Brick Ovens

Learn about our commercial brick ovens, get tips for purchasing one, learn about our process, and much more.

Revolving Wood-Fired Brick Ovens

Revolving Wood-Fired Brick Ovens

Revolving Wood-Fired Brick Ovens New York Brick Oven Company

Why are revolving wood-fired brick ovens the best for restaurants today? Labor savings is one of the main reasons combined with ease of operations. Let’s face it today’s labor costs are truly a costly proposition, ding good help is another problem in itself. Our ovens are easy to use and train your staff. Compared to a standard brick oven that takes months of training to be an expert, revolving ovens are fast and easy to train any competent person.

Ease of operation and quality products that are easy to produce are what you need!  Wood-fired ovens are now simple to master. So come cook with us in our test kitchen and see how easy it is to make great pizza,  appetizers, steaks, bread, and more.

Revolving Wood-Fired Brick Ovens Wood And Gas Options.

We offer several great options on our ovens. Wood-fired and gas combinations, gas only, and our incredible fire show rear gas-fired oven series. Our ovens are also easy to facade and decorate. Or you can choose one of our custom tiled dome ovens with your look and color.

Easy to install

We can install our facade-ready ovens through any 36” door opening. No need to take down walls and windows and do major construction. Our professional installers travel the whole world.  We have ovens in every state and continent on the planet. so call today and we will be glad to help you with your oven needs.

 Here are some incredible Revolving Wood-Fired Brick Ovens

Revolving Wood Fired Brick Ovens

Custom Copper Cupola Oven

Revolving Wood Fired Brick Ovens

Revolving Wood Fired Brick Ovens

Wood Fired And Gas Oven

Revolving Wood Fired Brick Ovens

125 Inferno Series Oven

Revolving Wood Fired Brick Ovens

Double ovens with Copper Wall

 

 

 

 

 

 

 

 

 

 

If  You’re Looking For Complete Success Get Trained By The World Champion Pizza Team At The Pizza School Of New York

The Only One On One Pizza School Taught Live In A Real Restaurant Enviroment.  Check Out The Pizza School Of New York Today

https://www.pizzaschoolnewyork.com/

Call Today We Will Be Happy To Tell You What We Can Do For You! 1800 683- 6053

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folded pizza

Pizza Trend from Naples-Pocket Pie Folded Pizza

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

folded pizza

Pizza Trend from Naples-Pocket Pie Folded Pizza ? New Yorkers have been folding their pizza since it came to New York with the first wave of Italian immigrants and the people of Napoli have been enjoying Pizza Foglio or “Wallet” Pizza for decades too. So now it comes to America and is called different names like the Pocket Pie now trending with MOD pizza. Originally this tasty treat was designed as a way to get your pizza from a street vendor in the historic center of Naples and be able to eat it without utensils. It started with the simple Pizza Margherita placed on a sheet of paper then folded in half, then folded again to resemble a wallet. This was the perfect lunch for Italians on the go. Now we come to the American version, the simple slice folded in half was and is very popular in the boroughs of New York City and many places are discovering the versatility of Pizza Foglio or the pocket pizza when the customer wants to eat it “Now”. Great for street vendors and fast casual places alike except the American versions become designer pizza in their own right. From the basics of sauce and cheese to the exotics such as figs and goat cheese-anything goes here. So if you have a food truck, a pizza stand, or a small place on the boardwalk you may want to consider “wallet” pizza for your menu. The ease of making and serving combined with hundreds of combinations make it real crowd pleaser although you may have to promote it a bit to get people in your area used to the idea. Now add a Revolving Brick Oven from the New York Brick oven Company for Old world Baking with modern production and you have a killer recipe!

The Best Revolving Ovens In the Industry

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

Pizza Trend from Naples-Pocket Pie or the Folded Pizza

Check Out Our Revolving Brick Ovens Today And Make Great Pizza While Saving Labor  Revolving Brick Ovens

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comercial rotating pizza oven

What is a  commercial rotating oven?

