finding the...
TRANSCRIPT
EQUIPMENT COMPARISON
Photo courtesy of Lincoln
Just as there’s no one best pizza, there’s no single oven
solution for all pizza operations. Deck, conveyor and hearth
ovens are the main choices for serious pizza operators
and they all have their place. This Lincoln 3270 Impinger
Conveyor Oven uses FastBake technology, designed to bake
up to 35% faster than other conveyor models.
For operators with a passion for pizza, the right oven makes
all the difference.
Loyd Turner, President of Orlando’s in Lubbock, Texas, has seen
it all. In the 1970s, a workhorse deck oven produced many perfect
pizzas, but also others that “got burned, did not cook evenly or got
dusted with black cornmeal” if the oven-tenders weren’t on their
game. Later, the restaurant moved to conveyor ovens; Turner loved
their consistency and the fact that pizzas could bake without moni-
toring. Recently, the team replaced two old conveyors with high-tech
versions offering precise control of air fl ow, cook time and tempera-
ture. “They cook so much better, with much less radiant heat into the
kitchen; our pizzas are much crispier and look great; the controls are
easy to operate, the cooks love them and no one gets burned any-
more,” the restaurateur says.
If any chain needs consistency, speed and foolproof operation,
it’s Pizza Hut. “Our pizza ovens are the most critical equipment
we have,” says Johan Vorster, Global Category Leader for Capital
Expenses and Equipment at the global QSR pizza chain. “Having
trusted brands and a trusted oven platform are key for our growth
globally.” The chain specifi es stackable conveyors from two global
manufacturers in a variety of sizes, using different energy sources
and both vented and ventless models. All have front doors to insert
local side dishes, from pasta to cookies. Both manufacturers offer a
robust service network and aftermarket parts in all countries Pizza
By R
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28 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 29
PIZZAPIZZA OVENFINDING THE PERFECT
PIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
Hut serves.
For Brad Kent, Executive Chef
at Blaze Pizza, the question of
ovens is complicated. The fast-
casual chain produces thin-crust
signature and build-your-own
pizzas, cooked to order at high
heat in minutes in hearth ovens.
Such ovens produce different
results depending on the heat
source, deck material and oven dimensions, but a variety of
unit footprints in the system mean that two confi gurations
are in use. “The smaller oven we specify is a little more
responsive than the other; it heats faster and cools faster, so
it requires a slightly more alert pizza cook,” Kent says. “It’s
a speedboat versus a yacht. We adjust the cooking style so
that they cook at the same pace.”
Deck, conveyor and hearth ovens represent the three
main choices for serious pizza operators. Each type of oven
has its place. Today’s ovens are more foolproof and energy-
effi cient. And new ventless catalytic-converter technology
for some deck and conveyor ovens means more fl exibility
in installations. Here’s a guide to each oven, plus a list of
important points to consider when researching models.
Basic Deck OvensDeck ovens are the go-to for medium-volume operations
that offer many types of pizza and pizza by the slice. They
accept pizzas with parbaked dough, cutting cook time
in half. Deck ovens typically bake pizzas at 400°F-650°F
(depending on the pizza’s thickness and whether it’s being
baked in a pan or directly on the stone). Heat comes from
burners under a stone, with adjustable heat fl ow via side
vents for controlling the top and bottom fi nish. Deck ovens,
available in gas and electric versions, make for a superb
crust and cook multiple pizzas simultaneously. They’re
EQUIPMENT COMPARISONN
also great for cooking proteins, baking
and fi nishing.
Deck ovens typically require a
skilled cook to move pizzas around
with a peel as they bake, but the latest
ovens have more even heat distribu-
tion and require less fussing. To pro-
duce a lot of pizza in a small space,
you can stack deck ovens.
A deck oven isn’t the best choice
for an operation that gets heavy rush
business; the oven can have a hard
time maintaining temperature as
employees pull the pizzas out and
put them in, so production rates can
go down over the length of the meal
period.
