Ah, I've never worked with that kind of oven. Ours is old school giant hunk of stone and 3 very powerful propane burners.
For the cleaning, try a degreaser if you have one for the sticky bits. It sounds for sure like it needs maintenance which is always worth bringing up.
No sauce oil pizzas will cook way better because oil distributes the hear evenly over the surface where cooking something dry it'll be more focused towards whatever is pointing at the heat. And pizza sauce is wet as fuck which slows the cooking down.
Edit: marinara should NOT be greasy. It's tomatoes and spices.
Ah, I’ve never worked with that kind of oven. Ours is old school giant hunk of stone and 3 very powerful propane burners
I think it's some kind of gas oven, but I'm not sure, I keep intending to ask about it but forget. It has some sort of "boiler" that needs "flushing" which... uh... is apparently triggered by smoke on the inside, to a degree, because I might have forgotten a pizza for too long and then it was like "boiler needs flushing dude" for like 30 minutes. Thankfully nobody saw my shame as I threw away that charred pizza
For the cleaning, try a degreaser if you have one for the sticky bits.
We've got a degreaser called "orange force" or something, I wasn't sure if I should use that or try dabbing a bit of the oven cleaner that the oven uses, which I assume to be a much stronger cleaning agent with how I was warned to not get it on my hands, wipe a bit with that, and then wipe it off with a damp cloth. The degreaser has kind of a surfactant effect and bubbles, idk if the oven cleaner does, but I was thinking that might be a reason I wasn't told to use the degreaser in the first place. The supervisor seemed paranoid about damaging the fan but also unsure in general how to deal with it.
but like whatever is used to clean it it needs like some internal cleaning, at least to like a "q-tips or pipe cleaners degree." I guess I'll mention it to the big boss next time I see him
No sauce oil pizzas will cook way better because oil distributes the hear evenly over the surface where cooking something dry it’ll be more focused towards whatever is pointing at the heat. And pizza sauce is wet as fuck which slows the cooking down.
Yeah I think it's mostly the moisture content that makes them cook so much more quickly, I've noticed cheese and sauce both add cook time depending on how much. One of my coworkers makes the cheesiest fucking cheese pizzas and I keep forgetting to ask him to tone it down, I hate cooking his goddamn pizzas. Especially because I like to convert old cheese pizzas to pepperoni to save time and ensure everything old gets used ASAP, I get these pepperoni cheese oceans
Edit: marinara should NOT be greasy. It’s tomatoes and spices.
Our sauce is 6Ib cans of "fully prepared pizza sauce" with a brand name starting with a P which I can't remember and which doesn't come up on google. Basically I take 3 of those cans, dump them in a tub, then add like 1/4th a can full of water to lower the viscosity. I think they just changed to this brand because the first day I started they had another, I was specifically told this other one needed water, and I haven't seen a can of the other brand ever since, lol.
I know the can says "fully prepared" but I keep thinking like... Maybe it needs to be reheated and cooked a little, because it has these big orange chunks in it, to melt and redistribute all of that, but idk. Honestly even if it did... I don't think I want to put all that effort in. I want to make a good pizza and I really like it when I get like, a really aesthetically pleasing pizza and the other cooks tell me it was good, but that would take a lot of time.
I might put the effort in if they have me do more of today's pizza though, it was supposed to be "spicy chicken" with the recipe calling for sauteed julienned bell peppers added to "marinara sauca" with hot sauce and red chili flakes, cooked for another thirty minutes. I was told "that's stupid don't do all that" and to just take the chicken and mix it with hot wing sauce and red chili flakes. It ended up not very spicy and I think with pizza it would be better to have the spicy sauce because it would distribute it over the whole pizza instead of just the spicy chicken bits? But I could also just make the chicken spicier in the future. The guy who trained me basically gave me an almost used jug of wing sauce and said "use all of that" and I trusted that measurement (and added like 8 dabs of hot sauce and a literal hand full of red chili flakes)
Your oven sounds all kinds of over engineered and a bit of a nightmare.
Orange Force is the shit! It's just citric acid and isn't that dangerous for your hands. I had to deal with ordering chemicals at a place and we were switching suppliers and the rep literally poured it on his bare arm to show how safe it is.
Okay, you don't make your own sauce from scratch, then yeah, it's probably greasy .
It sounds like you may work at a bit of a shitty place. That sauce as described in the recipe sounds pretty damn good and is hardly high effort to prep. I've generally worked in higher scale/more niche restaurants where things are made from scratch and cutting corners and putting out bullshit food tends to be a bad thing.
It would be a cool oven if it worked right. I like that it cleans itself and I don't have to fuck around scraping shit off. Except there's this complicated calculus that goes into determining if it's dirty enough to run a clean cycle because half the time the supervisor tells me not to and I just want it to run regularly because... that seems like good preventative maintenance? Clean it when it isn't that dirty to prevent it from becoming so dirty that it can't clean it properly? But what do I know
I think we're talking about some other Orange Force because this is some kind of other acid but mixed with surfactants. It definitely fucks up my hands. I'm sure the oven cleaner stuff is worse though, it strips the flooring tiles when the stupid fucking thing leaks water
We're not trying to put out shitty food but it's a college dining hall so that's pretty much the quality of everything
Ah, I've never worked with that kind of oven. Ours is old school giant hunk of stone and 3 very powerful propane burners.