Lest compare

Revolving pizza ovens can out-produce any standard brick oven 2 to 1. Based on the fact that the deck size is a 100% usable cooking surface and very easy to use. There are no hot spots on the floor that burn pizza and no cold spots. Just all production and consistency.

Labor And Skill

Revolving pizza ovens can save you labor. The oven can be operated by one man simply and you don’t need skilled labor! The oven cooks the pizza perfect every time. This can save you tens of thousands of dollars per year and the oven pays for itself!

Perfect Pizza Every Time

Set the rotation speed and temperatures. You will make the perfect pizza with ease. Quality consistent products are vital to your success!

Ease Of Operation

Great pizza every time, low labor, happy customers: Priceless!

Standard Brick Ovens Vs Comercail Brick Ovens

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Production

You can’t cook next to the fire, so you lose cooking space; the front area is usually too cold to cook consistent pies on. The sides of the oven are hard to access and see how the pizza is cooking. In reality, you have a 40% reduction of usable floor space.

Labor And Skill

You will have to depend upon your employee to cook your pizza perfect and you will need a very skilled employee all the time to rotate the pizza and make sure they don’t burn.
Skilled labor = Higher payroll.
Do you really want to depend upon employees and have more expenses? $$

Inconsistent Pizza

Depending upon the skill of the operator and how many times he moves the pie (or not), you get what we call “Luck!”

Stress

Inconsistency, higher labor cost, more problems, burnt pizza, improperly cooked pizza, less satisfied customers! For what? To save a few thousand dollars? What’s your business really worth?

Shop Now For The Hottest Ovens On the Market ! Shop Rotating Comercail Brick Ovens

 

 

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Pizza Vertical 1

What is the best temperature for pizza baking?

The Words Best pizza school

What is the best temperature for pizza baking? Well, this can be a loaded question depending on who you ask. That being said I always feel that any pizza is better than no pizza.  Here are some observations based on using the same dough(which is a mixture of semolina and flour) baked in the same revolving brick oven at several different temperatures.

First: we baked at about 650 which takes about 4 minutes and allows the top of the pizza adequate time to dry while the dough has time to set up and bake slow and even. This allows for a very consistent crust with a chewy texture.  A softer consistency for your outer crust with a nice bottom cook,  similar to the smooth New York Style type of pizza .New York is usually baked in the 500-600 degree range. This temperature is ideal for heavy toppings ,  multiple toppings or heavy sauce pies since it allows for drying of the extra moisture associated with this type of pie.

 New York Style Brick Oven Pizza

Brick Oven PizzaSecond: We baked at our favorite temperature of about 770 degrees which takes about 2 and a half to 3 minutes bake time for a small standard pizza (12” 9 oz dough ball). This happens to be our choice for what we call a New York style Brick Oven Pizza.  New York Style Brick oven pizza is crispy and can be picked up by the slice . At this temperature your getting a consistently golden colored crust across the bottom of your pie and a slightly crisper outer crust that has time to rise and set up. The crust will rise even more if you move the pizza one time about one minute in. The extra heat from moving it boosts the crust higher and you get some nice bubbles too.

New York Style Brick Oven Pizza

 

This pizza is best when evenly topped without overloading the pie with toppings. This  allows for some drying of ingredients and the heat to penetrate the whole pie and crust.  .This temperature also creates a pie that is well suited for pick up and delivery. At this temperature, you can still make a well-done pie that is not burnt but slightly  covered with the black blisters.

Neapolitan Style Pizza

pizza baking

Neapolitan Pizza

Pizza Neapolitan Cooked in 90 seconds in the Inferno Series Brick Ovens

Third:This is the hottest Temperature category and the traditional Neapolitan pizza comes in this range  850 to 900f . Using the same dough with an extra 5% hydration .  We get a different style  of pizza!

