Author Topic: Mobile WFO operators...  (Read 2992 times)

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Offline derricktung

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Re: Mobile WFO operators...
« Reply #25 on: April 26, 2013, 02:34:39 PM »
Cnkymnky - What's the weight of your doughs for a 10 inch pie?  I'm currently using 7.0 oz and barely making the ten inch mark, so I'm thinking about going to 7.5 to make it easier for those with less experience handling the dough... 

Csafranek - In Illinois, we need a "three compartment sink", but more specifically, a wash, soap, and sanitize at farmers markets.  From my discussion with one of our counties, they allow you to just have three buckets - One with water, one with soap, one with santizer - to serve as your three compartment.  And the you need a running water source for rinsing (a large cooler that has a spout) along with a bucket to receive the waste water.



Offline Chicago Bob

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Re: Mobile WFO operators...
« Reply #26 on: April 26, 2013, 03:02:31 PM »
Cnkymnky - What's the weight of your doughs for a 10 inch pie?  I'm currently using 7.0 oz and barely making the ten inch mark, so I'm thinking about going to 7.5 to make it easier for those with less experience handling the dough... 

Csafranek - In Illinois, we need a "three compartment sink", but more specifically, a wash, soap, and sanitize at farmers markets.  From my discussion with one of our counties, they allow you to just have three buckets - One with water, one with soap, one with santizer - to serve as your three compartment.  And the you need a running water source for rinsing (a large cooler that has a spout) along with a bucket to receive the waste water.
I am curious....if you have a wash bucket(soap), and a rinse bucket(just water), and a sanitizer bucket.....what is the "running water source" used for?  To rinse the sanitizer off?
« Last Edit: April 26, 2013, 03:04:05 PM by Chicago Bob »
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Offline mkevenson

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Re: Mobile WFO operators...
« Reply #27 on: April 26, 2013, 03:07:02 PM »
I am curious....if you have a wash bucket(soap), and a rinse bucket(just water), and a sanitizer bucket.....what is the "running water source" used for?  To rinse the sanitizer off?

I quess hands. When I was competing in BBQ we also had to have a 3 stage wash station and a hand wash station. The water igloo with an on off faucet works great. I heated my water on a camp stove.

Mark
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Offline JConk007

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Re: Mobile WFO operators...
« Reply #28 on: April 26, 2013, 03:16:22 PM »
Yes I have a 4 comp sink portable job on suncast  cabinet user it for Public events  or health inspector. Use wash bucket  7 gal fresh water as seen in my thread for private its more than adequate for cleaning up and keeping things neat. ulk of cleanup  doneback atcommisary kitchen.
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Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #29 on: April 26, 2013, 04:25:12 PM »
Derrick, we now use a 7.5 ounce ball for our 10" pies...we too started out using a 7 ounce ball and were having some difficulty getting a full 10" pie out of it...after changing to a 7.5 ounce ball getting t he 10" pie is much easier. And our customers love it with a slightly thicker crust.  Not exactly the thin and crispy crust I started out trying to achieve but. It is what the customers at least in t.his neck of the woods prefer. And we have to give me what they want ;D

Offline cnkymnky

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Re: Mobile WFO operators...
« Reply #30 on: April 26, 2013, 04:32:12 PM »
I'm glad we do not have to have the 3 compartment sink on site in Oregon, have enough equipment to set. Up as it is, I do however have to upgrade my hand wash station to one with pressurized hot water. The county originally licensed us as a temporary restaurant in which a cambro gravity fed hand wash station was good to go, they have since determined that we should be classified as a class 3 mobile food cart which requires the upgraded hand wash system. T hey gave us until July 1st to get the new system...anyone have a good system they could recommend....I want something I can purchase and be good to go, I would build something myself, but I truly just do not have time.