A conveyor pizza oven is used mainly in large chain pizza houses with a large throughput, meaning they have lots of hungry customers who love their pizza. There are different types to suit practically every need. There are space-saving models and those built to handle high volumes. They may be stacked two or three high. In all of them, the uncooked pizza travels through a curtain of heated air that penetrates and cooks the food.
The impinger oven design is able to accelerate the transfer of heat, trimming cooking times by as much as 30 per cent. They also produce a better quality product. They also make less noise, which makes them popular with the kitchen staff, for whom it is a major health and safety issue.
The tunnel conveyor system offers a number of benefits. The product is put directly onto a detachable wire mesh conveyor that does not require long paddles or even the need to open and close the door. The wire mesh is then removed and used to place the cooked dish onto the work station. The conventional process requires someone to make the dish, a second staff member to place it in the oven and watch to make sure it cooks properly and yet another employee to package it for sale.
The tunnel design only requires two staff, because the step of opening and closing the oven door and monitor the baking process are eliminated. Baking time and temperature are preset. This design lends itself equally well to stacking, which means that production may be expanded during hours of peak business or scaled down to one oven when it is quiet, thus saving money on energy costs.
Conveyor belt ovens are available in different sizes, 18-inch, 24-inch and 36-inch. They are used in fast food chains and restaurants, but also hospitals, hotels and schools. A chef can product perfect snacks while at the same time keeping costs to a minimum. They also offer the best in health and safety of the staff.
The modern pizza originated in Naples, Italy in the late 19th Century, when Queen Margherita was served a dish in the colors of the Italian flag, red, white and green (tomato sauce, mozzarella cheese and fresh basil). Neapolitan pizzas evolved from the Ancient Greek pita, a bread base covered in herbs, cheese and oils. The Romans invented a dish called 'placenta', which consisted of a layer of flour covered in honey and cheese flavored with bay leaves.
Modern pizza crusts vary in thickness from the thin 'Italian', popular with slimmers, to the filling 'deep dish'. Recently devised stuffed crusts contain cheese, meat or melted garlic butter. In the United Kingdom and America, pizza topping are evolving in tandem with changing immigration patterns. You are now as likely to order chicken tikka on your snack as you are the traditional cheese, spicy tomato sauce and sausage.
The conveyor pizza oven gives the chef the flexibility to set time and temperature settings to accommodate all thicknesses of crust as well as the trendy 'calzone', which is a conventional pizza folded in half and then baked. As technology evolves further, so will this popular and timeless snack.
The impinger oven design is able to accelerate the transfer of heat, trimming cooking times by as much as 30 per cent. They also produce a better quality product. They also make less noise, which makes them popular with the kitchen staff, for whom it is a major health and safety issue.
The tunnel conveyor system offers a number of benefits. The product is put directly onto a detachable wire mesh conveyor that does not require long paddles or even the need to open and close the door. The wire mesh is then removed and used to place the cooked dish onto the work station. The conventional process requires someone to make the dish, a second staff member to place it in the oven and watch to make sure it cooks properly and yet another employee to package it for sale.
The tunnel design only requires two staff, because the step of opening and closing the oven door and monitor the baking process are eliminated. Baking time and temperature are preset. This design lends itself equally well to stacking, which means that production may be expanded during hours of peak business or scaled down to one oven when it is quiet, thus saving money on energy costs.
Conveyor belt ovens are available in different sizes, 18-inch, 24-inch and 36-inch. They are used in fast food chains and restaurants, but also hospitals, hotels and schools. A chef can product perfect snacks while at the same time keeping costs to a minimum. They also offer the best in health and safety of the staff.
The modern pizza originated in Naples, Italy in the late 19th Century, when Queen Margherita was served a dish in the colors of the Italian flag, red, white and green (tomato sauce, mozzarella cheese and fresh basil). Neapolitan pizzas evolved from the Ancient Greek pita, a bread base covered in herbs, cheese and oils. The Romans invented a dish called 'placenta', which consisted of a layer of flour covered in honey and cheese flavored with bay leaves.
Modern pizza crusts vary in thickness from the thin 'Italian', popular with slimmers, to the filling 'deep dish'. Recently devised stuffed crusts contain cheese, meat or melted garlic butter. In the United Kingdom and America, pizza topping are evolving in tandem with changing immigration patterns. You are now as likely to order chicken tikka on your snack as you are the traditional cheese, spicy tomato sauce and sausage.
The conveyor pizza oven gives the chef the flexibility to set time and temperature settings to accommodate all thicknesses of crust as well as the trendy 'calzone', which is a conventional pizza folded in half and then baked. As technology evolves further, so will this popular and timeless snack.
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