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A commercial pizza oven designed for small commercial kitchens has to fulfill several objectives. Firstly, the oven needs to be of a sufficient size to fit in a very small kitchen. Secondly, it needs to function during peak hours to provide optimal service. Thirdly, it must produce pizzas of constant high quality. And last but not least, the use of a commercial pizza oven should not lead to more work than before in the kitchen. In cafés, delivery restaurants, mall restaurants, food courts, supermarkets as well as in small pizzerias there is a need for the right oven: enough capacity without hindering work surfaces, for packaging, for refrigeration and for the personnel.
Small kitchens fail because people select equipment by size. That compact pizza oven you were comparing may look good in a small kitchen but when you start to add the functions of stretching dough, adding toppings, loading the oven, removing hot pizzas, boxing up orders, and cleaning your station to ready the next pizza, you start to see that a comparison of space-saving commercial pizza oven models requires evaluation of the oven’s footprint, the direction of the belt, the amount of heat it produces, its installation requirements, your typical menu items, and your typical production during your peak hours.
In larger pizza restaurants, zones are designated for preparation of the dough, baking, cutting, boxing, and pick up. In small restaurant kitchens, many of these functions are completed by a single individual within a small area and can be negatively impacted by the placement of the oven in relation to the preparation area and the service area.
More than just baking pizzas, small commercial pizza ovens can support a clean process from preparation to delivery. For a delivery shop with limited kitchen space, a small countertop conveyor oven could be ideal. Pizzas can be loaded in on one side, and as they are baked, they exit towards the boxing area. A café looking to add pizzas to their menu would benefit from an electric pizza oven for small kitchen installation as often gas lines are not available. A food court store would benefit from an oven that produces pizzas in predictable ticket times, as often customers expect quick service and there is little room for staff to stand around monitoring each bake.
These units are popular in small restaurants as they can be placed on the counter or on a stand leaving the floor space free for tables. Note however that the footprint of a pizza oven is only one dimension to consider. Also important are the height of the inlet, the size of the loading space, the size of the outlet space, the required heat clearance and the space needed by operators to safely open and shut the door. A very compact pizza oven that does not allow for trays or for finished pizzas to be placed on top of it can slow down the kitchen as much as a very large floor standing model.
Bakers Rock electric impingement conveyor ovens include compact countertop models designed for small and medium-sized foodservice operations. Models such as H1624Pro and H2024 are suitable for pizza chains, cafés, western restaurants, pizza delivery shops, and chain supermarkets, depending on menu and capacity needs. H1624Pro has a 16-inch belt width and a maximum temperature of 320°C, while H2024 has a 20-inch belt width and a maximum temperature of 300°C, giving buyers different choices for limited spaces.
Stackable pizza ovens help small kitchens protect their future capacity. When order volumes increase, instead of having to replace their equipment, owners can go up when model and site conditions permit. Small restaurant owners start off with one oven and expect to deal with delivery orders, late night business and perhaps even other stores in the future.
Bakers Rock offers several different conveyor oven sizes to choose from and notes that all of their conveyor ovens are stackable to create a very compact oven range that will allow the first oven to be purchased with growth in mind as opposed to just being a short-term solution.
In a small kitchen each piece of equipment needs to have multiple uses. This compact conveyor pizza oven not only produces perfect pizzas throughout the day but it can also be used to bake a variety of healthy snacks as well as steak, baked rice, noodles and even desserts to serve as light meals in the evening. So although the pizza oven is used for pizza at lunchtime it is earning its place in the kitchen for use of other baked items in the afternoon and evening.
Bakers Rock conveyor ovens are multi-food baking ovens. They have adjustable time and temperature. They are ideal for restaurants with varied menus that can’t have multiple dedicated ovens.
Conveyor ovens are perfectly suited to a small kitchen as they minimize manual intervention. The temperature and belt speed can be set to the optimum values, then left to operate under a predetermined program. This is in contrast to a deck oven where a pizza is placed on the oven floor and then monitored by the operator as it cooks. It may need to be rotated to ensure an even cooking and then removed after the optimal time.
The main difference between conveyor pizza ovens for small restaurant use and others is how they operate. A small pizza delivery outlet could be brought to a standstill by the difference but for a kitchen of that size, it is vital that the kitchen is able to manage to keep up with orders. With a good quality conveyor pizza oven, trained staff can load the pizza onto the oven and then continue with other tasks in the kitchen. When the pizza is cooked it exits the oven at the end and is collected by staff. This type of oven is part of the production line and does not require constant monitoring by a member of staff.
A secondary benefit to air impingement baking is the ability to increase the rate of heat transfer to the product. By utilizing hot air jet baking, Bakers Rock electric and gas impingement conveyor ovens are able to provide a consistent product on a continuous basis. In many cases, especially where there is limited personnel, simple operation and consistent results equal large benefit even where the oven is smaller.
Deck ovens are suitable for handmade pizza in chef-driven restaurants because they offer direct control of cooking and a stone surface. But that’s where their benefits end because the workflow in these types of restaurants can be a challenge. These units require more constant monitoring, more constant attention from the person operating it and adequate front of house space for loading and removal of the pies.
When high service speed, simplicity and consistency are key in a very small space, a countertop conveyor oven is usually the more practical choice. A pizzeria, a café, a convenience food outlet, the foodservice from a supermarket and a mall store with stores of foodservice of similar small dimensions are the kinds of operations that are best served by this type of oven, given that several different functions are performed by each employee.
