Oven for pies and pizza. Electric oven for making pizza at home. How does the Pompeii oven work?

It is gratifying to realize that at the current level of hunting for copyrights among workers Catering The unspoken rule still applies not to appropriate the traditions of foreign cuisine. This approach is fully justified, as there are restaurants serving French, Japanese, and Russian cuisine. Surely certain secrets migrate from one master to another, but famous brand no one has the right to claim.

Pizza is considered a common dish Italian cuisine. Such a number of varieties that Russian restaurants, cafes or pizzerias are ready to present to consumers may not be available in Italy itself, and the recipe for modern pizza differs significantly from the one created in the 17th century. But no one will dare to call this invention Russian, French, Japanese.

Amazing looking and tasting food

A simple pie consisting of dough, cheese, tomatoes and salami, however, has a complicated preparation method. Every housewife has tried to make pizza at home, but they always end up with pies, which, as you know, make for a red hut, but not pizza.

Furnace structure

The secret of making pizza lies not only in a unique recipe. It’s precisely this that the Italians don’t hide. And in general, modern approach boils down to the fact that to prepare the ingredients you need to open the refrigerator and add everything that catches your eye.

The method of baking the pie plays a huge role. In our case, we use a conventional oven with maximum temperature 200-250°C degrees. Pizza should be baked for a short time at a temperature of 400-450°C degrees.

Everyone knows the pizza oven as a separate device. It may have a different structure, but the main function is the same - creating high temperature in the core. As a reference, we note that there are brick, gas and electric ovens. The most interesting to consider are electric pizza ovens, since they are ideal for a wide range of consumers, including individual use and installation in catering establishments.

Model for home use

In some Italian restaurants you can see. But this is just a sham, because although such a stove produces the most natural product, in terms of the quantity of products it will not be able to meet consumer demand for favorite dish. You shouldn’t even think about installing such a stove in an apartment.

Real pizza, juicy and aromatic, on the thinnest dough with a crispy crust, can be prepared using the best traditions and Italian recipes using our signature pizza oven. Choice thermal equipment wide enough for the kitchen. What type of oven in terms of productivity and cooking methods will allow you to achieve the perfect taste of the famous product?

Types of furnaces

With all the variety of recipes and methods of preparing pizza, two more famous types are conventionally distinguished - Italian and American. When preparing each of them, a certain number of rules must be observed. This applies not only to the manufacturing method and ingredients, but also to the ovens in which the pizza is baked.

Among the professional kitchen equipment To increase efficiency and automate processes in the kitchen, mainly in restaurant and cafe chains, the main types of ovens are offered: wood-burning, so-called Pompeii, electric and gas. Furnaces are also classified according to the principle of their operation into hearth and conveyor.

Before making a purchase, experts strongly advise you to think through all the details, since the correct choice of oven type will affect the quality of the prepared dishes and the organization of staff work.

Wood stoves

A wood-burning pizza oven, also called Pompeian, is rightfully considered a classic and, moreover, the best option. Its design was developed on the Apennine Peninsula and was a semi-open hearth that was used exclusively for cooking. A stove is somewhat similar to a fireplace and consists of a hearth, which is usually made from or natural stone, and a dome or vault created in the form of a hemisphere of tapering brick rows. Such a wood-burning pizza oven can withstand high temperature loads; inside it, heated air masses circulate from bottom to top, which ensures fast and high-quality cooking. This process of preparing pizza takes about 3 minutes, the oven temperature is 350-400 °C.

Used as fuel charcoal, firewood hardwood trees. It takes 40 to 60 minutes to heat up the oven, during which time the temperature in it reaches 500 °C. Then the burning fuel is moved to one of the walls of the furnace to ensure uniform motion thermal mass The finished layer of pizza is placed directly under the oven and during the cooking process it is turned with a specially designed shovel for the most uniform baking.

