Hello everyone... I'm new here and this is my first post. Tons of great info in here but after several searches for info on Zesto deck ovens (specifically a 215-SS), I've had no luck. I've also searched and posted this on PMQ/TT...
We're opening a small pizzeria tavern and will be preparing handmade pizza in a somewhat of a Neapolitan style... w/ a simple dough and sauce from scratch and fresh cheeses and herbs & spices. We're not in any position to purchase (nor experienced with) a wood burning brick oven nor do we anticipate a very high volume thru-rate that would require us to use a double stacked oven set or a conveyor (i.e., we'll be serving the majority of our 9-10" and 15-16" pies in-house and hope to sustain a fair small local delivery service), so basically, we want to make great pies without the necessity of a WFBO but also without the need for something like a double stack Y602 set... so we are looking at alternatives to buying even a single Y600 in used condition.
I stumbled across Zesto Ovens. According to the spec sheet and after seeing a smaller one on display at a local Restaurant Equipment warehouse, the 215-SS, with its comparable (to the Y600) baking compartment size, 5 burners, 1 year parts/labor warranty and relatively low new pricing seems like a great alternative to buying even a single used BP Y600 or Blodgett 961. The therm goes up to 650F but the specs listed only state 600F but the BTUH is 102,000, a fair amount for keeping up with volume baking.
Does anyone know of a pizzeria using one of these Zesto 215-SS ovens that I could call for a reference? I will be calling Zesto directly to get more info and possibly ask them for references but I figured I'd ask around online while I'm snowed in for the next 2-3 days
I'm still convinced the Y600 is a wonderful oven, even in 10+ year old used working order. I've used one at previous pizzerias and loved them, but for my new business, I'm just researching different and alternative ovens.
Anyone have any other suggestions?