Author Topic: WOOD FIRED PIZZA OVEN  (Read 671 times)

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Offline BART

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WOOD FIRED PIZZA OVEN
« on: May 22, 2014, 10:52:43 AM »
HI,   WE ARE BUILDING A NEW PIZZERIA TIMBER FRAME AND WANT TO INSTALL A WOOD/GAS FIRED PIZZA OVEN.  I WOULD LIKE INFO ON AN OVEN WHICH WOULD MOST LIKELY MAKE PIZZA THAT WOULD RESEMBLE NY PIZZA (A SLOWER COOKING OVEN I GUESS).

I ALSO UNDERSTAND THAT VIRGINIA REQUIRES A CLASS 2 EXHAUST FAN. INFO PLEASE.

THANK YOU FOR ALL INFO IN ADVANCE, ...........VINCE


Offline shuboyje

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Re: WOOD FIRED PIZZA OVEN
« Reply #1 on: May 22, 2014, 07:25:26 PM »
In my opinion if you want to make pizza like they make in New York, use an oven like they use in New York, either a gas fired deck oven or a coal oven(which I wouldn't recommend unless you really know what you are getting yourself into).  You can make NY pizza in a wood oven, but it is the wrong tool for the job, and that is the worst way to start a commercial establishment.
-Jeff

Offline Chaze215

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Re: WOOD FIRED PIZZA OVEN
« Reply #2 on: May 22, 2014, 07:34:03 PM »
I love to do NY style in my mobile wood fired oven.  In a commercial setting, I'm not so sure it is the right oven for the job. But i have to tell you (if I may say so myself), it's some of the best pizza I've tasted. The wood just works some magic on the pies :-)
Chaz

Offline JConk007

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Re: WOOD FIRED PIZZA OVEN
« Reply #3 on: May 23, 2014, 11:04:23 AM »
What Kind of production are you thinking of ? The new Rotating Gas / wood ovens are amazing and effortless to run less training more consistency. They love the 650-750 zone and can save you time and $$ Happy to quote you on one as well !
Johnny Gets !  ;)
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Offline BART

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Re: WOOD FIRED PIZZA OVEN
« Reply #4 on: May 25, 2014, 07:34:18 AM »
THANKS FOR THE REPLIES.  I'VE BEEN AWAY. STILL A BIT CONFUSED TO DIRECTION, AS THERE SEEMS TO BE DIFFERENT OPINIONS.
YEAH JOHNNY, FEEL FREE TO GIVE ME SOME OF YOUR INFO.

THANKS AGAIN TO ALL, ...........BART

Offline shuboyje

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Re: WOOD FIRED PIZZA OVEN
« Reply #5 on: May 25, 2014, 09:08:09 AM »
I actually take back my earlier statement and think John has mentioned a great option if you do want to go wood.  The traditionalist in my clouded my response on this one. 
-Jeff

Offline Chaze215

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Re: WOOD FIRED PIZZA OVEN
« Reply #6 on: May 25, 2014, 10:03:40 AM »
Those rotating deck ovens are awesome. What is the going rate for them John?
Chaz

Offline gabaghool

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Re: WOOD FIRED PIZZA OVEN
« Reply #7 on: May 26, 2014, 01:33:52 PM »
What Kind of production are you thinking of ? The new Rotating Gas / wood ovens are amazing and effortless to run less training more consistency. They love the 650-750 zone and can save you time and $$ Happy to quote you on one as well !
Johnny Gets !  ;)
hi john

What are some models that fit your description, thanks.

Offline JConk007

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Re: WOOD FIRED PIZZA OVEN
« Reply #8 on: May 27, 2014, 01:26:14 PM »
Both Pavesi and Di Fiore make a nice rotating oven.  I visited a Rotting Pavesi In White plains NY. They do a Killer NYish  pie, and the chef was very open and honest  swears by this oven.
PM me for pricing on either as I  dont want to tie up threads with with all  that pricing stuff  ;)


I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Chaze215

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Re: WOOD FIRED PIZZA OVEN
« Reply #9 on: May 27, 2014, 08:56:44 PM »
I saw that they are on Staten Island no? Is that the one ur talking about? They did 200 pies in less than 1hr at Pizza Expo this year.
Chaz