We are extremely proud that more and more companies trust us to take care of the key element of their main product or sideline: pizza dough.
When we visit customers on site, we tend to find a variety of ovens, including:
CONVEYOR BELT OVENS.
A conveyor oven is great for producing large volumes of pizzas while keeping their quality constant. Both the speed of the conveyor and the temperatures are adjustable.
Combi steamers can produce both dry (convection) heat and moist (steam) heat and can switch between them during the cooking process. Steamers can prepare multiple products at once. This enables them to steam vegetables or fry meat while baking pizza, making the devices extremely versatile.
Tip: there are different stones available for the combi steamer that mimic the effect of a stone oven!
Unique, atmospheric and artisan. That is what a stone oven is all about. The oven is heated and is generally used as a baking oven for pizzas and other dough products. The stone oven, also known as masonry oven, dates back to the Roman Republic and spread to the whole of Western Europe from there. It was the most common type of oven until well into the nineteenth century. Wood fired stone ovens are increasingly rare nowadays. The use of gas burners and electricity is getting more popular instead.
Want to know more about ovens or their settings? Then get in touch with us!