Author: e-leva

Come and discover WAICO GROUP at the fair!

The first opportunity is at HOST 2023, the global trade fair dedicated to the Ho.Re.Ca and Food Service sector, in Milan from October 13th to 17th. Among the many new features, you can explore the product innovations of each individual brand at a unique booth and participate in live masterclasses and showcooking. Pad 4, stand C23/33 – D24/34.

You will also find us at IBA, the international trade fair that brings together the world of baking and pastry, from October 22nd to 26th in Munich. Hall A1, stand 251. We look forward to seeing you there!

Italforni takes the field!
A big announcement awaits you in Milan! We are excited to announce that our Bull oven has been selected for use in the new Bakery Molino Casillo at the San Siro Stadium in Milan.

Together with Molino Casillo, the new sponsor of AC Milan, we will bring our passion for quality and perfect baking right to the heart of Italian football. 
The new Molino Casillo bakery, located within the Hospitality area of San Siro, will promote the values of healthy eating.

Thanks to the Bull oven, you will be able to enjoy delicious baked goods during the matches,
the result of a perfect combination of our advanced cooking technology and Molino Casillo’s superior quality flours.

It’s a great opportunity for all football and healthy eating enthusiasts.
We look forward to seeing you at San Siro!

We are very proud to announce that we have participated as a technical sponsor in Alessandro Lo Stocco‘s
new editorial project titled “Focacce”, published by Italian Gourmet and already available in the best bookstores and online platforms.

A volume dedicated to the focaccia, or rather, to the focacce. A journey from north to south through Italy, exploring the history, culture,
and traditions with the sole purpose of discovering the world of sweet and savory focaccias, baked in the oven or on a griddle, fried or in a pan.
After the technical introduction, covering raw materials, dough-making techniques, and cooking methods, the volume dives into the heart of the
matter with over 50 focaccia recipes to try!

The great novelty of this book is the “low carb” chapter: recipes developed by the author to meet the needs of those following a low-carb diet.
And on this topic, we will soon have some exciting news that we will share with you shortly!

Therefore, thank you Alessandro for involving us in this beautiful project, and we are sure it will be a success.
Happy reading to everyone!

Ph. credits: Michelangelo Convertino

From 8th to 11th May, Italforni will be the technical partner of #MolinoCasillo and Tradizione Italiana Italian Food Tradition during TUTTOFOOD International Fair in Milan.

With over 1,200 exhibitors from at least 35 countries, TUTTOFOOD is currently the most important platform for the agri-food industry in Italy and one of the first in Europe. It is held biennially in the Rho FieraMilano district. Hosted buyers from all over the world will participate with particular focus on North America, Gulf countries, Europe, and Asia. Among the main target sectors: GDO, DO, and retail; catering, food service, and out-of-home activities, hospitality, catering companies, and import-export companies.

We will be present with our #Windy and #Caruso®️ ovens at the Molino Casillo booth > Pavilion 7 – Stand.09/T10. Along with our Brand Ambassador @alexlostocco, you can discover their unique features and technological plus. Additionally, we will be technical partners of Tradizione Italiana Italian Food Tradition > Pavilion 5 – Stand. L13 N22 with our #Visor oven.

📍 TUTTOFOOD – FieraMilano, Rho
 > Pad. 7 – Stand 09/T10 with Molino Casillo
 > Pad. 5 – Stand L13 N22 with Tradizione Italiana Italian Food Tradition

👉🏻 From 8th to 11th May, 2023
🕤 9.30 am – 6.00 pm

We’ll be waiting for you!

From April 30th to May 2nd 2023 we will be at @foodservice, Australia; the leading food industry event.

Visitors will discover over 450 exhibitors showcasing the latest food, drink and equipment. As well as experience special events including Chef of the Year, National Restaurant Conference, Café School, Aged Care Catering Summit, The Sweet Spot and so much more!

Our Caruso®️, Visor, Tunnel and Euro oven will be the protagonists at Stand J2 with @DynamicCateringEquipment.

👉🏻  April 30th – May 02nd, 2023
📍 Foodservice – Melbourne Exhibition Center – Australia
📍 Stand J2 / Dynamic Catering Equipment

See you soon!

From 12 to 13 April 2023, we will be at PARIZZA: the Italian pizza and catering event in Paris!
A reference fair that brings together over 272 exhibitors and welcomes more than 9,000 professionals from the pizza and food industry,
thanks above all to the quality products and innovations on display.

Our Caruso® oven will be the protagonist at Hall 7.1 Stand E47 with Furnotel.
Caruso® is the first electric oven that offers the same performance as a traditional wood-fired oven, with a maximum temperature of 530°C.
The best materials and components guarantee solidity and resistance to high temperatures, maximum performance with minimum consumption.
Baking Neapolitan pizza has never been easier.

We look forward to seeing you in Paris!

> April 12th – 13th, 2023
> Parizza – Porte de Versailles – Paris
> Hall 7.1 Stand E47 / Furnotel

From March 28th to 30th, we will be in LAS VEGAS!

On the occasion of the International Pizza Expo 2023, we will bring Made in Italy across the ocean with our Bull, Caruso, and Tunnel Stone ovens, which will be the stars of the event.

Pizza Expo is the most important annual event in the pizza industry in North America, offering an unmissable opportunity to connect customers and suppliers from all over the world,
participate in educational sessions held by the best pizza experts in the world, and witness national competitions.

We look forward to seeing you from March 28th to 30th, 2023, at the Las Vegas Convention Center.
Visit us at booth 1271 with Italforni America.

VIVA LAS VEGAS!

With great pleasure, we inform you that our Caruso®️ oven has received the prestigious AVPN certification, as a product approved and certified by the Associazione Vera Pizza Napoletana.

The brand promotes and protects, in Italy and all around the world, the real Neapolitan pizza and certifies that our Caruso®️ oven complies with the international AVPN specification for baking this great excellence of the Neapolitan gastronomic tradition.

Caruso®️ has obtained this prestigious recognition thanks to its characteristics as an electric Neapolitan pizza oven which offers the same performance as a traditional wood fired oven, with a maximum temperature of 530°, as well as:

• use of the best materials and construction components
• maximum performance with minimum consumption
• plus which guarantee better baking efficiency and quality during maximum use.

All of this is Caruso®️, now approved and certified by the Associazione Vera Pizza Napoletana.

Discover all its features here >
https://www.italforni.it/en/products/caruso/

From 12 to 15 March, Italforni will be Molino Casillo’s technical partner during the Levante Prof International Fair in Bari.

The B2B event dedicated to Ho.Re.Ca professionals, involving all sectors and users of the food world
with the aim of enhancing the technological and eno-gastronomic Made in Italy. The fair brings together the entire grain chain,
the branch of raw material transformation and processing.

We will be there with our Bull oven, a modular electric oven covered completely in glass.
Together with Alessandro Lo Stocco, our Brand Ambassador, you can discover its characteristics and peculiarities.

📌 Building Entrance – Fiera Del Levante, Bari
      12 to 15 March 2023
      Start 10 a.m. – End 7 p.m.

We’ll be waiting for you!
Download your ticket now

Also this year we will be the main sponsor of a great event:

The World Championship of Pizza – Pizza Senza Frontiere to be held in Rimini within the Birra&Food Attraction fair from 19 to 22 February 2023.

Approximately 600 entries from all over the world are estimated. In 10 race stations completely equipped, 16 different competitions will take turns that will test the professionals in the 3 days of competition expected.

Many celebrities from the pizza world will attend the event as Brand Ambassadors, including: Gabriele Bonci, Davide Civitiello, Salvatore Lioniello, Vincenzo Capuano, Paco Linus, Mike Arvblom and many more.

We will also have a dedicated commercial area where you will find our agents who will welcome you to provide you with all the technical and commercial information on our ovens, which you can see in action during the competition.

We hope many of you will come!

Pizza World Championship – Pizza Senza Frontiere
📌 Beer & Food Attraction Fair – Rimini
➡️ 19 – 22 February 2023 from 10:00 to 18:00

We have organized a unique and special event for you during SIGEP 2023.
A round table on the future of pizza with notable guests and an exceptional moderator.

