We have a restaurant /bar that will be 1 year old this July 15th. It’s been quite a year for us newbies. Our sleepy resort town will go from population 600 now to 12,000 from 4th of July to Labor Day, plus the traffic from other resort towns around us.
We will do 200 pizzas/night (4:00-midnight), 100 10" and 100 16".
We have a 1958 Blodgett 981 that I restored and which came from a local landmark that is now gone. I and many others are emotionally attached to it because of its history. The 981 can NOT keep up with the Summer volume although it works pretty well in the off-season. You all here have educated me on the 981 with its 50,000 btu burner; not really a “pizza” oven per se. The bottom does a pretty good job and we often start pies on the bottom with a screen and move them to the top without the screen to finish.
The wife and business manager (I have a day job) wants to lose the 981 and get two(2) Blodgett 1060’s or BP Y600’s.
I am suggesting we get one(1) Blodget 1060 (120,000btu) and stack the 981 above it. We bake 16’s in the big oven and smalls in the bottom of the 981. Use the top of the 981 for bread, soup, lasagna, sizzle platters and all the other stuff we’ve found it very useful for. I am interested in the energy savings of the 981 rather than firing up 1 or 2 120,000 btu beasts every time and this seems like a good flexible combo to me.
I will handle the venting issues.
We’re out of money.
My question: Do you all think this arrangement will handle the volume I describe in our Summer months? Thanks in advance, C.
We will do 200 pizzas/night (4:00-midnight), 100 10" and 100 16".
We have a 1958 Blodgett 981 that I restored and which came from a local landmark that is now gone. I and many others are emotionally attached to it because of its history. The 981 can NOT keep up with the Summer volume although it works pretty well in the off-season. You all here have educated me on the 981 with its 50,000 btu burner; not really a “pizza” oven per se. The bottom does a pretty good job and we often start pies on the bottom with a screen and move them to the top without the screen to finish.
The wife and business manager (I have a day job) wants to lose the 981 and get two(2) Blodgett 1060’s or BP Y600’s.
I am suggesting we get one(1) Blodget 1060 (120,000btu) and stack the 981 above it. We bake 16’s in the big oven and smalls in the bottom of the 981. Use the top of the 981 for bread, soup, lasagna, sizzle platters and all the other stuff we’ve found it very useful for. I am interested in the energy savings of the 981 rather than firing up 1 or 2 120,000 btu beasts every time and this seems like a good flexible combo to me.
I will handle the venting issues.
We’re out of money.
My question: Do you all think this arrangement will handle the volume I describe in our Summer months? Thanks in advance, C.
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