Disks instead of Screens

Pizza Shop Talk The Think Tank
1

Anyone made a 100% switch to disks in a conveyor oven? What were your results, are you happy? I’m looking to phase some in as I replace some of my worn out screens. I’m just trying to justify the additional cost. Most of my screens have lasted 2 years – they are still in pretty good shape, lots of them are just started to “football” on me.

-Scott

2

we jumped 100% to the disks from pizzatools.com

I began using them @ CiCi’s during my brief tenure there…

when we opend the new place, we had 100+ screens, but put them all aside…

they’re “bullet-proof” and pre-seasoned…clean with just a wipe down, if needed…

bake is much better, as they never “clog” w/use or age…