Author Topic: Adding Pizza To Sub Shop, Need Advice on Countertop Pizza Oven HELP  (Read 1217 times)

0 Members and 1 Guest are viewing this topic.

Offline HavasuPepper

  • Registered User
  • Posts: 4
Limited on space.  Looking at used BP P18 & P22 units.  Other ovens can be considered.  This is new to us so any input would be helpful.


Offline Bobino414

  • Supporting Member
  • *
  • Posts: 281
  • Location: Florida
Re: Adding Pizza To Sub Shop, Need Advice on Countertop Pizza Oven HELP
« Reply #1 on: February 24, 2013, 04:14:30 PM »
Michelle

The suitability of these ovens depends on your anticipated throughput and style of pizza so we need more info from you.

The P 18 120 volt is woefully underpowered; think of it more as a toaster oven.


Offline PizzaDiFiore

  • Registered User
  • Posts: 64
Re: Adding Pizza To Sub Shop, Need Advice on Countertop Pizza Oven HELP
« Reply #2 on: February 27, 2013, 01:45:08 PM »
I have a small cafe in Baltimore.  About a year and a half ago I decided I wanted to make pizzas once a week to work out dough management and recipes for a pizzeria I am working on opening.  Being in a small cafe, and not having the ability to add a hood system or 220v electric, I purchased a Nemco 6205 Countertop Oven from http://www.webstaurantstore.com/nemco-6205-countertop-pizza-oven-120v/5916205.html

The oven does what it says, in a low volume environment.  It takes about an hour to come up to temperature, but if you have a medium volume operation, you'll want a 220v oven.  I cook my pies in the Nemco, and finish off under a broiler in another countertop convection oven that I have (my cafe kitchen is really small).  I make pizzas once a week, and begin selling at 11am and usually sell out of the 40 doughs by 2:30pm.  The first 5-6 pies come out great.  Good oven spring, nice color and a little char on the bottom.

During the rest of the week, we use the Nemco to cook pastries and chicken.  In this capacity it works well also.  Just remember, you're going to have to tailor your dough recipe to your oven.  I found a NY Style recipe was best, but I needed to add a little extra sugar to speed up the browning.   

I also make all of my toppings from scratch. Mozzarella, sauce, everything.  This is why I only make them once a week!

Offline HavasuPepper

  • Registered User
  • Posts: 4
Re: Adding Pizza To Sub Shop, Need Advice on Countertop Pizza Oven HELP
« Reply #3 on: February 27, 2013, 02:51:25 PM »
We have 220V so there is no problem with that.  We are going to the pizza expo next month in Vegas, any suggestions on who we should see for stuff?  We  need everything.   ;D

Offline PizzaDiFiore

  • Registered User
  • Posts: 64
Re: Adding Pizza To Sub Shop, Need Advice on Countertop Pizza Oven HELP
« Reply #4 on: March 07, 2013, 10:19:28 PM »
No suggestions, Pizza Expo is immense, take your time, walk around and have a good time!  With 220V you may also run into building codes in regards to hoods and fire suppression. Check your local regs.


 

pizzapan