We're looking into ovens for our new spot. NY style pies, open kitchen (a very very small kitchen), high output (right by the beach, in a well established bar with insane late night crowd). Looking for cook time in the 5 minute area.
I've been looking at the following:
Marsal MB866 stacked - I like the size but not sure what kind of cook time it will have at max heat, not sure about recovery time at peak times, any word on average prices? Average cook time?
Marsal WF60 stacked w MB60 - The open flame is pretty sweet and the high end temp is tempting at about 900. Deck size is smaller and heat isn't as even as with the MB series (thoughts on that?). What's an average cook time? Also looking for what people have paid.
Pizza Master 932 - Can't find a ton of info on these aside from deck size. What's the stone thickness, btu, high temp (for the standard, not the "high temp" model) and average cook time? Can't find any kind of pricing on these either.
Any other suggestions are appreciated. I've looked at bakers pride, blodgett, and Montague but they don't seem to have the output of the higher end ovens.