Let’s start the year 2024 with a special event which involves all the bakery, pastry and pizza professionals.
Starting from January 20th to 24 you can find us at SIGEP international exhibition in Rimini, where Waico will be present with a wide area where you can discover our products range and learn more about technical characteristics thanks to the support of our sales staff. Two open laboratories, will give you the possibility to see the machines in running conditions and be involved in an interesting live Masterclasses and Showcooking program held by the best professionals of the sector.
Save the date January 20 -24 Rimini exhibition – East Entrance Hall D7 – booth 066 Waico Group
We are waiting for you!
Digital Masterclass with Alex Lo Stocco
DIGITAL MASTERCLASS DECEMBER 13, 2023 – 3:00 PM
CARUSO® PIZZA, BETWEEN CLASSIC AND CONTEMPORARY
The exclusive live streaming format by Italforni dedicated to bakery professionals is back with Alex Lo Stocco, Brand Ambassador of Italforni, master pizza chef, and internationally renowned pizza consultant. In this second session, he will explore the features of the Caruso® oven.
A Digital Masterclass of over 2 hours will be streamed live, during which Alex will present new recipes and secrets for perfect cooking, navigating between Classic and Contemporary Pizza. This format is for all bakery professionals interested in delving into techniques and themes related to baking, and more. Alex will also address topics like dough, hydration, leavening, and how to achieve quality products by leveraging the technological features of the latest generation electric ovens.
This second appointment of the DIGITAL MASTERCLASS titled “CARUSO® – PIZZA, BETWEEN CLASSIC AND CONTEMPORARY” will explore the features of the Caruso® oven by Italforni, where technology, material quality, and design are combined in a single oven. On Wednesday, December 13, 2023, at 3:00 PM, you can attend for free the live streaming by filling out the registration form on italforni.it. You will receive a link for the access to the Digital Masterclass, accessible from any PC or smartphone. Moreover, live interaction through questions and queries will be possible, to deepen the discussed topics.
This time, there’s an exciting chance: we will select the first 30 registered participants who wish to attend the Masterclass live, directly at the Italforni headquarters in Pesaro, to discover all the secrets of perfect cooking with a final tasting of the products.
An important project for ITALFORNI, which, together with ALEX LO STOCCO, aims to connect its many clients and bakery enthusiasts through technology and to introduce its products, their features, and peculiarities to an even wider audience, narrated by one of the best new masters of the Italian bakery art.
Availability is limited, so don’t miss out! We look forward to seeing many of you there!
Italforni & Alex Lo Stocco
What are the best professional electric ovens?
The latest generation of professional electric ovens combines cutting-edge technology with design. Discover the most advanced models in the Italforni range.
Choosing an oven made with quality materials and a strong visual impact is important, especially for businesses with an open kitchen. An oven suitable for display inside the establishment not only attracts customers but also highlights the skill of the pizzaiolo. A well-designed oven not only enhances its aesthetic appeal but also increases its functionality.
However, it’s not just the design that characterizes the most modern professional electric ovens. The advanced models offer numerous functions and advantages. For example, they allow for energy savings, increased comfort for the pizzaiolo, and independent management of the settings for top and bottom heating elements.
Let’s take a closer look at the features of the most innovative professional electric ovens, the offerings from Italforni, and how to save on your purchase.
What features should a good professional electric oven have?
Design is a fundamental aspect in the design of professional electric ovens. It allows combining functional needs (to facilitate the work of operators) with aesthetic aspects (essential for creating an environment that attracts customers).
One of the main purposes of the design of professional ovens concerns functional needs intended to work more comfortably and safely. Examples of this are the specific materials used to cover handles and doors, or solutions equipped with side tray holders or proving chambers beneath the baking chambers.
The construction of the baking chamber with refractory stone is crucial to improve the thermal performance of the professional oven.
Meanwhile, the installation of thermally insulated doors and the use of double tempered glass limit heat loss, thus reducing oven consumption.
Therefore, design affects not only the aesthetics of the oven but also its practicality and cooking performance.
Why choose a professional electric oven?
Choosing the right oven is crucial to ensure excellent pizza quality and operational efficiency in the business.
Design and technological innovation are two fundamental aspects to look for in professional electric ovens. However, they are not the only elements to consider when purchasing a new oven for your business.
The models available on the market differ in size, types of functions, temperatures they can reach, and the number of baking chambers.
Let’s now take a detailed look at the advantages that a good professional electric oven should be able to guarantee.
Reduced energy consumption
The next-generation professional electric ovens can surpass gas ovens in efficiency, thanks to the development of technologies aimed at reducing energy consumption. An example of this is the standby mode, which allows for almost zero heat output required to maintain high temperatures.
Furthermore, technological advancements have significantly lowered the energy consumption of professional electric ovens, resulting in greatly reduced operating costs. Consider the availability of new materials that provide high thermal insulation or the ability to maintain a constant operating temperature.
Moreover, the new generation electric ovens are equipped with thicker refractory hearths and Hype armored heating elements. These features not only distribute heat more effectively but also optimize energy consumption and prevent wastage.
One necessary parameter to evaluate the quality of a professional oven is the uniformity of cooking across different areas of the baking surface. This factor is indeed crucial to consistently ensure high product quality.
Technology, construction materials, and armored heating elements: each component of the most modern professional electric ovens is meticulously designed for this purpose.
In fact, some models are equipped with sensors on the baking surface that can self-regulate the temperature, ensuring it remains constant and uniform.
In professional electric ovens, setting the temperature is easy and fast thanks to the control panel. This detail greatly simplifies oven management. Once the desired temperature is set, it will be maintained consistently across all areas and throughout the duration of operation.
Another factor to consider is the productivity of different professional ovens available on the market. This refers to the quantity of pizzas that can be baked within a specific period of time, using the same amount of energy.
Productivity efficiency is indeed one of the most important elements to consider from an economic standpoint.
Since the oven represents one of the main fixed costs for a pizzeria, it is necessary to find a tool that suits the pace of work. In other words, a tool capable of ensuring proper production capacity without sacrificing too much space and without significantly increasing the utility bill.
Ease of use
Lastly, practicality is extremely important for those who have to manually bake pizzas. The technology and design of innovative professional ovens allow pizzaiolos to optimize their efforts by baking more pizzas in a more convenient manner. This is achieved through simplified management of the cooking process.
To assess usability, we can also consider the presence of accessories that facilitate work management in a pizzeria. Examples include the proving chamber beneath the baking chambers and the quality of the smoke extraction hood at the top of the oven.
Choosing a quality professional electric oven, therefore, involves evaluating multiple aspects comprehensively. However, it should always be considered that needs may vary depending on the specific usage context.
The best professional electric ovens: 4 Italforni solutions
For over forty years, Italforni has invested in research and development to offer professional electric ovens that are constantly up to date.
Cutting-edge design and technology characterize the four electric ovens: Caruso, Visor, Diamond, and Bull. These solutions are designed to improve the work of pizzaiolos by combining innovation and aesthetics with maximum energy efficiency.
This is made possible by using only the best materials, the latest technologies available on the market, and paying attention to every construction detail.
Each model can include a proving chamber and reach high temperatures thanks to the construction of baking chambers with refractory stone.
The four best professional electric ovens in the Italforni range are:
Let’s briefly delve into their characteristics.
1. Caruso®, the electric oven for Neapolitan pizza
Designed in collaboration with master pizzaiolos, engineers, and technicians, it embodies the latest generation of technology. Caruso® features a certified Sorrento biscuit baking surface, a 65K touch screen technology, and a dry proving chamber with temperature regulation.
The baking chamber is lined with refractory material, with the internal sides protected by a break-resistant steel sheet. Additionally, with Hyper P-Heating, it allows for separate digital temperature control between the top and bottom of the oven.
Furthermore, Caruso® stands out from other electric ovens due to its high energy efficiency, consuming approximately 2 kilowatts less power.
2. Visor, the modular electric oven
The Visor electric oven is a highly customizable model in terms of production capacity and external setup. Depending on your needs, you can choose between two different sizes and from 1 to 3 cooking chambers.
The digital controls on the convenient touch screen allow you to separately manage the heat from the bottom and the top. Furthermore, you can independently adjust the settings of the different cooking chambers, allowing you to achieve very different cooking processes simultaneously in a single appliance.
Visor is, therefore, an ideal professional oven for pizzerias, bakeries, and pastry shops that want to focus on flexibility and ease of use.
3. Diamond, the panoramic design electric oven
The professional Diamond oven is among the most innovative models by Italforni in terms of design. Characterized by a recyclable aluminum outer covering, it creates a particularly scenic effect, thanks to facets reminiscent of precious stones.
The external casing, available in four different colors, not only offers an aesthetically appealing appearance but also serves as additional thermal insulation for the appliance.
The option to add the covering to the rear of the oven makes the Diamond model ideal for center-room installation. This solution is increasingly popular and appreciated in exclusive and prestigious settings that emphasize the enhancement of the location as an integral part of the customer experience.
Regarding production capacity, you can choose from one to three cooking chambers, each with the ability to cook nine pizzas. Each cooking chamber and the proofing cell feature a practical touch screen for easily adjusting all settings.
4. Bull, the glass-coated electric oven
Bull is a professional electric oven made of steel and tempered glass, highly customizable in terms of colors. Regarding capacity, it is available in four different sizes (S – M – L – XL), capable of baking from 6 to 12 pizzas per batch.
Thanks to the convenient touch screen, you can easily manage the settings of the cooking chambers and the proofing cell. Furthermore, the screen seamlessly integrates with the oven’s glass casing, creating an aesthetic effect that enhances the oven’s robust lines.
The option to add a steamer in each cooking chamber makes Bull a particularly versatile model. Perfect for pizzerias, as well as for bakeries and pastry shops.
Which oven consumes the least?
Equipping your business with an Italforni professional electric oven means saving on both energy and labor costs.
Italforni’s ongoing innovation in designing cutting-edge solutions, unique in design, technology, and performance, allows the development of highly energy-efficient ovens.
Quality materials and the latest construction techniques enhance the thermal insulation of professional electric ovens, preventing heat loss.
The ability to choose from numerous state-of-the-art functions and the straightforward, intuitive temperature management improve the usability of Italforni electric ovens. This, in turn, facilitates the work of professionals and reduces labor-related costs.
What is the best professional gas pizza oven?
The choice of the best professional gas pizza oven depends on many factors. Discover what features to consider before making a purchase.
Finding the best professional gas pizza oven requires some time and patience, especially if it’s your first purchase. The oven determines not only the cooking of the pizzas but also the speed at which customers are served, as well as the energy consumption.
Choosing a high-performing professional gas pizza oven means simplifying both daily work and the quality of service and products offered.
However, each business has its own peculiarities, and there can be numerous factors contributing to the choice of the perfect model. Budget, available space, specific production needs, and the type of pizza to be cooked are among the most important ones.
Let’s see, therefore, what considerations to make before choosing the most suitable professional pizza oven for your needs.
Before choosing the best professional gas pizza oven, it is important to carefully evaluate your specific needs.
Knowing your production requirements and, therefore, how many pizzas you need to cook each day is essential to determine the oven’s capacity.
A high production volume may require the purchase of a multiple-chamber pizza oven or even a tunnel oven.
The size of the gas oven should be appropriate for both production and the available space. On the market, you can find compact solutions with performance that are on par with larger models.
Another factor to consider is the type of product to be baked. Flat pizzas, tray pizzas, or industrial products? There is an ideal solution for each type of pizza.
Furthermore, before purchasing a professional gas pizza oven, you should determine your budget. Pizza ovens can vary significantly in price based on their size and features.
What features should you look for in a gas pizza oven for a pizzeria?
Once you have established your budget, volume, and production type, there are some features to look for to ensure that the gas pizza oven meets your commercial needs.
First and foremost, a gas pizza oven for a pizzeria should have high build quality, be able to reach and maintain high temperatures while minimizing energy consumption. A combustion chamber lined with refractory material and adequate thermal insulation significantly affect both pizza baking and gas bills.
The oven’s temperature should be easy to manage, and some models offer additional features such as digital control panels to simplify the work. Furthermore, a well-designed oven should have elements that facilitate the work process, such as ergonomic handles, proofing cells, and a clear view of the baking chamber.
The ease of cleaning and maintenance should also be taken into consideration when choosing a gas pizza oven for a pizzeria.
Finally, the best professional gas pizza oven cannot ignore compliance with safety regulations and should have state-of-the-art burners.
In summary, the best professional gas pizza oven should have:
High build quality;
Excellent thermal insulation;
Easy temperature management;
Useful features to facilitate work;
Easy cleaning and maintenance;
Compliance with safety regulations.
For those with an open kitchen, there is one last element to consider: design. There are professional gas pizza ovens with attractive aesthetics and customizable finishes to adapt to any space.
Which types of pizzas are cooked best with a gas oven?
A professional gas pizza oven is a versatile tool that can cook various types of pizza. However, certain types of dough can particularly benefit from being cooked in a gas oven.
If the oven is equipped with a baking chamber made of refractory stone capable of reaching high temperatures, it can also cook Neapolitan pizzas.
In this case, materials and build quality make a difference. Both are essential factors for quickly and evenly cooking this type of pizza.
A gas pizza oven can also perfectly cook tray pizzas, allowing for the simultaneous baking of multiple pizzas. This is a fundamental feature for high-volume production activities.
Professional gas pizza ovens offer precise temperature control, allowing for impeccable cooking of gourmet pizzas without burning delicate toppings.
Which is the best professional gas pizza oven available on the market?
The best professional gas pizza oven is one that is made with cutting-edge materials and technologies and can best meet your specific needs.
For over 40 years, Italforni has meticulously crafted its professional gas pizza ovens, using only the best materials available on the market.
The range of solutions offered is wide and can meet the needs of any pizzeria. Customizable in terms of the number of baking chambers (such as the Eco-Gas model), Italforni’s offerings can adapt to any production environment.
Each model offers guaranteed thermal insulation, ensuring high performance and reduced energy consumption.
The special atmospheric burners with safety valves ensure maximum safety in all of the company’s professional gas ovens.
Relying on industry professionals like Italforni, with years of experience, undoubtedly guarantees reliability, quality and performance.
Pizza ovens, how to choose the right ones?
Professional pizza ovens differ in terms of power supply, technology, and consumption. Discover which ones are most suitable for your business.
The most modern pizza ovens have evolved, equipped with advanced technology, and designed to minimize consumption.
In addition to delivering exceptional cooking performance, they are designed to be easy to clean and program, thus facilitating the work of both experienced and less experienced pizzaiolos.
While the quality of materials and careful design are important factors to consider when purchasing, the oven’s design should not be overlooked, especially if the kitchen is visible.
With numerous options available on the market, with different power sources and technical features, choosing the most suitable professional pizza oven for your business is not always easy.
Let’s explore the characteristics of the different models available, their efficiency, and the latest industry innovations, in order to bake perfectly cooked pizzas while optimizing both consumption and work.
In order to choose the best professional pizza oven for your business, it is essential to consider the type and quantity of pizzas that need to be baked per hour.
On the market, you can find ovens with one or more cooking chambers that can bake 60 pizzas per hour, as well as 150 in larger models. Choosing the right size is important because it allows for quick service to customers while optimizing consumption.
Depending on the type of pizza you want to create, achieving impeccable cooking results requires the oven to effectively manage heat. That’s why investing in models made with quality materials and advanced technology can make a huge difference between one cooking tool and another.
Once you have determined the appropriate size and excellent construction quality, it’s important to consider: the necessary programs to facilitate daily work, the level of maintenance required, and the design that best suits your establishment (especially if the kitchen is visible).
Comparison between electric and gas ovens for pizzerias
The next-generation electric pizza ovens are currently among the most sought-after models by industry professionals, thanks to their built-in automations, ease of use, and high cooking performance.
The major advantage of electric ovens is their precise temperature control, which can be differentiated between the top and bottom (in some models) and can be adjusted according to the type of dough. Modern solutions also offer pre-set cooking programs, automatic ignition, and pyrolytic cleaning.
Similar to gas-powered ovens, electric ovens are extremely convenient as they require low maintenance and are easy to clean.
Gas ovens, on the other hand, share the same level of convenience, requiring low maintenance and being easy to clean. The main characteristic of gas ovens is their static cooking, which allows products to rise at the correct times and in the correct manner. Powered by LPG or natural gas, gas pizza ovens offer intuitive and immediate temperature management and have the advantage of reaching the operating temperature quickly.
Thermal efficiency and cooking performance of pizza ovens
To reach the correct temperature, some pizza ovens need to be turned on one or two hours before service and then remain operational for several hours.
Considering the increasing costs of electricity and gas in recent times, it becomes crucial to choose the latest generation models that can contain consumption.
The best professional pizza ovens have high thermal efficiency, thanks to quality materials and innovative components that ensure durability and resistance even at high temperatures, while delivering optimal performance and energy efficiency.
Italforni pizza ovens, for example, incorporate specific structural features designed to maximize thermal performance and energy savings, such as:
Standby mode, which saves energy during periods of inactivity
Heat management function that optimizes energy usage towards the end of service
“Heating Speed” technology that accelerates the oven’s heating process while minimizing energy consumption
Thermal Insulation and Strong Isolation features that enhance the oven’s thermal insulation and minimize heat loss
But how much does an electric pizza oven consume? Typically, the average consumption for a 4-pizza capacity electric oven ranges from 4.6 kW to 6 kW.
Maintenance and durability of pizza ovens
Compared to traditional wood-fired ovens, modern electric and gas pizza ovens do not require significant energy expenditure for maintenance.
Regarding cleaning, it is sufficient to remove any flour residue or debris from the cooking surface and beneath the oven door using a small brush at the end of the day. Some electric ovens also offer a convenient automatic cleaning program with pyrolytic function.
In addition to offering excellent performance and functionality, the best pizza ovens are made with high-quality materials and components that ensure durability and resistance to high temperatures, wear, and the passage of time.
What are the best pizza oven brands on the market?
For over forty years, Italforni has been handcrafting pizza ovens with utmost attention to every construction detail. They use only the finest materials and the latest available technologies in order to deliver the best possible results.
Electric ovens like Caruso, Visor, Diamond, and Bull combine innovation, technology, and aesthetics with maximum energy efficiency, while still reaching the high temperatures required to cook any type of pizza, including Neapolitan.
In Italforni’s wide range of offerings, modular gas ovens for pizzerias can also be found, such as the Eco-Gas model. Practical to use and quick to reach the operating temperature, this oven provides excellent cooking results with reduced energy consumption.
Italforni pizza ovens, representing the best of Made in Italy, are synonymous with quality, versatility, efficiency, design, and long-lasting cooking performance.
ITALFORNI technical sponsor of PIZZA DOC on RAIDUE
We can finally reveal the new and ambitious project in which ITALFORNI is the technical sponsor of the second edition of PIZZA DOC on RAIDUE, the television show dedicated to the undisputed queen of Italian cuisine: pizza.
October 14 at 12.00 will be the first of a series of 11 episodes that will be broadcast every Saturday until January 20 conducted by Tinto (Nicola Prudente) and Carolina Rey.
Guided by them we will take you on a journey of recipes, ingredients and master pizza makers from all over Italy, who will compete in the preparation of special appetizers and pizzas that enhance the flavours and aromas of our land, thanks to an exceptional tool: our Bull oven.
Thanks to its technical characteristics, Bull will aid professional pizza makers in every episode by offering technology, function and impeccable cooking quality. Tune in every Saturday on RAI DUE with PIZZA DOC, all episodes will also be available in streaming on RaiPlay.
Enjoy the show!
Come and discover WAICO GROUP at the fair
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.
MASTERCLASS HOST ’23 – PROGRAM
H.11.00 > VITO DE VITA (Specialist) _ Neapolitan Pizza and the Secrets of Healthy Dough H.13.00 > ALESSANDRO NEGRINI (Specialist) _ The Art of Pastry in the Laboratory of the Future H.15.00 > MAURIZIO LEONE (Specialist) _ Productivity, Replicability, Speed: the Qualities of a Tunnel Oven
H.11.00 > MAURIZIO LEONE (Specialist) _ Regenerated Pizza and High Productions H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist) _ Crispy Pizza from Dough to Baking H.15.00 > ALESSANDRO NEGRINI (Specialist) _ The 2.0 Bread Lab: Optimizing Technology Management
H.11.00 > ALESSANDRO NEGRINI (Specialist) _ The Art of Pastry in the Lab of the Future H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist) _ A Journey from North to South in the World of Focaccias H.15.00 > VITO DE VITA (Specialist) _ Electric Oven Plus and Benefits
H.11.00 > ALESSANDRO NEGRINI (Specialist) _ The 2.0 Bread Lab: Maximizing Technology Management H.13.00 > ALEX LO STOCCO (Ambassador) + ANGELO MANIGRASSO (Specialist) _ A Thousand and One Pizzas: The Pan, the Round, the Peel, the Small Pan… H.15.00 > MAURIZIO LEONE (Specialist) _ Productivity, Replicability, Speed: Qualities of a Tunnel Oven
H.11.00 > ALESSANDRO NEGRINI (Specialist) _ The Multichamber Oven and Its Multiple Functions H.13.00 > VITO DE VITA + MAURIZIO LEONE (Specialist) _ Creative Tandem Among Industry Professionals
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!
Pizza ovens: how much do they consume and how to use them?
There are numerous pizza ovens available, differing in terms of fuel type and consumption. Discover which ones are the best and how to make the most out of them.
For a pizzeria, the choice of the cooking instrument, namely the oven, is the most delicate and important decision.
Before opting for an electric, gas, or wood-fired oven, it is essential to know the pros and cons of each. The characteristics should be evaluated, and it must be understood which one can be more functional in growing one’s business.
To cook pizza optimally, reliable and high-performing tools are necessary, capable of reaching and maintaining very high temperatures.
Similarly, it is important to understand which type of oven can help increase productivity, customers, and profits.
The choice is far from simple: making the wrong type of oven selection or opting for a model unsuitable for one’s business size can become a dangerous boomerang.
For this reason, in this article, we will explore how pizza ovens work and how to maximize their potential (including energy consumption considerations).
We will also take a look at the cost of professional pizza ovens based on different types and technical performance offered.
Pizza oven: which one is most suitable for your business?
Before delving into the specific characteristics of pizza ovens, it is important to provide a general overview of the different types of ovens used by industry professionals.
This examination can help in choosing the most suitable oven for one’s business and the type of clientele one intends to attract. It will also provide an initial indication of the differences in operation, purchase cost, and energy consumption.
The wood-fired oven is the most captivating cooking tool for customers, who love to admire the pizzaiolo as they bake pizzas and tame the live flame. However, its use is demanding and requires thorough cleaning and careful management. Furthermore, its installation entails specific constraints related to the chimney.
Electric ovens and gas ovens are the most widely used alternatives in pizzerias worldwide, surpassing wood-fired ovens. Much of their success is due to technological advancements that have made these cooking tools increasingly:
Capable of optimizing energy consumption.
Among pizza ovens, electric and gas models are by far the easiest to use and the most versatile in cooking.
Modern professional ovens in the food industry offer automatic temperature management and a range of advanced functions (such as the ability to separately adjust heat distribution from the top and bottom). These features ensure high cooking reliability, comparable to traditional methods.
Despite many similarities, there are also differences between electric and gas ovens.
Let’s discover them.
Is a gas or electric oven better?
Even though both gas and electric ovens are capable of delivering excellent cooking results, it is essential to understand the characteristics of both types and know how to use them effectively.
