TurboChef Fire vs Double Batch

[@igaciowence3529]

How long does the turbo chef need to reach temperature? Does it always need to be on?

[@brentschmogbert]

Ok

[@ramble_on1]

Hi, I’m thinking of using this oven in my pizza restaurant because of hard ventilation hood system install. How’s the taste on this pizza? I’m talking about the turbochef fire. Thanks bunch

[@draganku]

hi Sasko do you try it ? i`d like to order it ... (are you from Mk.?)

[@ramble_on1]

@@draganku yes I’m from mkd! I did try it. Found local seller in NJ and they allowed me to bake my dough prepared from home with my toppings. Absolutely amazing! I was blown away by the speed and taste. No fumes no odor, nothing. But I’m afraid it might be suitable only for Napolitan style pizza (long fermented dough) . I think for New York style might be drying it too much. But for napolitan you can’t go wrong!

[@draganku]

@@ramble_on1 i m in UK , trying to set up pizza fast food , just search what can be best for me,. my friend he make napolitan - he use lpg small portable gozneyand works great ; i still can t decide what model to choose ?? maybe some commercial gas oven or this new ?

[@ramble_on1]

@@draganku I decided to back off from setting up a pizza shop now, but if I was to go ahead I would have chosen the turbochef fire. Seriously good oven. Very small and lightweight, can fit anywhere and be moved easily from one place to another. I think is really really good. Bakes even, you can bake it on stone or mesh tray and will save you a lot of money on skilled labor. But you will have to buy at least 3 so you can do good on rush hour. Good luck!

[@peacerocks3498]

@@draganku First, you need to decide what kind of pizzas you want to make. Each oven makes specially intended pizza styles.

[@dbuck2862]

With the Turbo chef Fire oven can it make Detroit style pan pizzas.

[@brentschmogbert]

Thank you

[@nicholaslandolina]

It would be cool if they did the double design in half and half

[@collinjohnson2958]

Hey do you have a pizza stone in your turbochef fire?

[@knockdoun]

probably not because it uses impingement which needs convection so a stone would block the airflow I would imagine

[@link2hospitalitysolutions96]

@@knockdoun There is a stone in there. The Fire uses high electric convection heat, not impingement. The Double Batch uses impingement.

[@link2hospitalitysolutions96]

I do! The Turbochef model number is part number FRE-3012. Thanks!

[@collinjohnson2958]

Link2 Hospitality Solutions: Thank you, I was wondering how you fit a ten inch in the fire. Overall do you like the results of the stone?

[@link2hospitalitysolutions96]

@@collinjohnson2958 I really do like using the stone. If you want to see one in action, I’m sure I can set up a demo. Shoot me a PM with your email address and I can get you set up with a test kitchen nearest you.

[@edwardboyer7102]

Double batch pizza is more appealing 😊

[@claytondaddy]

👍