I just read up on the ovens and their technology, impressive stuff. Potentially well-suited for pizza. The key question is how fast can they cook the pizza. Can they pump sufficient energy into a Neapolitan pizza to cook it in 40-90 secs as a wood oven can.
Because this is direct radiant energy cooking, chamber temperature isn't relevant. They give no indication of how much radiant energy reaches the pizza per unit time. What we do know on one Vulcan model (which seems to be from the same manufacturer as the Hobart) is:
- Seven 2,000 watt lamps, four on the top and three on the bottom
- Max power 11.9Kw, 9Kw typical
- Single phase max current 56A, 43A typical, 240V
One thing I've never done is actually made temperature measurements of a pizza immediately coming out of the oven. If we have those measurements, know the weight of a dressed pizza, and make some radiant energy loss assumptions, calculations should give us an answer. I'll bet November could do this without blinking.
aeneas1, what's the fastest you are able to cook a pizza in yours when it's on full power with the optimal lamp arrangement?