Classification of wood stoves

Wood-fired pizza ovens have been used since ancient times. It is considered an invention of the Italians, but similar household appliances were in use by both the ancient Egyptians and Turkic peoples. This is the most classic way to prepare the prototype of pizza - flatbread with filling, as well as homemade aromatic bread and other dishes. And today it is believed that real pizza can only be prepared in wood stove. Only now it has several variations and is classified according to the method of delivery, installation and capacity.

The pizza oven can be supplied assembled or disassembled. Last option convenient for installing it in a specific room. It is mounted and sheathed on site by professional craftsmen.

According to the type of installation, ovens can be ready-made and have a finished appearance, mobile, installed on special trailers and used at outdoor parties and other events, as well as built-in, usually made to order in a specific room of a pizzeria, restaurant or other establishment. The capacity of this kitchen equipment may vary and depends on the type of establishment and its capabilities. Small cafes order which are designed to cook four pizzas with a diameter of 35 centimeters at the same time. To increase the efficiency of processes in the kitchen, medium-sized ovens are used, allowing you to cook up to 10 pizzas, and large ovens - from 12 or more.

Advantages and disadvantages

Perhaps no stove can achieve such a quick effect as a wood stove. In just a couple of minutes you get a ready-made pizza, shrouded in a special aromatic smoke, giving its taste a unique piquancy. Yes, and according to experts, real pizza only comes out of a wood-fired oven, where it is baked over an open fire.

The beautiful appearance of the equipment allows you to display the oven directly in the hall with visitors who can watch the rather spectacular process of preparing their favorite dish. Such a furnace does not require electricity or gas and has an affordable price range.

However, the type of fuel used cannot be called cheap, especially considering the time required to heat up the stove. Its dimensions are also not always convenient. For a long time Open fire was also considered the main disadvantage, but thanks to the use of a hydrofilter above the stove, today this is no longer a problem.

When choosing a wood-burning stove, experts advise paying attention to its model, installation method, and combustion product emissions. The price issue largely depends on the choice of equipment. This can be either an economical option or a stove with a rather expensive decorative design tiles or mosaics.

Hearth ovens

If the stove is purchased not for an expensive restaurant, but for a more modest establishment, experts advise purchasing a kind of analogue of a wood stove, in which gas and electricity serve as fuel. This is a deck oven for pizza. According to professionals, this is a more economical option, allowing you to vary the ingredients and baking time.

The name “hearth” is due to the ceramic hearth inside the equipment. The cooking principle is based on heating elements installed inside the working chamber, in the form of tubes. They heat up the bottom and top of the chamber. This is a kind of analogue of a wood-burning stove, only gas or electricity is used as fuel.

Up to 250 °C is set using a thermostat. Pizza takes about 8 minutes to cook. Such ovens can have one or several tiers, which significantly affects productivity. Multi-tier ovens save space in the room and increase efficiency in the cooking process.

Classification of deck ovens

Hearth ovens are classified according to capacity in the same way as wood-burning ovens. Depending on the number of levels, they can be one-, two- and three-level. Based on the type of power supply, they are divided into electric and gas types.

Advantages and disadvantages

The main advantages of such industrial devices are their small size and low power consumption. Hearth ovens differ in the internal volume of the chambers, which also serves as their advantage. You can select a model for a specific pizza size, calculate the oven’s performance depending on the seating in the pizzeria, etc.

The only thing, based on reviews and advice from experts on equipping pizzerias technological equipment, it is important to pay attention when purchasing a hearth oven to the inner lining of the chamber and the quality of the hearth. If its thickness is insufficient, which often occurs in inexpensive models, the ceramic sector plates do not fit tightly. This significantly degrades the quality of baked goods. The pizza turns out flaky and often burns.

Experts recommend more expensive models deck ovens, in particular Cuppone ovens. This Italian company produces equipment with a chamber made of material that imitates stone, which allows you to bake excellent pizza. Experts unanimously advise not to skimp on the stove, since the future success of the establishment depends on it. They also recommend paying attention to groups of heating elements (heating elements) and separately adjusting their temperatures.

