Author Topic: Which oven for a new pizza restaurant?  (Read 807 times)

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Offline grittysands

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Which oven for a new pizza restaurant?
« on: January 06, 2015, 10:38:46 PM »
I'm hoping to open a new pizza restaurant in about 6 months. We are still deliberating over what type of oven will be best suited to what were are looking to do. We will be doing very thin based artisan style pizzas with limited cheese. These will be cooked on shallow pans - 12 inch. Hoping to do approximately 50-70 pizzas per night (4 hour period).

Our initial thoughts are a conveyor gas oven such as a Lincoln Impinger or a Middleby Marshall PS200.

Would like to get people's views/recommendations.


Offline Chicago Bob

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Re: Which oven for a new pizza restaurant?
« Reply #1 on: January 06, 2015, 10:50:57 PM »
Artisan, shallow pans, and conveyer oven don't belong in the same paragraph...so don't use that in your menu. That is my 1st recommendation.
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Offline grittysands

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Re: Which oven for a new pizza restaurant?
« Reply #2 on: January 06, 2015, 10:57:43 PM »
Artisan, shallow pans, and conveyor oven don't belong in the same paragraph...so don't use that in your menu. That is my 1st recommendation.
Thanks Chicago Bob. When I refer to artisan style it's more around the ingredients that will go on the pizza and the type of dough. I know artisan is more a wood fire style, but we are going for something with a cleaner taste.

Offline shuboyje

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Re: Which oven for a new pizza restaurant?
« Reply #3 on: January 08, 2015, 07:04:15 PM »
Any examples of what you are after?  Sounds kinda like you have created your own style which is gonna make it tough for anyone to give you much guidance.
-Jeff

Offline grittysands

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Re: Which oven for a new pizza restaurant?
« Reply #4 on: January 10, 2015, 12:25:34 AM »
Any examples of what you are after?  Sounds kinda like you have created your own style which is gonna make it tough for anyone to give you much guidance.

Looking at Middleby Marshall or Lincoln Impinger type.

The pizza style will be very thin base with 3-4 ingredients on average per pizza.

Thanks.

Offline PizzaGarage

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Re: Which oven for a new pizza restaurant?
« Reply #5 on: January 10, 2015, 01:27:20 AM »
I'm a deck oven fan and to me produces the best crust....

For that volume a double Bakers Pride Y602 or a Blodgett 1060 double.  It's not hard to learn, but is more complicated than a conveyor.  There is a new "stone conveyor" by Picard with 1" stone plates.  I have not seen them live yet....

if you don't want to worry about the cook, the conveyor is the way to go, to me though can't match a deck oven.....

Offline jsaras

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Re: Which oven for a new pizza restaurant?
« Reply #6 on: January 10, 2015, 10:06:58 AM »
I don't know anything about the commercial end of the pizza business, but I will say that one of the best bakes I've eaten was from a Cuppone Giotto oven. http://www.cupponeamerica.com/site/22d4ed9033aa4fdfbaf0c761d678b208/default?url=http%3A%2F%2Fcupponeamerica.com%2FGiotto_Oven.php#2894

One of the members here uses a different Cuppone model for a mobile business and his pizzas look spectacular.

Making bar pan pies in a conveyor and putting fancy toppings on top....that sounds even less appealing than what Pizza Hut is currently offering.
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