Hello. Opening up a new restaurant and wine bar in a couple of months. I’ve decided to add gourmet pizzas to the menu (3 or 4 personal sized) to round it out. Initially I was going to just use the Blodgett Convection oven to cook the pizzas as well, but after quite a bit of reading on this forum and others, I see that’s probably not a good idea. I have the hood room to fit another smaller oven, but I’m trying to figure out if its worth it since I’m assuming pizza sales will only be about 25% of my food sales.
This is my all purpose oven:
This is the addition my supplier suggested for pizza:
Looking for some operator feedback. Should I spend the extra $2,000 on this one? Is there a better option for that space?