An event you can’t miss!

MONDAY 23.01 H.12.00
ITALFORNI STAND
HALL D7 STAND 150

Round table on the topic:
THE FUTURE OF THE PIZZA
Electric oven: pluses and benefits

Moderator:
GIOACCHINO BONSIGNORE
TG5 food and wine journalist and creator of the GUSTO section

Guests:
FRANCESCO MARTUCCI
1st at 50 Top Pizza World 2022
1st at 50 Top Pizza Italy 2022

ALEX LO STOCCO
Italforni Brand Ambassador

ANDREA RICCI
Italforni Administrator

GIUSEPPE NAPOLETANO
Solania Srl Director

VITO DE VITA
Scuola Napoletana Pizzaioli Director

RENATO ROCCO
LaBuonaTavola Magazine Director

The focus of the discussion will be on the future of pizza and how the electric oven has become a key partner into the production phase today. Both in terms of efficiency and energy saving, the best workload management thanks to technological support, both for cooking quality and environmental sustainability.

Event in cooperation with Solania.

We hope many of you will come!

The strategic partnership between Italforni and Molino Casillo is strengthened and consolidated, they has chosen the quality of our ovens for all the Masterclasses dedicated to the world of pizza during SIGEP 2023.

We will in fact be MAIN SPONSOR and TECHNICAL PARTNER of Molino Casillo.

From 21 to 25 January 2023 you will also find us inside the Molino Casillo HALL B5 D5 / STAND 004, where you can discover and learn about the baking quality of our Visor and Caruso® ovens together with the whole Origine team #pizzeria Live Team! with a rich program of masterclasses.

Don’t miss out and follow us to find out more details.

We are waiting for you!

Italforni
The ideal partner
for perfect cooking

We are happy to share with you a super news for this 2023 in Italforni!

Alessandro Lo Stocco, master pizza chef and internationally renowned consultant, starting from this year will be the new ITALFORNI BRAND AMBASSADOR.

Pizza consultant, with twenty years of experience in the international world of white art, collaborates with the most important companies in the bakery world.
Author of the book “La Nuova Pizza Croccante” (Italian Gourmet), included among the best 5 books of pizza in the world. His mission is to convey knowledge and passion.

Together we will develop new projects and new products, with the shared goal of bringing the cooking quality of our ovens even higher, for a unique and inimitable experience in terms of performance and reliability.

Welcome Alessandro and good luck!

Italforni
The ideal partner
for perfect cooking

TODAY IS THE BEGINNING OF A NEW ERA

–

ITALFORNI by WAICO

In an increasingly globalized and competitive market, the challenges of the future need to be faced together, through diversified skills: strategic, productive and commercial.

ITALFORNI is passing through a phase of strong growth and the last 5 years have been a succession of goals, excellent results and important projects that have made us understand how much the company can still evolve and face new business challenges, both nationally and mostly internationally.

For this reason ITALFORNI has chosen to join WAICO, White Art Italian Companies, a new group born from the union of leading Italian companies in the bakery, pizza & pastry sector that develops professional equipment chosen by the best white artists in the world.

“ITALFORNI by WAICO is our new challenge for the future.“
“The beginning of a new entrepreneurial path. Innovation, sustainability, efficiency and reliability are, and always will be, the cornerstones to which the company will be inspired in the creation of its products. It will be a new journey that will lead us to improve, grow and consolidate the brand even more, with the common and shared goal of offering all our customers and professionals in the Ho.Re.Ca. world. the best technological, material and design quality ever. “

Andrea Ricci
Partner Waico

EAST GATE – Hall D7 – Stand 150

Also this year we will be present at SIGEP 2023 from 21 to 25 of January, with many new features, a rich program of Masterclasses and Showcooking together with the most important master pizza chefs on the national and international scene.

SATURDAY 21.01.23

11.00 am > GENNARO NASTI
2.00 pm > VITO DE VITA

SUNDAY 22.01.23

11.00 am > VITO DE VITA AND MAURIZIO LEONE
2.00 pm > CHRISTIAN TAURISANO

MONDAY 23.01.23

11.00 am > ANGELO MANIGRASSO
12.00 pm > ROUND TABLE: THE FUTURE OF THE PIZZA
2.00 pm > MAURIZIO LEONE

TUESDAY 24.01.23

11.00 am > DOMENICO DE ROSA
2.00 pm > ALEX LO STOCCO

WEDNESDAY 25.01.23

11.00 am > TASTING

We will deal together with various matters related to the world of baking, sustainability, design and Made in Italy. We will discover new recipes and valuable advices for all professionals in the Ho.Re.Ca. field.

Gennaro Nasti, Vito De Vita, Maurizio Leone, Cristiano Taurisano, Angelo Manigrasso, Domenico De Rosa, Alex Lo Stocco and all of us from Italforni are waiting for you at SIGEP 2023 to discover the secrets of perfect cooking together.

EAST GATE
HALL D7 / STAND 150

21 – 25 January 2023
Rimini Expo Centre

–
You will also find us at the MOLINO CASILLO stand (Hall B5 D5, Stand 004) with a dedicated space,
as technical partner for all the Masterclasses aimed at the world of pizza, with Visor and Caruso ovens.

We hope many of you will come!

SIGEP 2022: the event you must take part in

From March 12th to 16th ITALFORNI will participate in SIGEP 2022 – Fiera di Rimini – PAD. D7 / STAND 109 with many innovations, including CARUSO® the new electric oven for the best baking of the real Neapolitan pizza. Together with special guests from pizzeria, bakery and gastronomy field, every day live show cooking and masterclasses to be followed in presence or live from ITALFORNI social channels, to discover new gastronomic recipes and technical product pluses.

PROGRAM

12.03 – SATURDAY

H 11 > Fabio Cristiano – Scuola di Pizzaiolo
H 12 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 13 > Alessandro Negrini – Maestro Pizzaiolo
H 14 > Carlo Di Cristo – Professore Università del Sannio – Esperto Lievitista
H 15 > Gianni Di Lella – Pizzeria la Bufala
H 16 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 17 > Vito De Vita & Massimiliano Costa – Direttore Ass. Scuola Napoletana Pizzaioli & Food Blogger

13.03 – SUNDAY

H 12 > Alessandro Negrini – Maestro Pizzaiolo
H 13 > Vito De Vita & Massimiliano Costa – Direttore Ass. Scuola Napoletana Pizzaioli & Food Blogger
H 14 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 15 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 16 > Helga Liberto – Lievitista – Primo Premio Re Panettone 2021

14.03 – MONDAY

H 10 > Giovanni Senese – Pizzeria Senese Sanremo
H 11 > Paolo Moccia – Pizzeria Da Orlando – Associazione Pizzaioli Tramonti
H 12 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 13 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 14 > Gennaro Primicerio – Responsabile Campania Gruppo Tecnicamente Pizza
H 15 > Alessandro Servidio – Pizza Chef – Italian Tv & Lifestyle Award 2019/2020
H 16 > Alessandro Negrini – Maestro Pizzaiolo
H 17 > Michele Catalano – Pizzeria Annette Mantova – Associazione Manidoro

15.03 – TUESDAY

H 10 > Helga Liberto – Lievitista – Primo Premio Re Panettone 2021
H 11 > Diego Tafone & Fabio Cafiero – Responsabile Pizzeria & Executive Chef Gruppo Don Peppe
H 12 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 13 > Alessandro Negrini – Maestro Pizzaiolo
H 14 > Marco Quintili – Responsabile Nazionale Gruppo Tecnicamente Pizza
H 15 > Salvatore Kosta – Tecnologo Alimentare
H 16 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 17 > Giuseppe Villani – Pizzeria Ristorante Napule’s

16.03 – WEDNESDAY

H 10 > Alessandro Negrini – Maestro Pizzaiolo
H 11 > Errico Porzio – Docente Multicenter School – Pizzerie Porzio e PorzioNi di Pizza
H 12 > Cristiano Garbarino – Campione Mondiale della Pizza 2018
H 13 > Maurizio Leone – Maestro Pizzaiolo e Tecnologo Italforni
H 14 > Luca Piscopo – Anema e Pizza
H 15 > Luca Tufano – PizzArt Battipaglia

Follow us to find out all the updates!
Official Hashtag: #italforni # italfornisigep22

Live streaming on our social channels:
Facebook : @ItalforniOfficial
Instagram : italforni_offcial

Bread is the most consumed food in our country, which many of us just can’t give up. Always present in our tables, it is the result of a centuries-old tradition that has been handed down from generation to generation, but today many things have changed in its preparation. For example, if in the past it was mainly cooked in a wood oven, nowadays there are different types of ovens for bakeries, each with different characteristics, so the choice is very wide.

