The only way to make pizzas delicious is to bake it perfectly, from all sides without losing its moisture content. Therefore, if you are starting your own Pizzeria, the first equipment you must invest your time and money on is a commercial electric pizza oven. Depending upon your establishment space and type of food offering, you may have to alter your considerations though, such as choose between large commercial electric ones and hole-in-the-wall wood fire pizza oven.
Here are few tips that will help you choose the best commercial pizza oven for your pizzeria.
Tips to Choose Best Commercial Pizza Ovens
Most restaurants today opt for the electric ones because of the ease and cooking comfort they provide. It is important to choose best commercial electric pizza oven manufacturer to ensure good and long lasting product quality. You must also check the manufacturer’s after sales service provisions and other installation and maintenance support before you buy the oven from them.
A lot of other criteria must also be considered before purchasing your equipment, including space, fuel, volume, and type of pizza.
Consider the Production Quantity
Your production quantity would increase after a couple of months, once your establishment starts operating in full swing. Therefore think of the bigger picture. Basically, production is categorized into three types: low, medium, and high.
– Low Pizza Production
If you are running a restaurant but not a pizzeria (where Pizza is one of the menu options and not a full-fledged food option), then you fall under low pizza production café or restaurant. In this case, you must invest in commercial convection pizza ovens. These ovens have low output, with only 2 – 5 racks. They can fit two large-sized pizzas (16”) at a time and take around 6 minutes to bake the pizza. You can adjust the temperature according to your wish. Smart series pizza ovens are perfect for low production restaurants. They come in two variants, single and double-decked.
P.S. If you are a home-based pizza maker or want to get a commercial electric pizza oven installed in your office or school cafeteria, then go with PNG/LPG based small, portable pizza ovens. They are not only cost-effective but also occupy less space, where you can place them on counter-tops.
– Medium Pizza Production
For medium pizza production, say 4- 6 pizzas at a time, you may like to consider pizza deck ovens or brick ovens. The cook time is usually longer in deck ovens and you will have to continuously move the pizzas around for even cooking. You can add more decks on top of one another inside a single electric oven as and when necessary to overcome the lack of cooking space.
On the other hand, brick ovens have only one cooking platform, which can hold up to 10 pizzas at a time. However, their cooking time is also slow (8 mins) just like deck ovens. Both ovens are non-electric in nature and are run by LPG/PNG cylinders.
– High Pizza Production
Choose the best commercial conveyor pizza oven if you are more likely a company that sells pizza bases or processed pizzas for sale. Conveyor ovens are run on conveyor belts. They produce pizzas in the blink of an eye. Once you set the temperature and speed, the conveyor belt will complete the rest of the work. The total time to cook a pizza in conveyor commercial pizza oven is 4 – 5 minutes.
Consider the Restaurant Space
Convection ovens are perfect for small-sized restaurants with cramped up space. You can also customize the oven by elevating the height and narrowing down the width. You can also go for the wood fire pizza ovens to cater to household baking needs or small stores. Wood Fire Pizza Ovens’ pizza tastes way better than the electric ones. With these smaller, portable ones, you can cook up to 3 pizzas at a time.
If you are looking for better technology to enhance the flavor of the pizzas, but at the same time want to cut the time and cost, look for smart deck ovens that are run by electricity rather than LPG or wood. One of the benefits of having deck ovens is that even though they take a lot of space, the stacking takes vertical space, and not horizontal.
If you are looking from an aesthetic point of view, then you can go for a brick oven. Brick ovens are built to fit space where the customers can watch pizza cooking and appreciate the presentation. Brick ovens can be customized to suit your establishment. They usually have a larger base space.
Consider Your Budget
Depending upon the size, space, digital automatization, and any other special customization, a good quality commercial pizza oven should be between INR 30,000 and INR 3 Lacs. You must also consider the maintenance charge as well as any additional installation expenses. You can cut down the replacement and maintenance price by cleaning the fan as well as the insides of the equipment every week.
If you are looking for portable or countertop pizza ovens, you can buy or customize a branded one in INR 25,000.
As we said, the portable ones are ideal for cafeterias, homes, food trucks, catering companies, and kiosks.
Finally, if you are launching your own pizza brand and sell your dishes across supermarkets, cafés, bakery shops and so on, then ideally you should invest in the conveyor pizza ovens. This should cost you between INR 3 lacs and INR 1 crore, depending upon your customization and the manufacturer.
Consider Your Pizza Type
You or your chef can bake a pizza in 1000 different styles. Most shops sell classic ones. However, if you are catering to different pizza crusts, toppings, and taste, the type of oven should matter to you. This is because certain ovens prove better on specific types of pizza.
For instance, for thin and medium crusts, convection and conveyor pizza ovens will work fine. However, for classic thick crust pizzas, you must get a deck or brick oven. For light to medium toppings, the former two should do, while for heavy toppings, the latter two are preferable. If you are looking for an all-rounder pizza oven, well then we suggest you go with the deck or the brick one. As you can see, a lot goes into selecting a commercial pizza oven, especially when you are new to the baking and cooking world and starting your own restaurant. Our personal tip would derive your own course because every restaurant is different, in terms of business and demand. Therefore, you must not follow the approach of one to fulfill yours. All the best.