Profile PhotoMark Floerke
Keymaster
@independant-consultant
Post count: 223

Hello @isams123,

I can imagine it is very tough networking in NYC these days with the pandemic cautions.  I will inquire for you with the Research Chef Association. http://www.culinology.org  There is a New York City chapter that is fairly active.  Keep plugging away at business groups and associations for help there too.

The type of stone hearth sheets you want to be looking at for a revolving shelf oven are more like this:  https://www.bakeryequipment.com/productdetail.php?ProductID=24648

These heat up faster, are not as expensive an outlay, and are easier to handle, if they need to be removed between production runs.
I hope this is helpful information to you, and please do keep us posted on your progress and questions – Happy Thanksgiving!