The round flatbread covered with tomatoes and cheese, called pizza by the Italians, began to be prepared on the sunny peninsula back in the 17th century. It was during this period that European continent Tomatoes were imported from America. The new dish had a good taste, had a composition of ingredients accessible to every Italian and was somewhat reminiscent of open pies. It was prepared mainly for peasants, but it also found a place on the table of monarchs. The bakers who prepared the tomato-cheese flatbread were called “pizzaiolo”.
Classic pizza was made from hand-kneaded yeast dough and two types of flour. It added olive oil, water and a little salt. After kneading, it was sent to proof, then divided into portions and rolled out with a rolling pin. Various products were used to fill the flatbread. The only required ingredients for it were tomatoes and cheese. The pizza prepared for baking was sent to a wood-burning oven called Pompeii.
It had the shape of a hemispherical vault, in which the fire was lit on one side. The cake baking time was 90 seconds at a temperature of 250-275 °C.
Pizza ovens
It's hard to imagine an Italian restaurant that doesn't have pizza on its menu. In the ovens used by catering, you can bake bread, buns, and pies. According to the heating method, they are divided into three main groups:
– wood-fired pizza oven;
– gas;
– electric.
According to the method of loading and baking, they are divided into hearth and conveyor. All professional equipment for restaurants has different productivity, which is determined by the number of products produced per unit of time - hour, day, etc.
Products cooked in such an oven have a piquant taste, which gives the pizza smoke during baking. It runs on wood, charcoal or fuel briquettes, in the production of which they are used hardwoods trees. For its construction, fire-resistant bricks are used that can withstand temperatures up to 1250°C. Performance existing furnaces can be from 1 to 3 tons of products per day. The planned load is calculated for baking pizza with a diameter of 35 cm. Baking duration is 2-3 minutes at a temperature of 350-400°C.
The main disadvantages of stoves of this type are their large mass and open access to fire. They cannot be moved indoors without dismantling.
Electric pizza ovens
This industrial equipment is the most common. It is equipped with electronics that regulate technological processes. The main advantages of furnaces of this type are the ease of their installation and design. They are light in weight and can move freely indoors. It is convenient to equip small cafes, restaurants and pizzerias with such ovens. They can have several tiers. Their installation does not require a foundation. Based on the loading method, ovens are divided into hearth ovens and conveyor ovens.
The duration of baking products in such ovens is up to 15 minutes. Temperature pizza cooking from 20 to 450°C. The heating element of electric furnaces are heating elements, which are removable parts general design and can be easily replaced with others if necessary. Their power can exceed 10 kW.
Gas pizza ovens
Gas burners are used as a heating element in professional furnaces of this type. You can connect equipment not only to centralized network, but also to gas cylinders. Such ovens are the most economical. Their main disadvantages include increased safety requirements during their operation. Optimal temperature baking chamber 300°C, baking time is 5-7 minutes. Furnaces can have several levels, be hearth and conveyor.
Principles for choosing equipment
Before you buy equipment for restaurants, you need to calculate its required performance. The calculation is based on the indicator planned sales and the range that is expected to be produced on this equipment. Pizza ovens can be used for baking any dough products, so the planned productivity should be the sum of the total output of all types of products.
Premises selected for organizing catering may have different potential capabilities and equipment connection options. The most economical to operate are gas ovens. But their installation is not always possible due to a number of restrictions associated with increased security requirements. Wood-burning stoves have low productivity, so they can only be used in small establishments. At the same time, they can fulfill the role decorative element pizzeria interior design. Most often, catering establishments use electric ovens. Such equipment can be used for preparing dishes from meat, fish and vegetables. The average power required to operate such equipment is in the range of 15-30 kW. As a rule, its weight does not exceed 800 kg, and for ease of movement it is equipped with wheels.
Of no small importance in choosing equipment is its cost. When determining it, it is necessary to take into account operating costs. Buying cheaper stoves is not always effective. The purchased equipment must be economical and reliable in operation, and its repair facilities must be accessible. Any breakdown brings losses to the establishment and is associated not only with repair costs, but also with downtime.