Daily maintenance is simple: keep
the stone deck clear of sauce and
debris with a good scrub.
High-Volume Conveyor OvensConveyor ovens are for high-volume
operations, primarily LSRs, that crank
out pizzas all day. These ovens can
handle crusts that are frozen, parbaked or freshly made.
Typically operating at 450°F-600°F, they cook faster than
deck ovens and new models reduce bake times even
further, boosting production with the same energy input.
Unskilled workers can safely operate these ovens. Like
deck ovens, you can stack electric or gas conveyor ovens.
For kitchens with diffi cult footprints, makers offer a revers-
ible conveyor that allows workers to load and unload food
from the same side.
Most conveyors use impingement technology, moving
food through a chamber heated via pressurized forced air
delivered in jets or “fi ngers” (fans blow air through holes in
steel plates). Other conveyors use radiant or infrared heat.
Pizzas go through one by one, each cooking at the same
temperature and speed. (Some manufacturers offer split-
belt conveyors, allowing different foods to pass at different
speeds.) You can duplicate hearth-oven Neapolitan pizza
in two ways: employees can place pizzas directly on the
screen-type conveyor belt, or they can cook it in a new type
of specialty pan on a conventional chain belt. Most con-
veyor ovens also feature a front “half-pass” door allowing
staff to reheat pizza slices or produce quick-cooking items
like hot sandwiches, wings or nachos.
A key point to consider on most conveyor ovens is what
is called columnating panels. They control the coverage of
the jets of impinged air, blocking the jets 100%, 75%, 50%
or 25%. So a common example would be that a pizza rides
into the oven and the bottom jets are fully open, but the top
jets are blocked 50%. Through the middle of the cook, the
bottom remains on full open, but the top jets are blocked
100%. In the last part of the cook, the fi ngers open on top
again 50%. This ensures the crust cooks but the top does
not burn (which it would if the jets were all open 100%
through the entire conveyor run.)
You should work with your manufacturer to fi gure
out what percentages you want these panels to be open
throughout the cook for the specifi c pizzas you will be
cooking (panels are not adjustable, but they are inter-
changeable). How much does your
dough weigh? What’s it made of
and how thick is it? Do you use
part-skim mozzarella or whole?
Is your pizza frozen, parbaked or
fresh? Does your pizza bake in
pans or on screens or right on the
conveyor—all of these factors im-
pact conveyor settings, including
Blaze Pizza relies
on hearth ovens to
turn out high-quality
pizzas fast. How skilled
are your employees?
Hearth ovens typically
require skilled cooks.
Wood Stone image
courtesy of Blaze Pizza.
Looking for something
more than stainless for
your display kitchen?
Some manufacturers
can customize color
fi nishes for their pizza
ovens. Courtesy of
Middleby Marshall.
30 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 31
PIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
EQUIPMENT COMPARISON
time, temperature and impingement coverage.
Maintenance entails a daily wire-brush cleaning of the
conveyor and “fi ngers.” Employees should take apart and
thoroughly clean the oven about once a month (more often
for operations that run raw meats and meat-topped pizzas
through the oven). Follow the manufacturer’s recommenda-
tions. Some ovens have conveyor belts and “fi ngers” that
can be easily removed for pressure-washing outside the
kitchen; the rest of the oven should simply be wiped down
with an appropriate cleaner.
Speed & Show: Hearth OvensFront-of-house hearth ovens offer drama and a pizza fi nish
that no other oven type can match. Exteriors can be steel,
brick, stone and tile, or even fancifully replicate items,
such as tomatoes. These ovens cook pizzas, breads, pasta,
meats and vegetables in minutes at 600°F or above using
wood, coal, gas, electricity with forced air, or a combina-
tion. Heat radiates from both the ceiling and the deck of
the interior domed cooking chamber. The brick or ceramic-
lined ovens have an arched opening; cooks move pizzas
around and rotate them for even cooking. Hearth ovens
produce Neapolitan pizzas in minutes, with a deep, cara-
melized thin crust and well-developed fl avors. (Hearths
are not appropriate for thick, pan-style pizzas with lots of
toppings.)
