I have a Turbochef High H Conveyor oven, and I'm having some issues with my setting. I sell hand-tossed and thin crust pizzas, as well as calzones. I need to get a setting where I can cook both on the same belt, but I can't get the calzone to get heated all the way through in the middle. I've increased the time and decreased the air flow, and vice versa, but I just can't seem to find a happy medium. I'm currently using 5:00 @ 485 degrees, with a 40% top air and a 70% bottom air, and it's the closest I've gotten while not burning the pizzas, but I still have to microwave the calzone for 10-20 seconds to get it up to temp. And you all know what microwaving does to bread
. Any suggestions??