To achieve the proper cooking of pizza, high temperatures are required, generally ranging between 350 and 370°C. This temperature range allows for uniform evaporation of moisture.
The best pizza ovens can maintain and control the internal temperature consistently and automatically (potentially using pre-set programs) as well as manage humidity release. Electric ovens have become a preferred solution in the market due to their ease of use and programmability. However, gas ovens also have advantageous aspects that deserve further exploration.
Why choose an electric oven for your pizzeria?
In an electric oven, heat is transferred through conduction and radiation, thanks to the heating elements located beneath the refractory cooking surface and in the upper part.
Ease of keeping the oven clean (as there are no fuel residues);
Capillary heat distribution;
Let’s explore the reasons why choosing an electric model for your pizzeria is advantageous:
Uniform temperature: With the increasingly innovative and high-performing models available in the market, electric ovens can now reach the same temperatures as wood-fired ovens. However, the significant advantage lies in having better control over heat distribution. The presence of refractory slabs and pre-set automated cooking programs allows for consistent and uniform cooking, improving both the quality of the pizza and the economic efficiency of the oven. A constant temperature also means optimizing energy consumption and avoiding waste.
Versatile usage: It is possible to set different cooking programs based on what is being prepared.
Precise and adjustable cooking: High-end electric ovens allow for setting different temperatures between the oven floor and ceiling. This enables precise and adjustable cooking based on the characteristics of the dough.
Moisture control: Preferred electric ovens are those equipped with a “steam” function, which allows for evaluating the release of internal moisture. Controlling moisture diffusion is just as important as controlling temperature for achieving optimal pizza cooking.
How much energy does an electric pizza oven consume?
The average consumption for a pizza oven with a capacity of 4 pizzas ranges between 4.6 kW and 6 kW.
Professional electric pizza ovens operate at temperatures around 300 – 350°C and can reach up to 500°C. A modular oven with multiple shelves offers the possibility of baking multiple pizzas simultaneously, increasing the production capacity of the establishment and, consequently, the earnings.
Cooking more quickly (and more pizzas at once) translates into savings in electricity consumption, not to mention the implicit advantage of reducing waiting times for customers.
The savings provided by a professional electric oven are not limited to energy. It encompasses a range of factors, including:
Optimization of cooking times thanks to the modular system with multiple shelves;
Ability to maintain a constant temperature (reducing energy consumption);
Increased production capacity and revenue.
Now, let’s analyze the characteristics and advantages of professional gas ovens for pizzerias.
Why choose a gas pizza oven?
Despite electric ovens being prevalent in the market, gas ovens remain highly reliable cooking tools for pizzerias. They are chosen primarily for their operational efficiency and ease of management.
Simplicity of use is perhaps the concept that best describes them: once the temperature is set, the pizzaiolo doesn’t have to worry about anything else.
With a gas oven, there are no additional parameters to set, unlike what is required with:
Electric ovens, for example, where you can release moisture or set independent heat distribution between the top and bottom;
Wood-fired ovens, where managing the live fire is necessary.
The automatic temperature management of gas pizza ovens ensures high cooking efficiency and reliability. This is achieved through the oven’s operation: the burner delivers maximum power until the set temperature is reached and then shuts off, only reigniting when the temperature begins to drop.
The main characteristic of a gas oven is its static cooking, which is more delicate and allows foods to rise at the correct times and in the correct manner.
How much energy does a gas pizza oven consume?
In general, a gas oven is more cost-effective than an electric oven, both in terms of the initial purchase price and energy consumption.
The lower purchase cost is due to the fact that electric models have more sophisticated technological components, which inevitably increase the price.
Other factors that affect energy consumption include the quality and energy efficiency class of the oven.
Generally, those starting a new business could benefit economically by purchasing a gas oven due to lower energy consumption and operating expenses.
How much does a professional pizza oven cost?
The quality of the product is the starting point for the success of a pizzeria, and this largely depends on the choice of oven. However, it is not always possible to invest large sums of money in equipment.
In this sense, gas and electric pizza ovens offer greater flexibility. While the price of a wood-fired oven is always high, with electric and gas ovens, it is possible to choose between expensive models equipped with cutting-edge technologies or more affordable models that offer a good value for money.
When evaluating the cost of a professional oven, it is important to also consider energy consumption. Electric and gas ovens allow for a significant reduction in energy consumption due to their ability to maintain a constant temperature and minimize heat loss.
The best pizza ovens: Italforni solutions
Italforni, a leading company in the industry, offers state-of-the-art professional electric and gas pizza ovens that deliver the best possible results.
Regarding electric ovens, let’s look at the main features of the latest models released, which incorporate the best in design and technological innovations:
All three models ensure maximum energy efficiency despite reaching high temperatures (up to 450°C), made possible by the refractory stone cooking chambers.
The Visor pizza oven is the ideal tool for those seeking convenience and versatility. Available in two sizes, with 1, 2, or 3 cooking chambers, it can accommodate 6 to 9 pizzas with a diameter of 35 cm in each baking cycle.
With Visor, it is possible to independently adjust the settings of the different cooking chambers and separately manage the heat distribution from the bottom and top. This functionality allows for simultaneous cooking with different settings using a single tool.
The professional electric Bull oven can also be configured in various sizes to meet specific needs, accommodating up to 12 pizzas simultaneously. The option to add a steam generator in each cooking chamber makes this model perfect not only for pizzerias but also for pastry shops and bakeries.
Italforni also offers modular gas ovens for pizzerias, bakeries, and pastry shops, such as the Eco-Gas model. This oven embodies the company’s values, guaranteeing efficiency, reliability, innovation, and sustainability.
How to attract customers to a pizzeria and increase revenue
How to attract customers to a pizzeria? Discover how to revive your business and increase revenue by reading our dedicated article.
The Covid-19 pandemic has led to significant changes in the work environment and customer needs. This situation has made it essential to adapt and make changes in all sectors, especially in the restaurant industry.
For example, the long periods of forced closure have forced restaurants and pizzerias to operate only through takeout and home delivery, a trend already on the rise in recent years.
To help restaurateurs cope with these market changes and grow their business, we have prepared a guide with the best tips for renewing and attracting customers to a pizzeria, thus increasing revenue.
To revive your business, it will be necessary to work on every aspect of the activity, in order to attract new customers, fully satisfy them, and make them come back.
How to attract customers to a pizzeria in Italy, where the competition is so high? It’s definitely not an easy task, but by implementing the right marketing strategies, it’s possible to revive your business and increase the number of customers.
To stand out from the competition, it’s essential to ensure that your brand is immediately recognizable by customers.
A good way to do this could be to create a coordinated image by customizing the clothing of employees. For example, shirts and polo shirts with the logo and colors of the pizzeria, and coordinated uniforms with the style and atmosphere of your establishment.
Once the brand is well recognizable, it’s possible to think of suitable strategies to promote the business and increase its visibility, with the aim of attracting new customers.
Three ideal marketing actions to attract customers to a pizzeria are:
Make use of outdoor spaces
Manage take-away and organize delivery
Offer online services
Let’s briefly explore the listed points.
1. Make use of outdoor spaces
Using outdoor areas is a competitive advantage for restaurateurs even in the long term. In fact, many people enjoy eating outdoors. Additionally, outdoor tables can attract new customers to the pizzeria.
Tips for maximizing the use of outdoor spaces should obviously be tailored based on the specific case. Each business has its own characteristics, which depend on the type of pizza it intends to offer, its location, and its style.
A first suggestion on how to attract customers to a pizzeria by using outdoor spaces concerns the arrangement of previously unused areas. Even the garden at the back can become a welcoming place to have customers eat with some work and a small investment.
Another idea concerns those who have enough outdoor space to decide to set up the pizzeria outside, perhaps because of space issues in the indoor kitchen.
In this case, the kitchen will gain space and customers will be satisfied by observing the process of making and cooking pizzas in an aesthetically appealing and designed oven.
2. Manage take-away and organize delivery
During the pandemic, take-out and home delivery services have experienced a considerable increase.
However, effectively managing take-out orders can be a challenge, as they tend to accumulate all at the same time. In these cases, it’s advisable to stagger the reservations to avoid delays in service.
It should also be considered that customers are usually less tolerant of delayed take-out or home delivery orders, compared to waiting at a table (where they can order drinks or have something to nibble on while waiting for their pizza).
Regarding home delivery, you can choose between external platforms such as Just Eat or Deliveroo or organize internal delivery logistics.
Both solutions have advantages and disadvantages: organizing deliveries internally is much more management-intensive but allows for a closer relationship with the customer and greater margin on the revenue.
On the other hand, relying on external platforms eliminates the managerial burden and allows reaching all people who usually use these solutions to order food.
3. Offer online services
Digital presence is crucial for attracting customers to a pizzeria.
It’s advisable to create a website, an app, or have social channels to increase visibility and interaction with customers.
Innovative services, such as courier geolocation for customers waiting for pizza at home or the ability to order directly from the website, can be an added value. In the latter case, there’s also the possibility to obtain customer data and thus be able to predict how many and which pizzas to make each day.
How to increase the productivity of a pizzeria?
To meet the growing demand, we will need to learn to work more efficiently.
In other words, the goal is to increase workload without a significant increase in effort.
A crucial factor is the choice of qualified personnel, both in the dining area and in the kitchen. For example, a fast pizza chef can be one of the most effective strategies to increase productivity.
However, in addition to salary, which should reflect greater competence and professionalism, even the best pizza chef will be slowed down if the kitchen lacks the right equipment.
The same applies to the dining staff. Having a reservations manager capable of gradually staggering takeout orders and seamlessly integrating them with table orders can greatly facilitate work.
This, therefore, contributes to increased productivity and enables us to satisfy more customers in less time without compromising quality standards.
A different approach to increasing the revenue of a restaurant business could be diversifying into parallel activities alongside the traditional service.
We are referring, for example, to established establishments that start organizing (and selling) cooking or baking classes, both in-person and online.
Such activities typically take place during the restaurant’s closed hours to avoid interfering with regular service preparation and do not alter the primary way of performing work. They represent an additional source of income.
Another parallel activity could be a food truck: a mobile kitchen or pizzeria that allows reaching people in high-traffic areas.
In this case, due to the space and equipment limitations inherent in these solutions, it is customary to organize the work by completing all preparations in the establishment. This way, there will be very few operational needs during the mobile service.
What is the best professional oven to attract customers?
One of the most effective solutions when wondering how to attract customers to a pizzeria and increase productivity is definitely to invest in a professional oven that suits one’s changing needs.
The evaluation parameters involved in choosing a new professional oven for one’s pizzeria can be extremely diverse. In most cases, they may include:
The fuel that powers the oven;
The availability of space for installation;
The choice to work with a visible oven for customers.
Depending on the specific case, such choices can increase the productivity and revenue of the pizzeria.
For example, with a new gas oven instead of an outdated electric oven, we can achieve higher cooking temperatures without incurring high operating costs. This way, the pizza cooking time can be reduced, and the service speed can be increased.
On the other hand, many pizzerias may decide to replace an old gas or wood-fired oven with a state-of-the-art electric professional oven.
Innovative cooking tools, such as our Bull, Diamond, and Visor ovens, embody the best of technology to:
Improve thermal efficiency (high and consistent temperatures with low energy consumption);
Facilitate work in the pizzeria.
Especially for those working with a visible oven, choosing a design professional oven is an excellent way to increase productivity and attract customers simultaneously.
In cases where a significant leap in productivity is needed, one could opt for a tunnel oven. This type of cooking equipment can streamline the work of pizza makers and thus speed up the service, thanks to its simplified management.
Italforni’s range dedicated to catering professionals allows every type of pizzeria to find the perfect model for their needs, enabling them to increase the number of customers and the revenue of their business.
What oven should I use for bread?
A bread oven must offer optimal results, low energy consumption, and more. Read the article to discover the best oven for your bakery.
Bread is the undisputed protagonist of the table in Italy, and credit is also due to the bakers. These professionals, while respecting tradition, offer new and particularly interesting products to an increasingly demanding clientele.
Mixes made with ancient grains, natural leavening techniques, and craftsmanship are expertly combined by bakers with new technologies and scientific knowledge.
Therefore, a bread oven must be a tool capable of adapting to the production variety, simplifying the work of bakers, and speeding up times. Not only that, it must always guarantee impeccable and uniform cooking, whatever recipe is used.
Let’s discover what characteristics a bread oven must have today to meet the needs of new generations of bakers.
A bakery oven must be designed to allow extremely precise control of temperature, humidity, and steam inside. These features are essential to obtain bread with perfect alveolation and the right level of crust crispness.
To better manage the temperature inside the cooking chamber, one must consider how heat is generated and transmitted.
For this reason, it is essential to look for a bakery oven made with quality materials, particularly refractory ones that can withstand high temperatures and keep them constant.
The external structure of the bread oven must be well insulated so that heat is not dispersed to the outside. This not only results in better cooking but also reduces energy consumption and allows for a cooler working environment.
The best professional bakery ovens, therefore, are those that use:
High-quality materials to ensure constant temperature maintenance inside the combustion chamber, avoiding thermal shocks
Cutting-edge technologies for heat management
The technological component of the oven is particularly useful to simplify work and allow for precise and punctual temperature management.
Having a tool that allows for programming ignition, setting temperatures and cooking times, and measuring the humidity level inside the cooking chamber is undoubtedly a huge advantage.
Types of bread ovens
There are various types of ovens for bread since they are designed to meet the needs of very different activities. These differences can arise from both the type of products made and the quantity and production methods.
On the market, it is possible to find:
Deck ovens for bread
Tunnel ovens for bread
In small artisanal laboratories, the most widespread solution is a deck oven that has several baking chambers. Conversely, tunnel ovens are often used in larger businesses.
This type of equipment can be integrated into automatic production lines, where it simplifies work management. In addition, it is perfect for baking various products such as traditional bread, Arabic bread, as well as pizza, crostini, and bruschetta.
In tunnel ovens for bread, the operation is particularly simple: it is based on a conveyor belt on which the products are placed. They are passed between two sources of heat, which return them cooked and fragrant while keeping energy consumption low.
Bakery ovens can also be divided based on the type of fuel:
Gas ovens for bread
Electric ovens for bread
In gas-powered ovens, heat is produced by a burner that generates a flame that heats the oven, making cooking very versatile.
However, more and more bakeries prefer to use electric ovens since they can spread heat more evenly and offer multiple advantages. Let’s see them in detail.
Advantages of electric ovens for bread baking
The ease of use, reduced energy consumption, and uniform cooking make electric ovens for bread one of the most efficient solutions.
In electric ovens, heating of the resistors generates the heat necessary for cooking. This feature offers the baker the possibility of being able to differentiate the mode of heat diffusion: from above, from below, or from both sides.
Electric bread ovens, unlike other types of fuel, allow for easy setting and management of the temperature of the ceiling and floor. The result is impeccable and uniform cooking of the loaves.
Another aspect not to be underestimated is that modern professional electric ovens usually offer lower heat dispersion. This feature, in addition to favoring bread baking, allows for lower energy consumption.
In summary, the advantages of electric ovens for bread baking are:
Simplicity and ease of use
Automatic temperature management
Possibility to select the heat diffuser between the ceiling and floor
Ability to turn on a single baking chamber or more
Easy installation (no use of a chimney is required)
Reduced energy consumption
Electric bread ovens usually offer different combinations or programs. This allows for differentiated cooking depending on the type of product to be baked and facilitates work (especially for less experienced staff).
In addition, this type of oven offers the maximum cooking surface even in the most compact models. This feature also makes them ideal for those with small laboratories.
The best ovens for bakeries
The best professional bread oven is the one:
Made with innovative technology and high-quality materials
That reflects the production needs and working methods of each activity
The best bakery ovens currently available on the market have been designed to ensure even heat distribution and high energy savings.
Not to mention the ease of use given by: digital control of temperature and humidity; the ability to choose from numerous programs; automatic cleaning. All these features greatly simplify the work of bakers.
Italforni bakery ovens are designed specifically for bread baking. In addition, they have cutting-edge technology that offers high cooking performance, reduced energy consumption, and the ability to experiment with ever new doughs.
All with the certainty of being able to count on a precise and reliable cooking tool.
Electric pizza oven, how to choose the best one?
When choosing an electric pizza oven, there are several variables to consider. Discover all the factors to evaluate before making a purchase.
Productive efficiency, degree of technological innovation, and ease of use are just some of the factors that affect the choice of the model that best meets one’s needs.
Moreover, the market today offers increasingly advanced solutions in terms of innovation, energy consumption, and cooking performance. The latter, in particular, has nothing to envy to traditional wood-fired ovens.
In fact, the most modern professional electric pizza ovens offer numerous advantages such as easy installation, ease of use, and the possibility of managing the temperature of the cooking chamber with extreme precision.
Let’s discover what to consider before buying an electric pizza oven and which are the best models on the market to facilitate the work of pizza makers, even during the busiest evenings!
What are the advantages of an electric oven for cooking pizza?
The growing success of professional electric pizza ovens is certainly linked to the numerous advantages that this type of oven can offer, which can be found in:
Quick installation (and reduced size) compared to traditional wood-fired ovens
Automatic temperature management with the possibility of regulating it differently between top and bottom heating elements
Versatility in cooking different types of pizza: Neapolitan, Roman, gourmet, etc.
Quick cleaning, as there are no combustion residues to remove
Ease of maintenance
Ease of use is certainly one of the reasons that more and more businesses prefer these solutions over classic wood-fired ovens, which require qualified personnel for use.
In fact, not all restaurateurs can rely on experienced staff to manage the oven.
Opting for a technologically advanced electric pizza oven solves this problem. In fact, this type of oven:
Is easily usable even by those who are new to it
Allows intuitive, quick and precise modulation and regulation of the top and bottom heating temperatures
Today, some professional electric pizza ovens are able to reach the same temperatures as the best wood-fired ovens. But with the great advantage of being able to maintain them constantly, allowing impeccably cooked pizzas with reduced energy consumption.
The most modern solutions are often equipped with pre-set cooking programs, Hi-Tech functions, and practical accessories designed specifically to facilitate work.
Examples of these are the proofing chamber and the steam generator, which can simplify the cooking process and improve the quality of the final product.
In addition, professional electric ovens can meet the needs of different types of business activities, from small ones with few customers, perhaps just starting out, to those in strong expansion that require solutions capable of cooking many pizzas in a short time with low energy consumption.
What to consider when choosing an electric pizza oven?
In the next 10 years, the market for electric pizza ovensis expected to continue to expand. It’s no surprise given the numerous advantages that these cooking tools offer, but what distinguishes the most advanced models and what to consider when choosing an electric pizza oven?
The best electric pizza ovens on the market differ mainly in:
The degree of innovation and technology implemented
The quality of materials used in construction
Models differ, therefore, in the type of functions and programs, the temperatures they can reach, the capacity of the cooking chamber, and the structure.
It goes without saying that the best solution is the one that possesses all the technical and aesthetic requirements best suited to meet the specific needs of one’s pizzeria.
In general, however, there are some characteristics that a good professional electric pizza oven should have, such as:
Adequate size and productive efficiency for one’s activity
Technological innovation and useful programs to ensure impeccable results
Ease of use
Ease of maintenance
Reduced energy consumption
When evaluating the purchase of a professional electric pizza oven, it’s also important to consider the dealer’s assistance network.
For example, the best professional oven manufacturers have qualified consultants located throughout the territory. These individuals are able to provide all the useful information to choose the model that best suits one’s needs.
Which electric pizza oven to choose for a pizzeria?
Another element to consider when choosing an electric pizza oven is that there are different types, with two being the main ones:
Modular electric ovens
Tunnel electric ovens
The former are usually made with cooking chambers totally lined with refractory material and can be integrated with the steam generator function.
The latter have the advantage of allowing a gradual exchange of heat between the upper part of the dough and the core. The result is better leavening, ensuring lightness, crispiness, and digestibility of the products.
Tunnel ovens, on the other hand, are equipped with a conveyor belt on which the pizzas slide during the entire cooking process.
Initially designed for the food industry, today these solutions are also widespread in smaller businesses, thanks to the introduction of increasingly compact-sized models.
The best professional electric pizza ovens
Not all pizzerias have the same production needs, nor do they offer the same type of pizza to their customers.
Italforni, a company specialized in electric and gas ovens, has studied various proposals to meet the needs of each business, offering high cooking performance and low energy consumption.
All electric ovens in the range with a refractory floor feature armored Hype resistors inserted into the refractory material, reducing heat loss to the outside and cutting electric bills.
There are multiple models designed for pizzerias:
Visor and Diamond, which offer consistent and uniform cooking
Bull, a particularly versatile electric oven equipped with a digital temperature control system that can be managed remotely with a smartphone
Caruso®, the new electric pizza oven designed specifically for Neapolitan pizzerias that reaches up to 530°C. Designed to guarantee the same cooking performance as a wood-fired oven, but with all the advantages of the best electric ovens
Caruso® represents the ideal solution for making true Neapolitan pizza while increasing production capacity and containing energy consumption thanks to:
“Refractory Stronger” technology used in the cooking chamber
Certified Sorrento biscuit cooking surface, which releases heat evenly and consistently
Hi-Tech functions suitable for all cooking needs
Ability to store different temperature combinations
In conclusion, we can say that the best electric pizza oven is the one that can facilitate work and meet production needs, while offering impeccable cooking performance and an eye-catching design if the kitchen is in view.
The advantages of a professional triple-function oven
The professional triple-function oven, or combination oven, uses steam production to cook food. Discover all the advantages it offers.
Professional ovens designed for the food industry are becoming increasingly advanced and technologically advanced. The latest models meet strict quality parameters and are designed to combine optimal results, maximize energy savings, and increase safety.
In particular, the professional triple-function oven represents a solution that is increasingly appreciated by various businesses for its versatility. It can, in fact, adapt to every type of cuisine and is easy to use even by less experienced staff.
The main characteristic of combination ovens is that they offer the possibility of adding steam during cooking. By producing both dry and humid heat, they are suitable for a wide range of cooking, even very different from each other. They can thus perfectly meet the needs of delis, bakeries, patisseries, and catering services.
Let’s take a closer look at how triple-function ovens work and what advantages they offer.
The professional triple-function oven is a tool that uses 3 elements for cooking:
Also known as a combination oven (or steam convection oven), the triple-function oven allows you to produce and manage the percentage of steam based on the dishes to be cooked. This makes it possible to create optimal conditions for the preparation of different recipes.
Professional triple-function ovens offer the possibility to:
Cook without humidity: for recipes that require grilling, browning, or dehydration
Cook with mixed heat (with a minimum percentage of humidity): to prepare roasts, braised dishes, or some pastry preparations
Cook with steam (with a high percentage of humidity in the cooking chamber): creating optimal conditions for vacuum-sealing, regeneration or long and steam cooking
Combination ovens, therefore, represent a valid solution for all those professionals who operate in the gastronomy, pastry, bakery, fast food, and hotel industries, who require versatile tools capable of generating steam.
What are the types of electric ovens?
Professional electric ovens are particularly appreciated for the versatility of the cooking they offer, the implementation of cutting-edge technology, reliability, and ease of use.
Another plus not to be underestimated is the ease of installation: it is sufficient to plug it into the power outlet to start experimenting with the many cooking possibilities.
Electric ovens are also very easy to clean. In fact, there are no combustion residues to remove (as in wood ovens), and very often, they are equipped with automatic cleaning programs.
On the market, it is possible to find different models that differ mostly based on capacity, design, level of technological innovation, temperature they can reach, and functions they are equipped with.
