Author Topic: Conveyer Oven or Regular Oven?  (Read 1200 times)

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Offline Gozde

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Conveyer Oven or Regular Oven?
« on: May 28, 2011, 09:44:21 AM »
Hello all Pizza Makers,

I live in Bahrain and soon planning to open a pizza restaurant here. As I am new in this business, I will appreciate if can explain me the difference between the conveyed oven and the regular oven. I'm planning to open 100 chairs restaurant and planning to do delivery as well. Could you please tell me if it effects the taste of the pizza or both can be used for a different kind of pizza?

Also please let me know if you know any suppliers of the pizza oven with a good price and good quality, who are willing to ship to Bahrain. I'm stuck here only with the prices from Saudi Arabia which are very expensive.

Thank you in advance. 

I wish there will be a day that  we will eat unlimited pizza without gaining any weight :-)


Best wishes,

Gozde


Offline plainslicer

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  • Location: DC
Re: Conveyer Oven or Regular Oven?
« Reply #1 on: May 28, 2011, 10:37:54 AM »
You may want to try the PMQ Think Tank forum, which is for commercial pizza operators. Most people here are amateur bakers baking at home.

http://thinktank.pmq.com/

Offline Gozde

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  • Posts: 4
Re: Conveyer Oven or Regular Oven?
« Reply #2 on: May 28, 2011, 10:56:15 AM »
Thank you for your suggestion. I posted the same queries on the suggested forum.