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Assessing a pizza oven by its chamber size alone is a thing of the past. The true aspect of commercial pizza oven technology today is how it affects other factors of the business including ticket time and staff training as well as energy consumption, consistency of products, configuration of the kitchen and the value that the piece of equipment will hold in the long run. A high volume delivery store will require consistent production of pies during dinner hours, a casual café introducing pizza to their menu will require a simple piece of equipment that does not take up too much space and a distributor needs a piece of equipment that can produce many different applications in the field without becoming a maintenance nightmare. In short, technology equals solutions to everyday operational problems.
Bakers Rock is the overseas brand of Shanghai QiangAn FoodService Equipment Co., Ltd. It specializes in commercial conveyor pizza oven solutions for restaurants, pizza chains, cafés, cafeterias and food production companies. Through its commercial pizza oven solutions Bakers Rock links up air impingement baking, intelligent control, energy-saving design and stone conveyor with real kitchen needs.
As your commercial pizza oven is probably running at pressures that your home kitchen equipment never even comes close to, whether it be baking dozens of pizzas per hour, rapidly recovering from having its heat taken away by constant new pizzas being placed into it, handling different types of dough, or even just maintaining its performance from one staff shift change to another, you need it to perform at the highest level. And to do this, you need the very best advanced oven technology available. Why? Because such equipment is not just merely to look good in your open plan kitchen of a restaurant. It is crucial to your being able to serve pizzas fast enough, without losing too much in terms of waste, and with the taste being exactly the same in each of your restaurants.
Most important for chain stores and wholesalers is not the appearance of ovens but whether they decrease training difficulty, baking time, etc. Bakers Rock conveyor oven models have stainless steel construction, thick insulation, digital controls and are offered in different sizes to fit every store.
Air impingement ovens, like pizza ovens, use high pressure hot air to deliver heat to the surface of the food. This system directs air through a number of air channels in the oven, rather than simply leaving it to stagnate within the chamber. As a result, the hot air quickly and evenly heats the surface of the pizza as well as producing excellent color on the crust and melt of cheese and other toppings.
In restaurant kitchens during peak hours uneven heating leads to pale crusts, overcooked toppings or simply too much time lost for service. Bakers Rock’s electric and gas impingement conveyor ovens are built for high volume, fast, consistent and repeatable baking. Once temperature and belt speed have been set, all staff can follow a simple step-by-step process to produce consistent results every time.
An intelligent commercial pizza oven should make your life easier not harder! Bakers Rock’s intelligent digital controls enable you to pre-set the exact time and temperature for specific pizza’s, enabling you to achieve perfect cooked pizzas time after time, even in the hands of inexperienced pizza makers. This is especially useful for fast casual restaurants, mall stores, cafés, supermarkets, and delivery kitchens where staff turnover can be high.
Bakers Rock conveyor ovens are designed for repetitive tasks to allow for consistent products made by standardized employees. The same oven can be used to make pizza, snacks, steak, baked rice, noodles, desserts and many more items. For the small restaurant looking to add pizza to an existing menu, the programmable pizza oven function of a Bakers Rock conveyor oven can help to develop new revenue streams without the need of a specialized chef.
Cost of energy is a long-term cost versus a one-time purchase cost detail. For many restaurants their oven is running for hours or more before peak time begins and then during peak time as well. Much of that unused heat is wasting money. A cost- effective pizza oven which utilizes standby logic and an ECO mode, holds heat very well and maximizes hot air circulation are ways to save this costly resource.
Bakers Rock conveyor ovens are equipped with ECO mode on certain models as well as premium features in the construction of the oven using insulated stainless steel. This stable heat structure is a must consider for a buyer comparing commercial conveyor pizza ovens as the cost of the unit is only a small piece of the total cost of ownership. The other considerations are the cost of power to operate, type of fuel, maintenance, cleaning time and availability of quality spare parts.
Today there are many foodservice outlets. For some of them the space is limited. For example, a store in a food court will often be confined to a very narrow production area. Many independent cafés today offer pizza and would struggle to add the necessary equipment to an already overcrowded kitchen. Large chain store operators also need to maintain the current kitchen size and increase the production during peak hours. The compact and also the stackable designs of conveyor ovens are ideal for these types of operators.
Bakers Rock electric conveyor ovens include countertop and big-capacity models, such as 16-inch and 20-inch countertop conveyor ovens for compact stores, as well as larger models for higher production. The H1624Pro 16-inch countertop conveyor oven offers a compact countertop design, ECO mode, computer-controlled baking time and temperature, and stackable installation up to four units high, making it suitable for small pizzerias, cafés, food trucks, snack bars, and other space-limited foodservice operations. For growing chains, stackable designs can increase output while keeping the footprint more controlled.
