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.