Traditional hearth ovens require skilled cooks to turn
pizzas with peels and remove them quickly when done.
But rotating decks available from some manufacturers are a
new option, cooking pizzas evenly on a time/temperature
basis, requiring less skill with a peel. They work best when
an operation is turning out quantities of perhaps two or
three popular styles of pizza, as in a university setting, for
example. If you’re producing a wide range of pizzas with a
huge variety of toppings resulting
in varied thicknesses, however,
the standardized rotation cooking
might be less useful. For example
one rotation may not be enough
time to cook a pizza, but two rota-
tions are too many.
Hearth ovens are more expensive
than deck or conveyor ovens and
require a powerful grease-rated
duct system and well-engineered
makeup air. The ovens are heavy
and usually impossible to move to
a new location. Some models ship
ready to install; they may require a forklift or crane to set
in place. Other models require crews to build them on site.
Building permits are always required. Makers of hearths
are their own install experts.
Dome and hearth dimensions and materials are impor-
tant in this type of oven, and the choices are varied, so do
your research. Some decks are a single slab; others sport
tile. Some deck materials conduct heat better than oth-
ers; a smooth, non-porous surface cooks faster at a lower
temperature. A serious deck crack, allowing food debris to
fall into under-fl oor heating elements, can be diffi cult and
expensive to repair.
Hearth ovens demand special care, including frequent
cleaning of the oven fl oor with a peel or scraper, wire
brush, broom and damp cloth; end-of-day thermal cleaning
(cranking the oven up to high heat, then turning it off for
the night); cleaning of burners as needed; and, for a wood
or coal oven, regular removal of ashes. But when it comes
to the wow factor, nothing says artisan or sells more pies
than a fl aming hearth.
Homework QuestionsOnce you know the type of pizza oven you’re seeking, nar-
row down your options. Points to consider:
Cost of oven,
utilities and mainte-
nance. Your choice
will depend on your
ultimate goal, but
it’s also the key lim-
iting factor, so start
with your budget.
Pizzas/food to be
produced. “An oven
can do a lot more
than just cook piz-
za,” says Chef Glenn
Cybulski, a certi-
fi ed pizzaiolo and a
consultant on pizza
restaurants. “My
fi rst question would
be what specifi cally
are you going to be
cooking, and then I would go
on to the quality you’re looking
for—superfast with decent qual-
ity, or super high quality?”
Consultant and equipment
dealer John Harrison of Pizza
Solutions also begins with food
questions: “What type of pizza—
hand-tossed, deep-dish? Are you
going to be a whole-pie delivery concept only or do you
have dine-in? What type of cheese—whole-milk or part-
skim? All of these products cook differently in different
types of ovens.”
Production. How high a priority is production speed?
How long each pizza takes to cook and how intense the
peak periods are. Experts advise choosing an oven that
will be only 75% full during typical operation so cooks
have room to maneuver the pizzas in the oven. If spikes of
demand are extreme, it may make sense to stack several
deck or conveyor ovens and power them up and down as
needed.
Fuel and ventilation. Electric, gas, propane, wood, coal
or combination? The choice will depend on what’s avail-
able and whether you have (or can install) an exhaust
hood that can handle the load. Solid fuels, wood and coal,
require an entirely dedicated and specially coded ventila-
tion, fi re suppression and exhaust ducting system. Some
electric ovens are available in ventless models and you can
32 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 33
R.: Multiple pizza ovens
is a wise choice; fi re up
all of them during peak
periods and shut one
down for slower times.
Courtesy of Beech
Ovens.
No other oven cooks—
or sells—pizza like a
hearth oven. Marra
Forni image courtesy of
Chef Glenn Cybulski.
