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XLT Customer Spotlight

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.

Nov 26

Prohibition Pizza: Crafting Flavor and Style with XLT Ovens

By XLT Customer Spotlight

Prohibition Pizza uses XLT’s customized color options to keep their oven within the aesthetic of the Prohibition-era themed restaurant.

Prohibition Pizza has quickly become a must-visit pizzeria, combining unique menu options and a Prohibition-era theme with state-of-the-art kitchen technology. At the heart of their kitchen are XLT conveyor ovens, which not only ensure consistent bake quality but also align with the restaurant’s aesthetic thanks to custom coloring. With plans to expand to a food truck in the future, Prohibition Pizza is doubling down on its trust in XLT Ovens to power its success.

Why Prohibition Pizza Chooses XLT Ovens

From the start, Prohibition Pizza has relied on XLT conveyor ovens to deliver perfectly baked pizzas to their growing customer base. Here’s what makes XLT Ovens the ideal choice for their kitchen:

  • Consistent Quality: The conveyorized impingement ovens provide even heat distribution, ensuring every pizza—whether it’s the “Old World” or the “Sammy the Bull“—comes out perfectly baked.
  • Reliable Maintenance Support: Prohibition Pizza appreciates the hands-on maintenance support provided by XLT’s technical support team. The unexpected service visit left a lasting impression, showcasing XLT’s commitment to customer satisfaction.
  • Customizable Aesthetic: Prohibition Pizza’s XLT equipment features a unique brown custom color, perfectly matching their Prohibition-era theme. This attention to detail ties the kitchen equipment into the overall decor, creating a cohesive and visually appealing space.
  • Scalability for Future Growth: As Prohibition Pizza plans to launch a food truck, they’re looking to add a smaller XLT conveyor pizza oven to maintain their high standards of quality while adapting to mobile service needs.

Elevating the Dining Experience with XLT Ovens

With its Prohibition-themed decor and thoughtfully named pizzas, Prohibition Pizza has created an environment that’s as memorable as its menu. The XLT conveyor ovens are a key part of their success, allowing the team to focus on delivering great-tasting pizza efficiently.

Whether you’re dining in or grabbing a slice from their future food truck, Prohibition Pizza’s commitment to quality and style shines through, thanks in part to the reliability and performance of their XLT conveyor ovens.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.

Nov 22

Slidders Pizza: Bringing Unique Flavor and Craftsmanship to Orlando with XLT Ovens

By XLT Customer Spotlight

Slidders Pizza was founded on the idea of building a pizza company unlike any other.

At XLT Ovens, we are proud to feature the incredible story of our customer, Slidders Pizza, a local pizzeria in Orlando, Florida, where tradition meets innovation, and every slice tells a story.

A Vision for Pizza Perfection

More than 20 years into his engineering career, Richard Gonzalez embarked on a new journey to create a pizzeria like no other. Moving from Massachusetts to Florida in 2004, he surveyed local pizza lovers to uncover what makes the perfect pizza. His findings revealed a fascinating divide: 33% valued the sauce most, 33% chose the crust, and 33% picked the cheese as the defining element. What all agreed on, however, was the lack of a pizza place that excelled in all three areas while remaining affordable.

Determined to meet this challenge, Gonzalez threw away the rule book. With the support of his family and a passion for culinary excellence, he aimed to craft the ultimate pizza experience.

Crafting the Perfect Slice

Slidders Pizza isn’t your average pizzeria. Every element is thoughtfully crafted:

  • The Cheese: Gonzalez developed a unique cheese blend, unlike anything commonly found in the pizza world, to provide a rich, balanced flavor.
  • The Sauce: Starting from scratch, Slidders’ pizza sauce includes a mix of 16 spices, creating a distinct flavor that has become a hallmark of their pizzas.
  • The Crust: Crisp on the outside, yet fluffy on the inside, the crust is perfected with careful dough preparation techniques, giving it a golden, satisfying texture.

A Legacy of Quality and Community

Now, more than a decade in operation, Slidders Pizza is thriving in Orlando’s vibrant food scene. Richard Gonzalez’s journey from engineer to pizzeria owner is a testament to what’s possible with passion, perseverance, and the right tools. At XLT Ovens, we’re thrilled to support Slidders Pizza’s mission to provide great pizza for everyone, treating each customer as a part of the family.

Watch the Full Episode Here:

Learn about more customers that choose XLT here.

Check out more of the story on YouTube here.

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