Author Topic: Minimum equipment needed  (Read 8200 times)

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Offline dellavecchia

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Minimum equipment needed
« on: August 18, 2012, 04:19:52 PM »
For those who own a pizza shop or have extensive experience in one:

With a small space serving pizza only (no apps, sides, salads, pasta, nada - just pizza) made to order for take away or self serve tables, what would be the minimum of kitchen equipment needed (besides the oven and mixer) to run the operation? I am looking for specifics, ie, a dishwasher unit (whatever the restaurant term is for it), etc. I understand there will be obvious ones, but I am curious to find out if there are things I never thought of. And I am looking for the minimum, not extravagance or nice-to-have. Any insight and advice appreciated.

John


Offline norma427

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Re: Minimum equipment needed
« Reply #1 on: August 18, 2012, 05:40:01 PM »
John,

I donít know if my small pizza stand at market qualifies as a pizza shop, but my space if very small at market.  If you want to know what is in my market space, let me know.

Norma 

Offline Aimless Ryan

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Re: Minimum equipment needed
« Reply #2 on: August 18, 2012, 05:46:29 PM »
Here's a start:

Oven
Hooding/exhaust
Mixer
Prep table
Dishwashing sinks
Refrigeration
Hand-washing sinks
Scales
Knives/pizza cutter
Work tables
Containers for toppings
Dough boxes
Peels (and pans?)

Cash register/POS system
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Aimless Ryan

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Re: Minimum equipment needed
« Reply #3 on: August 18, 2012, 05:54:38 PM »
Soda fountain
Ice maker
Counter
Trash cans
Shelving
Safe
Grease trap...
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Aimless Ryan

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Re: Minimum equipment needed
« Reply #4 on: August 18, 2012, 05:55:19 PM »
Signage...
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline Aimless Ryan

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Re: Minimum equipment needed
« Reply #5 on: August 18, 2012, 05:56:27 PM »
Heavy duty can opener...
Ryan
http://www.ryanspizzablog.blogspot.com

Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #6 on: August 18, 2012, 07:18:26 PM »
John,

I donít know if my small pizza stand at market qualifies as a pizza shop, but my space if very small at market.  If you want to know what is in my market space, let me know.

Norma 

Thank you Norma - That would be very helpful.

John

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #7 on: August 18, 2012, 07:19:41 PM »
Thank you Ryan - I am more concerned with large, more expensive kitchen equipment - but your list is very comprehensive.

John

Offline Pete-zza

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Re: Minimum equipment needed
« Reply #8 on: August 18, 2012, 07:39:59 PM »
John,

You might also search over at the PMQ Think Tank. An example: http://thinktank.pmq.com/viewtopic.php?p=61900#p61900.

Peter


Offline norma427

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Re: Minimum equipment needed
« Reply #9 on: August 18, 2012, 08:53:07 PM »
Thank you Ryan - I am more concerned with large, more expensive kitchen equipment - but your list is very comprehensive.

John

John,

I am not sure what kind of pizza business you want to know about, but I make NY style, Greek style and Sicilian at market.  I have a deli case for displaying sodas, water and other products made out of pizza dough.  It also holds my cheeses and some other stuff.  I also have a pizza prep fridge.  My deck oven needed venting, but in my area I didnít need a hood exhaust system for my deck oven.  I donít have a dishwasher, but do all the dishes by hand in the 3 bay sink.  I also have a Pelican Head cheese grater for my cheese that can be put on the Hobart mixer.  The Pelican head also has a slicer attachment.  I have a heated, humidified holding cabinet that is digital that holds the whole pies on revolving racks.  The rack system on the back wall holds a lot of stuff.  I also have 2 stainless steel tables.  One is where I have my racks for the pizza pans and where I open up the dough balls.   

I donít know if you can tell from this video that I posted before at Reply 529 http://www.pizzamaking.com/forum/index.php/topic,9908.msg104786.html#msg104786  but this is about what my small pizza stand looks like. 

I can also take another video Tuesday if you want me to.  I also have pictures of the front of my small pizza stand if you want to post them.  Those pictures also show about what my pizza stand includes. 

If you want anymore specifics of what are in my pizza stand, let me know.  Most of my equipment for my pizza stand was purchased used, but some of it was new when I opened my pizza stand. 

Norma 

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #10 on: August 18, 2012, 09:01:57 PM »
John,

You might also search over at the PMQ Think Tank. An example: http://thinktank.pmq.com/viewtopic.php?p=61900#p61900.

Peter

Thanks for that link Peter.