Due to the High temperature,  you get a quick  “delicate’ puffy rise of the crust. The dough is airy due to the extra water and steam that creates air pockets. The traditional charring associated with Neapolitan Pizza occurs due to the high heat and expansive dough. This also creates  bottom with  dark spots “leopard spots” on the bottom as well as the top.

Toppings need to be very light and sparse,  due to the short cooking time the pie still needs to cook through. Also, the lighter crust structure  and lack of bake time can not  evaporate additional moister from the topping a cook them through. This style of pizza can have a tremendous flavor profile. But due to the moisture in this pizza, it’s  not well suited for pick up or delivery .

Traditionally Neapolitan style pizza is made from a very fine flour a double 00 Italian flour with  greater hydration content and result in a much lighter softer  pizza than the ones tested.  This type of pizza requires a knife and fork to eat.

Regardless of bake time each pie was very well received and enjoyed thoroughly by the participants in this project. Depending on your location you can visit many types of pizza places using many kinds of ovens and dough. Then begin to narrow down the type of pizza you would like to make and that  your customers will  enjoy.

 

Calzones  should be cooked at a range of 550 to 600f to cook all the way through you might like to pre heat some of the ingredients to get the center hot and have a great product !

Pizza School New York

The Worlds Best Pizza School

Of course, you will have to experiment a bit to create your own recipe and see what temperature, moisture content, and toppings that  work best.  Or you can come to the pizza school of New York and learn all the styles.   You will also need a great oven like a revolving brick oven that can do it all. Happy Pizza to you.

Pizza School of New York

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Revolving Wood Fired Brick Ovens

Why Our Revolving Wood Fired Brick Ovens Are The Best Options For Your Operation.

There are many options availble on the market today from deck ovens to tradional brick ovens. They all have thier selling points and purpose. But our revolving wood fired brick ovens are the best option when it comes to artisan pizza labor savings and high production.

Revolving Wood Fired Brick Ovens

              Red and White Tiled Cupola  Oven

We offer many options from custom tiled dome “Cupola” ovens to our facede ready options. This way our clients can have the perfect finish and look for thier operation.

Build on site options avilable.

There are many situations where getting an oven into a location can just be  impossible. That is why we offer a build on site option for most of our ovens.  Our facade ready ovens can be installed through any 36” door way. Custom Dome tiled ovens can also be installed as well.

Pizza Trainging and Consulting Options.

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World Champion Pizza Maker Andrew Scudera 

We offer complete pizza training and consulting . Call for details and we will show you how to make world class pizza!

Test Kitchen

Come test drive one of our ovens ! Come spend the day making pizza with your recipie or ours. We will show you how to make some of the greatest pizza, calzones and bread with our world champion pizz team.

 

Venting and Technical Questions 

We offer frees venting layouts and discount pricing on all venting and pizza oven fans. Direct vent solutions from Duravent.  Call for your free quote to fay we off the best service and pricing for all your project needs.

Check Out Some of Our Options For   Revolving Wood Fired Brick Ovens!

 

 

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Perfect Pizza Cooking

Perfect Pizza Cooking Tips

When it comes perfect pizza cooking , there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 The secret to creating the perfect pizza dough

Now that you have mastered the art of choosing the right ingredients for your pizza, it’s time to dive into the secret of creating the perfect pizza dough. The dough is the foundation of your pizza, and getting it right is crucial for achieving that authentic, mouthwatering taste.

First and foremost, it’s all about the flour, opt for a high-quality, finely ground flour with a protein content of around 12-13%. This will give your dough the right texture and structure. Combine the flour with the perfect amount of water, yeast, and salt and olive oil as well. Making dough is a bit of a science and  there is a lot to know but not hard to master.

