Skip to main content
Category

XLT Customer Spotlight

Jan 14

How Lyman High School Keeps Cool and Serves 700 Students in 15 Minutes with XLT Ovens

By XLT Customer Spotlight, XLT Hood

For Lyman High, the addition of XLT conveyor ovens and an XLT hood has revolutionized their kitchen operations.

At Lyman High School in Longwood, Florida, feeding 1,400 hungry students every day is no small task. But thanks to the innovative technology of XLT 3255 ovens and the XLT Hood, lunchtime is now efficient, stress-free, and even enjoyable. Partnering with Red Apple Dining, the high school serves hot, fresh pizzas and nutritious meals in record time, all while keeping the kitchen as cool as a cucumber.

High Efficiency Meets High Volume

With over 75 years of experience, Red Apple Dining is committed to delivering high-quality, USDA-compliant meals to Seminole County students. At Lyman High, this means serving 700 students in just 15 minutes—twice a day! Such a feat might sound impossible, but the XLT 3255 conveyor ovens make it look easy.

Here’s how they do it:

  • Rapid Bake Times: The XLT conveyor pizza oven ensures that every pizza is perfectly baked in minutes, allowing the team to meet the fast-paced demands of high school lunch periods.
  • Consistent Results: The conveyorized impingement oven technology delivers even heat, ensuring every slice of pizza meets the same high-quality standard, no matter how busy the kitchen gets.
  • Cool and Comfortable Kitchens: With the addition of the XLT Hood and its capture and contain ventilation system, Lyman High’s kitchen stays cool under pressure. Gone are the days of kitchens turning into saunas during peak hours.

Nutritious and Delicious: A Winning Combination

Beyond speed and efficiency, Red Apple Dining ensures every meal is as nutritious as it is delicious. Their menu features:

  • More whole grains
  • Reduced sodium and sugar
  • Healthier milk options

This commitment to nutrition helps meet USDA standards while making healthy eating appealing to even the pickiest teenagers.

Transform Your School’s Kitchen with XLT

For Lyman High, the addition of XLT conveyor ovens and hoods has revolutionized their kitchen operations. The team no longer worries about long prep times, overheating, or inconsistent results. Instead, they can focus on what truly matters: serving meals that bring smiles to students’ faces.

If you’re ready to make lunchtime at your school stress-free and efficient, it’s time to bring XLT ovens and ventilation systems into your kitchen. From perfectly baked pizzas to a cooler, more comfortable workspace, XLT offers the solutions you need to succeed.

Contact XLT Today

Want to learn more about how the XLT 3255 conveyor impingement ovens and capture and contain ventilation systems that can transform your school’s kitchen?  Call us today to get started learning more about how the XLT 3255 conveyor pizza oven can bring efficiency, consistency, and happiness to your kitchen.  Contact: sales@xltovens.com or (316) 943-2751

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.

Dec 24

How XLT Ovens Transformed Pizza Day at Lawton Elementary School

By XLT Customer Spotlight

The success of Pizza Day at Lawton Elementary is a testament to the importance of innovative kitchen technology.

For Lawton Elementary School in Seminole County, Florida, pizza day has gone from a kitchen nightmare to a breeze of efficiency and fun, thanks to the incredible power of the XLT 3240 conveyor oven.  Partnering with Red Apple Dining, the school is now serving perfectly baked pizzas in record time—making both students and staff happier than ever.

From Stressful to Stress-Free Pizza Days

Before introducing the XLT conveyor pizza oven, baking pizzas at Lawton Elementary was a painstaking process.  Kitchen staff had to hover over traditional ovens, constantly rotating pizzas to ensure even cooking and safe temperatures.  This time-intensive process took up to 9 minutes per pizza and added unnecessary stress to already busy days.

But those days are long gone.  With the XLT 3240 conveyorized impingement oven, pizza baking has become as simple as placing the pie on one side and retrieving it fully cooked on the other.  In just 2 minutes and 40 seconds, the oven delivers a perfectly baked pizza—every single time.

The Benefits of XLT for School Kitchens

The XLT 3240 isn’t just fast—it’s also incredibly efficient and consistent. Here’s why it’s the perfect solution for schools, like Lawton Elementary:

  • Ease of Use: Unlike traditional ovens that require skilled attention, the XLT 3240 requires no special training.  Kitchen staff can easily operate the oven, reducing stress and saving time.
  • Consistent Results: Thanks to its conveyorized impingement oven technology, the XLT 3240 ensures every pizza is baked evenly, whether it’s a classic pie or a whole wheat option.
  • Time Savings: With a bake time of just under 3 minutes, schools can serve more students in less time—perfect for managing high-volume lunch periods.
  • Happier, Healthier Students: By ensuring pizzas are consistently delicious and properly cooked, the XLT 3240 helps schools, like Lawton Elementary, maintain high lunch participation rates.  Seminole County boasts an impressive 65% lunch retention rate, well above the national average of 38%.

