So I am in the process of moving my store from a smaller place out of the way to a more population dense upper income area. I love the rotoflex, it’s unique, we get lots of comments on it, and never gave us any problems. The thing is it requires an experienced and expensive oven tender and even then we end up with burnt or under cooked pies.
I have never used a conveyor oven in my life, we are planning on display cooking for the pizza. We do thin cracker crust pizza and chicago style deep dish. We put the sausage on the pizza raw. I always like the ability to do volume, but never at the expense of quality. We have won several awards for our food and I believe that is what has made us popular, it can’t be almost as good, it has to be every bit as good.
Does anyone have any experience with cracker crust, deep dish, and raw sausage on conveyor ovens? does anyone that was worried about quality care to share the story of their switch? thanks in advance.
I have never used a conveyor oven in my life, we are planning on display cooking for the pizza. We do thin cracker crust pizza and chicago style deep dish. We put the sausage on the pizza raw. I always like the ability to do volume, but never at the expense of quality. We have won several awards for our food and I believe that is what has made us popular, it can’t be almost as good, it has to be every bit as good.
Does anyone have any experience with cracker crust, deep dish, and raw sausage on conveyor ovens? does anyone that was worried about quality care to share the story of their switch? thanks in advance.
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