I have a proposed order for 120 pies. It is for the end of a football game, so my time I will need to have could vary. I run two Marsal MB-60, along with a conveyor. We parbake in the marsal, then finish in the conveyor. The conveyor runs in three minutes, and can only run single file. I have the ability to get a hold of a couple of proofers to hot hold. I would be able to cook all of the parbakes in the morning, and just hold. When we are ready top, then begin feeding through the conveyor. I would also be able to use one the decks to reheat, but they normal take about 5 min. to cook through on this.
I guess I have two questions, I have only been open for four months. With this setup am I setting myself up for failure with this large of a order. The second being, besides a proofer, how do you guys hot hold orders of this size. How do the big three do this?
I guess I have two questions, I have only been open for four months. With this setup am I setting myself up for failure with this large of a order. The second being, besides a proofer, how do you guys hot hold orders of this size. How do the big three do this?
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