Make The Switch

Learn about more customers that choose XLT here.

Take a deep dive with a few of our customers that shared their unique stories with us, here.

Check out more of the story on YouTube here.

Chris Bordenaro, Bordenaro’s Pizza owner, talks with XLT’s Kurt Cherry about the many benefits and advantages of XLT conveyor ovens.

Running a pizzeria is a labor of love, but for Chris Bordenaro, owner of Bordenaro’s Pizza, it also meant sacrificing personal time—especially on busy Friday and Saturday nights.  Like many operators of traditional deck ovens, Chris found himself tethered to the kitchen, ensuring pizzas were cooked just right.  That’s all changing with the switch to an XLT conveyor pizza oven.  Not only is Chris gaining freedom, but his team is also experiencing the consistency and efficiency of conveyorized impingement ovens.

From Deck Ovens to XLT: A Game-Changer for Pizzeria Owners

For years, Chris and his team relied on traditional deck ovens, which required constant supervision and expertise to operate.  Staff had to rotate pizzas, adjust for uneven cooking zones, and meticulously check orders to ensure accuracy.  These challenges meant Chris and his long-time store manager rarely took time off during peak hours.

With the XLT conveyor oven, those days are behind them.  As Chris says, the oven’s simplicity and consistency mean anyone can operate it, allowing him and his team to step away without worry.

Benefits of Switching to an XLT Conveyorized Impingement Oven

• Consistent Quality: One of the standout features of XLT impingement ovens is their ability to deliver uniform results.  Chris notes that with the XLT oven, there’s no need to spin or rotate pizzas—each pie emerges perfectly cooked every time.
• Reduced Labor Intensity: Operating a deck oven requires constant attention and skilled labor.  With the XLT conveyor pizza oven, staff simply place the pizza on one end and retrieve it from the other side, reducing stress and improving workflow.
• Time Freedom for Owners: The switch to a conveyorized grilling system isn’t just about efficiency—it’s about lifestyle.  Chris is looking forward to spending more time away from the kitchen, confident that his team can handle operations without his constant oversight.
• Simplified Ticket Management: With the XLT oven, handling complex orders—like half-and-half pizzas or modifications—is easier.  Chris explains that the oven removes the variability seen with deck ovens, where different zones might cook at slightly different speeds.

A New Era for Bordenaro’s Pizza

For Chris and his team, the move to XLT conveyor ovens represents more than just a technical upgrade; it’s a way to improve their quality of life while continuing to serve the high-quality pizzas their community loves.  As Chris puts it, the XLT oven is “dummy proof,” enabling even new staff to produce great results.

If you’re considering modernizing your pizzeria, XLT Ovens and conveyor impingement ovens offer a reliable, efficient, and owner-friendly solution.  For Chris Bordenaro, it’s a decision that’s giving him more time with family while ensuring his customers enjoy the same great pizzas that have made Bordenaro’s Pizza a community favorite.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Take a deep dive with a few of our customers that shared their unique stories with us, here.

Check out more of the story on YouTube here.

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.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Take a deep dive with a few of our customers that shared their unique stories with us, here.

Check out more of the story on YouTube here.

With decades of pizza-making experience, the Bordenaro’s has always focused on delivering high-quality pizzas.

For decades, Bordenaro’s Pizza has been a beloved pizzeria known for its delicious pies and commitment to quality.  Founded in 1977 in Des Moines, IA, the family-run business transitioned through generations, with owner Chris Bordenaro continuing the tradition.  Recently, Chris decided to modernize his kitchen by replacing traditional deck ovens with XLT conveyor pizza ovens — a decision driven by the need for efficiency, consistency, and reduced stress during high-volume service.

A Decision Built on Research and Experience

Chris didn’t make the switch to XLT ovens lightly. After researching XLT and another company and testing both company’s equipment, Chris found XLT conveyor ovens to be the perfect fit for Bordenaro’s Pizza.

Here’s why:

• Unmatched Support and Communication: Chris notes that the XLT team provided excellent support throughout the process, ensuring the temperature and consistency of the ovens were dialed in to meet the pizzeria’s standards.
• Quick Turnaround Time: Once Chris finalized his decision, XLT’s team delivered and installed the ovens in just over a week, minimizing downtime and allowing the pizzeria to quickly transition to its new equipment.
• Ease of Use: Traditional deck ovens required constant attention, with staff frequently spinning pizzas and monitoring cooking times.  The XLT conveyorized impingement oven eliminates this need, streamlining operations and significantly reducing stress in the kitchen.

