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There is more to choosing a commercial pizza oven than just the style of pizza it can produce. For restaurateurs, distributors and foodservice buyers, the chosen oven can influence such factors as ticket time, training for staff, consistency of menu offerings, energy requirements, kitchen design and the long-term cost of operating. Therefore for a small pizzeria, perhaps the only factor to consider is the crust produced and sufficient counter space. For a chain of restaurants however, the factor of greatest importance is likely to be stable output. For a wholesale buyer, he or she will likely wish to source a product line that will serve all from the cafes through to delivery stores, supermarkets, retailers and even food factories, from the same supplier.
When we say commercial pizza ovens we are referring to a variety of types including: conveyor ovens, deck ovens, dome ovens, brick-style ovens, convection ovens, and countertop ovens. For the majority of our professional buyers however, there are 3 main categories to look at when choosing a commercial pizza oven: conveyor oven, deck oven, and dome oven. Bakers Rock, an overseas brand of Shanghai QiangAn FoodService Equipment Co., Ltd., specializes in offering conveyor pizza oven solutions while also supplying deck and dome ovens for restaurants who require a more traditional method of baking.
Conveyor ovens use a series of rollers in a heated chamber on a belt to bake pizzas. The belt’s speed in conjunction with the temperature in the oven can control bake time. One of the conveyor oven’s chief advantages is that it supports a continuous method of making pizzas as opposed to a batch approach. In practice, this design allows chefs to load pizzas into the oven on one end and have them come out on the other end as they are finished. This kind of design makes it easy to keep up a fast pace of pizzas during peak lunch, dinner and delivery periods.
Bakers Rock offers several different styles of conveyor ovens. In terms of commercial conveyor pizza oven comparison we can categorize these as: electric impingement conveyor ovens, gas impingement conveyor ovens and stone belt conveyor ovens. These types of commercial conveyor ovens can be compared to assist buyers in selecting the best commercial pizza oven to meet their requirements in terms of fuel type, volume, crust type and available kitchen space.
Deck ovens are heated baking decks, either refractory stone or cast stone, typically found in old brick ovens. They are a great match for handmade pizza shops where staff are wanting more control of loading, rotating and removal of pizzas. Results can be exceptional but require greater skill from staff during peak periods.
Dome ovens are a staple in many artisan-style restaurants, open concept kitchens and pizzerias. Because of the high heat of the oven and the use of stone in the dome, it is possible to create a very traditional look. However, this type of oven is dependent on the skill of the person operating it, the flow of the kitchen as well as the space in the kitchen to be able to produce adequate quantities of food.
Conveyor ovens are not just pieces of hot box space, they are production systems. In a delivery store one pizza going out late can bring the whole line to a grinding halt. In a food court the service must be quick and the product be of consistent quality. A pizza sold in a store in one city should taste and look similar to a pizza sold in a store in another city in a chain.
By removing much of the guess work in pizza baking, the temperature and belt speed being set, to repeat a simple process are key to the bakery operation of trained staff. New staff do not need years of pizza baking experience as they can easily follow an operating process for bakery. These characteristics make the use of conveyor ovens particularly suitable for chain pizzerias, fast casual restaurants, cafés adding pizzas to their menu, supermarket shops, college & work cafeterias and food factories.
Bakers Rock conveyor ovens are specifically designed with air impingement technology, intelligent digital controls, stainless steel construction, the hot air jet system creates fast and even heat transfer. The time and temperature for a variety of different products can be pre-programmed and then the same oven can be used to produce a wide variety of different products, including pizza and snacks as well as steak, baked rice, noodles and a wide array of desserts and other menu items. For businesses with high labor turn over this consistent production process is key to running an efficient business.
An electric impingement conveyor oven would be a great option for an indoor restaurant, shopping mall store, café, western restaurant, etc. where electric is easier than gas. Our Bakers Rock electric conveyor ovens come in compact countertop sizes as well as larger capacity sizes to accommodate higher volume production. Some of the models we carry include the H1624Pro, H2024, H1832, H2640, and H3240 which cover various belt sizes, chamber sizes, and production capacities.
A small pizza delivery shop may like to add a pizza to their menu and a small countertop electric conveyor oven is the simplest way to do this without having to change the whole kitchen. However, a wider belt and longer heating compartment is required for a larger pizzeria to be able to cope with the increased number of orders at peak times. So the key question to ask when buying an electric pizza oven is: How many pizzas per hour does your kitchen have to produce at peak times and how much floor space is available for the oven.
A gas impingement conveyor oven is best suited to restaurants that currently have access to natural gas or LPG and require rapid heat up times combined with excellent commercial output. Bakers Rock gas conveyor ovens are suitable for small to medium sized pizza shops, coffee shops, western restaurants and larger commercial kitchens. The gas models are especially cost effective in areas where gas energy costs are low and the kitchen is already equipped with gas appliances.
Gas conveyor ovens also allow our distributors and wholesale customers to complete their offer in markets where gas is the preferred fuel for catering. By offering this type of oven, our distributors and wholesale customers can offer a range of products to areas that have different utility costs, installation practices and types of restaurants.
A stone conveyor oven answers a common buyer concern: “Can a conveyor oven deliver a better crust texture?” Bakers Rock stone belt conveyor ovens use refractory stone fillets instead of a traditional stainless steel belt. Models such as the S1832 can reach up to 450°C providing the operators with the continuous production of a conveyor oven whilst achieving a result closer to that of a stone-baked pizza.
