Technology is there to make the oven crisp up the pizza bottom, like a stone oven does.
After decades of relying on traditional Blodgett deck ovens, Chris Bordenaro, owner of Bordenaro’s Pizza, knew it was time for an upgrade. With some ovens over 50 years old and requiring hard-to-find replacement parts, the decision to switch to an XLT conveyor pizza oven was clear. The move promises faster bake times, easier operation, and enhanced consistency—allowing the pizzeria to continue serving its community efficiently.
The Challenges of Traditional Deck Ovens
For years, Bordenaro’s relied on deck ovens, which required constant attention to maintain quality. Chris explains the challenges:
- Aging Equipment: Some of the ovens were 30 to 50 years old and required rare parts and specialized repair services, leading to extended downtime during breakdowns.
- Extended Bake Times: While initial bake times were around 12 minutes, constant use during busy nights slowed cooking to 20-25 minutes, impacting service speed.
- Labor-Intensive Operations: Operating the deck ovens demanded two skilled employees—one to rotate pizzas and monitor hot spots, and another to cut and prep for delivery.
As Chris shared, managing these ovens became increasingly difficult, especially on busy Friday and Saturday nights when the restaurant churned out hundreds of pizzas.
The XLT Solution: Efficiency Meets Consistency
The decision to switch to an XLT conveyorized impingement oven was a game-changer for Bordenaro’s. Here’s why:
- Streamlined Labor Needs: With the XLT oven, the process is simplified. Chris anticipates moving from a two-person operation to just one. The oven’s automation ensures pizzas are baked evenly, freeing up staff for other tasks.
- Consistent Results: The conveyor impingement ovens mimic the crisping of a stone oven, ensuring the perfect crust while maintaining even heat distribution throughout the bake.
- Ease of Use: Chris describes the XLT conveyor ovens as “dummy proof.” Unlike deck ovens that required a skilled, trusted employee to manage hot spots, the XLT oven simplifies the process, making it accessible for any team member.
- Faster Bake Times: By reducing bake times and eliminating the need for constant monitoring, the XLT oven enables Bordenaro’s to serve customers more quickly without compromising quality.
Looking Ahead with XLT Ovens
For Chris and the team at Bordenaro’s, the transition to an XLT conveyor pizza oven represents a commitment to both tradition and innovation. While preserving the quality that has made the pizzeria a local favorite for decades, the new ovens allow the business to operate more efficiently and keep up with increasing demand.
By choosing XLT Ovens, Bordenaro’s Pizza is embracing the future of pizza-making with technology designed for speed, consistency, and simplicity.