The Benefits of XLT Conveyorized Impingement Ovens for Bordenaro’s

By switching to XLT conveyor pizza ovens, Bordenaro’s has already begun experiencing the benefits of modern technology.  Here’s how the transition is transforming their operations:

• Consistent Results: The impingement ovens ensure every pizza is cooked evenly, eliminating the guesswork and manual adjustments required with deck ovens.
• Increased Efficiency: The automation provided by XLT conveyor ovens allows the team to focus on other tasks, improving overall workflow and customer service during busy nights.
• Reduced Kitchen Heat: Deck ovens can make kitchen environments stifling, especially during summer. Chris is optimistic that the new XLT ovens will help maintain a cooler workspace, improving staff comfort.

A Move Chris Wishes He’d Made Sooner

Reflecting on the decision, Chris shared, “If I could have done this 20 years ago, I would have.”  The ease, efficiency, and support provided by XLT have made the transition seamless, proving that the investment in conveyor impingement ovens was worth it.

For pizzerias like Bordenaro’s Pizza, choosing XLT ovens means embracing modern technology without compromising on the quality customers expect.  Whether you’re an established business or a growing operation, XLT conveyorized impingement ovens can streamline your processes and enhance the consistency of your products.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Take a deep dive with a few of our customers that shared their unique stories with us, here.

Check out more of the story on YouTube here.

With decades of pizza-making experience, the Bordenaro’s has always focused on delivering high-quality pizzas.

For over 45 years, Bordenaro’s Pizza has been a staple in its community of Des Moines, IA, serving generations of families with its signature pies.  Founded by Chris Bordenaro’s father in 1977, the pizzeria began its journey using traditional deck ovens.  However, as the business has evolved, so has its approach to pizza-making.  Now, under Chris’s leadership, Bordenaro’s is embracing the efficiency and consistency of XLT conveyor ovens, marking a new chapter in their rich history.

A Legacy Built on Pizza

Bordenaro’s Pizza has been family-owned and operated since its inception.  After running the pizzeria for 20 years, Chris’s father passed the torch to him, convincing him to take over the business shortly after graduating from college.  Since then, Chris has carried on the family tradition, making Bordenaro’s a beloved name in the area.

With decades of experience using deck ovens, the pizzeria has always focused on delivering high-quality pizzas.  However, as Chris notes, “Technology has changed so much over the years,” and adapting to these changes has become essential for keeping up with modern demands.

Why XLT Conveyor Ovens Are the Future for Bordenaro’s

After years of using traditional Blodgett deck ovens, Chris has decided to transition to XLT conveyor pizza ovens.  Here’s why:

• Ease of Use: Unlike deck ovens, which require constant attention and skilled handling, XLT conveyorized impingement ovens automate much of the cooking process. This streamlines operations, making it easier for staff to consistently produce high-quality pizzas.
• Improved Efficiency: As the pizzeria continues to grow, managing high order volumes becomes increasingly challenging. Conveyor ovens from XLT allow Bordenaro’s to handle more orders without sacrificing quality, ensuring faster service for customers.
• Consistent Results: The impingement ovens from XLT deliver even heat distribution, ensuring that every pizza is cooked to perfection—crispy on the outside and tender on the inside—without the need for constant supervision.
• Adaptability for the Future: Moving to conveyor pizza ovens reflects Chris’s forward-thinking approach, ensuring Bordenaro’s can meet evolving customer expectations while preserving the quality and flavor that have defined the pizzeria for decades.

Preserving Tradition While Embracing Innovation

While the tools and techniques at Bordenaro’s Pizza may be evolving, the heart of the business remains the same: serving great pizza to the Des Moines community.  The decision to transition to XLT ovens represents a perfect balance of honoring tradition while embracing modern innovation. By investing in XLT conveyor ovens, Bordenaro’s is poised to continue its legacy for future generations.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Take a deep dive with a few of our customers that shared their unique stories with us, here.

Check out more of the story on YouTube here.

Jake Minor’s 18-year journey started from a desire to save money on pizza.

For Jake Minor, owning and managing a chain of pizzerias has been a journey that began with a simple employee discount. Now, 18 years later, he’s a franchise owner with four locations and a fifth on the way. Jake’s dedication to quality led him to invest in XLT ovens across all his stores, replacing older equipment with XLT conveyor ovens and experiencing a notable improvement in efficiency and product consistency.

