Plans change! I am selling my two Blodgett 1000’s so I can get a higher production conveyor system. After reviewing the numbers, and the discussion here about cheap pizza, my partner and I are going to set up a rolling chew and spew and sell $6 large one topping pizzas in small towns across rural Missouri. Much like what Otis has done except outfitted in a truck instead of a trailer, we will roll from town to town on a schedule.
The truck is already built out, all ready to go, just need to put a different oven in it. Can someone recommend a good propane oven for use cooking a parbaked thin crust that will easily fit in a space no more than 76" wide and has a good production rate? Don’t have a big budget, but need a workhorse that’s gonna crank them out fast. Using parbaked thin crusts to speed cook time. Any idea how long a bake would be?
Thank you all very much for your advice. I will post pics once the ovens are installed. Thanks!