Electric conveyor ovens are the perfect option for an indoor restaurant, shopping mall, café or any other type of venue where gas installation is a problem. Bakers Rock electric impingement conveyor ovens come in a 16 inch and 20 inch countertop size conveyor oven for the small kitchen as well as larger sizes for growing stores. Because of the power required by some models, the small kitchens require the same amount of power as the equipment in order to efficiently plan the site.
A gas conveyor oven could be a great option for kitchens already running off LPG or natural gas, needing to heat quickly and producing at a high commercial volume. Bakers Rock offer a range of gas impingement conveyor ovens. Here we have two models, the G2028 and the G3240. The G2028 is a 20″ Gas/LPG conveyor oven, reaching temperatures of up to 350°C, making it ideal for small to medium-sized pizza shops, coffee shops and western restaurants.
A stone conveyor oven is ideal for buyers who require the efficiency of a conveyor system but have a desire for a stronger stone-baked crust profile. Bakers Rock stone belt conveyor ovens are equipped with refractory stone fillets as opposed to a traditional stainless steel belt. Its S1832 model reaches temperatures of up to 450°C and is suitable for pizza chains and western style restaurants, while its larger models of stone conveyor ovens are designed for use in pizza factories and large baking plants.
A small pizza station should be laid out in relation to the movement of food and staff. The area for preparation of ingredients should be positioned closest to the loading side of the oven. The exit side of the oven should then face the area for cutting, boxing or picking up of pizzas. Refrigerated ingredients for pizza toppings should be positioned close enough to pick up quickly but not so close as to be affected by heat in the area. There must also be room for cleaning of trays, for collecting of crumbs and for removal of and cleaning of all removable parts.
Before purchasing, buyers should calculate peak-hour pizza demand rather than average daily sales. A small store that sells only ten pizzas per hour in the afternoon may need far more capacity during dinner delivery. For a 100 m² restaurant with a dine-in and delivery model, production demand can rise quickly when indoor seating and online orders overlap. A compact commercial pizza oven should therefore be selected by both space and output, not by footprint alone.
Bakers Rock is a foreign trade brand of Shanghai QiangAn FoodService Equipment Co., Ltd., a manufacturer specialized in commercial pizza oven for many years since founded in 2001. Shanghai QiangAn supplies conveyor pizza oven solutions to medium and big pizza chains, individual pizzerias, pizza restaurants, foodservice chains, cafeterias, hotels, schools and other institutions. People who are looking for Bakers Rock conveyor pizza oven can find electric impingement conveyor oven, gas impingement conveyor oven and stone conveyor pizza oven by fuel type, by size of kitchen and by objective of production.
A small kitchen does not have to mean the smallest oven in the market. While it is true that a smart kitchen design is essential to optimize space, a smart commercial pizza oven design is equally important. When evaluating whether a pizza oven will save space in a small kitchen, consider the following factors: countertop space required, stackability, belt direction, power requirements for electric models or gas line requirements, ability to cook multiple foods at once, and peak output during busy times.
Small and independent restaurants, cafes, pizzerias, delivery outlets, mall kiosks, supermarkets and the growing number of restaurant groups can find in Bakers Rock the right conveyor oven for their small kitchen in order to produce high quality pizzas with speed. New stores, small kitchens that need an upgrade, retailers and distributors can contact Bakers Rock in order to receive assistance in choosing the right compact oven based on the kind of menu that is served, the available floor space, the kind of fuel that is available and the number of pizzas that are produced on an hourly basis.
Q1: How much space does a commercial pizza oven need?
A: The amount of space that a commercial pizza oven requires is calculated by summing the dimensions of the oven body plus the loading side, exit side, heat clearance, cleaning, and space required for staff to pass by the oven. In small commercial kitchens it is sensible to incorporate the pizza oven with other equipment and workstations such as food preparation tables, refrigerators, cutting tables, boxing areas and ventilation equipment.
Q2: What is the best pizza oven for a small restaurant kitchen?
A: When you run a small restaurant you want fast service, simple training for your staff and the ability to serve pizza of a consistent quality. Countertop conveyor ovens make perfect pizza ovens in such situations. Electric impingement conveyor ovens in particular are very suitable for use in cafés, in mall stores or as a pizza outlet that delivers. They have a relatively small surface area and therefore can be placed with ease in a small kitchen.
Q3: Can a countertop conveyor oven handle delivery orders?
A: Counter top conveyor ovens are able to handle delivery orders when the following specifications are equal to the store’s needs to handle peak hours of demand: belt width, chamber length, baking time and temperature range. When looking for an oven for a small delivery shop it is important to first figure out your dinner rush volume and then pick the correct size oven for your needs.
Q4: Is an electric pizza oven better for a small kitchen?
A: In situations where there is limited access to gas supply or you want to install an indoor oven in a small kitchen then an electric pizza oven could be a more suitable option. Situations that apply to this would be sites with no gas supply, sites that require indoor installations or sites that are based in shopping malls, cafés or food courts. You would then need to consider your power supply, your menu, the quantity of pizzas you are going to be making and local installation regulations.
Q5: How do I choose a compact commercial pizza oven?
A: For small commercial kitchens with limited floor space a compact pizza oven is the way to go. Factors to consider are your available floor space, pizza size, peak-hour output, fuel type, staff skills and menu variety. Will this oven be able to produce other than pizzas and will you need stackable capacity in the future.
