Pizza ovens

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by sev, Dec 28, 2018.

  1. sev

    sev New Member

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    Location:
    kentucky
    We have been using Montague and Bakers pride deck ovens and are thinking of buying a rotating tray oven instead of the deck ovens.With increasing order volumes, we were thinking we needed a higher production option verses having alot of hot deck ovens.Thinking of Fish or Picard Revolution hybrid rotating ovens but afraid of sacrificing the quality of taste of a stone hearth deck oven for the advantages of a rotating oven.
    We use our own prebaked crust, not fresh baked dough crust.
    Any feedback on this issue or any feedback on those 2 rotating ovens choices as far as quality of ovens?
     
  2. jollypizza

    jollypizza Member

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    I don't have any experience with those ovens, but I have been using a Rotoflex oven for 7-8 years now and I love it.