Why You Need Revolving Brick OvensScot Consentino
Revolving Brick Ovens.
Introducing the FIRESHOW – These are the new Gas Fired Revolving Brick Ovens for super high production and a consistent product every time. Features: A Brick Oven Flame centered in the rear of the oven for a warm display, small footprint, high output, easy to use and easy to train on. Revolving floor lets you make perfect pizza with little training.
The oven will be featured at the upcoming International Pizza Expo in Las Vegas Nevada with World Champion Pizza men from Goodfella’s Pizza New York.
Revolving brick ovens are the ovens of choice of the Pizza School of New York for easy training and durability. This oven was designed and added to the lineup specifically for brick oven concepts that are unable to burn wood yet still wanted an authentic brick oven flavor, feel and show.
The entire revolving cooking surface can be utilized for baking pizza, the patented under floor heating element along with
the high thermal mass creates an even distribution of radiant heat that will ensure consistently perfect pizza every time without the need for skilled labor. No more need to be having to continually rotate and turn each pie as it cooks.
The oven has been called the “workhorse” it doesn’t lose heat the way a conventional fixed floor oven does because the floor rotates and absorbs heat from all sides not just the top.
The choice of world champion pizza men, new and established chains l that are looking for a faster, easier and more reliable way to expand.
The New York Brick Oven company was founded by world champion pizza men that have established, owned and operated successful pizza establishments across America and have a deep understanding and respect for pizza making. Marc and Scot Cosentino’s together have over 50 years plus of experience in all aspects of pizza making from concept design, development, daily operations and hands-on experience cooking in all types of ovens makes them ideal for answering any questions you may have.