Those with conveyors, what's your setup?

Discussion in 'The Think Tank' started by clownhair, Apr 22, 2019.

  1. clownhair

    clownhair Active Member

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    I've basically been all over the place trying to tune my oven to where I am super excited by its bake but just always feel like it's lacking. So I wanted to see if others will share there setups. If you could list the oven, finger arraignment, time and temp, and what your cooking pizzas on, screen or Lloyd discs etc...
     
  2. pizzapiratespp

    pizzapiratespp Well-Known Member

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    Location:
    Southern California
    Fingers are:
    Open all along the bottom. With 4 fingers along the top the middle are close and the ends are full open

    Time: 6 minutes on Middelby. 6:30 minutes on xlt

    Temp 500 on middelby 470 on xlt

    Screens are the Lloyd Quick Disc
     
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  3. Rico

    Rico Active Member

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    Location:
    Niskayuna, NY
    Ovens: Edge 60
    Top Fingers: Closed, Closed, Closed, Open (they call it a finish finger)
    Bottom Fingers: Open, Open, Open, Open
    Time: 8:10
    Temp: 460 degrees fahrenheit
    Pizza Style: Thin Crust
    Cheese: Grande Whole Milk Mozzarella (makes a difference. I've tried other cheese with this setup and they breakdown and burn)
    Baked On: Screens

    I prefer my pizzas to come out well done as with my experience working in other shops the number one request was well done.

    [​IMG]
     
  4. clownhair

    clownhair Active Member

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    Thats a nice looking pie rico, and super interesting finger profile. Thanks for both your setups, i am going to try them out tommorow.
     
  5. December

    December Active Member

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    That pizza looks stellar. At 8:10 I thought it would look alot darker
     
  6. Steve

    Steve Active Member

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    16"? How much cheese?

    Sent from my Pixel 2 using Tapatalk
     
  7. December

    December Active Member

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    Before Rico answers I want to see if im close, im going to say

    10 ounces
     
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  8. sparrowspizza

    sparrowspizza Active Member

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    richmond, VA
    I'm gonna say 14" 8 ounces
     
  9. Steve

    Steve Active Member

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    I'll say it's a 16", supposedly with grande you don't need to use as much cheese (so legend says). So for the cheese amount I'll say 9oz

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  10. sparrowspizza

    sparrowspizza Active Member

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    what is the exact way to measure cook time.
    1. is it the front end of a 14" screen going in and the end of a 14" inch screen coming out?
    2. Or is it just front end to front end?
     
  11. Steve

    Steve Active Member

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    One specific spot in the oven to out of the oven

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  12. Rico

    Rico Active Member

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    Location:
    Niskayuna, NY
    16” 10 oz of cheese