An industrial approach to the production of equipment for public catering involves equipping it with electronics, which allows for maximum automation of baking processes. This equipment allows you to significantly reduce the number of workers involved in its maintenance. But only a professional electronics engineer can cope with programming its “filling”. You should not purchase equipment with a high level of electronic content if there is no such specialist on staff.
Where can I buy pizza ovens?
Manufacturers produce ovens for pizzerias various countries, including domestic companies. You can buy pizza ovens directly from the manufacturers. But this method of purchasing is associated with a long waiting period for the product associated with the period of its manufacture. It is easier to buy stoves from specialized trading companies. They offer finished goods, which they have in stock.
Ovens for pizzerias can also be purchased in the online store, the range and prices can be found. This method of purchase is convenient because it provides the opportunity to purchase equipment even in those regions where there are no manufacturers or specialized sales organizations. When purchasing equipment, you need to pay attention to guarantee period operation, availability of certificates of conformity and the possibility of service.
Traditional aromatic pizza is cooked in a special oven. Professional equipment is indispensable both in large restaurants and in tiny cafeterias. The range of stoves is wide; it is important to choose the one that matches the concept of the establishment and satisfies the needs of customers. Equipment differs in energy sources, capacity, method and time of pizza preparation.
Wood-burning pizza ovens
Since time immemorial, a common attribute of an Italian pizzeria has been a wood-fired oven. Developers modern models have applied the latest scientific achievements to time-tested technologies, as a result, today you have the opportunity to purchase copies of authentic samples, adapted to the needs of consumers. Adherents of strict adherence to the canons recognize the only method of preparing real pizza - over the hearth brick oven. Modernized technology uses different kinds fuel, including firewood.
Purpose. Traditional ovens are the best option for a pizzeria whose owner wants to get real pizzas and prefers classic methods baking.
Heat. In models of this type, three heating methods work in parallel: contact heat transfer, convection and the effect of heat reflection from the walls of the hearth. The shape of the inside of the dome creates conditions for the movement of hot air currents, the dough and filling are baked evenly from below and from above. The dome and hearth are made of fire-resistant materials.
Baking conditions. The required temperature ranges from 370ºC to 540ºC.
Energy Type: wood, coal or gas. As an option, the devices can be equipped with an additional gas heating system.
Preheating duration – from ¾ hour to several hours. You can be sure the temperature is high enough when you see the dome turn white. Professional models for the most part do not need visual cues for the cook, because... equipped with thermometers, in addition to measuring temperature in work area It is allowed to use an infrared pocket thermometer.
Baking duration in a sufficiently heated oven is from one and a half to 5 minutes. The volume of the flatbread and filling plays a role, as well as the number of pizzas prepared at the same time.
Resume time operating temperature. Each pizza requires a certain amount of heat to be prepared. stone hearth, but as long as the fire is maintained, the lost heat is returned very quickly. It only takes a few minutes after removal and the next batch is ready to bake.
Wood-burning pizza ovens in the catalog
Stone Hearth Pizza Ovens
Hearth ovens are second in popularity after wood-burning ovens; they are more economical and easier to maintain. Their distinctive feature is the presence of stone or ceramic hearths on which dough products are baked.
Purpose. Electric deck ovens are suitable for pizzerias whose owners wish to receive baked goods High Quality without investing big money in the acquisition and maintenance of equipment.
Heating method. Heating elements supply heat to the baking sheets while simultaneously warming the chambers. Thus, the dough is baked on a sheet, while the filling and cheese are cooked until ready. A viewing window made of heat-resistant glass and internal lighting allow the chef to monitor the process from the outside.
Baking temperature 200-350ºС, for some models maximum – 500 ºС.
Energy type. Gas can also be used to heat stone hearths, but in the field Catering electric pizza ovens are more popular.
about 1 hour.
Baking time. At 260ºC, baking one pizza will take ~7 minutes, a little more or less, depending on the filling and the thickness of the dough.
Duration of restoration of operating temperature. Baking uses up the heat of the oven, so it takes some time for the oven to return to readiness. To avoid operational downtime, make sure the model you choose fully meets your production capacity requirements.
