(poll) Who uses box liners?

Discussion in 'The Think Tank' started by sparrowspizza, Sep 24, 2019.

?

(poll) who uses box liners?

  1. perfect crust liner

    38.5%
  2. corrugated ripple sheets

    30.8%
  3. wax paper/ parchment paper

    7.7%
  4. nothing

    23.1%
  1. sparrowspizza

    sparrowspizza Active Member

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    I have been using them for 2 years now. Most other shops around me use nothing.
     
  2. Daddio

    Daddio Well-Known Member Moderator

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    I have been using Perfect Crust liners for about 6 years. I order a years supply at a time.
     
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  3. sparrowspizza

    sparrowspizza Active Member

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    Yeah, I remember you saying that. It must be nice. :)
     
  4. The Fat Boy

    The Fat Boy Active Member

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    been using it for 2 years customers like it. we use the 12" liner for both sizes
     
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  5. clownhair

    clownhair Active Member

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    I used the perfect crust liners briefly and thought they actually made the pizza worse. They would get kind of soggy and they don't really hold the product up from the liner itself so the pizza would just sit on a soggy liner, absorbing the moisture into the crust. Maybe I need to give them another shot but I thought that plain corrugated worked better.
     
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  6. December

    December Active Member

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    I used to use perfect crust liners a few years ago

    Perfect crust liners are a glorified paper plate at 5x cost

    So thats what I use now an inverted paper plate.
     

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  7. sparrowspizza

    sparrowspizza Active Member

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    I have been using them also, without fail, for 2 years. I just wonder is it really necessary. I made a couple crew pies, and put them in them box without liners to see what the crew thought. I can't tell the difference, nor could they. I hate the additional cost, plus my shop is 600 SQ feet, so storage is a pain.

    I Recently switched to reinhart foods, and you order them one week and then you will get them on the second week, so I have to plan real well.
     
  8. sparrowspizza

    sparrowspizza Active Member

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    I agree with you. I used them from April to August, and I got a few complaints for soggy pizza.
     
  9. sparrowspizza

    sparrowspizza Active Member

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    That Funny"! Thats what one of the most popular DELCOs in Richmond does
    (Belmont Pizza) Ppaer plates for 10" and wax papaer for 14", 16" and 18".
     
  10. sparrowspizza

    sparrowspizza Active Member

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    There definitely is a value in that, the customer thinks these must be special pizza, cause they put them on these fancy disk, and the other pizza shops don't.
     
  11. durbancic

    durbancic Active Member

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    You need to be careful with wax paper. We used to use it for our sheet pizzas. Had a heck of a time w/ them sliding in the box and totally messing up the pizza. Granted, sheet pizzas have a tendency to do that anyways, but it made it worse.
    @Daddio what are you paying for liners? Are you getting them direct, or from a distributor? We are paying 26.28 for 10" and 39.18 for 14".
     
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  12. sparrowspizza

    sparrowspizza Active Member

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    Not sure what a sheet pizza is. Also wax paper holds the grease and steam right there on the crust.
     
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  13. December

    December Active Member

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    They have a product called pizza savers
    Its like a plastic mesh screen.
    A place near me uses them only for specialty pizzas/5+ toppings
    Nothing is used for their regular pizzas

    Id say the ripple boards are the best overall for performance and price. Id use them but none of my vendors carry them
     
    Last edited: Sep 26, 2019
  14. durbancic

    durbancic Active Member

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    Full sheet pan. If you use dough boxes, we use aluminum sheet pans instead.
    [​IMG]
     
  15. sparrowspizza

    sparrowspizza Active Member

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    Oh now I understand. Thanks
     
  16. Daddio

    Daddio Well-Known Member Moderator

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    I am buying direct. The price would not be comparable as it is in Canadian dollars and includes shipping to the end of the earth.