Lee, what's going on, man? Hey Bruce, how are you, bud? This is great, great to see you. So I was... we have a booth over

there, doing some podcasting, and people are seeing this new oven from Vero and then, obviously, this machine right here. People

are super interested in... you're going to give us a little demo? I would love to. Yeah, yeah. So I... uh... it's a very

interesting machine. I like the way it's been performing all show. Uh, to be honest, how many pizzas did you make in

this thing yesterday? Hundreds! Over 60, you know? And this machine itself can stretch, I mean, upwards of... I forget the

number... 200 pizzas an hour. Crazy! Uh, yeah. It takes 15 seconds plus. As pizza guys, as

we get older, that's like... we get less and less productive making pizza, right? For sure. Well, the industry seems to be

going that way, as far as, you know, uh, the hand-stretched dough and the things that you and I kind of...

The system... or the industry is changing a little bit, making it a little easier. Then this... this will open up a

dough ball with a raised crust, nice and even throughout. Uh, the more your dough is tempered out of the walk-in

and that room temperature, I feel like the better it is stretching it. Uh, as well. But those little balls we got in, you

know, uh, it's been out for a few hours, so we'll see how it stretches. But yeah, nice

raised crust. It didn't compromise the integrity of the dough. Okay, it still had the air pockets, those good bubbles in

the center, were still there. It wasn't all pressed out. And even on the outer corners, it... it had air in it; it

wasn't like that tight, you know, a... a tight... Every pizza that you made in this yesterday was with this, correct? Yeah, so

You saw all the pizza I ate yesterday that came out on the other side; the cheese ones were made this way through.

This specifically, I would have never known if you didn't tell me.  Use this and...actually, that stone...

conveyor...uh, that that was my chore yesterday. So, put them in there; it takes a couple seconds, 15 seconds, and we could...

show exactly how this lights up here. That I literally just took out of the tray. I just lightly, uh, covered it in semolina...

double 00 semolina or flour; you can use whatever your method of madness is. And now I'm just going to...just going...

to put it right in here. Now, when I pull this completely out, you'll notice that ring light lights up, and that's...

where I want to get my dough, in the center of that, right on that line. Okay? If you put a square...

dough in, square dough is going to come out...going to magically make it round. So the idea is to put a round dough ball...

in like that, in the center, right on that line basically. And then when we close it, it's 15 seconds. I'm going to...

watch these lights; when they're all blinking, the dough ball is done. I'll just open up the chamber...it was a lot of fun...

yesterday watching, you know, showgoers uh, coming by and watching as I opened it. I felt like...

I was right now. And I got a raised crust; yep, right, not compromised. Uh, yeah, and that's...

take it off. Then I'll just come to the...a what size is that? So this is 450g; it's going to make a 16-inch dough.

So I'm going to stretch out 16 inches, and what I'm going to do is I'm going to try...

and do it as quick as I can here, and I'm going to do all four, and we're going to...

Bake all four at the same time. Okay, okay, so I'm going to... I'm going to be

moving... I'm going to be moving like I'm 23 here for a hot minute instead of 53.

Thanks, Bubba. Appreciate you. It's... it's the pizza

industry. It keeps me, you know... You love doing it though, don't you?

people ask me about these shows and it's like, I get to make pizza all day. And uh, yes, I mean that's what I grew up doing.

And nobody's complaining about the pizza here either. Enjoy it! So, oh, there you go. Boom! Got the bubble

on the side there. Yeah, so like I was saying about the outer crust, it really doesn't compromise the integrity.

Yes. I got a little, you know, part of that with... with the dough a little colder right there. It didn't even pop that

correct. You'll notice that like this dough, about an hour later after it's really at room temperature,

I mean yesterday, and they were puffing off beautifully in the oven. Get that oven spring, probably a tiny bit more with the

impingement air. We can put a little bit more sauce on this pie and it'll stay nice and juicy. It won't be soupy. Here we

are. Let me get this other dough bowl here. Oh, I got it. The middle of this... I will... What's the name of this

oven? Thanks, guys. I haven't given you context, so it's that new... Here we go. Now, like I said, when the

dough is a little colder, I'm going to pinch on the outer corner, like that.

Loud. We are... Then you notice all those good bubbles in the middle like that. Like I said, didn't pop any of those bubbles.

Good versus bad. Uh, now I'm just going to cheese these up while they're on the conveyor belt.

See, even when they're all the way up this way, I could still cheese them up. Thank you, Sarah. There we are.

What size is it? Uh, it's going to be a 16-inch, 450-degree ball. It's a little wet, so I just add a little semolina. Typically, you don't have to at all; you pre-oil it right on the conveyor.

