The world of pizza is extremely rich in traditions and more or less truthful clichés that challenge the centuries and now seem incontrovertible realities. One, however, undoubtedly beats them all: the undisputed superiority of the most recent gas or electric ovens compared to other more classic and now obsolete types of oven. Having a state-of-the-art gas or electric oven makes every type of restaurant business better.

Although popular tradition is still fond of the more classic ovens, recent technological innovations have meant that other types of oven (and in particular, the gas or electric oven) guarantee a pizza cooking quality that is truly similar to the more traditional ones, with excellent results and appreciated by many customers.

The presence on the market of many models of gas or electric ovens very often creates confusion in the manager of a pizzeria who wants to prepare their premises with an excellent oven. It also becomes difficult to choose between an electric oven or a good old-fashioned gas oven.

Although electric ovens are now predominant on the market, thanks to new technologies and additional functions, gas ovens can prove to be advantageous in other respects.

Thanks to this guide, it will be possible to consider the salient characteristics of the two types of oven, so as to be able to choose the most suitable professional oven for your business.

The professional electric oven: convenience combined with functionality

The choice of professional electric pizza ovens is increasingly an ideal solution from many points of view. You want for the convenience that this type of oven offers, or for the simplicity of use when compared with the traditional pizza cooking system. The choice of this oven certainly brings a series of advantages for the pizzeria that uses it.

In the 1970s, the first models of square electric ovens appeared with a refractory stone bottom, capable of almost perfectly reproducing the cooking of a wood oven. These were objects very quick to install and with a much lower cost than wood-fired ovens and their success was, also in this case, enormous, with a practically planetary diffusion: many national and foreign companies that produce and export them for everywhere.

Especially abroad, the demand for electric ovens is much higher than in Italy, where customers are very demanding but, in many cases, unaware of the excellent performance of the new electric ovens. Although this veil of prejudice on the part of customers still persists, the success of the electric oven is constantly increasing and the new models are increasingly equipped with technology and systems of safety, programming and intrinsic comfort that often make them preferable to those of wood.

Two great advantages that can be immediately found in cooking pizza in an electric oven are the speed with which it can reach the temperature and the size. In fact, the temperature management of an electric oven is much simpler and more stationary than those with wood combustion. Furthermore, the electric oven has smaller dimensions which make it ideal even for smaller spaces, so as to make it a useful tool for carrying out the pizzeria service even in that case.

In the electric oven, the heating of the resistances and the consequent crossing of the current generate the heat suitable for cooking. This allows, depending on the arrangement of the resistances and their setting, to have different temperatures between the base of the oven and the top. In this way, the electric oven allows a very precise and modular cooking according to your dough, also thanks to the possibility of controlling the humidity offered by the most modern ovens.

In this type of oven there is no combustion or related residues, as there is no open flame. Thanks to the refinement of construction technologies, the temperatures that can be reached are now the same as those of the best wood-burning ovens, with the great advantage of being able to be maintained in an absolutely constant and controlled manner. The great advantage of electric ovens, therefore, is to be able to maintain a constant temperature better, allowing considerable savings on consumption, especially as regards the latest generation equipment.

Currently, the market is full of different models and brands of electric ovens, but the variety of choice for the user, contrary to what one might imagine, is very often synonymous with confusion. When it comes to buying an electric oven, in fact, you never know which model to choose. Very often, one wonders what are the characteristics between one oven and another, although both are electric, and why one oven costs more than the other. Buying a new professional electric oven is much easier than you really think, since the basic characteristics to be analyzed are few but, in any case, essential: practicality, excellent temperature maintenance and ease of use.

The gas oven for pizzerias: savings that make the difference

Using a professional gas-fired pizza oven saves electricity. Furthermore, a gas oven is characterized by ease of use and the ability to reach high temperatures in a short time, allowing the cooking of excellent pizzas.

The gas oven works thanks to a burner located in the lower part that transmits the heat distributing it inside the compartment through radiation, during which the surface parts of the food are exposed to the hot rays of the oven, while in a second phase the heat spreads by convection. In general, it can be said that the gas oven is ideal for cooking pizza thanks to the two ways of spreading the heat. The gas oven is equipped with static cooking, which is slow and less uniform than that offered by the convection oven, but it is more delicate and allows the food to rise properly.

The strengths of this type of equipment include low consumption, ease of use and speed in reaching high temperatures. Although some less “advanced” models may struggle to keep the temperature constant during cooking, these types of professional ovens work in the same way as wood-fired ovens, but have the advantage of being more practical to use, cleaner and more constant in operation.

Often these pizzeria equipment is equipped with a grill coil positioned in the upper part, while the temperature sensor is normally located in the back wall, at half height. Adjusting the temperature in a professional gas oven requires the burner to operate at maximum power until the desired temperature is reached, then when the sensor signals that it has been reached, the burner starts working at minimum to provide only the heat necessary for maintenance temperature.

Within the pizzerias, professional gas ovens are becoming more and more popular. Very often they represent a solution required by the system available in the room, other times it is simply a free choice of the pizzeria manager who wants to try to save something in the purchase of professional catering equipment, without giving up a product of quality that best satisfies its customers.

Meet the needs of managers and customers without exorbitant costs

Without a shadow of a doubt, the purchase of a good gas or electric oven is the fundamental part for any self-respecting pizzeria. However, we must consider that not all pizza makers are able to prepare their rooms with very expensive equipment. In any case, gas or electric ovens represent a choice in many ways cheaper than a traditional wood-burning oven, considering the presence of many solutions suitable for every pocket and need.

In addition to the classic wood-fired ovens, the market offers a wide range of cheaper ovens, gas or electric, suitable for cooking pizza and finding the perfect one for your business is not so complicated, especially if you already have good ideas. clear on the budget and the type of pizza to be baked.

Another determining factor for the choice of gas or electric oven is the relative cost: as already mentioned, both the electric oven and the gas combustion oven allow a considerable reduction in consumption, especially for their ability to maintain heat, thanks to which annoying dispersions are avoided.

Aware of recent technological innovations, even the most prepared and demanding pizza chefs with particular attention to detail and functionality, opt for professional gas or electric ovens. Cooking pizza requires higher temperatures and therefore more performing ovens: in this regard, the latest generation gas or electric oven represents one of the most versatile and suitable equipment for the purpose.