pizzapirate
New member
@famousperry Saw you are putting in a “slice oven”. I’ve considered this a long time. I assume you are putting in a type 2 over it? What kind of oven are you going to use?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Share your kitchen layouts
- Thread starter clownhair
- Start date
famousperry
Active member
I currently have a Bakers Pride Electric double stone deck oven that we have used for this purpose for almost 20yrs. Not sure of the model but it has a single door that can hold 2-18"pies and we mainly use it for slices or the requests for well done pies. Nobody ever said we needed a hood so we have it on a table and it works although it might smoke a bit if anything falls off, etc. For my new place we have a Marsal MB-236 going in and it will have a hood above it. It only has a 24x36 cooking surface so its really just a glorified slice oven that we are placing by the front counter as a show piece that we can easily load slices, etc.
pizzapirate
New member
@famouspizza Since you have already gone the conveyor route, why are you using a deck for slices? Why not a small conveyor like a Turbochef?
Last edited:
famousperry
Active member
It’s a showpiece. 9/10 people will think that is the oven where we cook all our pies…conveyors are not in plain sight on purpose