Yes, sir. I'm actually building right here; going to build two at a time. I have no idea if that looks right.

[Music] Naturally, I pick things up quickly, so here we are. I'm sorry. Uh, once it's in there, it's two minutes and 45 seconds.

So this little added extension allows for a make-line during the process, like that. Uh, you know, if you wanted to get creative and have toppings even on one side where you can grab from, or even employees on either side...

Just simply dressing them like that. I'm just making four basic cheese pies before we get funky here. Yeah, get fun!

Thank you absolutely, guys. Thank you for taking the time. Come on, they're from Universal, and obviously, like, yeah, if I have somebody else feeding that, we're just going, and then this can just go non-stop.

That's the cool thing about a conveyor oven; in that process, you don't have to stop. You necessarily...

The dough... a couple of like vegetables, too. Yeah, on these. Let's do it. We're going to add some color to this pie here; put a little green on there.

[Music] [Music] This takes two minutes to go through here.

Two minutes, 45 seconds. Wow! So this is like a production line, but with good...

Pizza. This is the best thing about these ovens, too. Is what you just have somebody else down that end worry about.

It exactly. It's, you know, it's the service staff on the other side. Yeah, or on the other side, you can have a

window with, uh, you know, holding boxes where you just set them in and you have delivery systems going out from the

other side. This is great for people who already use conveyor ovens but like want an upgrade to their pizza, because

conveyor ovens have a bad reputation of making not great pizza, but this one is great. Yes, not that it's not

great pizza, but it's like not as good as if it cooks right on the, on the, yeah.

Something about that impingement air that tends to dry it out a little bit, because there's no moisture in it.

Just goes right through the screen. Pizza, though, loves to be cooked directly on the stone, too. So, uh, so let me ask you

this. So this one, like I notice it's it kind of like makes it smaller, but then this stretches it back out. It's going to

get it back to normal. Yeah, that's crazy. Which yesterday was, as you can imagine, I hadn't really used it, so it was like

we're at the stage and like, calm down, it's going to come back. You were like, oh no, what happened to my pizza? Yes, even

that part where it was coming and I was like, are the toppings going to come off? Uh, it they don't really. That's amazing.

Even with this, it's like the pepperoni fell over because I had it stacked up kind of. You can see the bottom kind of. Let me

get a, uh, a peel. You can see the bottom. I mean, stone bake. Oh yeah, stone bake. You know, people

yesterday were even commenting, because it came out of that oven, it's like I've never seen undercarriage like that for

for a conveyor oven, of course, so we can go up to 850, no problem. You can actually do Neapolitan, you know.

90-second pizza, really. Yeah, you want to get a shot again underneath here? Oh yeah, perfect. Let's see.

Here, look at that! I mean, consistent, all of that. Let me get a shot of that side. That's phenomenal. Look at that!

Pizza came out of there, but I trust you, man.  Let's do this. Let's figure

out the next... uh, once it came through the belt, it's 2 minutes and 45 seconds. We started a

little bit longer just to show the extender, right? So from the blue, it's... it's about five, but that allows you to

do the building, you know what I mean? Like this part. So the basic oven you can use is right here, so like from here

through it's 2 minutes.  The temperature... the owner added... you do have to recharge like that a lot

of time. The other ones coming through, you just keep feeding, keep warm, so the... I... I made all four on here.

I'm telling you, this is going to be a lot of people going to be needing this. I stretched all of them, too. Everything myself, so

it's pretty cool. Look at that! All right, guys, that's amazing! Look at that! Good shot, Lee. You

approve... you approve, Lee, right? I do approve. There you go. Lee approved! We got the best pepperoni in that

too. It's a nice... like I said, for a conveyor oven, it's... it's a game changer.

You know, in that essence, that... that... that you do get a stone-baked... We've got to get the next location without the labor, without

having to load it into the oven like that, too. I mean, I made it right on... right on the

oven 10 minutes, you made four pizzas with way less work. Yeah, I mean, yeah, like we just sat here chatting

the whole time, chatting at the same time. Exactly. So we'll see here. We got, before you see this beautiful undercarriage before

this, you'd have to be like, all right, turn around, take it out, pull it out, check it, spin it, put it, rotate it. You didn't

see rot, anything. You check the bottom, uh, you know, hot spots. Although, like a lot of the ovens nowadays are a little more

consistent, but growing up we had that, that hot spot in the back that you knew you put something there, you needed a

screen underneath it sooner than later. So yeah, we we definitely like this product. You can hear the crackling, too.

Nice job! These look great! There it is! Finished products! That's what's going on, guys! Got to check this out!

FYI, I'm just going to put it here, chef.

The Future of The Pizza Business

The Future of The Pizza Business