However, electric ovens are divided based on the cooking mode. The main types are:
Static ovens: food is cooked thanks to the heat generated by the electric resistances in the cooking chamber
Forced convection or fan-assisted ovens: one or more fans generate an air flow inside the cooking chamber. This allows for better heat distribution and greater penetration into the food
Triple-function ovens: combine the ventilated function with that of humidity control. This makes them particularly versatile. They can, in fact, carry out both aggressive cooking (such as grilling) and more delicate ones (such as steam cooking)
Based on their structure, professional electric ovens can be divided into:
Modular electric ovens with multiple chambers: composed of multiple stacked cooking chambers
Tunnel electric ovens: the product to be cooked passes through the entire structure of the oven on a conveyor belt and comes out perfectly cooked
Considering the size of one’s business and the type of product offered, it is possible to identify the professional electric oven with the characteristics that best suit one’s needs and goals.
What are the differences between a convection oven and a fan-assisted oven?
As we have just seen, a convection oven is a fan-assisted oven.
This means that hot air is circulated inside the cooking chamber thanks to fans that generate convective motions. In this way, the internal temperature is uniform at every level of the tray position.
The advantages of a fan-assisted oven compared to a static one are multiple:
Greater cooking uniformity
Possibility to manage different foods simultaneously, as the circulation of air prevents the mixing of odors and flavors inside the cooking chamber
Superior energy savings
Convection models are the ideal ovens for those who operate in the gastronomy and pastry sectors, thanks to the precision of the cooking.
The advantages of a professional triple-function oven
Professional triple-function ovens represent an evolution of the fan-assisted ovens we have just seen.
They combine all the advantages of the fan-assisted oven with the function of steam, thus offering a wide range of possibilities in the kitchen.
The main advantages of using a professional triple-function oven are:
Reduction of cooking times
Optimization of the work of the kitchen brigade, which operates in a more dynamic and organized way
Modern multifunction combined ovens are characterized by a series of state-of-the-art automatisms that make them easy and intuitive to use, as well as extremely precise in cooking.
What makes the professional triple-function oven an indispensable tool for daily work in the kitchen are:
Impeccable cooking results
Efficiency in consumption
Possibility of programming
Realization of both manual and automatic cooking
Usually, this type of oven is equipped with an automatic cleaning function. Thanks to a convenient self-cleaning system, it guarantees maximum hygiene and considerable time savings for the staff.
How to choose the best triple-function oven
Choosing the best professional triple-function oven for one’s business is not as difficult as it may seem at first glance.
Industry-leading companies such as Italforni provide their customers with a team of specialized consultants to assist professionals in choosing the perfect professional oven for each activity.
The models designed by Italforni can adapt to any kitchen or laboratory, always guaranteeing high cooking performance, reliability, modularity, efficiency, and ease of use.
It offers very high functionality, such as Delta T cooking, and consists of:
A direct injection fan-assisted oven with adjustable fan speed and humidity control
A static oven with an aluminum-coated steel cooking chamber and a refractory cooking surface
These features make it a particularly versatile oven for different types of cooking, as well as practical to use and clean (thanks to the integrated automatic washing system). Choosing a cutting-edge professional oven like Totem offers the opportunity to experiment in the kitchen and enhance the chef’s professionalism.
Bull in San Siro Stadium with Molino Casillo
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!
Digital Masterclass with Alex Lo Stocco
June 22, 2023 – 11:30 AM
FROM CRISPY PIZZA TO LOW CARB
A digital and exclusive Masterclass of over 2 hours, broadcasted live streaming where Alex will share new recipes and secrets for perfect cooking,
from crispy pizza to low carb. A new format aimed at all professionals in the bakery industry interested in deepening techniques and topics related
to cooking, but not only. Alex will also address the topic of doughs, flours and how to obtain quality products by making the most of the technological
characteristics of the latest generation electric ovens.
The first appointment of the DIGITAL MASTERCLASS entitled “VISOR – FROM CRISPY PIZZA TO LOW CARB” will explore the characteristics of the
Visor oven by Italforni, where power, precision, and efficiency are contained in a single multifunction oven. On Thursday, June 22, 2023 at 11:30 AM,
the audience can participate for free in the live streaming by filling out the registration form on italforni.it. Each subscriber will receive a link that
will give access to the Digital Masterclass usable from any PC or smartphone. It will also be possible to interact live through questions and inquiries,
useful for deepening the topics covered.
A new project for ITALFORNI that, together with ALEX LO STOCCO, wants to connect its many customers and bakery enthusiasts through technology
and make its products, their characteristics and peculiarities known to an even wider audience, told by one of the best new Italian bakery and pizza masters.
Availability until seats are sold out.
We look forward to seeing you there!
Italforni & Alex Lo Stocco
Italforni technical sponsor in Alessandro Lo Stocco new book
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
Italforni technical partner during TUTTOFOOD International Fair
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!
Italforni to Foodservice in Australia
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!
Italforni to Parizza Paris Expo
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
Italforni to the International Pizza Expo 2023 in Las Vegas
From March 28th to 30th, we will be in LAS VEGAS!
On the occasion of the InternationalPizza 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 atbooth 1271 with Italforni America.
VIVA LAS VEGAS!
Caruso®️ approved and certified by the Associazione Vera Pizza Napoletana
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.
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.
The World Championship of Pizza – Pizza Senza Frontiere
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
A round table on the future of the pizza – Sigep 2023
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!
Italforni main sponsor and technical partner of Molino Casillo
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
Alex Lo Stocco – New Brand Ambassador Italforni
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
Italforni by Waico
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
Which equipment do you need in a pizzeria?
The success or failure of a pizzeria depends on many factors: the location of the place, the manager’s ability to organize the work and manage the staff, the skill of the pizza chef, the quality of the raw materials and above all the professional equipment, so-called tools of the trade.
It is true that if the pizza chef does not know how to do it, it will be useless to provide them with the most innovative and performing machinery, but it is equally true that the equipment for pizzerias can make the difference because it puts the pizza chef in the conditions to carry out his work in the best possible way and it also allows you to optimize processing and improve the product itself.
In this article we will focus on the equipment for preparing pizza (also taking a look at the Italforni professional ovens) and we will find out what must not be missing in a pizzeria in order to establish itself as a successful business.
What is meant by pizzeria equipment? The first thing that comes to mind is undoubtedly the oven, the undisputed protagonist of the room, but not least is the mixer, which allows you to obtain a perfect dough and speed up processing.
This is followed closely by professional slicers, the pizza rolling machine, any fryer, refrigerators, refrigerated counters, leavening drawers and all the other tools needed in everyday life.
His majesty the oven
Without the oven, the pizzeria does not exist: this is why in starting the business we can only start with him, the cooking tool.
The first dilemma concerns the type: better wood, gas, electric or tunnel?
Regardless of the type chosen, which varies according to specific needs, it is important to emphasize that you should never skimp on the price of pizzeria equipment. It is preferable to save something on furniture (for example), but aim for the highest quality for the professional oven.
The ideal is to have a technologically advanced model, which is capable of containing consumption and optimizing / speeding up processing, but at the same time intuitive, simple to use and with little maintenance.
In this sense, the wood-fired oven should be excluded, as it is the most expensive, the most difficult to manage and requires time and costs for cleaning and maintenance.
Diamond, the jewel-oven with an innovative design which, in addition to guaranteeing excellent cooking performance, offers an incomparable scenic impact
For a more in-depth comparison between Italforni advanced technology models, and to discover the rest of the range, you can consult the catalog.
The mixer: another indispensable tool for a pizzeria
We know that for the success of the pizza, the dough is essential. Even when the raw materials are of quality and the pizza chef is good, the mixer represents an added value and a precious help. Not only because it guarantees a perfect result, improves the softness and digestibility of the pizza, but also because it speeds up operations and optimizes production.
As with the professional oven, even on the mixer it is forbidden to skimp on quality: these are equipment that is too important for the result (pizza!).
For a pizzeria, the planetary mixer is not very suitable. Better to focus on the spiral model, which offers better stringing and greater versatility for the various types of dough, or on the fork model, which instead has better oxygenation and guarantees a softer dough.
The pizza rolling machine
There are those who think that the real pizza is only the one rolled out by hand. In fact, nowadays, especially take-away pizzerias, which have to churn out pizzas at the speed of light, cannot give up theconvenience of the pizza machine. In fact, there are too many operational advantages to think about giving them up.
First of all, it is a technical aid, because, like all machines, it offers precision and fast “ironing”: the pizza is immediately ready to be garnished and baked.
In addition, it relieves the tension and pressure of pizza chefs, especially on busy evenings, and helps the less experienced.
Tools and accessories that improve the life of the pizza chef
In addition to the main pizzeria equipment, there are many other tools and accessories that can further improve the daily work in the pizzeria, including:
Aluminum shovels: available in various sizes, they are indispensable tools for putting pizza in and out of the oven in total safety
Spatula: it is used both to collect (and not disperse) dough and flour, and to handle the leavened dough balls and to start processing them on the counter
Brushes: used to clean the oven at the end of the working day
Palino: it is useful for checking and turning the pizza inside the oven
These tools, made available to the pizza chef, can make his work even more precise, effective, fast and safe.
Pizzeria equipment: what can change according to the type of place
The basic equipment, as well as the accessories, may vary according to the type of room. For example, the pizza by the slice uses baking trays, while pizzerias and pizza restaurants do not need them.
What changes is also the size of the oven and the mixer – which varies according to the place settings and the type of product offered – as well as the functional furnishings.
The more the place is “large” in terms of demand, the larger the furnishings will also be (the counter for working the dough, for example); the fridge will be larger, the oven and mixer larger and so on.
What are the costs to open a pizzeria?
Opening a pizzeria means undertaking a potentially very profitable business, if we think that pizza is a unique product loved by everyone: Italians and foreigners.
It is also true, however, that competition is fierce and in order to emerge it is necessary to offer a product of the highest quality and to be able to stand out for a particularity, for something that others do not have.
Why else should the customer choose to come to our place instead of the one in the next street?
In essence, to be successful, you need to invest. The items on which you absolutely cannot skimp, as already mentioned, are: the professional equipment and the staff.
Once you have chosen the type of place – the classic pizzeria with table service and / or take away or a pizzeria by the slice – you can move in two directions: open the place “from scratch” or enter a franchise.
This last option allows you to limit the initial costs, while if we want to act on our own, with our own brand or brand, we will have to take into account the following expense items:
The bureaucratic costs
The purchase or lease of the premises
The compliance of the room
The oven and other equipment
The pizza chef and the staff
Advertising and marketing
Costs vary from city to city and from area to area. However, in general terms, to open a pizzeria we should budget for a minimum cost of between 100,000 and 120,000 euros.
Having your own premises would help a lot to reduce costs, especially in the start-up phase.
Lower investments for a pizzeria by the slice – between 50,000 and 60,000 euros – and for pizzerias dedicated exclusively to take-away, with costs between 35,000 and 45,000 euros.
What equipment to buy to open a pizzeria: conclusions
In this article we have taken a look at the essential machinery to open a successful pizzeria: first of all the professional oven, but also a good mixer, a pizza rolling machine to optimize production and a series of other accessories and tools that facilitate the work of the pizza chef.
To contain the costs of starting up the pizzeria we can save on everything, except on the quality of the cooking tool.
Technology and design in pizzeria: the best Italforni professional electric ovens
Professional electric ovens are obviously fundamental tools for pizzerias, but not only for what concerns the cooking of pizzas. In fact, pizzerias with an open oven have the ability to instantly communicate the quality of the product they make, attracting customers thanks to a simple look at the professional design oven and the work of the pizza chef.
In this article we will talk about the innovations in technology and design of professional electric ovens. We will start by talking about the importance of design in the construction of pizza ovens, to understand how the ability to make excellent cooking in a comfortable way and the aesthetic aspect of the instrument come together, thus managing to make the most of the professional environment.
We will continue by deepening the technological innovations present in professional electric ovens for pizzerias, mainly aimed at saving energy and adding features that facilitate cooking management.
We will then make a brief summary of the crucial factors to consider when choosing an excellent professional electric pizza oven, which mainly concern cooking performance, productivity, energy consumption and ease of use.
Finally, we will take a look at the most innovative Italforni solutions: cutting-edge cooking tools in terms of technology and design, capable of furnishing rooms, facilitating pizza chefs and making the most of the product being baked.
We will therefore try to provide in this short article a guide to choosing the professional oven, trying to understand the importance of the various factors involved, starting with the one that is very often overlooked, the design.
Design is a fundamental aspect in the design of professional tools, since it consists in the art of combining functional needs, to facilitate the work of operators as much as possible, with great care in the aesthetic aspect, essential for creating a professional environment capable of attract customers.
The process of making food is by nature a very powerful magnet for people’s attention, and together with an electric design oven, able to communicate the concepts of power, solidity, sturdiness and excellent cooking, we can give life to real own cooking shows in our pizzeria.
One of the main purposes of the design of professional ovens concerns functional needs, for example in creating solutions aimed at reducing the risk of burns (such as different materials to cover handles and doors), or to work more comfortably (for example in ovens that include the side shovel holder or the leavening compartment under the baking chambers).
The functional aspects are very important because they help pizza chefs directly, but even more important are the design features of the professional oven that affect cooking performance. It is in fact the task of the design to harmoniously combine all the components necessary to create an excellent instrument, choosing the best construction materials and carefully designing every aspect of the professional oven.
To give an example, the construction of the firing chamber in refractory stone is essential to improve thermal performance, or the use of steel armored electric resistances, to avoid the risk of damaging them with impacts from the blade. Other examples of design functional to the thermal performance of the oven are the design of thermally insulated doors or double tempered glass, which limit the dispersion of heat, thus reducing the consumption of the oven.
The functional aspects and those related to thermal performance are the most important to determine the quality of the cooking of our pizzas, while those who choose to work with the pizzeria on sight to offer a complete experience to their customers will also have to take into account the aspect aesthetic design of the cooking tool.
As we mentioned at the beginning of the paragraph, the aesthetics of the professional oven in an open pizzeria also serves as a marketing tool. We can furnish our rooms with a cooking tool capable of capturing attention and communicating to customers the passion we put into our work and the great quality of the pizza they are about to eat.
The design is therefore a fundamental aspect in the evaluation of professional electric ovens, since we must look for a tool that has all the advantages we have just talked about, that is a design that favors the functional aspects, those related to cooking performance and aesthetic ones for the room furnishings.
Innovative professional electric ovens
In modern professional electric ovens there is not only an innovative design but also the evolution of the technologies adopted to ensure excellent cooking performance, aimed at creating more functional and efficient tools.
The main challenge for technological innovations in professional electric ovens is to create cooking tools with excellent thermal performance, but with low energy consumption.
In addition to reducing energy consumption, another important goal of technological innovation is to facilitate pizza chefs in the practical management of cooking. The introduction of digital functions, such as the possibility of controlling the oven with a smartphone, goes in this direction.
Professional electric ovens are also capital goods and can therefore enjoy tax benefits, extended in the case of 4.0 tools up to 50%, as we have detailed in another article of our blog in which we explain how to save up to 74% on the purchase of a new professional oven.
Choosing a professional oven that is innovative in terms of functionality and design is therefore a great way to give your pizzeria an edge, both to create a more welcoming environment for customers and for production efficiency.
How to choose an excellent professional electric oven
We saw in the first two paragraphs that design and technological innovation are two fundamental aspects in professional electric ovens.
Let’s now complete the discussion on the guide to choosing this type of cooking tool, briefly analyzing the other parameters to be evaluated in order to choose a professional oven of excellent quality. The main points concern:
Uniformity of cooking
Practicality of use
Let’s see what are the characteristics to look for for each of the points listed.
1. Reduced consumption
The new generation professional electric ovens can outperform gas ovens in terms of efficiency, thanks to the development of technologies aimed at reducing consumption, for example with the stand-by mode, which allows to reduce almost to zero the heat thrust necessary to maintain high temperature.
Until a few years ago, the average high consumption of energy necessary for the operation of the professional electric oven often favored the choice of gas ovens, usually cheaper. However, technological progress has significantly lowered the energy consumption of professional electric ovens, considerably reducing the operating cost of this type of instrument.
Another important variable to take into account for the next few years is the uncertain trend in the price of gas, while it is now clear that we need to push the accelerator more and more on renewable energy sources. Equipping your premises with a renewable energy source is in fact one of the best ways to reduce the operating costs of the electric oven and all other energy consumption of the business.
2. Uniformity of cooking
The second parameter necessary to evaluate the quality of a professional oven is the uniformity of cooking in the various areas of the floor. This factor is in fact very important to always guarantee the best possible quality of the product, since we will have a simpler cooking management for the pizza chef.
In fact, an oven that cooks uniformly in all areas does not have large differences in temperatures between the pizzas cooked in the oven and those at the bottom, which is a typical feature of all pizza ovens but which in some cases has such differences as to become problems.
3. Production efficiency
The third factor that we take into consideration is the productivity of the cooking tool, that is the quantity of pizzas that I can cook in a given period of time, using the same amount of space or using the same amount of energy.
Production efficiency is in fact the most important factor from an economic point of view, since the oven is one of the main fixed costs of the pizzeria. It is therefore necessary to look for a tool that can guarantee a large amount of cooking, without sacrificing a lot of space and without making the bill rise too much.
4. Practicality of use
Finally, the practical aspect is extremely important for those who have to manually cook pizzas. The technology and design of the innovative professional electric ovens allows pizza chefs to optimize their efforts and to cook more pizzas in a more comfortable way, thanks to a simplified management of the cooking process.
To evaluate the practicality of use, we can also take into consideration the presence of accessories useful for managing work in the pizzeria, for example the presence of the leavening compartment under the cooking chambers or the quality of the fume extraction hood in the upper part of the oven.
Choosing a quality professional electric oven therefore means evaluating multiple aspects overall, also considering that needs vary according to the contexts of use.
Italforni solutions for innovative and design electrical instruments
In this article we talked about the importance of design in professional electric ovens, a fundamental aspect for identifying quality tools and very important especially for pizzerias with the oven in sight of customers.
We then saw what are the technological innovations that characterize the latest generation electric ovens, tools that allow you to increase production efficiency, that is, able to guarantee better thermal performance with lower energy consumption and simplified cooking management.
We just have to conclude this article with a quick look at Italforni’s innovative professional electric ovens. The last three models born from our research include the best of the technological innovations we have talked about and have an extremely refined and modern design.
All three can also include the leavening cell and can guarantee great energy efficiency despite the high temperatures they are able to reach (up to 450 ° C), thanks to the construction of the baking chambers in refractory stone.
The three professional electric ovens we are talking about are:
Let’s briefly explore their characteristics.
The Visor oven is the most widely customizable in terms of production capacity and external equipment. Depending on the needs, it is in fact possible to choose between two different sizes (from 6 or 9 pizzas of 35 cm in diameter per baking) and from 1 to 3 cooking chambers.
Depending on the working context, it is then possible to choose the Visor oven in three different configurations:
The oven with basic extractor hood
The oven with a high-performance design hood
The oven with the design hood and the addition of side covers.
The digital controls on the practical touch screen, with touch keys (easy to clean), allow you to manage the heat boost from the bottom and top separately, as well as to independently adjust the settings of the different cooking chambers, in order to carry out very different firings at the same time in a single tool.
The Visor oven is therefore an ideal professional tool for pizzerias, bakeries and pastry shops that want to focus on flexibility and ease of use.
The Diamond oven is our most innovative design model, characterized by an external cover in recyclable aluminum which, in addition to giving a remarkable scenic effect with its facets reminiscent of precious stones (available in four different colors), also serves as additional insulation. of the instrument.
The possibility of adding this cover also to the rear of the oven makes Diamond an ideal electric oven for installation in the center of the room, with a panoramic design from all points of view, instead of leaning against the wall as is usually the case. This solution is increasingly widespread and appreciated in exclusive and prestigious contexts, which also focus heavily on the enhancement of the location as an integral part of the customer experience.
As for the production capacity, it is possible to choose from one to three cooking chambers with a capacity of nine pizzas. Each cooking chamber and the leavening compartment have a practical touch screen that allows you to easily adjust all types of settings.
The third innovative electric oven we mention is Bull, the oven in steel and tempered glass, extremely customizable in colors using the special Web Configurator for Bull.
As for the capacity, Bull is available in four different sizes (S – M – L – XL), between 6 and 12 pizzas per batch. The touch screen that allows you to easily manage the settings of the cooking chambers and the leavening compartment is presented as one with the glass coating of the oven, creating an aesthetic effect capable of enhancing the robust lines of the Bull oven design .
The possibility of adding the steamer in each cooking chamber makes Bull an oven also suitable for bakeries and pastry shops, as well as being ideal for pizzerias.
Pizzeria equipment: what must not be missing in your business
Despite the not exactly favorable economic period and the distrust of the current internal market, there are not a few companies that are born every year in the various sectors. Starting a business of any kind in our country requires a considerable amount of patience because the times and bureaucratic procedures risk being truly infinite, but if the idea is good and the project is thought out in the smallest details, then it is absolutely legitimate to commit thoroughly despite the critical issues that come mainly from the outside.
The same thing happens in catering: pizzeria, fast food, classic restaurant, pizza by the slice, etc., each of these individual realities must be subject to precise regulations to enter the market. The purely bureaucratic part does not sell, however, it only serves to obtain the various permits and to operate in full legality. What is needed to run an activity are a room, the necessary furniture, machinery and equipment of various kinds, to end up with the human part, or the staff.
It is on these factors that the success or otherwise of a place depends, together with a good organization of the individual parts. In a pizzeria in particular, what makes the difference travels together with the fast and professional service, the quality ingredients and what helps the pizza chef to make the latter a final and tasty product: the equipment, the so-called “tools of the trade”.
When it comes to equipment for pizzerias, the discussion is broader than shovels, spatulas or rolling pins, because it also and above all concerns the oven, the mixer, any pizza-rolling machine and all those tools and machinery that are indispensable or even just useful for the job. of those who offer pizza to patrons every day.
Pizzeria equipment: what you need and what can change according to the type of place
Letting a new driver drive a Ferrari involves risks for the car itself (and probably the owner’s wallet) which mainly refer to the inexperience and probable inexperience of the young driver. The latter, in fact, unless he has a natural talent or the surname Schumacher, will hardly be able to survive unscathed from the tour (tourist and / or competitive) or will be able to fully exploit the power of the engine.
The same dynamic corresponds to the pizzeria: it is possible to provide all the latest generation technological knowledge, the most efficient machinery and even supernumerary personnel, but if the pizza chef does not know how to do it (he lacks technique, experience or both), then the the final result will still be mediocre if not bad. The other side of the coin instead places the pizzeria equipment as an instrumental for those who prepare pizzas, as it allows to significantly improve the processing and the product itself.
The pizza chef therefore knows how to prepare the dough, choose the ingredients, juggle the mixer and the oven, but the right machinery and tools are able to optimize the operations. In any case, there may be more or less marked differences based on the type of place being run: it is a fact that restaurants-pizzerias and pizzerias by the slice have (more or less) different equipment as the product is also different. For example, the former do not make use of baking trays like the latter.
The first indispensable machine can only be the professional oven (wood, gas or electric, even in the tunnel version), then certainly the mixer (spiral, fork, planetary), followed with less importance by the pizza dough roller, professional slicers, refrigerated counters for ingredients, leavening drawers and all the necessary utensils, from shovels to pizza cutters just to name a few. The dimensions of ovens and mixers will change according to the size of the room (and therefore to the “size” of customer demand) and the type of product offered, as well as the functional furnishings: counters for dough processing and preparation of ingredients, capacious fridge, blast chillers, etc.
