The Revolving Brick Oven Speed In Reading the incredible Scott Wiener’s Article Speed vs. Quality Pizza (you can see it here :Speed Verses Quality)
It really brought home the fact that the Revolving Brick Oven is the only answer to making great products simple and fast! My own years of experience, owning many high volume pizza shops (very high demand shops) that required us to build a gigantic 12-foot wide brick oven. And even adding ovens in the basement after realizing that we cant just keep up with the production . We realized years ago that there had to be a better way. The training , the work, the burnt pizza, the under cooked pizza the high cost of skilled labor. It was enough to get the wheels spinning and the Pizza! That’s when we started looking at building revolving brick ovens to make it easy and fast to produce fast consistent products. The challenge was to maintain the incredible quality expected from our loyal clientele that have been patronizing us for generations. So to keep a long story short we derided that we had to get better at what we id and deign ovens that would handle the demand .
The Revolving Brick Oven.
A decade ago no one would have thought about it being a smart way to go. There were so many new brick oven places begin to open and all the new owners were correct that this was the way to be better. But they did not have options nor did they know the work involved and skill needed to manage a brick oven. Now the existing operators understand and so many of them are now switching over even removing older ovens from their existing locations. They do it with some hesitation but the truth be told once they operate the revolving oven life gets easy!
No more training staff for weeks, no more being held hostage by skilled labor just great consistent products made easy. So why suffer when you can join the revolution and be a success story too! Today we make it simple!