The category of pizzas produced in intermediate automatic ovens is highly relevant to a number of players in the pizza market including chains, baking plants, producers of frozen pizzas and restaurants seeking to produce pizzas of artisan quality on an industrial basis without having to rely on highly skilled manual work. This intermediate category provides an alternative between the use of traditional deck ovens and the most common conveyor ovens on the market.
Although the market has changed and many restaurants are considering the use of brick ovens for their pizza, deck ovens and dome ovens still have a place in the market. A chef-driven pizzeria with very talented staff might want to consider the use of a deck oven because of the direct control of bake that this type of oven affords. On the other hand, a dine-in restaurant that is designed around visual presentation might want to consider the use of a dome oven because the oven itself becomes part of the restaurant’s brand.
However, when the business priority is high output, lower training difficulty, cleaner workflow, and repeatable quality across shifts or locations, conveyor ovens are often the more practical choice. For many operators, the oven decision is less about tradition and more about whether the kitchen can keep up when the order screen is full.
Chains typically want conveyor ovens in their pizzerias to keep consistency in their stores. Fast Casual establishments can utilize electric or gas conveyor ovens depending on local utilities. Delivery and take out pizza establishments rely on consistent bake time due to timing of orders and customer’s ratings of establishment. Food court establishments or mall kiosks utilize compact electric conveyor ovens due to space restraints and ease of installation in space. A pizza factory or producer of frozen pizzas can utilize large capacity conveyor ovens or stone conveyor ovens which can connect to various production functions in establishment.
Bakers Rock can supply these situations with the aid of Bakers Rock commercial pizza ovens, QiangAn’s manufacturing experience, R&D team, product certifications and global export network. Shanghai QiangAn FoodService Equipment Co., Ltd is a leading Shanghai company founded in 2001. It supplies conveyor oven solutions to local pizza chains and to PizzaHut etc. all over the world as well as to restaurants,cafeterias,hotels,schools and other institutional foodservice operations. Buyers can also learn more about Shanghai QiangAn FoodService Equipment Co., Ltd. when evaluating factory background, certificates, quality control and after-sales capability.
When it comes to running a commercial pizza business, there are several different types of commercial pizza ovens to choose from. Most people are familiar with the traditional deck ovens and dome ovens used by most traditional style pizzerias and chef led restaurants. However, the reality of the majority of pizza businesses today are under tremendous pressure to produce large quantities of pizzas on a consistent basis, and they need the ability to do so quickly and efficiently. In terms of meeting these needs, a conveyor oven is clearly the better choice, offering the ability to produce large quantities of high quality pizzas, night after night, while providing the bakery or restaurant, chain, distributor or food production facility with the advantage of easy training, consistent results, flexibility in menu offerings, and increased scalability. Bakers Rock’s lines of high quality, commercial-grade electric impingement, gas impingement, and stone coated conveyor ovens are an ideal choice for any buyer looking for a number of different options for the particular needs of their commercial pizza business. Contact Bakers Rock for a no-cost, no-obligation consultation to assist you in choosing the right size, fuel type, and production capacity of commercial pizza oven for your needs.
Q1: What type of commercial pizza oven is best for a high-volume restaurant?
A: For high volume restaurants such as busy pizzerias, delivery kitchens, cafeterias and chain restaurants, conveyor ovens are usually the best choice as they allow for continuous baking, repeatable results and are easy to train staff to use. The best commercial conveyor pizza oven will help you to keep ticket times down during the busiest of periods.
Q2: Is a conveyor pizza oven better than a deck oven for a pizza shop?
A: A conveyor pizza oven would be more appropriate for a pizza outlet requiring to serve pizzas quickly and constantly with simple operation to manage. A deck oven is more suited for a chef led pizzeria, whereby the pizzas are given time to cook with more manual control to produce the desired outcome. Dependent on the business model, staff, style and amount of pizzas needed to be produced per hour this will be the more suitable option.
Q3: Should a restaurant choose an electric or gas conveyor oven?
A: Using an electric conveyor belt oven is usually preferred when electric installation is easier, indoor operation is preferred or if your store is in an area with very limited gas access. A gas conveyor belt oven can be used if you have access to natural gas or LPG and the energy cost is favorable. In both cases quality commercial pizza production is possible when using the correct size oven.
Q4: Can a stone conveyor oven make artisan-style pizza?
A: The Stone Conveyor Oven is the perfect piece of equipment to produce that stone-baked crust while maintaining the speed and consistency of a traditional conveyor belt oven. Bakers Rock’s Stone Belt Conveyer Ovens are made with refractory stone fillets and are capable of producing extremely high-heat throughout the oven. They are ideal for Pizza Chain stores, Western Restaurants, Pizza Factories, and Baking Plants everywhere looking for that texture and consistency in their baked goods.
Q5: How do I choose the right commercial conveyor pizza oven size?
A: The correct size of a pizza oven for a restaurant depends on several factors, including the peak pizza demand during service hours, the diameter of the pizzas, the amount of floor space available, the type of fuel to be used and the variety of pizzas on the menu. A single café selling pizzas may require a compact countertop conveyor oven, whilst a chain of outlets or a food factory could require a wider belt, longer chamber or even a series of stackable pizza conveyor ovens.
