Commercial Pizza Oven Buying Guide

First recorded in the 10th century the Pizza has never been so popular with some commentators suggesting we are now entering a “Golden Age” with the rise of the Pizzaiolo . New technologies and innovations help pizzerias, restaurants and takeaways to quickly and consistently create the perfect pizza – authentic Italian or luscious deep pan to take away. A big decision for any pizzeria, takeaway or restaurant with pizza on the menu – which pizza oven is best for them? The traditional oven can provide the centre piece and real theatre to the front of house dining experience in your restaurant or you may simply need to create delicious pizzas as quickly and economically as possible. We’ve created this guide to help you decide. Start with Speed. For high volumes of pizzas at speed, then the conveyor pizza oven is perfect for you. The commercial conveyor oven is ideal for kebab shops & takeaways where quick production is a necessity. The conveyor oven has a set of rollers so you can place uncooked pizzas on one end of the conveyor, it is then pulled through the oven under powerful heating elements and is cooked, on average, in 4-6 minutes. Benefits of the conveyor oven: High volume production. Approximately 80 pizzas per hour. Little pre-heat time. Arguably, more versatile than traditional ovens. Does not require constant attention. Limitations of the conveyor oven: Does not produce the authentic Italian taste that you get from traditional stone based and/or wood fired pizza ovens. Best results achieved with thin crust pizzas with little topping.

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