Pizza ovens with hearth in the catalog
Convection Pizza Ovens
Rising prices for electricity lead restaurateurs to the need to use it sparingly. This oven reduces energy consumption, baking time and labor costs.
Purpose. The equipment is optimal for enterprises planning to produce high-quality pizza with minimal costs, as well as for small kitchens.
Heating method. From the name it is clear that these devices are equipped with convectors, thanks to which heated air circulates through the chambers.
Baking temperature and time. Convection significantly reduces energy costs due to the fact that at a temperature of 237ºC you can cook several pizzas at once in 5 minutes.
Energy Type: gas and electricity.
Preheat duration is a maximum of 20 minutes.
Time to restore operating temperature: not required. Perforated stainless steel shelves retain heat and increase the operating efficiency of the device.
Conveyor pizza ovens
A relatively slow and at the same time highly productive baking method. The semi-finished product passes through the chamber while on the conveyor belt, and the finished dish comes out from the other side. This method allows you to cook more than just pizza.
Purpose. Conveyor ovens are good for medium-sized pizzerias, as well as for organizing delivery services finished pizza. You can also use universal equipment for frying sandwiches, baking fish, vegetables.
Heating method: movement of heated air masses.
Baking temperature... Used temperature Range from 200ºС to 300 ºС.
Ø Currently on the market professional equipment For bars and restaurants, the pizza oven segment is quite widely represented. For small establishments, the use of mini-ovens, which are elongated devices, is extremely important. rectangular shape with one or more cameras.
Pizza ovens
Pizza ovens great at cooking various dishes made from dough, which includes pies and bread. A feature of this type of equipment is constant uniform heating throughout the entire working chamber space. Pizza deck ovens- the most popular and most widely represented type of professional equipment in this category. They, in turn, are divided into single-chamber and multi-chamber. A special feature of such furnaces is the presence of special ceramic slabs, which are called pods. Electric hearth pizza ovens differ not only in the size of the baking chambers themselves, but also in the thickness and specific structure of the hearths. When choosing a pizza oven of this type, you should also pay attention to the quantity and length heating elements: the more of them, the more efficient and uniform the roasting of the product. In industrial settings, as well as in large cafes and large pizza delivery chains, conveyor pizza ovens are used. Heat treatment using such equipment takes about five minutes. The operating principle of conveyor ovens is that the conveyor belt passes through an open, double-sided tunnel. These are mechanisms that allow you to automate the pizza preparation process as much as possible: from belt speed to convenient reverse, which allows you to quickly change the direction of movement of the conveyor. The pizza oven can be complemented with some other functions, which makes working with the equipment especially convenient. These include: enlarged viewing glass, internal lighting, coercive system cooling the hardware compartment and more. You can choose and buy a pizza oven in the WhiteGoods online store for any business! Consult a specialist to choose the best option. The RestoModa online store sells more than 200 models of this type of equipment.- They operate on a 220 Volt network and are economical in terms of energy consumption;
- Compact dimensions make it possible to install equipment where it is needed;
- The number (1 or 2) and sizes of cameras depend on the specific model you choose;
- Prices range from 6,000 to 19,000 rubles. Depends on the number of oven options and the manufacturer’s brand.
- The door and front panel are made of of stainless steel, viewing window - made of heat-resistant glass;
- Heating: independent upper and lower;
- The diameter of the baked product is 30 - 40 centimeters;
- Baking temperature (up to 350 degrees) provides quick cooking, most models are equipped with a timer.
Big choice pizza ovens Convito, Apach, Itpizza, Gastrorag, Kocateq, other brands are presented on the website website, Moscow. There are gas, conveyor, electric, hearth models designed for pizzas, powered by the network, V. The catalog also contains other equipment for establishments fast food, catering From us you can buy an electric knife for shawarma, a slicer for slicing sausage and cheese, and professional juicers. We offer the best floor and tabletop thermal display units. Check out the range and be sure to order.
Depending on the type of energy used, pizza ovens are divided into:
- electrical;
- gas;
- wood-burning
Ovens by baking method:
- deck ovens;
- conveyor ovens.
