Finding The Perfect Pizza Oven
PIZZA OVEN GALLERY
BAKERS PRIDE ICO-1848 VENTLESS CONVEYOR OVEN
The easy, fast and compact Bakers Pride ICO-1848 electric conveyor oven offers a small footprint to fit tight areas with no ventilation. (Ventilated option is available.) Using top and bottom air impingement, it can cook more than a deck oven of similar size: production of 1- or 2-topping 16-in. pizzas ranges from 7-8/hr. (fresh dough) to 11-12/ hr. (parbaked dough). Stack up to 3 conveyors. Other highlights include the reversible 48-in.-long conveyor; analog control for setup and adjustment of temperature and belt speed for the product being cooked (150°F-550°F temperature range, 1-18 min. exposure time); and a front cover latch system that provides access to the removable conveyor assembly and jet plates for easy oven cleaning. It measures about 64-in.W x 35-in.D x 17½-H; 8-in. landing platforms on each side adds to width.
BEECH OVENS SMART OVEN
Beech’s highly versatile Smart Oven introduces a novel refractory material offering superior thermal conductivity and abrasion resistance. Single-piece, 4-in.-thick poured deck means optimal distribution of heat from single or dual underfloor infrared burners. Unique burner-guard design reduces direct radiant heat near the burners, increasing usable cooking surface. Lower cavity ceiling height (14½ in.) promotes rapid heat transfer. Rear display flame adds drama. Single-piece dome construction offers durability and structural integrity. This oven has a capacity of 8 16-in. pizzas and a 4-5-min. cook time. Beech offers complete shape and size design flexibility and can be configured for wood, wood/gas combination, gas, coal, coal/gas combination. Custom sizes available; model shown measures about 96-in.W x 60-in.D x 72½-in.H.
The 130-Dué is a high-capacity hearth oven that features a cast, oval-shaped body that is ideal for spaces with limited depth. Available in gas, wood, combination of both or coal-fired models, the oven includes 2 burner systems with individual controls to evenly heat the oven on both sides. Choose from 1 or 2 openings (2 let 2 chefs tend the pies). The oven’s cast body is 4-6-in. thick using a dense, high-temperature refractory material with 80% alumina content. This thick cast and an outer insulation shell maximize heat distribution, retention and recovery. The hearth floor is comprised of heavy-duty bakers’ tiles, which are used in industrial bread baking across Europe. They are hard and extremely durable. Oven, 116¼-in.W x 66¼-in.D x 80-in.H, fits 8-10, 16-in. pizzas per batch, with cook times from 2-4 min. (gas). Dome temperature with wood runs 750°F-850°F; 550°F-650°F for deck model.
THE EDGE 4460
The EDGE all-stainless conveyor ovens are designed to stack up to 3 high. The company offers 8 sizes of models. The largest, Model 4460, has a 44-in.W conveyor belt and a 60-in.-long baking chamber and produces 134 16-in. pizzas/hr. per deck at a 5-min. bake-time rate. Temperature range is 350°F-600°F. Construction details include welded, ground and polished corners, insulating end plugs and other finishes; rounded belt corners at the conveyor ends; stainless handle; hinged door to access controls; modulating burners and more. Measures 93¾-in.W x 69-in.D x 44-in., 64½- in. or 69-in.H depending on single, double or triple stack. All fingers (4 bottom, 4 top) feature columnating panels for precise delivery of impinged heat levels to suit pizza recipe. Comes with 5-yr. parts-and-labor warranty.
FIRST BUILD OPEN HEARTH OVEN
Ventless hearth oven can produce 30 Neapolitan style pizzas per hr. with 0 recovery time between pies. It’s achieved through precise control of 2 independent upper and lower cooking zones; each zone consists of 6 calrod-style heater elements. Temp ranges are 80°F-800°F hearth, 80°F-1,300°F dome. Additional features include an integrated catalytic smoke eliminator and a programmable, LCD touchscreen control with preset cooking profiles and integrated timer. Timer is programmable and can alert the operator during cooking process. This product, measuring 341/10-in.W x 311/10-in.D x 39-in.H, is designed, manufactured and assembled in Louisville, Ky., and requires 0 clearance installation. NSF, UL and ventless certified.