The Journey from MM to XLT

When Jake was remodeling one of his stores, he replaced an aging MM PS360Q oven with a new XLT conveyor pizza oven. The upgrade was immediately noticeable, and he soon made XLT ovens a standard across all his locations. Jake shares that the biggest difference was the improved bake quality and reliability. The XLT conveyorized impingement oven technology provides even heat distribution, resulting in pizzas that are consistently cooked to perfection.

How XLT Ovens Enhance Bake Quality

• Consistent Results: Unlike older ovens, which often produced inconsistent results, XLT ovens provide a uniform bake. This has virtually eliminated undercooked or overcooked pizzas, giving customers a consistently high-quality product.
• Reliability: Finding parts and technicians to service old ovens was a challenge. With XLT conveyor ovens, Jake now enjoys reliable performance with minimal maintenance, allowing his kitchens to run smoothly even during peak times.
• Versatility for Diverse Menus: With a broad menu that includes pizzas, wings, and more, Jake needed an oven that could handle a variety of items. The XLT conveyor impingement ovens allow him to achieve the right bake on every menu item with ease, enhancing both food quality and customer satisfaction.

Making the Switch to XLT

Switching to XLT ovens has been a game-changer for Jake’s franchise locations. With faster ticket times, fewer customer complaints, and improved bake quality, XLT ovens are helping Jake keep his customers happy and operations efficient. Reflecting on the investment, Jake considers it one of the best decisions for his business.

For any pizzeria seeking to elevate product quality and streamline operations, XLT conveyor pizza ovens and impingement ovens provide a reliable, high-performance solution.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.

Dan Knolla talks about his experience with deck ovens.

In the world of pizza-making, oven technology has come a long way. From traditional Blodgette deck ovens with their hot spots and constant supervision to modern XLT conveyor ovens, the shift has transformed kitchen operations. The Knolla’s Pizza’s journey from Blodgette to XLT ovens showcases how upgrading to a conveyorized impingement oven can simplify the baking process, improve consistency, and enhance efficiency.

The Challenges of Traditional Deck Ovens

Dan Knolla explains that back in the day, pizza shops relied heavily on deck ovens like the Blodgette. While these ovens had their charm, they also had significant drawbacks:

• Constant Supervision: Deck ovens required an operator to be present at all times, managing hot spots and rotating pizzas to ensure even baking.
• Heat Inefficiency: Deck ovens often had uneven heating zones, which could lead to inconsistent baking results.
• Labor-Intensive Operation: Managing a deck oven took skill, experience, and physical effort, making it challenging for busy kitchens to keep up with high demand.

For Knolla’s, switching to XLT conveyor ovens marked a significant upgrade, solving many of these issues.

Why XLT Conveyorized Impingement Ovens Are a Game-Changer

• Ease of Use: XLT conveyor pizza ovens make baking simple. Operators place the pizza on one end of the conveyor, and it emerges perfectly baked on the other side. There’s no need to constantly monitor or rotate the pizzas, making it easier for staff to manage high volumes.
• Consistent Quality: Unlike traditional deck ovens, impingement ovens use streams of hot air to ensure even heat distribution. This results in pizzas with uniform crusts and perfectly melted toppings, every time.
• Reliability and Minimal Maintenance: XLT ovens are known for their durability and low maintenance. In fact, this pizzeria reports only a handful of service calls in over 20 years—an impressive track record that speaks to the quality of XLT conveyor ovens.
• Efficiency for High-Volume Kitchens: For pizzerias handling large orders, speed is essential. The conveyorized impingement oven technology in XLT ovens enables faster cooking times, allowing restaurants to keep up with demand without compromising on quality.

A Modern Solution for Today’s Pizzerias

Making the Switch to XLT ovens has brought this pizzeria’s operations into the modern age. By eliminating the constant need to monitor and rotate pizzas, these ovens have streamlined workflows, reduced labor demands, and improved the consistency of each bake. No longer do operators need to worry about hot spots or burnt crusts; XLT’s conveyor ovens ensure a perfect bake, every time.

For any pizzeria still relying on traditional deck ovens, making the switch to an XLT conveyor pizza oven, like Knolla’s Pizza did, could be a game-changer. With minimal maintenance, superior efficiency, and a consistently high-quality bake, XLT ovens offer a reliable and effective solution for today’s high-volume pizza kitchens.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.