Reply To: What tastes better Hand Matzah or Machine Matzah?

@klugeryid
We set up production tables outside within steps of the oven. All the mixing, kneading, etc. is done there. We have water source, etc. The have an outdoor kitchen with stainless steel sinks and counters that are easy to kasher, so there is provision for washing keilim, etc.
We are not dealing with making dough and shaping matzo in the house and having to get it outside and baked within the time limits. The distance from outdoor work station to outdoor oven is actually closer than if I was preparing food in one of my indoor kitchens and carrying from the center islands to ovens,