S
system
Guest
Heres my deal.
I close on a 1000sq/ft pizza place in two weeks that serves pizza, salad and lasagna. That’s it. I want to expand the menu to have daily specials, apps, soups, entrees etc.
The stove I have is a bakers Pride y 602. they only use the top deck because they are rarely busy enough to justify turning on the lower.
So, heres the question. If I crank up the bottom will it get hot enough to sear chicken and steak? I had some thoughts of putting huge cast iron pans in the bottom deck and searing meat in them since I have no burners. then finishing in the convection.
Will the cast iron suck up enough heat to get a good sear on food?
Thanks in advance.
3
I close on a 1000sq/ft pizza place in two weeks that serves pizza, salad and lasagna. That’s it. I want to expand the menu to have daily specials, apps, soups, entrees etc.
The stove I have is a bakers Pride y 602. they only use the top deck because they are rarely busy enough to justify turning on the lower.
So, heres the question. If I crank up the bottom will it get hot enough to sear chicken and steak? I had some thoughts of putting huge cast iron pans in the bottom deck and searing meat in them since I have no burners. then finishing in the convection.
Will the cast iron suck up enough heat to get a good sear on food?
Thanks in advance.
3