Kneading “Mixing” the dough is a critical step.  This will help develop gluten, giving your crust that desirable chewiness and strength.  There are several types of mixers and for American style pizza I highly recommend the standard Hobart planetary mixer. This is the “work horse” of mixers and some of them have been going for 100 years.  For Neapolitan dough you will use a spiral mixer this type of mixer does not produce any heat and the bowl spins with the dough. It’s really a specialized mixer and is what’s needed for Authentic Neapolitan dough. Also anothe point to know is how long to mix the dough. The mixing time varies on the dough formular. But a good rule is from 10 to 14 minutes on speed number one for a 50 lb bag of flour. Always get the flour wet first with yeast. Then add the salt and oil after four minutes of mixing.

After Mixing the dough you must allow the dough to rise and ferment Thats when the dough takes on it’s flavor  and doubles in size.  The fermentation process is what making dough is all abaout.  . This process can take anywhere from  two  to three days , depending on the flavor profile you are looking for. You see as the dough ferments the yeast breaks down the flour n food manufacture, yeast is used to cause fermentation and leavening. The fungi (yeast)  feed on sugars, producing alcohol (ethanol) and carbon dioxide;. The longer it sits the more flavor it will have so a 1day old dough wont taste like much compared to a three day old dough!

The final step is shaping the dough.  Press your dough into  a flour bowl. Then lightly flour your surface and stretch the dough into your desired shape. For a thin and crispy crust, roll it out thin . If you prefer a thicker and chewier crust, leave it a bit thicker. It all depends on how you like it and what your brand is selling a typical 12 ” pizza is about a  9oz dough ball. an 18” pizza could be  20 ounces  or more, again depending on how thick you like it.

Remember, practice makes perfect, and don’t be discouraged if your first attempt isn’t flawless. With time and patience, you’ll become a master at creating the perfect pizza dough.  Of course you can attend the “Pizza School Of New York “for one on one training with world champion pizza makers. The World’s Best Pizza School 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

  Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

3 to 4 minutes for a traditional style pizza at 650f .

When it comes to cooking the perfect pizza, there are a few key elements that are essential for success. One of those elements is the right equipment, and that’s where the New York Brick Oven Company comes in. With their expertise and high-quality pizza ovens, you can take your pizza-making skills to the next level. In this blog, we will share expert tips and techniques to help you master the art of cooking the perfect pizza, using the exceptional products from the New York Brick Oven Company.

Mastering the art of cooking pizza is more than just a simple recipe . It is about creating an culinary experience that brings people together and being the best you can with a crust and pizza that says exactly that.    The right balance of ingredients, the perfect crust, and the ideal cooking time all contribute to the overall taste and texture of the pizza. By mastering the art of cooking pizza, you become the curator of these experiences, ensuring that each bite is a moment to savor. With the guidance of the New York Brick Oven Company and the pizza school of New York with  with exceptional products and training , you can take your pizza to the top of the list in your town for best pizza . So, let’s dive deep into the techniques and tips that will help you achieve pizza perfection.

 Choosing the right ingredients for the perfect pizza

When it comes to creating the perfect pizza, choosing the right ingredients is essential. Each ingredient plays a crucial role in the overall flavor profile of the dish. Start with the foundation – the crust. And opt for high-quality flour 13%to 14 % that will yield a light and crispy crust. Perhaps you want to use an Italian flour or an American. The Italian flour is best for Neapolitan style pizza with a greater hydration and more of a puffer softer dough with a lot of blistering cooked up to 900 f in 90 seconds. The American flour is great for a crispy New York style pizza is cooked in about three to four minutes. The New York dough is also great for a brick oven style bake with fresh mozzarella too.

Experiment with different types of cheese to find the perfect balance between richness and stretch and flavor profiles. Use Fresh mozzarella for your Neapolitan styles and New York style . Use shredded mozzarella with combinations of provolone and parmigiana for great thin traditional flavor.  Toppings are always best when fresh is used.   Fresh herbs, succulent meats and quality cheeses will take your pizza to the next level.

