Monthly Archives - April 2015

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Revolving Mobile Pizza Ovens

New York Brick Oven Company Installs First Revolving Brick Oven On Mobile Food Truck

BriefingWire.com, 4/24/2015 – The Tompkinson’s From Canada’s Stoked Embers are utilizing Mag Trucks to build super high production mobile pizza truck featuring the Revolving Brick Oven from the New York Brick oven Company. After Completing at The Pizza School of New York the Canadians decided to outfit their concept truck with the state of art equipment to handle the expected high demand for the World Class Pizza they are trained to deliver.

Speed And  Heat!

Looking for speed and heat? No need to go any further. The Tomkinson team from Canada has built the big daddy of pizza food trucks and it goes by the name of Stoked Embers. This rolling oven has arrived with a big entrance.

 

The Vehicle had the following requirements:

World’s Fastest Wood Fired Pizza Oven

Audio Visual System Package

NSF Compliant

Stainless Custom Cabinets

Stainless Custom Countertops

Stainless & KemLite Walls

Oversized Serving Window

Oversized Viewing Window

Pizza Oven Insulation Covering

Hobart Mixer Mount

Lon Coin Flooring

Full High R-Value Insulated Walls

Triple Sink

Handwash Sink

8KW Diesel Generator

Propane System

100 Amp Electrical Package

Decal Design Package

Custom Paint Color

Custom Lowered Side Skirts

Fire Suppression System

Solution:

A doughy wonder heading from K.C. to Canada that the Mag Truck team is stoked to deliver. This food truck is the combination of an intuitive design and quality fabrication.

So if you’re ready to roll we have The Ultimate  Revolving Mobile Pizza Ovens!

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Brick Oven Evolution

The New York Brick Oven Company Brick Oven Evolution Leads to Fast Casual Pizza Revolution has delivered the Fast Casual Pizza Industry’s ultimate weapon-The Inferno Series Revolving Brick Oven

 

Brick Oven Evolution

. All the benefits of the ancient brick oven with none of the drawbacks. Leading the Fast Casual Pizza Revolution by enabling smart operators to make the fastest, most consistent gourmet brick oven pizza without the difficulties associated with the run of the mill brick oven was the goal. Some of these issues that the revolving brick oven addressed and handled according to the Goodfella’s Brick Oven Pizza chain Founder Marc Cosentino were:

1.”The long runway(months) required to train an oven man who may or may not stick around or make the final cut.

2. Always having a man stuck at the oven at all times to turn the pies and rotate them to avoid burning or not getting an even bake.

3. Hot spots and cold spots occurring on the cooking surface from placing cold dough on a surface that is “fixed” and requires time to recover the heat.

4. Maintaining a constant cooking temperature for a consistent product regardless of who is manning the oven.

5. Many operators having to resort to a dough press to par cook and flatten the pie in an effort to get speed without the dough rising naturally creating the bubbles and traditionally chewy crust instead of a cracker crust.

6. Long pizza peels and a very wide opening which add to the footprint of the pizza station and operating costs.

Join The Revolution 

The head of the New York Pizza School Andrew Scudera had this to say about the revolving brick oven versus the fixed deck average brick oven “There is no comparison, it’s night and day if only for the ease of training new people on it. You don’t need to waste months hoping you’ll get a guy who can handle your rush. That is one of the many advantages, though, if you have used a traditional brick oven for any length of time the benefits become painfully obvious compared to the old ways. Not having customers complain about pies cooked too lightly or burnt is a thing of the past because your not relying on different pizza men with different cooking methods trying to make the same pie (which is critical in this business to maintain your customer base and expand it). The pizzas require much less attention and practically cook themselves. The temperature is pre-set so there is no variable from trying to control the fire by the amount of wood in the oven or how it stacked etc… This oven is a no-brainer and the fact that it was used to cook an amazing 200 pizzas in 50 minutes at pizza Expo says volumes for the production capabilities of the New York Brick Oven Companies Inferno Series revolving brick ovens and the inherent ease of use. Personally, this oven was a life saver in my own restaurant and has helped many pizza entrepreneurs enjoy a fantastic edge in starting up their new fast casual pizza concepts around the United States of America, Canad and e South America. So join the revolution-I did”.

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Adding Pizza to the Menu

The pizza “Gold Rush is on and with pizza rocketing to become America’s favorite food it’s no wonder entrepreneurs from all sectors are jumping in with both feet. Although Fast Casual is the word of the day and attracting most of the pizza press a growing segment of brew pubs, bars and amusement parks are also cashing in the continued interest and attraction of the pizza eating public and increased awareness of the gourmet pizza trend. Making it an easy plunge are outfits like the Pizza School of New York that trains a complete novice to expert in no time flat(why would you train any where else but NY?) and the New York Brick Oven Company which provides the industries top revolving brick oven for ease of training and operation while making incredible gourmet brick oven pizza at the same time. Beer and pizza is another natural and that is not surprising since the founder of Pizza Hut got his start making pizza in the kitchen of a local bar in Kansas, as the story goes. Many micro breweries and local taverns are having tremendous success adding pizza to the menu since it is an easy item to prepare and produce with a low food cost, an added benefit is that it keeps customers from leaving to dine elsewhere when the establishment does not offer any food items. Bowling alleys, amusement parks, mini golf and hotels are also joining in on the pizza party since there is no need for a skilled “chef” extensive labor or extensive kitchen space required to present a noteworthy product which depends mostly on fresh ingredients and a quality bake for results. If your looking to expand your menu or start one this is sure fire way to go.

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Brick Ovens For Sale
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