Deck ovens work well
in medium-volume
operations and are
easy to maintain.
This model comes as
a single or double-
stacked unit. Courtesy
of Montague.
PIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
place them where there’s no hood. But always: check
your local codes.
Staff skills. Are you using untrained labor
or experienced pizzaiolos who can produce
perfect Neapolitan pizzas? Do you want
simple analog controls or some program-
ming? Do you have the hands-on experience
to supervise worker training and pizza pro-
duction? How much help will you need from
your oven supplier?
Space available. Think about maneuver-
ing room for staff who will put pizzas on
and take them off the conveyor. If you use a
long-handled pizza peel to move and remove
pizzas, you need a turning radius to set them
on counters. Stacking ovens can mean greater
production but also can create problems as
cooks bob up and down to access high and
low ovens. A too-high stack also
could bump up against the exhaust
hood. What about space and work
fl ow in the pizza prep area? Holding
for pizzas coming out of the oven?
Growth plan. Are you expect-
ing your concept to gain popularity
quickly? Do you want to purchase a
bit of excess oven capacity now, or
bank on adding more ovens later?
All food for thought. fer
EQUIPMENT COMPARISON
34 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 35
PIZZA OVEN....GALLERY
BEECH OVENS SMART OVENBeech’s highly versatile Smart Oven introduces a novel refractory material offering
superior thermal conductivity and abrasion resistance. Single-piece, 4-in.-thick poured
deck means optimal distribution of heat from single or dual underfl oor infrared
burners. Unique burner-guard design reduces direct radiant heat near the burners,
increasing usable cooking surface. Lower cavity ceiling height (14½ in.) promotes
rapid heat transfer. Rear display fl ame adds drama. Single-piece dome construction
offers durability and structural integrity. This oven has a capacity of 8 16-in. pizzas
and a 4-5-min. cook time. Beech offers complete shape and size design fl exibility and
can be confi gured for wood, wood/gas combination, gas, coal, coal/gas combination.
Custom sizes available; model shown measures about 96-in.W x 60-in.D x 72½-in.H.
beechovens.com.au
EARTHSTONE 130-DUÉThe 130-Dué is a high-capacity hearth oven that features a cast, oval-shaped body
that is ideal for spaces with limited depth. Available in gas, wood, combination of
both or coal-fi red models, the oven includes 2 burner systems with individual controls
to evenly heat the oven on both sides. Choose from 1 or 2 openings (2 let 2 chefs
tend the pies). The oven’s cast body is 4-6-in. thick using a dense, high-temperature
refractory material with 80% alumina content. This thick cast and an outer insulation
shell maximize heat distribution, retention and recovery. The hearth fl oor is com-
prised of heavy-duty bakers’ tiles, which are used in industrial bread baking across
Europe. They are hard and extremely durable. Oven, 116¼-in.W x 66¼-in.D x 80-in.H,
fi ts 8-10, 16-in. pizzas per batch, with cook times from 2-4 min. (gas). Dome tem-
perature with wood runs 750°F-850°F; 550°F-650°F for deck model.
earthstoneovens.com
THE EDGE 4460 The EDGE all-stainless conveyor ovens are designed to stack up to 3 high. The
company offers 8 sizes of models. The largest, Model 4460, has a 44-in.W conveyor
belt and a 60-in.-long baking chamber and produces 134 16-in. pizzas/hr. per deck
at a 5-min. bake-time rate. Temperature range is 350°F-600°F. Construction details
include welded, ground and polished corners, insulating end plugs and other fi nishes;
rounded belt corners at the conveyor ends; stainless handle; hinged door to access
controls; modulating burners and more. Measures 93¾-in.W x 69-in.D x 44-in., 64½-
in. or 69-in.H depending on single, double or triple stack. All fi ngers (4 bottom, 4 top)
feature columnating panels for precise delivery of impinged heat levels to suit pizza
recipe. Comes with 5-yr. parts-and-labor warranty.
