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For any restaurant, pizza chain, distributor or foodservice operation, the commercial pizza oven is the most important piece of equipment to affect the quality of the pizzas that are produced and the taste that they have. The oven not only produces heat but can greatly affect the way that a pizza is produced and the amount of time that it takes to produce them. For instance, the oven can determine how fast the crust will rise, how evenly the cheese will melt and the amount of moisture that is left in the crust. Furthermore, a well-sized oven is critical in a kitchen to be able to produce the same quality of pizzas whether it is for dine-in, delivery or high volume production. A good dough formula can fail in a poor oven but a good oven can aid in the production of consistent quality pizzas.
Selecting the correct oven for the environment it will be used in has become a realistic purchasing decision rather than an expensive piece of kit that has to be adapted to meet operational requirements. Key considerations for buyers purchasing a commercial pizza oven include heat recovery, airflow, belt speed, baking surface area, fuel type, and operator skill level. Bakers Rock, an overseas brand made by Shanghai QiangAn FoodService Equipment Co., Ltd. specialize in producing conveyor pizza oven systems that are designed for use in restaurants, pizza chains, independent cafés, food factories, and other institutions offering a variety of foods as well as pizza that delivers both taste and repeat business.
Our understanding of the pizza making process is typically framed within the constraints of a small window of time during which a pie is baked. In this time, the dough must rise, the bottom of the crust must harden, the edges must brown, the sauce must heat, and the toppings must dry just enough in order to prevent them from becoming soggy for the remainder of the pie’s existence. For someone making pizza in a commercial kitchen, this process is repeated hundreds of times every day.
Mist setting oven can produce undercooked crust, soggy centers, unequal cheese melt, dry toppings or long wait for guests. Often the cause is inability to hold heat between loads or even a lack of skill to guest-bake in absence of full time baker. An artisnal bakery is often their skill-set, but a chain or delivery store- it’s repeatability that is important.
Bakers Rock conveyor ovens are designed to work in fast paced environments. Features such as air impingement, adjustable belt speed, intelligent temperature control and stainless steel construction allow for a precise controlled baking environment and path down the oven. The result is fast service but also a greater correlation of time, temperature and end product for a perfect pizza every time.
If you are in the market for a commercial pizza oven it is also important for the unit to quickly and consistently reach peak baking temperature. A poor heat recovery system will often result in the first pies baking extremely well and the subsequent pies opening to find them under cooked. When purchasing commercial pizza ovens businesses often analyze the oven’s chamber size, the amount of power that it puts out, the type of fuel it uses, and the general make up of the oven. Peak hours for many restaurants occur during late evening hours when the oven is under the most stress.
Electric impingement conveyer ovens from Bakers Rock are available in compact and large sizes to fit all types of establishments. Bakers Rock’s H1624Pro reaches high temperature of 320°C, perfect for large pizza chains, modern style cafes, and western style restaurants. For middle to large pizzerias, and other big food factories that need wider belts, and larger capacity of output, Bakers Rock’s H3240 impingement conveyer oven would be an ideal choice.
Airflow will effect how heat reaches the surface of the dough as well as the cheese, sauce and toppings. For pizza in an air impingement conveyor oven the high pressure hot air moves across the surface of the product from the air channels. This increased heat transfer will ensure a good even browning of the product along with a good stable topping finish and good moisture control.
In cases where restaurants are producing more than one type of baked good, the ability of a belt to produce a variety of products is critical. For restaurants producing pizza as well as other snacks, steaks, baked rice, noodles and desserts, the equipment from Bakers Rock is ideal for use in cafes, supermarkets, western style restaurants and other foodservice outlets where often one oven is used to produce a variety of different product categories throughout the day.
Achieving optimal pizza is all about trying to achieve a balance of top heat and bottom heat. Too much top heat can dry the toppings prior to the crust achieving the desired crispiness and coloring. Too much bottom heat can burn the bottom of the pizza prior to the cheese on top achieving the desired crispiness and browning, resulting in an unevenly cooked pie. Finding a stable medium can result in a great combination of a crisp crust with good color and a great bite.