How about this for a bare bones pizza counter shop (major appliances and furniture):

Oven
Hooding/exhaust
Mixer
Walk-in Fridge
Refrigerated Pizza Prep Table
Prep table
3 piece sink
Dishwasher
iPad using Square
Tables
Chairs
Refrigerated beverage unit (San Pellegrino sodas and sparkling water in glass bottles)

John

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #11 on: August 18, 2012, 09:05:55 PM »
John,

I am not sure what kind of pizza business you want to know about, but I make NY style, Greek style and Sicilian at market.  I have a deli case for displaying sodas, water and other products made out of pizza dough.  It also holds my cheeses and some other stuff.  I also have a pizza prep fridge.  My deck oven needed venting, but in my area I didnít need a hood exhaust system for my deck oven.  I donít have a dishwasher, but do all the dishes by hand in the 3 bay sink.  I also have a Pelican Head cheese grater for my cheese that can be put on the Hobart mixer.  The Pelican head also has a slicer attachment.  I have a heated, humidified holding cabinet that is digital that holds the whole pies on revolving racks.  The rack system on the back wall holds a lot of stuff.  I also have 2 stainless steel tables.  One is where I have my racks for the pizza pans and where I open up the dough balls.   

I donít know if you can tell from this video that I posted before at Reply 529 http://www.pizzamaking.com/forum/index.php/topic,9908.msg104786.html#msg104786  but this is about what my small pizza stand looks like. 

I can also take another video Tuesday if you want me to.  I also have pictures of the front of my small pizza stand if you want to post them.  Those pictures also show about what my pizza stand includes. 

If you want anymore specifics of what are in my pizza stand, let me know.  Most of my equipment for my pizza stand was purchased used, but some of it was new when I opened my pizza stand. 

Norma 

What a great video Norma. Thank you for the insight. This whole thread is just hypothetical for me, as I am working through numbers for the fun of it. Every now and again I get something in my head, and then the numbers bring me back down to earth.

John

Offline norma427

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Re: Minimum equipment needed
« Reply #12 on: August 18, 2012, 09:25:01 PM »
What a great video Norma. Thank you for the insight. This whole thread is just hypothetical for me, as I am working through numbers for the fun of it. Every now and again I get something in my head, and then the numbers bring me back down to earth.

John

John,

You are welcome anytime.  I didn't have to purchase my stand and only rent the space, but then I am only open one day a week.  My costs to open my small stand weren't that bad.

Norma

Offline JConk007

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Re: Minimum equipment needed
« Reply #13 on: August 18, 2012, 09:46:07 PM »
I was just gonna ask  John   ???  I can tell yuou bare bones is a great way to start. From a money standpoint obviously your oven should be the biggest investment? Most important - a dishwasher that can handle the trays ,equip, and con stant flow of dirty tools, dishes that are generated daily. I would not spend the extra on the fancy italian prep tablewith cab over for $7500 when a nice $2500 unit from an equip wholesaler or ebay keeps the same temp ? But a new stefano and Forni Napoletana  OH YEAH ! ;D
John
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Offline dellavecchia

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Re: Minimum equipment needed
« Reply #14 on: August 18, 2012, 09:50:38 PM »
I would not spend the extra on the fancy italian prep tablewith cab over for $7500 when a nice $2500 unit from an equip wholesaler or ebay keeps the same temp ?
John

Thanks John - What are the fundamental differences in the two units, ie. what are you paying extra for in the more expensive table?

John

Offline Sqid

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Re: Minimum equipment needed
« Reply #15 on: August 18, 2012, 09:50:53 PM »
Hey John

Sounds great - walk in fridge - wow - I'm using 3 home style units and not enough even though only doing 30 pies a day!

The only thing I would suggest is 3 prep areas.  Pizza, veg cutting and boxing/serving.   Don't know thge temperature where you are but aircon might be important.

'Nother thing - plenty of stowage space.

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #16 on: August 18, 2012, 09:52:32 PM »
Hey John

Sounds great - walk in fridge - wow - I'm using 3 home style units and not enough even though only doing 30 pies a day!

The only thing I would suggest is 3 prep areas.  Pizza, veg cutting and boxing/serving.   Don't know thge temperature where you are but aircon might be important.

'Nother thing - plenty of stowage space.

Excellent info - thank you. I had wondered about smaller fridges and if they could be used in a commercial setting.

John


scott123

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Re: Minimum equipment needed
« Reply #17 on: August 18, 2012, 09:59:58 PM »
Re; a fridge.  If you have access to a cool cellar or have a small room or closet somewhere that you can put a window AC unit in, you can cut back on your refrigerator space considerably.

Someone here is probably going to tear me a new one for saying this, but I think you can get away with a room or a cellar that's constantly in the 60-70 realm.

