 Re: arched opening?
I'm seriously contemplating opening a pizza establishment with a financial partner. So.. I've been checking out ovens.
I think I am leaning toward gas fired... (I don't want to live at the place taking care of a wood fired oven) I've been checking out James selection of gas ovens for commercial use.
Have you had much experience with these types Jim?
And can they put out 60 - 70 pies an hour?
Anyways.. I thought I'd ask.
Dave |