thanks Walter, I really appreciate your insight.
you are welcome wheelman. Your pies looke great in the beginning of this thread. Did you bake them in the blodgetts? It is a simple valve conversion to change to and from propane. I never have worked with a commercial electric oven so can't offer any insight on them.
Thanks Bob! I guess I am out of the oven jargon loop
FYI: I paid $1,200 for my stack of 1000's and had to but about $600 into new valves and pilot light valve /thermocoupler housings. gabaghool who posts here and owns a pizzeria in Conn. uses 1000's. He told me the price of them keeps going up in the northeast. Here in the midwest they are rusting out in storage. Very few places use deck ovens in a true NY style. Walter