An undeniable advantage of multi-tier ovens is the ability to continue working if one of the tiers fails before arrival service department or until the required spare part is replaced. Expert reviews claim that this is an important advantage and, despite the sufficient performance of even one chamber of a deck oven, they advise immediately purchasing two-chamber equipment.

The ovens are specially equipped with heat-resistant glass, which is very convenient for monitoring the baking process. Ovens can have either an upper or a lower pod; a fairly convenient solution for the front wall and control is provided.

These advantages make this pizza oven quite popular. The price of this equipment is also one of the advantages, as it differs significantly from wood-burning stoves. Depending on the model, the availability of levels, and the country of manufacture, it varies from 20,000 to 260,000 rubles.

Among the disadvantages of the oven, there is low heat protection and the likelihood of pizza burning when placed directly on the oven floor.

Conveyor ovens

In large pizzerias or in pizzeria chains, conveyor ovens have become quite popular. For pizza, it has a container into which it is launched on one side and the finished one is received on the other. On average, the chamber uses a temperature range of 220 °C. Heat flows are distributed in the system automatically, preventing the pizza from burning. It cooks in about 8 minutes.

Unlike wood-burning and deck ovens, conveyor ovens use convection heating rather than direct infrared heating.

According to expert reviews, conveyor ovens are indispensable equipment for a chain of pizzerias, especially those located in busy areas. With a constant flow of visitors, it is simply necessary to comply with such a basic requirement as obtaining products that are unified by type, type, size, and quantity of filling. Conveyor ovens, which only need to be programmed for each specific type of product, are excellent for this purpose.

Classification of conveyor ovens

Conveyor ovens are characterized by high productivity. Small equipment It can produce 12 ready-made pizzas per hour, with an average of up to 20 pizzas. Large ovens, accordingly, produce from 20 dishes during the same time.

Based on the type of power supply, like deck ovens, they can be gas or electric. And according to the method of their installation - floor and tabletop.

What are the advantages and disadvantages

Among the advantages of conveyor ovens are uniform heating and baking, and high productivity. Among the disadvantages of the equipment, one should note its large dimensions, high cost and high power consumption.

Of all known species Oven operation on conveyor equipment from a pizzaiolo does not require special professionalism. This is the simplest pizza oven. Its electric model is considered more practical and does not require a gas supply. However, they are considered more economical.

How not to make a mistake in choosing?

When choosing a set of necessary equipment, experts advise paying special attention to the stove. It is quite difficult to choose the right power, so it is so important to think about the planned flow of visitors, the size of the pizza and its type, the type of sales - whether the pizza will be prepared to order or served directly in the hall.

The main thing, according to experts, when choosing a pizza oven is to start first of all from the concept of the establishment. For economy class, fast food there is no reason to worry too much. If we're talking about about a good restaurant, then it is necessary to select equipment that corresponds to its class.

Next, you need to decide on equipment with low temperature conditions for American and Canadian pizzas. For classic Italian pizza, equipment is selected with high modes, which are provided, for example, by wood-burning ovens. But do not forget that they require considerable skill as a pizzaiolo. The baking process in such ovens is short, but requires special attention, dexterity, ability to maintain fire and knowledge of other nuances of pizza production.

A more individual approach to choosing the country of origin. Pizza ovens are made almost all over the world. Many restaurateurs traditionally prefer Italian manufacturers, among which the most popular are Morello Formi, GAM, Frosty, Pizza Group, GGF, Apach, OEM, Sirman, Fimar, Pavesi and others.

Traditional aromatic pizza is cooked in a special oven. Professional equipment indispensable both in large restaurants and in tiny cafeterias. The range of stoves is wide; it is important to choose the one that matches the concept of the establishment and satisfies the needs of customers. Equipment differs in energy sources, capacity, method and time of pizza preparation.

