Hey, I'll do my best to keep this concise. I recently took over a sandwich shop and feel the equipment is whats holding us back from more efficient service - ticket times have gotten better with staffing changes, however the facilities side of things seem very inefficient. Referencing the photos. We use a line of 4 panini presses - which aren't even shut the entirety of the way. The owners say they've tried the Subway style convection ovens and they came out too spongey. The current kitchen manager says that issues have always come up with balancing an even melt of cheese and toasted bread. Am I crazy and this is the best way to do it? We're currently doing on average 1400-1500 Sandwiches weekly and our ticket times range from 7 minutes - 15 minutes depending on peak hours. Would really appreciate some advice on how to improve our operations without suffering quality issues. I was browsing and found these as potential options but they claim to be extremely loud. https://www.webstaurantstore.com/cooking-performance-group-countertop-ventless-impinger-electric-conveyor-oven-with-50-belt-240v-1-phase-6700w/351ICOEV50D.html?srsltid=AfmBOormdUcAVWOwkV4JZIdKyMbZFo1OvgJv45IaB184uE2zz3hDuYhX