Restaurant Pizza Ovens

Choose a conveyor, deck or carousel pizza oven to make delicious pizzas
By Robert Hill Restaurant pizza ovens come in three basic types: conveyor pizza oven, deck ovens and rotating (carousel) deck ovens. Choosing the commercial pizza oven that best fits your business takes some basic planning. Consider the available space of your restaurant, pizza volume anticipated and type of fuel.
 

The popular conveyor pizza oven requires only 15 to 20 minutes preheating. The conveyor’s capacity enables full production at peak hours. Deck ovens include stone, brick pizza ovens and typically stainless steel material. These offer better tasting pies. The inside has ceramic tiles, bricks or stone for the cooking deck. The style adds a nice touch to your restaurant with wood fired or combo of wood and gas. Some come with electric heating elements. Carousel ovens rotate the pizzas and provide good energy efficiency. 

Choose a pizza oven suitable to your business plans by: 

1. Determining the type of oven.

2. Establishing your budget.

3. Measuring the available space for an oven.

4. Forcasting the volume of pizzas needed.

Choose conveyor ovens for quickness and capacity

A conveyor pizza oven provides consistency in baking with high output. Make the pie, place it in the oven and soon after it comes out the other side. For cleaning, consider an oven with easy access through removal doors and panels.
Try: For a conveyor pizza oven choose from a nice selection of single, double or triple pizza ovens at Northern Pizza Equipment, Inc. For a gas or electric restaurant pizza oven that reduces labor costs and energy bills see ACityDiscount.com.

Pick a stone, deck or brick pizza oven for looks and flavor

These ovens need monitoring so the pie doesn't burn. They look the best, especially with burning wood. Preheating takes longer.
Try: Click your choice from aesthetic double or single deck ovens with ceramic decks at Valiant Equipment. See Wood Stone wood and fire deck ovens with optional brick façade for the look of a traditional brick oven. Old world cooking ambience comes with these brick pizza ovens at Pacific Coast Brick Ovens. Get a modern, high capacity wood burning oven or gas brick pizza oven at Forno Bravo.

Consider a rotating, carousel oven for high output

Carousel ovens take less space than conveyors but have the same ease of use. A rotating deck gives consistency in baking.
Try: Consider the Remco Millennium carousel brick oven with 90 second bake time for thin crust, 4 to 6 minutes for deep dish and bake 250 pies per hour at Remco. See the traditional Italian dome oven Modena Twister rotating commercial pizza oven at Forno Bravo. This oven bakes a pizza in 2 to 3 minutes with 53 inch round footprint in either wood-fired, gas or combo models.

Look at remanufactured and used pizza ovens for cost savings

Several companies offer used pizza ovens for sale at considerable savings. Remanufactured ovens look good with bad parts replaced. Check these out for a good deal.
Try: Pick a brand like Middleby Marshall, Blodgett, Lincoln Impinger, GTX Gemini or Bakers Pride at Northern Pizza Equipment. Go to AMS Enterprises specializing in reconditioned Middleby Marshall and Lincoln Impinger pizza ovens.

• Conveyor pizza ovens need cleaning according to manufacturer instructions. When the inside builds up residues it can produce a fire or give unwanted flavors in the pizza.
• A longer conveyor oven results in more pizzas going through the baking process; for example, a pizza oven 30 inches long holds 2 pizzas while one at 60 inches holds 4 pies.