Several Bakers Rock conveyor oven models feature independent top and bottom temperature control. By enabling the best baking temperature for specific pizza varieties as well as for different menu products, this feature offers considerable advantages for companies, which serve hand-tossed pizza as well as snacks, light meals, gratin and baked rice, for example, and thus are not able to rely solely on their staff’s judgment.
The surface upon which the pizzas are baked can play a large role in the crust of the finished pizza. A traditional stone floor for example will store and then release heat in a different fashion to a metal pizza conveyor belt. So for those looking for that stone-baked look and taste yet maintaining the high output of a conveyor ovens, a stone conveying oven could be an option worth looking into.
Bakers Rock stone belt conveyor ovens are made with refractory stone fillets instead of a stainless steel belt as found on other conveyor ovens. Bakers Rock models like the S1832 can reach temperatures of up to 450°C and are suitable for a fast food pizza chain or western restaurant seeking to increase production while creating a crusty crumb. The S3240 is a model designed for pizza chains, pizza factories and baking factories, it can bake pizza, frozen pizza, pre-cooked pizza bases, burgers, tacos and many other products.
We see that a lot of pizzerias decide to go with a deck oven because it is easier to control how the pizzas are baked. The deck of a deck oven is made of stone, it has strong bottom heat and it produces a great crust. The downside is that you need more labor to load the pizzas, to check on them, to rotate them and to remove them from the oven. This can be okay when it is slow, but during a rush it can be a challenge if nobody in your staff has experience with a deck oven.
Baking in a dome oven, commonly found in dine-in restaurants, is a very traditional way of baking and many restaurants feature their ovens as part of their guest experience. Bakers Rock offers a range of dome oven models that achieve very high temperatures of up to 450°C, using stone baking surfaces, and can be set at independent temperatures. These traditional pizza ovens are great for restaurants who wish to serve pizzas in a visual manner and can be worked in by experienced staff in busy commercial kitchens, subject to space.
A conveyor pizza oven changes baking into a production. Once you have established the time, temperature and belt speed, staff can go into production following a cycle. This is particularly relevant for delivery kitchens, chain pizzerias, cafeterias and food factories where the production of consistent quality pizzas is critical. The impact on ratings, on waste, on staff training costs and brand reputation are all very real.
Bakers Rock has identified a core product offering for the demand in the market place. Shanghai QiangAn FoodService Equipment Co., Ltd., a Shanghai based company founded in 2001, designs and manufactures commercial air impingement conveyor pizza ovens. With over two decades of experience in the design and manufacture of pizza ovens, the R&D team at Shanghai QiangAn FoodService Equipment Co., Ltd. have product-related patents. With ISO 9001 certification, CE certification and North American ETL certification, Shanghai QiangAn FoodService Equipment Co., Ltd. can support the buyer requiring equipment for wholesale, distribution or restaurant use.
A concern of many buyers is if you can make a pizza taste as good as in a deck or dome oven with a conveyor oven. If an oven is well designed, has the correct temperature, air flow, surface and recipe settings then a good conveyor pizza oven can produce very good pizza’s while maintaining the high volume of production. Many simple conveyor ovens are only made for speed!
Bakers Rock electric and gas impingement conveyor ovens are ideal for customers needing to produce consistently in a short amount of time. They are also great for very busy environments as all staff need to do is place product in the oven and collect. Gas conveyor ovens such as our G2028 and G3240 are perfect for kitchens that currently use LPG or natural gas to power their appliances. Bakers Rock electric conveyor ovens are ideal for shopping malls, cafe’s, delivery outlet and any other environment where gas supply maybe a problem. Bakers Rock stone conveyor ovens also form part of our range and offer a solid crust in a conveyor style oven, that sits between a stone based oven and a continuous conveyor production style oven.
