asfalrocker (December 31, 1969 at 3:59 pm)

Thank you for the info ;-)

DonKidd23 (December 31, 1969 at 3:59 pm)

I assume you are referring to what is commonly called the gummy line. Our patented return air system and gas burner along with the use of two zones allows the oven to be adjusted so that it prevents the gummy line. It produces a crispier bottom crust even on the thickest pizzas which has prompted some people at the conventions we attend who have tried it out to state that it is as good as a deck/brick oven but with the convenience and speed of a conveyor.

asfalrocker (December 31, 1969 at 3:59 pm)

Is the dough not to juicy with these kind of ovens cause it isnt baked on brick?

dontmakemecomeupther (December 31, 1969 at 3:59 pm)

..thats a bloody good oven........