jsut wondering what everybody runs their deck ovens at. i run mine at 425* and kick it up a hair when its gets full. the reason i ask is that a new purveyor came to me today pushing grande, and he said when he had a shop, he ran it a 500* -550*!!
We run our Blodgett 981 unit at 525F to 560F. Our pies would oil out and get tough at 425. That is us in our oven, though.
im at 425 and turn up to 450 when it gets busy
oh yeah blodgett 1000 :shock:
oh yeah, blodgett 1060B’s, no screens or perf trays. nick, scootie, do you use screens?
how high these ovens van go?
My oven is a Bakers Pride 351. I bake on parchment sheets.
I would suggest that you get an oven thermometer and leave it in your deck ovens.
No deck ovens that I know of come with direct reading thermostats and therefore you do not know what the actual oven temperature is. This is critical in busy periods to estimate how long to leave the pizzas in the oven.
Just because you have set the thermostat at a temperature does not guarantee that the oven is at that temperature.
Also just because the pizza appears to be baked on the outside does not always indicate that the inside is properly baked.
I do have an oven thermometer and agree that it is a good idea to have one.
we have one, too. Life without one is a total gamble and shot in the dark as to the temp of the deck.