?_Lehmann:

[system]

We own a small group of restaurants that share the same pizza recipe. We are now considering processing our dough at one location and then distributing the sheeted dough to the rest of the locations to maintain consistancy. At present time, we would need to distribute approximately 600 sheeted doughs per week.

Is there something we can do to accomplish this without the large investment into a blast freezer? Can you help us?

 

[Patriot_sPizza]

If someone left me boss…

and I had plenty of cash…

not knowing how many locations you have…

or their distance apart…

not knowing how you will deliver…

I would invest in a used rounder or divider rounder…

I would not sheet the dough, but keep it in dough ball form & distribute in traditional pizza dough boxes, ala PJ or Dom - dough will last several days…

you may need to invest in a 'reefer truck or some heavy duty, industrial sized thermal bags