edgeovens.com
BAKERS PRIDE ICO-1848 VENTLESS CONVEYOR OVENThe easy, fast and compact Bakers Pride ICO-1848 electric conveyor oven offers a
small footprint to fi t tight areas with no ventilation. (Ventilated option is available.) Us-
ing top and bottom air impingement, it can cook more than a deck oven of similar size:
production of 1- or 2-topping 16-in. pizzas ranges from 7-8/hr. (fresh dough) to 11-12/
hr. (parbaked dough). Stack up to 3 conveyors. Other highlights include the revers-
ible 48-in.-long conveyor; analog control for setup and adjustment of temperature and
belt speed for the product being cooked (150°F-550°F temperature range, 1-18 min.
exposure time); and a front cover latch system that provides access to the removable
conveyor assembly and jet plates for easy oven cleaning. It measures about 64-in.W x
35-in.D x 17½-H; 8-in. landing platforms on each side adds to width.
bakerspride.com
A ventless oven gives
you lots of fl exibility with
installation. Courtesy of
Ovention.
This deck oven has the
look of an old-world brick
oven thanks to the arched
opening and visible fl ame.
Courtesy of Bakers Pride.
PIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
EQUIPMENT COMPARISON
FIRSTBUILD OPEN HEARTH OVENVentless hearth oven can produce 30 Neapolitan style pizzas per hr. with 0 recovery
time between pies. It’s achieved through precise control of 2 independent upper and
lower cooking zones; each zone consists of 6 calrod-style heater elements. Temp
ranges are 80°F-800°F hearth, 80°F-1,300°F dome. Additional features include an
integrated catalytic smoke eliminator and a programmable, LCD touchscreen control
with preset cooking profi les and integrated timer. Timer is programmable and can
alert the operator during cooking process. This product, measuring 341/10-in.W x
311/10-in.D x 39-in.H, is designed, manufactured and assembled in Louisville, Ky., and
requires 0 clearance installation. NSF, UL and ventless certifi ed.
fi rstbuild.com
GARLAND GPD SERIES PYRO DECK GAS PIZZA OVENSGPD Series Pyro Deck 48-in.W and 60-in.W single- and double-deck hearth-style deck
ovens feature Garland quality and performance. The 1½-in. Pyrorock hearths are fully
accessible through heavy-duty, full-width doors, making the whole cooking deck us-
able. When open, the oven door lies level with the hearth for easy loading and unload-
ing. Damper system allows top-to-bottom heat adjustment. The 48-in. model has a
capacity of 4 16-in. pizzas and overall dimensions are 63-in.W x 45¼-in.D x 52¾-in.H
w/legs; the 60-in. unit holds 6 and overall measures 75-in.W x 45¼-in.D x 52¾-in.H
w/legs. Cool-touch door handles provide comfortable and safe operation. Features
include easy-access door to burners, canopy fl ue diverter and throttle thermostat with
650°F maximum temperature.
garland-group.com
LINCOLN 1100 SERIES IMPINGER II EXPRESS/VENTLESS IMPINGER II EXPRESS This versatile impinger conveyor oven is available ventless in single and double-stack
confi gurations, eliminating the need for expensive, noisy, energy-consuming ventila-
tion systems. Advanced air impingement technology enhances bake quality and
uniformity; optional FastBake technology reduces bake time 15%-30%. Oven features
an 18-in.W, 56-in.-long conveyor belt with product stop and a 28-in.-long baking cham-
ber. Conveyor speed adjusts from 1 min. to 30 min. cooking time; oven temperature
is adjustable from 250°F-575°F. Conveyor is removable from the front for cleaning in
tight spaces. Front-loading access door has cool handle. Customer-specifi c setups
give precise results. Capacity runs about 21 16-in. pizzas/hr.; single unit measures
60¾-in.W x 47½-in.D x 45½-in.H.
