Make The Switch

Getting quality pizza is not limited to deck ovens.  XLT conveyor ovens provides the same quality with consistency and speed.

XLT Ovens: Elevating Bake Quality with Conveyorized Impingement Ovens

In the world of pizza-making, achieving a perfect bake consistently is essential. Many pizza restaurants have long relied on traditional deck ovens to produce that crispy crust and perfectly cooked toppings. However, as the demand for quicker service and higher volumes increases, many are now making the switch to XLT conveyor ovens—specifically conveyorized impingement ovens—without sacrificing bake quality.

The Fear of Switching from Deck Ovens to Conveyor Ovens

For many operators, there is a common fear: will switching from a deck oven to a conveyor oven affect the quality of the final product? This concern is understandable. The belief that a deck oven delivers a more authentic or superior product has been prevalent for years. But what if you could produce the same high-quality pizza in a fraction of the time?

As discussed in this episode of the XLT Lounge (Episode 6), this fear was one of the biggest obstacles for the Twisted Pizza team when considering a switch to conveyor ovens. They were worried that the change might compromise the quality of their pizzas. However, once they took the plunge and properly dialed in their XLT ovens, the results spoke for themselves.

Consistent Quality, Faster Production

One of the most significant discoveries for Anthony Lopez and Twisted Pizza after switching to XLT conveyor ovens was that there was no noticeable difference in the final product compared to their old deck ovens. They conducted extensive tests—cooking pizzas for hours—and were amazed by the results. The impingement oven technology allowed them to cook pizzas perfectly in just 7 minutes, compared to as long as 25 minutes it used to take in a deck oven.

And the customers? They couldn’t tell the difference either.  There were no complaints, no comments about the pizzas tasting different.  That’s when the team realized the power of XLT Ovens. Not only could they produce pizzas faster, but the quality was identical to what they had been making in their deck ovens.

How Conveyorized Impingement Ovens Work

Conveyorized impingement ovens like the ones offered by XLT use streams of hot air (impingement) to cook food more evenly and rapidly than traditional ovens. The airflow technology ensures that heat is distributed consistently across the pizza, eliminating the need for skilled operators to constantly check, rotate, and adjust the pizzas.

The result? You get evenly cooked pizzas with a crisp crust and perfectly melted cheese in a fraction of the time. This efficiency allows restaurants to serve more customers during busy times without compromising on quality.

The Benefits of Switching to XLT Conveyor Ovens

• Speed and Efficiency: A significant advantage of XLT conveyor ovens is the speed at which they can cook. Pizza that once took 25 minutes to bake can now be ready in just 7 minutes. This reduction in time allows for quicker service, higher output, and happier customers.
• Consistency: One of the most impressive aspects of impingement ovens is their ability to produce consistent results. Every pizza is baked evenly, every time, regardless of who is operating the oven. This consistency reduces training time and eliminates the need for highly skilled staff to monitor the cooking process.
• Labor Savings: With XLT conveyor ovens, you no longer need someone constantly tending to the oven. This allows staff to focus on other tasks, such as cutting pizzas or serving customers, making kitchen operations more streamlined.
• Improved Work-Life Balance: For owners and operators like those at Twisted Pizza, the switch to XLT ovens was life-changing. After years of working every Friday night to manage the deck ovens, Anthony could finally take a night off. The ease of use with XLT conveyor ovens means anyone can operate them without specialized training, giving business owners more freedom to step away from the kitchen.

Conclusion: Is It Time to Switch?

For pizzerias still using traditional deck ovens, switching to XLT Oven’s conveyor pizza ovens could be a game-changer. With faster cooking times, consistent quality, and improved operational efficiency, the benefits are clear.  Anthony and the team at Twisted Pizza found that their fears were unfounded—XLT conveyor ovens deliver the same high-quality pizza, just faster.

If you’re looking to optimize your kitchen and boost productivity without sacrificing the quality of your pizzas, it might be time to make the switch to XLT.

Watch the Full Episode Here:

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Twisted Pizza owner Anthony Lopez talks about how XLT ovens have impacted his customers on busy Friday nights.

Why Twisted Pizza Made the Switch to XLT Conveyor Ovens

At Twisted Pizza, the journey from traditional stone deck ovens to advanced XLT conveyor ovens has been a game changer.  Like many busy pizzerias, they were struggling to keep up with the increasing demand for quality pizzas during peak hours.  After experiencing the limitations of their old ovens, they made the switch to conveyorized impingement ovens from XLT.

