Hi gang, been lurking for awhile, first post.
I'm nearing the finish line for opening a brewpub and pizzeria, and was tasked 9 months ago by my partners with figuring out the pizza part. It's been a fun ride and I've learned a lot...I can now say I love making pizza as much as I love making beer.
I've looked at a lot of commercial ovens, of course starting with the Cadillac models like the Baker's Pride and Blodgett, and have been looking more closely at the Peerless 2324 - 4 deck oven.
I'd post a link, but as a new member I guess they're afraid of spam...
At under $4000, it seems a good buy, but there isn't much feedback apart for the model apart from the videos and pics created by Peerless. I would appreciate any feedback or comments on this or other Peerless products.
One concern I had from the a shop owner in a Peerless video, was that when cooking in pans, it took 7 minutes for a small pizza to cook and 14 minutes for a large (4 pound he said) to finish. I assume cooking directly on the stones at the ovens max temperature of 650F would shorten this considerably?