hi Tom, switched to a Fish Oven from a conveyor/deck combination and am having trouble with the fish oven getting the crusts crispy. use a simple thin crust dough recipe for 25 years and never had problems tried everything on oven -is there any “trick” or ingredient to make the dough crispier? thank you tim waters

Are you using their P-38 model designated as a pizza oven? Just checking for clarification . . . I do not know anything about these ovens but what I just looked up at their website.

I never heard of a fish oven. how does it work? why would you switch from a conveyor?

A fish oven is a brand. It’s a revolving deck oven. It has probably 6 or 8 shelves (decks) and they rotate like a ferris wheel.