GARLAND GPD SERIES PYRO DECK GAS PIZZA OVENS
GPD Series Pyro Deck 48-in.W and 60-in.W single- and double-deck hearth-style deck ovens feature Garland quality and performance. The 1½-in. Pyrorock hearths are fully accessible through heavy-duty, full-width doors, making the whole cooking deck usable. When open, the oven door lies level with the hearth for easy loading and unloading. Damper system allows top-to-bottom heat adjustment. The 48-in. model has a capacity of 4 16-in. pizzas and overall dimensions are 63-in.W x 45¼-in.D x 52¾-in.H w/legs; the 60-in. unit holds 6 and overall measures 75-in.W x 45¼-in.D x 52¾-in.H w/legs. Cool-touch door handles provide comfortable and safe operation. Features include easy-access door to burners, canopy flue diverter and throttle thermostat with 650°F maximum temperature.
LINCOLN 1100 SERIES IMPINGER II EXPRESS/ VENTLESS IMPINGER II EXPRESS
This versatile impinger conveyor oven is available ventless in single and double-stack configurations, eliminating the need for expensive, noisy, energy-consuming ventilation systems. Advanced air impingement technology enhances bake quality and uniformity; optional FastBake technology reduces bake time 15%-30%. Oven features an 18-in.W, 56-in.-long conveyor belt with product stop and a 28-in.-long baking chamber. Conveyor speed adjusts from 1 min. to 30 min. cooking time; oven temperature is adjustable from 250°F-575°F. Conveyor is removable from the front for cleaning in tight spaces. Front-loading access door has cool handle. Customer-specific setups give precise results. Capacity runs about 21 16-in. pizzas/hr.; single unit measures 60¾-in.W x 47½-in.D x 45½-in.H.
MARRA FORNI DUE BOCCHE ROTATING DECK BRICK OVEN
Marra Forni’s Due Bocche rotating deck brick oven accommodates 2 cooks simultaneously. The 1,000°F oven’s dual heating system lets food cook to perfection. Proprietary refractory bricks, high-quality thermal insulation and low dome ensure heat absorption and retention for consistent cooking of pizzas, meats and more. Touchscreen allows operators to quickly adjust temperature and to program oven to turn on and off automatically. Available in gas and wood versions in 2 sizes: dome interior size 165, with a 23-sq.-ft. cooking surface to hold 7 to 8 16-in. pizzas and overall measures 77-in.W x 94-in.D x 81-in.H; and size 180, with a 27½-sq.-ft. cooking surface to hold 11 16-in. pizzas and overall measures 83-in.W x 99-in.D x 81-in.H.
MIDDLEBY MARSHALL WOW! PS638 CONVEYOR OVEN
Middleby Marshall’s WOW! PS638 conveyor oven, available in gas and electric versions, uses technology that allows the user to control air flow movement, time and temperature in the 38-in.-long baking chamber. Result: optimal cooking results, reduced energy consumption and 30% shorter bake times. The oven’s exterior is cool to the touch, promoting worker safety and cooler working conditions. WOW! ovens cook chicken, seafood, sandwiches and other products as well as pizza. This oven has a capacity of 60-75 16-in. pizzas/hr. depending on belt speed. PS638-1 w/17½-in. leg extensions overall measures 65¼-in.W x 46¼-in.D x 42-in.H and has a maximum operating temperature of 600°F.
MONTAGUE HEARTH BAKE DOUBLE DECK GAS PIZZA OVENS
These versatile ovens are not limited to pizzas. What makes the ovens special is the fully lined interior with firebrick-lined sides, back and top and Cordierite 3-piece decks, ensuring heat retention, uniform cooking and quick recovery. High-temperature fiberglass insulation used throughout. Thermostat offers 300°F-650°F temperature range. Removable cast-iron burners are rated at 40,000 Btu/hr. Oven doors are counter-weighted for a tight seal. Fire door with crumb ejector provides easy access to burners and combustion chamber. Single- or double-deck models are available in 3 sizes, with exterior widths of 62 in., 69 in. and 81 in.; the largest model 25P-2 has a capacity of 14 16-in. pizzas; outside dimensions are 81-in.W x 45½-in.D x 76 3/8-in.H, including the flue.
