Buying a large piece of cooking equipment is not a decision easily made. We all spend days researching what is best for our business and shop around for the absolute best prices. Perhaps you’re opening a pizzeria or just trying to expand your current menu by adding pizzas and/or flatbread. Determining which pizza oven is ideal for your business can be determined by asking yourself four questions:
- What type of pizza are you interested in making?
- What volume of pizza do you want to be making each day?
- Just how much is your budget?
- How much space do you have available for the oven?
Depending on how you answer these questions, it steers you toward one maybe two options of the four types of pizza ovens which are a conveyor, deck, brick, and convection. Each has its advantages and disadvantages; some might not be in a position to suit your needs whatsoever while in some situations they all may be acceptable choices.
- What kind of pizza are you interested in making?
What this comes down to is if you are creating a thinner crust pie or a thicker and deeper pizza such as a Chicago or Sicilian. All four oven choices can manage thin and normal crusts with moderate toppings. The problem arises when you’re making the thick and heavy crusts, in which case you’re confined to deck and brick ovens. A conveyor and convection would not be able to cook your pizzas evenly and thoroughly.
It’s also important to consider whether you have a takeout/delivery business model or are a sit-down restaurant. Conveyors and convection tend to be the ovens of choice for delivery and pick-up pizzerias as they can cook pizzas quickly, in five to six minutes, and consistently. Deck ovens allow more control to the chef, allowing for varying finished product. Brick ovens are unique in that they’re regarded as the artisanal approach to pizza making. There’s an aesthetic to getting a large brick oven visible to your customers, allowing them to observe the process. They do but require the most skill to utilize since if you’ve got various chefs operating the oven, you might get unique degrees of doneness. You should frequently rotate and move championships inside a brick oven and then monitor them carefully since these ovens offer the quickest cooking time, frequently under a few minutes
- What volume of pizza do you mean to be making each day?
In case your oven can’t keep up with the demand of your clients, then it simply isn’t the oven for you. One of the most important things to consider when the volume is a problem is a way many pizzas which you can have from the oven at once as well as many can be produced in an hour. Convection ovens have the lowest output as you have limited space to use and therefore are often losing heat because of opening the door to assess in addition to insert and eliminate pans as they finish. Brick ovens tend to be hard too for the only reason that distance becomes a massive issue. Yes, you own an excellent product but a brick oven takes up a great deal of space (not as readily maximized as a deck, for instance, by stacking) as is and has limited space within the oven to use.
About the middle of the road is deck pizza ovens. They have a relatively low pizza output, but they compensate for this because they are in a position to be stacked one on top of another one. It is not unusual to have a pizza oven with five, four, even six decks that allow what would typically be a minimal output to create a sensible amount of pizzas per hour. If you’re needing something to produce a lot of pizzas in a short amount of time, then nothing compares to the production of conveyor pizza ovens. Since they’re continually fed through the oven by its belt, you can churn out cooked pizzas as quickly as you can assemble them. If this is not sufficient, similarly to deck ovens, then you could also stack conveyor ovens to allow an even higher level of production.
- How much is the budget?
The price points for different types of pizza ovens marginally correlate to their quantity of production. Convection ovens are regarded as an entry-level and affordable or budget-friendly option. These may be found anywhere from a few thousand dollars up to nine or ten thousand, varying with the size. Conveyors and deck ovens, as formerly mentioned, are stackable and thus have a huge assortment of pricing. These can be seen as cheap as a few million up to twenty or even thirty thousand dollars. Because you’ve got the option of piling, the ceiling is the limit. Brick ovens are easily the most expensive of the four, though. This is because it necessitates installation and construction. You do not buy an oven and get it delivered; it is a built-in position and is quite large. It requires a seasoned professional to build this, though you can build yourself if you are handy (and daring) enough. Typically the only restaurants which utilize a brick oven would be for luxury kitchens; those looking to create a high-quality product and dazzle waiting for customers as it is a sight to see. You should always buy commercial restaurant equipment from the experienced and reputed seller of the restaurant supply store.
- How much distance do you have available for the oven?
This is a simple one to determine, however you may be frustrated as space does not go too much. If you’re severely limited on space and wish to add pizza into your restaurant’s menu, then that entry-level convection might be exactly what you need as they take up the smallest quantity of space with a considerable margin. Approximately 20ft³ to 55ft³, they can fit in even when restricted to the kitchen area. Deck and conveyor ovens are fairly large, coming in around 100ft³ to 190 ft³and 140ft³ to 300ft³, respectively. Conveyor ovens are somewhat bigger than the deck ovens and may be awkward fitting into your kitchen area, due to the conveyor belts extending in both directions to get a few feet to permit pizzas to be removed and placed. Brick ovens are frequently the size of conveyors but can also be much larger. They also are awkward to put in your kitchen area as they have to be installed and built-in place. It’s considerably different than getting a bit of equipment. If space is a problem for you, a brick oven is frequently not going to be a chance. This is complicated even further that it takes up 100 percent of this space as it is built from the ground often to the ceiling.
There are a lot of things to think about when purchasing a pizza oven for your business; these four questions would be the largest and most prominent factors to consider but are just the start. It’s not a decision you may make lightly. We hope this has helped you understand the application of the four types of pizza ovens and if one might be more appropriate over another. If you have any questions or specific needs that aren’t covered in this brief guide, drop us a comment, or contact Texas Restaurant Supply for more information.