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Author Topic: New mobile wood fired oven pizza business in the UK - production?  (Read 738 times)

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Offline G19doug

  • Registered User
  • Posts: 73
  • Location: Suffolk, UK
  • I Love Pizza!
Hi,

Iíve been lurking on here and trying to soak up as much information as possible. Iím in the process of setting up my own mobile wood fired oven pizza business in the UK. I have an engineering fabrication shop business so making a great trailer is the easy bit for us. Itís the pizza production that worries me a bit. I think I have the workflow sorted and we have incorporated some great elements in the trailer to increase efficiency, but my oven size is what worries me. 

We plan to have three people staffing the trailer. They all work with feet on the ground around the trailer with awnings folding out over them and work areas folding out between them. One prepper, one manning the oven, the other taking payment / orders and boxing up. We will be making one size only 12Ē Neapolitan style pizzas.

This is the oven I intend to buy. Its internal dimensions are 800mm wide x 1,400mm deep x 400mm high

https://shop.vitcas.com/vitcas-wood-fired-bread-pizza-oven-vitcas-140-1053-p-asp.html

Will this be big enough?
What sort of production rate would you expect out of it?
How much wood will it burn an hour if very well insulated?

I am aware the pizza prep from dough balls may be the bottle neck in production. Iíve looked and Iím pretty sure there isnít such a thing, but is there any way to mechanise the spreading out of Neapolitan style pizzas? I have seen you can press and roll the dough but none of these seem to maintain the traditional crust?

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