The Challenges with Traditional Deck Ovens

Before upgrading, Twisted Pizza relied on double-deck stone ovens.  While these ovens had been a staple for years, they soon proved inefficient when business began to boom. The owner recounts how, on a typical Friday night, it was nearly impossible to keep up with the volume of orders.  Cooking times for pizzas could stretch to 20 minutes, causing long waits and frustrated customers. Even with the addition of a third deck oven, the challenge remained—only one person was capable of operating the ovens, and the number of pizzas waiting to go in seemed endless.

At its peak, Twisted Pizza could only handle 250 pizzas on a Friday night, with customers often waiting 45 minutes to an hour for their food.  This delay in service was driving customers away, especially those who needed quick meals during busy family evenings.

Why XLT Conveyor Ovens Were the Perfect Solution

The switch to XLT ovens revolutionized Twisted Pizza’s kitchen operations.  The most noticeable improvement was the reduction in cooking time.  What once took 17 to 20 minutes with a deck oven could now be done in just 7 to 9 minutes, thanks to the conveyorized impingement oven technology.  This drastic reduction in cooking time allowed Twisted Pizza to significantly speed up their service.  On a busy Friday night, they could now tell customers their pizza would be ready in just 25 minutes, compared to the previous 45-minute wait time.

Key Benefits of XLT Ovens

• Speed: The time saved with an XLT conveyor oven is invaluable.  Faster cooking means more pizzas produced in less time, leading to shorter wait times for customers.
• Consistency: Every pizza is cooked evenly and consistently.  With impingement ovens, there’s no need for skilled operators to manually turn or monitor each pizza.  Every pizza comes out perfect, every time.
• Ease of Use: Training new staff became easier.  Unlike deck ovens, which require experience and skill to use efficiently, anyone on the team can operate an XLT conveyor oven with minimal training.
• Customer Satisfaction: Faster service means happier customers.  When parents with busy schedules can get their pizza in 10 minutes, they’re more likely to stay and dine in, enhancing the overall restaurant experience.

Final Thoughts: Is It Time for You to Switch?

For pizzerias facing similar challenges, upgrading to an XLT oven or other conveyorized impingement ovens could be the solution. The benefits in terms of speed, consistency, and ease of use are undeniable.  If your kitchen is struggling to keep up with demand, it may be time to consider making the switch just like Twisted Pizza did.

With the ability to handle higher volumes without compromising quality, XLT ovens are becoming the go-to solution for pizzerias looking to boost efficiency and customer satisfaction.

Watch the Full Episode Here:

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Anthony from Twisted Pizza talks about how the little things make a big impact.

The Perfect Slice (of Time): How Twisted Pizza Found Its Oven Soulmate in XLT

In this episode of XLT Lounge, Anthony from Twisted Pizza gives us a peek behind the curtain —or more accurately, behind the oven door. As it turns out, running a successful pizza franchise isn’t just about tossing dough in the air or perfecting your sauce (though that helps). It’s also about efficiency, consistency, and, as Anthony puts it, making sure the ovens don’t “fail on a Friday night.”

Cooking with XLT: Faster, Better, Stronger

Anthony kicks things off by talking about his love for the XLT conveyor oven. Now, this might not seem like the most romantic partnership at first, but hear him out. Previously, Twisted Pizza used a competitor’s oven, but since switching to XLT, they’ve seen big improvements in both cook time and consistency.

Imagine shaving nearly two minutes off your pizza cook time. It might not seem like a lot, but when you’re running a bustling pizzeria, that time adds up—fast. “With XLT, we’re at 7:15,” Anthony says, knocking almost a full two minutes off their previous 9:05 cook time. That means more pizzas, faster. But it’s not just about speed. According to Anthony, the XLT ovens give a more even cook, especially for items like pastas and those golden, melty cheese-topped dishes we all know and love.

The Secret to Success: Consistency and Clean-Up

Let’s face it: running a kitchen is messy business. But Anthony’s quick to point out how XLT’s design makes his life a whole lot easier. With their competitor’s oven, cleaning was a challenge. Big trays meant awkward washing processes, and their location on the ovens meant digital gauges were taking heat —literally. Cue Friday night oven meltdowns. But with XLT? Not anymore.

The trays are smaller, easy to remove, and —get this— you can just pop them in the dishwasher. It’s a small change, but anyone who’s ever worked in a busy kitchen knows that convenience and time-saving tricks are worth their weight in gold (or pepperoni).

The Magnetic Magic of XLT

One of the unsung heroes of the XLT oven? Its magnetic door latches. If you’re scratching your head wondering why Anthony is so excited about magnets, let’s just say the alternative wasn’t pretty. With their old ovens, doors would wear out constantly. Anthony says they went through about 70 doors. With XLT, the magnet system keeps everything secure and running smoothly, saving time, frustration, and potentially dozens of doors.

