Does the exterior of the oven become hot?
Not really! Amazingly, reaching temps in excess of 1500F on the inside of the oven do not translate outside the machine! The exterior surfaces only stay warm to the [...]
How long does the oven need to heat up?
45-60 minutes is all you need from a cold start. Due to the nature of our process there is no need to keep the oven running all the time [...]
Will I need specific training with the oven?
Yes and no, we require an onsite use and maintenance seminar, this is normally a 1-2 day affair and the visiting chef-tech will walk you through all your daily, [...]
Do I need a Pizzaiola (pizza chef) to operate the oven?
Great question...No, we don’t feel as if you do. The oven is very user friendly. The Remco stay Hot Deck is unique in that there is no need to [...]
Can I cook directly on the stone?
Absolutely, you can bake all dough products directly on the deck and we encourage this method. Proteins and other foods must be cooked in some type of vessel to [...]
What else can I cook besides pizza?
You can cook virtually anything in the Daytona ovens. You can broil, sear, poach, bake & more! Steak, chops, fish, chicken, veggies, bake breads, rolls, sausage, meatballs, au gratin, [...]
Do I need a permit for installation?
Local codes shall dictate this. Our ovens are a moveable piece of equipment on casters and are not built into the building so, they should not require a permit. [...]
How long does installation take?
In a single story building, installation may take 2-4 hours based on complexity. Most clients are up and running on delivery day!
Are your ovens imported?
No. Our equipment is designed, sourced & built in Fort Lauderdale, FL by hand. We do not import any equipment from other countries.
Are financing options available?
Yes indeed, we work with a few major funding firms that will assist in financing your new equipment with very competitive terms. Please contact us for more info!