Part 4/6:
As the pizzas baked, Lee explained the mechanics of the Vero oven. With the ability to reach up to 450°F, the machine can handle 16-inch dough balls effortlessly. The baking process typically takes about 2 minutes and 45 seconds, allowing for multiple pizzas to be prepared simultaneously.
Lee demonstrated how flexibility in operation improves service on both sides of the oven, enhancing workflow and efficiency. He highlighted the ability to add toppings while the pizzas continued moving through the conveyor system. This structure not only streamlines pizza production but also maintains a constant output, catering to high-demand scenarios.