kelley, we did have a full single cooler brought in for us. i bought it new and had them agree to deliver to the fairgrounds and pick it up after.it is manufactured by continental.we are using it at the restaurant for all wood fired ingredients. dough sauce cheese etc.we did all of our cheese for this event from curd, 400 pounds of the stuff. the curd is from grande.
the way we handled the cooler was we filled it with 10 trays 240 balls, held our pepperoni, sauce, and cheese in it. we backed up this with two cambro's of dough,about 240 more balls. the third cambro held extra cheese,and sauce. the cambros were brought to the restaurant each night and left in the walk in cooler.each cambro had a ice slab made by cambro for these units.they were thrown in the freezer. in the morning everything was filled and delivered. the units hold
temperature for five to six hours.we were able to keep everything cold and rotated.the only day we panicked was saturday ,we finished with over 350 pies.
i know there is another discussion i started under my mobile oven,but pizza at the fair is the thread that helped me decide on my direction
as a pizzeria owner i may not fit into the amateur category, but my love of neapolitan pizza started like all of the rest of you.i took it from my back yard to make it a business venture.there are a lot of members here that have done the same. thanks to all for helping and showing genuine friendship. kelly i have some setup pics.