FINDING THE PERFECTb776141bb4b7592b6152-dbef5d8ae260c3bb21474ba0e94bcba6.r94.cf2.rackcdn…screen-type conveyor belt, or they can cook it in a new type of specialty pan on a conventional

EQUIPMENT COMPARISON

Photo courtesy of Lincoln

Just as there’s no one best pizza, there’s no single oven

solution for all pizza operations. Deck, conveyor and hearth

ovens are the main choices for serious pizza operators

and they all have their place. This Lincoln 3270 Impinger

Conveyor Oven uses FastBake technology, designed to bake

up to 35% faster than other conveyor models.

For operators with a passion for pizza, the right oven makes

all the difference.

Loyd Turner, President of Orlando’s in Lubbock, Texas, has seen

it all. In the 1970s, a workhorse deck oven produced many perfect

pizzas, but also others that “got burned, did not cook evenly or got

dusted with black cornmeal” if the oven-tenders weren’t on their

game. Later, the restaurant moved to conveyor ovens; Turner loved

their consistency and the fact that pizzas could bake without moni-

toring. Recently, the team replaced two old conveyors with high-tech

versions offering precise control of air fl ow, cook time and tempera-

ture. “They cook so much better, with much less radiant heat into the

kitchen; our pizzas are much crispier and look great; the controls are

easy to operate, the cooks love them and no one gets burned any-

more,” the restaurateur says.

If any chain needs consistency, speed and foolproof operation,

it’s Pizza Hut. “Our pizza ovens are the most critical equipment

we have,” says Johan Vorster, Global Category Leader for Capital

Expenses and Equipment at the global QSR pizza chain. “Having

trusted brands and a trusted oven platform are key for our growth

globally.” The chain specifi es stackable conveyors from two global

manufacturers in a variety of sizes, using different energy sources

and both vented and ventless models. All have front doors to insert

local side dishes, from pasta to cookies. Both manufacturers offer a

robust service network and aftermarket parts in all countries Pizza

By R

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28 SEPTEMBER 2018 fermag.com fermag.com SEPTEMBER 2018 29

PIZZAPIZZA OVENFINDING THE PERFECT

PIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA

Hut serves.

For Brad Kent, Executive Chef

at Blaze Pizza, the question of

ovens is complicated. The fast-

casual chain produces thin-crust

signature and build-your-own

pizzas, cooked to order at high

heat in minutes in hearth ovens.

Such ovens produce different

results depending on the heat

source, deck material and oven dimensions, but a variety of

unit footprints in the system mean that two confi gurations

are in use. “The smaller oven we specify is a little more

responsive than the other; it heats faster and cools faster, so

it requires a slightly more alert pizza cook,” Kent says. “It’s

a speedboat versus a yacht. We adjust the cooking style so

that they cook at the same pace.”

Deck, conveyor and hearth ovens represent the three

main choices for serious pizza operators. Each type of oven

has its place. Today’s ovens are more foolproof and energy-

effi cient. And new ventless catalytic-converter technology

for some deck and conveyor ovens means more fl exibility

in installations. Here’s a guide to each oven, plus a list of

important points to consider when researching models.

Basic Deck OvensDeck ovens are the go-to for medium-volume operations

that offer many types of pizza and pizza by the slice. They

accept pizzas with parbaked dough, cutting cook time

in half. Deck ovens typically bake pizzas at 400°F-650°F

(depending on the pizza’s thickness and whether it’s being

baked in a pan or directly on the stone). Heat comes from

burners under a stone, with adjustable heat fl ow via side

vents for controlling the top and bottom fi nish. Deck ovens,

available in gas and electric versions, make for a superb

crust and cook multiple pizzas simultaneously. They’re

EQUIPMENT COMPARISONN

also great for cooking proteins, baking

and fi nishing.

Deck ovens typically require a

skilled cook to move pizzas around

with a peel as they bake, but the latest

ovens have more even heat distribu-

tion and require less fussing. To pro-

duce a lot of pizza in a small space,

you can stack deck ovens.

