Easygoer13
New member
OK…My oven hunt continues…Anyone using or have any experience with a Fish oven…
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I would be absolutely flabbergasted if you could 40k-60k per month outta 800 sq feet… Especially in the first year, and this economy. But hey what do I know lol.I have no idea how to project volume …I am going off what I know others have done in my area…I want volume but not at the expensive of a better pie…I want to make the best pie I can within reason and I think choosing the right oven is within reason…I just can;t seem to put my arms around the idea of a conveyor…I don’t want the almost as good bake…not when there are options I can at least consider…my friends (other owners) and reps…they have looked at my plan and location and I hear 40 -60 a month should be very achievable in the first year…
The models from 15-20 years ago required that you move the pies around, but not the new ones. There is a slight difference between the temps of the shelves but not that much. I can cook just about any pizza on any shelf and get the same results.I am looking at Roto-Flex…the thing I am concerned with is the different trays being different temps…I do hear that its not quite as simple as putting it in and removing when done…you may have to move the pie from one tray to another…I am trying to have someone who cares less than I do still make a good pie with consitancy…