Best of both world's?

[Patriot_sPizza]

I know we’ve briefly touched on the conveyor oven from Picard before, but has anyone really seen/used it?

It would seem to satisfy those wanting conveyor convenience but a deck-like cook/finish…

George & Daddio? They’re from your part of the world…any input?

I understand a franchise in Phiily uses/used them…

The spec sheet would seem to indicate no “convection fingres” but deck type vent controls…

The reason I ask is a guy wants me to help him install a used oven he picked & set him up in business…

Any thoughts?

 

[Daddio]

The only time I have seen one was at Pizza Expo. I have no idea on the baking properties.

 

[paul7979]

There’s a company here that uses them and advertise “stone fired pizza”. My wife and I ate there once and have made no attempt to go back. My feeling is I could get a crisper pizza out of a 1980’s middleby cooking at 4 minutes. We got a raw greasy pizza that was absolutely inedible. If you really want to see these ovens in action, Gainesville might be the closest place. This company just opened up a second store so apparently they’re doing OK.

 

[Patriot_sPizza]

Thanks Paul! I may just make a run up there…

The principle seems sound, but anyone can screw up anything…lol…

 

[Tom_Lehmann]

Have you priced one lately?
Better be sitting down when you do.
Tom Lehmann/The Dough Doctor

 

[Patriot_sPizza]

This guy has one already…I know they are in the $30K range new, for a single…but it is an interesting concept…looks like they also have some sort of convection/finger approach for top heat…

He had his set up, but I’ve never seen it nor tasted his product…

But sadly, he doesn’t seemtombewell funded, hence my help will cease…

 

[George_Mills]

Sorry I have no insights to that oven:

George Mills