There is no pizzeria without an oven
The oven is the pizzeria equipment par excellence, without it you can not do anything. The choice, regardless of the type of proposal (as always, restaurant or by the slice), brings a dilemma and a question that often leads pizza chefs to confront themselves even in a lit way: wood, gas or electric.
Many prefer the classic wood-burning model more for a vague sense of tradition than for reasons of convenience: in fact, this oven presents many costs for its construction (adaptation to environmental standards for the flue and the like), maintenance and cleaning of the same, purchase of wood, management of temperature and fire during service. The scent and flavor that wood would offer compared to more functional gas or electric ovens fails to tip the scales decisively in its favor in the face of these numerous anti-economic problems. All the more so since the quality of cooking offered by the most modern electric and gas models manages to equalize, and even surpass, without problems those with wood, offering greater uniformity.
For its part, the professional electric oven offers numerous obvious advantages: speed in reaching high temperatures, stationary management of perfect temperatures, extremely low maintenance (as there are no combustion residues) and ease of use. The heat is generated by the resistances and this allows for different temperatures between the base and the top, allowing you to customize the cooking and control the humidity
The gas model has similar maintenance needs to the wood-burning ones, as the combustion and its residues must be cleaned often so as not to affect the functioning and quality of the pizza, but it offers ease of use and rapid chievement of high temperatures like the brothers electrical. The heat is generated by combustion thanks to a burner in the lower part and is then distributed by convention throughout the entire cooking chamber.
A mixer is forever (and you can’t do without it in a pizzeria)
The dough represents the fundamental basis of every pizza and its processing is second only to cooking. If we talk about equipment for pizzerias, we understand well the importance of the mixer and its ability to improve the softness and digestibility of the pizza. It is a machine almost as important as the oven, in fact kneading by hand would be definitely too uneconomical.
On the purely professional market there are two types to consider, the spiral and the fork, with strengths and weaknesses for both processes (the planetary one is not very suitable):
The spiral pattern generally offers better stringing and is better suited to different types of doughs
The fork model offers better oxygenation and guarantees better softness
Pizza roller or hands? The advantages of the first against the disadvantages of the second
Among the most decisive machines when trying to increase the production of pizzas to face moments of great influx at the restaurant, the pizza rolling machine is a technical aid that is becoming increasingly popular. There is also a traditionalist fringe on the use of this pizzeria equipment that goes against it, thinking that the real pizza must be rolled out only by hand. But the operational advantages it offers are truly remarkable and allows you to face evenings in which the demand is very large with less anxiety and pressure.
It offers precision and almost immediate “ironing”, thus allowing you to immediately insert the ingredients before baking, avoids the effort and workmanship by hand and can be used without problems even by those who are inexperienced.
A “world” of utensils and tools for handling pizza
Exhausted as much as possible the main machinery with which a pizza chef must or may have to do in the management of his work, there is a “small world” of tools that are an important part of the pizzeria equipment as they allow to handle the product in an appropriate and safe manner. Here are the main ones:
Shovels and stirrers (strictly in aluminum according to hygiene standards) for example are the extension of the pizza chef’s arm. Available in different sizes and shapes, they allow you to bake freshly prepared pizza and take it out once cooked to perfection
The palino is a sort of undersized paddle, useful for turning and checking the pizza inside the oven and for dropping the flour stuck to the base thanks to the special holes
The spatula is used to take the leavened dough balls and to start processing them on the counter, it also helps not to waste dough and flour
Finally, the brushes are the indispensable element for cleaning. Fundamental especially for wood or gas ovens
Electric oven and design: Italforni aesthetics dictate the law in the kitchen
A strong idea, a lot of technique, a good dose of passion and a place studied in detail to be welcoming and functional.
These are the ingredients needed to transform an anonymous dinner in a pizzeria or a short break in a pastry shop into a unique experience for your customers.
Given the large number of venues in cities today, the great competition in the catering sector and the constant desire for novelty on the part of customers, the environment and furnishings of your venue are not factors to be underestimated.
Indeed, they can influence the choice of a potential customer and ensure that those who are already loyal come back.
For these reasons, when you decide to open your restaurant or renovate it, you will have to think about what are the trends of the moment and how these can be combined with the type of customers you have, where you are and your vision. of business. The environment in which you work, in fact, must reflect your personality and at the same time be practical and functional.
In order for the place to be different from that of your competitors and easily identifiable and memorable by your customers, it is necessary to immediately identify the focal point of the room. That is, the first place your customers’ eyes should stop when they enter your world. Once identified, you can build the rest of the project around it.
Open kitchen: when the design electric oven makes the difference
As we have seen, the design electric oven is the ideal object to be the focal point of your project.
The entire room, accessories, furniture and furnishings must be organized around the oven in order to complete the decor. The focal point, by its nature, must be able to be grasped from any point of view, thus assuming the role of the protagonist of the space, while having to integrate with the other elements.
The professional oven can be immediately visible at the entrance of the room or not. In the latter case, it can still be highlighted thanks to lights and furnishing accessories or it can be raised above the floor.
The important thing is always to highlight the operator and his gestures, so as to show the customer how to prepare the leavened products and create a more cordial relationship.
Customers love to see what happens in the kitchen and how the food they will enjoy is prepared.
Therefore, setting up an open kitchen has a double advantage:
Respond to a trend in vogue at the moment
Build trust in your customers
In fact, having an open kitchen means maximum cleanliness of the environment, order and concentration of the staff.
In addition, especially for pizzerias, having a design electric oven, which is in line with the style of the place, definitely contributes to making the environment a more professional, yet familiar and convivial place.
Remember that customers want first of all to eat well, but also to have a unique and pleasant experience.
This is why making them feel comfortable with an open kitchen can be a good way to encourage them to relax, to stay longer in your place and consequently to consume more. The complementary elements, which will have to integrate with the focal element, on which you will have to focus your attention to give more character and identity to your place are: the sign, the counter and all those small details that will contribute to making the restaurant unique and recognizable your decor.
Industrial: the trend to win over your customers
In recent years, clean and essential lines combined with a few elements, provided they are linear and design, have established themselves in the field of design and furniture.
Industrial is the dominant style of the moment characterized by shades of gray, exposed bricks and pipes, mechanical elements, pendant light bulbs and worn woods. Industrial furniture with its metropolitan character is characterizing both the new premises and the renovations of old businesses. With a basic and functional design, in some cases minimal, this trend tends to recreate the severe and vintage atmosphere of the factories of the past.
After all, the gastronomic experience in recent years is increasingly linked to the social one. What does it mean? That the more your restaurant is instagrammable, that is, it has a type of furniture suitable for being photographed and shared on social media, the more it will attract the attention of potential new customers.
Each furniture choice can therefore turn into a successful photo of your venue on Instagram and Facebook, giving you the opportunity to get visibility and consequently free advertising. The industrial style, particularly photogenic by its nature, lends itself perfectly to this purpose.
To recreate the perfect factory or abandoned warehouse atmosphere, the ideal would be to have large rooms, where you can insert original elements, perhaps even bulky ones, such as disused assembly lines or parts of gears.
Brushed metal seats, steel beams and leather details are the essential elements to complete this trend.
To impress your customers and insert industrial details you can leverage these three elements:
Cement tiles: the insertion of cement tiles on the walls or floor, perhaps alternating with portions of parquet or wood-effect laminate, is increasingly widespread in the furnishing of commercial premises, always creating nteresting contrasts
Pendant lamps: the lamps that fall from above and leave the long cables that support them exposed are an excellent solution for lighting the counter, einterpreted in a modern and industrial key
Electric design oven: choosing a good professional oven that can offer you quick and perfect cooking is not enough in this case. You will need to consider a freestanding oven that can adapt perfectly to the type of furniture you choose. In the case of the industrial, it must have clean lines and vintage references with elements made of wood and metal.
If to furnish your restaurant you have decided to opt for the atmosphere of the old Chicago and you cannot find the open oven that integrates perfectly into an industrial environment, Italforni has thought of a solution for you.
Visor: a hi-tech soul enclosed in an industrial body
Matt black finish heated by painted wood details. Visor is the Italforni proposal specially designed to integrate into modern, industrial and design contexts. With clean and soft lines, Italforni’s Visor combines aesthetics, power, precision and efficiency.
Available in three different styles, Visor is a modular electric oven for pizzerias, pastry shops and bakeries, extremely versatile precisely because it was designed to transform and adapt to the need.
Starting from the basic model, you can customize it to your liking by equipping it with accessories such as the hood and side covers, so as to adapt it perfectly to your needs.
Thanks to its industrial soul, the user interface is presented as a single surface consisting of a customized display, where design and ease of use play a fundamental role.
A comfortable heat-resistant handle in solid wood combined with a tempered glass that runs through the opening door along its entire length, allow you to always have a complete and practical view of the entire cooking chamber.
Visor therefore presents itself as a single multifunction oven capable of offering you great performance thanks to:
Cooking chamber completely lined with refractory material
Hype armored resistances inserted in the refractory surface and visible ceiling resistors
Separate electronic power adjustment between top and floor controlled and easily set by the operator for flawless cooking with any type of food
Possibility of reaching temperatures up to 450 ° C
Ultra heating speed
Production up to 9 pizzas with a diameter of 35 cm for each cooking chamber or 4 trays of 40×60 cm
Digital controls designed for the management of the oven and the leavening compartment, with function icons and touch keys
Possibility to insert the Kit for abatement of vapors and odors
With Visor, therefore, you will have at your disposal maximum aesthetics combined with efficiency.
To conclude: uncompromising functionality and aesthetics
Remember that before starting to design your place and giving free rein to your imagination, it is important to do a study based on the type of clientele you intend to reach, on the place where you are and on the type of place. Based on the results obtained, you can start choosing the right furniture items that will help you stand out from your competitors.
If customization is the watchword to be able to differentiate, it is also true that knowing the trends of the moment is necessary in order to make them your own and reinvent them.
The industrial-style furniture with its exposed bricks, rough furniture and neutral tones can prove to be particularly attractive for customers, especially those who are particularly attentive to trends and involved on social media.
Here the electric design oven is transformed from a simple instrument to a furnishing element that is the protagonist of the room as well as the focal point of the entire room.
Visor by Italforni, thanks to the essential lines, the linear and design elements and the careful planning of every single detail, manages to fit perfectly into different contexts.
Especially in the industrial one where the cold tones of this style are warmed by the mix of metal and wood that make the environment warmer and more welcoming.
Italforni allows you to combine practicality and aesthetics in a single design electric oven so that you do not have to compromise in the furnishing of your restaurant.
Industrial tunnel oven: gas and electric solutions
The industrial tunnel oven allows for the easy baking of multiple products with reduced energy consumption. Discover the advantages it offers and all the proposals by Italforni.
Industrial tunnel ovens are tools capable of ensuring high production capacity with maximum energy efficiency. There are multiple variables to consider before making a purchase, which vary depending on the production processes to be managed and the specific needs of each business.
Choosing the right professional tunnel oven for your operation is essential to optimize work and maximize profits.
One of the advantages of this type of oven is its ability to be customized to meet specific production needs. Size, tunnel length, and conveyor belt speed can be easily customized during the design phase to adapt to any cooking requirements and types.
In this article, we will explore how industrial tunnel ovens work and what are the main advantages they offer.
An industrial tunnel oven continuously bakes products as they pass through a thermally insulated tunnel.
The only adjustment to be made is the conveyor belt speed, which affects the cooking time of the food.
The quality of the conveyor belt is important for conduction cooking of the food, i.e., heat transmitted by direct contact. This belt can be made using a steel mesh or small refractory stone strips.
The first solution is more economical and suitable for products that do not require a high heat boost, while the second allows for greater thermal efficiency.
What are the advantages of industrial tunnel ovens?
Let’s start with the fact that tunnel ovens can be powered by electricity or gas. In the former case, two sets of electric resistors are placed inside the baking chamber.
Usually, there is the possibility to independently adjust the bottom and top heat, balancing radiation cooking. The structure and characteristics of industrial tunnel ovens can improve the production efficiency of various businesses, from small bakeries to more structured food industries.
Energy efficiency, high production capacity, and precise temperature control make them an ideal solution for many businesses. Certainly, the ability to customize and adapt to one’s production needs is another significant advantage for maximizing production.
But these are not the only pros of this category of professional ovens; the main advantages of industrial tunnel ovens are:
Ease of use;
Let’s delve into the listed advantages below.
1. Extreme ease of use
The first major advantage of tunnel ovens lies in their ease of use, which reduces the effort and attention required to complete the baking process.
In traditional professional ovens, there is a need to manually load and unload each product, using different types of peels. In addition, baking in traditional ovens may require a 180° rotation halfway through baking (as in the case of pizza) to achieve uniform results.
Baking in industrial tunnel ovens is extremely simplified, allowing operators to focus on other productive activities. Furthermore, the ease of use of these tools allows them to be used by non-specialized personnel as well.
2. Production efficiency
Industrial tunnel ovens can handle large volumes of products continuously.
This makes them perfect for large-scale productions, reducing cooking times and increasing overall productivity. Moreover, they eliminate variations in cooking among different products, thereby avoiding potential waste.
Tunnel ovens also offer very precise temperature control, which is essential for many industrial processes that require constant and uniform heat. Once the temperature is balanced with conveyor belt speed and top and bottom heat, perfect cooking results are always achieved.
Therefore, the tunnel oven’s structure eliminates the problem of temperature differences in different zones of a traditional baking chamber.
3. Customization possibilities
Tunnel ovens can be customized to meet the specific needs of any production process.
They can be tailored in terms of tunnel dimensions and length to best fit workflow or specific cooking requirements. This feature makes the industrial tunnel oven a tool capable of quickly adapting to the cooking of very different recipes.
In fact, tunnel ovens represent one of the most efficient equipment options for those who need to manage high production capacities.
Moreover, depending on the available space and the machinery to be integrated into the production process, it is possible to choose solutions with single or double side-by-side belts. This way, two products with different processing times can be cooked simultaneously.
The best industrial tunnel ovens: Italforni solutions
Having seen the significant advantages of tunnel ovens, let’s now delve into the different possible configurations for this type of equipment.
The diverse needs of various types of businesses have led to the development of specific ovens for every production requirement.
The quality of the product to be made and the quantities to be baked each day are the main parameters to consider when choosing the ideal solution. Width, length, and height of the tunnel, as well as the overall dimensions of the unit, can vary greatly depending on different production needs.
To simplify, we can distinguish industrial tunnel ovens based on size, resulting in two main categories:
Standard tunnel ovens;
Industrial tunnel ovens.
Let’s see what differs between smaller and larger ovens.
When to choose a standard tunnel oven?
Industrial tunnel ovens designed for artisanal activities such as pizzerias, bakeries, or pastry shops are normally smaller in size compared to traditional ovens.
This does not mean compromising on baking performance, which will still be high, consistent, and repeatable. The same applies to energy efficiency: even the more compact models ensure low consumption, thanks to insulation and heat recovery technologies.
Companies often customize the size of tunnel ovens to adapt them to specific customer needs, ensuring consistently perfect baking.
Italforni has developed three models of compact tunnel ovens, thus meeting the needs of various types of businesses, which are:
Tunnel Classic, characterized by a copper-coated steel conveyor belt, suitable for tray-baked products and low-rise baked goods;
Tunnel Stone Electric, equipped with a refractory stone conveyor belt, suitable for products that require a gradual and constant heat boost;
Tunnel Gas Stone, also equipped with a refractory stone belt but powered by gas, with less radiation cooking and more conduction.
Compact Italforni industrial tunnel ovens can satisfy many types of artisanal businesses, thanks to their high production efficiency and ease of use.
When to choose an industrial tunnel oven?
Let’s now move on to larger ovens, ideal for many types of businesses in the food industry.
These solutions have a very wide tunnel and are designed for large-scale production, making them suitable for processing large quantities of products simultaneously.
The main feature of these ovens is clearly their enormous production capacity and cost optimization. Over the years, constant research for improvement has led Italforni to create industrial tunnel ovens with high performance and low consumption.
Italforni’s industrial tunnel ovens include four models:
Desert, the electric industrial tunnel oven with a refractory stone conveyor belt, capable of reaching 600°C and perfect for making large-sized baked goods;
Biscuit, the ideal tunnel for pastry shops and bakeries, with a copper-coated steel conveyor belt;
Industrial Stone, the ideal industrial tunnel for pizzerias or bakeries, characterized by a refractory stone belt and a 105 mm high baking chamber;
Automatic Production Line, developed for the mass production of pizzas and focaccias, with a copper-coated steel conveyor belt.
All Italforni industrial tunnel ovens have adjustable conveyor belt speed and are powered by high-quality armored steel resistors.
Furthermore, all models allow for independent adjustment of the heat distribution between the top and bottom and can be integrated into any automated production setup.
Why use an industrial tunnel oven?
Opting for an industrial tunnel oven means significantly improving production efficiency, product quality, and resource management.
This type of oven is a valuable asset for both small-scale businesses and those engaged in large-scale production processes.
Additionally, industrial tunnel ovens excel in providing precision-controlled cooking, resulting in uniformly cooked products. The benefits they offer are diverse, ranging from energy efficiency to customization possibilities.
Italforni can equip its tunnel ovens with special configurations, creating tailor-made solutions to meet the specific needs of each company.
Everything you should know to open a successful pastry shop
The world of catering, pastry, street food and everything related to cuisine (Italian and international) has been experiencing for several years a period that we could define as “mediatically overexposed”, in which television programs, blogs, podcasts and video in which food preparation is king. Alongside the most well-known television formats such as Masterchef, Hell’s Kitchen (born under the figure of Gordon Ramsey), dozens of other programs are broadcasted that span the entire food knowledge.
The world of pastry does not lag behind in this television and web visibility, showing on the one hand the commitment to excellence of young pastry chefs as well as the mastery of high-sounding names in the sector (just mention Iginio Massari in this sense), on the other hand educational growth of ordinary people who want to grow from a technical point of view. This last category also includes those who wish to open a laboratory and renounce their study and work path carried out so far, trying to change their life and follow the passion for sweets.
Opening a pastry shop is not easy and requires taking care of many aspects, from the more structural ones, inherent to the place and the equipment, to the bureaucratic ones (the most insidious), without forgetting the technique and skill: inaugurating a pastry shop being able making only shortbread biscuits in the oven is not the brightest idea in the world. Passion must always be combined with a healthy dose of realism and technical training, especially in a country like ours rich in culinary tradition and refined tastes in terms of food in general.
Venturing into the confectionery sector with this goal does not simply mean practicing a hobby or practicing a dream that has been cultivated for years, for that the home walls are enough in which to dabble for friends and family. Opening a pastry shop means starting a business, a commercial activity devoted to sales in which many leaps into the void are not allowed, under penalty of failure and the consequent loss of the dream.
The problems to face when you want to open a pastry shop
Whether in the historic center of Milan or in a small provincial town, inaugurating and managing a confectionery laboratory with an adjoining product sale implies adapting to a series of necessary technical and bureaucratic needs. But together with the legal obligations, there would also be a personal training part to be followed, an adequate budget and the desire to fully commit to quality and communication would be needed. As we have specified above, starting a business is a very serious matter because it involves numerous steps and a considerable investment of money:
If you have not followed a school path in life such as hospitality or specific schools (unless you decide to hire a pastry chef), you need to train at the various academies and schools: not only for a matter of technique, but it would help to give greater value to the quality of its products
Investigate the chosen territory and identify which type of pastry could be more successful (classic, American, gluten-free, etc.) because it lacks any competition or is far from it
Choose the place to open the business and then all the furnishings and above all the machinery and tools useful for the preparation of desserts
Carry out all bureaucratic, fiscal and hygiene regulations
Promote yourself, dialogue and aim and become a point of reference
Bureaucracy: the place where the dream risks dying
Every entrepreneurial initiative has its bureaucratic ordeal to carry out, a series of operations that often lead to discourage, at least in our country, potential confectioners determined to open their own laboratory. The procedure necessary for start-up can generally be summarized in the following steps:
Communicate the start of the activity to the municipality of residence (using the COM1 or COM2 models based on the square footage of the business)
Communicate the same thing to the ASL (D.I.A. – Start of Activity Report) to obtain health suitability and present the documents relating to the equipment that could pollute through their emissions (especially the ovens)
Adhere to the Hazard Analysis and Critical Control Point (HACCP), a series of procedures part of a food self-control program to prevent possible contamination (you will probably need to participate in an inherent training course)
Registration in the register of provincial companies (at the CCIAA-Chamber of Commerce, Industry, Crafts and Agriculture) and opening of the INPS position
Request for various authorizations at the municipal offices (sign, possible outdoor area occupation, etc.) and adaptation to safety and fire prevention regulations in the case of dependent employees
From the various steps required, it is clear that opening a pastry shop does not differ much at a bureaucratic level from any grocery store. The permits to be requested and the hygienic-sanitary requirements confer the authorization for production and sale, before them it is not possible to start the laboratory: ASL and municipality will carry out their checks.
Machinery and equipment: the fundamental operational arm of the pastry chef
The production of sweets for a commercial establishment makes it essential to purchase and use a series of professional machinery and equipment that are able to respond to adequate quantitative needs. Obviously, a home oven or the utensils that are used every day in domestic kitchens are not enough. We need mixers, ovens, refrigerators, freezers, blast chillers, deep fryers, tools of various kinds, dough sheeters and crushers, large work surfaces: all of a strictly professional level. Not to mention the corollary equipment to the actual production, such as the cash register, the pos, the display cases, the coffee machine if the bar service is also provided, but we are relatively interested in this.
Regardless of location in the area, the skill of the pastry chef, type of sweets and raw materials, the machinery is the element on which the laboratory is based, the first thing to equip yourself with to open a pastry shop, precedes the idea or the recipes. The professional equipment in fact allows you to speed up the preparatory and cooking processes, helps to keep the ingredients in order and “adapts” them to your needs.
The first need that must be obviated concerns the preparation of various types of dough (pastry, pastry, sponge cake, cream puffs, etc.) for which professional laboratory spiral, fork or planetary mixers are used (also ideal for creams ), each of them able to offer a better yield than the other according to the type of preparation: essential for handling large quantities in a short time. Then there should be machines designed for cutting (the same doughs but not only) and crushing (such as chocolate or dried fruit), a food processor for more specific and particular compounds and recipes.
The preparation of the desserts is completed by the ovens: a static or ventilated electric professional model represents the best solution to be taken into consideration before opening a pastry shop for its usability and its functionality from every point of view. Finally, refrigerated cabinets, chillers, blast chillers and freezers are indispensable for the conservation of raw materials, together with refrigerated display cabinets (therefore not strictly linked to the laboratory).
Lastly, the tools of the trade cannot be missing: molds, pans, pastry bags, syringes, wheels, shovels, rolling pins and all the knowledge for the work of up to hand.
Between training and budget: 2 aspects to consider when opening a pastry shop
To practice the profession of pastry chef, it is necessary to obtain a qualification that can be achieved in many ways. An advantage can be provided by having attended the hotel school, but what really makes the difference are the specialized training courses offered by professional schools and academies (unfortunately very expensive), by institutions such as Ascom-Confcommercio or Cna (just to name a pair) or finally from learning in the field in a laboratory, after activation of an internship by the Region. These are fundamental paths because they teach how to prepare the product, but also how to present and sell it: a utility that goes beyond the simple but inevitable qualification. Training affects, experience refines: they are among the secrets of the success of an activity of this type.
