I use a double stack Blodgett 1040 ovens in my store. My store is tiny, but we do really well with our size limitations.
Ive been wanting a conveyor pizza oven for years. Earlier this year I had an idea to change my prep room into the pizza station, I had enough room for a double stack edge 40’s. However after thinking about it I really didnt like the idea of having my pizza disconnected from the rest of the kitchen area. The city said no-go anyway, they did say I could put a smaller conveyor oven where my existing Blodgetts are now.
The Edge 30’s are the smallest, I dont sell a ton of pizza its 30% of sales. We max out about 40 pizzas an hour with the Blodgetts to find someone besides my brother or I to work the oven is nonexistent. Im hoping a conveyor would help
Should I look more into the Edge 30’s or is this a big runaround?