Looking for dependable high volume deck ovens for NY style pizza concept. 150 to 200 18†Pies per hour.
I am working on a new concept that will sell mainly slice and whole pies.
I really don’t want to hear about how good is the conveyor. I used conveyor my previous pizza shops. I am not new here in this board, those of you know me as Pizza_Tony (NOT FROM CHICAGO) I lost my password.
I searched and find out about followings;
Fish ovens: Great for high volume pizza shops. It provides nice crisp pizza. But Only one oven if it breaks down we got a problem.
Marshall Sons: I would need to put 4 of them in order to keep up.
Rotoflex: Not too many good recommendation received.
Blodgett; I don’t know?
Bakers Pride: Not sure?
Anyways who is using deck oven here that does at least $20K sales per week sells mainly pizza. What is your recomendation?
Hi DC
I have used Blodgett deck ovens for the past 35 years. They are very dependable workhorses. I’ve got 2 double deck model 999C ovens and they will do about 80 16’ pies / hour total. I’m a decent sized pizzeria in the range you were talking about. In our area I think 80 to 90 percent of the pizzerias have decks. They just seem much more efficient and dependable to me . Just my opinion. I’m very happy with my Blodgetts. There are a couple of larger places with 6, 8 or 10 double deck ovens side by side that I know of. All with Blodgetts.
Mike
Best Deck Oven In The World! www.veroforno.com
I have been using the four deck model for 2 years. The oven has no carbon monoxide in it so your pizza will remain fresh for a much longer period. My customers noticed a better flavor right away when I put it in. It is the most efficient ($300 Gas Bill per month on 6 days a week). It is the most consistant. I can load it up for four hours straight and it only loses 30 seconds on the bake time. I don’t have any 18" pies but I know it will do over 200 12" per hour.
I do $16K per week open six days. I would definetly give Dino a call and set up a demo. Tell him Paul from Claysburg Pizza sent you.
Hey Tony, long time no read. Hope all is well up there. I have a buddy down here that uses a Rotoflex pretty successfully in a decent volume store. If you want to make the trip and check it out, give me a call, I’m sure he’d be happy to let you check it out.
I never have to rotate and there are no hot spots in my deck oven. Hands down it is the best you can get. It was used at the pizza expo competition in Vegas.
Verofone Ovens? I have to check it out in pizza show but they are too new. Verofeno owner has pizza restaurant and i checked it out on yelp and other review sites and didn’t recive much good feedback for their pizza.
Paul nice to talking with you again. I probably know the the guy you are talking about, They have two stores here in Herndon, and Ashburn. They do not bad.
Summary:
It seem Marsal requires minimum rotation.
Rotoflex is harder to use then regular deck ovens. (You miss one tray you are done)
So can we say this; for someone to call themselves true NY style Pizza (besides dough size type) one must have one of the following ovens (blodgett, bakerspride, marsal) Forget about Fish too big and only one oven.
Its a great oven. It is costly up front but it pays for itself in time. It has 14" of insulation so your shop remains cool. Less air conditioning used!
Do not spend more for Marsal. I have worked both with BP and Marsal. The problem with the Marsal hot spots is they are small. So one point the of the oven will be really hot, opposed to the BP that has a general area that is hot or cool.
I called Dino from Veroforne, than he hooked me up with Mario from “Threebrotherspizza”.
I just came from there, their 3 newest locations using Veroforne. He said he used Bakerspride, blodget, Biro, Conveyor belt in last 35 years. I asked him to see for their new locations he is going to use Veroforne, he said
Yes unless new deck oven comes around thats better than Veroforne. For now he will stick with them.
He also said it doesn’t matter much which deck oven you buy out of BK, B, VF, MarS, they will all do job as long as you know how to make a good pizza.
He pointed out that Blodget and Bakerspride has hot spots, and one section of the oven much hotter than other. However with Veroforne thats not the case. All of the oven cooks bottom of the pizza same. And you don’t really need to rotate if its a cheese pizza, however when it has lots of toppings you do need to rotate. Same as Marsal
Overall experience was great he had 2 triple deck oven, we made the pizza together, it was nice and cripsy on bottom.
These guys are (3brotherspizza) real Italians and they know their pizza. They were very very busy.
He explained Veroforne imported from Italy and they been around for 100 years in Italy and Veroforne means “pizza oven that is suppose to be” Distributer is Dino in NJ
Only drawback even it is a 3tiple deck it is all one oven. Dino insist these oven don’t break down for long long time. It comes with 5 year warranty on parts and one year warranty on burner or blower. Natural stones from Holland.
sorry for the late response haven’t been on lately as i have moved to a new kitchen. at my old job, we were very high volume, did a crust that was a bit softer than new york style and we ran 4 Blodgett 1060s at 500, very few problems with them over all, main one being a recall on the safety valve for a bit. the trick is to have 2 oven guys one loading, and spinning one unloading, post topping and cutting. we were doing 500-800 pies in a day. 2 cooks at lunch, ramped up to 5 during the big rush/weekends. our sister restaurant runs 9 blodgetts, and run about 1500 -2000 pies a day. they are a constant 45 min wait for a seat. its insane, in a fun get your butt kicked every day kind of way.