What’s the Ideal Type of Oven for Your Pizza Restaurant

If your goal is to make your pizza restaurant the place to be, then you need to ensure that your pizza meets the demands and expectations of the customers. The best pizza is only as good as its crust and that is why you ought to invest in double deck pizza oven and make sure that all of your pizzas are well prepared and offer a high-quality taste. Whether the pizza is thick or thin, cheese-stuffed or hand-tossed, deep-dish or gourmet, a good crust and good baking is the key.

This is why deck ovens have what it takes for bringing top quality to a kitchen. First of all, they provide even heat which guarantees distinctive flavour and appearance. Next, they offer precise and controllable power consumption, convenient programmed control and use special ceramic radiators. They are also low maintenance, durable and simple to operate. When the decision-making process begins, you will have several types of double deck pizza oven commercial use to choose from. The two most popular ones are the deck oven and the conveyor oven. Let’s investigate!

Pizza Deck Oven

These double deck pizza oven commercial use intended feature a deck inside the oven which can be made of metal, stone, brick, or ceramic tile. After placing the uncooked pizza inside, the oven transfers the heat evenly on the crust and on the ingredients on top. This type of oven is more adjustable, and the chefs have greater control over the temperatures and the air flow. Since the chef is the one who decides when the cooking time is over, the pizza can be either more or less done. Furthermore, the fact that these ovens come in decks means that they offer the possibility to cook more pizzas at the same time, which makes them time-efficient and practical.

Conveyor Pizza Oven

The way these ovens work is by placing the pizza on the front of a conveyor belt and then the conveyor moves the pizza through the oven to cook it, and finally, after it is done, the conveyor moves the pizza to a resting place outside the oven. This type of design and production allows for more pizzas to be cooked with very little supervision from the cook. Consequently, the cook can go and work on something else, come back in a few minutes and the pizza will be done. This is helpful for understaffed pizza places, and for inexperienced cooks, because these ovens do not require as much attention.