Ovens

Ovens cover a broad range of equipment pieces and include combi, deck, cook and hold, microwave and convection.

Advertisement

Pizza operations typically utilize deck or conveyor ovens. When producing Neapolitan pizza, though, operators turn to wood-fired ovens. All three ovens operate in vastly different ways.

Convection ovens are great for baking cookies, crusty breads and other baked goods, along with potatoes, casseroles and more. As relatively simple units, many of the tips for keeping convection ovens working well should be common sense to experienced operators.

For cook lines with limited space, combi ovens take the place of multiple pieces of equipment, including convection ovens and steamers. These units also can replace cook and hold cabinets, proofers or slow cookers when used at low-heat settings.

Commercial kitchens rely on speed and consistency in the cook line, and convection ovens help achieve these goals. This equipment evenly cooks food using a fan to circulate dry heat at high velocities.

In pizza operations, deck ovens provide results similar to wood-fired ovens when creating traditional thin crust pies. After about an hour of preheating, these units’ decks, where staff place the pizzas to cook, can maintain temperatures as high as 700 degrees F using either gas or electricity. Deck ovens generally cook pizzas in approximately five minutes.

Wood-fired ovens come in many different configurations to meet a variety of production requirements.

Products: Most Recent Articles