> On October 26, 2015 at 9:14 PM Curt Raymond via Mercedes > <[email protected]> wrote: > > > I just got back from PizzaREV which uses a gas fired poor duplicate of your > system. Their pizza is okay but the wood fired ones at Flatbread back home are > way better. California is a wasteland as far as pizza is concerned...
30 years ago all the Domino's around here had Baker's Pride firebrick lined gas ovens. They burned prodigious quantities of gas, but you still had to plan ahead how many ovens you were going to need. If somebody who didn't know better shut off all the ovens when he closed the store for the night, you weren't going to be cooking anything until 3 hours after you turned them back on the next day. Then around 1985 they started putting Hobart conveyor ovens in the new stores. By 1990 they'd converted all the existing stores to Hobart too. But the first store I ever saw a Hobart in had old 'obsolete' Baker's Prides in it 3 years later when they decided it was unprofitable and sold it to a franchisee. It was the local store here in Charlotte. "six months ago, before Corporate sold it to you, this store had a nearly new double decker Hobart in it" "I know" "I think they swapped ovens with a store they wanted to keep" "I think you're right" "these old ovens make better pizzas" "I know" _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
