22571
post-template-default,single,single-post,postid-22571,single-format-standard,stockholm-core-1.1,select-theme-ver-5.2.1,ajax_fade,page_not_loaded,wpb-js-composer js-comp-ver-6.0.5,vc_responsive

What makes a great commercial brick oven?

What makes a great commercial brick oven?

Today, our factory partners from New York Brick Oven Company is sharing some information on commercial brick ovens.

In order tNew York Brick Oveno be competitive in the brick oven pizza market you need a great commercial brick oven. What constitutes a great commercial brick oven you may wonder? Well. there are only a few criteria when it comes to pizza equipment. Regardless if you have a fast casual pizza franchise, pizza chain, pub, bar, brewery, mom and pop, or mega entertainment center, the needs are same.

First and foremost is durability.  The NY Brick Oven Company has designed their ovens to be durable under tremendous production. Forged steel deck support and burner-not tin or a whole the oven floor. Heavy firebrick made of a specialty Italian Lava Stone with high thermal mass. Simple user friendly components such as American favorite-Honeywell.

Second comes a world class product.  Champion pizza makers from all over the US choose commercial brick ovens for their consistent and predictable baking quality. Even The Pizza School of NY trains future pizza champions on these ovens because they are that good!

Consistency is key!

Next on the list is consistency… This is achieved by several factors. The revolving or rotating deck allows the pizza to be  heated evenly and baked perfectly because it is constantly rotating at an even pace and the brick oven deck is being reheated as it goes. This virtually eliminated the inherent hot and cold spots of a fixed deck oven. Also in a conventional brick oven the surface of the deck around the fire or gas source is unusable because it gets too hot. This is does not happen with revolving deck brick oven.

Fourth and equally important is the ease of operation and training involved in using the revolving or rotator brick oven. Because the pizza revolves you do not need to use long pizza peels to load or remove your pizza. You just place them in as it turns. You do not have to reach deep into a hot oven and you don’t have to constantly rotate and move your pizzas to get an even bake. This equates to an incredible amount of saving of both time and $$$ because you don’t need skilled labor to work the oven and your pizza man can place pies in the oven and get back to making more.

Fifth is speed of delivery of your brick oven pizza. The NY Brick Oven Company set the world record at Pizza Expo with one of there ovens with an incredible 200 pizzas in 50 minutes. See more by clicking this link! https://www.youtube.com/watch?v=uoPRqNOYQ0U&t=11s

No Comments

Post a Comment