Commercial Pizza Oven
The commercial pizza oven comes in a number of different styles, including deck, conveyor, impinger, and countertop. This type of cooking equipment can provide the perfect pie, whether you're going for New York or Chicago style, a crisp or soft pan crust.
With a belt that can be kept moving constantly, a conveyor oven provides quick and efficient cooking. Its ability to produce at high volume makes it great for busy eateries. Though it's sometimes called a conveyor pizza oven, it's equally great for everything from heating sandwiches to retherming plates of pasta.
A deck oven offers cooking on a flat shelf of metal, stone, brick, or ceramic tiles. Top and bottom heating allow for a long list of cooking types, including broiling, roasting, and baking. These are well known in pizzerias, where they provide a crisp crust, and bakeries, which trust them to turn out perfect loaves in high volumes.
An impinger oven speeds up cooking thanks to concentrated jets of hot air that surround foods in heat and break up the “halo” of cold air that can surround them. Most models in this category have simple conveyor operation, with a few fast-cooking deck ovens mixed in.
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A countertop pizza oven is the perfect addition for a concession stand or small kitchen that wants to add an old favorite to the menu. These compact units provide not only delicious pies, but can also bake other items like soft pretzels, rolls, and even cookies, all while consuming less energy and space than their larger kin.
The wood-fired pizza oven adds some extra flair and flavor to your preparation not just of pizzas, but also of dishes like linguine with clams and hot sandwiches. With a solid deck for cooking on, they can provide crisp crusts, the flavor of real fire cooking, and a show that will impress customers.
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