Small Pizza Conveyor

Discussion in 'The Think Tank' started by December, Apr 19, 2019.

  1. December

    December Active Member

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    I use a double stack Blodgett 1040 ovens in my store. My store is tiny, but we do really well with our size limitations.

    Ive been wanting a conveyor pizza oven for years. Earlier this year I had an idea to change my prep room into the pizza station, I had enough room for a double stack edge 40’s. However after thinking about it I really didnt like the idea of having my pizza disconnected from the rest of the kitchen area. The city said no-go anyway, they did say I could put a smaller conveyor oven where my existing Blodgetts are now.

    The Edge 30’s are the smallest, I dont sell a ton of pizza its 30% of sales. We max out about 40 pizzas an hour with the Blodgetts to find someone besides my brother or I to work the oven is nonexistent. Im hoping a conveyor would help

    Should I look more into the Edge 30’s or is this a big runaround?
     
  2. George Mills

    George Mills Well-Known Member

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    You will not go wrong with the edge oven
     
  3. sparrowspizza

    sparrowspizza Member

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    Do edge 30's cook just as good as the 40's. and the 40's as good as the 60's. It just seems like the 60's would bake a more quality pizza.

    Also It would seem like there would be a loss of air circulating in the room, due to all the air required for the conveyor oven.
     
  4. December

    December Active Member

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    The Edge guys came by more store and cooked several of my pizzas in an Edge 30 oven.
    I was very happy with the results. The crust tasted better, no burnt toast taste or smell.

    I wish they made a 30” chamber with a 32” width belt
     
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