If you are owning a bakery, or a public kitchen service, for instance; a hotel or a restaurant, you must know about the importance of the appliances that you would need. For a large number of clientele, you cannot possibly be using any kitchenware designed for home.
In the same manner, if you have to satiate the appetite of a large number of people with your inviting aroma of delicious pizzas you must purchase a commercial pizza oven.
Commercial pizza ovens vary a lot from their conventional counterparts. This is because the commercial ovens are supposed to be commissary and to earn more profit they have to be more efficient than the ordinary ovens. The commercial ovens are larger, and have the capacity of baking multiple pizzas, simultaneously. Their pizza stones and trays are also more generous than the conventional ovens. You can place more pizza dough on them.
Furthermore, these ovens come with more options so that you can serve more people. For instance, a commercial pizza oven will have an automated vegetable cutter and cheese grater. You can’t be employing people for it now to help you dice the toppings. If you are doing it with the help of a staff, you will be crowding your kitchen despite having an option of convenience and speed. Other additional things included are the dough rollers and dough mixers. They function according to their names. The dough rollers will save you time by directly making bases for standard sized pizza. Sautéing rings ensure that your pizzas look uniform and add sauces and cheese onto the pizza tops. Whereas the dough mixers will mix all the ingredients and knead the dough so it can be moulded into a perfect pizza.
The ovens used on such a broad scale also have a proper ventilation system. So, the oven will channel their exhausted heat through their own system of airing.
These additional elements have only been skimmed through. Other elements that you must have or usually come with the commercial ovens are pizza paddles, prep counters and conveyor belts etc.
You have Many Choices Pizza Oven
If you are installing a commercial pizza oven in your pizzeria, this means you have to choose between the source of fuel and how you would like your oven to maintain its temperature. On the basis of these things, you have a vast catalogue to choose from.
Convection Pizza Oven
These convection pizza ovens are for starters. If you are just starting out on a business, you can save your money by installing this oven. With convection technology, the pizzas are cooked evenly and a brown cheesy topping is quite an evident element of it.
The service depends upon the size of the chamber. An estimation shows that 40 pizzas could be baked per hour depending on the chamber. In five to six minutes you can come up with the perfect New Yorker pizza.
If you are particular with the maintenance and cleanliness of your oven, you can spare some ‘monies’ to invest in the decor of your comfy pizzeria or perhaps take-out venue.
Conveyor Belt Pizza Ovens Brick Pizza Oven
These are to level up your game. Step up and serve more pizzas. Whether you want them to be powered with electricity or gas, it is totally dependent upon your key requirement. The conveyor belt pizza ovens have choices for both. If you feel like more and more people are purchasing from you, you can meet your orders using these ovens. You prepare the dough and set it on the conveyor belt. The oven will take care of the rest of the things.
Depending upon the deck, the deck of the oven, you can expect to prepare 75-100 pizza servings per hour. That’s huge!
But they also require a huge space too for the conveyor belts. If your kitchen is spacious enough, then you are good to go.
Brick Pizza Oven
If you are assuming that the bud for traditional brick pizza ovens is lost, you may have to reconsider your thoughts. Not only do people love the taste of tradition that fills a brick-oven-baked pizza but it is the best model for commercial kitchens. Exuding class and taste, these pizzas are widely famous.
These ovens prepare less pizzas per hour as compared to others. An estimation shows that it could be only 80 pizzas per hour. However, they are qualified for producing all sorts of pizzas.
You name it, whether it’s New Yorker, Chicago, or Neapolitan, the brick oven won’t fail you. All you need is a good supply of wood that will burn to keep your pizzas warm and delicious.
Electricity, Gas or Wood, What Should You Use ?
To answer this question, you should know about your speciality, and your kitchen space. All these pizza ovens mentioned can be made available in gas and electricity as well.
But remember that if you want to serve crisper crust pizzas, gas-powered ovens might not be your option. Rather, you should opt for electric ovens which cook pizzas more evenly due to the proportionately distribution of heat.
Gas is a good option if you own a mobile pizzeria. Since the gas source is placed at the centre, the pizzas do not get an even supply of heat so the crust may be a little uneven. You can replace gas with liquid propane, in case you do not have a direct supply of natural gas. Keeping in view yours or your chefs’ faculty, as well as your business plan, you can march forward and choose well. Since food bases businesses flourish only when there is taste in them, you must not compromise on taste.
Conclusion
If the cost does not bother you, you should go for an oven that will allow you to make a pizza that is your specialty.
For running a successful food-based business, you must invest in smart choices. And smart choices are smart when all possibilities and utilities are checked. Think well before you make a bulky investment.