The essential tools for every bakery are, precisely, the machinery and equipment used, first of all the oven. The latter significantly affects the quality of the products and, for this reason, those who manage this type of business will have to carefully evaluate which type of oven is best to use in their premises.

Recognizing and understanding the specifications of each model will allow you to make an informed choice on the type of oven to buy and, of course, should not be left to chance, given the importance of this tool within your business.

First of all, it should be emphasized that any self-respecting oven must enhance the flavors and ensure uniform cooking on all trays. The different types best respond to different needs, so it is essential to understand first of all what your needs are and what you are looking for in an oven, in particular also based on the type of activity that takes place and the product you intend to serve its customers. This will form the very basis of all the work done.

Below we review the peculiarities of the various commercial bread ovens, describing their specific characteristics, so that every professional in the sector can consider the different possibilities and choose the best oven for their work.

Let’s start with the basics.

Heat transmission: how does it happen?

What distinguishes one oven from another mainly concerns the way heat is transmitted inside it. In this regard, we distinguish several types:

• By conduction: when the heat passes from a hot body to a cold one (for example a hand that is placed on a hot radiator)
• By convention: when heat migrates from liquid and gaseous particles to the cold body (for example when we are inside a sauna)
• By radiation: when the heat is transmitted through electromagnetic waves (for example the radiator that gives off heat to the surrounding environment).

Type of cooking: gas or electric ovens for bakeries?

Before even focusing on the range of existing ovens, it is necessary to pause for a moment on the type of cooking to be achieved. This too is a fundamental choice but entirely personal as it depends on the needs.

Nevertheless, in the case of commercial bread ovens there are specific factors to take into consideration. In fact, electric ovens are recommended over diesel ovens since in the former the heat spreads more evenly and guarantees better cooking quality.

Furthermore, there is the possibility to select the type of heat diffusion, whether upwards, downwards or on both sides, thus obtaining advantages not only in baking bread but also for other foods.

Through this type of oven it is possible to alternate the resistance which, in the specific case of bread, allows you to first select a baking on both sides and then change in the final phase, so as not to overcook the surface.

Furthermore, electric ovens for bakeries provide for a lower consumption of energy and heat dispersion, another element that should not be underestimated.

The most efficient are those with thermal insulation, as they are able to prevent heat dispersion. Generally they also have a ventilation system that facilitates the diffusion of heat evenly and preserves the flavor of the food, which is why it will also be possible to cook two different products at the same time, exponentially optimizing production times and costs. In this case, electric ovens are certainly the most used and also the most performing.

The two main types of commercial bread ovens

The most common ovens for bakeries are essentially two: deck ovens and rotary ovens.

The deck ovens are characterized by a variable number of overlapping horizontal chambers and are the most used in professional bakeries. This type of oven allows a fairly rapid cooking and its fundamental characteristic is represented by the intense color that it gives to the baked bread, especially in the upper part, and which is also transmitted in taste and fragrance. The flavor is in fact much more pleasant than that given by rotary ovens.

The only sore point of this type of oven is the fact that, unlike the other, it has a less homogeneous cooking. Specifically, the food is cooked more in the center rather than on the sides.

The rotary ovens, on the other hand, are characterized by vertical cooking chambers. Trolleys with trays on which the bread will be placed are placed on them. The flavor that the rotary ovens give to the products is certainly less intense than that given by the deck ovens, although it allows a more homogeneous cooking.

The substantial difference between the two types therefore concerns the fragrance and cooking and the choice of the oven must be made precisely taking into consideration these two factors as well as the result to be achieved.

How to choose the right oven?

The choice is mainly determined by your specific needs, the type of business (small or large), how much you intend to invest and other factors. Nevertheless, every professional in the sector must be able to know the differences and the characteristics of the different types of commercial bread ovens in order to be able to make an informed choice.

The advice is to focus first of all on what you intend to focus on in your work. What type of product do you want to offer? Do you intend to focus your strength on cooking, fragrance, quality or quantity? These are the essential questions to ask yourself and then evaluate the different options.

In short, the oven really makes the difference and will determine the success and quality of your product, as well as of all your work.

If you are deciding to start your own restaurant business (a pizzeria in particular) or if you intend to renovate the environment and machinery of your restaurant, you have certainly thought about how to diversify and improve the service, with the clear aim of also increasing the business as well as the image.

If the environment and furnishings represent the criteria with which to renew the “external” appearance of the restaurant, the choice of the type of oven will help to outline the type of cuisine and, often, also its 360° quality: this the oven turns out to be a fundamental element and worthy of attention.

In a pizzeria, whether it is specialized in sliced ​​or round pizza, a primary factor to be evaluated concerns the type of professional machinery to be used for optimal cooking. Gas or electric (even tunnel models), there are several criteria to consider when choosing the oven:

• The ability to meet deadlines in the event of a large influx
• Quality and uniformity of cooking
• The type of product you want to offer to the customer
• The practicality of use (and therefore also the technical skills in reaching and maintaining the set temperature)
• The economy of management

In recent years in the international market of professional machinery, even in a strongly traditional country such as ours, the commercial electric oven for pizzerias is increasingly emerging: a solution capable of guaranteeing considerable practicality and speed of cooking, especially in all those contexts, where performance and quality must go hand in hand to guarantee optimal customer service.

Commercial electric pizza oven: how your way of working changes

Pizza makers need different tools (machinery, tools, etc.) and people (assistants) in the management of their work and therefore in the preparation of the dishes. Together with their skill and experience (and the quality that can characterize the ingredients), there is a third fundamental element that is able to help decisively, namely the professional oven, specifically the electric one.

It should be remembered and emphasized that having the non plus ultra of professional electric ovens currently on the market without manual skill, in-depth knowledge of flours and doughs and the availability of excellent raw materials, does not lead to pizzas being automatically of great taste. Tools and machinery play their part, but picking up Roger Federer’s tennis racket doesn’t get you to the top of the world circuit rankings.

This statement does not mean the opposite of what was explained above, but to point out a fact: a high quality oven does its job at its best, that is cooking, if handled and cared for by skilled hands and if the product / pizza is qualitatively high in terms of ingredients.

Taking these aspects for granted, how can a commercial electric oven change your job? To say it directly and simply:

• simplifies and optimizes cooking
• it can also be used by those who are less experienced
• allows you to modulate and adjust the temperature of the top and floor (in the electric tunnel models it is also possible to set the speed of the conveyor belt)

It also does not require the high level of maintenance and cleaning of a traditional wood-burning or gas oven, but this aspect will be explored further on. Practicality and ease of use are the keywords with which an electric oven for professional pizzeria can change the job in your place.

Cooking quality: the performance of commercial electric ovens

The commercial electric oven is generally more flexible and precise in the cooking phase than the gas or wood counterparts. In the professional field, the models designed for the pizzeria sector are able to reach and maintain the desired temperature in an excellent way thanks to quality refractory materials and technological solutions that are easy to handle.

Beyond its functionality, the result that most interests customers, and consequently the owners of the premises, is the final product, or pizza. As explained above, an oven alone does not make a dish excellent, quality is a mixture of factors in which raw materials, experience and skills enter. Therefore, those who affirm the undisputed supremacy of a wood-burning oven and its tradition are wrong, because if the other elements are missing, a mediocre if not bad result will inevitably emerge. Wood can bring that well-known and appreciated smoke, but it doesn’t work miracles.

