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View Full Version : Boston Pizza ovens?


Guillermo
11-12-2011, 04:30 PM
Does anyone know if conveyor or deck overs are used at Boston Pizza?

Thanks.
KRyn
11-12-2011, 04:33 PM
Conveyor, at least they used to nine or so years ago. Not sure if things have changed recently though.
Guillermo
11-12-2011, 04:45 PM
cool thanks.
KRyn
11-12-2011, 04:51 PM
It as a 9 (or so) minute belt on the top and a 5 (or so) minute belt on the bottom.
Why so curious?
Guillermo
11-12-2011, 05:20 PM
i'm just a pizza nerd LOL

had a pie from there last night, and was just wondering. :rofl:
adidas
11-12-2011, 05:51 PM
PIE
http://amominredhighheels.com/wp-content/uploads/2011/07/apple_pie.jpg

PIZZA
http://pizzapictures.org/pizza-margherita.jpg



Just sayin'
Disoblige
11-14-2011, 01:08 PM
The Ancient Greeks covered their bread with oils, herbs and cheese. In Byzantine Greek, the word was spelled πίτα or pita, meaning pie. The word has now spread to Turkish as pide, Serbo-Croatian and Bulgarian as pita, Albanian as pite and Modern Hebrew pittāh. The Romans developed placenta, a sheet of flour topped with cheese and honey and flavored with bay leaves. Modern pizza originated in Italy as the Neapolitan pie with tomato. In 1889, cheese was added.
http://en.wikipedia.org/wiki/Pizza


Just sayin' ..
Nissanaddict
11-15-2011, 02:09 AM
Originally posted by adidas
/snip
[/B]

This guy cares about pizza more than most people care about their children, and most Beyonders care about their cars. I'd just leave it be.
3drian
11-15-2011, 11:37 AM
they still use Conveyor, two or three of them depends on the store, they run at 500 degrees for 3.5 or 7 min worked there for 5 years
BlackRadon
11-15-2011, 12:35 PM
truth^^ i worked there last year haha
malcolmk14
11-15-2011, 03:13 PM
Yup, conveyor ovens at 500 degrees, 3 1/2 or 7 minutes is right.