Your industrial pizza ovens are the most significant investment you’ll make if you’re starting a pizzeria. Commercial pizza ovens are divided into five categories: brick, conveyor, deck, convention, and countertop. Models of various sizes and capacities are classified into these five categories. Understanding how different models of pizza ovens work, as well as their heating methods, typical cost, production volume, and dimensions, will help you learn more and pick the one that suits you most.
Brick Pizza Oven
To make pizza, a brick oven employs a time-honoured process. A fire is lit within the oven, either with wood or gas, and heat is generated inside the cooking cavity. The oven is designed so that it not only holds heat but also reflects it onto the cooking surface, resulting in a lovely browning effect and crispy crust. While it can take up to 45 minutes to warm, a brick oven can eventually achieve temperatures high enough to cook a pizza in under three minutes. It is also available with a single cooking cavity or numerous decks.
Most brick pizza ovens can cook a pizza in less than five minutes and hold 10-12 pizzas at a time. Maintaining the fire in your brick oven will allow you to eliminate heat recovery time. One disadvantage to brick pizza ovens is that they have only one cooking platform, limiting the amount of cooking space available. They’re a dependable pizza oven for medium-sized companies, while conveyor ovens are better for high-volume pizzerias.
Conveyor Pizza Oven
A conveyor oven produces pizzas at the same rate as a continuous cooking platform. Place the pizza on the conveyor belt, and the oven does the rest by dragging it through at a predetermined speed. Some variants of industrial pizza ovens increase output by stacking up to four conveyor ovens on top of each other. Conveyor ovens are the ideal option when efficiency is the most important factor, and you can choose the gas or electric hookup style that your company wants.
They cook fresh or frozen flatbread and thin-crust pizzas to perfection. Bars, cafeterias, casual-dining restaurants, chain restaurants, quick-service restaurants, and public schools are the best places to use a conveyor pizza oven.
Deck Pizza Oven
Deck pizza ovens are great for cooking pizza pies because their hot stone decks directly heat the pizza crust, cooking the dough thoroughly without charring the toppings. Deck ovens also use radiant heat, which spreads infrared heat waves throughout the pizza, preventing scorched crusts and unmelted cheese.
Deck ovens are an excellent long-term investment because they last for many years, if not decades, and retain their resale value. Cleaning a pizza deck oven is straightforward; simply scrub burn marks on the decks and wipe down the exterior. Another plus is that you rarely require professional repairs with deck pizza ovens because they have no moving parts.
Cooks fresh or frozen flatbread, thin-crust, and deep-dish pizzas to perfection. Ideal for casual-dining establishments, fine-dining establishments, and traditional pizzerias.
Convecntion Pizza Oven
Commercial convection ovens circulate hot air to cook both sides of the pizza simultaneously. Convection pizza ovens generally brown cheese toppings before they finish cooking the pizza dough because the heat comes from the circulating air. Non-pizzerias benefit from these ovens because they are the least expensive to purchase and maintain. Commercial convection ovens are best suited for eateries that want to include pizza on their menu, but pizza isn’t their main thing.
You can save replacement and maintenance expenses by cleaning the inside and the intake fan weekly. Efficiency is essential whether you’re investing in an industrial cooking oven or a commercial dishwashing machine.
Impinger Pizza Oven
An impinger oven is excellent for toasting sandwiches, baking pizzas rapidly, and much more. These ovens use a conveyor belt to slowly cook menu items as they pass through the heated oven chamber. This means that you can constantly add pizzas and sandwiches to the conveyor belt for baking or toasting, making an impinger oven an excellent choice for a food service establishment with a strong demand for such menu items. They can be powered by gas or electricity, so you’re sure to find a model that works for your business and your budget.
Most versions can fit into small places; thus an impinger oven makes sense if your business location is limited in size. Many width versions are available, so make sure the opening and conveyor are the proper sizes for your pizzas.
What if You’re Cooking Your Pizzas Outdoors?
When comparing different outdoor ovens, there are a few material variations to consider. When cooking, insulated walls help keep the heat in the oven, and tiled floors help store heat. When cooking in a pizza oven, you must guarantee that the entire oven can maintain heat so that your food cooks uniformly throughout. This is especially true when it comes to making pizza. The pizza will sit on the oven floor, and if your oven is only hot on the top, only the top of the pizza will cook. Nothing is worse than a wet pizza with crisp toppings.
One of the reasons outdoor ovens are so popular is their cooking process: they reach higher temperatures than regular ovens, allowing the food to cook more uniformly and quickly. The materials used in the construction of outdoor ovens are crucial, and when going to purchase one for your business, you should examine a few aspects.
Brick and stone are common building materials for heavier and larger outdoor ovens. If you choose an oven constructed of these materials, keep in mind that it must be cured before use. As a result of the construction, your oven will have a high water ratio; thus, you will need to dry out the oven effectively. This will remove the humidity.