Offline Chicago Bob

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Re: Minimum equipment needed
« Reply #18 on: August 18, 2012, 10:27:43 PM »
I've worked a place or two that had a diy built "lean over while you" walk-in cooler jus outside the back door. Cost is prolly bout 80% less than a traditional commercial unit and in your scenario it is THE money item.
Auto-dishwashers are waaay more expensive and finicky than the manual kind.... ;)
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Offline BrickStoneOven

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Re: Minimum equipment needed
« Reply #19 on: August 18, 2012, 11:05:33 PM »
The place I worked at was pretty small, all together front and back was about 600sq ft. The back had a 3 bay sink, SS prep table with a small deli slicer on top, a med size freezer, and a 3 door frig, and a 20qt or 30qt mixer(the smallest size floor model hobart you can get). The front. It was pretty much a rectangle split down the middle. When you walk in the entire left side of the wall are the usually old school pizzeria booths. Theres 6 or 7 of them. On the right is the counter that splits the front in half. The prep table is right behind the counter against the window. It's just a wooden table on top of two knee level refrigerators. Right behind that is the deck oven. Next to the oven is another 3 door frig where all the dough is kept along with some supplies, like extra sauce, cheese, ex. Directly in front of that frig is a sandwich prep table(I think it was a 48"). Then on the back wall was a soda frig and a soda fountain. There is a basement but there wasn't really anything in there. Only the soda fountain packs and a smaller lift up door freezer.

I probably didn't have to write all that but I wanted to paint a picture on how the place was set up. It's a pretty minimal place. Nothing fancy, just what you need to get the job done. We did about 125 pizzas a day and on weekends would reach close to 200 in that area. Very basic stuff. He actually just replaced the oven last year after having the original one for 40 years.

Offline Matthew

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Re: Minimum equipment needed
« Reply #20 on: August 19, 2012, 05:08:13 AM »
John,
The difference between the 2 prep tables is that the more expensive unit is imported from Italy & has the condiment compartment on top as oppose to counter height.  The advantage is that you don't end up with flour all over the condiments.  We have the regular unit fitted with a marble top (True Refrigeration).  It has broken down twice in a year & I suspect that it is due to flour getting in the motor.  If you're bringing an oven over from Naples have them throw one in the container along with a mixer, it will cost you half of what it would cost you here.

With respect to the mixer, if you are looking at a fork; we have a Pietroberto La Vittoria 35.  If you add the flour in batches, as I do, you can mix a full bag of flour without any issues.  I would personally go with the 60 next time.

Below is a photo of our set up.  

One thing you missed on your list is a deli slicer.

If you have any questions, feel free to send me a PM.  I am more than happy to help you out.

Matt
« Last Edit: August 19, 2012, 05:39:51 AM by Matthew »

Offline dellavecchia

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Re: Minimum equipment needed
« Reply #21 on: August 19, 2012, 11:45:44 AM »
Thanks for the tips Scott and Bob. I thought that the walk in would be the most expensive outside the oven and mixer, but it looks like a hood could cost $2k per linear foot!

David - Thanks for the visualization. It seems a small space can really be very utilitarian and get the job done.

Matt - Wow, thank you for the insight. You may be getting a PM from me soon.

John

Offline BrickStoneOven

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Re: Minimum equipment needed
« Reply #22 on: August 19, 2012, 02:40:17 PM »
David - Thanks for the visualization. It seems a small space can really be very utilitarian and get the job done.

Yea, it definitely is. There would be 4 people working on normal days and on ends it would be 5(3/4 inside, 1 driver). It was tight but once you get used to it; it all flows and its like doing a dance. It's nice to have the extra space but it isn't needed if you don't have the capital to get it in the beginning.

Pupatella is a perfect example of that.

Offline Aimless Ryan

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Re: Minimum equipment needed
« Reply #23 on: August 19, 2012, 03:02:35 PM »
Kitchen space should come before dining space, though, because efficiency is everything in this business. If you design the kitchen wrong, it will cost you money every minute of every day, usually because you always need more workers than you should need. It will cost you good workers, too, because good workers know when their boss's inefficient operating procedures force them to do twice as much as should be required to get the job done, which forces them to look for work somewhere else. And that costs you money, as well, because the only people who will work at a job like that is people who don't know they're doing twice as much work as should be required. That is, you're stuck with workers who don't really know what they're doing.

I've seen this over and over. I've seen it as a worker, I've seen it as a customer, and I've seen it while trying to help struggling pizzeria owners get their s*^t together. Those people never listen, and they all go out of business. And of the few who manage to stay in business, their lives are miserable because inefficiency sucks, even if it pays the bills.
Ryan
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Disclaimer: Don't necessarily believe anything I say here. My brain ain't quite right anymore (unless it is). If I come off as rude or argumentative, that's probably not my intention. Rather, that's just me being honest, to myself and everyone else; partly because I don't have enough time left to BS either you or myself. If you are offended by anything I say, it's probably because you think lying to people (to be "polite") is a good idea. I don't.

Offline TXCraig1

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Re: Minimum equipment needed
« Reply #24 on: August 20, 2012, 12:02:22 AM »
John,
The difference between the 2 prep tables is that the more expensive unit is imported from Italy & has the condiment compartment on top as oppose to counter height.  The advantage is that you don't end up with flour all over the condiments.  We have the regular unit fitted with a marble top (True Refrigeration).  It has broken down twice in a year & I suspect that it is due to flour getting in the motor.  If you're bringing an oven over from Naples have them throw one in the container along with a mixer, it will cost you half of what it would cost you here.

Matt,

If you get the Italian unit, is there any problem finding people locally to work on it - particularly when it is under warranty?

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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