How To Choose The Most Suitable Professional Pizza OvenScot Consentino
Pizza chefs are constantly working to meet the high demands of customers while producing top-quality products. As a result, pizzeria managers need to stay informed about the latest advancements in restaurant equipment, particularly professional pizza ovens, to enhance their business operations.
A skilled pizza chef is essential, but more is needed to increase profits. To truly thrive, you need a high-quality professional pizza oven that can maintain consistent temperatures without losing heat during the cooking process. The market offers many options, including traditional wood-burning ovens, cutting-edge electric ovens, gas-fired ovens, and ovens designed specifically for baking pans or round pizzas.
Selecting the most appropriate oven for your business depends on different factors, including the variety of pizzas being made (pan or directly on the oven floor), daily production volume, and personal preferences. A professional oven is essential for producing excellent pizzas regardless of the specific details. It is also important to remember that longer bake times can increase the risk of drying out the pizza and diminishing its flavor.
To assist in making an informed decision, the following is a list of key characteristics to consider when evaluating a professional oven:
Rotating pizza ovens represent an innovative solution for professionals in the pizza industry.
Rotating pizza ovens have proven to be a significant innovation in recent years, offering a high-performance dual fuel (gas and wood) option that allows pizza makers to choose the most suitable cooking system as needed. These ovens provide uniformity and consistency in cooking by eliminating the need for operators to rotate or move pizzas within the oven.
The control panel of these ovens allows for easy and intuitive operation, even during peak hours, which can greatly improve efficiency and streamline operations. However, when considering purchasing a rotating pizza oven, it is important to remember that quality should be maintained, as the right oven can significantly impact a restaurant’s success.
On the plus side, these ovens allow for high production peaks without requiring highly skilled personnel. However, they have some downsides, such as higher operational and maintenance costs.
Which classic oven is best for the “white art” – electric, gas, or wood-fired?
Professional ovens have undergone significant technological advancements, the most common being electric, gas-fired, and wood-fired. Electric ovens are suitable for establishments that sell pizza by the slice, as they can reach high temperatures of up to 350°C, come with temperature control systems, and have handles that remain cool for optimal safety. They are also easy to clean, making them ideal for catering activities that involve baking pans. Some electric ovens have multiple independent compartments for baking different types of pizza simultaneously.
On the other hand, gas-fired ovens are a more cost-effective option for restaurants and pizzerias specializing in traditional focaccias and Neapolitan pizzas. These ovens are powered by LPG or natural gas and can reach temperatures of up to 450°C, making them ideal for baking traditional pizza. They also come equipped with flues and various accessories to simplify their use, are easy to clean and provide great value for money.
The wood-burning oven is known for imparting a unique and distinct flavor to food that cannot be achieved with other fuels. The specific aromas, such as tangy, smoky, and spicy, can vary depending on the type of wood used. Olive, walnut, hazelnut, and juniper woods impart particularly strong flavors.
Regarding baking, professional wood-burning ovens are versatile and can cook the pizza to perfection based on the type of pizza and personal taste. The heat is transferred through convection, conduction, and radiation. Convection and conduction result in regular but slower cooking, while radiation allows faster cooking but requires more complex management.
Recent technological advancements have improved the characteristics of wood-fired ovens by using high-quality refractory materials and paying attention to even the smallest details. This has enabled it to provide fast, efficient, and cost-effective products to the professional market.
Select the appropriate professional pizza oven to meet your specific needs, as various options are available.
The market for professional pizza ovens has grown significantly in recent years, with various options available in terms of design and materials used. Whether electric, gas-fired, wood-fired, or rotary, the latest professional ovens are all constructed with certified raw materials and often come with user-friendly control panels to streamline the cooking process. When choosing a professional oven, it is important to consider factors such as productivity and functionality.
When it comes to increasing business volume, you can opt for ovens that can bake multiple pizzas simultaneously without compromising on quality. One parameter for measuring productivity is the oven’s speed of service – the faster it cooks pizzas, the higher the production rate will be. Some ovens can bake a pizza in as little as 60 seconds.
New technologies and materials have enabled the production of high-performing professional ovens that maintain a consistent temperature for continuous cooking, thus optimizing operating times. Additionally, ongoing research into dome design and materials such as high-viscosity stainless steel provides opportunities for more efficient smoke circulation and more homogeneous cooking with the proper amount of humidity.
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