The choice of oven depends on:
- format of the enterprise's work(café, takeaway, delivery or a combination of these),
- number of visitors and their taste preferences,
- average bill,
- level of personnel training,
- quality of dough and ingredients,
- availability of free space and electrical capacity,
- prospects for the development of the direction, etc.
Then taking into account the size of the investment and the desired return on capital, one or another furnace is selected.
« The first factor when choosing a stove- the pizza you want to cook: classic, Neapolitan, Alla Pala or American. Second- features of the room, namely: is it possible to build a chimney, is there a permit for a wood-burning stove, what is the permissible power of electricity, - the pizzaiolo of the Giotto restaurant shares his experience Leonardo Trappoloni.
If in fast food and industrial production furnaces with maximum productivity in the shortest time are used, requiring minimum experience operator, then in restaurant need to find a compromise between functionality and quality of pizza.
« Pizza quality 70% depends on the dough and only 30% on the oven and the work of the pizza maker, notes the director of the Zharushka Ovens company. Alexey Shkapa. - To do right choice, you need to understand what audience you are working for: for low checks and streaming production would be better suited a wood-fired conveyor belt for those who appreciate the taste and know what real pizza should be like. Golden mean - deck oven, which is easier to operate than wood-fired, but the quality of baking is higher than in conveyor belts.”
Alex Todaro, a hereditary chef from Rome who graduated from API, the most famous pizza academy in Italy, prefers deck ovens. He says it's easier to control and maintain the temperature regardless of the workload, and it takes less time to bake pizza because the oven is always ready to go.
According to the pizzaiolo, with a wood-burning oven there is more hassle: at a minimum, you need to spend time lighting it and monitoring the wood. It is also difficult to comply with cooking standards, because the temperature is in different parts work surface may differ, so some pizza will burn and some will remain raw. At conveyor ovens Alex Todaro also sees a disadvantage: “If something needs to be corrected during the baking process, it’s not as easy as in other ovens where you always have access to pizza - in a conveyor belt you have to wait until it comes out the other end ready.”
Which pizza oven to choose: European and domestic brands
Among stove manufacturers, of course, Italian brands are in the lead Marana Forni, Mam, Valoriani, Morello Forni, Pizza Master, Alfa Forni, Rinaldi, Valoriani, IGV.
“A good wood-burning stove in Italy will cost about 6-7 thousand euros, in Russia - already 14-15 thousand euros. Electric ones can be purchased in Russia for about 140,000 rubles,” the chef of the international network of culinary studios CulinaryOn gives the order of prices.
Domestic companies have learned to produce good equipment for pizzerias, and in terms of price-quality ratio they win: being approximately on the same level as ordinary Italian manufacturers, the stoves cost half as much due to the absence of customs duties and logistics costs.
Now there are fakes Italian ovens, warns Alexey Shkapa: “The brand is Italian, and the production is China, the quality is low, the material is painted with paint that imitates ceramics, the warranty is 1-2 months.”
Pizza oven - which is better?
Alexey Shkapa told how the different ones differ from each other types of ovens:
Wood-fired pizza oven
IN wood stove First of all, pizza is baked in the Neapolitan (New York) style. Cooking occurs at a temperature of 400 Cº or more due to three components: infrared radiation in the spectrum up to 0.7 microns (fire), heated ceramics, convection heat (4-6 microns) and thermal conductivity of the ceramic hearth.
Infrared heat in the 4-6 micron spectrum allows you to bake pizza with a crispy edge, which is the height of professionalism: the crust remains thin, and the crumb remains porous and soft. The cheese and topping are baked and caramelized (and when low temperatures boiled and stewed). With the correct test and appropriate qualifications of the master, the quality of baking pizza in a wood-burning oven is higher.
Pizza in a wood-burning oven cooks twice as fast as in a hearth oven, therefore, with the same size, a wood-burning oven gives greater productivity, and the bill can be raised, since taste characteristics better. For cafes and restaurants for 30-40 seats will do wood stove internal diameter 100 cm - without losing the quality of baking, you can simultaneously cook four pizzas with a diameter of 35 cm.
