Asked in the questions thread if anyone had experience with Avantco ovens, but got no response. Well I figured it out.
For anyone that decides to go with these ovens, a pizza screen is a must if you’re cooking high temp. The corderite simply transfers too much heat. I found with the lower deck set all the way up and the upper deck set to 800, both decks get right about to 900 then drop to 875 during the bake. And the temp bounces back in under a minute.
I’m in the early stages of attempting a pizza place, so it’s good to know that this oven will suffice to start.
Also did a couple cheese to test, a Philly cheese steak, and a pulled pork with Carolina mustard and slaw on top.
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Asked in the questions thread if anyone had experience with Avantco ovens, but got no response. Well I figured it out.
For anyone that decides to go with these ovens, a pizza screen is a must if you’re cooking high temp. The corderite simply transfers too much heat. I found with the lower deck set all the way up and the upper deck set to 800, both decks get right about to 900 then drop to 875 during the bake. And the temp bounces back in under a minute.
I’m in the early stages of attempting a pizza place, so it’s good to know that this oven will suffice to start.
Also did a couple cheese to test, a Philly cheese steak, and a pulled pork with Carolina mustard and slaw on top.