Author Topic: Calling all Mobile WFO owners  (Read 709 times)

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Offline Chicago Bob

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Re: Calling all Mobile WFO owners
« Reply #20 on: July 16, 2014, 09:34:24 PM »
How did you guys set up your business? LLC? Something else?
no responses eh?   :-D

it`s called CNC....as much of it you possibly can.   ;)
"Care Free Highway...let me slip away on you"


Offline SPCo.

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Re: Calling all Mobile WFO owners
« Reply #21 on: July 19, 2014, 11:36:30 PM »
Good luck on your venture! It is very rewarding but also very hard work. I have been in the Mobile WFO game for 4 years now, with a Maine Wood Heat Oven. In my opinion, the best Mobile WFO money can buy, I love it. Part time is doable, however if you do it right, it will become full time. I started with part time with a few parties a month and now I just did close to 2000 pizzas in the last two weekends. Check out www.standardpizzaco.com I would be happy to answer any questions.

Offline Mrdennycrane

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Re: Calling all Mobile WFO owners
« Reply #22 on: July 20, 2014, 05:10:35 PM »
Wow that's a lot of pies. I def want it to be full time eventually.

Offline Mrdennycrane

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Re: Calling all Mobile WFO owners
« Reply #23 on: July 21, 2014, 12:34:48 PM »
How does everyone deal with dough for events? I plan to use fresh dough and one of my biggest concerns is how it will be in too hot or too cold of temps...any advice?

Offline hot paddle pizza

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Re: Calling all Mobile WFO owners
« Reply #24 on: July 21, 2014, 12:39:26 PM »
I just picked up my mobile oven on Wednesday. Going to start curing it today.
As a home brewer and a pizza maker I love fermentation.

Offline Mrdennycrane

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Re: Calling all Mobile WFO owners
« Reply #25 on: July 21, 2014, 12:53:59 PM »
Congrats! Looks GREAT!

Offline JConk007

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Re: Calling all Mobile WFO owners
« Reply #26 on: Yesterday at 09:40:10 PM »
Nice ride !! Great work Antione the FGM Mobile has come a long way for sure she a beauty !! lookin more and more like Fliriting with Fire Mobile  ???
Best of luck with everything. Are you on the FB mobile wood fired oven owners forum yet . Some  seriously good info there  and great people all sharing the goods, and all out there doing it for real~ But you have to OWN a mobile  oven to be a part ,so you now qualify ! Congrats , Best of Luck!
and Welcome to the game !
John
« Last Edit: Yesterday at 09:50:29 PM by JConk007 »
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline JConk007

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Re: Calling all Mobile WFO owners
« Reply #27 on: Yesterday at 09:46:04 PM »
Public events will require ingredients at 41 degrees or less Refridgerated prep table for that and dough well at least 70 or so
Otherwise insulated bags Ice blankets work well and...... a year or 2 of learning how your dough handles, how quick it warms up , when is it over proofed? how much yeast to use? how long has if fermented?  How long before I leave do I take it out of fridge? whats the outside temp ? Humidity? Peak service time? temp of oven? and about 72 other influences
This IS by far the hardest part of the Mobile Business!! The dough Dance   ;) best of luck
remember its alive !  :-D
John
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Mrdennycrane

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Re: Calling all Mobile WFO owners
« Reply #28 on: Yesterday at 10:35:56 PM »
Thanks john. I'm thinking the insulated bags as I didn't plan to buy a prep table until atleast year two. Was gonna do a prep rail and go from there.

Offline Chaze215

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Re: Calling all Mobile WFO owners
« Reply #29 on: Yesterday at 10:44:37 PM »
Thanks john. I'm thinking the insulated bags as I didn't plan to buy a prep table until atleast year two. Was gonna do a prep rail and go from there.

That's exactly what I do....refrigerated rail and cooler bags. There's a million things to keep in line and figure out. And just when you think you have it all figured out, something comes up that you didn't think of. It's a helluva ride and a continuous learning experience. Good luck man!
Chaz


Offline thezaman

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Re: Calling all Mobile WFO owners
« Reply #30 on: Yesterday at 11:33:21 PM »
  Go with cambro catering boxes. I throw ice inside a few hours before.I leave.       
 After it pre cools add a cambro ice slab and your cold dough. Keep it shut other than to pull your needed dough and it will keep it nice and cold all day. Pull out a few trays and proof them. The time length will depend on weather. I use the  large cambro that holds full sheet trays. 15 to 20 per tray and wrap them in plastic bags. Five trays plus the ice slab. 100 balls of dough. A large event of more than a day I take a standup cooler.

 John is going to disagree on this as it is costly, but you need to spend money to make money. These things last forever. I have cambros that are 30 years old. They still keep hot food hot and cold cold for many hours.

Offline Mrdennycrane

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Re: Calling all Mobile WFO owners
« Reply #31 on: Yesterday at 11:58:54 PM »
Could you give me a link to the cambro that fits 100 dough balls? Also what stand up cooler are you referring to? Thanks!

Offline thezaman

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Re: Calling all Mobile WFO owners
« Reply #32 on: Today at 12:38:09 AM »
hope this link works  the full size carriers.http://www.webstaurantstore.com/carlisle-cateraide-tc1826n01-brown-sheet-pan-carrier-for-full-size-sheet-pans/271TC1826NBR.html these are a different company but I'm sure work just as well. this is my cooler that i take to multi day events. it is a hassle but needed and worth the extra effort. 

 further down the page is the exact carrier i use.http://www.webstaurantstore.com/cambro-camcarrier-1826mtc110-black-insulated-tray-sheet-pan-carrier-front-load-holds-full-size-pans/2141826MTCBK.html
 
« Last Edit: Today at 12:41:49 AM by thezaman »