For cafes and pizzerias A wood-burning oven with a diameter of 120 cm is suitable for 50-70 seats; at the same time, 5-6 pizzas with a diameter of 35 cm can be baked in it. A large number of simultaneously baked pizzas in one oven is extremely undesirable; this applies to both wood-burning and deck ovens.
Expenses: dry wood for an oven for 6 pizzas ( inner diameter oven: 120 cm) - 5 cubic meters. m per month, approximately 3.5 thousand rubles.
The infrared heat from the fire allows you to quickly bake the pizza - the dish is ready in 60 seconds. The smell of wood and cooking on fire - elements of the show - give additional bonuses to the establishment
Pizza deck ovens
Hearth oven operates at 350-380 Cº, infrared heat in the short wave spectrum is absent, only partially infrared heat works in the long wave spectrum, convection and thermal conductivity of the hearth, therefore make pizza quickly at high temperatures(450 Cº) will not work: by the time the side and bottom of the pizza begin to burn, the inside may remain unbaked, and besides, the frying effect does not work: the sausages and topping are simply boiled in the cheese.
Costs: electricity depending on power consumption 6-8 kW/h in heating mode, for an oven for 6 pizzas - 8-10 thousand rubles. per month.
Alexey Shkapa upon purchase deck ovens advises taking into account the availability of free electrical capacity for the operation of this “gluttonous” equipment
Conveyor pizza ovens
Conveyor oven does not have a hearth, cooking occurs mainly due to convection, resulting in average pizza quality, which is compensated by high productivity. The person is removed from the cooking process; his presence is important only at the stage of setting up the equipment.
Adding to this the savings on personnel (no special skills required), we get that when large quantities orders, a conveyor oven is more profitable than a hearth and wood-burning oven.
Costs: Conveyor ovens are not economical because a lot of electricity is wasted to maintain operating temperature when the system is open.
It makes no sense to buy a conveyor oven for a small pizzeria with 40-50 seats. For 400 pizzas per shift, this is what you need, if you don’t pay attention special attention on baking quality
Choosing a professional pizza oven: overview of the Russian market
The most important thing in the oven is long term services and low energy consumption, and the main function is to quickly gain heat and retain it for a long time. However, manufacturers continue improve your skills stoves, producing, for example, hearth stoves heated to 500 degrees or wood stoves with a rotating fireplace, which are more expensive but consume less firewood and do not require additional personnel.
Italians sometimes add a wood stove gas burner(in Russia, in this case, additional approvals are required during installation), there are options for furnaces with a bottom that rises upward.
Modern pizza ovens have:
- automatic temperature control;
- automatic door opening;
- automatic cleaning;
- a rotating fireplace - all this helps to get an excellent result.
The deck oven requires more in-depth knowledge and good experience working with her, notes Alex Todaro. If the cook has previously worked on a conveyor or wood-fired bench, the transition to a hearth will require patience and skill
Pizza maker During baking, you have to take into account the intensity of the temperature, the temperature of the hearth and roof of the oven, check the readiness of the pizza crust, remove dough bubbles, make sure that the cheese does not burn, clean the underside, etc.
“It would be great to have not only a smartphone, but also a “smart oven” that, for example, itself recognizes that some part of the pizza is burning, saves the settings for different options baking, lets you know when the pizza is ready inside, and in the end it cleans itself.
Tatiana Samsonova,
company technologist
"Trade Design"
When choosing a stove, you need to pay attention to the thickness of the hearth and the material from which it is made. The thicker the underwear, the better it holds heat. The best option, when the chamber is completely lined with stone, however, such a stove will be expensive. If we talk about brands, Italian ones are in the forefront. Cuppone And Morello, which have both premium and economy class models. Simple inexpensive options GGF and GAM have them.
Alexander Kozhin,
managing partner
Gourmet Alliance
Fifteen years ago, when we started making our first pizza, we immediately settled on the Italian brand Fimar. The performance of almost all of their models is the same and allows you to bake from six to eight pizzas at the same time. The only point worth considering is when to prepare maximum amount pizzas, the temperature drops, which means it takes a little more time to cook them. The stoves have proven themselves well: work smoothly, without unexpected costs for technical problems.