A deck oven isn’t the best choice

for an operation that gets heavy rush

business; the oven can have a hard

time maintaining temperature as

employees pull the pizzas out and

put them in, so production rates can

go down over the length of the meal

period.

Daily maintenance is simple: keep

the stone deck clear of sauce and

debris with a good scrub.

High-Volume Conveyor OvensConveyor ovens are for high-volume

operations, primarily LSRs, that crank

out pizzas all day. These ovens can

handle crusts that are frozen, parbaked or freshly made.

Typically operating at 450°F-600°F, they cook faster than

deck ovens and new models reduce bake times even

further, boosting production with the same energy input.

Unskilled workers can safely operate these ovens. Like

deck ovens, you can stack electric or gas conveyor ovens.

For kitchens with diffi cult footprints, makers offer a revers-

ible conveyor that allows workers to load and unload food

from the same side.

Most conveyors use impingement technology, moving

food through a chamber heated via pressurized forced air

delivered in jets or “fi ngers” (fans blow air through holes in

steel plates). Other conveyors use radiant or infrared heat.

Pizzas go through one by one, each cooking at the same

temperature and speed. (Some manufacturers offer split-

belt conveyors, allowing different foods to pass at different

speeds.) You can duplicate hearth-oven Neapolitan pizza

in two ways: employees can place pizzas directly on the

screen-type conveyor belt, or they can cook it in a new type

of specialty pan on a conventional chain belt. Most con-

veyor ovens also feature a front “half-pass” door allowing

staff to reheat pizza slices or produce quick-cooking items

like hot sandwiches, wings or nachos.

A key point to consider on most conveyor ovens is what

is called columnating panels. They control the coverage of

the jets of impinged air, blocking the jets 100%, 75%, 50%

or 25%. So a common example would be that a pizza rides

into the oven and the bottom jets are fully open, but the top

jets are blocked 50%. Through the middle of the cook, the

bottom remains on full open, but the top jets are blocked

100%. In the last part of the cook, the fi ngers open on top

again 50%. This ensures the crust cooks but the top does

not burn (which it would if the jets were all open 100%

through the entire conveyor run.)

You should work with your manufacturer to fi gure

out what percentages you want these panels to be open

throughout the cook for the specifi c pizzas you will be

cooking (panels are not adjustable, but they are inter-

changeable). How much does your

dough weigh? What’s it made of

and how thick is it? Do you use

part-skim mozzarella or whole?

Is your pizza frozen, parbaked or

fresh? Does your pizza bake in

pans or on screens or right on the

conveyor—all of these factors im-

pact conveyor settings, including

Blaze Pizza relies

on hearth ovens to

turn out high-quality

pizzas fast. How skilled

are your employees?

Hearth ovens typically

require skilled cooks.

Wood Stone image

courtesy of Blaze Pizza.

Looking for something

more than stainless for

your display kitchen?

Some manufacturers

can customize color

fi nishes for their pizza

ovens. Courtesy of

Middleby Marshall.


PIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA


time, temperature and impingement coverage.

Maintenance entails a daily wire-brush cleaning of the

conveyor and “fi ngers.” Employees should take apart and

thoroughly clean the oven about once a month (more often

for operations that run raw meats and meat-topped pizzas

through the oven). Follow the manufacturer’s recommenda-

tions. Some ovens have conveyor belts and “fi ngers” that

can be easily removed for pressure-washing outside the

kitchen; the rest of the oven should simply be wiped down

with an appropriate cleaner.

Speed & Show: Hearth OvensFront-of-house hearth ovens offer drama and a pizza fi nish

that no other oven type can match. Exteriors can be steel,

brick, stone and tile, or even fancifully replicate items,

such as tomatoes. These ovens cook pizzas, breads, pasta,

meats and vegetables in minutes at 600°F or above using

wood, coal, gas, electricity with forced air, or a combina-

tion. Heat radiates from both the ceiling and the deck of

the interior domed cooking chamber. The brick or ceramic-

lined ovens have an arched opening; cooks move pizzas

around and rotate them for even cooking. Hearth ovens

produce Neapolitan pizzas in minutes, with a deep, cara-

melized thin crust and well-developed fl avors. (Hearths

are not appropriate for thick, pan-style pizzas with lots of

toppings.)

