It looks like there is no opinions on the Franklin Chef oven I posted above? I suspect it is not a very popular brand. I was told by a long time expert that even in a small take out pizza business, I really need a 120,000 BTU Oven.....is this true or is a 80,000 ok for a small operation?
P.S. He told me I would have a hard time recovering heat, after I loaded it up with pizza at peak times.....any thoughts would be much appreciated. Weegie