MJS301

That's interesting hearing about the Vollwrath offering...I did a brief check but I don't see it as available here (Australia) but particuly interesting is the 3600w it puts out. I'm assuming that would be from a 240v outlet ? You may be aware that the CFC we get here outputs 2400w compared to the 110v version which has 1800w available. So you for you in the US that's a big difference...3600w v 1800w. Even here that's significant from the 2400w to 3600w. So, even though I can't purchase one, what do you like better about the Vollrath, you explained about the 0-100% which I agree with you on, the CFC can have a tendancy to cycle when on the upper end of intensity has been selected. Maybe you could tell us about the fan noise & controls, ease of cleaning etc vs the CFC. You indicate you do most of your cooking on the CFC ? Is the Vollwrath coil a similar size to the Breville & I notice it doesn't feature a centrol temp probe through the glass ? Is the additional probe similar to use as with the CFC...choose oil or whatever etc etc...just really curious to find out what it's all about.

Is there a reason you’re using almond bread ? From your description it sounds like it’s not suitable for what you’re looking to achieve. Unless there’s a particular reason you need almond bread why make life difficult.

Hi Adrianvm...my choice of pan or pot is Scanpans Impact series. It's not expensive & I would rate it middle of the road s/s cookware. It isn't one piece (that is it has a seperate base...I'll do some pics) & according to some, this isn't ideal. I have had no problems with these pans on the Control Freak Commercial. Now, I haven't done extensive heat reading tests, however I have done a lot of cooking in my various sized frypans (15cm, 20cm, 25cm & 30cm) without any discernable variations of heat from middle to side of pan. I'm not saying there isnt any, but I do not have a problem with even food cooking, browning or other variations in different areas of the pan(s). It took me a while to learn what intensity level I should use for preheat (& cooking) & when I first got the CF I wasn't impressed with the way it overshot the set temp. Playing around I learned that the intensity settings (4 levels on the Australian model) are very important for different sized pans. I'd like everything to be perfect too...& it is compared to other cook tops I've used. I trust the unit, I can now recall a program (my program from my last cooking)...lets say I'm caramelising some onions to use on tonights pizza, I load in the onions, brown sugar & balsamic vinegar, push start & walk away until I need to give it a stir. Anyway for what its worth some pics of the Scanpan impact product...I have also recently purchased a 25cm Hexclad frypan. Early days as yet but it was purchased with low - med heat non stick cooking in mind...fish etc. Will be interesting to see how that goes. Anyway some pics. (I'm pretty sure this range of Scanpan is 3 ply...as I said it's nothing flash or expensive but I really like mated to the CF. ps...just noticed scratches on the pan in the pics. These pans are now quite old & this would have happened on the gas hobs I have.

I have a cheap pan from Amazon I use solely for low heat work, eggs etc on my CF commercial. It's 15cm (5.9") base & the CF has no problem detecting it.

Looks good...bet it was a nice snack

Hi ElsieD...I have found parchment papper is fine 'as long' as you trim the excess of papper from around the pizza base (so no papper is exposed) You should not have any problems. If you want to continue flouring the peel try Rice flour...also I found the metal peel supplied with the Pizzaiola is difficult for launching but good for retreiving at the end of cooking. I purchased a similar sized thicker wooden peel...much better result when floured or used with the parchment / baking papper trick.

