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Recommended Pizzeria Equipment - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Recommended Pizzeria Equipment

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  • Recommended Pizzeria Equipment

    Hi all,

    Im planning to open a an authentic napoletan style pizzeria soon and have a few questions concerning the right equipment and setup:

    1- for the prep table surface what is reccomended, marble or granite and why?

    2- is there a recommended type of marble or grantie?

    3- Ive heard there are proofing drawers .where you can place the proofing trays instaled under the proofing table and can control the temp. to have the save temp. all year round and simply just pull out the drawer to make the pizza.

    - is there a recommended brand?



    thanks all.

  • #2
    Re: Recommended Pizzeria Equipment

    Hey there...for prep surface you can use either marble or granite. I've used both and don't really know the distinction between the two - white marble looks more old school classic, so if you can find that at a good price I would go for that. We have granite in our pizzeria and it works fine. Before we got our granite, we just used the stainless steel countertops and that wasn't bad - but got warm from the ovens after a while.

    Proofing drawers - waste of money. Proof you dough overnight in the fridge and it will be fine. You can do it on rimmed baking sheets covered in plastic wrap or buy the plastic stackable dough boxes you see in every pizza magazine.

    Jay

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    • #3
      Re: Recommended Pizzeria Equipment

      I'm no pro but I'd do granite over marble as the acids can attack the marbles but not the granites. There is also a synthetic quartz that you might look at. We have that now....very nice.

      (We've had marble topped tables damaged by things left on them)
      Sharing life's positives and loving the slow food lane

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