Changing to New XLT Ovens. Customer Reactions?

[Luca_Veltri]

And don’t forget to add “finger configuration” to the list of things that you will need to dial in. Most, if not all of the air impingement oven manufacturers are more than willing to work with their clients to identify the finger configuration that works best for them in making their SPECIFIC pizza. A good many of the Chicago pizzerias have changed over to air impingement ovens for the very reasons cited.
Tom Lehmann/The Dough Doctor

Whats the “Finger Configuration”?

 

[Tom_Lehmann]

Air impingement ovens bake through the use of highly focused/directed high velocity air onto the product. Every air impingement oven has fingers or panels with holes and baffles in them to direct the air and modify the airflow on both the top and bottom of the oven. Pizzas are generally baked with a full open finger profile across the bottom, meaning that maximum airflow is provided to the bottom of the pizza (pizzas are baked from the bottom up) while the top finger profile is generally modified to allow for thoroughly baking the crust without drying out of scorching the topping ingredients. Because of this potential variability in finger profile great care must be exercised to know exactly what finger profile is in place on an oven when buying a used oven. By adjusting the finger profile these ovens can be set-up for baking pies, cookies and foods other than pizza (like fish) and trust me, a fish profile will NEVER bake a decent pizza, no matter how hard you try.
Tom Lehmann/The Dough Doctor