It’s common in commercial pizza production to assume that rushing out pies will negatively affect their crust. The technology that makes stone conveyor pizza oven production possible is in fact designed to achieve this rapid production while maintaining strong, high-quality crusts. The refractory stone baking surface is paired with a conveyor belt that moves continually through the oven. Rather than utilizing the typical stainless steel-based belt, the Bakers Rock stone conveyor ovens are built with refractory stone fillets that enable the sturdy pie crust to hold its shape.
The S1832 stone belt conveyor oven is a high temperature conveyor oven that reaches 450°C and is suited for use in pizza restaurants and western style restaurants. The S3240 stone belt conveyor oven is a practical solution for pizza chains, pizza factories and large baking plants. It is suitable for a wide variety of products including pizza, frozen pizza, pre-cooked pizza bases, burgers, tacos, pork jerky and dried vegetables. For people who want a good crust and high production, the Bakers Rock conveyor pizza ovens are a good intermediate between stone baking and mass production.
Electric conveyor ovens and gas conveyor ovens serve different purposes in different kitchen environments. For the indoor restaurant, shopping mall, or the busy café, the electric impingement conveyor oven is generally the easier option where electric installation is simpler than gas. Bakers Rock has a variety of models, including the H1624Pro, H2024, H2028, H1832, H2640, and H3240, each suitable for a variety of belt widths, chamber sizes, temperature requirements, and overall production.
A gas impingement conveyor oven would be ideal if you have access to natural gas or LPG and the energy cost is favorable to gas. Bakers Rock G2028 commercial gas impingement conveyor oven is suitable for small to medium size pizza shops, coffee shops and western restaurants as it can reach up to 350°C. Its larger G3240 gas conveyor oven is ideal for higher volume commercial kitchens as it can reach up to 320°C on its 32″ long belt.
Shanghai QiangAn FoodService Equipment Co., Ltd. was founded in Shanghai in 2001 and has developed commercial air impingement conveyor pizza ovens for more than two decades. The company operates with a professional R&D team, 31 product-related patents, ISO 9001 certification, EU CE certification, and North American ETL certification. Its overseas brand Bakers Rock serves restaurants, distributors, chains, cafeterias, hotels, schools, and institutional foodservice operators.
For long-term supply buyers, technology must be backed up by manufacturers’ experience, by quality control, by spare parts supply and after-sales service. Shanghai QiangAn FoodService Equipment Co., Ltd. supports its commercial buyers online with voice and video before and after sales. Commercial buyers have warranty service for the equipment they purchased from the factory through the distributor or directly from the restaurant group itself. This makes it easier for the distributors and the restaurant groups to minimize their risk when purchasing modern commercial pizza ovens.
Modern commercial pizza ovens can be judged by the tasks of the daily running of a shop. Air impingement improves heat transfer and also increases consistency in cooking. Modern controls are easy to use and therefore require less training for staff. ECO mode as well as adequate insulation help to manage the costs for energy. Also stackable as well as compact models are suitable for very small kitchens as well as for growing shops. The stone conveyor belt is a further possibility to achieve a better texture of the crust without giving up the continuous production.
Q1: How does air impingement technology work in a pizza oven?
A: The air impingement technology provides a high-pressure flow of hot air, facilitating rapid transfer of heat and providing uniform heat to pizzas, snacks and other products. Air impingement facilitates faster baking, better surface color and greater control of moisture and crispiness, ideal for continuous volume service.
Q2: What is the most important technology in a commercial pizza oven?
A: The most important technology for a commercial kitchen is one that supports the particular business model of that kitchen. Air impingement with smart controls is a good example of technology that can support a chain of restaurants with a very high volume of menu items and service. A single kitchen will likely benefit from a more compact piece of equipment that is able to save energy. A pizza factory would likely require a larger conveyor belt or possibly a stone conveyor pizza oven in order to produce large quantities of pizza on an ongoing basis.
Q3: Are smart controls useful for restaurant pizza ovens?
A: Smart controls on a pizza oven enable more accurate control over the time and temperature of baking. A programmable pizza oven in a restaurant with a lot of staff turnover or a variety of different pizzas on the menu can help to reduce the amount of time needed to train up staff and also ensure that the quality of product is consistent.
Q4: Do energy-saving pizza ovens reduce operating costs?
A: The operating costs of an energy-saving pizza oven are reduced through efficient heat circulation, an ECO mode, a good insulation and the correct sizing for the actual operation in the kitchen. The actual cost saving is dependent on the number of operating hours per day, on the local market prices for energy and on the correct match between the oven and the actual output in the kitchen.
Q5: What is a stone conveyor pizza oven used for?
A: The stone conveyor pizza oven is designed to produce stronger crust characteristics while maintaining the speed and repeatability of conveyor baking. These ovens are typically best for commercial pizza chains, western style restaurants, large pizza production facilities and large baking plants that require both high quality products and continuous production.
