Commercial Pizza Ovens

What types of commercial pizza oven are there?

In the busy pizza-making world, various commercial ovens cater to distinct culinary styles and operational demands. Pizza deck ovens, revered for their stone bases, offer a more traditional touch, crisping pizzas to perfection across several layers with individually adjustable temperatures. Conveyor ovens, the workhorses of high-volume eateries, automate the process with a moving belt that ensures uniform baking. Meanwhile, wood-fired ovens, the choice of the artisan, reach soaring temperatures and infuse pizzas with a signature smoky essence, demanding greater mastery but rewarding with an authentic taste. Each oven type is selected to align with a pizzeria's aspirations, including the flavour profile, production rate, or spatial considerations.

How long does it take to cook pizza?

The cooking time for pizza in a professional pizza oven varies on the type of oven, and the size and style of pizza. Conveyor ovens can cook a pizza in about 6 minutes at 240°C, thanks to their consistent heat distribution; wood-fired pizza ovens, reaching higher temperatures, can bake a thin-crust pizza in 2 to 5 minutes; deck pizza ovens may take 7 to 10 minutes for a similar result. In contrast to pizza ovens for restaurants, a standard oven set to 245°C (475°F) typically cooks a thin-crust pizza in 12-15 minutes and a thicker crust in 20-25 minutes. These approximate durations can differ based on the oven's characteristics and the pizza's specifics.

Which is the easiest professional pizza oven to use?

When it comes to ease of use, conveyor ovens are often considered the most user-friendly among commercial pizza ovens. They require a lower skill level because the temperature is preset, and the conveyor belt automatically determines the cooking time, making the process relatively straightforward. On the other hand, double deck ovens demand more attention to prevent burning, as the pizza cooks evenly without the need for turning. Wood fired ovens and those with pizza stones are at the higher end of the skill spectrum; they necessitate frequent turning to ensure an even cook, especially since they are open on one side. For those seeking commercial pizza ovens in a fast-paced environment, conveyor ovens are the go-to choice.

Do commercial pizza ovens need ventilation?

In the UK, commercial pizza ovens require proper ventilation to ensure safety and compliance with regulations. Wood-fired ovens necessitate their dedicated extraction systems due to the potential accumulation of creosote, a combustible by-product of wood burning, which poses a significant fire risk. While gas or electric pizza stone ovens, which account for approximately 80% of such appliances, offer an original cooking experience, they typically do not require independent ventilation systems. Single and twin deck pizza ovens, whether gas or electric, must adhere to standard commercial kitchen extraction regulations to effectively manage heat, smoke, and vapours. Additionally, certain compact commercial high-speed ovens are designed with a ventless system, making them suitable for food preparation without traditional ventilation. Establishments should consult with local authorities and adhere to the specific ventilation guidelines for their equipment to ensure a safe working environment.

What is a pizza stone base?

A pizza stone base, which lends itself to the term stone baked and is often referred to as a firestone in the context of commercial pizza ovens, is crafted from refractory materials like clay or ceramic, known for their porous nature. This vital porosity allows the stone to absorb excess moisture, creating a perfectly crispy pizza base. It's essential to preheat the stone at a high temperature before baking, which ensures the stone distributes heat uniformly across the pizza, eliminating any hot or cold spots. The direct heat transfer from the stone to the pizza dough gives the crust a crispy texture. Due to their composition, pizza stones are remarkably resilient. They can endure extreme temperatures, making them an excellent addition to any oven, especially for those who occasionally enjoy making pizza at home.

What temperature should a commercial pizza oven be?

​​The ideal temperature settings are crucial for crafting the perfect pizza in restaurants. Wood-fired ovens soar to temperatures of up to 400°C, superb for deep-pan dishes requiring thorough cooking of pizzas in minutes. Ovens with single or twin decks maintain a temperature range between 275°C and 400°C within their sealed chambers, adaptable for different pizza bases and calzones to ensure even cooking. Conveyor ovens, typically open-ended, operate at around 240°C, catering excellently to thinner pizzas that need a swift bake. Mastering these temperatures is critical to delivering pizzas with a delightfully crispy thin crust or a lusciously soft deep-pan foundation in a commercial setting.

What's the most popular type of restaurant pizza oven?

The most popular type of pizza oven for restaurants varies based on the business's specific needs. Conveyor ovens are favoured for their high production capability and consistent temperature, as they lack a door that would otherwise cause heat loss when opened and lead to the need for heat recovery. Single and double deck pizza ovens, with their stone or brick bases, are quintessential for traditional eateries and pizzerias seeking the perfect pizza. Wood-fired ovens are unparalleled for the most authentic taste and an element of showmanship, although they require the most skill to operate. Lastly, high-speed ovens are ideal for establishments like cafes and bakeries with mixed food and pizza production levels and need the convenience of cooking from frozen. Each type offers unique benefits, making the choice highly individual to the restaurant's style and throughput.

Do industrial pizza ovens heat from the top or bottom?

In professional pizza ovens, both big pizza ovens for restaurants and small pizza ovens for commercial use are designed to heat from the top and bottom. Deck ovens typically feature a heat source beneath the stone deck, with additional controls for the top, ensuring the stone evenly transfers heat to the pizza base. Conveyor ovens employ radiant or forced air heating elements above and below the belt, cooking pizzas uniformly as they pass through. Wood-fired ovens generate heat from wood combustion at the base, while their dome design radiates heat from all sides, including the top, for a high-temperature environment. Each oven's heating mechanism is pivotal in producing pizzas with distinct textures and flavours, highlighting the importance of adept heat management.

Which is better - gas or electric pizza ovens?

Choosing between gas or electric models involves considering various factors. Gas pizza ovens are often preferred for providing a more rustic and authentic flavour to pizzas, reminiscent of traditional wood-fired ovens. They can reach higher temperatures and heat up more quickly, which is beneficial in a busy kitchen environments. Electric pizza ovens are praised for their ease of use and efficiency, offering precise temperature control, which can be advantageous when consistency and uniformity in pizza cooking are desired. For larger eateries that prioritise a traditional pizza-making experience, a big pizza oven for a restaurant using natural gas or LPG gas might be the preferred choice. Smaller establishments or those emphasising quick service and energy efficiency might opt for a small electric commercial pizza oven - the decision will depend on the goals of the individual pizzeria.

What pizza equipment and accessories do I need?

For a streamline operation in your pizza-making business, whether you're using a 2 deck pizza oven, a single deck pizza oven or other type of set-up, there are several key accessories to consider - a long-handled pizza peel for safe handling, a precise pizza cutter, an oven brush to maintain cleanliness and heat efficiency, an infrared thermometer for accurate temperature checks, dough proofing baskets for perfect rise, and oven gloves to protect against high temperatures. These tools and other top 3 essentials for developing a pizza kitchen, are indispensable for anyone looking to buy a commercial pizza oven and are essential for efficiency and quality in professional pizza preparation.

With a range of commercial pizza ovens available from leading brands including Italforni, Woodstone, Super Pizza and Lincat, each with free delivery and the guarantee of a commercial warranty, FFD Catering Equipment can ensure your restaurant can cook amazing, traditional style pizzas that your customers will keep coming back for.