Along with the technical and notional growth of the individual pastry chef, the economic aspects should not be neglected, specifically the budget: opening a pastry shop means starting a business, therefore it implies investing money (in licenses, structure, courses, rent, equipment, etc.). Every aspect, from the bureaucratic one to the tools, must be seriously planned so as not to find itself closing after a few months due to lack of funds. Or even not being able to even open because every single expense has not been calculated.
Some final advice for future pastry chefs
Throwing yourself into the sweet world of pastry is a dream that many have had as children or that perhaps still hatch from the desks of their office, imagining a creative commitment completely free from rigid schemes. The truth is that, we reiterate it with conscience at the cost of being repetitive, it is a serious matter because it means starting a business (with all the needs and consequences related to it).
Having passion is not enough, you have to feel the vocation and be prepared to sacrifice time and effort to emerge in the sector to work even at night and on holidays without being affected on a motivational level.
Feeling the chosen professional path as your own is the only factor that allows you not to give up in the face of the numerous critical issues to be faced when you want to open a pastry shop. Success comes as a consequence of one’s passion refined by hard work, the decisive ingredients for a quality product.
Pastry equipment: what cannot be missing in a successful bakery
Pastry is not just a “practice” aimed at creating foods with a high sugar content, as it cannot be defined solely by a purely sweet result, as it also includes the production of pizzas, focaccias, savory pastas, breadsticks and more. . In some ways, as can happen for the kitchen itself in general, it can be elevated to the level of art both in terms of the aesthetic result of a dessert and in terms of the taste of a given mix of ingredients.
In any case, to make a good pastry product it is not necessary to be good and creative like Iginio Massari, Cedric Grolet (one of the numerous names of excellence from France) or Ernst Knam: the knowledge and technical skills suitable to be successful in this sector are in a certain sense “modular” because they depend on the target clientele chosen, on the type of pastry (classic, refined, American, gluten free) and obviously on the entrepreneurial choices.
First of all, we must be aware that achieving success in any field of work (but even more so in the culinary one) requires considerable physical and mental effort, responsibility, a constant commitment to excellence and the patience to fulfill all bureaucratic issues, health and administrative in the opening phase. Requirements for which, very often, a strong “passionate” component of affection for the art of pastry is required: if the love for what you do does not exceed the effort required, then not only does it become impossible to be successful, but you reach directly to personal and entrepreneurial bankruptcy.
Among cakes, pastries, chocolate, ice cream, biscuits and savory products (an almost infinite repertoire among the many traditions) there are several factors that can mark the line that differentiates a successful business from one unable to break through people’s stomachs: positioning, location, technical ability, offer in the “menu”, aesthetics of the final product, service, quality of ingredients. Yet all these elements, especially as regards the preparation of confectionery products, largely depend on another factor, capable of improving the quality and quantity of the final product: pastry equipment.
Starting a pastry shop means starting a business, with all that that implies at the management level. From another point of view there is the soul of the laboratory, that is the productive work of the pastry chef, the one capable of making the difference, since it is the quality of the sweets prepared and sold that decrees the success or otherwise of the activity. In countries like ours or the French one, where there is a great culinary and taste culture, it might seem easy to earn a living by making desserts, but it is an obviousness that comes from a wrong reasoning, because quality is not easily reachable by everyone. Not to mention the added value of factors such as passion and originality (and therefore the ability to innovate the confectionery product).
The work of a pastry chef is based almost entirely on technique, of which it is essential to be masters in order to manage the many preparations and recipes. Creams and doughs require top quality ingredients and impeccably executed processes, followed by the moment in which the dessert is decorated and finished to entice the customer to purchase. Here also the most creative aspect of this profession comes into play. The point is that being a pastry chef is not as simple as it might seem, even to make a simple cream puff (made up of pasta and cream, multiplied by several units): the recipes are generally complex and require numerous processes to be carried out, cooking and treatments.
The management part of a pastry shop instead includes different tasks (which are not necessarily followed by the same person, but depends on the size of the laboratory and the presence or absence of other staff), some of which must comply with the different hygiene and health regulations: choosing suppliers, ordering raw materials, taking care of procurement and stock storage, guiding activities in the laboratory to optimize production, selecting tools and equipment for pastry, as well as taking care of ordinary and extraordinary maintenance.
To the figure of the classic laboratory pastry chef we add two other figures: the one engaged at an industrial level, dealing with automatic or semi-automatic machinery for the mass production of packaged specialties, and the more specialized one, called Pastry Chef, operating in the catering sector. The second in particular is generally part of a kitchen brigade and is responsible for creating the desserts for the restaurant menu (but can also take care of bread, focaccia, croissants and other typical baked goods). It is a highly sought-after figure at a high level, who in addition to technical ability must be able to work at a very tight pace and with extremely demanding customers.
What kind of pastry equipment is needed in a laboratory?
If the technique defines the quality (together with the raw materials) of the final confectionery product, professional equipment is the tool that allows you to exercise the skill of the pastry chef at the highest levels, improving processing, optimizing times and increasing the production volume. In some ways, the investment in machinery and tools is the most important, not only from a purely operational point of view, but also because it should be suitable for the type of pastry shop you intend to carry out. This is why it is not necessary to have all the machines available on the market to carry out every possible process, but only those strictly necessary for the confectionery offer that you want to offer to customers.
The basic equipment undoubtedly includes ovens and mixers, planetary machines, dough sheeters, but also blast chillers, coolers and other storage machinery. In terms of tools, however, the range of possibilities is extremely wide.
Let’s see what a pastry shop should include overall.
Pastry equipment used for preparation
It is part of the basic machinery, it has the function of working the different types of doughs useful for the preparation of desserts and baked goods (including pizzas, focaccia, etc.). At a professional level there are different types, each with its advantages and disadvantages: fork, spiral, with dipping arms. They are characterized by tanks of different sizes. For certain processes, including whipping, mixing and whipping (for example eggs), the planetary mixer may suffice.
Sheeter or rolling mill
His job is to roll and roll some types of dough thanks to the two adjustable rollers.
The refiner performs several operations: it can crush, grind and refine ingredients such as nuts and sugar, make chocolate flakes and other ingredients.
It performs more or less the same operations as the refiner and offers the possibility of kneading, but cannot manage the amount of work of the aforementioned professional pastry tools.
Ice cream machine
A specific electric machine for processing jelly, always keeping it in its ideal status thanks to the regulation of the temperature and for spraying or dispensing it on the product.
Making and processing ice cream
Despite what one might think, ice cream has a very ancient genesis and is very often present in pastry shops, especially in the summer. To make it, several machines are required:
The batch freezer and the pasteurizer: the first has the function of creaming (i.e. mixing and cooling of the ingredients), the second of pasteurization (sterilization and cooling of the milk)
Whipping cream: through a system of injecting gas or liquids into the liquid cream, it causes it to be whipped
Pacojet: used to whip frozen compounds for sorbets and ice creams
They carry out their function by helping the leavening of brioches, panettone and other leavened doughs. Allows you to adjust temperature and humidity.
Pastry equipment used for cooking
Temper the chocolate and keep it melted and then ready to be used. It is obviously temperature-adjustable.
Many pastry ingredients must be cooked on the stove, such as creams, jams, jellies, compotes, candied fruit, etc.
An alternative to the stove, it is a machine that can cook the ingredients, cream them and pasteurize them (it is also used for ice cream).
Gas or electric, perfect for donuts and other fried confectionery products (such as those of the carnival period).
The pastry oven
A fundamental element is then the oven. Gas or electric (more functional and clean), static or ventilated, it is essential for the homogeneous cooking of pastries and doughs, for sauces, fruit, soufflé and other ingredients or elaborate compounds.
Pastry equipment used for storage
Used to store food, they can be ventilated or static. Static models are generally preferable as they allow for better humidity control. The more advanced models allow you to adjust the temperature differently in the different compartments available, allowing optimal storage of multiple ingredients.
With the same “conservation” function as the refrigerator but at negative temperatures.
Useful for storing food close to processing.
Prefabricated or masonry, it manages temperature and humidity based on the type of perishable food stored inside.
Another fundamental element among pastry equipment as it allows hot preparations to be cooled quickly before transferring them to refrigerators, preserves the freshness of the ingredients and prevents the multiplication of bacteria. In various recipes it is a decisive machine to speed up preparation.
Would you like more information about different pastry equipment?
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.
11.00 am > GENNARO NASTI 2.00 pm > VITO DE VITA
11.00 am > VITO DE VITA AND MAURIZIO LEONE 2.00 pm > CHRISTIAN TAURISANO
11.00 am > ANGELO MANIGRASSO 12.00 pm > ROUND TABLE: THE FUTURE OF THE PIZZA 2.00 pm > MAURIZIO LEONE
11.00 am > DOMENICO DE ROSA 2.00 pm > ALEX LO STOCCO
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!
Italforni to Sigep 2022
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.
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
Commercial pizza ovens: 10 requirements to optimize your work
What is the thing that makes everyone happier?
It does not depend on the type of dough you choose to use nor on how you decide to season it, this food drives everyone crazy, first of all Queen Margherita, the one to whom the famous mix of ingredients was dedicated.It is therefore natural to wonder how such a simple food has managed to resist over time and still be so appreciated, like the first time someone has bitten into its dough.
The quality of this product is certainly measured both by the ingredients of its dough, but also by the way it is cooked. Each pizzeria relies on different machinery to complete its work, the ovens, for example, must be chosen with care in order to make the most of the dough, make it soft and fragrant, as well as spread that unmistakable scent of freshly baked pizza.
The dream of every pizza chef is to make their customers happy and see them delighted while they taste their pizza. Precisely for this reason, commercial pizza ovens must reflect some fundamental characteristics in order to enhance your dough and make your business more competitive.
The prerequisites for a good pizza: the ingredients
The first concept to consider is that an excellent oven is not enough to make a good pizza, but a soft and pleasant dough is also necessary: at that point the machine can only optimize the composition through the magic of heat. Although this food seems easy to create, making a pizza that makes the taste buds dance is more complicated than it seems. The ingredients that are used must be up to par, in order to accompany proper cooking.
Let’s now see how to choose the right raw materials and calculate the right quantities so as to avoid excessive leavening of the dough, which would create a series of problems, primarily in the context of handling and consequently with unpleasant variations in cooking.
For a professional pizza dough, the flour to be used is certainly the long leavening one.
To base the choice, certain precautions are also necessary on the technical characteristics, that is: the flours available to us, or allowed and recognized by the Italian legislation for trade for human consumption, are of the type: “00 – 0 – 1 – 2 – integral”. The difference between these 5 types lies in the organic characteristics called “ashes”, which are retained or excluded in the refining process in the mill. The most used to make pizza dough is still the “00” type flour.
At the end of the 80s in Italy there were about 13,000 milling activities (mills), in 2017 about 280 were registered. The globalization of purchases, the strict health and hygiene rules and the lack of generational changes, have practically nullified the direct relationship between the baker -mill. Of this remaining reality, about 40 have adapted and understood the real market that was developing.
The professional figures: pastry chef, baker and pizza chef still find flours that are calibrated for each type of processing that you want to carry out. We can easily do our job without going into the context of flour blends, a reality that is often empirical even for the millers themselves.
Let’s focus now on the pizza.
When we talk about long leavening doughs, we mean a dough that has, (from the moment the water comes into contact with the flour in the mixer until the moment we put the pizza in the oven) at least 36 hours of leavening / maturation. The abbreviations used in Italy by operators to recognize the identity and correct suitability of a flour for its intended use are the “W” and “P / L”. These values are detected by means of a machine (present in the “40 mills” laboratories) which is called Chopin’s Alveograph. Chopin’s Alveograph detects the strength, extensibility and toughness of a dough.
The ideal flour for making a long leavening pizza dough “at least 36 hours” is W320 and a P / L 0.5.
First of all, the water to be used in a professional pizza dough must be clear, colorless, odorless, in the absence of chlorine, moderately hard from 10 ° to 20 ° French and with a pH of 6/7.
Let’s focus on chlorine. As is well known, it is periodically inserted at the origin of the “aqueduct” water distribution point. The use of chlorine guarantees a water purification action by systematically destroying all the bacteria present.
The use of water taken directly from the tap to package the dough can therefore turn into a serious problem: the yeast used for baking is saccharomyces cerevisiae, commonly called brewer’s yeast. Yeast is a microorganism, which we can define as “good”. Unfortunately, chlorine makes no distinctions and therefore already when it comes into contact in the mixer tank, alas, a good part of it is destroyed.
The best way to meet this problem is to fill a canister with water and put it in the fridge +2/4° without a cap. The chlorine will naturally evaporate. With this action we will also have another benefit, the water temperature will be suitable for the packaging of the long leavening dough, that is, it will allow us to control the rapid reproduction of yeasts. This rapid reproduction must necessarily be slowed down to allow maturation to take place regularly.
As we said above, the yeast that concerns breadmaking in general is saccharomyces cerevisiae, commonly recognized as Brewer’s Yeast. We have mentioned yeast in different contexts when discussing water and we can reiterate that yeast being a microorganism has different needs that must be respected to keep it alive.
First of all, we underline the fact that there are 2 types of brewer’s yeast on the market, although they are always the same strain, namely:
Fresh brewer’s yeast (containing about 76% moisture) is recognizable as fresh from the ivory color, contrary to the gray color which will be an indication of deterioration
Dry brewer’s yeast (containing 6/7% moisture).
Consequently, the conservation and the duration will be different: if kept at 0° centigrade the fresh “500 gr block” will have a duration, at the heart of the block, of about 9 weeks. The dry yeast has a shelf life of about 1 year kept in an airtight container, protected from light and heat sources (can be stored at room temperature).
Another difference lies in the amount of use, that is, 5 grams of fresh yeast in the ratio is equivalent to about 2.2 grams of dry yeast. The amount of yeast to add must always be calculated based on the programming of the dough, consequently to the type of flour and not least to the general climatic conditions.
Absolutely to know: once we have finished the dough, we need to check its temperature. It is essential that it does not exceed 24 °. This will allow us to safeguard the correct (and slow) programmed leavening.
On the yeast, however, they really feel all colors! The most striking urban legend is certainly “I ate a pizza that rises in my stomach!” there is nothing more absurd. The pizza cooks by excluding humidity, the temperature passes through the structure that we have baked until it reaches the heart. We can declare that the pizza is cooked when the core temperature has reached 100°.
The yeast being a microorganism, therefore a living being, enters the irreversible phase of death at 45 °. We can safely declare that the yeasts, once cooked, are inexorably dead.
There are various types of salt for human consumption. Surely the most suitable for packaging pizza dough is iodized sea salt. The recommended amount varies between 1.8% to 2.2% to be adjusted according to the hydrating power of the flour, that is, the higher the moisturizing power, the higher the percentage of salt.
Lipids are essential for pizza dough. The main reason is dictated by the fact that in the grain grinding-refining process, the only part containing fat is the germ. Originally this part (when it is still a grain) has a value of 1%, so when it is transformed into flour, only a few traces remain. The oil in the mixture has a lubricating and emulsifying effect and not least waterproofing. These consequences result in an excellent guarantee for safeguarding the anticipated natural evaporation during the leavening-maturation phase, therefore the stability of the product. Its waterproofing power takes effect in the firing process, creating a sort of homogeneous moisture retention.
If we were to explain, “to those few who still don’t know pizza”, in other words what it is, there would be no better description than: “disc of pasta useful for cooking other ingredients”.
Using this definition opens up a gastronomic world, however governed by some principles:
Respect for the identity of each ingredient
Correct transformation into form or pre-cooking
Respect for the correct combination
Adequate quantity and distribution on the disc
Seasonal and colorful conviviality.
The two ingredients present in almost all the pizzas are tomato and mozzarella, a basic composition famous all over the world with the name of Pizza Margherita.
On the market we have the possibility to choose between 4 different types of tomatoes:
Among the 4 types, tomato pulp, specifically “fine”, is absolutely the most suitable. Its structure allows us to have an excellent result in the chewing phase and the customer will perfectly perceive the presence of the tomato. It will also allow the mozzarella to bind in some places with the dough disc.
The preparation of the tomato pulp requires only and exclusively the seasoning of salt; the recommended quantity is 9-10 grams per kg, if the density of the pulp is too rigid, we lengthen it by noting the amount of water inserted, this will allow us to make the right consideration of the amount of salt needed.
When dressing tomatoes, it is better to avoid sugar and spices; the reasons are the following: if you have to add sugar to cover a bit acidity and better to change tomatoes, a sour tomato is not a quality product. As for spices, it is known that spices become bitter during cooking, in addition to the fact that some customers may not like or even be intolerant.
The correct quantity of tomato useful for the filling of a classic pizza, with a diameter of about 33 centimetres, is equal to about one hundred grams.
Without a doubt, the most suitable mozzarella for classic pizza is fior di latte. Over the last few decades, the dairies have developed excellent products that have already been transformed into cubes or julienne strips, which are very effective for immediate use. The shape, already chopped, allows to cover the dough disc evenly. The correct quantity of mozzarella necessary for the filling of a classic pizza is 100 gr. This weight can be ideal for the homogeneous covering of a margherita pizza but it can also drop to 80 g for pizzas with other toppings, such as capricciosa, ham and mushrooms, etc …
Mozzarella is certainly the product that has the greatest weight in the income statement of a pizzeria. I take this opportunity to emphasize how important the choice of a quality product is: each product can in fact be cataloged by quality on the basis of well-defined organic values and awards. We are wary of mozzarella which in the list of ingredients shows these terms:
Citric Acid or Potassium Sorbate
A quality mozzarella is identified as:
Created with Milk
Rennet & Salt
Lactic ferments (… sometimes)
The analysis that we are going to carry out should be the abc of the restaurateur. In this case we will do it with mozzarella but, adopted to check other products, it can be very useful.
Quality mozzarella has a characteristic that a non-quality product does not have. The quality mozzarella is emollient. Its structure when it receives heat starts with homogeneity on the disc of dough, this process takes place with great moderation using a poor quality mozzarella.
Let’s take a practical example: we recognized that 80 grams of quality mozzarella are needed to fill a pizza. On average there are 120 gr with a non-quality mozzarella. Let’s assume that the purchase of quality mozzarella is € 5.80 and that of the non-quality product is € 4.50. Considering that the average monthly production of a pizzeria, and about 4,000 pizzas, we can note that: the pizzeria that will use a quality mozzarella will need 3,200 kg purchased at € 5.80 x 3,200 kg = € 18,560.00 unlike the pizzeria that uses a lower quality product yes at a lower cost, but with the need of 120 gr per pizza in order to guarantee the adequate filling, therefore: 4,800 kg purchased at € 4.50 x 4,800 kg = € 21,600, 00.
So we can define that: a product purchased “apparently” at an affordable price, not only does not have the quality levels necessary to guarantee us a safeguard of our work, but also makes us spend an extra € 3,040.00.
The last step before the oven
To ensure that the pizza has an excellent cooking, it is also necessary to evaluate the drafting of the dough before it is baked.
A standard weight compared to a single diameter will guarantee a homogeneous and simultaneous cooking of the baked pizzas. The disc needs to be “respected” as much as possible, because the structure that was made up during the leavening-maturation period is already perfect in itself.
Let’s try for a moment to analyze the various drafting methods, starting from the mechanical ones.
We have the worst drafting result using the hot machines called pizza press, we can define it the worst as the structure of the dough is violently denatured, also creating a sort of burn on the two sides, (obstacle for tying the tomato and mozzarella ) and natural evaporation through the pores, moreover, there is no need to expect the creation of the edge / cornice during cooking
Next we have the vertical laminator. This machine is made up of Teflon or steel rollers that rotate simultaneously one against the other, by passing the dough between them we can gradually reach the desired diameter. Being a machine that works at room temperature, we can recognize it as better than the previous one
The rolling pin, an object present unfortunately, still in too many pizzerias. The pressure distributed in the rolling pin differs the structure of the dough, distributing it according to the direction and pressure that the operator gives it
Drafting by hand, carried out with the hands by applying vertical pressure, someone not happy also gives him slaps. We obtain the best result by applying a completely horizontal hand spread, that is by widening the disc by interacting exclusively on the homogeneous distribution.
Choice of the type of oven
We first listed the characteristics of the dough and now let’s specify how to select the type of oven to use.
This order is not random, as based on the type of product to be cooked, the best performing oven can be chosen, so as to enhance the best features. Each oven has its strengths and weaknesses and for this reason it will give a more specific type of cooking.
The types of oven used for cooking pizza are:
The physical process that takes place inside each specific oven has different characteristics, but with a single common denominator: heat. Let’s analyze in detail what these differences are.
The electric oven is known for being the simplest to use, but above all the most versatile. The propagation of heat occurs due to the productive effect of resistances present under the refractory cooking surface, this event is called “conduction” and by the resistances present in the upper part, which is identified as “radiation”.
In the electric oven the chamber is on average 17/19 cm high, this limited height creates the third event, the “convention”. The radiation for about 85% and the conduction for about 15% produce the convention.
Italforni high-end ovens have an extra gear.
The refractory surfaces, of considerable thickness, have internal slits where the “hi-pe” armored resistors are housed. Spiral heaters are now a thing of the past. As a matter of capillarity of heat, energy saving and easy maintenance, the new “pin” resistances really make the difference.
This type of oven has been specially designed for cooking various types of pizzas. The advantages concern:
Guaranteed hygiene: as it is easy to keep clean, as there are no fuel residues
The need for particular flues: for this type of ovens it is not necessary to install special flues, as the extraction system will have the exclusive function of bringing cooking smells outside. However, it remains undisputed that the rule dictated by the physical function of the flue must be absolutely guaranteed
Homogeneous temperature: thanks to set and automated cooking programs, it is possible to control the diffusion of heat and make it homogeneous.
Thanks to digital panels with adjustable programs, it is possible to memorize different cooking programs as well as to constantly control the chamber temperatures. The cooking is regulated and made uniform by the refractory plates that are present inside. In this case, the staff who must manage the cooking of the pizza need not necessarily be specialized, due to the ease of use in setting the desired temperature. Obviously, this type of oven also has disadvantages in the case in which machinery is chosen that has been manufactured in an unprofessional way or to which little attention has been paid in the design.
The electric ovens also include tunnel ovens, suitable for pizzerias that have more of an entrepreneurial rather than artisanal format, that is, the “Italforni patent” stone tunnel oven finds its best location in production contexts where you don’t want to leave anything. to chance. Human error has been eliminated with the tunnel stone oven, and it is also an absolutely reliable machine in case you need to meet particular production needs.
The gas oven is apparently similar externally to the electric one, but obviously we enter the world of heat production by combustion. Gas ovens have a burner housed under the hob which creates conduction. Through the heat conveyors positioned in the lateral parts of the oven, the heat is transmitted upwards, which consequently creates radiation. Due to the very nature of the limited height of the room, we consequently have the agreement. Unlike the electric oven, the gas oven tends, even if minimally, to dry the product and in any case does not have the versatility of electric.
Despite the differences that occur during cooking, when the oven is turned on, the heat is pumped at maximum power, while once the desired degrees are reached, diffusion becomes the essential minimum, keeping the heat constant inside. As with the electric oven, the gas oven has a door that must be used quickly to put in / take out of the oven and immediately closed.