Traditional hearth ovens require skilled cooks to turn

pizzas with peels and remove them quickly when done.

But rotating decks available from some manufacturers are a

new option, cooking pizzas evenly on a time/temperature

basis, requiring less skill with a peel. They work best when

an operation is turning out quantities of perhaps two or

three popular styles of pizza, as in a university setting, for

example. If you’re producing a wide range of pizzas with a

huge variety of toppings resulting

in varied thicknesses, however,

the standardized rotation cooking

might be less useful. For example

one rotation may not be enough

time to cook a pizza, but two rota-

tions are too many.

Hearth ovens are more expensive

than deck or conveyor ovens and

require a powerful grease-rated

duct system and well-engineered

makeup air. The ovens are heavy

and usually impossible to move to

a new location. Some models ship

ready to install; they may require a forklift or crane to set

in place. Other models require crews to build them on site.

Building permits are always required. Makers of hearths

are their own install experts.

Dome and hearth dimensions and materials are impor-

tant in this type of oven, and the choices are varied, so do

your research. Some decks are a single slab; others sport

tile. Some deck materials conduct heat better than oth-

ers; a smooth, non-porous surface cooks faster at a lower

temperature. A serious deck crack, allowing food debris to

fall into under-fl oor heating elements, can be diffi cult and

expensive to repair.

Hearth ovens demand special care, including frequent

cleaning of the oven fl oor with a peel or scraper, wire

brush, broom and damp cloth; end-of-day thermal cleaning

(cranking the oven up to high heat, then turning it off for

the night); cleaning of burners as needed; and, for a wood

or coal oven, regular removal of ashes. But when it comes

to the wow factor, nothing says artisan or sells more pies

than a fl aming hearth.

Homework QuestionsOnce you know the type of pizza oven you’re seeking, nar-

row down your options. Points to consider:

Cost of oven,

utilities and mainte-

nance. Your choice

will depend on your

ultimate goal, but

it’s also the key lim-

iting factor, so start

with your budget.

Pizzas/food to be

produced. “An oven

can do a lot more

than just cook piz-

za,” says Chef Glenn

Cybulski, a certi-

fi ed pizzaiolo and a

consultant on pizza

restaurants. “My

fi rst question would

be what specifi cally

are you going to be

cooking, and then I would go

on to the quality you’re looking

for—superfast with decent qual-

ity, or super high quality?”

Consultant and equipment

dealer John Harrison of Pizza

Solutions also begins with food

questions: “What type of pizza—

hand-tossed, deep-dish? Are you

going to be a whole-pie delivery concept only or do you

have dine-in? What type of cheese—whole-milk or part-

skim? All of these products cook differently in different

types of ovens.”

Production. How high a priority is production speed?

How long each pizza takes to cook and how intense the

peak periods are. Experts advise choosing an oven that

will be only 75% full during typical operation so cooks

have room to maneuver the pizzas in the oven. If spikes of

demand are extreme, it may make sense to stack several

deck or conveyor ovens and power them up and down as

needed.

Fuel and ventilation. Electric, gas, propane, wood, coal

or combination? The choice will depend on what’s avail-

able and whether you have (or can install) an exhaust

hood that can handle the load. Solid fuels, wood and coal,

require an entirely dedicated and specially coded ventila-

tion, fi re suppression and exhaust ducting system. Some

electric ovens are available in ventless models and you can


R.: Multiple pizza ovens

is a wise choice; fi re up

all of them during peak

periods and shut one

down for slower times.

Courtesy of Beech

Ovens.

No other oven cooks—

or sells—pizza like a

hearth oven. Marra

Forni image courtesy of

Chef Glenn Cybulski.

