My family owns a decent sized convenience store and we do great in the hot foods department. Most of our sales are from deep fried chicken. We do sell pizza by the slice, but it is a sad excuse for pizza. Our bakery’s convection ovens are very difficult to get a decent pizza out of. We have resorted to using par baked crusts that are not impressive at all, especially for the price we pay for them.
We really want to improve our pizza, but we have limited space for another oven and adding another hood is not an option. We are considering a Lincoln 2500 ventless oven. We are well aware of the low capacity per hour limitations of this oven, but we would be thrilled to have that as a problem.
My question is: Does anyone have experience with this oven? Can we get a good pizza out of this oven with the proper finger configuration?