lincolnfp.com
PIZZA OVEN....GALLERYMARRA FORNI DUE BOCCHE ROTATING DECK BRICK OVENMarra Forni’s Due Bocche rotating deck brick oven accommodates 2 cooks simulta-
neously. The 1,000°F oven’s dual heating system lets food cook to perfection. Pro-
prietary refractory bricks, high-quality thermal insulation and low dome ensure heat
absorption and retention for consistent cooking of pizzas, meats and more. Touch-
screen allows operators to quickly adjust temperature and to program oven to turn
on and off automatically. Available in gas and wood versions in 2 sizes: dome interior
size 165, with a 23-sq.-ft. cooking surface to hold 7 to 8 16-in. pizzas and overall
measures 77-in.W x 94-in.D x 81-in.H; and size 180, with a 27½-sq.-ft. cooking sur-
face to hold 11 16-in. pizzas and overall measures 83-in.W x 99-in.D x 81-in.H.
marraforni.com
MIDDLEBY MARSHALL WOW! PS638 CONVEYOR OVENMiddleby Marshall’s WOW! PS638 conveyor oven, available in gas and electric
versions, uses technology that allows the user to control air fl ow movement, time
and temperature in the 38-in.-long baking chamber. Result: optimal cooking results,
reduced energy consumption and 30% shorter bake times. The oven’s exterior is
cool to the touch, promoting worker safety and cooler working conditions. WOW!
ovens cook chicken, seafood, sandwiches and other products as well as pizza. This
oven has a capacity of 60-75 16-in. pizzas/hr. depending on belt speed. PS638-1
w/17½-in. leg extensions overall measures 65¼-in.W x 46¼-in.D x 42-in.H and has
a maximum operating temperature of 600°F.
middleby.com/midmarsh
MONTAGUE HEARTH BAKE DOUBLE DECK GAS PIZZA OVENSThese versatile ovens are not limited to pizzas. What makes the ovens special is
the fully lined interior with fi rebrick-lined sides, back and top and Cordierite 3-piece
decks, ensuring heat retention, uniform cooking and quick recovery. High-tempera-
ture fi berglass insulation used throughout. Thermostat offers 300°F-650°F tempera-
ture range. Removable cast-iron burners are rated at 40,000 Btu/hr. Oven doors are
counterweighted for a tight seal. Fire door with crumb ejector provides easy access
to burners and combustion chamber. Single- or double-deck models are available in 3
sizes, with exterior widths of 62 in., 69 in. and 81 in.; the largest model 25P-2 has a
capacity of 14 16-in. pizzas; outside dimensions are 81-in.W x 45½-in.D x 763/8-in.H,
including the fl ue.
montaguecompany.com
36 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 37
PIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
EQUIPMENT COMPARISON
OVENTION SHUTTLE S2000Ovention’s Shuttle offers 2 technologies built into 1 oven; use the throughput benefi ts
of a conveyor (up to 43 16-in. pizzas/hr.) as well as a closed cavity oven—both using
Precision Impingement technology. Use it as a traditional conveyor during peak peri-
ods; then switch to Shuttle mode, which closes the cavity, helping to hold moisture in
the product, save energy and reduce heat into the kitchen. Up to 1,000 USB-loadable
settings are available. The internal catalyst offers ventless operation, saving substan-
tial cost and allowing for a wider variety of installation locations. Overall dimensions
are 635/16-in.W x 367/8-in.D x 20¼-in.H; temperature range is 300°F-525°F.
oventionovens.com
PEERLESS OVENS CW200PESC DOUBLE STACK HIGH-VOLUME DECK OVENThe high-volume, affordable CW200PESC features 2, 52-in.W x 36-in.D decks with
1½-in.-thick pizza stones, holding 40, 9-in. pizzas, 24, 12-in. pizzas, or 12, 16-in. piz-
zas. The Peerless energy-saving, 5-cell “Power-Pak” burner system and a unique baffl e
system, provides even distribution of heat during the baking process. 200,000 Btus
ensures quick recovery and 6-min. bake times. The oven’s gas-saving electronic con-
trols provides + or - 3-degree temperature control; temperature range is 300°F-650°F.