Wood-burning pizza ovens

Since time immemorial, a common attribute of an Italian pizzeria has been a wood-fired oven. Developers modern models have applied the latest scientific achievements to time-tested technologies, as a result, today you have the opportunity to purchase copies of authentic samples, adapted to the needs of consumers. Adherents of strict adherence to the canons recognize the only method of preparing real pizza - over the hearth brick oven. Modernized technology uses different kinds fuel, including firewood.

Purpose. Traditional ovens are the best option for a pizzeria whose owner wants to get real pizzas and prefers classic methods baking.

Heat. In models of this type, three heating methods work in parallel: contact heat transfer, convection and the effect of heat reflection from the walls of the hearth. The shape of the inner part of the dome creates conditions for the movement of hot air currents, the dough and filling are baked evenly from below and from above. The dome and hearth are made of fire-resistant materials.

Baking conditions. The required temperature ranges from 370ºC to 540ºC.

Energy Type: wood, coal or gas. As an option, the devices can be equipped with an additional gas heating system.

Preheating duration – from ¾ hour to several hours. You can be sure the temperature is high enough when you see the dome turn white. Professional models for the most part do not need visual cues for the cook, because... are equipped with thermometers; in addition, it is allowed to use an infrared pocket thermometer to measure the temperature in the work area.

Baking duration in a sufficiently heated oven is from one and a half to 5 minutes. The volume of the flatbread and filling plays a role, as well as the number of pizzas prepared at the same time.

Resume time operating temperature. Each pizza requires some heat from the stone hearth to cook, but as long as the fire is maintained, the lost heat is returned very quickly. It only takes a few minutes after removal and the next batch is ready to bake.

Wood-burning pizza ovens in the catalog

Stone Hearth Pizza Ovens

Hearth ovens are second in popularity after wood-burning ovens; they are more economical and easier to maintain. Their distinctive feature is the presence of stone or ceramic hearths on which dough products are baked.

Purpose. Electric deck ovens are suitable for pizzerias whose owners wish to receive baked goods High Quality without investing big money in the acquisition and maintenance of equipment.

Heating method. Heating elements supply heat to the baking sheets while simultaneously warming the chambers. Thus, the dough is baked on a sheet, while the filling and cheese are cooked until ready. A viewing window made of heat-resistant glass and internal lighting allow the chef to monitor the process from the outside.

Baking temperature 200-350ºС, for some models maximum – 500 ºС.

Energy type. Gas can also be used to heat stone hearths, but in the catering industry electric pizza ovens are more popular.

about 1 hour.

Baking time. At 260ºC, baking one pizza will take ~7 minutes, a little more or less, depending on the filling and the thickness of the dough.

Duration of restoration of operating temperature. Baking uses up the heat of the oven, so it takes some time for the oven to return to readiness. To avoid operational downtime, make sure the model you choose fully meets your production capacity requirements.

Pizza ovens with hearth in the catalog

Convection Pizza Ovens

Rising prices for electricity lead restaurateurs to the need to use it sparingly. This oven reduces energy consumption, baking time and labor costs.

Purpose. The equipment is optimal for enterprises planning to produce high-quality pizza with minimal costs, as well as for small kitchens.

Heating method. From the name it is clear that these devices are equipped with convectors, thanks to which heated air circulates through the chambers.

Baking temperature and time. Convection significantly reduces energy costs due to the fact that at a temperature of 237ºC you can cook several pizzas at once in 5 minutes.

Energy Type: gas and electricity.

Preheat duration is a maximum of 20 minutes.

Time to restore operating temperature: not required. Perforated stainless steel shelves retain heat and increase the operating efficiency of the device.

Conveyor pizza ovens

A relatively slow and at the same time highly productive baking method. The semi-finished product passes through the chamber, being on the conveyor belt, and comes out on the other side ready dish. This method allows you to cook more than just pizza.

Purpose. Conveyor ovens are good for medium-sized pizzerias, as well as for organizing a delivery service for ready-made pizza. You can also use universal equipment to toast sandwiches, bake fish, and vegetables.

Heating method: movement of heated air masses.

Baking temperature... The temperature range used is from 200ºС to 300 ºС.

