International Bakery looks at the different types of pizza ovens available for the commercial market from large, automated conveyor ovens to authentic wood fire
Selecting the right oven is essential to any pizza based business whether restaurant or mass manufacturing. From large, commercial operations to small family-owned businesses. What’s appropriate for one setting may not work for a different kind of establishment. Things like volume, space, fuel source and pizza type are all things to consider when choosing a pizza oven. Let’s explore a few of these factors and discuss the details that go into buying the best commercial pizza oven for your business.
Knowing the trends in the pizza world when choosing your commercial pizza oven. The preferred choice among most pizza consumers and suppliers change from time to time, depending on the trends, marketing push of a certain group or brand and/or from the media depending on which are believed to offer the best quality pizza.
Opinions are vastly different on what can produce the “best pizza”. It’s like asking someone what’s the best make and model of car? Everyone has their own preference of what a good pizza should look like. Traditionally, deck ovens were the ovens everyone was using. Brands like Blodgett and Bakers Pride stamped their dominance in the pizza market by creating a solid box type deck oven that satisfied most users, producing a good quality pizza with very few parts to go bad. As skilled labor started to become a valuable commodity, conveyor ovens started to gain momentum. The idea of placing a pizza on one end and getting a consistent product from the other end appealed to the masses. Some larger chains started switching out, increasing volume and keeping consistency at bay. The problem of finding the right oven for your business isn’t hard to solve—you also need to consider how much pizza you want to produce, how much space you have available, what kind of pizza you want to make, and how much money you are willing to spend and the cost of utility. Let’s look at how different types of pizza ovens fit into these categories.
Whether round or rectangular – automated pizza machines allow products to always be in the right shape during the making process, but in the beginning, there is always a dough ball.
Fully automatic systems can produce the popular pan pizza (as used by market-leading companies) or bake the dough directly on the conveyor system. Italian, American, with thin crust, with thick crust –depending on which market you want to serve, can make you an individual offer. The systems offer a high degree of automation and are accordingly popular with the major industrial manufacturers.
Semi-automatic systems can also meet the needs of small to medium-sized productions with high-quality and easy-to-operate machines. Doser/shakers for sauces, grated cheese, herbs, diced vegetables, dry ingredients, etc. as well as slicers for meat/sausage, pepperoni or pizza. Automation offers compact solutions for any establishment either individually or placed in a group (bundle).
Automation allows for cost efficiency and time reduction for businesses….
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Editor, International Bakery
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