The problem as far as trade goes is that very few people can do it. If you have some buddies in customs, a freindly tax man and bank manager to show white money from export gains, plus a trade licence, plus a slip allowing this particular trade, plus .plus!! You get the picture, jobs for the boys or a few whiley merchants who know and can jump through all the loops. The other way is border trade, by pass all the crap and just rely a bit on good old fashioned trust: I can do that with Thailand but I don't have any good connecions in India or China - and it is a shark infested world!
Things are changing - for all I know, they may have changed already but I doubt it enough to not even bother to find out!!
I looked at the Dago burner, great bit of kit and beatiful to go with it. I can't help thinking that you would still need to rotate the pies as they are cooking to avoid uneven charring. Plus there has to be some sort of recovery time for the floor if you are busy. Our trade seems to be 95% delivery so the ambience factor, although I like it soooo much, doesn't count.
I would love to get 350C consistenty. For my NY style pizzas that would be the ultimate I think. I need a heat sump for that (metal or fire bricks), Then I've got the prob. of 12" depth and slightly uneven heat from there only being a single line burner. You know the type - sort of like a tube with holes on each side to let the gas out. Its also not powerfull enough.
Thanks so much for the 3 box summary, something to get my head around! The bakers pride is also pretty useful alongside your summary. One thing I've always wanted to know is what is the oven inside 17 used for?
I'm new to this! Blush!
You mentioned before that most deck ovens only had a bottom heat source - that at the time was unfathomable - now I can see it. Doesn't seem ideal, does it? Or have I been conditioned to think that way by using my bread oven?
Again thanks a million for that reply - I had all but decided to go and buy the one imported bread oven that's in the country atm. Now I will give it a couple more days of thought.