While choosing the right oven is key, also important are the correct settings to achieve the best results in the kitchen as well as the proper process to obtain a great pizza. By not matching the correct combination of the five basic factors affecting the pizza, i.e. the dough’s hydration, the fermentation time, the topping load, the temperature and the baking time, one runs the risk of lowering the quality of his final product. A thick crust pizza with a heavy topping load requires a different setting than a thin hand-tossed pizza, and a frozen base pizza requires a different belt speed than a fresh dough product.
When purchasing as a professional, it is not enough to rely on catalog data. Rather, one must compare the oven in real service conditions. A restaurant serving 12-inch pizzas in dine-in as well as delivery at peak times needs to calculate the number of pizzas it requires per hour, the available floor space in the kitchen, the location of the fuel supply and the relevant experience of the staff. A small café with limited space could be equipped with a small countertop electric conveyor oven, whereas a large chain store could require a wider belt, a longer heating chamber or a stackable system.
Bakers Rock supports these purchasing decisions with a range of solutions including Bakers Rock conveyor pizza oven products, factory-backed product development for specific applications and application experience within restaurants, cafeterias, hotels, schools and food production. The buyer looking for long-term cooperation information on Shanghai QiangAn FoodService Equipment Co., Ltd. will find details on the company background, their manufacturing capability, certification and overseas service support etc.
How commercial pizza ovens affect your pizza? Here are 5 key areas that define pizza quality within commercial pizza ovens: heat stability, airflow, moisture, baking surface, and finally, operation to produce a consistent number of quality pizzas. While the Deck Oven and Dome Oven are well suited for specialty restaurants, modern pizza establishments are frequently looking for a system that allows for more than a single, perfectly crafted pie. They need to have the ability to consistently produce very high numbers of excellent pizzas with crisp, uniformly textured crusts and consistently great flavor during peak hours as well as throughout the evening during slower times and across multiple locations and shifts.
Bakers Rock electric impingement conveyor ovens, gas impingement conveyor ovens, and stone belt conveyor ovens are suitable for restaurants, chains, distributors, and food factories. They differ in terms of fuel type, production capacity and pizza type. If you are opening a new store, renovating an existing line or need equipment for distribution then Bakers Rock can advise on the right oven for your specific needs. These will depend on the type of menu you are producing, the amount of produce you intend to make, the available space in your kitchen and your commercial baking requirements.
Q1: How does a commercial pizza oven affect pizza taste?
A: The way that a commercial pizza oven cooks a pizza can greatly affect the taste of it. The way that heat is transferred, the amount of moisture that is lost, the type of crust that is formed, the way that the cheese melts and the finish of the toppings all play a huge role in the overall taste of a pizza. The key to making a great pizza in a commercial oven is to maintain a constant temperature and have the right airflow and the right amount of time to cook the pizza. This results in a great crust and a consistently cooked pizza, even when things get busy.
Q2: Can a conveyor pizza oven make high-quality pizza?
A: Commercial quality pizza can be made in a conveyor pizza oven as long as there is adequate heat, airflow, a changeable belt speed and adequate top and bottom temperature. The Bakers Rock conveyor ovens are commercial pizza ovens made for restaurants and pizza chains wanting repeatable results in high volume.
Q3: What oven makes pizza crust crispy in a commercial kitchen?
A: A good crispy pizza crust is based on a number of factors such as bottom heat, baking surface, temperature, the pizza dough formula and the baking time. A stone conveyor oven can create a strong crust and at the same time keep the conveyor baking of high speed and with consistent results.
Q4: Is a gas or electric pizza oven better for taste?
A: Both gas and electric pizza ovens can make great pizzas as long as the oven is properly made and the correct size. A gas conveyor oven would be ideal for kitchens that have access to natural gas or LPG. However an electric conveyor oven would be more suited to malls, cafés and all indoor restaurants where electric installation is easier.
Q5: Why does pizza crust become soggy in some ovens?
A: A soggy pizza crust can be caused by a number of factors such as low oven temperature, weak heat recovery from your pizza oven, too wet of toppings, not baking long enough, and/or lack of bottom heat. However, by adjusting your oven for proper operation, making the correct dough, and utilizing the correct type of commercial pizza oven, these problems can be mitigated.
