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The commercial pizza oven safety tips for the restaurant oven are important because the restaurant oven is not a light-duty appliance. It operates at high temperatures and long hours of service. Often in a line of other stations in the kitchen such as prep tables, storage, packaging and taking delivery, the restaurant oven is often left to attend by employees moving at speed. For the restaurant owner, the chain buyer, the distributor and the kitchen manager, safe operation of the oven is more than the safety of employees. It can also impact fire safety, food safety, the life of the equipment, the down time of the equipment, the insurance risk to the restaurant and the long-term operating cost of the equipment.
While a great commercial pizza oven will reduce daily safety pressures, safe results are also dependent upon proper installation, staff, ventilation, regular cleaning and periodic checks. Bakers Rock is an overseas brand of Shanghai QiangAn FoodService Equipment Co., Ltd. Bakers Rock supplies a range of commercial conveyor pizza ovens to pizza chains, pizzerias, cafes, cafeterias, western restaurants and all food production outlets. Its extensive range of commercial pizza ovens includes: electric impingement conveyor pizza ovens, gas impingement conveyor pizza ovens, stone belt conveyor pizza ovens, deck ovens, dome ovens, all suited to various commercial kitchen environments and setups.
This area is hot and messy, comprised of heat, speed, grease and crumbs, packaging materials and high volume movement. A pizza station could be a disaster when one person is rolling out the dough while another is looking up to confirm toppings, and a third person is boxing up finished pizzas near the oven exit. Chaos will ensue and there will be burns, dropped trays, blocked paths and hot surfaces touched when no clear method of operation is in place.
As part of your restaurant daily operations the issue of pizza oven safety needs to be taken more seriously than just adding a sign to the wall. Establishing a safe work flow through the use of your pizza ovens will protect your staff from burning themselves, keep items that can burn at a distance, help stop fires from occurring as a result of cleaning the oven and aid in the day to day running of the kitchen maintaining a constant output of produce. This is particularly relevant to the use of conveyor pizza ovens where food is constantly passing through the long baking chamber found in many high volume restaurants.
Safe operation of your oven begins before you even receive the oven! Check out your kitchen layout, the strength of your counters and verify the type of electrical or gas supply that you have and the ventilation route that the air will take as well as the amount of space required by your service people for access to the machine. Yes, even though the oven is compact it will still require loading space and exit space, for cleaning as well as adequate clearance to allow for proper heat management.
Smaller stores need ovens that fit in their limited floor space, but are still capable of producing large quantities of top quality bread. The H1624Pro is a 16” wide countertop conveyor oven that Bakers Rock has designed specifically for these small stores. It has a 16” wide belt, a 16” wide by 24” deep heating area, independent top and bottom temperature control, and has a maximum temperature of 320°C. The H2024 has a 20” wide belt, and an openable window for easy removal of pizza. It is a digital controlled oven with ECO mode, and a maximum temperature of 300°C, and is ideal for use in cafés, delivery outlets, western restaurants, and chain supermarket foodservice areas where space and workflow need to be planned to achieve maximum production.
Small items such as cardboard boxes, paper liners, plastic containers, flour bags, towels and cleaning products must be kept away from hot oven surfaces, even if the oven has insulation and a surrounding heat zone. It is also important to avoid using the oven top for storing items as in commercial kitchens even the smallest habit can become a major hazard over a long period of time.
Commercial kitchen ventilation systems play a large role in safe pizza oven use in restaurants. Hot air, food fumes, and heat build-up can all contribute to staff discomfort as well as to kitchen safety hazards. Gas pizza ovens are particularly critical as the supply of fuel as well as the combustion air, and exhaust conditions must all be addressed in accordance with local regulations and by a professional installer.
They may be easier to place within the confines of an indoor restaurant, café, food court or shopping mall store but you still need to investigate the amount of ventilation required before purchasing. A kitchen that feels to be ok during your test period could become a very hot place to be during a 2 hour peak. Always check local authorities, qualified installers and building requirements before purchasing any commercial pizza oven.
Bakers Rock offers three lines of pizza ovens, all suited for different situations. Impingement ovens are available in electric and gas models and are ideal for comparison shopping between commercial pizza oven models. When choosing an oven, the buyer must take into account the type of fuel available, local ventilation requirements, the size of the store, the number of menu items and the expected peak hour volume.
One of the simplest ways to reduce the accidents in commercial pizza ovens is by holding a staff training on the use of the ovens. Especially in a conveyor oven situation, you must make a clear distinction between the loading side and the pickup side. Never enter the baking chamber any further than necessary, never cross the conveyor belt and always grab a hot tray with the correct protective gloves. Assign a spot to the finished pizzas on the landing area and do not let the pizzas pile up at the exit of the oven.
Safety on conveyor pizza ovens benefits from repeatable actions. After initial belt speed, temperature, and baking time have been set by the user, the same process is repeated shift after shift. Innovative control systems of Bakers Rock conveyor ovens support standardized processes and automatically adjust time and temperature, according to the different types of food, to guarantee perfect results. Thus, restaurants benefit from the reduced need of very experienced staff members while at the same time the process remains clearly organized.
Making changes to time and temperature without following a process that has been approved by a manager can have an impact on food quality and safety. A frozen base needs to be cooked at a certain temperature for a long period of time, whereas a thick crust pizza and chicken wings are best cooked at high temperatures for a short amount of time, whereas a steak or baked rice may require lower temperatures for longer periods of time. If these items are being cooked during peak periods of service and constant changes are being made to attempt to improve them, chaos can ensue in the kitchen. Instead, the approved time and temperature for the kitchen’s major items should be posted and then the cooks can be taught to follow them.
