What should be the oven for pizza? Which firm to buy a pizza oven? Expert Reviews and Tips

A real pizza, juicy and aromatic, on the thinnest crisp test can be prepared, based on the best traditions and recipes of Italy, using a proprietary Oven for pizza. The choice of thermal equipment for the kitchen is quite wide. What type of furnace for productivity and cooking methods will achieve the perfection of the taste qualities of the famous product?

Types of furnaces

With all the variety of recipes and methods for making pizza, there are conventionally distinguished two more known types - Italian and American. When preparing each of them, you must follow a certain number of rules. This applies not only to the method of making blanks and to ingredients, but also to furnaces in which pizza is baked.

Among the professional kitchen equipment for increasing the efficiency and automation of processes in the kitchen, mainly in restaurants and cafes, the main types of furnaces are offered: wood, so-called Pompeian, electric and gas. Also, the kilns are classified according to the principle of their operation for podvye and conveyor.

Before buying, experts are strongly advised to think through all the details, since the right choice of the type of oven will affect the quality of the prepared dishes and the organization of the work of the staff.

Woodburning stoves

Classic and, moreover, the best option is rightly considered a wood-fired pizza oven, also called Pompeian. Its design was developed on the Apennine peninsula and was a semi-open hearth that was used exclusively for cooking Food. The furnace is somewhat similar to a fireplace and consists of a hearth, which is usually made of fireclay bricks or natural stone, and a dome or arch created in the form of a hemisphere of tapering brick rows. Such a wood-burning pizza oven withstands high temperature loads, inside it heated air masses circulate from the bottom up, which ensures fast and high-quality cooking. This process takes pizza about 3 minutes, the temperature of the oven is 350-400 ° C.

Fuel is used for fuel briquettes, charcoal, hardwood firewood. To warm up the oven it takes from 40 to 60 minutes, during which time the temperature in it reaches 500 ° C. Then, the burning fuel is pushed to one of the walls of the furnace to ensure a uniform motion of the thermal masses. The ready pizza layer is laid directly on the oven underneath and during the cooking process it is rotated with a specially designed shovel for the most uniform baking.

Classification of wood furnaces

The wood pizza oven has been used since ancient times. It is considered an invention of the Italians, but similar household appliances were in use both among the ancient Egyptians and among the Turkic peoples. This is the most classic way to prepare a prototype of pizza - tortillas with a filling, as well as home-flavored bread and other dishes. And today it is believed that you can prepare real pizza only in a wood-burning oven. Only now it has several variations and is classified according to the method of delivery, installation and capacity.

A pizza oven can be supplied Assembled and disassembled. The latter option is convenient for installing it in a certain room. It is mounted and sheathed already in place by professional masters.

According to the type of installation, the kilns can be finished and have a finished look, mobile, installed on special trailers and used for outbound holidays and other events, as well as built-in, custom-made to a particular room of a pizzeria, restaurant or other institution. The capacity of this kitchen equipment can be different and depends on the type of institution, its capabilities. Small cafes order small ovens, which are designed to cook simultaneously four pizzas with a diameter of 35 centimeters. To increase the efficiency of processes in the kitchen, medium-sized ovens are used, which make it possible to cook up to 10 pizzas, and large ones - from 12 or more.

Advantages and disadvantages

Perhaps, no oven will allow to achieve such a rapid effect as a wood-burning stove. Just a couple of minutes, you get a ready-made pizza, wrapped in a special fragrant smoke, giving its taste a unique piquancy. Yes, and according to experts, the real pizza goes only in a wood-burning oven, where it is baked on open fire.

The beautiful appearance of the equipment allows you to put the stove directly in the hall with visitors who can watch the spectacular cooking process of a favorite dish. Such an oven does not require the cost of electricity, gas and has an affordable price range.

However, the type of fuel used can not be called cheap, especially taking into account the time required for heating the furnace. Its dimensions are also not always convenient. For a long time, open fire was also considered the main disadvantage, but due to the use of a hydrofilter over the furnace, this is no longer a problem.

When choosing a wood-burning oven, experts are advised to pay attention to its model, the installation method, and the discharge of combustion products. The price issue depends largely on the choice of equipment. This can be both an economical option, and an oven with a fairly expensive decoration of tiles or mosaics.

Sewage furnaces

If the stove is purchased not for an expensive restaurant, but for a more modest establishment, experts advise acquiring a kind of analogue to a wood-burning stove in which gas and electricity play the role of fuel. This is a pod stove for pizza. According to professionals, this is a more economical option, giving the opportunity to vary the ingredients and baking time.

The name "podovaya" is due to the ceramic pod inside the equipment. The principle of preparation is based on the heating elements installed inside the working chamber, having the form of tubes. They heat up under and top of the camera. This is a kind of analogue of a wood-burning stove, only in the form of fuel gas or electricity is used here.

Heating the furnace to 250 ° C is set using a thermostat. Pizza is cooked for about 8 minutes. Such furnaces can have both one and several tiers, which significantly affects the performance. Multi-tier furnaces allow to save space in the room and increase efficiency during cooking.

Classification of baking ovens

The bottom furnaces in terms of capacity are classified in the same way as wood-burning stoves. By the number of levels they can be one-, two- and three-level. By the type of power they are distinguished by their electrical and gas types.

Advantages and disadvantages

The main advantages of such industrial devices are small dimensions and low power consumption. Oven furnaces differ in the internal volume of the chambers, which also serves as their dignity. You can choose a model for a certain size pizza, calculate the performance of the oven, depending on the seat in the pizzeria, etc.

