Ok so I’ve been a deck guy on this forum for a while now, and I do love them very much so, but one of our locations just cannot keep up with the demand. We have two double stacks now with no room to add more. I think I’ve come to the crossroads that many ex-deck users have come to and I need some advice on which way to turn! Well, I guess I know which way to durn because decks are pretty much out of the question (zero room) and think everyone is on board (minus the customers) of trying conveyors.
Anyhow, I’m looking at edge 60 ovens… I have a few questions though.
How many stacks to get?
The website states that they can do 100 16" pies per hour per stack @ a 4.5 minute - is this close to real world? We are currently physically capping ourselves out at about 430 pies in a day. This is probably a peak of 120-140 pizzas an hour, keeping all decks essentially full. My good friend math tells me that a double stack would be a smart place to start.
A hard question to answer, I know, but for those who own them and have used other brands in the past, do you have any regrets?
Buy directly from edge? Or is there a go to dealer they suggest that I could check out? I see “pizzasolutions” as far as a google search goes, but no clue if they are considered recommended or overpriced. I’ll be calling edge regardless, just more curious about this than anything.
Heat? For those who switched, do they run hotter? Seems like my friend science would tell me they would run cooler considering during peak hours I’m running my BP’s at 600-625 just to keep them hot enough.
Is a 4.5 minute cook time marketing nonsense or does this actually work out in the end? I love the idea of 4.5 minutes but it seems really “different” coming from an 8 minute (average) bake time
Consistency: Is it really that easy? Does every pizza come out consistently cooked every time or is there a level of knowledge required? Like constantly pushing stuff back into the oven? Working deck ovens takes a lot of skill and I’d really like to have something that doesn’t require mastery…
I’m sure I’ll have more questions, but honestly I think i’m just going to go all in. I’m just too tired of the training
involved with our current setup. Finding guys around here to be able to handle are current system is impossible. Hiring a guy that has worked at dominos for 5 years and having him run out the back door because he was so overwhelmed is getting old.