Mmm, pizza! There’s nothing like the smell of a freshly baked pie coming out of the oven. When cooked to perfection the crust is crisp and chewy, the toppings are cooked throughout and the bubbling cheese has just a hint of golden-brown goodness at the edges. But what kind of oven does the best job at cooking your favorite dish? There are several different types of pizza ovens and each has its own advantages. There are ovens made for high-volume pizza parlors, artisanal pizza cafes, delis that only cook the occasional frozen pizza and even pizza ovens that are perfect for the home kitchen.
Ovens that are fueled by wood or coal cook pizza under super-hot temperatures – up to 1000 F. The result is the most authentic Italian-style pizza with a thin, crispy crust and a light smattering of flavorful ingredients. Wood-burning pizza ovens are used in all types of applications, in high-traffic and gourmet restaurants and at home in high-end and outdoor kitchens.
Deck ovens and conveyer ovens are the most common types of pizza ovens used in restaurants that specialize in pizza, perhaps cranking out several hundred in a day. A deck oven features shelves made of stone. Pizzas are stacked on the heated stone to cook and the result is crisp, authentic crust that closely mimics the flavor of pizza cooked in a wood-burning oven.
Conveyer ovens make pizza cooking simple and quick. Raw pizza is placed on one end of the conveyer belt and comes out the other end perfectly done in just a few minutes. Both gas and electric conveyer models are available.
Cart ovens are perfect for street vendors or for making pizza at fairs and carnivals. They are small, easy to transport and can be powered by gas or electricity.
Convection ovens cook pizza by circulating hot air inside the stove. Convection cooking results in even cooking and is favored for all types of baking. Pizza cooked in a convection oven will be perfectly cooked with no hot or cold spots to worry about.
Toaster ovens, convection ovens, and wood-burning ovens are common for home use and there are models made just for home use. Home pizza ovens aren’t intended to produce a high volume of pies, but can often be the centerpiece of any indoor or outdoor kitchen.
Buying a Used Pizza Oven
There are pros and cons to buying a used pizza oven, but a smart buyer can eliminate many of the risks associated with buying used equipment by following these guidelines:
Conveyer models, wood-burning, counter-top, high-volume, home ovens new and used – there is more to the world of pizza ovens than may first meet the eye. By working with a reputable new or used equipment dealer and taking the time to do your homework you can ensure that the oven you purchase will deliver delicious results for years to come.
I just need to add something in here :)
These pciees really set a standard in the industry.
I bought a JML haoegln oven about 3 months ago,I havent used my main oven since.I have baked,roasted you name it I have tried cooking most dishes in it and havent had a bad result yet. You can see it cooking and stop it when ever.I have tried quite a few of the netmums recipes and i am going to try the biscuits at the weekend.
read all the literature on the vaoruis ovens and pick the one that most suits your purposes.when I had the bakery we had an antique Master Baker oven. It functioned as the modern convection ovens do now. It was the jewel in the bakery.yes, they are more cost effective than regular baking ovens, cooking faster than regular.good luck with your endeavor!
A deck oven as an example is not neccessarily a high volume oven.