Author Topic: Test run with Wisco 560 electric countertop oven  (Read 271 times)

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Offline usarian

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Test run with Wisco 560 electric countertop oven
« on: April 28, 2015, 03:14:47 AM »
So I snagged a Wisco 560 commercial countertop pizza oven on Craigslist for a steal and gave it a good run thru on Sunday.

Oven is the old version, previous owner lost handles and knobs and replaced them with basically junk he found laying around but the oven works perfectly. After 7 years of using my standard kitchen oven or commercial convection ovens when doing non-profits, the difference was quite a shock.

First the cook time dropped from 15-20 minutes (or more if doing dozens of pizzas) to seven-10 minutes after a good preheat. Preheat time went from an hour to 30 minutes.

Stats:
100-675 f
Fits 16" pizzas
Sits comfortably on the range
Only spills heat out the front, sides and back are cool, not much heat off the top
Has a pull out drawer for a door which I will have to adjust to, rather than using the peel

Pics...


Offline usarian

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Re: Test run with Wisco 560 electric countertop oven
« Reply #1 on: April 28, 2015, 03:30:36 AM »
Video that includes a peek at the bottom



Offline shmigga

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Re: Test run with Wisco 560 electric countertop oven
« Reply #2 on: April 28, 2015, 11:27:04 PM »
Pizza looks really good.  Do you think you could fit a 17" pizza in this oven?  Also, what about a thin pizza stone?

Offline usarian

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Re: Test run with Wisco 560 electric countertop oven
« Reply #3 on: April 29, 2015, 12:43:57 AM »
There's some room, I think a 17" may possibly fit, it would be tight tho. Officially it says 16" pizzas

You could do a thin stone with a thin crust. Mine would be too thick

I keep seeing talk of using a food grade steel plate, that might be better

Offline usarian

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Re: Test run with Wisco 560 electric countertop oven
« Reply #4 on: April 29, 2015, 12:44:32 AM »
And thanks btw! :)

Offline CDNpielover

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Re: Test run with Wisco 560 electric countertop oven
« Reply #5 on: April 30, 2015, 03:33:59 AM »
My brother has one of those in his garage.  It's basically the same pizza oven you'll find at bars and bowling alleys across the country.  We've never cooked anything except for frozen pizza in it however.  Are you using it with fresh dough?

Offline usarian

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Re: Test run with Wisco 560 electric countertop oven
« Reply #6 on: May 03, 2015, 10:39:05 AM »
There's several models that are identical in appearance, but only the 560 models are revommended for fresh dough. :)


 

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