junospizza
New member
Hi,
I have been using the Lincoln Impinger 1301 since I started my pizza place 6 months ago. Currently I average about 21 pizzas per hour. I would like to increase my production to 40 pizzas per hour. It’s italian style thin and crispy PAR-BAKED pizza. I’m cooking at 500 F and the first pizza takes 8 mins to cook through the oven.
Is there any way I can improve efficiency by increasing my cooking temprature and reducing time? Would par-baking it longer cook the pizza faster?
thanks,
Juno
I have been using the Lincoln Impinger 1301 since I started my pizza place 6 months ago. Currently I average about 21 pizzas per hour. I would like to increase my production to 40 pizzas per hour. It’s italian style thin and crispy PAR-BAKED pizza. I’m cooking at 500 F and the first pizza takes 8 mins to cook through the oven.
Is there any way I can improve efficiency by increasing my cooking temprature and reducing time? Would par-baking it longer cook the pizza faster?
thanks,
Juno
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