The electric pizza oven brings with it numerous advantages: extremely adjustable and modular cooking, it is capable of reaching the same temperatures as its wood and gas “brothers” (pizza requires very high levels). All these types of ovens are able to produce excellent results, but only the cooking carried out by the electric one can be defined as truly uniform and precise, as explained in the following comparison:

• In a wood-fired model, the baked pizza immediately causes a lowering of the temperature of the floor due to the humidity introduced and the interruption of irradiation. This involves, during any evening of work in the kitchen, fluctuating and not always constant performance of the oven (with associated breaks for wood, waiting for the temperature to return, etc.)
• The electrical counterpart, on the other hand, generally consisting of a rectangular cooking chamber, develops the heat through the electric resistances on the base and the top (both adjustable in different ways). In this way, the baked pizza cooks in contact with the refractory stone and by irradiation of the walls and the top, which never suffer drops in temperature.

Are you looking for the right professional electric oven for your business?

CONTACT US

The ability to independently adjust the heat of the resistances allows you to standardize and customize cooking, a result that wood or gas ovens are unable to achieve. The goodness of the product does not change substantially compared to the other two (which also have their unique peculiarities), but only the electric pizza oven is able to guarantee optimal and uniform cooking thanks to the ability to manage the temperature.

Professional effectiveness for the benefit of the customer and therefore of the place

Ease of use, practicality and uniform cooking are clear and decisive advantages for any restaurant business, especially for the pizzeria, as the resulting effectiveness and quality can make customers and owners happy. To these is added another factor that can be inserted among the advantages, namely the possibility of customizing the size of the professional oven to meet the numerical needs of the room.

On the market you can find modular professional models, from 1 to 3 or more chambers, in which it is possible to cook up to 10-15 pizzas at the same time and therefore respond quickly to orders even in the case of intense flows. It is not necessary to keep them all on: during the end of the service or on weekdays (usually with a small number of customers) you can use only one or 2 rooms, saving energy (and therefore money).

In this case, the optimization of cooking offered by a professional electric oven also translates into improved productivity and exemplary timing management: all-round efficiency for the benefit of customers, owners and even pizza makers.

Less structurally binding maintenance and installation

Opting for a commercial electric oven for professional pizzeria in your restaurant means discovering that usability does not only concern the simple use of the machine, but also its installation and maintenance. Two aspects that require much less attention and effort than wood or gas models and which fall within the qualities of electric models: practicality and effectiveness.

• It does not burn fuel and there are no residues to collect and throw away (such as ash, sawdust, etc.).
• It does not require the installation of systems to reduce potentially polluting fine dust and to purify soot, fumes and odors.
• As for gas models (and unlike wood-burning ones) it does not require masonry construction or the installation of a flue (which is often not even feasible in certain contexts or can only be obtained at exorbitant costs), but it can be also moved and relocated in case of renewal of the premises or removals.
• It does not need a space to transport and store the wood.

The professional electric oven is always clean, requires minimal and quick care to perform, distinguishing itself for its simplicity and practicality at the service of the pizzeria.

From 20th to 24th of October, we are waiting for you at HOST 2017 – Fiera Milano – Rho. Pavilion 03, Stand L43 – M42.

We look forward to welcoming you in our stand, where you can see our new product!

Follow us on our Facebook, Linkedin e Twitter channels to find out more.

Diamond, the new product by Italforni Pesaro, has today awarded at HOST 2017 with “Smart Label”, the prestigious international recognition of innovation in the hospitality sector.

“Smart Label”, promoted by Host Fiera Milano, in collaboration with POLI.design, has selected the best products with the most distinctive features for functionality, technologies and environmental sustainability.

Thanks to its particular cylindrical shape, in fact, Diamond gives prestige to the entire space, becoming the central element of the entire environment. The entire line has been conceived by the designer Matteo Beraldi to satisfy the new trend that is emerging in the world of hospitality: the open kitchen.

Design and technology combined in a single product to guarantee the operator an important reduction in energy consumption and ease of use. In addition to a valuable contribution to the protection of the environment, thanks to the coating in 100% recyclable materials.

The recognition achieved and the participation at HOST 2017, show the growth of Italforni Pesaro, which has always been committed to research, development and respect for the environment.

Innovation also testified by the recent expansion of the Bull oven range, the first oven in the world totally covered in tempered and colored glass. Four new models, “S”, “M”, “L”, “XL” able to meet the needs of any operator.

From 20th to 24th of January, we are waiting for you at SIGEP 2018 – Rimini Fiera – Pavilion D7, Stand 034.

We will be happy to welcome you at our stand with the full range of our professional electric and computerized gas ovens. And with Diamond, the new oven awarded at Host 2017 with the “Smart Label”, the international award for innovation in the hospitality sector.

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SIGEP 2021: an event you can’t miss

On the occasion of SIGEP 2021 – 42nd International Exhibition of Ice Cream, Pastry, Artisan Bakery and Coffee, ITALFORNI, which has always been oriented towards the future and innovation, has decided to participate in the “first digital event for Foodservice”.

SIGEP EXP is the first digital platform dedicated to FOOD and HO.RE.CA sector operators who will have the opportunity to meet industry leaders through webinars, workshops, video-chat and virtual between 15-16-17 March 2021. Meetings during which to discover the latest product and service news.

ITALFORNI wanted to take a further step forward, towards its national and international customers, by launching “INSIDE” the new digital consultancy program during the 3 days of the fair, which will lead to the discovery of the company directly from within.

In fact, it will be possible to virtually visit the COMPANY SHOWROOM and, together with the ITALFORNI Team, discover the latest news through personalized consultancy.

Inside, in the new COMPANY LABORATORY, attend real-time cooking tests with our technologists to discover the performance and efficiency of our ovens for pizzeria, bakery, pastry and gastronomy.

Finally, together with our CHEFs, live the experience of the culinary workshops dedicated to the various regional dishes, in streaming minute by minute.

“INSIDE” the new ITALFORNI digital consulting project.

Come and discover our company directly from the inside, during the 3 days of Sigep 2021, through the SIGEP EXP platform.

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Whether you have had a business for some time, or a project that is about to be launched, some tips on leavening and baking bread help you pay more attention to the quality of the product.

Since prehistoric times, bread has always been present in man’s diet, the techniques used for its processing have changed, as well as a greater understanding of the tricks to make its production perfect.

The main problems in making this food can occur during the cooking or leavening process. In the following article we will analyze the 4 most frequent mistakes that are made during the leavening and baking phases of bread.

Leavened bread: the 4 most frequent mistakes

The yeast is usually made up of fungi, which decompose the starch of the flour and the sugars which, after being broken down, become ethanol and carbon dioxide.

And it is precisely thanks to the heat that carbon dioxide increases in volume, as it remains trapped in the bond of gluten molecules, and gives rise to the leavening of the bread.

To influence the leavening process there is also the strength of the flour which is determined by the quantity of gluten it contains: the greater the quantity of this element, the more the network formed by the molecules allows to trap carbon dioxide so as to increase the volume of the bread. Consequently, the greater the amount of gluten present, the more of the flour is defined as strong.

First you need to understand which types of leavening can be used:

• Chemistry: it is carried out through the use of instant chemical powdered yeast, the reaction is allowed by the contact that occurs between an alkaline and an acid element, ie a simple chemical reaction to heat;
• Microbiological: obtained through the use of mother yeast and brewer’s yeast, both fresh and dehydrated. In the yeast there are microorganisms that feed on flour and which, by reproducing, increase the volume of the dough.

The mother yeast needs some care in order to be kept alive and for this it must be constantly refreshed in order to avoid that it has a sour smell and taste. The positive characteristics of this yeast make it possible to obtain soft, easily digestible doughs and to increase the shelf life of the bread.

The leavening of the dough occurs faster if brewer’s yeast is used, in addition the dough will become very high and soft, but less durable over time, therefore it will more easily lose its crunchiness. In order to be used it must be dissolved in warm water in order to act correctly and to activate it, honey or sugar can also be used.

Now that we have seen how leavening works, we can better understand the mistakes that are made more frequently:

1. Mix of wrong flours;
2. Incorrect salt dosage;
3. Poor dough processing;
4. The temperature of the place chosen to let the mass rest.

Let’s now analyze each mistake in detail in order to create a product that increases its quality from time to time.

1. Mix the right flours

Each flour has a different amount of gluten and consequently some types are preferable to others, so as to allow perfect leavening.

