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I'm confused by all the options and different specs of pizza oven available. Can you explain?

18 June 2008
I'm confused by all the options and different specs of pizza oven available. Can you explain?

Q We want to grow the food side of our City-based bar-restaurant business so we're thinking of offering pizzas, but I'm confused by all the options and different specs of pizza oven available. For example, some manufacturers have conveyor ovens with a temperature range of 0-370°C, whereas others have deck ovens with a range of 0-450°C. Also, when preparing dough, is a press better than a rolling machine?

A The temperature range confusion is because the two types of pizza oven - conveyors and decks - work differently. Conveyors, which provide consistency and are labour-saving, operate at lower temperatures because they use blown air. However, deck ovens are more flexible as they can be used to cook other items.

As for your second question, dough presses tend to be the more expensive option as they include heating elements to relax the dough. However, they provide consistency and high volume. Although it's labour-intensive and requires training and skill to maintain consistency, the traditional rolling machine is the preferred option for many high-street pizza retailers - and it costs much less.

For more advice

Visit www.cesa.org.uk and click on the link "CESA Buying Guides." For energy saving advice click on "CESA Energy Saver."

If you have a question on equipment, send an e-mail to enquiries@cesa.org.uk

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