Among a large number of varieties of ovens for the preparation of bakery products, in particular pizza, conveyor devices are considered to be the most suitable for purchase. In the article below we will talk about why the device in question has earned recognition among both professional pizza makers and novice "cooks", as well as the presence of any disadvantages of using such equipment in everyday life that you should be ready to buy.
Content
About product
The design of the conveyor apparatus externally is a traditional electric oven for “cooking” bakery products. The production of snacks using such a device involves an automated process for the uniform baking of pizza, pies and so on.
The principle of operation of conveyor ovens for high-quality pizza preparation implies a dosed uniform supply of a hot air stream along the lower and upper parts of the functional element. Thanks to this technology, it becomes possible to quickly prepare bakery products in large volumes with minimal energy consumption by the user.
Conveyor-type devices, in addition to the speed and quality of the “work” they perform, are as simple as possible to use and maintain, thanks to the simplest, most understandable mechanism for their operation and the absence of a large number of functional elements and additional devices.
Due to the need to expand the range of their products, manufacturers were forced at some point to create a kind of classification of kitchen equipment of the segment in question, based on the type of heating source used. So the stoves appeared:
- gas (direct “injection” of temperature occurs due to built-in gas burners that generate infrared radiation. The use of such an apparatus is considered to be the most economical in financial terms, due to the need to connect it to any source of natural gas, which is one of the most accessible natural resources);
- electrical (heating of functional elements occurs due to powerful heating elements, the power source of which is electricity).
How to choose
Due to the large number of models of conveyor ovens for pizza presented on the modern market of kitchen equipment, it is advisable for the buyer to keep in mind the most popular advantages and disadvantages of using this type of equipment and pay attention to their presence or absence during direct purchase.
So, to the positive aspects of “cooking” pizza using a conveyor device include:
- absolute autonomy of the cooking process (no need to turn over, move the baking to avoid burning the bakery product);
- uniform heating and, as a result, thorough baking of pizza and pies, due to the perfection of the system of “forcing” temperatures inside the structure;
- no need for continuous preheating of the inner chamber of the furnace.
However, conveyor ovens, like any other technique, may not be ideal. Accordingly, acquiring such an apparatus in your institution, the buyer should be prepared to face the following possible disadvantages of its use:
- the need for large space for the correct installation of large conveyor equipment;
- the high cost of high-quality models of the segment in question;
- excessive energy consumption (when using an electric furnace).
In fairness, it is worth noting that the disadvantages of using this technique are relatively relative, which cannot be said about the unambiguous advantages of its operation.
So, having convinced yourself of the advisability of buying a conveyor “assistant” for making pizza, it’s worthwhile to carefully study the selection criteria below that can help in deciding whether to buy a particular device:
- type of food (in order to save electricity consumed by equipment during daily mass production, the best option would be to buy a gas oven for making pizza);
- productivity (ideally, in 1 hour of operation, a high-quality model of the “baker” of the segment in question, implying an average of 4 levels of its internal structure, should “produce” at least 50 pizzas);
- type of conveyor (in this case, the preference should be given to the tunnel type of the main functional element, due to the possibility of baking more pizza of medium diameter in comparison with the disk counterpart);
- type of control (despite the alleged convenience of an automated process, the control of a pizza oven should be mechanical, due to the possibility of unforeseen situations that require user intervention and further adjustment of the set options);
- type of installation (this indicator is individual and depends on the area of the "working" space of the kitchen. So, if there is unlimited free space, it is advisable to opt for a stationary stove that requires additional installation of the "foundation"; for lack of such an opportunity, it is logical for the buyer to pay attention to compact versions of stoves installed on special thermostats).
In order to gain a clear idea of the technical indicators of a high-quality model of a conveyor oven that can cope with its functional duties at the proper level, we suggest that you familiarize yourself with the list of devices below that are included in the rating of the best "representatives" of professional pizza equipment.
The best models
Lincoln 1628
- Power Consumption: 380 V
- The number of pizzas that fit on the stove for 1 hour: from 56 to 104 pieces
- Conveyor Width: 857 mm
- Permissible temperature range: 150 - 325 degrees
- Power of the device: 29 kW
- Case Material: Steel
- Additional options: used voltage - 44 A
- Weight: 485 kg
- ease of use
- build quality and materials used in production
- Extended warranty
- high cost of the stove
- the need to use the services of a customer service to install the device
- increased safety requirements when using equipment
The conveyor oven of the American manufacturer, thanks to a well-thought-out set of functional capabilities, is capable of qualitatively performing its “multidisciplinary work” in the conditions of mass production of bakery products.
Starfood HX-1
- ease of maintenance
- convenient electromechanical control panel
- optimal power consumption in direct operation
- low pizza baking speed
- the lengthy time required to warm up the functional elements
- easily soiled
This device not only fits perfectly into the interior of any catering establishment, but also gives its owners the opportunity to organize the uninterrupted production of delicious pastries with it.
ZANOLLI Synthesis 08/50 V PW E
- the possibility of baking pizza of various diameters
- high speed mass baking
- the possibility of incorporating an additional tier into the internal structure
- excessive heating of the body during direct operation of the furnace
- ill-conceived digital management
- device dimensions due to its standard delivery coupled with a stand
The conveyor oven of the Italian corporation will give its owner the opportunity to quickly cook delicious baked goods in large quantities with reasonable energy consumption.
Hurakan HKN-SYN8 / 50
- high speed of heating of functional elements
- the ability to separately control the upper and lower part of the heating of the internal structure
- built-in thermostats
- insufficient amount of prepared number of pizzas with the declared capacity of the device
- high electricity consumption
- the need to purchase components “on order”
A high-quality model of the oven for the preparation of bakery products, ideal for people who value their time and do not want to spend it on a long wait for the heating of the structure, and then the preparation of pizza in the conditions of continuous customer circulation.
A conveyor oven for making pizza is one of the most profitable “helpers” in mass production from various points of view. Given the high cost of the equipment in question, the buyer must approach the issue of its purchase very carefully. Having carefully studied the above information, even a person who has never encountered kitchen equipment in catering establishments will easily select the optimal model that meets the basic functional requirements of the user.
