Pizza 151 overcame hurdles by adopting XLT, unlocking new levels of efficiency, consistency, and growth
Pizza 151, a beloved pizzeria with locations in Batavia, North Chili, and Leroy, New York, is well-known for its delicious pizzas and unique sweet sauce. Owned by Eric LeVan, this growing business faced challenges typical of many pizzerias—labor-intensive operations, inconsistent cooking, and the difficulty of scaling to meet increasing demand. By making the switch to XLT conveyor ovens, Pizza 151 overcame these hurdles, unlocking new levels of efficiency, consistency, and growth.
The Challenges of Traditional Deck Ovens
When Eric first started, he considered traditional deck ovens for their reputation in the pizza industry. However, these ovens posed significant challenges:
- Labor-Intensive Operations: Deck ovens required constant supervision, skilled handling, and manual adjustments to ensure even cooking.
- Inconsistent Results: Maintaining quality was difficult, as pizzas often required frequent rotation and monitoring.
- Time-Consuming Training: Teaching new employees how to operate deck ovens effectively was a lengthy process, adding complexity to the day-to-day operations.
Eric quickly realized that these issues limited productivity and made it challenging to expand his business.
The Solution: XLT Conveyor Ovens
To streamline operations and improve consistency, Eric decided to invest in XLT Ovens, including their advanced conveyor pizza ovens. These innovations transformed Pizza 151’s kitchen in several key ways:
- Enhanced Productivity: XLT’s conveyorized system allowed Pizza 151 to handle higher volumes with fewer ovens. Eric shared, “With XLT ovens, you just put the pizza in, wait for it to come out perfectly cooked, and that’s it.”
- Consistent Cooking: The conveyor impingement ovens provided even heat distribution, ensuring every pizza was cooked to perfection without the need for manual adjustments.
- Simplified Training: Training new staff became faster and easier. Eric remarked, “It’s night and day trying to teach someone how to use a deck oven versus XLT. With XLT, you just set it and forget it.”
Lower Labor Costs: Fewer employees were required to manage the ovens, significantly reducing labor expenses. Eric noted that replacing four deck ovens with one XLT double-stack oven not only cut staffing needs but also boosted output.
Results That Speak for Themselves
Since adopting XLT Ovens, Pizza 151 has seen remarkable improvements:
- Increased Order Capacity: With XLT, Eric can now handle more orders with fewer ovens, meeting peak demand effortlessly.
- Consistent Quality: The ability to deliver perfectly cooked pizzas every time has enhanced customer satisfaction and loyalty.
- Streamlined Operations: Faster employee training and reduced labor needs have made day-to-day management far simpler.
Eric is unequivocal about the impact of this transition: “With XLT, I’ve never had a problem. These ovens just work, and they’ve helped my business grow.”
Looking Ahead with XLT
The success of Pizza 151 demonstrates how XLT’s conveyor impingement ovens, and capture and contain ventilation systems can revolutionize operations for pizzerias of all sizes. Eric’s experience highlights the advantages of embracing modern kitchen technology to achieve consistent quality, reduced costs, and scalable growth.
As Eric expands to new locations, he remains confident in his decision: “I wouldn’t switch back to deck ovens, ever. XLT has made growing my business possible, and I’m excited for the future.”
For pizzerias seeking to enhance efficiency and consistency, XLT conveyor pizza ovens are the ideal solution. Contact XLT today – sales@xltovens.com or (316) 943-2751 – today to learn how our innovative equipment can transform your business.
For more on Eric’s journey with Pizza 151, please see our full case study here.