Overall dimensions are 66-in.W x 40-in.D x 65½-in.H
peerlessovens.com
PICARD OVENS HOT ROCKS STONE CONVEYOR OVEN SERIESThe Hot Rocks pizza oven combines the speed and convenience of a conveyor with
the quality and taste of a traditional stone deck oven. Granite stone ensures a golden
crust and an easy-to-use digital touchscreen panel allows users to customize the oven
settings to their specifi c recipes, guaranteeing the best results every time. A forced-air
ventilation system ensures continual air circulation for even and effective baking. The
Hot Rocks is available in different sizes, stack up to 3 ovens together. Each unit can
be set to different baking settings and can bake up to 135 16-in. pizzas/hr. Model
HR-70-22 measures about 102¾-in.W x 50¾-in.D x 4311/32-in.H (single deck); maxi-
mum operating temperature is 750°F.
picardovens.com
38 SEPTEMBER 2018 fermag.com
PIZZA OVEN....GALLERYPIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA
RENATO OVENS ARS/700WRenato’s steel-reinforced brick oven model ARS/700W will accommodate 6-8 16-in.
pizzas according to the speed of the pizzaiolo. Plan an average baking time of 90
sec. at 700°F-plus for a thin-crust pizza, or an average of 3 min. for a thicker (¼-
in.) New York-style pizza. Outside dimensions are 82-in.W x 91-in.D x 77-in.H and
the oven opening is 25-in.W x 11-in.H. Options include wood fi red; wood and gas,
wood/gas/infrared; double-mouth opening; double gas burner; dual temperature
controls; and exhaust system (duct or hood). All Renato ovens are available in kit
form for easy on-site assembly.
renatos.com
TURBOCHEF HIGH H CONVEYOR 2620TurboChef’s High h Conveyor 2620 offers high-heat transfer rates for accelerated
cooking, a small footprint (483/10-in.W x 417/10-in.D x 17-in.H) and is UL listed for
ventless operation. It can cook 28 16-in. fresh dough disks/hr.; the belt measures
26-in.W x 483/10-in. long. Maximum operating temperature is 550°F. Other features
include cool-to-the-touch exterior covers and panels, independently controlled top
and bottom air impingement, variable-speed High h recirculating impingement
airfl ow system, variable speed blower motors, an easy-to-clean mono-fi nger design,
and an idle mode for conserving energy. Stack up to 3 units high.
turbochef.com
WOOD STONE FIRE DECK 9660 STONE HEARTH OVENFire Deck 9660 features a 54-in.W x 10-in.H opening with stainless mantle at
the hearth, 75-in.W x 44-in.D cooking area and 23-sq.-ft. cooking surface. It has
a capacity of up to 8 16-in. pizzas. Wrapped in spun ceramic fi ber insulation, the
cast-ceramic 4-in.-thick hearth and monolithic 4-in.-thick dome rest on a black steel
stand. Exterior is fi nished with galvanized steel. (Custom fi nishes available.) The
made-in-USA oven arrives assembled, ready to install. Fuel confi gurations are as fol-
lows: gas-fi red (natural gas or propane); radiant fl ame plus, underfl oor infrared (with
additional 15,000 Btu/hr. decorative fl ame at rear of cooking chamber); wood-fi red;
wood-fi red with gas assist; combination; or coal-fi red. Overall dimensions are 95¾-
in.W x 66¾-in.D x 79-in.H; average oven fl oor temperature ranges 500°F-600°F but
shouldn’t exceed 850°F.
woodstone-corp.com
PIZZA OVEN....GALLERY
EQUIPMENT COMPARISON
40 SEPTEMBER 2018 fermag.com
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