The only thing, based on the feedback and advice of experts on equipping the pizzeria with technological equipment, it is important to pay attention when buying a hearth furnace for the inner lining of the camera and the quality of the hearth. With insufficient thickness, which is often found in inexpensive models, the ceramic sector plates are loosely fitted. This significantly degrades the quality of baking. Pizza is obtained by the oxen and often burns.

Experts recommend more expensive models of hearth furnaces, in particular Cuppone kilns. This Italian company produces equipment with a camera made of a material that mimics a stone, which makes it possible to bake an excellent pizza. Experts unanimously advise not to save on the stove, as the future success of the institution depends on it. They also recommend paying attention to the groups of heating elements (TENs), separately adjusting their temperatures.

The indisputable advantage of multi-tier kilns is the ability to continue working in the event of failure of one of the lines before the arrival of the service department or until the replacement of the necessary spare part. Experts say that this is an important advantage and, despite the sufficient performance of even one chamber of the furnace, advise to immediately purchase two-chamber equipment.

Furnaces are specially equipped with heat-resistant glass, which is very convenient for monitoring the baking process. Under the furnaces can be both upper and lower, provides a fairly convenient solution for the front wall and control.

These advantages make such a pizza oven quite popular. Price Such equipment is also one of the advantages, as it differs significantly from wood furnaces. Depending on the model, the availability of levels, the country of the manufacturer, it varies from 20 000 to 260 000 rubles.

Of the disadvantages of the oven is a low heat protection and the probability of burning pizza when laying it directly on the machine.

Conveyor Ovens

In large pizzerias or in the network of pizzerias, the conveyor belt has become quite popular. For pizza, it has a container in which it is launched from one side and the other is already taken ready. On average, the camera uses a temperature range of 220 ° C. Heat flows are distributed automatically in the system, not allowing the pizza to burn. It takes about 8 minutes.

Unlike wood and baking ovens, conveyor devices use convection heating, rather than direct IR heating.

According to experts, conveyor furnaces are an indispensable equipment for a network of pizzerias, especially those located on a busy place. With a constant flow of visitors, one simply needs to comply with such a basic requirement as obtaining products that are unified by type, type, size, quantity of filling. Conveyor ovens are excellent for this purpose, which can only be programmed for each specific type of product.

Classification of conveyor furnaces

Conveyor ovens are characterized by high productivity. Small equipment per hour is able to give 12 ready-made pizzas, the average - up to 20 pizzas. Large stoves, respectively, give for the same time from 20 dishes.

According to the type of food, like baking ovens, they are gas and electric. And according to the method of their installation - floor and table.

What are the advantages and disadvantages

Among the advantages of conveyor furnaces are uniform heating and baking, high productivity. Of the shortcomings of equipment, it should be noted its large size, high cost and high power consumption.

Of all the known types of furnaces, work on conveyor equipment from pizza-jolo does not require special professionalism. This is the easiest pizza oven. Its electric model is considered to be more practical and does not require a gas supply. However, gas furnaces are considered more economical.

How not to make a mistake in the choice?

When choosing a set of necessary equipment, experts advise paying particular attention to the furnace. Proper selection of its power is difficult enough, so it is so important to think about the planned flow of visitors, the size of the pizza and its kind, the type of sales - whether the pizza will be prepared to order or be served directly in the hall.

The main thing, according to experts, choosing a pizza oven, to start from the concept of the institution first of all. For the economy class, fast food there is no reason for special concern. If we are talking about a good restaurant, then it is necessary to select equipment appropriate to its class.

Next you need to decide on the type of pizza. For American and Canadian pizzas, equipment with low temperature conditions is suitable. For classical Italian pizza, the equipment is selected with high modes, which, for example, are provided by wood-burning stoves. But do not forget that they require a lot of skill pizza. The process of baking in such ovens is brief, but requires special attention, dexterity, ability to maintain fire and knowledge of other nuances of pizza production.

More individual approach to the choice of the country of the manufacturer. Pizza ovens are made practically all over the world. Many restaurateurs traditionally prefer Italian manufacturers, among which the most popular are Morello Formi, GAM, Frosty, Pizza Group, GGF, Apach, OEM, Sirman, Fimar, Pavesi and others.

Experts say that it is always better to give preference to high-quality equipment from well-known world manufacturers, also proven by time. So, for example, for seasonal cafes, restaurants that have pizza in the range of their dishes, the ideal solution Will become a pizza oven Gam. Compact models of this brand allows you to save space in the kitchen, as well as install equipment directly in the hall, making pizza in front of customers.

According to the professionals, German manufacturers Mastro, Bartscher, American Lincoln, Baker Pride, Turkish SGS, Euro Gastro Star, OZTI, Bartscher are doing their job well.

Own "pizzeria" in the garden

In our time, you can see many excellent examples of the successful location of the outdoor area for cooking in private homes and cottages. Here you can cook shish kebabs, fresh bread, various dishes in pots and, of course, pizza. To create such a zone, they resort to the help of professionals, and quite often, using instructions and video materials on the sites, create a pizza oven with their own hands.

The most common option is a clay oven. To create it, you need to think about the dimensions, calculate everything clearly and start preparing the foundation. The furnace itself is made of fireproof material - adobe, fireclay bricks. The assembly of the arch can begin with an archway of reclaimed red brick and a clay-sand mixture. Particular attention is paid to the hood extraction.

Tips and recommendations for the construction of a clay oven can be found in the book of the most famous builder of such equipment Kiko Denzer "Build Your Own Earth Oven".