A Match Made in Pizza Heaven

So, what’s the takeaway? In Anthony’s words: “I love it. It’s briliant.” And when you’re running a pizza empire, loving your equipment is kind of a big deal. From faster cook times to easier cleaning, XLT has helped Twisted Pizza streamline their operation without sacrificing quality. It’s a partnership that proves that sometimes, a little change can make a big difference —and maybe even save your Friday night.

Watch the Full Episode Here:

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Anthony from Twisted Pizza provides the history of the decades old Twisted Pizza.

Twisted Change: How a Family Tradition Became an Unconventional Pizza Empire

In the third episode of the XLT Lounge – “Make the Switch” series, we dive into the delicious world of Rhode Island pizza, with a twist—literally. Anthony, of Twisted Pizza, shares his family’s journey from traditional pies to full-on dining experiences, complete with wings, burgers, and, yes, martinis with your pepperoni.

From Pizza to… Pizza with a Twist?

Twisted Pizza wasn’t born overnight. It all started with Anthony’s in-laws, more than 50 years ago, with the original Filippou’s Pizza, a simple place serving up grinders, pizzas, and salads. Fast forward a few decades, and the family added a twist —quite literally— when Steve Filippou, Anthony’s brother-in-law, decided to put his own spin on things by opening Steve Filippou’s Twisted Pizza. Soon after, Anthony and his wife, Effie, joined the fray, expanding the concept into a family franchise.

While keeping the old Filippou’s recipes alive (because, let’s face it, some things just don’t need changing), they put their signature twist on the menu. They didn’t stop at just tweaking the pizza toppings. Think burgers, fajitas, and wings galore. And for those looking to enjoy more than a cold beer with their slice, they offer a full dining experience, complete with a liquor license in all their locations. Yes, you heard that right—pizza and martinis. What’s not to love?

A Tale of Change: From Construction to Conveyor Ovens

Anthony’s story of getting into the pizza business is as serendipitous as it is funny. He started out in construction and had no idea he’d end up flipping pies for a living. After meeting his wife, Effie, it wasn’t long before he found himself pulled into the kitchen, thanks to a Friday night emergency at Filippou’s. A few shifts later, he was hooked.

In a classic move that we can all appreciate, Anthony took things into his own hands and signed the lease for a new restaurant without any hesitation. In true family business fashion, he called his brother, declared they were starting a restaurant, and began a crash course in pizza-making. No pressure, right?

But the real twist came when they switched from double-deck stone ovens (a traditional choice) to conveyor ovens. Yes, it was a major shift, but when the pizza orders are piling up, and you’re trying to keep pace with the demand, sometimes you have to change how you bake your dough. As Anthony tells it, the move to conveyor ovens wasn’t just about efficiency; it was about evolving with the times without sacrificing the heart of what makes Twisted Pizza special.

What’s Next? The Future of Twisted Pizza

As this episode of XLT Lounge highlights, Twisted Pizza is always adapting while staying true to its roots. What started as a family business is now a growing franchise, and if we’ve learned anything from Anthony’s journey, it’s that embracing change —even the twisted kind— can lead to some pretty delicious results.

Check out the video below for more of Anthony’s story and an inside look at Twisted Pizza’s journey!

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Eric from Pizza 151 of Leroy, NY talks about the importance of oven design and how XLT conveyor impingement ovens takes it to the next level.

Make the Switch – Insights from XLT Lounge Episode 2

In the second episode of the Make The Switch XLT Lounge series, titled “Why XLT – Pizza 151,” the video delves into the advantages of using XLT ovens in pizza operations. The discussion highlights practical insights and real-world applications that underscore the effectiveness and user-friendly characteristics of XLT ovens. Viewers are introduced to the seamless integration of these ovens in fast-paced restaurant environments, paired with details on design features that enhance convenience and performance.

The Importance of Design in Pizza Ovens

One of the critical topics addressed in the video is the design elements of XLT ovens that distinguish them from competitors. The heat retention and efficiency of these ovens contribute significantly to achieving the perfect pizza crust. As highlighted during the discussion, a particular focus is on how the arrangement of the wheels under the oven allows for easier maneuvering, preventing tripping hazards that are common with older competitor models. This thoughtful design contributes not only to the safety of staff but also fosters a more efficient workflow in busy kitchen settings.

User-Friendly Features and Operational Efficiency

Another key point covered is the user-friendly nature of XLT ovens, which are engineered to simplify the cooking process. For example, the ability to clean easily and the incorporation of practical elements like magnetic sandwich door catches reflect the brand’s focus on operator convenience. These features significantly reduce the time spent on maintenance and setup, allowing staff to focus on food preparation and service rather than worrying about complicated equipment.

