Help deciding on new oven for home and small commercial gigs

[MrCrowley]

I currently have a Roccbox that did good work so far.
I'm playing with the idea to do some pizza events in the not too far future.
Maybe a winery or a pizza night at the local pub and I'd love to do some garden parties.
More as a side husstle and nice alternative to my IT job.

Last weekend I had the first bigger event with 30 pizzas at a garden party.
Before I did 12 pies at max in a more relaxed matter than serving a big crowd.

It went good, but the biggest slow down was the heat loss of the roccbox after a few consecutive pies.
This was to be expected, since I know people who use the Roccbox commercially use 2 ovens to alternate between them. Especially in the initial rush it slowed down the pie production too much.


Now I'm a bit torn where to go from here.
- dual roccbox setup
- pizza paty passione/bollore
- something else?

I don't really need the ultra portability of the roccbox, although it is nice to be able to set up solo.
Maybe it would be easier instead of having 2 separate ovens, to be able to have a single one with enough power?

Pizza Party seems to heat up faster and retain the heat a bit better than the Roccbox. Would it be enough to crank out pie after pie for small 20-50 people events or would it struggle like a single Roccbox?

Regarding the PizzaParty - not sure if passione or bollore.
- wood option is nice, but I know I'll probably stick to gas
- multiple pizzas - sounds nice, but probably too stressfull with <90s bakes
- metro option is nice

so any bollore owners who wished they had gotten the passione?

Or do I miss some completely different oven option?

Target is neapolitana style

Thanks in advance!

[pizza party]

Hi
in your case, i suggest Bollore, portable and with good performance, Passione maybe isn't necessary in this start up moment. Create your business with Bollore, eventually you add support and saputo floor,if necessary for very big events, you use Bollore and Roccbox, but not think is necessary. if your business increase in future, you assess how to develop, also because you need some people to help you to manage this events

[MrCrowley]

Is the main advantage of the passione to have extra room when using wood and doing multiple pizzas more easily?

When I look at other catering threads, it seems most people only launch one pizza at a time, but prefer the larger working area for temperature management via pizza placement.

Currently I'm definitely leaning more towards the pizza party instead of a 2nd roccbox.

Just don't want to regret getting the smaller one in a year.
on the other hand coming from a roccbox 60x60 seems gigantic!

[deb415611]

you should check out bradtri's  thread  https://www.pizzamaking.com/forum/index.php?topic=48384.0     

I have a passione with saputo and bought bigger so I wouldn't ever wish I had the bigger oven.  Mine is just for home use though.  If I were to buy again I'd do the same.   I did about 15 for my son's wedding last month and I had no recovery issues and got them out pretty quickly.

[MrCrowley]

you should check out bradtri's  thread  https://www.pizzamaking.com/forum/index.php?topic=48384.0     

I have a passione with saputo and bought bigger so I wouldn't ever wish I had the bigger oven.  Mine is just for home use though.  If I were to buy again I'd do the same.   I did about 15 for my son's wedding last month and I had no recovery issues and got them out pretty quickly.

bradtri's  thread is one of the other catering threads I mentioned above. Looks great!
Hmmm still really torn between bollore and passione. What are you using the extra space for?

[ccgus]

It went good, but the biggest slow down was the heat loss of the roccbox after a few consecutive pies.
This was to be expected, since I know people who use the Roccbox commercially use 2 ovens to alternate between them. Especially in the initial rush it slowed down the pie production too much.

You might try getting a gas regulator that pushes out a bit more gas to the Roccbox and see how that works out. This is what Adam from peddling pizzas did (and I guess who you're probably thinking of with the dual Roccbox setup).

[MrCrowley]

Yeah - peddling pizza and the pizzabike is what brought me to the roccbox in the first place

I'm already running with a 50 mBar regulator, although the one Gozney supplied (I read in an instagram post from April that Adam also uses 50mBar).

Still ~45 minutes warm up time to get over 400°C and a cooldown to 350°C after about 6-8 consecutive pizzas. then it's 5-10 minutes without a pizza to get back to >400°

So alternating between 2 ovens seems to be a must to be able to crank out pies.
The main problem seems to be that the pizzas are shielding more or less the complete stone from the flames.

Another thing I noticed at last weekends party is that in a catering situation it might be nice to be able to bake bigger pies in the beginning. It was quite hard to keep up with the initial rush baking 11-12" pies

[MrCrowley]

Pulled the trigger and ordered a bollore 

[pizza party]

welcome to pizza party family :-)

[MrCrowley]

can't wait!
I hope my payment arrives today!

[MrCrowley]

Delivery is scheduled for monday 
Gonna prepare some dough this weekend! 

[MrCrowley]

It arrived!
Loking forward to assembly it this afternoon. 

[MrCrowley]

First test run yesterday evening.
Pizzas came out great, but I have to learn the best burner settings.
during the 4th pizza the gas bottle froze :-/
I only have a 5kg bottle at the moment, which was nearly empty.
Bummer nonetheless.

I think while bulding the stand/trolley I screwed every part than can be reversed on the wrong way first.
Worked out in the end, but a simple and small build manual as a PDF would be a very welcome addition.

I really like the oven so far and think I'll get the hang of things.
I think I'm glad I got the Bollore. Already big size and probably big enough cooking surface.

[LaLabbo]

Use 11kg bottles and get 2 of them.

In a full power setup (eg if you have to bake 100 pies and above - door always open) they will also start freezing so you have to change the bottles by the time.

[MrCrowley]

yeah I figured. But good to know that I need 2 of them for big gigs.
Gonna get a 11kg bottle this afternoon.
Dough for the 2nd test is already in the fridge.
I just hope the weather plays along.
Our Veranda roof is currently still under construction

what gas setting is best used for this oven?
I have the feeling full power is a bit too much all the time.
still gotta figure out the workflow.

[LaLabbo]

Depends on the amount of pies.

for home use or small pizza partys, say 20 pies, full power all the time will overheat the oven.
I heat up the stones on full power. While baking a pie it's also full power. If I do a small or larger break between some pies I close the door and lower the burner, maybe to the half.

On the other hand in a "production" enviroment I fully heat up the stones at first, from now on there are always pies in the oven. 2in 2out next 2 in and so on, there is no time for the oven to heat up again. Therefore the oven is on full power the whole event.

[pizza party]

During this time I could not connect. Desire some informations?