Hi to all from Melbourne Australia...new member here & happy to share & explore tips & stories. I've had the Breville Pizzaiolo since its release, so I'm guessing around 7 years. I love this machine & I have learned a lot over those 7 odd years about making pizza dough & best settings I have found for this unit. So I thought I'd put up a couple of pics & take it from there. Dough making I really liked playing with in the aerly stages & have now settled on a yeast dough made by the 'poolish' method...it's simple, does take a couple of days so some planning is required, but results are rock solid every time. Pizzaiolo settings are pretty much settled on & I use the manual control not the presets. I find I have more control on crust v filling temps & cook times. So some pics... ...blue cheese, musroom & sweet caramelised onion. Agreed sounds a bit weird & it's not often made, but it's great taste & fun pizza (for a change) A little more traditional. Tomato paste base (I make my own but shop bought is OK) mozzarella cheese, pepperoni slices, sundried tomato, fire roasted pepper strips, some basil pesto (blobs of) katamala olives & some greek fetta cheese. This is nice & more traditional toppings. This is a nice breafast / brunch (or anytime pizza) ...I use a slightly sweet BBQ sauce on the base, small amount of grated mozzeralla, fresh bacon & about 3 eggs on this one. Make sure the peel is well floured (I use rice flour for the peel...much better than regular) as you dont want this to stick with 3 uncooked eggs making a mess every where. I haven't as yet !! Anyway happy to chat & share my knowledge about everything pizza...(or anything else to do with cooking.)

Good explanation from @Dex...also can assure US isn't the only 'and we complete the dumb circle' (which amused me) ...many countries including ours seem to thrive on 'dumb decissions & policies'...but we here to cook so won't delve into that one.

Thanks for the Wiki explanation...so points in the kitchen & laundry (for specific 240V appliance) are designated & plug configuration is slightly different. Bit like petrol v diesel nozzels are different diameter to avoid mishaps.

Well I'll keep my eyes open for the 'Home' arriving as a 240V unit. Breville are very limited to what information they will give to the public. I have a number of Breville appliances now (all good...have no problems with them apart from price...being a little high), good design usually & seem to go the distance. Personally, I think if the price difference was only US$300 & the benefit was basically automated programs I would have to think hard if I needed to purchase another unit going forward. The unit is smaller, they use a 'polymer' inside frame as opposed to metal, from the little I've seen the interface appears 'fussy' (as opposed to the clear pan / set temp screen of the commercial) but this is all summation because we don't know all the facts as yet. I'm lucky I have plenty of bench space to accomodate the larger foot print commercial unit, I don't find it particularly noisy (maybe when it is ramping up to deep fry it's noticable) & I have managed to save many programs for recall in the 'create' storage area. Anyway early days for me & nice to chat.

That's interesting. I wasn't aware 240V was available to all households...as the majority of your appliances would be 120V, how does it work ? Are the outlets switchable or are there dedicated 240V outlets scattered throughout the house. When thinking about it, a cooker (oven/hotplates) would need more than 120V, aircon would be the same. I upgraded my house electrical system to 3phase about 15 years back when I installed a central aircon unit (415V 26kW reverse cycle) but of course I still have the normal 240V outlets throughout the house apart from a dedicated 415V outlet I had put in the garage. (handy for welders & heavy equipment etc) I would be doubtfull Brevelle uses a switching transformer, my box the unit came in specifically indicates 240V for the Aust / NZ market, but a look inside could be worth the trouble. For what its worth here is the compliance info on the bottom of the unit...I left the letters preceeding the serial # in the pic incase it's of interest. Another interesting point is, Breville don't sell this unit directly to the public on their website here or NZ. They are available but through a hotel / hospitality equipment suppier. It was no problem I ordered on a Monday & received on the Wednesday. Delivery included the unit was A$2049 which at the moment equates to US$1322 so pricing is similar.

Hi from Melbourne Australia...I read with interest that another model, the 'Home' is released for sale in the US but in Australia (Brevilles home base) it will not be available here (at present anyway). I have the comercial version & am happy with everything it offers, it's quite an increadable machine actually. I stand to be corrected but I read the units available in the States & Canada are limited in there output to a max 1800w & even lower if a power adapter is needed. Is that correct ? If it is I assume that's because of the 110 - 120v input available. Here we operate on 240 - 250v & the output for these are rated at 100w - 2400w. Anyway look forward to the discussion on here regarding the CF. Another Breville appliance I have been extremley pleased with is the Pizzaiolo oven...happy to answer any questions on that one. In the meantime...Happy cooking.