Author Topic: Zesto Pizza Oven  (Read 2405 times)

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Offline ricky2brown

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Zesto Pizza Oven
« on: January 15, 2013, 08:40:29 PM »
I'm opening a restaurant and wanted to know if Zesto pizza ovens are any good.
This location will be a fast paced operation so i would also need to know the true recovery time.
We have Marsal's and Bakers Pride in our other locations.
What can i expect from using the Zesto, gas operated, deck pizza oven?


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Re: Zesto Pizza Oven
« Reply #1 on: January 15, 2013, 08:49:58 PM »
I don't think you're going to find too many Zesto oven owners here.   You might post this question over at PMQ, where you might find someone who owns one of these ovens.

If you can post specs of the oven you're looking at, specifically BTUs, internal dimensions and stone material/thickness, along with specifications on the pizzas you make (thickness factor, size, formula, volume during peak times) then I can give you an idea of how they'll recover.

Are you trying to match the results from the Marsals with a Zesto or improve up them? What Marsals are you working with?