For the cleaning, try a degreaser if you have one for the sticky bits. It sounds for sure like it needs maintenance which is always worth bringing up.
No sauce oil pizzas will cook way better because oil distributes the hear evenly over the surface where cooking something dry it'll be more focused towards whatever is pointing at the heat. And pizza sauce is wet as fuck which slows the cooking down.
Edit: marinara should NOT be greasy. It's tomatoes and spices.
I think it's some kind of gas oven, but I'm not sure, I keep intending to ask about it but forget. It has some sort of "boiler" that needs "flushing" which... uh... is apparently triggered by smoke on the inside, to a degree, because I might have forgotten a pizza for too long and then it was like "boiler needs flushing dude" for like 30 minutes. Thankfully nobody saw my shame as I threw away that charred pizza
We've got a degreaser called "orange force" or something, I wasn't sure if I should use that or try dabbing a bit of the oven cleaner that the oven uses, which I assume to be a much stronger cleaning agent with how I was warned to not get it on my hands, wipe a bit with that, and then wipe it off with a damp cloth. The degreaser has kind of a surfactant effect and bubbles, idk if the oven cleaner does, but I was thinking that might be a reason I wasn't told to use the degreaser in the first place. The supervisor seemed paranoid about damaging the fan but also unsure in general how to deal with it.
but like whatever is used to clean it it needs like some internal cleaning, at least to like a "q-tips or pipe cleaners degree." I guess I'll mention it to the big boss next time I see him
Yeah I think it's mostly the moisture content that makes them cook so much more quickly, I've noticed cheese and sauce both add cook time depending on how much. One of my coworkers makes the cheesiest fucking cheese pizzas and I keep forgetting to ask him to tone it down, I hate cooking his goddamn pizzas. Especially because I like to convert old cheese pizzas to pepperoni to save time and ensure everything old gets used ASAP, I get these pepperoni cheese oceans
Our sauce is 6Ib cans of "fully prepared pizza sauce" with a brand name starting with a P which I can't remember and which doesn't come up on google. Basically I take 3 of those cans, dump them in a tub, then add like 1/4th a can full of water to lower the viscosity. I think they just changed to this brand because the first day I started they had another, I was specifically told this other one needed water, and I haven't seen a can of the other brand ever since, lol.
I know the can says "fully prepared" but I keep thinking like... Maybe it needs to be reheated and cooked a little, because it has these big orange chunks in it, to melt and redistribute all of that, but idk. Honestly even if it did... I don't think I want to put all that effort in. I want to make a good pizza and I really like it when I get like, a really aesthetically pleasing pizza and the other cooks tell me it was good, but that would take a lot of time.
I might put the effort in if they have me do more of today's pizza though, it was supposed to be "spicy chicken" with the recipe calling for sauteed julienned bell peppers added to "marinara sauca" with hot sauce and red chili flakes, cooked for another thirty minutes. I was told "that's stupid don't do all that" and to just take the chicken and mix it with hot wing sauce and red chili flakes. It ended up not very spicy and I think with pizza it would be better to have the spicy sauce because it would distribute it over the whole pizza instead of just the spicy chicken bits? But I could also just make the chicken spicier in the future. The guy who trained me basically gave me an almost used jug of wing sauce and said "use all of that" and I trusted that measurement (and added like 8 dabs of hot sauce and a literal hand full of red chili flakes)
Your oven sounds all kinds of over engineered and a bit of a nightmare.
Orange Force is the shit! It's just citric acid and isn't that dangerous for your hands. I had to deal with ordering chemicals at a place and we were switching suppliers and the rep literally poured it on his bare arm to show how safe it is.
Okay, you don't make your own sauce from scratch, then yeah, it's probably greasy .
It sounds like you may work at a bit of a shitty place. That sauce as described in the recipe sounds pretty damn good and is hardly high effort to prep. I've generally worked in higher scale/more niche restaurants where things are made from scratch and cutting corners and putting out bullshit food tends to be a bad thing.
It would be a cool oven if it worked right. I like that it cleans itself and I don't have to fuck around scraping shit off. Except there's this complicated calculus that goes into determining if it's dirty enough to run a clean cycle because half the time the supervisor tells me not to and I just want it to run regularly because... that seems like good preventative maintenance? Clean it when it isn't that dirty to prevent it from becoming so dirty that it can't clean it properly? But what do I know
I think we're talking about some other Orange Force because this is some kind of other acid but mixed with surfactants. It definitely fucks up my hands. I'm sure the oven cleaner stuff is worse though, it strips the flooring tiles when the stupid fucking thing leaks water
We're not trying to put out shitty food but it's a college dining hall so that's pretty much the quality of everything