Oakland_Style_Pizza
New member
Hi there!
We do a lot of pick up business, and usually keep our pies on top of the oven until the customer arrives. Unfortunately, we run out of space up there pretty easily, and it means cooks have to stop what they are doing to pull down pies.
I’ve thought about getting a hot holding cabinet, but am unsure of the way they affect pie quality.
Does any one have experience with these? Preferred models or types?
Thanks in advance
We do a lot of pick up business, and usually keep our pies on top of the oven until the customer arrives. Unfortunately, we run out of space up there pretty easily, and it means cooks have to stop what they are doing to pull down pies.
I’ve thought about getting a hot holding cabinet, but am unsure of the way they affect pie quality.
Does any one have experience with these? Preferred models or types?
Thanks in advance
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