bso, i sold that oven it was to hard to move by trailer. i am trying something different for a Mobil oven. i am using a roller bed and mounting it on a utility truck. i am hoping to be able to pull the oven out from the bed a foot or so and work from there. the guy that is building the oven cooks off of his bed and has about 60,000 miles on the oven and truck and he doesn't baby it, it is crack free.
ponzu, the dimensions of that oven is 39 inch interior. and i am going to raise that floor to see what the change will be. currently when the oven gets hot the floor cooks to quickly and i have to raise the pie with the turning peel to cook the top.
the big difference in the imported oven is balanced high heat which gives the rim that nice lift and the floor doesn't prematurely char the bottom. now there are hot and cold spots in those ovens and they are used to manage baking times. they also use a lot less wood . last night i went through 15 pizzas and everything went well, until i started using colder dough. as my supply of dough dwindled i waited to long to pull more dough. i lost a few pies with peel sticking problems. pics to come after work.
