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Points taken, but...

...I never stated I was a professional cook and I didn't work in a pizza shop. My kitchen time while in college exposed many things that un-nerve me to this day due to the techniques and unsanitary methods I witnessed. I also spent time performing maintenance on restaurant equipment (ovens, freezers, meat cutting equipment, ice-makers, etc.) and HVAC systems. There's yet another story in itself that describe some of the despicable, unsanitary conditions that consumers are unwaringly exposed to.
Sorry to pop your bubble Mr. Pro, but nobody other than a crazed crackhead reaches deep into a 500 degree pizza oven with bare hands! 140 F is the human threshold for pain and will cause one to "let go" rather quickly.


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