Continue to Site

Dough Recipe: Walk-in with and w/o floor

  • Thread starter Thread starter system
  • Start date Start date
S

system

Guest
I have a couple of restaurants and have one that has a walk in with a floor and one with a walkin that does not have a floor. My question is do I need to make any changes in the dough recipe based on whether or not my walk-in has a floor? by floor I mean floor paneling for energy efficiency.

Thanks,

Bryan
 
is there a difference in temp control between the floor and the floorless? if not then keep recipe as is what is matter the temp inside these 2 different walk in
 
Last edited:
Back
Top