Author Topic: Need Advise on Putting P18 or P22 in Sub Shop  (Read 839 times)

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Offline HavasuPepper

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Need Advise on Putting P18 or P22 in Sub Shop
« on: February 24, 2013, 02:43:51 PM »
Adding Pizza to our menu at a Sub Shop.  Looking for advise on Countertop Oven.  Got plenty of power but limited on space.  Help ;D


Offline norma427

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Re: Need Advise on Putting P18 or P22 in Sub Shop
« Reply #1 on: February 24, 2013, 07:10:06 PM »
HavasuPepper,

My counter top oven is the Baker’s Pride GP-61 propane gas oven. http://www.webstaurantstore.com/bakers-pride-gp-61-gas-countertop-oven-45-000-btu/155GP61.html  Maybe it a little larger than you want, or maybe you don’t want a gas oven.  I did post about it different times here on the forum if you are interested.  My pizza stand is only about 8’x13 ˝’, but I did manage to fit all the stuff I needed to run a small pizza stand at a farmers market in the small space.

Norma
Always working and looking for new information!

Offline barryvabeach

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Re: Need Advise on Putting P18 or P22 in Sub Shop
« Reply #2 on: March 03, 2013, 10:37:28 AM »
If you are looking to make pizza from raw dough, the 120 BP 18 won't keep up.  I haven't used the 220 version, so can't comment.   I posted some reviews of the MO2T that I had, which is the older version of the P18 here http://www.pizzamaking.com/forum/index.php/topic,16602.0.html