OVENTION SHUTTLE S2000
Ovention’s Shuttle offers 2 technologies built into 1 oven; use the throughput benefits of a conveyor (up to 43 16-in. pizzas/hr.) as well as a closed cavity oven—both using Precision Impingement technology. Use it as a traditional conveyor during peak periods; then switch to Shuttle mode, which closes the cavity, helping to hold moisture in the product, save energy and reduce heat into the kitchen. Up to 1,000 USB-loadable settings are available. The internal catalyst offers ventless operation, saving substantial cost and allowing for a wider variety of installation locations. Overall dimensions are 63 5/16-in.W x 36 7/8-in.D x 20¼-in.H; temperature range is 300°F-525°F.
PEERLESS OVENS CW200PESC DOUBLE STACK HIGH-VOLUME DECK OVEN
The high-volume, affordable CW200PESC features 2, 52-in.W x 36-in.D decks with 1½-in.-thick pizza stones, holding 40, 9-in. pizzas, 24, 12-in. pizzas, or 12, 16-in. pizzas. The Peerless energy-saving, 5-cell “Power-Pak” burner system and a unique baffle system, provides even distribution of heat during the baking process. 200,000 Btus ensures quick recovery and 6-min. bake times. The oven’s gas-saving electronic controls provides + or – 3-degree temperature control; temperature range is 300°F-650°F. Overall dimensions are 66-in.W x 40-in.D x 65½-in.H.
PICARD OVENS HOT ROCKS STONE CONVEYOR OVEN SERIES
The Hot Rocks pizza oven combines the speed and convenience of a conveyor with the quality and taste of a traditional stone deck oven. Granite stone ensures a golden crust and an easy-to-use digital touchscreen panel allows users to customize the oven settings to their specific recipes, guaranteeing the best results every time. A forced-air ventilation system ensures continual air circulation for even and effective baking. The Hot Rocks is available in different sizes, stack up to 3 ovens together. Each unit can be set to different baking settings and can bake up to 135 16-in. pizzas/hr. Model HR-70-22 measures about 102¾-in.W x 50¾-in.D x 43 11/32-in.H (single deck); maximum operating temperature is 750°F.
RENATO OVENS ARS/700W
Renato’s steel-reinforced brick oven model ARS/700W will accommodate 6-8 16-in. pizzas according to the speed of the pizzaiolo. Plan an average baking time of 90 sec. at 700°F-plus for a thin-crust pizza, or an average of 3 min. for a thicker (¼- in.) New York-style pizza. Outside dimensions are 82-in.W x 91-in.D x 77-in.H and the oven opening is 25-in.W x 11-in.H. Options include wood fired; wood and gas, wood/gas/infrared; double-mouth opening; double gas burner; dual temperature controls; and exhaust system (duct or hood). All Renato ovens are available in kit form for easy on-site assembly.
TURBOCHEF HIGH H CONVEYOR 2620
TurboChef’s High Conveyor 2620 offers high-heat transfer rates for accelerated cooking, a small footprint (48 3/10-in.W x 41 7/10-in.D x 17-in.H) and is UL listed for ventless operation. It can cook 28 16-in. fresh dough disks/hr.; the belt measures 26-in.W x 48 3/10-in. long. Maximum operating temperature is 550°F. Other features include cool-to-the-touch exterior covers and panels, independently controlled top and bottom air impingement, variable-speed High h recirculating impingement airflow system, variable speed blower motors, an easy-to-clean mono-finger design, and an idle mode for conserving energy. Stack up to 3 units high.
WOOD STONE FIRE DECK 9660 STONE HEARTH OVEN
Fire Deck 9660 features a 54-in.W x 10-in.H opening with stainless mantle at the hearth, 75-in.W x 44-in.D cooking area and 23-sq.-ft. cooking surface. It has a capacity of up to 8 16-in. pizzas. Wrapped in spun ceramic fiber insulation, the cast-ceramic 4-in.-thick hearth and monolithic 4-in.-thick dome rest on a black steel stand. Exterior is finished with galvanized steel. (Custom finishes available.) The made-in-USA oven arrives assembled, ready to install. Fuel configurations are as follows: gas-fired (natural gas or propane); radiant flame plus, underfloor infrared (with additional 15,000 Btu/hr. decorative flame at rear of cooking chamber); wood-fired; wood-fired with gas assist; combination; or coal-fired. Overall dimensions are 95¾- in.W x 66¾-in.D x 79-in.H; average oven floor temperature ranges 500°F-600°F but shouldn’t exceed 850°F.
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