Electric pizza ovens are currently used not only by professional pizza makers in catering establishments, but also by “hobbyists” at home. A person who has no idea about technical specifications quality device, it will be quite difficult to make the right choice of electric oven for baking bakery products among the presented assortment. In the article below, we have collected basic information, using which it will not be difficult for a potential buyer to correctly select the oven model for preparing the “ideal” pizza, which allows you to save the user’s time and reduce energy costs for “cooking” your favorite snack.

Externally, the design for baking baked goods is similar to a high-power portable oven. By increasing the temperature inside the structure, “volumetric” uniform baking of the dough, the base of the pizza, is achieved.

Despite the first association with the word “stove” associated with the impressive dimensions of the device, modern manufacturers offer their customers “mini” options, along with full-size household appliances. Model selection in in this case it is advisable to do so based on the available “working” space in the kitchen, since in terms of power and functionality, compact options are not inferior to, and sometimes even superior to, their “big brothers”. Minimum sizes ovens for baking pizza intended for home use are considered 40 * 31 * 16 cm, and the diameter of the resulting product does not exceed 25 - 30 cm. It is worth remembering that in compact gadgets the user will be able to cook only 1 pizza per 1 cycle of operation of the device, while While entrusting baking to multi-chamber “cooks” with average dimensions of 485*380*331 cm, traditionally used by professional pizza makers, the “output” can be obtained at least 2-3 pizzas with a diameter of 35 cm or more in 1 cycle of work.

In addition to differences in the size of their design, pizza ovens are usually classified depending on the type of heating element, the method of “loading” and the actual baking of baked goods.

Based on the type of heating, the devices under consideration can be divided into:

• "wood";
• electrical;
• gas.

Traditional wood-burning ovens are usually used in expensive Italian restaurants that strive to convey the flavor palette of the “origins” of this dish with their pizza. For the “baker” to work correctly, it is necessary to ignite the wood in the middle of it internal structure. An hour later, after the maximum heating of the oven to 500 degrees, the firewood is moved to the side, thus ensuring the movement of thermal masses necessary for uniform baking of baked goods. All manipulations with the pizza in the hot device are carried out by bakers using a special “shovel”.

The products resulting from baking in such a device are aromatic, crispy, with a golden brown crust along the edges of a thin layer of dough, covered with an abundance of various ingredients.

Electric pizza ovens are the most popular in use not only among cafe and restaurant owners, but also among amateur cooks. Automatic device for “cooking” implies the presence of removable heating elements, which are the main functional element to increase the temperature inside the structure of the device in question. In this case, the maximum degree achieved inside the chamber does not exceed 400-450. Accordingly, the “cooking” speed in electric oven will be slightly lower than with a similar process using firewood.

Gas appliances for baking baked goods use gas burners as their heating element. Thanks to the “democratic” cost at this time natural resource, this type of device is considered the most economical and preferable for use in mass production of pizza. However, when purchasing a gas stove, you need to take care to comply with the increased safety requirements of the type in question. household appliances.

Based on the type of “loading” and the direct preparation of baked goods, ovens are also traditionally divided into:

• hearth (electric tubular a heating element, installed in the upper and lower parts of the functional chamber of the oven, increases the temperature inside the structure, due to which the pizza, which is at this time on a ceramic “pallet” - hearth, is evenly baked);
• conveyor (in this case, pizza is prepared by passing along a moving conveyor through " work area", maintaining continuous circulation of hot air).

How to choose

Having made sure that there are several basic classifications of pizza ovens, it would also be advisable for a potential buyer to evaluate the most popular advantages and disadvantages of using household appliances in the segment in question.

The main advantages of such devices are:

• the aroma of the snack (especially in the case of “cooking” in wood stoves);
• speed of product preparation (especially in conveyor-type devices);
• possibility of preparing several pizzas in 1 oven cycle.

Analyzing possible disadvantages, it is worth noting:

• high cost of “fuel” (especially in the case of wood-burning and electric gadgets);
• impressive dimensions of most models of the devices in question;
• need to comply increased requirements on safety precautions.