Don’t forget the sauce! A truly great plumb tomatoes either imported San Marzano or California plumbs is what we recommend. The San Marzano tomatoes are rather costly but have a very unique sweet flavor that are great for Neapolitan pizza. The California plums are also great and very consistent and are  great for either style.    A great simple savory sauce can elevate the taste of your pizza and tie all the ingredients together. Remember, the key is to use ingredients that are of the highest quality and to always strive for freshness. By carefully selecting the right ingredients and tomatoes they are all different and you should taste each one you might use side by side looking for the ones that are bright sweet and consistent without any acid after taste.

 

 Understanding the art of pizza sauce and topping combinations

In the world of pizza, the sauce and toppings are what truly make it an unforgettable culinary experience. Understanding the art of pizza sauce and topping combinations is essential for achieving the perfect balance of flavors.

When it comes to pizza sauce, simplicity is key. Start with a high-quality canned tomatoes. Use a fine mill and put the through it. Yor sauce will look velvety  Add in a pinch of salt to enhance the natural flavors of the tomatoes. I also like to add some olive oil about a table spoon to every 3 quarts of sauce and some fresh garlic (1 clove chopped ) and diced fresh basil.

Now, let’s talk toppings. The options are endless, but it’s important to choose ingredients that complement each other and the sauce. For a classic Margherita pizza, fresh mozzarella, sliced tomatoes, and fresh basil leaves and extra virgin olive oil are a winning combination. For a meat lover’s delight, go for a hearty combination of pepperoni, Italian sausage, and prosciutto

Remember, a little goes a long way when it comes to toppings. Over loading your pizza with ingredients can result in a soggy crust and overpowering flavors. Use a light hand to ensure that every component shines. Work your pizza from the outside in always and be sure that toppings are not over loaded on your pizza. You want to taste all the components of a great pizza.

Stay tuned for our next blog section, where we’ll reveal the secrets to baking your pizza to perfection.

 Mastering the art of pizza cooking techniques

Now that you have perfected the sauce and chosen the perfect toppings, it’s time to master the art of pizza cooking techniques. The way you cook your pizza greatly affects its taste and texture, so pay close attention to these expert tips. Your dough recipe and style will also determine your cooking temperature.

For a traditional, Neapolitan-style pizza, crank up the heat as high as your oven can go 800F to 900F . This high temperature will cook the pizza quickly and give you that sought-after charred crust with lots of blisters and leopard spots. If you prefer a thicker, chewier crust, lower the temperature slightly and increase the cooking time.

When it comes to cooking time, keep an eye on your pizza. It generally takes around 1 .5 to 2 minutes for a Neapolitan style pizza at 900f and 3 to 4 minutes for a traditional style pizza at 650f .

Perfect Pizza Cooking

Perfect Pizza Cooking

Wood Fired Start Ups

Perfect Pizza Cooking

Perfect Pizza Cooking

        The Art Of Pizza 

 

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Revolving Brick Oven Revolution

Revolving Brick Ovens  are here and when done right are an incredible mixture of old world style, durability and baking combine with incredible new world tech and production.

When you need high quality baking and high production the New York Brick Oven Company is your answer because they have combined old world Italian know how with American components to ensure pizza making is easy and user friendly while consistently putting out a fantastic product that is worthy of both state and world champions pizza makers while serving the local pizzamaker with pride and durability.

Brick Façade Wood Gas Inferno

When training becomes simple and ease of working the oven becomes a reality, you have a fool proof winning platform to expand from. The oven stats were proven at pizza expo where the skilled pizza men from the original World Champion Goodfella’s Brick oven Pizza set a world record   making 200 pies in 50 minutes! Yes 200 pies in 50 minutes in front of the crowds at Pizza Expo. The pressure was on as the head chef from blaze pizza worked his magic to keep up with New York Brick Oven Companies Inferno oven. These ovens are capable of burning both wood and a gas or propane combination.

 

The beauty of these high production ovens in the ease of use and LABOR SAVINGS. Not only that but they can be built on location or fully assembles with different finishes or you can finish the outside yourself to match your décor! Call now and get it done!  (800) 683-6053

Commercial revolving brick ovens

World Champion Pizza Maker Andrew Scudera

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Best Commercial Pizza Ovens

The Best Commercial Pizza Ovens For Restaurants.