Flour 0, for example, has a low protein index (quantity of gluten contained) and for this reason it must always be accompanied by other types of flour, even if in minimal quantities.

Less refined flours such as wholemeal, on the other hand, allow the bread to be tougher and at the same time more durable, but it loses its softness inside.

For this reason, mixing two types of flours with different characteristics, which compensate for the amount of gluten of each other, allows for perfect leavening. A mix of different flours will make the bread softer and more durable over time.

2. Salt dosage

This ingredient must be used carefully because it could counteract leavening, for this reason it must be carefully dosed, avoiding adding it in excessive quantities, that is the one that allows the right compromise between the creation of the crunchy external crust and avoiding the increase in volume of the dough.

For this reason it must always be added as the last component, away from the addition of yeast. Only after the latter has been well blended can the salt be added to create a soft interior and a crunchy exterior, which lasts longer.

3. Work the dough a little

It is difficult to understand when to stop kneading or what the perfect consistency is for the dough.

The use of a professional mixer allows you to avoid these errors, giving the dough a perfect consistency so that it can be started correctly for leavening.

Properly woven, the dough forms a compact gluten mesh, so as to trap as much carbon dioxide as possible.

4. The temperature of the place chosen to let the mass rest

The dough to rise properly should be left to rest in “leavening cells”, where the temperature is between 28 and 30 ° C and there are no cold currents, but the air is strongly humidified.

In other words, “Bread fears the cold”, this is the classic baker phrase. The dough must also be retouched several times in order to avoid the formation of a crust that is too resistant, which does not allow the microorganisms present in the yeast to continue to reproduce.

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The most mistakes made when baking bread

Before choosing the oven and after understanding how to structure the dough, it is necessary to study how bread is baked.

When the dough is placed inside the oven it goes through two cooking stages:

• First moment that allows the increase in volume;
• Second moment where the division between the crust and the crumb is formed.

The baking of the bread is carried out by the oven in a gradual way, first the crust is formed and then the heat reaches the crumb giving it the soft consistency. Thanks to the evaporation of liquids, a crust is formed when the outermost part reaches 100 ° C.

At this point it begins to release heat to the underlying parts and so begins the cooking process until you reach the innermost layer where there will be no evaporation, but only the condensation will remain since that part will never be able to reach the necessary degrees.

However, let’s not forget that to create a perfect crust it is also necessary to add a natural additive, such as barley malt. Not only does the crust depend on proper cooking, but also on the interaction that occurs between sugars and proteins.

This premise was necessary to better understand the physical and chemical dynamics that accompany the phenomenon. So in the case of baking bread, what are the most frequent errors that occur? We illustrate them below:

1. Ineffective cuts on the surface;
2. Do not use the “steamer”;
3. Too high temperature;
4. Missing the moment to bake.

1. Ineffective cuts on the surface

The crust is formed on the outside when it reaches the necessary temperature by activating the entire chain process, but with the formation of a certain thickness, this will create a kind of barrier that will prevent the bread from growing further.

Precisely for this reason, cuts are necessary on the surface that allow the heat to enter also inside, before it involves only the upper part. The beneficial effects are seen immediately due to the continuous expansion of the mass, without encountering any resistance.

2. Do not use the “steamer”

Another secret well kept by the experts is that, trivially, the steam helps the formation of the crust.

What does this mean? To have a crunchy and crumbly crust at the same time it is necessary to use steam, since it is precisely at 50 ° C that the yeasts and gases continue to expand the mass and if the surface is already rigid, this will stop the increase. of volume.

To accompany this process in an even better way, it is possible to spray the bread with water just before it is placed inside the oven, so having a professional oven that allows the insertion of a “steamer” helps the process.

In addition, it makes the final product of high quality, ready for the knife test, i.e. it will be crunchy and will not crumble when a slice is cut.

3. Temperature too high

If the crust is too hard and the inside is undercooked, this is the clear symptom of having chosen a cooking temperature that is too high.

On average, in a professional bakery oven the baking of bread is set between 220 and 275°C, the advice is to lower it by 20 ° C each time to fully understand what type of adjustment each type of dough needs.

The more the dough is moist, the more it will be possible to play with a high temperature, moreover it is also necessary to evaluate the shape of the bread in order to correctly set the cooking process, the ratio between the external surface and the internal mass indicates the right temperature to be adopted.

4. Wrong time to bake

After giving the dough its shape, the surface is very compact, this is because the gluten mesh at this moment is at its maximum strength and prevents the further development of bubbles that allow the bread to have greater softness.

If the bread were baked at this time, the crust would immediately form and this would prevent it from growing in volume any further, remaining excessively dense.

Otherwise, if it is inserted when too much time has passed and too many bubbles have formed, the yeasts will break the fragile barriers, consequently the bread will collapse becoming excessively stiff and heavy.

So when to bake? The perfect moment is when the volume will be double the starting one, so we will define it as the crucial moment.

Latest tips for leavening and baking bread

After evaluating these mistakes, there are certainly some tricks that can help you create the perfect baked product. As for leavening, the use of a professional mixer certainly contributes to making the job easier and more successful.

In addition, choosing the oven with the right features, such as the possibility of inserting the “steamer” and cooking on refractory stone, help to give the browning and smell of baked bread that everyone dreams of entering a bakery or biting into a slice.

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Pizza is one of those dishes (one of the many actually) part of our local cuisine of which every Italian is incredibly proud and which in many cases leads him to be deeply critical of innovative proposals that undermine tradition (which can come from abroad as well as from our own country). It is not uncommon or strange to find even today pizza chefs or restaurateurs who ideologically oppose the use of machinery such as pizza rolls or cooking using gas or electric ovens, instead of the “celebrated” wood-burning model. In the same way, it is possible to generate endless discussions on the recipe and on the single elements such as tomato, mozzarella, dough, other condiments, etc.

Beyond the easy parochialism and the worldwide success of the dish in its originality, there are techniques, materials and innovative solutions that are increasingly emerging in the world of catering. Not only as regards the machinery, as happened with the emergence of gas and electric models that have conquered numerous premises, but also for elements that in both “dimensions” significantly improve the final result: for example, the refractory pizza baking stone.

Present in numerous new generation professional ovens, it has “positioned itself” with excellent results due to its main quality: it evens out and perfects cooking. It also makes it possible to (in part) obviate the low power of domestic ovens. In fact, if we compare a pizzeria model with a domestic one, the difference is nothing short of abysmal, so much so that with the first, at temperatures between 300 and 400 degrees, you can cook in a few minutes, with the other it takes at least 15-20 at maximum power of 220-250 degrees. The final result of the latter is certainly not equal, but at least it is close.

This deficit can be partially remedied by using a refractory pizza baking stone. Its ability to absorb moisture, store heat and distribute it evenly while maintaining a high temperature are decisive for quality cooking in every area, as well as saving time. Due to these characteristics it has become a supplement (already integrated in many professional models) almost necessary for those who make pizza for work or for their own personal pleasure as it allows high-level results.

What is and how does the refractory pizza baking stone inside an oven

The “secret” of a high-level pizza is made up of several elements ranging from the ingredients to season the perfectly leavened dough with quality flours, from the expert hands of the pizza chef to the tools and machinery in his support, to finish with the oven. which completes the process and brings the delicious food to the table. Among all these “components”, for an excellent result, the refractory stone must undoubtedly be inserted.

But before explaining the advantages and how it “works” to optimize the cooking of the pizza, it is necessary to explain well what it is and its composition. Generally by refractory stone we mean a slab made of refractory materials, such as clay or cordierite (polymorphic rock composed of aluminum, iron and magnesium) which are the most common on the market, but terracotta or even mortar are not disdained. Obviously, according to the type of basic composition, their coloring also changes (stay away from refractories in which layers of other material have been added, they could harm people’s health).

We are therefore talking about compounds cooked at remarkably high temperatures, thanks to which they become ideal for cooking. If for professional reasons it is enough to look for ovens equipped with the same refractory inside the cooking chamber, for domestic use it is possible to indulge in different shapes and sizes, to be chosen based on the use you want to make of them and the size of the oven or barbecue ( one of the most recent growing trends).