Commercial pizza ovens that are used day and night to produce pizza after pizza to produce pizza after pizza will, by nature, collect an enormous amount of crumb, cheese, oil, sauce and flour. Much of this material will wind up near the area where the conveyor belt is, in the crumb tray, in the openings and in the surrounding countertop. These areas should be scheduled, documented and cleaned only when the oven has cooled and the equipment has been de-powered or the fuel has been shut off safely.
Bakers Rock conveyor ovens have been designed with cleaning and maintenance in mind. Some models of our conveyor ovens feature removable crumb-collecting trays, openable window sections, stainless steel construction and accessible operating parts. The cleanliness of your baking equipment is a priority, especially in restaurants where there is limited time to clean, in order to keep a safe environment, reduce odor, and maintain the quality of your products. The features of its models enable your staff to maintain your oven on a daily basis.
Safety for electric conveyor ovens begins with the proper electrical installation, correct voltage, proper wiring and a dry working environment. This means no pulling of cables, no spraying of water near control panels and no cleaning of electrical components while the oven is powered. Bakers Rock offers a range of electric conveyor ovens to suit various commercial environments from compact under counter models through to larger production models suitable for the medium to large pizzeria.
Prevent fires by ensuring gas conveyor oven safety measures are in place including correct installation, the right gas type, leak checks, proper exhaust ventilation and safe shutdown procedures. Bakers Rock gas models include the G2028 and G3240 gas conveyor oven suitable for small to medium size pizza shops, coffee shops, western restaurants and large commercial kitchens. Ensure the oven can be used with the local gas supply before you buy.
Stone conveyor ovens operate at higher temperatures and therefore require greater emphasis on heat exposure and proper cleaning. Bakers Rock’s high performance stone belt conveyor ovens are designed with refractory stone fillets and are capable of reaching extreme temperatures of up to 450°C. Models such as the S1832 and S3240 stone conveyor ovens are ideal for use in pizza chains, western restaurants, pizza factories and baking plants as they are able to produce stone-baked quality products on a continuous basis. Allow adequate time for stone conveyor ovens to cool prior to cleaning and avoid touching the stone or belt as it can cause serious injury.
Shanghai QiangAn FoodService Equipment Co., Ltd. is a Shanghai-based company founded in 2001 and now markets its brand Bakers Rock to commercial pizza oven buyers around the world. The major line of equipment that Bakers Rock markets are commercial air impingement conveyor pizza ovens that have become the typical solution for medium to large pizza chains, individual pizzerias, pizza restaurants, distributers and the foodservice arm of institutions.
Bakers Rock’s products have been enhanced with the factory experience, R&D capability, patents related to products and CE, ETL, and ISO 9001 certifications to support customers. Meanwhile, pre-inspection of equipment before shipping, providing of spare parts, online voice or video communication with customer service for repair and other service after sales for commercial customers are provided by Bakers Rock to ensure smooth and efficient after sales service. On the other hand, for buyers who are checking the long term supply ability, Shanghai QiangAn FoodService Equipment Co., Ltd. can be checked for the factory background, quality control and product support for buyers who are checking the long term supply ability.
Safety for commercial pizza ovens is determined by the entire operating system. This includes factors like proper installation, correct ventilation, required clearance, safe operation through proper training of staff, correct set point, good cleaning and proper maintenance. Small problems can become large safety issues before you know it. The type of oven – electric, gas or stone conveyor – must be addressed individually. However, a general rule applies to all types of pizza ovens as well as other pieces of equipment in the kitchen: the equipment must fit in the given space, the staff must know how to use the equipment to complete the given task correctly, and regular maintenance must be performed prior to small problems becoming large safety and operating issues.
Bakers Rock electric impingement conveyor ovens, gas impingement conveyor ovens, and stone belt conveyor ovens offer many options for various applications in the kitchen, fuel sources, production volume and types of cuisine. Commercial pizza oven safety and selection help for the purchase of bakery ovens before your actual buy is offered by Bakers Rock for new kitchens, replacement equipment for already existing lines as well as for resellers, restaurants and distributors.
Q1: How do you safely use a commercial pizza oven?
A: Using a commercial pizza oven in a safe manner requires a number of factors including adequate clearance, proper temperature settings, trained staff, using of correct gloves in the area, and a clean work area to maneuver. This means staff are to not reach into hot chambers, packaging is to be kept away from heat, and that items are loaded and picked up from the oven in a consistent manner each shift.
Q2: Does a commercial pizza oven need ventilation?
A: Most commercial restaurant kitchens will require some form of extraction or heat management in relation to commercial pizza ovens. Gas ovens need particular consideration in relation to the combustion air and exhaust conditions, whereas electric ovens are often easier to install but again consideration will be required in relation to the heat that the oven will generate and the local byelaws in place as well as the overall comfort of the kitchen.
Q3: How often should a conveyor pizza oven be cleaned?
A: A conveyor pizza oven must be cleaned in accordance with the usage of the restaurant and the manufacturer’s recommendations. Crumbs, oil, cheese and sauce must be checked on a daily basis. However deeper cleaning of a conveyor pizza oven must be done after the oven has cooled and the power or fuel supply has been safely handled.
Q4: What safety features should a restaurant pizza oven have?
A: Key characteristics of a restaurant pizza oven include stable temperature, simple operating controls, durable insulation, easy cleaning access, strong construction and certification for your market. For a conveyor oven additional characteristics include belt control, panel reliability, crumb management and ease of maintenance.
Q5: Is a gas pizza oven safe for indoor restaurants?
A: Gas pizza ovens can be used in indoor restaurants, if properly installed, well ventilated, matched with the correct gas type and serviced on time. The proper installation of a gas pizza oven should be undertaken by competent individuals, with due reference to local restaurant kitchen safety regulations.