Wood fired oven
The wood-fired oven is the oldest of all, it has always been used in pizzerias, the material of which it is composed is refractory stone with the addition of a percentage of silicon that varies between 55 and 58% depending on the techniques of construction. The other very important aspect is the height of the internal dome which varies according to the diameter of the hob.
As the name suggests, the fuel used is wood. This, while being part of the combustion ovens, has a big difference compared to the gas oven. In the gas oven, the power supply is managed by the machine, unlike the wood oven which is subject to the experience of the pizza maker, the type of wood used, the climatic conditions, etc ….
As can be seen, the management of cooking in a wood oven has its difficulties, but it has a great advantage over all other ovens, “the emotional value”. The human being is attracted to the fire, by that unstable almost intermittent light . Even without seeing the flame, we connect a sort of heat to it and if we see this light by peeking inside the pizza chef’s oven, we automatically credit it with countless points of quality. This even before tasting the product, therefore without knowing whether it will be of quality or not.
But let’s see what critical issues we encountered in the use of a wood-burning oven:
We know how much wood is appreciated by cockroaches, small animals of all kinds and alas, rats find a brilliant habitat. The operators in the sector know this problem very well and also know that little can be done about it.
The other serious hygiene problem occurs inside the oven. It is well known that not all wood is suitable for use in the oven for cooking food. The use of resinous wood, for example, has very dangerous consequences for the health of the consumer. The resin is what the plant expels because it is not appreciated, therefore impurities. Undergoing a combustion process these impurities are transformed into micro powders which are deposited on the pizza being cooked or on the temporarily free cooking surface.
However good and attentive the pizza chef may be, unfortunately this is inevitable. So let’s see which type of wood must absolutely not be used:
Scraps of wood previously used. This may have been in contact with harmful substances that have impregnated it. In the combustion process they dissolve in the oven and consequently on the food being cooked
Wood affected by mold. Absolutely not recommended for consequences related to the harmfulness of the same but also for unpleasant odors
Painted wood. It is easy to understand what the consequences of burning wood that has been painted or even plasticized can be. The result will inexorably be the release of carcinogenic toxins and toxic fumes.
Additional criticalities of cooking with a wood oven
Noxious fumes. To comply with the law, it is necessary to install a system that reduces the emission of fumes, resulting in additional costs
Flues. For its operation, insulated flues are installed, which are particularly expensive
Need for qualified personnel. To fully understand how to cook pizza in these ovens, it is necessary to use highly experienced pizza chefs since the temperature inside, unlike other types, cannot be manually adjusted to make it constant.
Each oven has its own pizza
It is not enough to know all the characteristics of the various types of ovens, but it is also necessary to know the identity of the products we are going to cook in order to choose the cooking method. Ovens for pizzerias are a critical variable that must be managed with care in order to obtain the best result, so as to enhance the mixture and make it a dream pizza. For example, the static oven, with its constant and regular temperatures is ideal for all cooking, since the heat is capillary and constant inside the chamber, it is possible to manage the process with predefined settings.
If initially the wood-burning oven was the master in cooking pizza, now it has been overtaken by the more comfortable and efficient models of gas or electric ovens. For this reason it is necessary to understand which characteristics possessed by an oven can facilitate the work of the pizza chef, from the most experienced to the beginner.
How to optimize your work with 10 commercial pizza oven requirements
After analyzing how the ingredients affect cooking and how to dose them in order to avoid errors, after studying the various feeding models, including strengths and weaknesses, it is now time to understand what are the trump cards that an oven must own. Here they are listed below:
Cost and time savings
Let’s now analyze one by one the factors integrated in a commercial pizza oven that will make your work faster and leaner.
1. Temperature adjustment
Each of the previously listed oven types has a different influence on the heat jet.
We said previously that gas ovens, depending on the mode of heat propagation, affect the product being cooked in a different way, but in any case uniform, giving constant temperatures. It is certainly an advantage for inexperienced pizza chefs to have a class of ovens that can be fed easily and without wasting time.
These machines can be adjusted in order to better manage the temperature and avoid sudden changes in temperature that would risk canceling the proper cooking process, which for some products (not just pizza) must be sweeter.
Electric ovens have the advantage of being able to perfectly control the degrees inside the machine at any time, for this reason they offer perfectly homogeneous cooking.
In the eternal disparity between electric oven and gas oven, in the case of temperature regulation, choosing one rather than the other does not involve large variations in the technique, as long as it is possible to adjust it perfectly.
2. High temperatures
Pizza is the classic food that in order to be cooked in the right way requires high temperatures and for this reason only professional ovens, designed for this, are able to give perfect cooking.
Usually the temperature of an oven to be adequate for cooking classic pizza must be between 350 and 370° C, this will allow the moisture to escape in a homogeneous and capillary way.
It is not enough just to have the possibility to regulate the internal temperature, but it is also necessary that the machine is able to reach certain levels of internal heat in order to cook the pizza correctly. It is true that each food, based on its structure / humidity / size, needs a specific temperature, but considering specifically the Classic Pizza cooked directly on the refractory surface, it needs a high temperature to give the right result.
Usually the only factor that is considered in an oven is its ability to regulate the temperature, forgetting to evaluate the release of internal humidity and the possibility of inserting a steamer. There are numerous pizzerias that produce bread by cooking it in their own oven. This is essential to allow the bread to grow perfectly as well as facilitate the formation of a crunchy crust.
The steam facilitates this process making it less drastic and allowing the inside of the bread to be cooked as well. For this reason, ovens that allow the insertion of this additional accessory (the “steamer”) or that have already included a steam function in the program, are to be preferred. Usually to have this facility are the ovens powered by electricity, which in addition to perfectly regulating the internal degrees are also able to control the diffusion of humidity.
When 45° C is reached. the yeasts, as previously mentioned, enter an irreversible phase of death, they will die definitively at 55-58° C. extinguishing their function and starting the dough base, towards the solidification of the starch. Starch at 72° C begins to form a resistant network, blocking the creation and development of the alveoli by ethyl alcohol.
4. Refractory stone
To raise the quality level of your pizza, when choosing a commercial pizza oven, different materials and precautions must be considered that can make the product of the highest quality.
Among these there is certainly the refractory stone, which is generally placed inside professional ovens, it is a plate made up of different refractory materials such as clay and cordierite, sometimes terracotta and mortar are also inserted. With the adjective refractory we mean all those materials that are capable of withstanding high temperatures without contaminating the surrounding objects, for this reason the composition must be perfectly known in order to avoid materials that can be harmful to human health.
These plates inserted inside the professional machinery have several advantages for the production of pizza:
Heat retention: this material is able to incorporate and retain a large amount of heat and release it gradually
Resistance: inherent in the properties of the material is the ability to withstand very high temperatures without contaminating or causing chemical reactions with the doughs
Homogeneous distribution: like all stones, it allows a gradual release of heat, helping in the prevention of temperature changes, even with the momentary opening of the door
Faster cooking process: the consistency with which the heat is distributed and the proximity allow for faster cooking and with higher temperatures.
All these characteristics contribute to creating a quality product and therefore having an oven with this requirement will certainly bring significant advantages, easily perceived by the customer when he bites into a slice of pizza.
5. Cost and time savings
This is not a real requirement, rather an evaluation advice to optimize costs and reduce production times.
Although wood-fired ovens have always been associated with the cooking of pizza, they have currently been greatly reconsidered at the time of their inclusion in the production in pizzerias due to their slowness in cooking and the lack of homogeneity in the distribution of heat. When you have many customers to satisfy in front of you, it is not possible to bake more pizzas than those occupying the top, which is why having a modular oven with more shelves, only possible in the gas or electric version, allows you to have more space where to insert the food for cooking and also have a time saver.
Electric or gas ovens for pizzeria have a better heat distribution, thus allowing faster cooking, moreover having the possibility to pre-set the cooking program, it is not necessary to check the progress of the process several times. Furthermore, with these types of ovens it is not even necessary to have highly trained personnel or tools, which in addition to slowing down the work must also be continually replaced to avoid wear, without considering that professional tools of this type also have additional costs to bear bill.
Ovens for pizzerias, as well as all other machinery useful in food production, must comply with strict hygiene and health standards. Every day, the right amount of time must be devoted to the maintenance and regular cleaning of all instruments. Having an oven that does not produce excessive amounts of dirt due to the combustion of materials and that can be easy to clean in all its parts, will certainly facilitate this process.
Gas and electric ovens certainly have an edge in this respect, precisely because of the smooth composition of the internal materials which make it easy to eliminate the residues of the dough cooked during the day.
Otherwise, having a fuel that also produces residues would involve more work in the cleaning phase. This aspect should not be underestimated as spending less time in this activity and still having excellent hygiene of the machinery also improves the image of the pizzeria itself, as well as being more in line with the requirements dictated by current legislation.
Tip: for periodic cleaning of the hob from residues of lipids and fats in general, it is advisable to adopt this procedure at the end of the service. Bring the oven to maximum temperature and leave it on for 25 – 30 minutes. When it has cooled down we will brush it well and pass it a damp but not wet “dedicated” cloth, that is, that does not release water. Be careful because if this should happen, know that the refractory stone will inexorably crack, as a result of the increase in the volume of the water which, not finding an outlet, will create tears.
Thanks to the advancement of techniques and the development of technologies, even commercial pizza ovens have undergone significant updates. Having an oven in which it is possible to set well-defined programs, as well as allowing perfect cooking, reduces the time spent in production.
Having a machine that is able to cook pizza without having to constantly monitor it helps to devote time to other activities and therefore to make the work processes, which take place inside the pizzeria, faster and smoother. So, to optimize your work, having an oven with a display that can program cooking is certainly a considerable advantage.
The spaces dedicated to the various machines in pizzerias are almost always reduced, so having a compact oven that can be easily adapted facilitates the distribution of space. Modular ovens are able to cook a greater quantity of pizzas, but take up much less space, without forgetting that wood-fired ovens, for example, require a large space of movement in order to work with the necessary tools.
The password in these cases is “compact”. An oven that manages to be compact, at the same time efficient and easy to insert inside the structure can be an excellent choice that certainly facilitates the work of the staff. For this reason, the dimensions must be well thought out before purchasing.
9. Thermal insulation
When you work in confined spaces and in contact with an oven, the first thing you think about is that the heat that is given off by the machinery, in the case of some types of ovens, can make the workplace unlivable.
Choosing a type of oven such as gas or electric that is able to make heat dispersion more difficult, also thanks to the doors present, is an extra help that can be provided to make this work faster and more pleasant. Thermal insulation is usually guaranteed by the choice of materials and their composition so as to prevent heat from being dispersed, also increasing the costs necessary to maintain constant temperatures inside the cooking chambers.
10. Production capacity
The machinery present within an activity when they are chosen are also evaluated according to their production capacity, this is easily calculated based on the products needed to be made to meet the demand and an excess of the same.
Owning an oven that is able to satisfy a high productivity and even the moments of low activity is a concrete help in the work. In practice, the choice of the oven must be made considering the production numbers in hyper activity.
Ovens that have several cooking chambers can choose which of these to operate in order to also have a saving in terms of fuel costs and allow to increase the quantity of cooked products thanks to the different shelves present. Ovens such as wood-burning ones tend to be much less flexible and have an unchanged productivity, always consuming the same amount of fuel.
In an activity such as the pizzeria, where there is not a constant flow of customers, having the ability to vary the type and quantity of products made certainly makes work easier.
Although considering all these factors in choosing among the many commercial pizza ovens can be complicated, it is important to evaluate them to make the work as efficient as possible and to have a dedicated place that is absolutely functional.
In summary, all these characteristics can be summarized in 4 points:
Consider the temperature variable and its regulation
Choose ovens that allow you to speed up your work
Know the characteristics of the materials used
Prefer machinery that can be easily programmed and controlled.
Italforni is available to provide you with all the useful information for a careful choice of the most suitable oven and to advise you on the best performing solution for your business.
Contact us to request an interview with one of our consultants who can answer all your questions regarding:
Technical product information
Advice on the most suitable product for your business
Information relating to the regulations in force
Adequate connection of the exhaust system
Optimizations on the use of the oven
Training / advanced / specialization courses
Improvement consultancy for doughs
Commercial electric oven: can you choose the right one?
Over the years, thanks to considerable investments in research and development, electric ovens have considerably increased their technological level, proving to be the best allies for professionals in the sector.
Thanks to the great adaptability of this type of oven, in fact, the possible preparations that can be experimented are endless.
However, although the list of all the features may be more or less clear, it can be complicated at times, being able to select the oven that best suits your work context.
For this reason, we will analyze all the peculiarities of these machines, first understanding their operation and then identifying the requirements that cannot be neglected in the choice of the oven.
Types of electric ovens
Commercial electric ovens, in addition to being divided according to the type of sector for which they are intended, can be further divided within these categories based on their structure.
With reference to the sector, they can be classified as:
Electric ovens for food
Electric ovens for cooking materials.
In the first case we refer to machinery capable of cooking food more or less automatically and which can have structures with multiple trays or tunnels. In the second case, these are ovens which, with different capacities, are able to cook and shape objects made of different materials by means of heat.
Electric ovens for food
The ovens in question can find a place in various activities, from patisseries, to pizzerias, to catering, both at an industrial level and with less extensive productions.
The characteristics to be evaluated are many, in order to select the type of oven that is perfectly suited to work together with the other machinery and to complete the realization of the products.
The main requirements that affect the choice of oven are:
Usability and programmability
Number of products that are made daily
Space available to place the oven
Quality of materials
Power needed to work in the best way.
Each of these characteristics guides the choice of the best commercial electric oven, not in a general sense but for the one that best suits your business.
Furthermore, it should be remembered that electric ovens for food can be divided into two further types:
Multi-deck electric ovens
Multi-deck electric ovens
These are machines made with cooking chambers in steel sheet, arranged on different levels.
The possibility of inserting a “steamer” provides further help to create a fragrant crust. In fact, thanks to the steam, the heat exchange between the upper part of the dough, to the heart, takes place more slowly, allowing the gases generated by the yeasts to work again, thus favoring greater leavening.
Thanks to the steam, the products will be lighter, therefore easier to digest, in short, your customers’ dream: crunchy crust, intoxicating scent in the air and a soft heart to be discovered.
The cooking chamber is made in such a way as to ensure the greatest possible thermal insulation, thus also facilitating the surrounding work environment and allowing savings thanks to the doors that promote heat conservation.
Multi-level electric ovens find particular application both in pastry shops and pizzerias, helping to cook all baked goods in the best possible way.
Many catering businesses have chosen tunnel ovens because of their versatility and ease of use. Thanks to their structure, in fact, tunnel ovens allow to optimize production, both in terms of quantity and variety, revealing themselves to be the best allies of products such as pizzas, wraps and croutons.
The best tunnel ovens on the market allow you to perfectly adjust the temperature in every position of the cooking chamber, in order to obtain homogeneous cooking. In particular, their operation is based on the belt, which by sliding carries the food from the beginning to the end of the oven, while the temperature and speed are adjusted manually.
In common thought when we refer to industrial ovens we always think of large machinery and suitable only for large companies. Instead, in recent years several compact but functional models have been introduced that can also be inserted in small businesses, giving the possibility of having an incentive in one’s production.
Compared to commercial electric ovens with multiple shelves, when choosing these machines, particular attention should be paid to 4 aspects in particular:
Settable programs and automation: having machinery that work in total autonomy, requiring minimal human intervention, is certainly an advantage not to be overlooked
Oven size: Compared to traditional ovens, they take up a greater amount of space, due to the length of the conveyor belt
Production capacity: the quantity of products needed to meet the demand must also be taken into consideration
Let’s now analyze in particular the contribution made by commercial electric ovens for food, within the various catering activities.
Electric ovens for pizzerias
In the case of pizzerias, commercial electric ovens have found considerable use since the 1970s, with the appearance on the market of the first models. The great challenge that these ovens have had to face in the pizzeria sector is trying to compete with wood-burning ovens.
But what strengths should we focus on in this particular case? When can the electric oven be considered the best choice?
Choosing a commercial electric oven made with refractory stone can be considered the ideal solution to have all the positive elements of the electric oven, without neglecting the rustic look and the crunchy crust obtainable with a wood oven.
Refractory materials are resistant to high temperatures without releasing harmful substances into food and without contaminating them. Their composition varies from manufacturer to manufacturer, but generally clay and cordierite, or mortar and terracotta are combined.
Precisely because of the way in which the accumulated heat is distributed, it is possible to cook using the high temperatures, without risking burning the food. Furthermore, the materials of which the stone is composed, resisting high temperatures, are robust and therefore difficult to wear over time.
When we talk about the food sector in particular, this is an aspect that absolutely cannot be left to chance, therefore having an oven that can be easily cleaned is certainly a point to be carefully evaluated. Proper cleaning of a wood-burning oven is much more complex than that required for a commercial electric oven, as the residues resulting from the combustion of wood are difficult to remove completely, without forgetting the time required.
The doors present in electric ovens allow you to keep the surrounding environment in order more easily, without the annoying soot that is dispersed into the environment.
Use of flues
For this type of ovens, the installation of flues is not required, since no harmful gases are released into the environment.
Furthermore, thanks to the doors, it is possible both to conserve the heat inside the cooking chamber, and to prevent fumes from being dispersed in the pizzeria, unlike the wood oven.
The savings in not having to install flues, especially insulated ones, is considerable, without forgetting that, if you want to move the pizzeria to another more comfortable place, all investments will not be lost.
Having a control panel that allows you to perfectly adjust the temperature in each cooking chamber and to avoid constantly checking the progress of the process, is one of the major advantages that derive from the choice of electric ovens.
Obviously, commercial electric ovens with many programs are preferred, capable of making work much more autonomous, even in the case of personnel with little experience in the field.
The biggest advantage of having a control panel is that of not having to turn or change the position of the pizza: the heat is spread evenly by cooking each part of the dough in the same way.
In the event that during the cooking process the set temperature becomes too high, by checking the display it is possible to modify it without any effort, simply by selecting the appropriate keys.
It is not only the time saved with cleaning that is an advantage, but also that used in a better way rather than having to refill the fuel or waiting for the oven to reach the correct temperature.
The combination of the thermal insulation generated inside the commercial electric oven and the refractory material, manages to allow the maintenance of heat inside the oven, without having to continuously change the temperature and wait for it to stabilize.
In addition, once the program has been set, those in charge of cooking can devote themselves to other activities (for example stuffing the next dough) without worrying that the temperature rises excessively, causing damage.
Size and versatility
The initial investments for a machine must be repaid, so if one day you decide to move the business to a different place, the electric oven, thanks to its extreme adaptability, could be easily transferred and relocated to a new room.
In recent years, in particular, efforts have been made to make these ovens, thanks to the advancement of technology, more and more compact and smaller, without neglecting the quantity of products that can be cooked at the same time.
Electric ovens for pastry shops
The same characteristics identified to optimize the cooking of the pizza and the work of the staff, can also be sought within the pastry shops.
The discussion in this case is more delicate because in the case of baked products, the margin of error is significantly lowered, making it even more necessary to choose machinery that guarantee maximum precision and efficiency:
Material used: the use of refractory materials becomes even more important, because they help to spread the heat perfectly and to cook products made with sugar in a widespread way, because they are more sensitive to the action of yeasts
Hygiene: do not have scattered residues and therefore, using an oven that can be cleaned easily, will positively contribute to creating desserts with a unique taste
Use of flues: as already explained above, avoiding the installation of these mechanisms can prove to be an advantage in purchasing more equipment for the pastry shop
Preset programs: having a functional display decreases the range of errors that can be made in the regulation of the temperature or in the times dedicated to the process. Having greater precision thanks to the automation of the process is essential in cooking desserts, foods that are much more delicate than pizza
Working times: also in this sector, with the use of commercial electric ovens, working times are reduced, both in cooking food, since temperature changes decrease, and because of the practicality given by the considerable cooking chambers present
Size and versatility: as already seen above, investing in an oven that can be considered long-lived and that, in the event that your business is transferred, moves with you, represents a safety.
Electric ovens for cooking materials
Leaving aside the food sector and catapulting ourselves into a completely different reality, we again find different types of commercial electric ovens, but this time, intended for cooking materials.
Glass and ceramic are the materials that are mostly cooked with the use of commercial electric ovens. Sometimes there is not such a clear distinction between the types of cooking as there are often machines that can be adapted for cooking both.
Now let’s analyze what are the characteristics that a commercial electric oven must have, in order to be efficient in cooking these two types of materials.
Each glass has its own oven
Glass processing has a very ancient origin, as this material is already present in nature, even from prehistoric times, where it was used to make tools. In recent decades, thanks to the industrialization process, it has also been possible to make the production of this material more automatic and faster.
The glass, through the union with other materials, will generate objects with different shades and degrees of purity. For the creation of this material there are two fundamental phases:
In the first phase, machines are used that are able to bring the glass to the melting point (different for each type of composition). A commercial electric oven can make the difference in creating a quality product, playing with the temperature until it reaches the perfect one for the composition.
All the other operations that are carried out subsequently to work the glass (in the cooling phase), can only be carried out correctly if the cooking has been effective, respecting the correct temperature.
Below we have identified the requirements that a good commercial electric oven for glass processing must possess:
Speed of elevation
Floor height level management
In order to select a professional glass firing machine it is necessary to analyze these characteristics in more detail.
In glass manufacturing processes, as previously mentioned, to create different compositions and start the material for subsequent processes, machinery is required that give the possibility to modify the temperature until the ideal level is identified.
A perfect temperature regulation accompanied by a machine with a porthole that allows you to view the progress in the cooking phase, represents the ideal condition for an optimal processing of this material.
Speed of elevation
Not only must the temperature regulation be efficient, but the machinery must also be able to reach high temperatures quickly or drastically decrease them as needed.
Floor height level management
Having the possibility to adjust the hob helps to make the commercial electric oven modular according to the structure of the product to be melted, to be more and more precise.
Obviously, its dimensions must also be considered according to the space in which the oven is to be placed.
Each ceramic has its own kiln
Ceramic derives from a composition of inorganic materials that can be traced in nature and absolutely free of metal parts; its peculiarity is given by the fact that, thanks to the presence of water in the compound, it can take many forms.
Ceramics can be classified into two main categories:
Porous paste: due to its consistency, it is not very resistant and tends to absorb liquids more easily. Examples are majolica and terracotta
The compact paste: the composition of the material characterized by a low porosity makes it very resistant and also gives it a remarkable impermeability. Examples are stoneware and porcelain.
There are different types of products that can be made with this material and they find considerable application in the daily life of today’s society, from the simplest tiles, to complex and artistic structures such as those of vases.
Unlike glass, however, the clay that will become ceramic once worked is not pure and cannot be worked directly, but requires an adaptation process.
The cooking process must also be carried out with care, as it outlines the final shape of the product and makes it more resistant. The cooking temperature is between 900 ° and 1400 °, reaching it is possible thanks to high-powered electric ovens.
Let’s now examine the fundamental characteristics of an electric oven, in order to select the commercial electric oven that best suits the needs of your company.
Easily adjustable temperature
As we have already seen previously, a machine that is able to perfectly control the degrees present inside is an excellent solution, as it allows you to avoid errors during the cooking process.
This phase, as far as ceramics are concerned, is really long and having a commercial oven that allows you to manage the temperature correctly and therefore save precious time, is not an aspect to be underestimated.
Optimal thermal insulation
In order to fully control the internal temperature, not only a perfect mechanism is enough, but also a correct thermal insulation. In this way, avoiding heat leaks, the cooking process will be much faster and more precise.
It should also be remembered that even if the machinery is designed to retain heat inside, this must not compromise the convenience of opening the oven.