Having convinced yourself of the advisability of such a purchase, we suggest that you familiarize yourself with the criteria below, based on which, the buyer will easily be able to make a choice in favor of a high-quality model.

1. Planned pizza production volumes. If the oven is purchased for home use or in a cafe as a non-main dish, it is advisable to pay attention to a compact electrical device, producing 1 - 2 pizzas per operating cycle. However, if the oven is planned to be used in a restaurant fast food or a pizzeria, it is advisable to give preference to multi-level devices with several sections that deliver “output” 5 - 8 products per cycle.
2. Power consumption (if we are talking about using an oven operating from a power source). Optimally, this indicator should not exceed the traditional 220 V. Under such conditions, baking bakery products will not only be fast, but also as economical as possible.
3. Productive capacity. In this case, we recommend giving preference to devices with an indicator of 5 - 10 kW.
4. Availability of additional functions. Built-in options such as a heating sensor, protection against overheating of the structure, a timer, a viewing window, all kinds of light indicators, and so on are extremely welcome.

In order not to make a mistake when choosing a pizza oven, we suggest that you familiarize yourself with the list below of the best household devices included in the rating top models devices of the segment under consideration.

Best models

• Power consumption: 220 V
• Number of cameras: 2
• Device power: 3 kW
• Case material: steel
• Additional options: presence of a viewing window; built-in timer
• Weight: 33 kg

• ease of use and cleaning of the household device
• high pizza baking speed
• resistance to external damage to the housing

• high cost of the stove
• large dimensions of the device
• "rarity" of functional parts

The ideal combination of functional properties and resistance to mechanical damage makes the stove model in question ideal for connoisseurs of high-quality household appliances.

• Power consumption: 220 V
• Number of pizzas the oven can accommodate in 1 cycle: 2
• Number of cameras: 2
• Acceptable temperature regime: 0 – 350 degrees
• Device power: 2.4 kW
• Housing material: metal with heat-resistant powder coating
• Additional options: presence of a viewing window
• Weight: 32 kg

• modern look
• built-in illumination of internal “chambers”
• “thoughtful” system for “removing” moisture from the stove

• no timer
• large dimensions
• heavy weight

Despite the impressive dimensions of the design of the stove in question and the absence of some additional options, the device perfectly copes with its direct “responsibilities” associated with quickly baking pizzas.

• Power consumption: 380 V
• Number of pizzas the oven can accommodate in 1 cycle: 4
• Number of cameras: 1
• Permissible temperature range: 20 – 450 degrees
• Device power: 5.2 kW
• Case material: steel
• Additional options: presence of a viewing window, built-in emergency thermal switch
• Weight: 130 kg

• presence of warning lamps
• fast chamber warm-up time
• ease of cleaning the structure

• high price
• insufficient number of pallets
• high electricity consumption

High quality pizza oven from domestic manufacturer, allowing as soon as possible and with minimal energy consumption by the user “at the proper level” to prepare the desired bakery product.

• no temperature scale
• poorly thought out body design
• build quality

A multifunctional pizza oven model at an affordable price that can satisfy the basic needs of most buyers of devices in this segment.

By purchasing a high-quality oven for personal use for preparing baked goods, in particular pizza, the user can be confident in the taste of the final dish, as well as in significant savings in time and energy for direct “cooking”. The information provided in this article will help make the right choice even for a buyer who has not encountered such devices before.

Depending on the type of energy used, pizza ovens are divided into:

• electrical;
• gas;
• wood-burning

Ovens by baking method:

• deck ovens;
• conveyor ovens.

The choice of oven depends on:

• format of the enterprise's work(café, takeaway, delivery or a combination of these),
• number of visitors and their taste preferences,
• average bill,
• level of personnel training,
• quality of dough and ingredients,
• availability free space and electrical power,
• prospects for the development of the direction, etc.

Then taking into account the size of the investment and the desired return on capital, one or another furnace is selected.

