Small Gas Conveyor

Okay, was in the store all day. Talked to many people and it has come down to this. The only way (makes the most sense) to get passed so I can open the doors for business is to get a small conveyor oven. I have been told to forget about electric and go gas. Again, I will only be selling 12" pizzas. Anybody have experience with a good compact gas conveyor? Hobart? Thanks in advance.

Joe

http://www.basequipment.com/Used-Lincoln-1117-18-Gas-Conveyor-Pizza-Oven-p/19974.htm

Any thoughts?

This seems like my best bet so far…

http://www.centralrestaurant.com/Middleby-Marshall-PS520G—Digital-Countertop-Conveyor-Oven-Gas-Double-Stack-60-inL-c159p30422.html?utm_source=bing&utm_medium=cpc&utm_campaign=BPA:+355-015&utm_term=16"%20conveyor%20lp%20pizza%20oven&st-t=bing_shopping

I’m not sure the size limitations you are working with but if it fits your need I suggest you check out the Edge 30 oven. The cook chamber is only 2" longer than the Lincoln you linked to and I would guess that the price for new would be similar to the used price in that link. I use Edge 60 ovens and love the cook as well as the energy savings I am seeing. Check out their 30 at: http://edgeovens.com/Ovens/Edge-30-Ovens

^^^ I just saw in you other post that you are aware of the Edge 30. If it fits, look seriously at it as Edge is a great company and puts out a great product.

I am seriously bummed that I cannot get an Edge 30. I have been planning for over a month to buy one for the new store. The problem is my hood. My local code says I have to have 6" of overhang around the oven including the conveyor. The hood I have is 48" deep. The Edge 30 looks to be maybe 44" in depth. Plus I need to keep it off the wall at least an inch I’m guessing. This is so stupid. I have to buy an oven I really don’t want because it is a couple inches smaller. The Marshall is 37.5 deep. I don’t want the Marshall, I want the Edge. This is killing me! Haha

My experience with Pizza is that sales most always expand to meet production.
I do not recall your menu, but recommend you bite the bullet and enlarge your hood to accommodate the edge 40 at least.

George Mills

I appreciate that George. The local health dept will not allow me to modify the hood and I cannot afford to add a second hood at this time. Im not sure if they will pass an Edge 30 under a 48" deep hood. I would be in a lot of trouble if I purchased the Edge and then couldn’t get it passed. The only solution that makes sense is to buy the Middleby and hope it works good. The problem is I cant find anyone that is familiar with it. Do you know anything about it?

[U]http://www.centralrestaurant.com/Mi…ium=cpc&utm_campaign=BPA:+355-015&utm_term=16[/U]"%20conveyor%20lp%20pizza%20oven&st-t=bing_shopping

[SIZE=14px]The only solution that makes sense is to buy the Middleby and hope it works good. The problem is I cant find anyone that is familiar with it. Do you know anything about it?

I sold thousands of Middleby ovens before they decided they did not need me. No question they make an excellent oven. Unfortunately I have no experience with that model.

George Mills[/SIZE]