I had an extractor above mine but was told by a gas engineer its not completely safe due to the carbon monoxide the oven gives off, he told me extractors don’t completely get rid of it which is why they are meant for outdoors use. I assumed Under an extractor it would be fine plus with an open serving hatch and vents there’s lots of ventilation.
Good Job Toby, I love your setup. - how many pizzas can you do an hour? - What kind of trays are that for the dough? Dont they stick to it and does the dough not dry out after too Long? Thanks and good business to you
Hey quick question do you think you can run a pizza business on a food truck with two Roccbox's? Did you actually do it and what are the advantages and disadvantages?
Nice n smooth
Love your system. Cool man. !
Good luck to you. Looks like you are very serious about things! All best wishes for success.
Churning them out bro, good work 👍
would have loved to have seen the pizza :) great job thou they look fully loaded pizza wow :)
great video
Hi Toby, awesome production man! Where do you buy the rack to hold the pizzas with dough pre stretched ? Thanks !
It’s customs made
@@Kyrorenn cool
I had an extractor above mine but was told by a gas engineer its not completely safe due to the carbon monoxide the oven gives off, he told me extractors don’t completely get rid of it which is why they are meant for outdoors use. I assumed Under an extractor it would be fine plus with an open serving hatch and vents there’s lots of ventilation.
I’ve got a co2 sensor in the truck and it’s never gone off once.
I also have 2 roof exhaust fans.
One minute in and I’d already want to throw the bell out the hatch lol
Thats the online orders coming in :)
@@Kyrorenn It would be rude to change it Ka-ching ;)
@@ytdf1972 that would increase my ego too much 😂
Hi, out of interest do you need to vent the ovens outside because of the gas fumes?
Yeah bro, I have an extraction fan above them. It’s what has the neon light around it
what temps are you keeping your ovens at?
What ever they run at tbh, I don’t fuck round with temps I just cook the pizza accordingly
Good Job Toby, I love your setup.
- how many pizzas can you do an hour?
- What kind of trays are that for the dough? Dont they stick to it and does the dough not dry out after too Long?
Thanks and good business to you
Hey bro, max is around 100 pizzas an hour, and im using pizza screens, the longest the dough sits on one is about an hour depending on demand
An hour wow, good to know does not stick to screen..
Is it safe to use a roccbox in a catering truck? I was considering it but unsure if it is safe
Why do you think it’s not safe?
It’s got an extraction hood above it?
For a low cost oven set up! If it works it works
Next trucks even cheaper oven outlay :)
You have a hood above the ovens
Hey quick question do you think you can run a pizza business on a food truck with two Roccbox's? Did you actually do it and what are the advantages and disadvantages?
yeah i dont it, 100% possible. im about to launch a new trailer with 2 different model portable ovens also
@@Kyrorenn thanks
Nice
When do you make the dough? Do you find yourself running out?
I make 2 doughs the night before and once it’s gone it’s gone
@@Kyrorenn Thanks for the quick answer, do you use some kind of standing mixer to make the dough? About how many pizzas do you get from 1 dough?
@@pex1111 if you look closely you’ll see the mixer in the cabinetry under the ovens, roughly 100 pizzas per dough
@@Kyrorenn awesome, thank you sir!
I was debating on ooni's for my pizza truck can they keep up well?
Ooni are good for home use but gozney really has the commercial side down
@@Kyrorenn I would love to get a full sized gozney commercial oven, but they are not available in the US
For commercial purpose?
@@Kyrorenn yeah, for a food truck. I will be getting two of the Gozney Domes when they become available again
If I built another one I’d use 4 Roccboxs