« The first factor when choosing a stove- the pizza you want to cook: classic, Neapolitan, Alla Pala or American. Second- features of the room, namely: is it possible to build a chimney, is there a permit for a wood-burning stove, what is the permissible power of electricity, - the pizzaiolo of the Giotto restaurant shares his experience Leonardo Trappoloni.

If in fast food and industrial production furnaces with maximum productivity in the shortest time, requiring minimal operator experience, are used, then in restaurant need to find a compromise between functionality and quality of pizza.

« Pizza quality 70% depends on the dough and only 30% on the oven and the work of the pizza maker, notes the director of the Zharushka Ovens company. Alexey Shkapa. - To make the right choice, you need to understand what audience you are working for: low check and streaming production would be better suited a wood-fired conveyor belt for those who appreciate the taste and know what real pizza should be like. Golden mean - deck oven, which is easier to operate than wood-fired, but the quality of baking is higher than in conveyor belts.”

Alex Todaro, a hereditary chef from Rome who graduated from API, the most famous pizza academy in Italy, prefers deck ovens. He says it's easier to control and maintain the temperature regardless of the workload, and it takes less time to bake pizza because the oven is always ready to go.

According to the pizzaiolo, with a wood-burning oven there is more hassle: at a minimum, you need to spend time lighting it and monitoring the wood. It is also difficult to maintain cooking standards, because the temperature is in different parts work surface may differ, so some pizza will burn and some will remain raw. At conveyor ovens Alex Todaro also sees a disadvantage: “If something needs to be corrected during the baking process, it’s not as easy as in other ovens where you always have access to pizza - in a conveyor belt you have to wait until it comes out the other end ready.”

Which pizza oven to choose: European and domestic brands

Among stove manufacturers are definitely in the lead Italian brands Marana Forni, Mam, Valoriani, Morello Forni, Pizza Master, Alfa Forni, Rinaldi, Valoriani, IGV.

“A good wood-burning stove in Italy will cost about 6-7 thousand euros, in Russia - already 14-15 thousand euros. Electric ones can be purchased in Russia for about 140,000 rubles,” the chef of the international network of culinary studios CulinaryOn gives the order of prices.

Domestic companies have learned to produce good equipment for pizzerias, and in terms of price-quality ratio they win: being approximately on the same level as ordinary Italian producers, stoves cost half as much due to the absence customs duties and logistics costs.

Now there are fakes Italian ovens, warns Alexey Shkapa: “The brand is Italian, and the production is China, the quality is low, the material is painted with paint that imitates ceramics, the warranty is 1-2 months.”

Pizza oven - which is better?

Alexey Shkapa told how the different ones differ from each other types of ovens:

Wood-burning pizza oven

In a wood stove First of all, pizza is baked in the Neapolitan (New York) style. Cooking occurs at a temperature of 400 Cº or more due to three components: infrared radiation in the spectrum up to 0.7 microns (fire), heated ceramics, convection heat (4-6 microns) and thermal conductivity of the ceramic hearth.

Infrared heat in the 4-6 micron spectrum allows you to bake pizza with a crispy edge, which is the height of professionalism: the crust remains thin, and the crumb remains porous and soft. The cheese and topping are baked and caramelized (and when low temperatures boiled and stewed). With the correct test and appropriate qualifications of the master, the quality of baking pizza in a wood-burning oven is higher.

Pizza in a wood-burning oven cooks twice as fast as in a hearth oven, therefore, with the same size, a wood-burning oven gives greater productivity, and the bill can be raised, since the taste characteristics are better. For cafes and restaurants with 30-40 seats will do wood stove internal diameter 100 cm - without losing the quality of baking, you can simultaneously cook four pizzas with a diameter of 35 cm.

For cafes and pizzerias A wood-burning oven with a diameter of 120 cm is suitable for 50-70 seats; at the same time, 5-6 pizzas with a diameter of 35 cm can be baked in it. A large number of simultaneously baked pizzas in one oven is extremely undesirable; this applies to both wood-burning and deck ovens.

