The True Value of a Revolving Brick OvenScot Consentino
Many people have advice on many various topics, some of this advice is valuable and some is not. In fact, I would go as far as to say many people’s opinions are not based on fact, experience or results so why bother to listen to them at all? Unless they have valid credentials and are a genuine accredited source their advice can actually be damaging . America is loaded with opinionated people who are not experts and whose advice, opinion or direction is actually harmful-just turn on the TV and you will understand. So how do you know who to trust? A friend in the industry is usually a good place to start. Researching and checking out the source is another. But the best way to determine truth and accuracy is by results.
That being said I will give you some credentials and experience: Our first Brick oven pizza place Goodfella’s Brick oven Pizza is still open and serving customers in NYC after 2 decades of operation. This in and of itself is a great source of pride and an incredible accomplishment in a place where the life expectancy of the average restaurant is based on a 5-year curve. We have cooked millions of pizzas and I have cooked tens of thousands of them myself in brick ovens. We have won international and national pizza contests and have been featured on all the major news networks, CNN and the cover of the New York Daily News and PMQ Magazine. We have built ovens across the country and helped train hundreds of entrepreneurs while consulting on scores of projects with top chefs and pizza chains. I say all this to let you decide if my opinion is valid and if you should even bother to continue reading. So if you’re still with me, here are the reasons why revolving brick ovens are valuable from my viewpoint:
The True Value of a Revolving Brick Oven
Ease of operation.
You do not have to manage a fire while rotating pizza and spinning it with a long pizza peel as you try to avoid the inevitable hot spots and cold spots that develop as you cook on the surface of a conventional brick oven.
Surface utilization. The entire cooking surface of a revolving brick oven is usable without the hot spots and cold spots. You don’t have a fire on the cooking surface(taking up valuable deck surface). You don’t have an unusable cooking area near the fire since the fire is not on the deck and you won’t burn your pie when it is too close to the fire on an unusably hot surface.
Consistent baking temperature.
If you have had to stop in your busiest hours to let your oven heat up or cool it down from too little or too much fire you will really understand this one and then imagine an inexperienced pizza man and it spells DISASTER.
Instead of months to train and expensive pizza man to work the oven it only takes a quick demonstration and off you go and yes it is that easy.
With a conventional brick oven, you will always have one man stuck working the oven if even only 1 pizza is in it, to avoid burning. Less skilled labor.
Consistently baked pizza.
No variations due to different people working the oven. Your pizza is always baked the way you want it.
No oven fade. Your oven won’t quit in the middle of the rush because the surface got cold.
We set a world record at pizza expo-200 pies in 51 minutes from 1 oven.
I could go on, and will be glad to when you call me ,but just know that you as an operator ,having the peace of mind of a reliable oven, turning out a reliable complaint free product, is priceless! Happy pizza to you.