If you want to open a traditional sitting pizzeria, a Commercial Automatic Bakery Deck Oven may be the best choice for you. They work by placing decks in ovens made of metal, stone, brick or tile. After placing the uncooked pizza on top of the deck, the deck transfers heat to the pizza. This allows the oven to evenly heat the top and top components. Therefore, these are best for restaurants that want to make gourmet pizzas. For restaurants that want to provide food other than pizza, such as sandwiches, bread and even steak, they are also a good choice.
Commercial Automatic Bakery Deck Oven is more adjustable and the chef has better control of temperature and airflow. Since the chef (rather than the conveyor belt) can decide when to take out the food, it can be cooked more or less. This allows you to make many different types of pizza and other items in these ovens. If your restaurant wants anything other than a specific type of pizza, you should choose this type of oven. They are also easier to clean and have lower maintenance costs. Since they do not have a conveyor belt at each end, they have a small footprint and can be sanded with wood or stone panels for a more attractive look.
Commercial Automatic Bakery Deck Ovens have some drawbacks. They can't keep up with the busy schedule. Bakery Deck Ovens have a longer recovery time, which slows down production. Because they are more complicated to use, you need an experienced chef to operate them. They are more labor intensive and require more attention, making multitasking more difficult.
Benefits and considerations:
More adjustability allows more items to be cooked in one oven.
Provide a more realistic shell and flavor, and customers may be willing to pay more.
• When a large amount of cold food is added, the heat recovery time is longer.
Basically, the type of oven your pizza operation should buy depends on the type of restaurant you want to create. If your ideal restaurant is a large-scale operation and only focuses on one type of pizza, go to the Automatic Deck Oven. They will make more pies with less work. However, if you are planning to run a more traditional sitting restaurant, there may be other baking menus, see the Commercial Deck Oven. They produce more handmade pizzas, allowing you to make a variety of pies, sandwiches, baked pasta, bread and meat. Although the oven has no obvious advantage for everyone, the advantages of each oven are quite different. To ensure that your restaurant maximizes its profitability, you must purchase a restaurant that fits the concept and quantity of your restaurant.