Pizza Equipment Brick Ovens

By Scot Consentino Brick Ovens, Commercial Pizza Ovens pizza school 0 Comments

Award-winning Pizza fresh from NY Brick Co.

Pizza Equipment Brick Ovens

Your Pizza Equipment, Brick Ovens especially should not be an afterthought when designing your restaurant. In fact, your commercial Pizza Equipment-Brick Ovens should be the first piece of equipment you choose because your menu and restaurant will have to be designed around it. What does this mean? Well, are you going to use this Pizza Equipment namely the Brick Oven as a focal point? Many new pizza places are using the fire of a brick oven as the focal point of the restaurant so that patrons can actually be part of the experience. The sight of pizza being made by hand and baked in the wood-burning brick oven or even a gas flamed brick oven ads tremendously to the dining experience. Now that you have a pizza show, and the smell of the burning wood and fresh ingredients you can present a fantastic, hot fresh brick oven pizza fit for a king.

Not only that but your oven can determine what type of pizza/ appetizers you are able to make. If you are not sure how to do that, you can contact the Pizza School of New York for hands-on training and be confident at what you are doing with one on one training from award-winning International Pizza Champions Andrew Scudera and Scot Cosentino.

Revolving Brick Ovens

Pizza Equipment-Brick Ovens are the single most important piece of commercial equipment you will purchase so choose wisely. Back to the oven, most places around the country are discovering the benefits of revolving deck brick ovens. Pizza men who baked pizza for years in regular wood-fired brick ovens can’t believe the ease of operation and consistency these ovens provide. there are no hot spots and no cold spots which are inevitable in regular ovens. This by itself makes it so much easier for inexperienced pizza makers to operate because they don’t have to regulate the fire or constantly move the pizza and turn, thereby reducing the need for highly skilled and EXPENSIVE pizza makers. That pays for the oven over and over again every year. Also because the brick cooking surface is constantly turning it is evenly heated virtually reducing oven fade from cooking in the same spot. How about not having to use long pizza peels any longer? Well, it reduces the amount of floor space needed for your pizza station. Not only that but it eliminates having to reach far into the oven and risk dropping your pizza pie creations on pies already cooking. Add to that the ability to set a fixed temperature by using gas and the best burner in the industry and you have a no-brainer that will help in the success of any pizza operation. Yes, consistent baking, award-winning results, less labor, fewer costs and a great show will add up to success with a good entrepreneur.