Deck ovens work well

in medium-volume

operations and are

easy to maintain.

This model comes as

a single or double-

stacked unit. Courtesy

of Montague.


place them where there’s no hood. But always: check

your local codes.

Staff skills. Are you using untrained labor

or experienced pizzaiolos who can produce

perfect Neapolitan pizzas? Do you want

simple analog controls or some program-

ming? Do you have the hands-on experience

to supervise worker training and pizza pro-

duction? How much help will you need from

your oven supplier?

Space available. Think about maneuver-

ing room for staff who will put pizzas on

and take them off the conveyor. If you use a

long-handled pizza peel to move and remove

pizzas, you need a turning radius to set them

on counters. Stacking ovens can mean greater

production but also can create problems as

cooks bob up and down to access high and

low ovens. A too-high stack also

could bump up against the exhaust

hood. What about space and work

fl ow in the pizza prep area? Holding

for pizzas coming out of the oven?

Growth plan. Are you expect-

ing your concept to gain popularity

quickly? Do you want to purchase a

bit of excess oven capacity now, or

bank on adding more ovens later?

All food for thought. fer



PIZZA OVEN....GALLERY

BEECH OVENS SMART OVENBeech’s highly versatile Smart Oven introduces a novel refractory material offering

superior thermal conductivity and abrasion resistance. Single-piece, 4-in.-thick poured

deck means optimal distribution of heat from single or dual underfl oor infrared

burners. Unique burner-guard design reduces direct radiant heat near the burners,

increasing usable cooking surface. Lower cavity ceiling height (14½ in.) promotes

rapid heat transfer. Rear display fl ame adds drama. Single-piece dome construction

offers durability and structural integrity. This oven has a capacity of 8 16-in. pizzas

and a 4-5-min. cook time. Beech offers complete shape and size design fl exibility and

can be confi gured for wood, wood/gas combination, gas, coal, coal/gas combination.

Custom sizes available; model shown measures about 96-in.W x 60-in.D x 72½-in.H.

beechovens.com.au

EARTHSTONE 130-DUÉThe 130-Dué is a high-capacity hearth oven that features a cast, oval-shaped body

that is ideal for spaces with limited depth. Available in gas, wood, combination of

both or coal-fi red models, the oven includes 2 burner systems with individual controls

to evenly heat the oven on both sides. Choose from 1 or 2 openings (2 let 2 chefs

tend the pies). The oven’s cast body is 4-6-in. thick using a dense, high-temperature

refractory material with 80% alumina content. This thick cast and an outer insulation

shell maximize heat distribution, retention and recovery. The hearth fl oor is com-

prised of heavy-duty bakers’ tiles, which are used in industrial bread baking across

Europe. They are hard and extremely durable. Oven, 116¼-in.W x 66¼-in.D x 80-in.H,

fi ts 8-10, 16-in. pizzas per batch, with cook times from 2-4 min. (gas). Dome tem-

perature with wood runs 750°F-850°F; 550°F-650°F for deck model.

earthstoneovens.com

THE EDGE 4460 The EDGE all-stainless conveyor ovens are designed to stack up to 3 high. The

company offers 8 sizes of models. The largest, Model 4460, has a 44-in.W conveyor

belt and a 60-in.-long baking chamber and produces 134 16-in. pizzas/hr. per deck

at a 5-min. bake-time rate. Temperature range is 350°F-600°F. Construction details

include welded, ground and polished corners, insulating end plugs and other fi nishes;

rounded belt corners at the conveyor ends; stainless handle; hinged door to access

controls; modulating burners and more. Measures 93¾-in.W x 69-in.D x 44-in., 64½-

in. or 69-in.H depending on single, double or triple stack. All fi ngers (4 bottom, 4 top)

feature columnating panels for precise delivery of impinged heat levels to suit pizza

recipe. Comes with 5-yr. parts-and-labor warranty.

