Two people walk into a pizza shop and take a seat at the table. They order from the menu and wait for their pizza. The customers have three expectations. They want their pizza hot and tasting great. They want it made to order. They want their pizza done in the quickest time possible. Um, maybe that's four things customers want.
In either case, pizzerias worldwide depend on commercial pizza ovens that cooks a pizza to perfection. Based on the size of your business and whether you are serving other items on the menu besides pizza, dictates which commercial pizza oven would work best.
A commercial oven can be a wood-burning pizza oven, deck oven or convection oven. Each commercial pizza oven cooks in different ways and heating methods with temperatures of a slow-cook convection heat of 460 degrees to a flamed inferno of 1,000 degrees.
Wood Burning Oven: A shop looking for more of a traditional feel and taste of Italy uses a wood-burning oven to bake pizza. These ovens are made out of brick or concrete as they maintain an even temperature. The pizza cooks on a stone as it bakes bubbly hot and crispy. The oven operates on wood, although you can heat it with coal or gas. Pizza is ready in about 3 minutes in this commercial oven.
Pizza Deck Oven: These commercial pizza ovens are wood-burning ovens without the wood. It bakes to that traditional Italian taste right on the burners. The deck oven has several stone shelves where the pizza bakes by either electric or gas power. This commercial oven cannot maintain an even temperature when cooking multiple pizzas. It needs to reheat to its appropriate baking temperature.
Pizza Convection Ovens: In an economy where a business has to consider the amount of building space for equipment while trying to save on energy costs, pizzerias purchase pizza convection ovens. These commercial pizza ovens use convection heat that's circulated by fan. Although it has a quicker preheat time of 15 minutes, it has a lower cooking temperature. Heat recovery is not an issue.
A commercial pizza oven has to be right for your particular pizzeria business. Choose one that is within your costs and needs.