Best Commercial Pizza Ovens

Inferno Series Rotary Brick Oven

The  Best Commercial Pizza Ovens For Restaurants, Brew Pubs and High Production Pizza Places Are Revolving Brick Ovens.  The revolving brick oven is one of the most practical ovens on the market today.  With increased labor costs and lower skilled employs entering the industry market ,it makes sense to have a professional piece of equipment that will help offset those challenges.

Rotary ovens or “Rotating brick ovens” create  a stable cooking environment. This makes it easy to train any employee on the cooking side of pizza production with out worry.   Comparably speaking to a “static” wood  oven:  the training can  take weeks if not months to master! But on a rotary training is rather simple and anyone can master it in a matter of hours.  The static oven “traditional brick oven” also leaves a lot of room for errors such as hot spots , cold spots , improperly cooked  and burnt edges of the pizza due to employee error or incompetence.  Unfortunately relying on employees for quality products is more of a liability today then ever.

Wood or Gas Options Or Combinations of Both.

The Inferno Series ovens offer wood and gas combinations with a wood window . It ads the flavor of wood as well as wood burning aroma and ease.  With a small amount of wood you get the ultimate bake and show.  Just add one or two small cuts of wood no fire management and easy to clean out built in ash door. Weather your cooking weather Neapolitan pizza or  New York Style Pizza  its just a matter of temperature setting.  The Inferno Series ovens can cook pizza in 90 seconds at 900f.

Versatility

The other great thing about the oven is that they are just not for pizza . They also create a great atmosphere for baking fresh bread, appetizers and wood fired steak and or chops ! Check out  The Videos!

 

Bread Some of The best bread you can imagine made from pizza dough !

 

More options  are  more  reasons why rotary ovens are the best commercial pizza ovens .

 

 

 

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New York Brick Oven Company

New York Brick Oven Company. The Industry leader In Revolving Brick Ovens

Revolving brick ovens from the New York Brick Oven Company are a type of oven that is commonly used in commercial settings to bake great  pizza ,  bread, steak, chicken, vegetables and many types of foods  . These ovens are characterized by their masonry and refectory  construction, and they are designed to heat evenly and efficiently, producing a consistent and crispy crust on pizzas as well a superb  searing on meats,  vegetables and a perfect atmosphere for  baking  breads.

The revolving feature of the ovens is one of their most important characteristics. The oven chamber rotates continuously, ensuring that the heat is distributed evenly across all sides of the food being cooked. This even heating helps to ensure that the food is cooked evenly and thoroughly, without any hot or cold spots. The rotating motion also helps to ensure that the food is baked evenly, giving it a perfectly cooked crust on all sides.

One of the main benefits of revolving brick ovens is their ability to bake food quickly with temperatures as hot as 900f.  The even heat distribution and consistent temperature of the oven help to speed up the baking process, allowing for faster production times and increased efficiency in any commercial kitchen. This makes them ideal for high-volume operations, such as pizzerias brew pubs and restaurants.

Revolving brick ovens are also known for their energy efficiency.

The refectory density and  construction of the ovens allows them to retain heat more effectively than other types of ovens, reducing the amount of energy needed to maintain the desired temperature. This makes them an environmentally friendly option, as well as a cost-effective one for businesses looking to save on their energy bills.

Labor Savings.

With today’s labor cost skyrocketing every year you want to be able to run an efficient operation. The revolving brick oven is easy to use and train staff on. You don’t need skilled labor to cook pizza any longer as compared to a standard brick oven.  During normal hours or slower times one good pizza make can make and cook pizza This can save an operator ten’s of thousands of dollars throughout the year. Basically, the oven can pay for itself!

