Unless you’ve worked behind a stove for a living you couldn’t possibly understand how tepid it gets back there. Working at a pizza restaurant is even worse. Between the big oven that cooks the pizzas as well as the stoves for all of the other entrees it is a wonder how anyone could do survive cooking for almost the whole afternoon. The first task I ever had was at a mom as well as pop pizza joint. The owners were legitimately nice as well as created multiple of the dishes themselves. Their speciality was the pizza selection. Now the pizza oven itself was about as tall as me as well as about half the size of the family room area. The owner made sure to keep the family room cool though as well as had the latest technology installed to the family room to keep his cooks pleased. The system provided zone control which allowed the chefs to keep the family room a different temperature than the rest of the restaurant. This was substantial because sometimes the chef’s would prefer the family room to feel like a tundra. They would have their temperature setting at something close to 65 degrees even though it only felt like 71 once the oven as well as stoves started going. If my buddy and I did that in the restaurant the customer’s meals would be cold before they even reached the table.