The refractory pizza baking stone slabs for pizza allow, thanks to the porous material with which they are made, to achieve almost perfect results and much better than a cooking without them: a well-cooked, soft and fragrant dough, the sauce still moist and not dried.

• The refractory stone is capable of storing a significant amount of heat
• Withstands very high temperatures without causing chemical reactions with food
• It absorbs all the moisture present in the dough to achieve fragrance and crunchiness
• It is capable of evenly distributing the heat stored on the entire surface of the pizza
• It helps the oven to maintain a constant temperature even if the door is opened
• Speed ​​up the cooking process

All these qualities of the refractory stone are strongly found in the final yield of the pizza product, so much so that no one, once tried, would dare to go back given the excellence of the result.

Structural differences and advantages of refractory stone

As we briefly mentioned before, the ideal cooking of a pizza should take place at such a temperature (between 300 and 400 degrees) that domestic ovens are unable to reach, while wood, gas or professional electric ones have no problems. to reach those levels of heat.

Using the refractory in both cases, the result improves in a decisive but at the same time different way: in the home environment it brings the final quality closer to that of pizzeria models, enormously speeding up cooking (from 15 to 3-4 minutes), in the professional field , what most pertains to us, more “simply” optimizes cooking according to all the qualities highlighted above.

In any case, beyond the scope, it also becomes important to understand what can change between the structure and thicknesses of different sizes of the refractory stone, while the best yield compared to a metal pan remains established. The stone can in fact be compact or perforated, thick or thin, with its differences:

• A compact structure offers all the highlighted qualities of the stone without “proposing” anything different.
• A perforated structure, on the other hand, with longitudinal channels, helps the convective movement of the heat, offering a decidedly faster heating.
• In terms of thickness, the advantage of a thin stone settles in the greater speed to heat up and in the best absorption of humidity, but at the same time it will tend to cool down sooner since it stores less heat.
• A thicker thickness will take longer to heat up but will be able to absorb more heat and keep it longer.

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Ovens equipped with refractory stone for pizza (including tunnel ovens) can also be safely used to cook other dishes, acting almost as a plate: bread and other leavened compounds, meat and fish, vegetables and other dishes. The only thing to take into account are the condiments that must always be added afterwards.

Cooking with a refractory pizza baking stone

In reality, cooking in the oven with refractory stone for pizza does not present particular “problems” compared to cooking carried out with types of oven without it. What changes is “only” the final result which, for the beloved pizza, reaches quality levels that are often unmatched. It is not the only way to cook pizza, but in some ways the possibility with the higher quality yield.

At the operational level the same statement applies, at least in the professional field. When the necessary temperature is reached, it is possible to bake as it happens for any other oven. At that point the pizza will cook using the heat generated by the cooking chamber (based on resistances or combustion), while the refractory surface will help make the base less humid, more fragrant and homogeneous, making even the most demanding Neapolitans happy.

As for the preparation, the process and the tools are the same: wooden or metal shovels, the skilled hands of the pizza chef or any pizza maker.

Cleaning the pizza refractory stone: precautions

The refractory slabs present in the ovens do not require specific measures or treatments for their cleaning and maintenance of the hob in its integrity. However, there are some small precautions that should be taken into account because the material is fragile, especially in the event of sudden temperature changes or incorrect maintenance products.

Being characterized by a certain porosity, it does not require a large use of water, much less to be oiled or sprinkled with detergents: the excessive use of water could compromise the resistance of the stone as it would be absorbed, while the oil would cause unpleasant odors. for the same absorption capacity (moreover it is not useful as it is already naturally non-stick). The same is true for cleaning products which in turn could add harmful effects.

The overall indications for its maintenance are instead simple and immediate and must be carried out once the surface has cooled:

• Remove any food residues left over during cooking with a brush and spatula
• Give a quick wipe with a wet but well wrung abrasive sponge
• Rub with salt to remove the last traces of food
• Finally, it can be wiped again with a cloth moistened with water and vinegar

Some stains and residues may remain on the shelf, but will not affect subsequent cooking in any way.

Pizza is an integral part of our culinary history, a 100% Italian symbol that has been able to cross the oceans and be appreciated all over the world. Its “ability” to globalize is counterbalanced by a tradition in its preparation, in the ingredients and in the recipe book of which we have always been very jealous. To the point of generating contrasts on every innovative aspect that oscillates from the choice of flour to the use of tools other than one’s own hands, to end with the cooking ovens: a war between those who still cannot break away from the idea that pizza can be cooked only with wood and those who have found their new dimension in electric solutions.

The truth, as often happens, has not settled alongside a single faction, but it is undeniable that the best commercial electric ovens currently in use or on the market are able to equalize (if not exceed) the qualitative yield of a wood-fired oven while bringing unparalleled ease of use and practicality. To these advantages we also add another factor: it does not pollute with emissions deriving from combustion.

The electric solution is therefore an opportunity to be seized on the fly for those who intend to enter the restaurant business or more simply for the pizza chef who wants to renew their fleet of machinery / equipment. Not only for the advantages already mentioned, but also for the potential they can offer to the business of a pizza maker. In this sense Italforni offers a wide range of electric ovens, even tunnel models (ideal in certain fast food pizza contexts): discover with us why choose them to give a positive turn to your place.

The Italforni electric proposal: ideal from different points of view

Opting for an Italforni commercial electric oven means giving greater importance to all those aspects useful for improving the work of the pizza maker without losing points in terms of product quality, which is the only real reason why a restaurant is successful or not: customers like the pizza that is produced. If, however, quality food is contrasted by bad service, too long times or other inefficiencies, it is useless to be able to offer the best pizza in the world.

In this interlude the functionality of the commercial electric oven is inserted, which guarantees a management practicality capable of organizing cooking in the best and most stationary way (as well as allowing the temperature to be reached more quickly), with consequent optimization of the whole process, from order to delivery to the table. A mix of technology, safety, programmability and qualitative performance that makes them preferable to the wood-fired “brothers”.

At the end of the evaluations, choosing an electric model therefore means aiming to satisfy all the criteria that are normally taken into consideration in the search for the best oven for your business:

• Time optimization
• Uniformity and quality of cooking
• Convenience
• Economic management

How a commercial electric oven works: cooking and management

Before discovering which are the best Italforni commercial electric ovens, it is necessary to understand and analyze how they work, the management advantages during cooking and how they can implement the pizza maker business. Let’s point out a fact: we are talking about tools, machinery. Ultimately, what makes the most difference is the technical skill of the pizza maker, his knowledge and the ingredients available (quality must concern every aspect, not just a few). Often, however, these aspects alone are not enough, and vice versa: Michael Schumacher would not have won any car title driving a city-car, as in the same way giving a racing car to a 6-year-old child does not mean having victory in his pocket. These are all complementary factors for the realization of an excellent pizza: skill and knowledge of the pizza maker, professional electric oven, flours and first choice ingredients. In the right hands the oven can perform at its best and cook perfectly.

From a purely technical point of view, a commercial electric oven works very simply. Electricity generates heat through the resistances placed between the floor and the ceiling (which can also be adjusted separately and therefore differently), allowing extremely uniform and precise cooking thanks also to humidity control. In the electric tunnel models the factor inherent to the belt is added, of which the speed can also be managed. The fact that the heat is not generated by combustion helps the cleaning and maintenance work at the end of the service: in fact there are no residues of soot or inherent in the burning of wood or gas. For the same reason it is not necessary to buy firewood or to equip oneself with systems for the abatement of fine dust, whose polluting factor is really too high.

Practicality and functionality are the watchwords when it comes to electric ovens, but it should not be overlooked that these qualities also correspond to a high precision in cooking due to the possibility of adjusting the temperature with flexibility (differentiating the floor and ceiling as already specified) and to keep the heat level always constant, without therefore suffering drops (a level that the wood and gas models are not able to reach equally). From these functional peculiarities the final product is cooked to perfection, uniform and, if all the factors are of the same level (including the oven), of high quality.