We offer several revolving brick ovens, each with their own unique features and specifications. Gas ovens the firs show Series  a unique oven that has the fire in the rear and looks amazing. The Inferno Series wood gas ovens with gas assist and wood fire it produces the show , cooks at high temperatures and can make hundreds of pies per hour. It’s also super-efficient. The two styles of ovens are façade ready and can decorated easily with any façade to match your restaurant décor. They are built on site and can be installed through a 36’’ door with our professional install team.

In conclusion, revolving brick ovens are an essential tool in any commercial kitchens, allowing for efficient and consistent baking of pizzas, bread, and other baked goods. Their even heat distribution, energy efficiency, and quick cooking times make them a popular choice for businesses looking to maximize their productivity,  save labor and minimize their environmental impact.

Absolutely! When choosing a revolving brick oven, it’s important to consider the specific needs of your business and the types of food you will be cooking. Here are a few things to keep in mind:

Size: Revolving brick ovens come in a variety of sizes, so it’s important to choose one that fits your space and your production needs. If you’re a small pizzeria , brew pub or restaurant you may only need a smaller oven, but while larger restaurants  or high-volume operations require a larger oven with more room to keep volume high at peak times.

Temperature range: Our Revolving brick ovens can reach different temperature ranges, They are mostly high temperature ovens that heat fast and cook in the 600f to 900 f range They can also be used for baking great bread with all the radiant heat.  These features can help make the baking process more efficient and consistent, so it’s worth considering what features you may need.

By considering these factors, you can select a revolving brick oven size that best suits the needs of your business and the types of food you’ll be cooking.

 

 

The York Brick Oven CompanyBrick Ovens For Sale

The New York Brick Oven Company is a manufacturer of high-quality brick ovens for commercial and residential use. Founded in 1992, the company is based in New York and has a reputation for producing some of the best brick ovens in the industry.

The company’s ovens are known for their superior craftsmanship and attention to detail. Each oven is handcrafted by skilled artisans using only the finest materials, including proprietary refectory material used in the heart and domes , superior insulation, and  one of the most efficient burners on the market . The ovens are designed to heat evenly and efficiently, producing a crispy crust on pizzas and breads that is hard to match with other types of ovens.

The New York Brick Oven Company offers a wide range of ovens and sizes  to choose from,  revolving brick ovens, gas brick ovens, wood-fired brick ovens, and more. Each oven is customizable, allowing customers to choose the size, color, and other features that best suit their needs.

In addition to manufacturing brick ovens, the New York Brick Oven Company also offers training and support to help customers get the most out of their ovens. They offer a variety of training programs, including on-site training, and phone support, to help customers learn how to use their ovens to their full potential.

The company has received numerous awards and accolades over the years, and their ovens are used by some of the most well-known pizzerias and restaurants in the world,

They are the industry leader of high-quality brick ovens for commercial use. Attention to detail, superior craftsmanship, and commitment to customer service is what makes us the top choice for businesses and looking for a reliable and efficient way to bake great pizza !

 

 

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Botin oven scaled

Oldest running restaurant in the world.

Suckling Pigs at Botin

World Famous Suckling pigs at Botin Madrid.

Botin Historic Designation

On a recent trip to Madrid I was given a personal tour of what is considered( according to the Guinness book of World Records) the longest continually running restaurant in the world.

Not only that but they also had the longest continually operating brick oven in the world. The name of the place is Botin and is located at :  Sobrino de BotínC. de Cuchilleros, 17, 28005 Madrid, Spain

Earnest Hemmingway’s table in the corner at Botin Madrid.

This restaurant was opened in 1725 and has been fulfilling the hungry appetites’ of both locals and world travelers ever since.  They even had a table reserved for Earnest Hemmingway in one of the corners.

World’s oldest continuously running brick oven.

What gives a restaurant such incredible staying power?  Consistency and expectancy are key. People know they will always get a splendid meal cooked in the tradition of Botin. The entire restaurant is at it has been for hundreds of years-furniture included. It is the pride of Madrid and is coomemerated with a bronze plaque designating it as a historic sight.

 

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