A Kitchen That Works for You

The success of Pizza Day at Lawton Elementary is a testament to the importance of innovative kitchen technology.  With the addition of the XLT 3240, the school’s kitchen has become more efficient and enjoyable for staff while continuing to provide nutritious and tasty meals for students.

Red Apple Dining, the partner behind this transformation, is passionate about sourcing fresh, local ingredients and serving meals that are both healthy and delicious.  The partnership with XLT has only strengthened their ability to meet these goals, ensuring every meal is a win-win for students and staff alike.

Join the XLT Family Today

Are you ready to revolutionize your school kitchen?  With XLT conveyor ovens, stress-free Pizza Days are just the beginning.  If you’re ready to transform your school kitchen, contact XLT today – sales@xltovens.com or (316) 943-2751 – to learn how the XLT 3240 conveyor pizza oven can bring efficiency, consistency, and happiness to your kitchen.

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.

Dec 20

Case Study: How XLT Ovens Transformed Efficiency at Pizza 151

By Make The Switch, XLT Customer Spotlight

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.

Watch an Excerpt 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.

Dec 12

Imo’s Pizza: A St. Louis Tradition and a Slice of Innovation

By XLT Customer Spotlight

Imo’s Pizza – A tradition for over 60 years.  Photo: © Imo’s Pizza

In 1964, Ed and Margie Imo opened a small pizza parlor in the Hill neighborhood of St. Louis, Missouri, with little more than a used oven, a repurposed cash register, and a dream. Nearly 60 years later, Imo’s Pizza has grown into a regional icon, known for its signature square-cut pies and innovative use of Provel® cheese. With nearly 100 franchise locations and a presence in retail stores across the Midwest, Imo’s has become a culinary cornerstone in St. Louis—and beyond.

A Cheese Revolution: The Birth of St. Louis-Style Pizza

When Ed and Margie opened their first pizzeria, they enlisted a neighborhood chef who introduced an unconventional twist to their pizzas: Provel® cheese. Unlike traditional mozzarella, Provel® is a blend of cheddar, Swiss, and provolone, offering a creamy, tangy flavor and a smooth, melt-in-your-mouth texture. This unique ingredient quickly became a defining characteristic of Imo’s Pizza and an essential component of St. Louis-style pizza.

The popularity of Provel® created challenges as demand grew. Initially sourced from a single distributor who delivered cheese from the trunk of his car, Ed and Margie eventually acquired the rights to distribute Provel® themselves, ensuring a steady supply for their expanding empire.

The Square Beyond Compare®

Imo’s isn’t just about cheese; it’s about creating a pizza experience that feels like home. Their square-cut pies are perfect for sharing, embodying a philosophy of family and community. Over the years, their menu has expanded to include pasta, appetizers, sandwiches, and desserts, but the heart of Imo’s remains the same—delicious, comforting pizza served with a smile.

A Legacy of Innovation

Ed and Margie didn’t just innovate with ingredients; they also changed the way pizza was delivered. Frustrated by the inconvenience of late-night pizza pickups, they pioneered pizza delivery in St. Louis, setting a standard that would revolutionize the industry.

Imo’s growth continued steadily, with the first franchise opening in 1985. Today, they operate out of a 72,000-square-foot facility in downtown St. Louis, packaging their iconic pizzas for nationwide shipping. From Toasted Ravioli to Provel® Bites, Imo’s has expanded its reach without compromising the quality and tradition that made it famous.

A Growing Tradition

With plans to expand their franchise footprint across the Midwest, Imo’s Pizza is poised for even greater success. Yet, at its core, the brand remains true to its roots—a family-owned business built on innovation, quality, and community. Whether you’re a St. Louis local or a pizza lover from afar, Imo’s offers a slice of history and flavor that’s truly The Square Beyond Compare®.

The above content derived from: https://www.imospizza.com/our-history/

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.

Dec 06

Bordenaro’s Pizza Gains Efficiency and Freedom with XLT Conveyor Ovens

By Make The Switch, XLT Customer Spotlight

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.

Dec 05

Bordenaro’s Pizza Modernizes with XLT Conveyor Ovens

By Make The Switch, XLT Customer Spotlight

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.

Dec 04

Why Bordenaro’s Pizza Made the Switch to XLT Conveyor Ovens

By Make The Switch, XLT Customer Spotlight

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.

Dec 03

From Tradition to Innovation: Bordenaro’s Pizza Moves to XLT Conveyor Ovens

By Make The Switch, XLT Customer Spotlight

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.

Nov 28

Prohibition Pizza: A Love Story Baked Into Every Slice

By XLT Customer Spotlight

The Prohibition Pizza team, aka the Potter family.

For Kelly Porter, owner of Prohibition Pizza, the journey to creating a community-loved pizzeria is as unique as the pizzas themselves. Surprisingly, Kelly wasn’t always a fan of pizza—her passion for it came from her husband, whose love language was pizza.  What started as a personal experiment has turned into a thriving business, offering handcrafted pies that stand out for their quality and creativity.

