I just took over a pizza shop using a Doyon FC2G2 double stacked conveyor oven. The previous owner had the time set to 7:10 and the temperature at 540. While this does a fine job on cooking the deep dish pan pizzas, I am have trouble cooking pasta and wings. They both seem to be over cooked on the outside and under cooked in the middle. Is there a formula to figure out what the cooktime should be at a lower temperature?
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