edgeovens.com

BAKERS PRIDE ICO-1848 VENTLESS CONVEYOR OVENThe easy, fast and compact Bakers Pride ICO-1848 electric conveyor oven offers a

small footprint to fi t tight areas with no ventilation. (Ventilated option is available.) Us-

ing top and bottom air impingement, it can cook more than a deck oven of similar size:

production of 1- or 2-topping 16-in. pizzas ranges from 7-8/hr. (fresh dough) to 11-12/

hr. (parbaked dough). Stack up to 3 conveyors. Other highlights include the revers-

ible 48-in.-long conveyor; analog control for setup and adjustment of temperature and

belt speed for the product being cooked (150°F-550°F temperature range, 1-18 min.

exposure time); and a front cover latch system that provides access to the removable

conveyor assembly and jet plates for easy oven cleaning. It measures about 64-in.W x

35-in.D x 17½-H; 8-in. landing platforms on each side adds to width.

bakerspride.com

A ventless oven gives

you lots of fl exibility with

installation. Courtesy of

Ovention.

This deck oven has the

look of an old-world brick

oven thanks to the arched

opening and visible fl ame.

Courtesy of Bakers Pride.



FIRSTBUILD OPEN HEARTH OVENVentless hearth oven can produce 30 Neapolitan style pizzas per hr. with 0 recovery

time between pies. It’s achieved through precise control of 2 independent upper and

lower cooking zones; each zone consists of 6 calrod-style heater elements. Temp

ranges are 80°F-800°F hearth, 80°F-1,300°F dome. Additional features include an

integrated catalytic smoke eliminator and a programmable, LCD touchscreen control

with preset cooking profi les and integrated timer. Timer is programmable and can

alert the operator during cooking process. This product, measuring 341/10-in.W x

311/10-in.D x 39-in.H, is designed, manufactured and assembled in Louisville, Ky., and

requires 0 clearance installation. NSF, UL and ventless certifi ed.

fi rstbuild.com

GARLAND GPD SERIES PYRO DECK GAS PIZZA OVENSGPD Series Pyro Deck 48-in.W and 60-in.W single- and double-deck hearth-style deck

ovens feature Garland quality and performance. The 1½-in. Pyrorock hearths are fully

accessible through heavy-duty, full-width doors, making the whole cooking deck us-

able. When open, the oven door lies level with the hearth for easy loading and unload-

ing. Damper system allows top-to-bottom heat adjustment. The 48-in. model has a

capacity of 4 16-in. pizzas and overall dimensions are 63-in.W x 45¼-in.D x 52¾-in.H

w/legs; the 60-in. unit holds 6 and overall measures 75-in.W x 45¼-in.D x 52¾-in.H

w/legs. Cool-touch door handles provide comfortable and safe operation. Features

include easy-access door to burners, canopy fl ue diverter and throttle thermostat with

650°F maximum temperature.

garland-group.com

LINCOLN 1100 SERIES IMPINGER II EXPRESS/VENTLESS IMPINGER II EXPRESS This versatile impinger conveyor oven is available ventless in single and double-stack

confi gurations, eliminating the need for expensive, noisy, energy-consuming ventila-

tion systems. Advanced air impingement technology enhances bake quality and

uniformity; optional FastBake technology reduces bake time 15%-30%. Oven features

an 18-in.W, 56-in.-long conveyor belt with product stop and a 28-in.-long baking cham-

ber. Conveyor speed adjusts from 1 min. to 30 min. cooking time; oven temperature

is adjustable from 250°F-575°F. Conveyor is removable from the front for cleaning in

tight spaces. Front-loading access door has cool handle. Customer-specifi c setups

give precise results. Capacity runs about 21 16-in. pizzas/hr.; single unit measures

60¾-in.W x 47½-in.D x 45½-in.H.

