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Pizza Ovens?????

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  • Pizza Ovens?????

    We are looking at adding a pizza oven in our kitchen. Was wondering if a single conveyor oven is enough. We have a 16 lane center and a full service restaurant. pizza are not our signature menu item but trying to compete with other center that does pizzas. any advise would be helpful

  • #2
    IMO, I think it is just fine. We have a Lincoln brand electric oven, and it has been great! I might have jinxed myself there! We have 36 lanes, and can do large school groups, and Saturday birthday parties, and by using a holding warmer, we can make that work. Still A$& and elbows for big events though. It takes under 6 minutes to run pizza through, with are crust and toppings set up. Hope this helps a little.

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    • #3
      If it moves - you have issues with it

      I would buy one of the 220vac ovens with the door that opens

      Someone is always adjusting the settings of a conveyor oven...and it is tough to see how the pizza is cooking

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      • #4
        We have both, conveyor and oven. And while Jerry is right about someone always readjusting the settings on the conveyor
        oven, I feel it takes less time to heat up the conveyor and prolly puts out less heat than a 2 door oven.

        Our Oven Sits In The Garage!

        {Pizzas of Eight) Conveyor set-up
        If at first you don't succeed, try, try, again. Then quit. There's no use being a damn fool about it." -W.C.Fields

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        • #5
          Is your Lincoln a double conveyor or single? I was told to stick with Lincoln brand ovens. I found a used Lincoln impinger 1301 single conveyor for $3,000, new they are close to $5,000. I'm just hoping that a single is big enough and if we have to use our regular ovens if it is busy that is OK.

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          • #6
            I think its a Holman 220v, top and bottom heating element.
            We make 14inch large, but its wide enough for a 16inch.
            Just one conveyor belt.
            If at first you don't succeed, try, try, again. Then quit. There's no use being a damn fool about it." -W.C.Fields

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            • #7
              http://a-zrestaurantequipment.com/
              If at first you don't succeed, try, try, again. Then quit. There's no use being a damn fool about it." -W.C.Fields

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              • #8
                Are Lincoln is a single conveyor, and like I was getting at earlier, a warmer helps, and the oven can keep up in demanding times. When temp and time is adjusted, it does do well. Hope this helps!

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                • #9
                  Our centers use both types...not in the same center though. Some centers have conveyor style while others use a 5 shelf unit. I have the 5 shelf unit. When we do an upgrade to our centers, we install the conveyor style. We sell lots of pizzas...lots of them. If you have a 16 lane center and pizza is not at the top of your list...you should have no issues regardless of which style you purchase. I currently have a NUVU PMA 5/18. Great pizza oven. I think whatever you decide on...you will be happy with it. You will also have issues with it...all mechanical equipment eventually has some kind of issue. Purchasing something that is easy to work on might be something to consider if you are going to repair it yourself. The overn style will be easier to work on in my opinion. The conveyor system has many more moving parts than the oven style...but they both have their issues.
                  TSM & TSM Training Development
                  Main Event Entertainment
                  480-620-6758 for help or information

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                  • #10
                    Originally posted by landry View Post
                    I found a used Lincoln impinger 1301 single conveyor for $3,000, new they are close to $5,000.

                    For the extra $2000.... Get a new one! I've had to repair used ones... over, and over, and over again!!!


                    While purists will insist a brick oven is the only way, to the average customer it's more about quality of ingredients. The Impinger kicks out a pizza every 7 minutes (our settings at Red Apple).
                    Good dough, sassy sauce and quality cheese make the pie yummy. If you're gonna do it, don't go halfway!

                    Cold beer, pizza and bowling go together well.

                    PinCup
                    We leave our greatest mark on this earth with the quality of our craftsmanship.

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                    • #11
                      We have 2 middlby marshall p360 conveyor ovens.We go through a ton of pizzas here with a full service rest. and lanes.
                      Last Thurs. we went through 12 cases of cheese 20 pounds a case we were swamped.Go from a sm 10 inch to a xl 18 in.

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