WHAT IS THE PROFESSIONAL PIZZA OVEN OF THE FUTURE LIKE? 10 THINGS THAT ONLY A FEW KNOW
WHAT IS THE PROFESSIONAL PIZZA OVEN OF THE FUTURE LIKE? 10 THINGS THAT ONLY A FEW KNOW
Our ancestors cooked with fire, wood and stone because they had nothing else!
The charm of a wood-fired oven is undoubted but its high price, complex installation and difficulty of use justify asking a question when equipping a professional pizzeria: is it possible to achieve a similar cooking with other types of ovens?
The answer is yes. Below is a summary of the 10 main features of the PROFESSIONAL PIZZA MAKER OVEN of the future:
- It’s ELECTRIC
Since gas (butane or natural), as a fossil fuel that it is, causes the greenhouse effect responsible for climate change.
- DOES NOT SMOKE
And, therefore, its installation is simple and does not need smoke extraction.
- Cook by RADIATION
The radiation emitted by its red-hot electric heating elements, the most fire-like energy source and responsible for the characteristic dark specks that authentic Italian pizza presents on both sides and that neither cooking by convection (hot air) nor cooking by driving (contact with stone) can provide.
- Cook QUICKLY and DIRECTLY (without air injection)
Because their electric heating elements are INSIDE THE COOKING CHAMBER and the radiation they emit is light energy, which does not need air to propagate. If, in addition, it is generated within the same cooking chamber, it cooks faster and is more energy efficient than air injection.
- Cook EVENLY ON BOTH SIDES
Why should a pizzaiolo turn and lift the pizzas inside a wood-fired oven? So that the radiation from the fire reaches homogeneously all the parts of them, something that is achieved without so much effort with red hot electric heating elements distributed evenly in the upper and lower part of the furnace chamber.
- Produce MORE PIZZAS PER HOUR because its CONVEYOR
A single person can easily bake twice as many pizzas as in other types of ovens because they only have to take care of spreading the dough, placing the ingredients and putting the pizza in the oven. Everything else, the conveyor oven takes on
- It has REFRACTORY WALLS of STAINLESS STEEL
Stainless steel is one of the most suitable materials for cooking due to its physical and chemical properties: resistance to high temperatures, abrasion and scratching, easy cleaning and no migration to food. In addition, polished or semi-polished steel has refractory and reflective qualities that favor the homogeneity of cooking.
- It is OPEN, without DOORS
Because when you open the door of an oven, its temperature drops. This slows down cooking and makes it difficult to control the baking times of each pizza which does not happen in an open oven.
- It’s easy to USE
Independently controlling the power of the upper and lower heating elements and the speed of the conveyor belt is sufficient to ensure optimal cooking.
- It’s easy to INSTALL
PLUG-AND-READY
GOODBYE: gas, smoke extraction, wood, air injection, pizzas burned on one side and raw on the other, refractory stone, opening and closing doors, slow service and high costs in staff.