Well guys, I understand the technology as explained, I am in no way as experienced in this business as most of yourselves and am learning every day, however, I am making referance to cooking the whole pie, particularly the crust and toppings under the cheese. Again ,I believe that we bake a different product than most high volume stores in that our cheese portions (weighed) would probably give most owners reason for nightmares. 10" gets 200grams (7oz)of our Sapputo Mozz/N Zealand Edam house blend, up to our 14" getting 375grams (13.2). “Extra cheese” is ordered approx 22% of the time according to the POS increasing those numbers even more. Add some cheddar and or feta and we often cook a pie with over a pound of cheese on it!
Take a pie and completely cover the toppings ( with some of the wetter toppings on top) and I can not believe the loaded pie will be cooked internally the same as the cheese only.
Doyon must have checked with those pro bakers George as the airflow thru the oven stops, waits an adjustable length of time, and then reverses thus giving the same effect as the 180 deg turn!
Our food costs are running 35-37% , I do not actively “work” at the store and our sales are growing almost daily. Last month,July, we had 18% of total sales dollars left for pre tax profit. This month we will finish with a record month again (up another 15%).I am convinced it has a lot to do with the volume of toppings and cheese as this is the most common feedback I hear.
Recent inductee to the convection camp (lol…) Clive.