Adjustment with preset programs
A cooking process that takes hours cannot absolutely be controlled manually, for this reason it is essential that the oven allows those who use it to use preset programs.
There is in fact a fair number of commercial electric ovens that allow, after putting the product in the oven, to select the type of program based on the characteristics of the object to be obtained. Being able to work in this way, for the employees, involves an improvement of all other activities and allows to streamline the work itself.
We have explored the main aspects of commercial electric ovens, describing many of their peculiarities, to facilitate their choice. After reading this guide, you will be able to choose with greater awareness the most suitable oven for your business and which, above all, can facilitate the cooking process even for those who work within your business.
How to choose the best commercial bread oven for your bakery
Crunchy crust and soft crumb: bread is the inevitable star of Italian tables.
Today, more than ever, the relationship with one’s own baker is being rediscovered who, made up of trust, stories and seductive tastings, manages to convey bite after bite the flavor and consistency associated with a particular grain or leavening.
Each taste professional obviously has his own technique and recipes, perhaps handed down from generation to generation, jealously guarded and improved over the years.
But to obtain good bread, which knows how to tell your philosophy and your values, it is not enough to know how to select the best grains or choose to use more or less natural leavening.
To support the study of accurate processing methods, designed specifically for that given type of grain and grinding, there must be a commercial bread oven specifically designed to enhance the flavors and to ensure uniform cooking of all loaves, regardless of the load.
A good oven, in fact, must be able to meet your needs and facilitate your work, always guaranteeing you a high quality production.
The different models on the market are designed to adapt and respond in the best possible way to different activities in terms of dimensions and processing methods.
For this reason it is essential to understand in the first place what your needs are and what characteristics you are looking for in an oven, focusing above all on your laboratory and on which product you intend to offer to your customers.
Total control of temperature, humidity and steam are just some of the essential features to always obtain excellent results.
Let’s see below what are the other requirements that a good commercial bread oven must possess to facilitate your work and give you the opportunity to experiment with always different ingredients.
Professional bakery oven: better electric or gas?
What mainly distinguishes one oven from another is the system with which heat is transmitted, which can occur in three different ways:
Conduction: it is obtained through direct contact with the pan or the refractory surface (floor)
Convection: occurs through the motions of hot air present inside the oven, which exchange heat with the product. The heated air expands, decreases in density and rises upwards, where it cools, and then falls again. This physical phenomenon is fundamental in cooking processes in a closed environment
Radiation: in this case the heat is transmitted through the resistances of an electric oven or a refractory cover (ceiling).
An accurate and correct combination of these three factors allows you to adapt the cooking parameters for each individual product.
If in the past wood-fired ovens were among the most used in baking bread, today the market offers infinite models and new generation solutions, each with its own distinctive characteristics.
Professional ovens, depending on the type of power supply, offer different qualities in the emission and distribution of heat inside the cooking chamber.
Gas: where the heat is produced thanks to the flame placed in the lower parts
Electrical: where the heat is generated by the overheating of the resistances
Gas cooking is very versatile, while electric cooking conducts heat without significant variations in temperature regulation and manages to keep the degrees constant.
Surely professional electric ovens are the most used and recommended solution for baking bread.
This is both for greater uniformity and quality of cooking and because they allow you to select the mode of heat diffusion: from above, from below or from both sides.
This is why the electric models, thanks to the ability to easily control and set the temperature of the top and the floor, represent a valid solution for bakeries, allowing you to obtain impeccable cooking for each loaf.
Among the advantages offered by electric ovens for bakeries we therefore find:
The ability to select which resistance to activate
The option of being able to switch on a single room or more than one
The practicality of the installation that does not require the implementation of a flue
Furthermore, the continuous investment in research and development in recent years has made it possible to optimize this type of oven from the point of view of energy saving, combining high performance and increasingly reduced consumption.
The most efficient ovens in this category are those designed and built to ensure high thermal insulation.
Thanks to the materials used in manufacturing they are in fact able to exploit heat more efficiently, preventing its dispersion to the outside.
What characteristics must a good professional bakery oven possess?
Choosing the perfect oven from the multitude of models and proposals on the market may seem complicated, at least on the surface.
Surely every activity is different from the other so first you need to understand what use you intend to make of the oven, which products you want to make and how many.
That said, there are some features you should take into consideration when deciding to buy acommercial bread oven. Let’s see some of them.
Extreme versatility of modular ovens
If in your laboratory you have decided to diversify the production and therefore to make different types of bread, and why not even pizza and small pastries, then you should move towards an oven with several cooking chambers.
In this way you will not only have the possibility to bake more products at the same time, but also to always keep consumption low with considerable energy savings.
In fact, it is not necessary to always keep all the chambers with which the oven is equipped on: you can decide to use only one or two of the available chambers, thus reducing consumption.
Furthermore, you can decide to set a different cooking mode for each chamber or choose from your favorite preset recipes. This way you won’t have to set the oven every time for the products you bake every day.
Maximum productivity in tunnel ovens
One of the main aspects to take into consideration when you are preparing to choose the best professional oven for your bakery is undoubtedly the quantity of production you intend to make.
If you think that a modular oven is not enough to meet your needs, as you have a semi-industrial bread production, you can evaluate the purchase of a compact industrial electric oven, but suitable for cooking multiple products such as: common bread, carasau bread, Sardinian esplanade, Arabic bread, unleavened bread and so on.
High quality of the materials used
Choosing an oven made with high quality materials, in addition to ensuring excellent durability and high thermal insulation, affects the quality of the bread produced, especially if it is large in size.
In fact, heavier doughs, in addition to requiring high-power professional electric ovens to be dried and cooked to perfection, need high-performance hobs.
Furthermore, from the point of view of consumption, a commercial bread oven made with heat-conducting materials, combined with a system of well-positioned resistances, will be less expensive in terms of consumption than a similar model made with lower quality materials.
Easy programmability of the commercial bread oven
Simple to use and functional. To make your work easier, the oven must be intuitive, simple to program and able to speed up production.
So choose an innovative and technological bakery oven, easy to use and functional, where you can set and program not only each type of cooking, but also switch on at a preset time as you wish.
In this way, when you arrive in the laboratory, the oven will already be hot and you will not have to wait for it to reach the desired temperature
Possibility of inserting the steamer in each cooking chamber
The steamer allows you to conveniently and automatically control the right level of humidity during cooking.
It is especially important for many baked goods with a shiny, smooth finish and allows you to:
Make the bread crust shiny and thin
Slow down the formation of the scab
Increase the amount of bread crumbs
Increase the volume of the bread
Slow down the chemical reactions responsible for the browning of the crust
Speed up cooking
Create cracks on the surface of the bread if the dough was prepared with a strong flour
Obviously not all production requires the use of the steamer. Homemade bread or all those products with a rustic appearance, with a rough and opaque crust such as Apulian or Tuscan bread, do not require this function.
What is the best commercial bread oven?
As you may have guessed, there is no universal answer to this question.
The choice of oven is linked to your way of working, the production levels of your business, the budget you intend to invest and the type of products you want to offer your customers.
Before tackling the purchase of a new oven, it is therefore important to know what imprint you want to give to your bakery: what products do you want to offer? Do you intend to bake a niche bread or do you want to focus on quantity? Do you need a model that allows you to store different recipes and is technologically advanced or do you prefer a basic but functional oven?
Answering these simple questions will help you to be clear about the functions and characteristics of the new oven, so that you can then evaluate the different options.
Furthermore, knowing the differences and peculiarities of the different types of bakery ovens on the market will allow you to make a careful and conscious choice, which knows how to adapt well to your growth project.
Of course, investing in a model that is simple to use, made with high quality and versatile materials can offer you significant advantages, both in terms of cooking results and in terms of economic and ecological aspects.
Commercial electric oven for baking: a model for different purposes
Bread and pizza. Two foods that are born poor, but which in recent years are the undisputed protagonists of that gastronomic revolution that seeks to combine tradition and modernity, thanks to the continuous search for new ideas.
One of the most important differences between the many types of pizzas and breads baked every day is related to the variety of native cereals, typical of each Italian region.
From jervicella flour, all from the Marche region, to saragolla wheat, grown between Lucania, Sannio and Abruzzo, there are many varieties of cereals that can be used to create ever new doughs.
Each area of our country, in fact, has its own type of traditional bread, linked both to the purely agricultural factor of the quality of the grain that is grown, and to centuries-old traditions that are handed down from generation to generation.
The pizza for its part certainly does not stand by and watch. While providing for the use of the same ingredients as bread, in recent years it has been able to reinvent itself thanks to the refinement of the technique by pizza makers who, increasingly experienced, have expanded their offer by proposing alternative doughs.
New flavors and combinations of ingredients that tell a territory and require an increasingly professional service.
At the basis of this revolution, therefore, there is undoubtedly the quality of the raw material, the continuous experimentation on dough and leavening, the territoriality of both the ingredients and the traditions and above all the control of cooking.
The world of contemporary white art, in fact, sees an ever greater diffusion of the electric oven, which compared to the wood-burning one is more practical and efficient as well as offering significant energy savings and greater environmental compatibility.
To be able to experiment with doughs made with different flours, to play with flavors and to improve the customer experience in terms of digestibility, it is necessary to have tools that are able to make the most of the leavened product during cooking.
Thanks to the temperature and humidity control, as well as the internal configuration of the cooking chamber, modern commercial electric oven for baking are able to guarantee uniform cooking regardless of the load and type of product.
Let’s see below what are the elements that characterize the most modern electric ovens used for baking bread and pizza and the advantages they offer.
Commercial electric oven for baking: high performance, low consumption
Sometimes, in fact, we are reluctant to let go of old habits for the benefit of progress and technological improvements.
However, there are many professionals in the sector who have chosen to adopt a professional electric oven in their kitchen.
This is because it is an easy to use solution and is able to perfectly meet the needs of the most demanding pizza chefs and bakers.
Not to mention that in the commercial electric oven for baking there is no combustion and consequently there are no residues and ash to clean.
What are the three essential requirements that a good professional oven must possess in order to guarantee flawless baking of bread and pizza?
Have an oven cooking surface made of refractory material. The surface on which the bread or pizza rests must have a good capacity to preserve the stored heat. For this purpose, it is useful to have an instrument with a base made of refractory stone, even better if the entire cooking chamber is coated with this material
Presence of steam in the cooking chamber of the oven. The electric models allow extremely precise and modular cooking based on the type of dough and its hydration, also thanks to the possibility of controlling the humidity in the chamber. This option is important for baking bread. Steam, in fact, is essential as it allows, on the one hand, the optimal development of the loaf by delaying the formation of the crust, on the other hand, it facilitates its friability, brightness and makes it extremely tasty when tasted
Always keep the temperature constant and uniform. The temperature changes, especially during the first phase of baking the bread, irremediably compromise the success of the final product.
Commercial electric oven for baking manage to perfectly meet these three requirements while also offering countless other advantages.
What are the advantages of an electric bread and pizza oven?
Practicality of use, low consumption and always perfect, homogeneous and uniform cooking characterize the new generation professional ovens thanks to the strong technological footprint and the quality of the materials used.
In the electric oven, the heating of the resistances generates the heat necessary for cooking.
This translates into both a high speed of temperature elevation and the possibility of being able to obtain different temperatures between the top and the floor based on the arrangement of the resistances and their setting.
Moreover, thanks to the evolution of construction technologies, the temperatures that can be reached by these tools 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, thus allowing considerable savings in terms of consumption.
A professional electric oven made of refractory stone, precisely for the cooking needs of the doughs taken into consideration, can be considered the ideal cooking solution to enjoy all the advantages of electric ovens, without giving up the rustic and traditional results of a classic. wood oven.
The best refractory materials are resistant, difficult to wear over time and specially made to withstand high temperatures. For this reason they are extremely safe and do not release harmful substances into food or contaminate it.
Compared to the wood-burning oven, it should also be borne in mind that for electric ovens, the installation of flues is not required, since no harmful gases are released into the environment.
Thanks to the technology implemented, electric ovens often make it possible to have a digital control panel designed for the management of the oven and the relative leavening compartment, with function icons and easy-to-use touch keys.
This allows you to perfectly adjust the temperature in each cooking chamber, avoiding the staff to constantly monitor the heat inside the oven.
In fact, once the program has been set, those in charge of cooking can devote themselves to other tasks (such as, for example, preparing other doughs or toppings), without worrying that the temperature drops excessively.
The programs that the tool is equipped with make work more autonomous and lean, even if there are newly hired personnel.
Last, but not least, the electric oven if multifunction is designed and built to provide different combinations or programs so as to be able to offer differentiated cooking based on the type of food to be baked.
This represents an undoubted advantage for all those activities that intend to expand the range of products offered.
As we have seen, managing the temperature of an electric oven is much simpler than a wood-burning oven, but there is also another advantage that should not be underestimated.
This type of oven, in fact, is designed to always ensure the maximum cooking surface even in the most compact dimensions.
This feature makes them the ideal solution even for those who have smaller spaces, allowing them to optimize every centimeter of the bakery or pizzeria available.
Thanks to the extreme versatility, given by the possibility of customizing the finish, and the attention to design, the commercial electric oven for baking are able to combine aesthetics and functionality, adapting perfectly to any environment.
It should also be noted that these models can be cleaned very easily. The opening doors made of tempered glass, in addition to allowing a complete and practical view of the entire cooking chamber, also allow you to keep the work area tidy more easily.
The correct hygiene that a wood-burning oven requires, in fact, is much more complex than that required for a professional electric oven, as the residues resulting from the combustion of wood are difficult to remove completely, without forgetting the time required.
In fact, Bull can be requested in different sizes in order to fit perfectly in any room.
The cooking chambers are built entirely of refractory material, with armored resistances of the “hy•pe” type inserted in the high-resistance refractory of both the cooking surface and the ceiling.
The user interface is presented as a single tempered glass surface consisting of a customized display from which you can easily set digital controls designed for the management of the oven and the leavening compartment.
In addition, the differentiated management of the temperature between the top and the hob takes place in a completely simple and intuitive way.
This allows to obtain an impeccable cooking with every type of food: from bread to pizza to desserts.
Bull is in fact a multifunction oven, suitable for optimizing work in pizzerias, but also in bakeries and even in pastry shops as the programs implemented and the addition of the steamer on each module are well suited to uniform cooking of different products.
Thanks to the high thermal insulation, guaranteed by high-performance materials, Bull offers maximum thermal efficiency and work safety as well as ensuring a temperature outside the oven that is around 30° C.
Perfect cooking for every dough
Making a good pizza and crunchy and soft bread at the right point, using flours of different cereals, mother yeast and fresh ingredients requires technique, knowledge of the raw material and an oven that is able to enhance the skilfully worked dough.
A good commercial electric oven for baking, technologically advanced and made with materials with excellent heat capacity, offers total control of the temperature and the ability to adjust it differently between the top and the floor.
This is why it is the ideal solution to ensure the perfect success of all those products which, such as bread and pizza, require uniform and easily adjustable temperatures inside the cooking chamber.
The thermal insulation achieved thanks to careful design and the use of quality materials results in a work environment in which it is pleasant to work and in lighter bills.
Ultimately, once you have chosen the best solution for your laboratory, all that remains is to put your hands in the dough and experiment with the different ingredients: the oven will do the rest.
Professional pizza oven: how to choose the right one for your business
Pizza has always been one of the greatest Italian excellences. Recently, the pizzeria sector represents the link between the classic and the new trends, especially as regards the novelties in the equipment, and the increasingly varied types of pizza.
In order to create a perfect union between the “old way” and the new, the pizza chefs must be able to satisfy the increasingly demanding clientele, managing to guarantee the perfect quality of the pizzas. With this in mind, the managers of pizzerias should always be careful in arranging their premises with the technological innovations regarding the equipment of the trade, so as to be able to take advantage of the right tools and professional high-tech pizza ovens.
A pizza chef worthy of the name will require an excellent commercial pizza oven, such as to be able to guarantee and maintain the right cooking temperature, without the heat being lost. On the market, the types of commercial pizza ovens are numerous: it is possible to find excellent electric pizza ovens in specialized stores, revisited thanks to recent technological innovations, as well as many types of gas pizza ovens, suitable for all types of pizza.
The choice of the professional pizza oven that best suits your business can depend on many factors: the type of pizza that is produced (whether it is baked in a pan or directly on the hob), the quantity of pizzas baked daily and of course the taste. staff of the pizza chef.
With the aim of obtaining a pizza that does not disappoint the customer’s expectations, equipping your restaurant with an excellent professional oven suitable for different needs is essential. When buying a professional pizza oven, it is good to consider all the news on the subject, so as to be able to obtain excellent final products.
Among the various possibilities on the market, the following description of professional ovens can help the professional in this difficult but fundamental choice.
The great classics revisited: the electric, gas and wood-fired oven
A result of the technological innovations is certainly the improvement of the characteristics of classic professional ovens: the electric oven, in which the heat is released thanks to the overheating of the resistances; the gas oven, which produces heat thanks to the flame placed in the lower parts; the wood-burning oven, in which the heat is emanated from the wood. These different types are characterized by different ways in the emission and distribution of heat inside the oven.
As mentioned above, the professional electric oven is the ideal choice for the professional who is dedicated to preparing pizzas by the slice. The cooking of the product not only responds to greater uniformity, but is also safer than other types of pizza ovens. This oven reaches quite high temperatures (up to 450 °) and thanks to the new temperature control systems, combined with the insertion of heat-resistant handles, the safety of the operator is guaranteed.
Recent innovations in the field of professional electric ovens mean that some models have two or more independently adjustable cooking chambers, with the aim of cooking different types of pizzas at the same time without compromising the final results. Having a state-of-the-art professional electric oven means obtaining exceptional cooking results, without forgetting the ease of use and cleaning of the equipment.
As for the professional gas oven, the choice of many catering activities falls on this type of oven. Generally, the professional who is dedicated to cooking traditional Italian (and Neapolitan) pizzas and focaccias prefers the gas oven, as the pizzas remain crunchy on the edges and soft in the most seasoned part.
Generally, professional gas ovens are designed for LPG or methane systems and reach very high temperatures, around 450° C. To have the temperatures suitable for cooking traditional pizza, this type of oven is, without a doubt, an option to consider.
A commercial pizza oven of this type is equipped with a fireplace for the discharge of fumes, anti-scald handles and a whole series of options that make use really simple and safe. It quickly reaches the optimal temperature for cooking delicious pizzas and focaccias. Consumption is convenient and it is easy to clean after use.
From the point of view of energy saving, continuous technological research has ensured that electric and gas ovens also allow considerable energy savings. In fact, the choice of setting up its own Eco-Friendly oven business is the most popular.
The choice of a professional oven of these types translates into greater versatility of use, reduction of management and energy costs, immediacy of results.
Innovation that does not compromise professionalism: tunnel pizza ovens
Among the recent technical innovations, one cannot fail to refer to tunnel ovens for pizzerias, that is, high-profile electric or gas professional equipment, with truly high performance.
This type of oven is enjoying great success in many catering businesses, as it is versatile and easy to use, even for unskilled personnel. The quality of cooking has nothing to envy compared to other professional ovens, thanks above all to the constant maintenance of the external temperature even when in operation, to ensure the absolute protection of the operator.
With the guarantee of perfect thermal insulation, the tunnel oven for pizzeria allows the professional to expand cooking and products. In fact, these ovens are ideal for cooking pizzas, focaccias, tortillas, wraps, bruschetta, croutons, but also meats, first courses and vegetables.
The material used for the construction of professional tunnel ovens is not only synonymous with sturdiness, but with performance: it is precisely the refractory surfaces and the armored heating elements that create the right thermal performance.
The peculiarity of tunnel pizza ovens is the belt, which acts as a conveyor for the product to be cooked. It is thanks to the presence of the latter that it is possible to do without doors, shovels and other utensils for baking pizza. The width of the oven depends on the models (usually it is between 50 and 80 centimeters) and can vary according to the type of model and system present in the room, as for all other types of professional ovens.
With the tunnel oven for pizzerias the delicate cooking phase will no longer be a problem: just set the time and temperatures of the top and floor; the heat will then be regulated by a double control system inside the cooking chamber. In addition, the possibility of adjusting the speed of the conveyor belt constitutes a further strong point for the pizza chef, who is no longer forced to open and close doors and use shovels or other tools to bake.
Choosing the right oven can literally decide the future of a restaurant business, so the advice is to choose quality also with regard to the belt ovens and not look for savings on equipment as the oven is the real one beating heart of a pizzeria.
Choose the commercial pizza oven: the choice must be made according to needs
Thanks to technological innovations, the possibility of choosing between the various professional pizza ovens is really wide, without forgetting the best materials with which they are composed, which guarantee an ever greater functionality of the final products. When choosing a commercial pizza oven suitable for your specific needs, you must take into account the productivity and efficiency of the product, as this type of equipment was created with the intention of simplifying the life of the pizza chef in a concrete way, in order to ensure greater concentration on the main activities.
The presence on the market of many types of professional ovens means that these equipment (indispensable and fundamental for a pizzeria) are adaptable to the most diverse needs, and it is precisely for this reason that choosing the right oven becomes a crucial and important operation.
Wanting to give an example, it is possible to find on the market professional ovens of all sizes, with a cooking capacity of 8, 10 or even 14 pizzas at the same time, and all in a perfect way. Considering the daily inflows and the type of pizza you want to sell, the size of the oven can give a big hand to the professional, also allowing considerable savings.
A very effective way to measure productivity is to calculate the speed of service of an oven: the more efficiently and quickly the pizza cooks (some ovens are able to guarantee, electric or gas, a cooking in 60 seconds) the more you can increase productivity without compromising on quality. The high service speed of an oven is also the best way to guarantee a high service to the customer, who will be able to receive the pizza a few minutes after order.
The new commercial pizza ovens guarantee increasingly efficient results, as they can always keep the hob hot (in some cases, as we have seen for tunnel ovens, even when the fire is off) thus allowing optimal cooking of the pizzas and savings deriving from the progressive optimization of working times.
In conclusion, the suggestion for professionals in the sector is to check the professionalism and degree of experience of the staff, so as to be able to choose the best oven also according to these two variables.
Gas powered pizza oven: all the tips for choosing the best one
A good gas oven almost becomes a friend over time. You know it perfectly, because even if to an inexperienced eye it might seem the same as many others, performances or “whims” will never be the same for everyone.
By now, gas ovens for pizzerias, gastronomy, pastry shops or for cooking materials have nothing to envy to models powered by wood or electrically.
They are, in fact, able to satisfy any need of catering professionals or artisans by offering accurate control of both temperature and humidity.
The gas ovens for professional use are designed and manufactured to obtain the maximum in the cooking phase, which can be considered one of the most important moments in the preparation of dishes or in the creation of artifacts.
Among the strengths of this type of ovens, there is undoubtedly the reduction in energy consumption, ease of use and speed in reaching high temperatures.
But what are the qualities and requirements to consider in order to choose the best model, the one that best suits your business and your way of working?
Before answering this question, let’s find out how these tools work and what are the characteristics that a professional gas oven must have to be efficient and last over time.
Often if the room you have already has all the requirements, and is in compliance with the law to be able to install a gas-fired oven, you are oriented towards this type of instrument.
At first glance they might look similar to electric models, but what makes the difference is the way the heat is generated.
Gas ovens are equipped with burners located below the cooking surface which transmit the heat produced by distributing it in the cooking chamber.
The heat diffusion process takes place both by radiation and by convection, thanks to the movement of hot air that is created inside the cooking chamber.
