Question 1

How do you choose your professional pizza oven?

Accepted Answer

Choosing a professional pizza oven depends on several key criteria: the type of pizza served, the production volume, the space available in the premises, the energy available on site, and the pizzeria's actual needs. Neapolitan pizza oven, professional electric pizza oven, gas pizza oven or wood-fired pizza oven: each solution corresponds to a different cooking method and a specific way of working.

Question 2

Which oven should you choose for Neapolitan pizza?

Accepted Answer

For Neapolitan pizza, it is strongly recommended to choose an oven capable of reaching a very high temperature. This fast cooking produces a light dough, nice alveolation, and a well-developed cornicione. A Neapolitan pizza oven is therefore particularly suited to pizzaiolos who want to offer Neapolitan-style cooking.

Question 3

Is a professional electric pizza oven suitable for Neapolitan pizza?

Accepted Answer

A professional electric pizza oven works very well for establishments looking for consistent, precise cooking that's easy to master day to day. However, standard electric ovens often reach lower temperatures than ovens specially designed for Neapolitan pizza. They may therefore be less suited to this very specific type of cooking, except for particular models designed to reach very high temperatures.

Question 4

What criteria should you compare before requesting a quote for a professional pizza oven?

Accepted Answer

Before requesting a quote for a professional pizza oven, it's important to compare the size of the cooking chamber, the number of decks, the power, the heating speed, the energy consumption, and the ease of use. For a pizzeria with heavy service, the oven must be suited to the number of pizzas to be cooked per hour and the actual production pace. Wide 6-pizza versions let you work across the width instead of the depth like a classic 6-pizza oven.

Question 5

Which oven should you choose to open a pizzeria?

Accepted Answer

The choice depends on the pizzeria's concept, the type of pizza served, the expected cooking volume, and the technical constraints of the premises. An electric oven is often appreciated for its precision, while a Neapolitan, gas, or wood-fired oven may be chosen for more specific cooking.

Question 6

Are there professional pizza ovens suited to high output?

Accepted Answer

Yes, some professional pizza ovens are designed to meet significant production volumes. Depending on the model, they may offer reinforced heating elements, better heat distribution, or a larger cooking capacity. These options are valuable for pizzerias that need to handle busy services, takeaway sales, or a high volume of orders.

Question 7

What is a rotating deck pizza oven used for?

Accepted Answer

A rotating deck pizza oven limits handling during cooking. The rotation of the deck makes it easier to manage pizzas in the oven and avoids having to reach to the back of the cooking chamber. It's a practical option for pizzaiolos looking for more comfort, consistency, and efficiency during service, although this type of oven requires an adjustment period.

Question 8

How can Pizzeria Pro Connect help you find a professional pizza oven?

Accepted Answer

Pizzeria Pro Connect supports you in your search for a professional pizza oven by connecting you with specialized suppliers based on your project: opening a pizzeria, replacing an oven, growing your business, takeaway, dine-in, or increasing your cooking volume. You can compare available solutions and request a quote suited to your needs.

Question 9

Should you choose a 1-deck, 2-deck, or 3-deck pizza oven?

Accepted Answer

The number of decks depends on the volume of pizzas to be produced during service. A 1-deck oven may be enough for a small start, while a 2- or 3-deck oven increases cooking capacity and helps better manage periods of high demand.

Question 10

Can you request a quote for several types of ovens?

Accepted Answer

Yes, you can compare several solutions based on your project: electric pizza oven, gas oven, wood-fired oven, Neapolitan oven, single-phase oven, three-phase oven, hood, or professional stand.

Which professional pizza oven
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Frequently asked questions

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Which professional pizza ovenshould you choose?

Frequently asked questions

Can't findthe equipment you need?

Which professional pizza oven
should you choose?

Can't find
the equipment you need?