I have two stores both have Lincoln 1000 with same finger configuration and conveyer times but both the pizza cook different from store to store why
I have found when the airflow [FONT=Georgia][COLOR=rgb(20, 20, 20)]changes [/FONT](staff using fans in the kitchen) it has an effect on how the pizza cooks. Other things to consider are dough handling process, air temperature and oven maintenance.
Lincoln 1000’s are old ovens, likely with many replacement parts. If the blower motor on one was replaced with one of a different RPM it will cook differently. The same can be said if the burners have been changed out.
We are also deliver pizza services at our local region.
Our professional chef team cook pizza with differenr pizza ingredients with many toppings like veggies,cheese etc.