Im almost certainly moving forward with the switch from a deck oven to a conveyer. I understand probably lots of negative posts about why I should not, but I live in an area thats impossible to find any labor, let alone decent labor Low skilled labor and lots of inconsistencies, not to mention limited labor which ones no extra employee to tend the deck ovens. Which means a conveyer in part helps that problem. Lastly we have a VERY small restaurant, less than 700 sq ft, which means limited capacity and labor.
So… we have great reviews, mostly focused on our dough and our creative toppings and combinations. A sweet honey dough. Almost 3% sugar (honey weight). Much sweeter than most basic recipes. We tried to switch to something with a lower sugar content but we had a number of complaints, asking us to switch back and stating that it wasn’t nearly as good.
So… please… anyone and everyone, can I still cook a high sugar dough in a conveyer? Its a make or break for us.