The peculiarity of electric tunnel ovens: innovation servicing of the pizza maker

Among the best Italforni commercial electric pizza ovens there is also an innovative and useful type in different contexts, especially for pizzerias by the slice or more generally with a fast food vocation: the tunnel oven. Versatile and easy to use, it is characterized as mentioned above by the belt that carries the product to be cooked (which can be pizza but also main dishes, second dishes, vegetables, etc.).

Beyond the belt, it maintains all the positive features of electric ovens in general: practical and functional, capable of keeping the internal temperature stable and obtaining uniform cooking. The belt can be composed of a refractory surface or a metal grid (in this case the pan is essential), it is speed-adjustable and thus adds an extra variant to obtain a perfect professional cooking. It also prevents the pizza chef from using shovels or other utensils to bake.

The best Italforni professional electric pizza ovens

Once the overview is proposed, all that remains is to discover a selection of three electrically powered ovens from the Italforni product range. We present the Bull, Euro and Tunnel Stone models.

Bull

The Bull electric oven is one of Italforni’s flagship products. Assembled in steel with tempered (and colored) glass coating, its linearity offers a remarkable aesthetic effect. It is available in sizes S, M, L and XL, and can be composed of up to 3 cooking chambers (adjustable separately), all in refractory material (both top and floor) characterized by hy•pe armored heating elements. It has a large leavening cell and reaches a maximum temperature of 450 ° degrees. The thermal insulation guarantees an external temperature of 30 degrees Celsious. The innovative digital Touch control offers an interface with an intuitive and easily manageable customized display.

Euro

The Euro professional oven is available in two versions:

1. Stand has an aluminized steel baking chamber with refractory floor
2. Classic is completely made with refractory material (with hy°pe armored heating elements inserted inside).

Perfect for pizzeria, pastry and bakery, this modular oven has a large leavening compartment, while the control panel can be chosen digital or electromechanical, according to the preferences of the pizza chef. Available in two aesthetic versions, rustic or stainless steel, it reaches the maximum temperature of 450 ° degrees and guarantees excellent thermal insulation.

Stone tunnel

The exclusive commercial electric tunnel oven with conveyor belt in refractory material (there is also the version with steel belt). Compact and easy to use, it allows you to adjust the temperatures of the top and hob separately to optimize the cooking of different foods (in addition to pizza, also bread, meat, etc.). It offers exceptional thermal insulation, outside the temperature never exceeds 30 ° degrees, guaranteeing operator safety. The Encoder Kit allows you to manage temperatures, cooking times and belt speed, and also makes it possible to program 25 cooking cycles. Maximum achievable temperature of 450 ° degrees.

Far from the old traditional vision of the pizza maker capable of elaborating every step of the pizza production process only with his own hands, his own technique and his own knowledge, restaurants and small takeaway pizzerias (or by the slice) now operate using designed tools to optimize their work.

Dough, leavening, drafting, preservation of ingredients, cooking: for each of these processes there is an ad hoc machine. The commercial dough mixer machine specifically helps the ideal formation of the gluten mesh, necessary to obtain a tasty product, light to digest (in collaboration with the leavening) and easy to handle.

At a professional level we are talking about fundamental machinery for a commercial operation, available in 3 different types, namely plunging, spiral and fork (the planetary mixer is generally suitable for the domestic market), each with its specific advantages and technical characteristics, capable of conferring different results. According to the type of arm, the capacity of the tank and the amount of dough to be worked, the thermal variation that the latter can generate changes, times and speeds change and the temperature of the water to be added changes.

These differences that exist between the types of mixers are fundamental in the final yield of the pizza product and can decisively determine its quality, its consistency and softness. The same differences mentioned also allow us to state 4 critical issues of strategic importance for the use of mixers.

The types of mixers: know them to understand how processing changes

The commercial dough mixer machine helps speed up the preparation of the dough, allowing the pizza chef to save time and energy, even when working on large volumes. As specified above, there are three types of machinery that are mainly used in pizzerias (but also ovens and pastry shops) and which, depending on the type of arm, can significantly change the final result. From a certain point of view there is no machine that is clearly better than others, the choice is mainly based on the working preference of the pizza maker and on the type of result you want to obtain.

• Fork mixer
• Spiral mixer
• Twin arms mixer

The importance of the dough temperature

Observing and cataloging the specs that the pizza mixer have and based on the type of operating arm equipped, it’s natural to wonder what changes in the final result the temperature of the dough during mixing and how it reacts to the increase or loss of temperature.

The dough obtains the best results when it’s able to remain around 24° degrees. Regardless the used ingredients, what therefore allows you to adjust and optimize temperature of the dough and of the water must be introduced into the mixture considering the type of mixer used and how many degrees it “lost” during the process. The water must therefore be more or less hot based on how many degrees the machine releases to the dough.

• Spiral mixer: 18°
• Twin arms mixer: 9°
• Fork mixer: 3°

Fork mixer: advantages and features

This mixer is characterized by the fork-shaped working arm (nomen omen) which operates inclined with respect to the rotation axis of the bowl. In comparison with the other two models it offers a slower processing which therefore requires more time, but for this reason it is able to convey less heat to the dough (which thus offers a better seal) and to handle it longer. Its characteristics make it ideal for all doughs with a low percentage of water (essentially the driest).

• It yields to the dough by 3 to 6 degrees based on the motion and speed impressed
• Perfect for mixing compounds with water below 50%
• Its slowness inevitably causes low levels of productivity
• The mixture is less oxygenated and therefore not very voluminous

Spiral mixer: advantages and features

The spiral pizza dough mixer, on the other hand, is the fastest of the three machines. The steel spiral rotates on the vertical axis, while the bowl is able to rotate clockwise and counterclockwise. The size and length of the spiral can change the final result. Its speed allows for a decisive reduction in production times and is ideal for long processes (soft doughs and more), even if it generates a lot of heat (for which the temperature of the water to be inserted must be taken into account). Generally it proposes two speeds of execution, the first to amalgamate, the second to form the compound.

• Fast processing and reduced times
• It offers well-homogenized and soft doughs, yes excellent quality
• Generates temperature rise to be kept under control

Twin arms mixer: advantages and features

The model with dipping arms is so called because it simulates the movement of human arms in the act of kneading. The working organ is in fact composed of two elements, the spatula and the fork, which rotate in the opposite direction and at the same speed. Faster than the fork mixer, but slower than the spiral mixer, it offers a lower heating than the second one and guarantees excellent oxygenation due to the movement from top to bottom that involves the dough when it is taken by the “arms”. Due to its characteristics it is perfect for large volumes, for the most delicate compounds (especially in pastry) and for those very hydrated.

• High oxygenation
• Stimulates leavening very well
• Ideal for working with bulky doughs
• Doesn’t excel in productivity

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Importance of the temperature of the dough

Observing and cataloging the characteristics that the pizza mixer possesses based on the type of operating arm it is equipped with, it is natural to wonder what changes in the final result the temperature of the dough during processing and how it reacts to the increase or loss of temperature.

The dough in fact obtains the best results when it manages to remain around 24° degrees. Regardless of the ingredients used, what therefore allows you to adjust and optimize the temperature of the same is the water, which must be introduced into the mixture thinking about the type of mixer used and how many degrees the latter “gives” during processing. The water must therefore be more or less hot based on how many degrees the machine releases to the dough.

• Spiral mixer: 18°
• Plunging mixer: 9°
• Fork mixer: 3°

How important is speed in a commercial dough mixer machine?

In many “entrepreneurial” cases, especially at an industrial level, companies live and progress by focusing above all on the speed of production or service. The same thing can be reflected in part in the world of pizza: being able to prepare large quantities of dough in a shorter time can be decisive in certain contexts, helping to save time and manpower.

However, speed is not everything for a restaurant, at least in the preparation of pizza dough, a job that is practiced well before serving and which therefore does not depend on the pressure of the hungry customer (as instead happens for the rolling out and cooking afterwards. of the order). First of all, there is a qualitative discourse to take into consideration and product development: the result offered by the spiral is different from the fork or the dipping arms, and vice versa. Furthermore, these mixers offer the best for certain products and doughs, which is why the choice for the best option always falls on the pizza maker and his personal pizza recipe.

The speed of the mixer therefore counts sufficiently, but only on an individual level because it must reflect the qualitative need of those who prepare the pizza.

