dear sir, wife &i own 2 small restaurant-bars in quincy,mi.,want to put pizza in new restaurant & would like to know what you feel is the better overall counter top oven? preffer electric. deck or conveyor? appreciated very much l.g.
Given what I understand of your situation, I’m leaning toward recommending going with a conveyor oven – probably a countertop.
What kind of pie hours are you expecting from these ovens? Is pizza the main item on the menu or are you just throwing it in to an already established menu?