lincolnfp.com

PIZZA OVEN....GALLERYMARRA FORNI DUE BOCCHE ROTATING DECK BRICK OVENMarra Forni’s Due Bocche rotating deck brick oven accommodates 2 cooks simulta-

neously. The 1,000°F oven’s dual heating system lets food cook to perfection. Pro-

prietary refractory bricks, high-quality thermal insulation and low dome ensure heat

absorption and retention for consistent cooking of pizzas, meats and more. Touch-

screen allows operators to quickly adjust temperature and to program oven to turn

on and off automatically. Available in gas and wood versions in 2 sizes: dome interior

size 165, with a 23-sq.-ft. cooking surface to hold 7 to 8 16-in. pizzas and overall

measures 77-in.W x 94-in.D x 81-in.H; and size 180, with a 27½-sq.-ft. cooking sur-

face to hold 11 16-in. pizzas and overall measures 83-in.W x 99-in.D x 81-in.H.

marraforni.com

MIDDLEBY MARSHALL WOW! PS638 CONVEYOR OVENMiddleby Marshall’s WOW! PS638 conveyor oven, available in gas and electric

versions, uses technology that allows the user to control air fl ow movement, time

and temperature in the 38-in.-long baking chamber. Result: optimal cooking results,

reduced energy consumption and 30% shorter bake times. The oven’s exterior is

cool to the touch, promoting worker safety and cooler working conditions. WOW!

ovens cook chicken, seafood, sandwiches and other products as well as pizza. This

oven has a capacity of 60-75 16-in. pizzas/hr. depending on belt speed. PS638-1

w/17½-in. leg extensions overall measures 65¼-in.W x 46¼-in.D x 42-in.H and has

a maximum operating temperature of 600°F.

middleby.com/midmarsh

MONTAGUE HEARTH BAKE DOUBLE DECK GAS PIZZA OVENSThese versatile ovens are not limited to pizzas. What makes the ovens special is

the fully lined interior with fi rebrick-lined sides, back and top and Cordierite 3-piece

decks, ensuring heat retention, uniform cooking and quick recovery. High-tempera-

ture fi berglass insulation used throughout. Thermostat offers 300°F-650°F tempera-

ture range. Removable cast-iron burners are rated at 40,000 Btu/hr. Oven doors are

counterweighted for a tight seal. Fire door with crumb ejector provides easy access

to burners and combustion chamber. Single- or double-deck models are available in 3

sizes, with exterior widths of 62 in., 69 in. and 81 in.; the largest model 25P-2 has a

capacity of 14 16-in. pizzas; outside dimensions are 81-in.W x 45½-in.D x 763/8-in.H,

including the fl ue.

montaguecompany.com




OVENTION SHUTTLE S2000Ovention’s Shuttle offers 2 technologies built into 1 oven; use the throughput benefi ts

of a conveyor (up to 43 16-in. pizzas/hr.) as well as a closed cavity oven—both using

Precision Impingement technology. Use it as a traditional conveyor during peak peri-

ods; then switch to Shuttle mode, which closes the cavity, helping to hold moisture in

the product, save energy and reduce heat into the kitchen. Up to 1,000 USB-loadable

settings are available. The internal catalyst offers ventless operation, saving substan-

tial cost and allowing for a wider variety of installation locations. Overall dimensions

are 635/16-in.W x 367/8-in.D x 20¼-in.H; temperature range is 300°F-525°F.

oventionovens.com

PEERLESS OVENS CW200PESC DOUBLE STACK HIGH-VOLUME DECK OVENThe high-volume, affordable CW200PESC features 2, 52-in.W x 36-in.D decks with

1½-in.-thick pizza stones, holding 40, 9-in. pizzas, 24, 12-in. pizzas, or 12, 16-in. piz-

zas. The Peerless energy-saving, 5-cell “Power-Pak” burner system and a unique baffl e

system, provides even distribution of heat during the baking process. 200,000 Btus

ensures quick recovery and 6-min. bake times. The oven’s gas-saving electronic con-

trols provides + or - 3-degree temperature control; temperature range is 300°F-650°F.