Costs: dry firewood for an oven for 6 pizzas (inner diameter of the oven: 120 cm) - 5 cubic meters. m per month, approximately 3.5 thousand rubles.

The infrared heat from the fire allows you to quickly bake the pizza - the dish is cooked in 60 seconds. The smell of wood and cooking on fire - elements of the show - give additional bonuses to the establishment

Pizza deck ovens

Hearth oven operates at 350-380 Cº, infrared heat in the short wave spectrum is absent, only partially infrared heat works in the long wave spectrum, convection and thermal conductivity of the hearth, therefore make pizza quickly at high temperatures(450 Cº) will not work: by the time the side and bottom of the pizza begin to burn, the inside may remain unbaked, and besides, the frying effect does not work: the sausages and topping are simply boiled in the cheese.

Costs: electricity depending on power consumption 6-8 kW/h in heating mode, for an oven for 6 pizzas - 8-10 thousand rubles. per month.

When purchasing deck ovens, Alexey Shkapa advises taking into account the availability of free electrical power for the operation of this “gluttonous” equipment

Conveyor pizza ovens

Conveyor oven does not have a hearth, cooking occurs mainly due to convection, resulting in average pizza quality, which is compensated by high productivity. The person is removed from the cooking process; his presence is important only at the stage of setting up the equipment.

Adding to this the savings on personnel (no special skills required), we get that when large quantities orders, a conveyor oven is more profitable than a hearth and wood-burning oven.

Costs: Conveyor ovens are not economical because a lot of electricity is wasted to maintain operating temperature when the system is open.

It makes no sense to buy a conveyor oven for a small pizzeria with 40-50 seats. For 400 pizzas per shift, this is what you need, if you don’t pay much attention to the quality of baking

Choosing a professional pizza oven: overview of the Russian market

The most important thing in the oven is long term services and low energy consumption, and the main function is to quickly gain heat and retain it for a long time. However, manufacturers continue improve your skills stoves, producing, for example, hearth stoves heated to 500 degrees or wood-burning stoves with a rotating fireplace, which are more expensive but consume less firewood and do not require additional personnel.

Italians sometimes add a wood stove gas burner(in Russia, in this case, additional approvals are required during installation), there are options for furnaces with a bottom that rises upward.

Modern pizza ovens have:

• automatic temperature control;
• automatic door opening;
• automatic cleaning;
• a rotating fireplace - all this helps to get an excellent result.

A deck oven requires more deep knowledge And good experience working with her, notes Alex Todaro. If the cook has previously worked on a conveyor or wood-fired bench, the transition to a hearth will require patience and skill

Pizza maker During baking, you have to take into account the intensity of the temperature, the temperature of the hearth and roof of the oven, check the readiness of the pizza crust, remove dough bubbles, make sure that the cheese does not burn, clean the underside, etc.

“It would be great to have not only a smartphone, but also a “smart oven” that, for example, recognizes that some part of the pizza is burning, saves settings for different baking options, lets you know when the pizza is ready inside, and even cleans itself , in the end.

Tatiana Samsonova,

company technologist

"Trade Design"

When choosing a stove, you need to pay attention to the thickness of the hearth and the material from which it is made. The thicker the underwear, the better it holds heat. The best option, when the chamber is completely lined with stone, however, such a stove will be expensive. If we talk about brands, Italian ones are in the forefront. Cuppone And Morello, which have both premium and economy class models. Simple inexpensive options GGF and GAM have them.

Alexander Kozhin,

managing partner

Gourmet Alliance

Fifteen years ago, when we started making our first pizza, we immediately settled on the Italian brand Fimar. The performance of almost all of their models is the same and allows you to bake from six to eight pizzas at the same time. The only point worth considering is that when the maximum number of pizzas is cooked, the temperature drops, and therefore it takes a little more time to cook them. The stoves have proven themselves well: work smoothly, without unexpected costs for technical problems.