Tall tub or low tub? The temperature still has something to do with it

Having seen and understood how the speed, the temperature and the type of operating arm substantially change the final yield of a dough, it remains to understand how and how much the tank can make a difference. In fact, its height becomes a further criterion to be taken into account when calculating the temperature of the dough.

If it turns out to be low and wide, the temperature will tend to remain more stable, in the case of a tall and narrow tank, on the other hand, the risk is an excessive rise (which can however be compensated by a smaller amount of dough).

As for the type of commercial dough mixer machine itself, also in this case the purely operational choice depends on how the pizza maker is used to working and on his preferences in terms of dough. After all, balance is played out on many things: flour, water, salt, speed, time, type of tool and temperature.

The tricks to understand when the gluten mesh has formed correctly

We have identified every useful feature of the different types of mixers and the aspects to be taken into account in the processing phase, but after all, how should a perfect dough be? Everything is played out in the proteins of the flour, gliadin and glutenin: the first confers extensibility, the second toughness. Combined with water and set in motion by the commercial dough mixer machine, they are able to form a sort of elastic network, gluten, which during the leavening phase helps to retain the gases produced by the yeast, while at the time of cooking it favors spill.

To achieve this ideal result, it is sufficient to observe and note the various physical and mechanical processes that allow us to understand when the gluten mesh is fully formed (i.e. the flour has absorbed every other ingredient) and the dough is finally ready.

• The dough begins to bind and wrap around the arm, generating pops resulting from the greater compression of the gases
• The dough is lighter and more shiny from a visual point of view, while soft and smooth to the touch
• Attention: processing times depend mostly on the amount of water present (as well as on the speed of the mixer) and when they are exceeded the gluten mesh begins to wear out
• Depending on the water temperature, the mesh forms earlier (if high) or later (if cold)
• If at the end of the process, after a short rest, the dough is pulled with wavy movements and is still extensible, then the result is almost perfect.

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The world of pizzerias is currently experiencing a situation that we could almost define “conflictual” (at least from an ideological point of view), in which the proponents of gas and electric ovens are increasingly opposed to the deep-rooted tradition of cooking on a wood oven.

Making a bold but very exemplary comparison of this contrast, it seems nice to recall the history of imperial China when, following some rebellions against the Han dynasty (which was in office from 206 BC to 220 AD), the great battle of Chibi, or of the Red Cliffs (208 AD), between the imperial army and the warlords Liu Bei and Sun Quan. A battle that led to a historical interval in Chinese history known as the Three Kingdoms period.

In the same way as what happened in China, we could speak of the period of the Three Ovens, with the contemporary and conflicting presence in the sector of wood, gas and electric ovens. But beyond the historical parenthesis and the narrative by contrast, it should be specified that there is no better type than the others for cooking pizza: each of them boasts its advantages and disadvantages that are canceled or enhanced based on how the pizza maker works and the product he wants to create. The distinction is therefore in his hands and in his head.

A good restaurant pizza can therefore come from any professional oven, regardless of the type, because it is a combination of dough, ingredients, “labor” and finally cooking. The oven itself is just a tool to finalize a preparation that begins with the dough, continues with the leavening, resting and adding the ingredients. We are not underestimating the importance of cooking, far from it, but we simply want to highlight how the use of a gas pizza oven, a wood-burning one or an electric one makes the difference only as part of the entire production process of a pizza.

So what criteria do you need to choose the right machine? It is sufficient to simply analyze the strengths and weaknesses of each cooking, trying to understand which one best suits your professional skills and your idea of ​​pizza. Tradition only counts from a mental and ideological point of view, it is the final yield of the product that marks the quality level.

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Wood, gas or electricity: an eternal challenge?

Pizza is an all-Italian excellence that has successfully crossed national borders, becoming a food appreciated all over the world. This “globalization” has led the product of homegrown origin to be continually poised between traditions and new trends, not only as regards the type of ovens, but also for the different flours, ingredients and the use of more or less equipment technological, capable of improving the speed of the service by facilitating the work of pizza makers.

This balance between tradition and innovation materializes in the choice of the type of cooking, that is, among the former who see no other option than wood and the latter who prefer gas and electric functionality. From an operational and result point of view, however, the traditionalists are left with only a qualitative grip to which they can link their convictions, that is the unique taste that fire and wood are able to give to the final product. A factor that the most modern professional models can easily overcome, offering in addition a simpler, faster and more functional management of the machinery: there is no longer any need to feed the fire with wood, it is no longer necessary pollution on the chimneys and cleaning remains much easier to perform.

Having eliminated the “wood” factor due to the evident operational disadvantages and having ascertained the qualitative parity of its gas and electric “brothers”, what distinction would remain for a pizza chef to choose a professional oven? In reality, it is just a matter of balancing the advantages and disadvantages of the two models, looking for the most appropriate solution to one’s modus operandi. And if you don’t want to give extreme emphasis to functionality (and therefore to electric), but prefer to find a compromise with the production yield that can be found from wood, then you should look with greater interest at the gas oven for pizza and the heat it generates by combustion.

Gas pizza oven: what it can offer and its advantages

A professional gas pizza oven offers several functional advantages, paying attention to some factors necessary to maximize its use. It is a choice that has become common to numerous restaurant businesses in recent years due to its balance between practicality and the final result deriving from cooking. In any case, if we were to list the advantages that this model offers, we could summarize them in a short but exhaustive list:

• The great convenience of being able to turn the oven on and off by operating a simple switch, together with the possibility of adjusting the heat thanks to the special tools
• As the gas (LPG or methane) feeds the combustion and therefore not the wood, the flue remains considerably cleaner thanks to the absence of soot
• Consumption is generally low and therefore very economical and little methane or LPG is needed to power a professional oven
• Optimal cooking is remarkably similar to that of a wood-burning model, but also tends to be more uniform
• Together with its electric “brother”, the gas pizza oven is more ecological and does not require special filters on the flue.

These peculiarities make this professional oven an ideal “ally” even for the more traditionalist pizzerias, and therefore more linked to the “Neapolitan character” of the product, which seek a cooking for pizza (or focaccia) similar to that with wood, capable of guaranteeing a high and crunchy cornice and a soft and light seasoned part. The fact of being able to reach very high temperatures, up to about 450 °, finally makes cooking quick, even under a minute depending on the thickness of the dough.

Its practicality does not derive solely from its management during the preparation of pizzas, which is easy and safe, but also concerns the maintenance and cleaning of the cooking chamber, the smoke outlet and the whole “structure”. Combustion certainly generates residues and easily washable stains, unlike the black of soot in wood-burning ones. Furthermore, it is not necessary to remove the residual ash.

How to cook optimally with a gas pizza oven

A professional gas model offers several advantages, as we have already seen, in the daily management of a restaurant-pizzeria as well as a small room for pizza by the slice: ease of use, high temperature, uniform cooking, easy cleaning, lower emissions, etc.

Its operation is quite simple and infinitely less cumbersome than wood-fired ovens. The burner, located in the lower part of the chamber, transmits the heat and initially distributes it by conduction and radiation, then it propagates and diffuses by convention, smoothing the pizza cooking in a delicate way and letting it rise correctly. The temperature regulation is very similar to what happens in domestic kitchens: the burner acts at maximum power until the desired degree is reached, and then continues its work in minimal mode while maintaining it.

As those in the trade know, pizza is cooked by dehydration, or loss of moisture due to the heat that spreads in the oven chamber (by convection, radiation and conduction). Once the temperature has been established and the product has been placed in the gas oven for pizza, some chemical-biological phenomena begin to occur immediately as the temperature of the dough rises.

• At about 30° the gases generated by leavening expand
• At 100°, water vapor develops and a crust begins to form
• The Maillard reaction takes place around 200 ° C, an interaction of sugars and proteins that gives the dough its burnished color
• At about 250° the crust becomes crunchy
• At about 280° there is the optimal cooking point, beyond which (already around 300°) the carbonization process begins.

With these notions, it is up to the skill and experience of the pizza maker to know how quickly his product reaches the optimal and uniform cooking point, perhaps recording an average time facilitated by the practical management that a professional gas oven is able to provide.