A Passion Born from 300 Recipes

Kelly’s husband embarked on a mission to make her fall in love with pizza. His dedication saw the family sampling pizzas from across the city, state, and even different parts of the country. Still, nothing resonated with Kelly—until he started crafting pizzas at home during the pandemic. After over 300+ iterations, he created a recipe that won her over. Now, Kelly eats that pizza daily and shares that passion with her community through Prohibition Pizza.

Prohibition Pizza: Where Freshness Meets Creativity

Prohibition Pizza doesn’t just make pizza; they elevate it. Their menu features unique options like the “Old World” and “Sammy the Bull,” combining fresh ingredients with innovative recipes. The team’s dedication to quality is evident in every bite, and their commitment to serving the best pizza in town (and the state and the country) has quickly turned Prohibition Pizza into a must-visit destination.

Powered by Precision: The Role of XLT Ovens

Behind the scenes, Prohibition Pizza relies on XLT conveyor pizza ovens to keep up with demand while ensuring consistency.  The conveyorized impingement ovens provide even baking, making sure every pizza—from crust to toppings—comes out perfectly. This technology supports Prohibition Pizza’s mission to serve exceptional food, one slice at a time.

From a Family Passion to a Community Staple

Prohibition Pizza is more than just a restaurant—it’s a labor of love that brings people together. With a menu born out of dedication and a kitchen powered by reliable conveyor ovens, Prohibition Pizza embodies the perfect blend of tradition and innovation.  Stop by to experience the flavors that turned one person’s indifference to pizza into a passion shared with an entire community.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.

Nov 27

Prohibition Pizza: A Community-Focused Pizzeria Powered by XLT Ovens

By XLT Customer Spotlight

This is what a Prohibition Pizza looks like, made with fresh ingredients and hand shredded cheese, after being bake in an XLT oven.

Prohibition Pizza, located in the heart of High Springs, FL, is redefining what it means to be a community-centered pizzeria.  Owned and operated by Kelly Porter and her family, the pizzeria is built on a commitment to fresh, high-quality ingredients and a passion for clean eating.  Paired with the power and reliability of XLT conveyor ovens, Prohibition Pizza serves up delicious, handcrafted pizzas that are as healthy as they are flavorful.

From Scratch: A Commitment to Freshness

At Prohibition Pizza, every pizza starts with a family recipe and fresh ingredients.  The dough undergoes a four-day rise for maximum flavor, while the sauce is hand-milled using Stanislaus plump tomatoes. Kelly and her team hand-slice meats, shred cheese, and prepare vegetables fresh daily—nothing prepackaged, nothing frozen.

This attention to detail extends to their toppings and desserts. With over 750 pounds of flour and 16 pounds of fresh basil used weekly, it’s no wonder the tiny pizzeria serves up to 300 pizzas on a busy Friday or Saturday. The result is a menu that’s wholesome, clean, and completely free of additives, providing a healthier option for the local community.

Why Prohibition Pizza Chooses XLT Conveyor Pizza Ovens

To keep up with demand and deliver consistent quality, Prohibition Pizza relies on XLT conveyor pizza ovens. Here’s why Kelly Porter has made XLT a cornerstone of her kitchen:

  • Consistent Baking Quality: With XLT’s conveyorized impingement oven technology, every pizza is baked evenly, ensuring a perfect crust and toppings every time.
  • Efficiency for High Volume: During peak hours, Prohibition Pizza handles hundreds of orders. The speed and reliability of XLT Ovens help the team meet demand without compromising on quality.
  • A Partner for Growth: XLT’s reputation for durability and performance makes it the ideal choice for pizzerias looking to scale their operations. Kelly’s vision for Prohibition Pizza includes future growth, and XLT conveyor ovens are a key part of that plan.

A Pizzeria with Heart

Prohibition Pizza isn’t just a business—it’s a passion project rooted in community values.  Located just seven minutes from her home, Kelly Porter created a space where locals can enjoy fresh, healthy food made with premium ingredients.  With no sugar in the dough or sauce and a focus on clean eating, the pizzeria offers a refreshing alternative in an area where healthier options are hard to find.

As Kelly says, “It’s not about putting more money in my pocket—it’s about providing the right product for people.” From Corto Olive Oil to hand-shredded cheese, every detail reflects her commitment to quality and to her community.

Powered by XLT, Inspired by Community

Prohibition Pizza’s success is a testament to the power of passion, premium ingredients, and reliable technology. With XLT conveyor impingement ovens, Kelly Porter and her team can serve the community they love with pizzas that are as healthy as they are delicious.

If you’re near High Springs, Florida, stop by Prohibition Pizza to taste the difference for yourself—where quality meets care, and XLT Ovens is a part of what makes it all possible.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.

Close Menu