I am getting closer to my dream of getting back into the pizza bizz after 20 years away from it. I am picking up my ovens Monday. I landed a double stack of Blodgett 1000’s for $700 They were in use and location has changed from pizza to a Korean BBQ. They are in the middle of nowhere which is good for me thats why so cheap . So Oven Question the guy said he thought one needs a thermostat because it seems to burn pizzas. ( he worked for previous owner) George in the Picture I noticed they have them set directly on top of each other like a stack of bakers pride y-600s but every 1000 stack I have even seen has about a 2 inch spacer in between. could that be the issue? other than standard vents not set ect.
Sheeter Question There is a pizza place in town that runs their dough through a sheeter and it puts out a long run of dough. they dust it with flour fold it in half and repeat I think they run it through 3 or 4 times they then use giant cookie cutters and a knife to cut out various sizes. I have been looking at Doyon dough sheeters and summerset they both show in online videos the dough going in as a single serve dough ball. I really want the multi layered effect of folding a sheet in half and running it again. Also the Doyon website says not recommended for dough with less than 50% water. What is everyone here doing for their thin crust? if you are doing it as described above what are you using for a sheeter?
Big Holler Question. those of you who use them on a scale of 1-10 how would you rate them and their fees? Their website is pretty bland makes me wonder why if they are in the online ordering bizz, why don’t they have a better webpage.
Fryers>>>>>>>>>>>>> This is a big one. the hood system for fryers is so expensive. plus the install. but I think its a way to offer something the big chains don’t. plus beat them in the wing market I can get fresh never frozen wings for far less than the precooked wings the chains use. I will season them bake them in the oven with a little water to retard shrinkage. them pre portion them . When an order comes in its 3 minutes in the fryer sauce and go. Who here has fryers, and what are you selling lots of that you would not have if you didn’t have them?