Overall dimensions are 66-in.W x 40-in.D x 65½-in.H

peerlessovens.com

PICARD OVENS HOT ROCKS STONE CONVEYOR OVEN SERIESThe Hot Rocks pizza oven combines the speed and convenience of a conveyor with

the quality and taste of a traditional stone deck oven. Granite stone ensures a golden

crust and an easy-to-use digital touchscreen panel allows users to customize the oven

settings to their specifi c recipes, guaranteeing the best results every time. A forced-air

ventilation system ensures continual air circulation for even and effective baking. The

Hot Rocks is available in different sizes, stack up to 3 ovens together. Each unit can

be set to different baking settings and can bake up to 135 16-in. pizzas/hr. Model

HR-70-22 measures about 102¾-in.W x 50¾-in.D x 4311/32-in.H (single deck); maxi-

mum operating temperature is 750°F.

picardovens.com

38 SEPTEMBER 2018 fermag.com

PIZZA OVEN....GALLERYPIZZAPIZZA OVENPIZZAPIZZAPIZZAPIZZAPIZZA PIZZAPIZZA PIZZAPIZZA PIZZAPIZZAPIZZAPIZZA PIZZA

RENATO OVENS ARS/700WRenato’s steel-reinforced brick oven model ARS/700W will accommodate 6-8 16-in.

pizzas according to the speed of the pizzaiolo. Plan an average baking time of 90

sec. at 700°F-plus for a thin-crust pizza, or an average of 3 min. for a thicker (¼-

in.) New York-style pizza. Outside dimensions are 82-in.W x 91-in.D x 77-in.H and

the oven opening is 25-in.W x 11-in.H. Options include wood fi red; wood and gas,

wood/gas/infrared; double-mouth opening; double gas burner; dual temperature

controls; and exhaust system (duct or hood). All Renato ovens are available in kit

form for easy on-site assembly.

renatos.com

TURBOCHEF HIGH H CONVEYOR 2620TurboChef’s High h Conveyor 2620 offers high-heat transfer rates for accelerated

cooking, a small footprint (483/10-in.W x 417/10-in.D x 17-in.H) and is UL listed for

ventless operation. It can cook 28 16-in. fresh dough disks/hr.; the belt measures

26-in.W x 483/10-in. long. Maximum operating temperature is 550°F. Other features

include cool-to-the-touch exterior covers and panels, independently controlled top

and bottom air impingement, variable-speed High h recirculating impingement

airfl ow system, variable speed blower motors, an easy-to-clean mono-fi nger design,

and an idle mode for conserving energy. Stack up to 3 units high.

turbochef.com

WOOD STONE FIRE DECK 9660 STONE HEARTH OVENFire Deck 9660 features a 54-in.W x 10-in.H opening with stainless mantle at

the hearth, 75-in.W x 44-in.D cooking area and 23-sq.-ft. cooking surface. It has

a capacity of up to 8 16-in. pizzas. Wrapped in spun ceramic fi ber insulation, the

cast-ceramic 4-in.-thick hearth and monolithic 4-in.-thick dome rest on a black steel

stand. Exterior is fi nished with galvanized steel. (Custom fi nishes available.) The

made-in-USA oven arrives assembled, ready to install. Fuel confi gurations are as fol-

lows: gas-fi red (natural gas or propane); radiant fl ame plus, underfl oor infrared (with

additional 15,000 Btu/hr. decorative fl ame at rear of cooking chamber); wood-fi red;

wood-fi red with gas assist; combination; or coal-fi red. Overall dimensions are 95¾-

in.W x 66¾-in.D x 79-in.H; average oven fl oor temperature ranges 500°F-600°F but

shouldn’t exceed 850°F.

woodstone-corp.com

PIZZA OVEN....GALLERY


40 SEPTEMBER 2018 fermag.com


FINDING THE PERFECTb776141bb4b7592b6152-dbef5d8ae260c3bb21474ba0e94bcba6.r94.cf2.rackcdn…screen-type conveyor belt, or they can cook it in a new type of specialty pan on a conventional

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