deLorenzo's Italian Restaurant
DeLorenzo's also serves block-oven pizza, available in traditional margherita style in addition to all your favorites, like eggplant, meatball, broccoli rabe, sausage, artichoke, mushroom and more. A assortment of salads and homemade soups are also
The Patio Oven has a 60,000 BTU burner generating a circular convectional heating system that cooks about everything you would in your kitchen oven, just in less time. Steaks, Pork Tenderloins, Pastas, Breads, and Cobblers. The list is endless. Frozen Pizza in a couple of minutes with brick oven flavor that's unmistakable. Rotating tray allows evenly cooked foods and with a stone on top radiating heat down, cooks foods thoroughly. Features Rotating slate cooking surface for accurate and reliable brick oven style results. Commercial grade swivel casters for greater portability 60K BTU burner for quick and even heat. Push button igniter, proprietary convection design for consistent heat distribution. Steel handles for easy portability. Battery powered rotisserie motor so you can take it with you. Offers a push button igniter and durable steel handles. Battery powered rotisserie motor to rotate the pizza stone for accurate and reliable brick oven results. Cook a pizza in 3 minutes. Specification Grate Material - Ceramic Stone Grill Assembly - Full Assembly Required Grill Color Family - Black Grill Features - Heat Thermometer, Rotisserie, Storage Rack, Wheels Grill Grate Material - Stone Grill Material - Painted Steel Grill/Smoker Fuel Type - Propane Ignition Type - Electrical Number of Burners - 1 Outdoor Living Product Type - Outdoor Pizza Ovens. Dimension - 47 x 19 x 54 in. Item weight - 110 lbs.
(Meat Processing Products)Price: $778.02
Manufacturer #: 11387 A great conveyor oven that'll fit on your counter top. FMA Omcan's Conveyor Oven was built to deliver constant heat with its infrared heaters. Light weight at only 53 pounds and relatively compact for its capacity, it will crank out about a dozen 14" pizzas per hour, or about one every 5 minutes. It comes with variable speed control and top and bottom heat controls that are both adjustable. Its body is made of attractive stainless steel for long lasting and dependable service. Its a perfect option for pizza, bagels and all breads. Well suited for cafes, diners and all commercial kitchens, it's sure to give your business a capacity boost and increase your efficiency. Specifications: Model: TS 7000 Amps: 15 Amps Watts: 3600 W Opening Height: 3.25" Capacity: 12-14" pizzas per hour Electrical: 240V /60 Hz Maximum Temperature: 250° - 260°C / 482° - 500°F Weight: 53 lbs. Shipping Weight: 61 lbs. Dimensions (LWH): 41" x 18.5" x 15.5" Shipping Dimensions: 36.5" x 26" x 19"
Retreat a comment The garden is positively bursting with vibrant late summer produce. This week the students have been cooking with kale, silverbeet, warrigal greens, parsley, rosemary, dill, coin, cabbages, carrots, potatoes and corn, as well as making hamentashen to celebrate Purim. We also had a lovely donation of fresh vegetables from a Bat-Mitzvah and the kids only enjoyed the heirloom carrots in their purple, orange and yellow hues. The classes that fell on Ta’anit Ester missed out on cooking but had a very spellbinding lesson discussing Real Food. Some of the elements that were thought about and talked about included defining what real food is, where it comes from, how it is marketed, what is in it (and what is not in it) and how long valid food stays fresh. Each table group then looked at a variety of foods – including produce from the garden, supermarket produce and things from the salubriousness food aisle that were marketed to children. Based on our discussion and understanding where the ingredients on a product are and how the list is constructed, the kids then discussed and debated what was true food and what was actually healthy. They very quickly learnt that the back of the packet tells you a lot more about the particular food than the front. entashen) Ingredients 3 cups distinct flour. 2 teaspoons baking powder. 1 (heaped) cup of sugar. 1 teaspoon orange zest. 3 tablespoons of orange spirit. 2 eggs (plus 1 extra egg, lightly beaten for brushing the hamentashen before baking). 2 tablespoons of poppy seeds. Method Preheat oven to 180C. Underline baking trays with baking paper. Combine all the ingredients in a food processor and mix to form a ball. (If it looks too wet, add flour, if it looks too dry, add a little more orange vigour). Roll out the dough between two sheets of baking paper to 5mm. Use a glass or a cup to cut out circles. Place a half a teaspoon of jam in the centre of each circle of dough, then pinch each corner to model a triangle around the filling. Brush the hamentashen with eggwash and place on the lined baking trays. Bake for 12-15 minutes until a dismount attack golden brown and allow to cool on wire racks. Greek Rice with Warrigal Greens & Sliverbeet Ingredients a large bowl of warrigal greens. 4 silverbeet leaves, leaves and stems separated and then both finely sliced. 4 tablespoons of olive oil. 1 onion, finely chopped. a disciplinary problem of dill, finely chopped. a handful of parsley, finely chopped. 2 cups basmati rice. 3 cups of chicken forerunner (3 cups of water + 1 chicken stock cube). 1 heaped tablespoon of tomato paste. Method Bring a ginormous pot of water to the boil. Place the warrigal greens in the water and blanch for 3 minutes. Drain and squeeze out as much water as you can (the water is bitter so really try to barely succeed it out). Heat oil in a heavy based pot. Add onions and cook until glassy (translucent). Add the warrigal greens, the silverbeet, and tomato paste and cook for 2 minutes. Add the rice and tomatoes and have stirring for 1 minute until the rice is coated. Add the stock and bring to the boil. Cover the pot with a lid and cook for 20 minutes, stirring every 5 minutes. Extort over the lemon juice and garnish with crumbled feta. Kale Chips with Tamari & Sesame Ingredients a big bunch of kale, stems removed, leaves cut into piece sized pieces (make sure the leaves are well washed and completely dried ). 1½ tablespoons of tamari. 2 tablespoons of sesame seeds. Method Preheat oven to 150C. Face baking trays with baking paper. Place the ( dry ) kale leaves, tamari, sesame and olive oil in a large bowl and toss until good-naturedly coated. Place the kale leaves in a single layer (this is very important. – because if the leaves overlap they will steam and become soggy a substitute alternatively of roast and become crispy) on the baking trays. Bake for 10-15 minutes or until crispy (but not burnt – only the very outer edges should have coloured). Rainbow Showdown Salad Ingredients ¼ of a purple cabbage, grated.
Barbecue or Oven Baked Pizza Bread (oregano, french bread, chives, parmesan cheese, ground beef, mozzarella cheese, black pepper, salt, olives, tomato paste, sugar)
Uncommon Crust Pizza Dough (ABM) (cornmeal, flour, salt, sugar, water, yeast)
Pizza On The Grill I (olives, flour, garlic, garlic, kosher salt, mozzarella cheese, olive oil, olive oil, roasted red peppers, tomato sauce, tomato, water, sugar)
Chunk-Oven Pizza (Brooklyn Style) (black pepper, bread flour, oregano, olive oil, basil, mozzarella cheese, tomato, salt, water, water, yeast)
Countertop Pizza Oven, Electric Pizza Oven, Commercial ...
Countertop Pizza Oven, Electric Pizza Oven, Commercial Pizza Oven, Electric Pizza Ovens, Pizza Restaurant Mat, Countertop Pizza Ovens, Pizza Equipment
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