The temperature is adjusted thanks to a knob or a display connected to a sensor usually placed at half height on the back wall.
When the oven is turned on, the burner works at maximum power, but once the desired degrees are reached, this is decreased with the aim of producing only the heat necessary to maintain the desired temperature constant.
The ability to quickly and quickly adjust and increase the degrees in the chamber, in a simple and immediate way, makes this type of instrument more functional than wood-burning models, especially if gas ovens for pizza are taken into consideration.
In fact, in wood-fired ovens, raising the temperature in the event of a sudden influx of customers would not be such an immediate and fast operation.
Particularly easy to use, gas powered pizza oven guarantee lower energy consumption than all other models on the market.
This, both for the lower cost of the raw material and because the burner after reaching the set temperature keeps it constant throughout cooking by modulating the intensity of the flame, without resorting to continuous, how expensive, shutdowns and ignitions.
7 specs to look for in a professional gas oven
Each activity has its own needs related to the sector, the size of the oven, and the modus operandi of the professional.
Yet there are some characteristics that well-made and well-designed professional gas ovens have in common.
Knowing how to recognize and identify them can prove useful in the purchase phase, so as to be able to make a choice as prudent and aware.
In general, when choosing the oven, factors such as:
The size and capacity
The insulation and cooking stability
The cooking temperatures and the speed of heating
The options available and the availability of spare parts
Customizable functions and programs
The production capacity and the level of automation
Ease of installation and maintenance
Let’s see them in detail.
1. Dimensions and capacity of the oven suitable for your business
The capacity of an oven is evaluated based on the number of chambers, their depth and the number of trays they can contain (objects in the case of ovens used for cooking materials that we will see later). It goes without saying that the dimensions will have to vary according to the production to be made.
The height of the rooms can also vary, for example, in the pastry shops, the lower rooms are suitable for baking biscuits, while the higher ones are ideal for leavened products.
In general, it can be said that the height of the cooking chamber must be defined according to the type of product to be cooked.
In evaluating the best gas powered pizza oven size for your business, three variables should therefore be evaluated:
Space available in the room where the instrument will be placed
Production capacity needed to meet demand
Size of the product to be cooked
If you are considering the purchase of a gas powered tunnel oven, calculating the footprint well is essential.
These instruments, in fact, take up more space than traditional models, although on the market it is also possible to find extremely compact gas tunnel ovens that can be integrated into any automatic production line.
In particular, for tunnel ovens it is the length that must be taken into consideration. The difference, compared to normal gas ovens, is given precisely by this characteristic, while as regards the width, there are no significant changes.
Obviously, the larger the kiln, the greater the potential production, as productivity is closely related to the size of the model purchased.
2. Insulation and cooking stability
A non-negligible feature in the choice of any oven concerns the invoice of the insulation.
The materials with which the different models have been made must in fact keep the heat inside the chamber and ensure the stability of the set temperature and uniform cooking.
Having a cooking chamber in aluminized steel sheet, for example, due to the intrinsic characteristics of the material that make it an excellent conductor, will be able to guarantee excellent performance and better manage heat.
A good thermal stability inside the oven allows, in fact, to obtain dishes always cooked to perfection, even during peaks of activity.
Well-designed insulation and the use of quality materials for the coating ensure optimal thermal insulation capable of avoiding costly heat loss.
3. Cooking temperatures and rapid heating
According to the needs of each sector, gas powered pizza oven can reach different maximum temperatures. These can vary from 450 ° C for pizza ovens to 1550 ° C for those used for firing ceramics.
In the later case, the instrument must be equipped with special high-speed burners with turbine and designed to allow adequate pressurization inside the chamber to ensure perfect temperature uniformity.
It is therefore important, before making a choice, to be clear on how many degrees the oven will have to reach during the day and the level of control necessary to obtain excellent production.
Some ovens offer the possibility of regulating the temperature in each zone, so as to give homogeneous cooking to the products, while others allow you to keep the humidity level in the chamber under control.
4. Optional for the oven and availability of spare parts
In the daily management of restaurants, pizzerias, delicatessens or pastry shops, the accessories and products for the care and maintenance of the oven allow you to always get the most from your workmate.
From the wheels equipped with brakes to the accessories for arranging and transporting the trays to be cooked and the plates to be regenerated, there are several solutions designed to make the oven more versatile.
It is therefore worth considering the possible features of the options, and then choose according to personal needs:
Controls: intuitive and easy to use, they can provide for safe shutdown in case of overheating, hyper-technological functions or easily removable knobs, etc.
Safety: less heat loss towards the outside, ergonomic and heat-resistant handle, door with quick flag closure
Exhaust air pipes: good supply and exhaust in the cooking chamber, or vent port
Special equipment: oven support equipped with tray shelves and comfortable wheels with brakes, heated base, door stop on the left instead of right, window for visual control of cooking, trays of multiple sizes for pastry and bakery, etc.
Finally, it is always good to make sure that spare parts are available should you ever need them.
5. Customized functions and programs for different preparations
Bread, pizza, roasted and braised desserts require different cooking methods, just as ceramic and porcelain products may require control of the cooking cycles with digital instruments and microprocessors.
To get the most out of your oven, you need to make sure before purchasing that the model is equipped with the cooking programs you need and that it offers the possibility of memorizing the most suitable combinations for your production.
Some activities may require heat at specific stages of the process, while others require greater control of the humidity in the cooking chamber in order to obtain the right degree of softness.
Products such as brioches, for example, need a jet of steam in the front part of the oven, in order to give the crust a shine and the right composition.
Consequently, based on your type of production, you need to select the oven that has the most suitable functions, or consider a model that allows you to range in the technique used by offering more cooking modes.
Among the many functions, particularly useful, could be that of the automatic pre-ignition, thanks to which it is not necessary to go to the workplace well in advance to turn on the oven.
In addition, one aspect that is often not paid attention to is that of cleaning. Yet daily sanitizing work tools is an operation that requires time and specific products.
Gas powered pizza oven such as Italforni’s Windy, for example, are also designed to meet this need by offering an effective, fast and ecological car wash system.
However, it is not enough to have many programs and functions: you must also evaluate their ease of use.
Having an oven that is immediately understandable and easy to use offers concrete support during work.
6. Production capacity and automation
Before making any choice, it is good to evaluate the quantity of products that you intend to cook daily or, at least, have a goal of what you would like to achieve in your laboratory or kitchen.
Only in this way, in fact, will it be possible to choose the professional gas oven that has a production capacity suitable for your business. Usually this parameter is also reported in the technical data sheet of the model being considered, so as to be able to compare multiple solutions.
The decision to purchase a gas tunnel oven is generally motivated by the need to increase the quantities of food produced. It may therefore be useful to evaluate the degree of independence that these models can offer, thanks to two fundamental characteristics:
Adjustment of processing speed
It will not only benefit the operator, but also the entire production line which will be made more efficient.
7. Installation and maintenance of gas powered pizza ovens
In the case of gas ovens, the time required for installation and maintenance is significantly reduced when compared with that required for wood-burning ovens.
A solution for every need
Professional gas ovens can be used for multiple uses, just like electric ones. Based on the sector in which they are inserted we have:
Furnaces for firing materials
The first category includes all those gas ovens specially designed for cooking objects made of different materials such as, for example, ceramics or the processing of glass paste.
While gas ovens for food can be considered all those tools capable of cooking food in a more or less automatic way and which can be multi-storey, or tunnel like in the case of industrial productions.
Ovens intended for food use can be divided into two further types:
Multi-level ovens: they have cooking chambers arranged on different levels and are made of steel sheet, so as to ensure the greatest possible thermal insulation. This type of tools is mainly used in pastry shops and pizzerias, contributing to the cooking of baked goods
Tunnel ovens: their operation is based on a belt which, by automatically sliding, carries the food along the entire length of the oven. The temperature and speed are manually adjusted by the operator. Thanks to their structure, tunnel ovens allow to optimize production, both in terms of quantity and variety, proving to be the best allies for products such as pizzas, wraps and croutons.
Let’s now analyze in detail how professional gas ovens fit into different activities.
Gas powered pizza oven: practical, economical and safe
When it comes to pizza, combining tradition and modernity is not always easy. Yet modern gas ovens, designed specifically for this sector, are able to guarantee performance at the level of wood-fired ovens, historically the symbol of Italian pizzeria.
Professional gas ovens for pizza are usually designed for LPG or methane systems and reach temperatures of around 450° C.
The models falling into this type are generally equipped with a fireplace for the discharge of fumes, anti-scald handles and a whole series of accessories that facilitate their use.
The strengths of gas-fired ovens for this sector are linked to energy saving, practicality in use and the ability to reach high temperatures in a short time, allowing the optimal cooking of pizzas.
Robustness and functionality are two other characteristics common to most pizzeria solutions.
The sturdiness is given by the aluminized steel sheet of which the cooking chambers of the oven are made, while the functionality is mainly guaranteed by the counterbalanced opening doors, by the internal lighting and by the independent chambers with electronic temperature regulation.
Also not to be underestimated during the purchase is the ease of cleaning: in fact, gas tools usually do not have resistances that could make the hygiene process longer.
Gas-fired ovens are often thought of as more dangerous tools than professional electric models.
In fact, all Italforni gas powered pizza ovens offer maximum reliability and strictly comply with the European Union directives on safety, hygiene and respect for the environment.
In fact, each instrument is equipped with special safety valves and ensures rapid steam discharge.
Wanting to summarize the advantages offered by professional gas ovens for pizzerias we have:
Practicality: to turn the oven on and off just flick a simple switch, while to adjust the desired temperature simply adjust the thermometer knob or set the desired program via the display
Cleaning: thanks to the gas supply (LPG or methane), the installation of soot suppressors is not required or necessary
Economy: the hourly gas consumption required to power a professional oven is generally low. Furthermore, thanks to the electronic control unit there is a saving in consumption while fully respecting the environment. The modular flame offers the possibility to lower the flame in the absence of orders, thus reducing consumption
Reliability: all burners respond to strict control protocols. In addition, the tools are tested before being placed on the market
Optimal cooking: the pizza will be cooked evenly
Respect for the environment: as for the electric oven, the gas one does not require special filters to be applied to the flue as it does not have the latter. In addition, the particular blown burners of which some models are equipped together with the forced-type air intake, together with the heat exchanger, allow considerable economic and ecological advantages.
For all these reasons, gas powered pizza oven are the best choice for many restaurant activities and in particular for those who prepare traditional Italian pizzas and focaccias.
Gas ovens for pastry, bakery and gastronomy
Gas ovens for bakeries or pastry shops work with a burner placed under the floor that generates the heat and distributes it in the cooking chamber.
The process of temperature diffusion occurs through irradiation, that is when the surface parts of the cakes are exposed to the hot rays of the oven; while, in a second phase, the heat spreads by convection through the movement of hot air inside the chamber.
The gas oven, following its ignition, operates at maximum until the desired temperature is reached, after which it reduces the power and keeps the set heat constant for all the time necessary for cooking.
This type of oven is particularly suitable for taking advantage of two different cooking modes: convection-steam (such as Windy) or static (such as ECOGAS).
Furthermore, the electronic management of the oven allows you to cook in different ways even during the same cooking cycle.
Why choose a gas oven?
Certainly for its convenience, but also because the gas powered models do not require a lot of maintenance.
The gas, in fact, does not need to be controlled while cooking food, offers the possibility of having a continuous flame and does not require a flue.
For this reason, many catering businesses opt for this type of solution, which turns out to be ideal for those who do not have the space or the predisposition to install the flue in their premises.
To orient yourself in choosing the best gas powered pizza oven for your laboratory or kitchen, you must first identify:
What is the quantity of products that must be cooked every day
What are the types of food that you want to offer to your customers
Only after having identified these two parameters will it be possible to proceed with the search for the perfect instrument.
A good gas oven for bakeries and pastry shops must have very specific characteristics so that it can integrate with the business structure and meet its growth objectives.
Before buying your instrument, you should therefore pay attention to:
Versatility and dimensions: the oven must be selected based on the space available and the production objectives to be achieved. Investing in a resistant and long-lasting oven that, in the event that the business is transferred, can move easily represents safety and considerable savings
Quality of the materials used for construction: the use of quality refractory materials becomes even more important, because they help to perfectly diffuse the heat and to cook confectionery products in a widespread way. Furthermore, the gas models must be equipped with heat exchangers that allow high efficiency and lower energy consumption
Easy cleaning of the cooking chamber: easily eliminating food residues from the oven saves time and energy that can be dedicated to other activities
Quantity of products that must be cooked during the day
Usability of the preset programs: a functional display decreases the errors that can be made in the regulation of the temperature or in the times dedicated to the process. Greater precision, thanks to the automation of processes, is essential in baking desserts
Presence of a steamer: some pastry products need a high degree of humidity, it is therefore advisable for the oven to be equipped with this accessory. To avoid the accumulation of steam when the door is opened, in some cases it is possible to customize the oven with a forced suction system
Ease of use: to make laboratory work as easy and convenient as possible, an intuitive and easy-to-use oven is always a good choice.
To ensure a perfect and adequate yield for each type of cake, the oven must be able to handle different cooking operations with a full load of any product.
There are products, for example, which by their nature, especially in the first moments of cooking, require a high percentage of humidity.
Having a professional combi oven, that is, one that offers the possibility of cooking in a static, ventilated or mixed way, is a valid solution.
Static and ventilated or mixed: the cooking possibilities
Some gas oven models for pastry, bakery and gastronomy offer the possibility to choose the type of cooking desired between two different options:
Ventilated or mixed cooking
To get the most out of your oven, you need to be clear about the characteristics that differentiate them and the peculiarities of each one.
1. Static cooking
The oven, such as ECOGAS, in this case, spreads the heat inside the chamber by radiation, without the air being moved by special fans. This type of cooking is widely used in pastry shops and bakeries because it is particularly suitable for their production.
Static ovens generally consist of relatively low chambers, where it is possible to differentiate and adjust the temperature of the top and floor.
It is also possible to open or close the oven valves to maintain or release the steam released during cooking.
2. Ventilated or mixed cooking
In ventilated cooking, the heat reaches the dish through forced ventilation which allows the oven not only to be much more effective, but also to reduce the time required to take the food out of the oven.
Ventilated gas ovens such as Windy usually have large chambers that can accommodate many pans. Cooking takes place through the heat emanating from the blown burners, combined with air ventilation that favors cooking uniformity.
Unlike static cooking, ventilated cooking tends to dry the products more. However, many of the modern ventilated ovens have the advantage of being able to use functions that exploit steam and offer the ability to control the humidity in the chamber.
In mixed cooking, both hot air and steam are introduced into the chamber at the same time.
This creates an ideal environment for cooking sweets, as, thanks to the high humidity, a high heat transmission capacity and a uniform temperature are obtained.
To make the difference in the cooking phase are also the raw materials used and the recipe you want to make.
For this reason, the gas powered pizza oven should always be chosen that offers the most suitable type of cooking for the kind of desserts or foods that you intend to cook.
Professional gas oven for cooking ceramic and porcelain
Leaving aside the food sector and moving into the world of professional gas ovens for cooking materials, we find tools made to reach extremely high temperatures, which reach almost 1550° C.
The basic operation remains unchanged, but in this case the mounted burners are at high speed with turbine and there is always a double safety system made with approved equipment.
Insulated in ceramic fiber, muffled refractory slab or refractory bricks of the best quality, the models for firing majolica are able to guarantee perfect firings, especially for third fires, applications in gold and lustres or enamels.
Let’s see what are the 4 main characteristics that a professional gas oven must have in order to perform well in ceramic firing.
Homogeneous temperature distribution: the ability to manage heat plays a fundamental role in stemming possible errors during the cooking process. Especially since this phase in the realization of ceramic products is very long and delicate. Having a gas oven that allows automatic temperature recovery with pre-programmed gradient in the event of a power failure helps to save time and resources, essential elements for any activity
Optimal thermal insulation: in order to fully control the internal temperature, it is not enough to have a perfect mechanism, but it is also necessary that the oven is made with materials that guarantee correct thermal insulation, thus avoiding unnecessary heat loss
Adjustment with pre-set programs: the best gas ovens on the market have a control panel, capable of memorizing cooking cycles, easy to use and able to control cooking absolutely free of thermal shocks, with final and descent temperature aintenance controlled
Capacity of the cooking chamber and management of the height of the top: the size of the products to be cooked determines the dimensions of the oven. Having the possibility, however, to adjust the hob, helps to make the professional gas oven modular to meet every need.
All the features just seen allow an easy and efficient use of the gas oven for ceramics, regardless of the volume and quantity of charge inserted.
Ultimately: what is the best gas powered pizza oven?
We have seen what are the different types and characteristics to be evaluated in order to choose a professional gas oven made with cutting-edge materials and technology. But which is the best?
There is no single answer to this question. Each pizza chef, pastry chef or artist creates different products both in qualitative and quantitative terms.
Not to mention that everyone has their own technique, has more or less large rooms and can make use of expert collaborators or apprentices.
The perfect oven is the one that is most able to integrate and adapt to your business and your way of working, facilitating the cooking process as much as possible.
Today the market offers gas powered pizza ovens that are increasingly efficient, precise and above all safe, with countless different functions and characteristics that are well suited to meet everyone’s needs.
Bakery ovens: how to recognize the differences and choose the right one
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.
Gas or electric oven? Discover the main differences
Which is better, a gas oven or an electric oven? Let’s see the characteristics of both so that we can choose the best one for your needs.
Despite popular tradition still being fond of classic wood-fired ovens, today it is undeniable that excellent pizzas can also be baked using gas or electric ovens.
These cooking appliances, equipped with the latest technological innovations, are capable of delivering outstanding results while offering numerous advantages such as increased convenience and reduced energy consumption.
On the market, one can find numerous solutions with varying degrees of advanced features, making it often difficult to choose between a gas or electric professional oven.
Let’s take a look at the characteristics that differentiate these two types of power sources, in order to select the most suitable professional oven for your business.
A gas oven operates thanks to a burner located at the bottom. When the oven is turned on, the heat spreads initially through radiation inside the combustion chamber and then circulates through convection.
The burner operates at maximum power until the desired temperature is reached. Once the sensor indicates the temperature has been reached, it switches to a minimum setting, providing only the heat necessary to maintain the temperature.
Typically designed to work with LPG or natural gas systems, modern gas ovens can reach high temperatures, safely reaching up to 450°C.
In fact, the best gas ovens for pizza are equipped with safety valves (in compliance with European Union directives) and various measures specifically designed to enhance their reliability.
Among the main advantages offered by gas ovens are:
Reduced energy consumption;
Convenience and ease of use;
Quick heating to operating temperature.
Although some less advanced models may struggle to maintain a constant temperature during cooking, these types of professional ovens work similarly to wood-fired ovens. However, they offer the advantage of being more practical to use, cleaner, and more consistent in their operation.
The use of professional gas ovens is becoming increasingly popular in pizzerias.
Sometimes it is a necessity based on the available facility infrastructure, while other times it is a conscious choice by the pizzeria manager. For example, if their goal is to save on equipment costs without sacrificing reliability and quality in the cooking process.
Why choose an electric oven for pizza?
If abroad, the demand for electric pizza ovens has been steadily increasing compared to Italy, even in the Beautiful Country, more and more restaurateurs are turning to the purchase of this type of ovens.
Increasingly advanced technological solutions can ensure that modern electric ovens deliver the same cooking performance as traditional wood-fired ovens. However, they offer the advantage of having some functions that improve both the cooking process and the work of the pizza chef.
The choice of professional electric pizza ovens, therefore, proves to be an ideal solution from many perspectives. Let’s see what advantages they are able to offer.
The advantages of professional electric ovens
Two major advantages of electric pizza ovens are the speed at which they can reach the operating temperature and their size.
Indeed, managing the temperature of an electric oven is much simpler and consistent compared to wood-fired models.
Furthermore, electric ovens typically have more compact dimensions than traditional wood-fired ovens, making them an ideal solution for businesses with limited space.
In an electric oven, heating is achieved through electric resistances placed in various areas of the cooking chamber, generating heat. This results in a rapid temperature increase and the ability to independently control both the upper and lower heat.
In this type of oven, there is no combustion or associated residues, as there is no open flame. Thanks to advancements in construction technologies, the achievable temperatures are now on par with the best wood-fired ovens, with the advantage of being able to be maintained consistently and controlled precisely.
The significant advantage of electric ovens, therefore, lies in their ability to maintain a constant temperature better, allowing for significant energy savings.
Caruso®, the first electric oven for Neapolitan pizza by Italforni, is a cutting-edge cooking tool in its category. It can reach 530°C, combining the same cooking performance as a wood-fired oven with all the benefits of modern electric ovens, resulting in the ability to consistently produce perfectly cooked pizzas, easily and quickly.
What is better, a gas oven or an electric oven?
The choice of the best gas or electric pizza oven is influenced by numerous factors, such as its intended use and the available space in the establishment.
In general, though, we can say that a professional gas pizza oven is practical to use and can reach very high temperatures. On the other hand, an electric oven has the advantage of being easy to install and operate, in addition to being extremely versatile.
When it comes to the energy consumption of pizzeria ovens, gas ovens typically consume slightly more than wood-fired ones, but they excel in being much easier to use and clean, even for less experienced staff. Unlike older models, modern electric ovens can keep consumption in check, thanks to advanced insulation systems and the use of highly insulating materials that prevent heat loss.
In conclusion, choosing the best oven for a pizzeria today means identifying the model that can deliver impeccable cooking results and facilitate the work of the pizza chef, while also meeting production needs while keeping an eye on energy efficiency.
5 things you should know before buying a commercial electric oven
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?
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.
Italforni at HostMilano 2021
An event you can’t miss
From 22nd to 26th October at Milano Fair
Also this year, Italforni participates at HostMilano from 22nd to 26th October.
Come and visit us at the world fair dedicated to catering and hospitality and discover CARUSO®, our new Neapolitan pizza oven!
Where to find us
You will find us in Hall 03 – Stand E34 – E41, where you can see our ovens baking and ask us for all the information you need about the best product for your business.
You will discover the incredible versatility of ITALFORNI products, the high technology behind each machine, the quality of the materials and the fantastic design of our pizza ovens.
Furthermore, we offer you a rich show cooking program with several Pizza Masters from the best Neapolitan tradition from all around the world!
Italforni Pesaro at HOST 2017
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!
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.
Italforni Pesaro at SIGEP 2018
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.
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.
Leavening and baking bread: the 4 most frequent mistakes
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:
Mix of wrong flours;
Incorrect salt dosage;
Poor dough processing;
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.
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:
Ineffective cuts on the surface;
Do not use the “steamer”;
Too high temperature;
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.
Do you want to find out which mixer is best suited to your business?
Pizza baking stone: advantages and cooking details
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.
Are you looking for the most suitable professional oven for your business?
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.
The best commercial electric pizza ovens
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:
Uniformity and quality of cooking
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.
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.
The Euro professional oven is available in two versions:
Stand has an aluminized steel baking chamber with refractory floor
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.
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.
Creating the perfect dough: 4 secrets for using a commercial dough mixer machine
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.
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.
Stimulates leavening very well
Ideal for working with bulky doughs
Doesn’t excel in productivity
Are you looking for the ideal commercial dough mixer machine for your business?
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.
Do you want more information on choosing the right commercial dough mixer machine for your business?
How to achieve high performance with a gas pizza oven
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.
Are you looking for the right gas pizza oven for your needs?
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.