Superior Cooking Performance

The video also emphasizes the superior cooking performance of XLT ovens compared to cheaper alternatives. The Eric and Kurt discuss how lower-priced ovens, often referred to as “cheap knockoffs,” do not deliver the same quality of cooking or longevity that XLT has delivered for decades.

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Eric from Pizza 151 of Leroy, NY talks about deck ovens versus XLT conveyor impingement ovens.

Make the Switch – Insights from XLT Lounge Episode 1

In the first episode of the Make The Switch XLT Lounge series, an engaging discussion unfolds between two pizza enthusiasts, Eric of Pizza 151 and Kurt of XLT Ovens, centered around the age-old debate: deck ovens versus conveyor ovens (specifically XLT).  The lively exchange highlights personal experiences, cooking techniques, and the evolution of pizza cooking technology.  This post summarizes key insights from the video, helping readers understand the significant advantages of conveyor ovens in modern pizza-making.

The Case Against Deck Ovens

Deck ovens have long been the traditional choice for many pizzerias, cherished for their ability to produce high-quality pizzas. However, the conversation in the video reveals a growing disillusionment with their practicality. As Eric asserts, “I would never ever switch to a deck oven,” emphasizing the limitations these ovens impose on efficiency and scaling production . Operators are often tied to a slower pace, which makes it challenging to accommodate the increasing demands of today’s pizza lovers.

Moreover, there’s a recognized difficulty in training new staff to operate deck ovens effectively.  The intricacies involved in manually rotating and controlling pizzas in a deck oven draw attention to an outdated, labor-intensive method that does not align with the fast-paced nature of modern kitchens .

Efficiency and Space Innovation with XLT

Switching to XLT conveyor ovens promises significant efficiency boosts, transforming the kitchen workflow. One notable observation from the video is that a pizzeria that previously operated four deck ovens could streamline operations by switching to two XLTs with just one person managing them . This radical change not only enhances productivity but also frees up valuable kitchen space, making it easier to manage busy hours without overwhelming staff.

The XLT ovens allow operators to put pizzas in, set the timing, and receive a perfectly cooked product without constant monitoring. This simplicity makes it an attractive choice for any commercial kitchen.

Learn how you can Make The Switch to XLT here.

Check out more of the story on YouTube here.

Here is the transcript:

I would never ever switch to a to a deck oven
People are they’re like die hard on their um like we have to use a deck of yeah yeah that’s something that we’ve really noticed the last few days is yeah
People just really they’re like it’s like a religious thing with that I don’t know what it is I think honestly I think the I think a lot of the old mom and pop shops they just like the feel
I think people are afraid of the investment on them but it is what it is yeah you know and like you say you you’ll get it back yeah and I don’t think that they necessarily are thinking about getting busier
I think they just they’re they’re dealing with the business that comes in these are the other that work but the guys that are hungry that want more business
right you can’t you can’t grow your business like like that with that I’ve just I’ve noticed you just can’t do it yeah we had a customer that had four decks and he took all four out
and he had two tenders running the the four ovens and now he has a sing a double stack of XLTs and one guy running the ovens
this generation that’s coming up like right you know it’s got to be easy and and these are easy you literally just take them out as far as deck to conveyor
I would I would never ever switch to a to a deck oven and and conveyor I would I don’t think I would ever switch from from one of these yeah
If I had four deck ovens here versus two conveyors there’s no way that I can do the volume that I do now with deck ovens there’s no shot yeah
and also one of the big things is trying to train a new person to run a deck oven versus one of these you just you put it on your wait for it to come out yeah
versus with the deck ofen you know they’re spinning it they’re moving it around they’re doing this and that yep I’ve seen the other ones at the pizza shows
and uh what’s the one my my buddy just got them I tried to sell them on XLTs and he went with XXX the okay I think they’re out of Pennsylvania yeah yeah and
he only got those because they were the price was cheap so the price point was cheaper on those and uh and he was like they cook like the XLTs
I’m like they don’t like if you’re using a cheap knockoff it’s not it’s not going to be the same or the longevity of the oven so something’s off you paid half the amount per oven yeah something’s going to be wrong
I told same I told you I said I’ve never had a problem with that XLT ovens yeah
I’m going to try a piece of pepperoni to be honest pepperoni so uh unique to this area is a sweet sauce it’s like a sweeter pizza sauce or I’ve got traditional
I’ll give you one of each each try them I got a buffalo if you want to try that that’s what I look for in the pizza yeah that a lot of that
yeah a lot of those middle slices of the middle cook you’ll see like that kind of gummy and sometimes it happens here too it depends on the temperature of the dough and stuff like that
but that is what we look for and that’s what these do that sweet is amazing you have to try that sweet I love it like to be honest I think now I’m going to have a hard time eating really other Pizza I mean that sauce is really amazing