Curious Passport1…I’m an ex-Detroiter…what is the name of your shops?
In regards to your oven question, i’m not sure if a wood oven is the best option…
I’m a conveyor guy, but have experience with both wood & traditional decks…would be hard pressed to switch, s we are a volume operation too…
One thing we do is to pre-slap our skins during the rush & keep them on Lloyd’s disks, in an enclosed transit box…we keep a variety of sizes in them, as well as bread/cini stix…
Its within easy reach of the make line, & we havebone staff member just to slap the skins…
During peak hours, a random driver will assist on the make line…
A manager will make all the pies and our drivers work the cut table…
Our operation is a bit unusual, but it works…
We can crank out a 100 pie/hr with few hiccupps…
The TurboChef might be interesting, as it uses microwaves as well as impingement…I’ve used one of there regular TurboChefs and it is fast
