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electric oven vs. gas

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does anyone have experience with an electric oven? bakers pride or one of the top brands…is the cooking on a stone for thin crust vs cooking with gas deliver the same quality, speed? we are looking to purchase a location which has everything (deep fryer, range, etc) wired for electric 3 phase. it just doesn’t have a pizza oven, otherwise we would have to run gas lines about 200 ft.

thanks
 
guest:
we are looking to purchase a location which has everything (deep fryer, range, etc) wired for electric 3 phase. it just doesn’t have a pizza oven, otherwise we would have to run gas lines about 200 ft. thanks
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I can tell you that you are looking at some serious installation costs for 200 feet. If it is just for your oven and it is 60,000 BTU, then you are probably looking at 1" to 1 1/4" line for natural gas. If you have double deck, then you may even need 1 1/2". At 200 feet, that could be a pricey proposition, and you could possibly get the wiring done for less. I almost had a 100 foot run to get to a meter, and no one wanted even to bid that project for 2" main line. . . I got the city to place a new meter on the other side of the buiolding for me, and the run was cut to 30 feet and much smaller pipe (we have gas water heaters, furnace and oven).

3 phase ovens aren’t as common used as the 220V ones I’ve seen. George Mills is our resident font of knowledge about used equipment, though. He would know more about availability in the used market.
 
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I prefer my CTX ovens (elec) over the MM 360’s (gas) that are more popular with most - the CTX are behemouths tho & cost me $300+ 4 elec, but I can crank out 120+ pies/hr on the odd occasion…we had 2 run new service on the last install
 
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Guest,

You’re going to have two totally different bakes. Gas and electric or on opposite ends of the spectrum from each other. Electric ovens tend to be a little drier and the pizzas will cook a little darker. Gas keeps the outer crust softer and you’re cheese will have a better appearance.

As far as bills, I had one store with two Lincoln Impinger (I think they’re 1142’s) electric ovens. This store was approx. 800 sq. feet and the electric bill was consistently around $900/month.

My Junction City store has a Middleby Marshall PS220 double stack and my electric bill runs around $300, gas around the same. I’m sure I don’t have to tell you, but these ovens are EXTREMELY inefficient yet my combined bills are lower than the previous example.

Therefore, electric will be cheaper to install, however it looks like gas will save you money in the long run. With that said, the question you should ask yourself is if you can afford to run gas lines now to save you money later. If the answer is yes, I would suggest you go with gas.

-J_r0kk
 
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J_rokk…

thanks for the feedback. I really would like to do electric due to the low cost of entry in this location…but my biggest concern would be the finished product, and keeping consistent with what our customers are used to. I appreciate your insight on the different spectroms of cooking.

we have one location which uses gas (bakers pride y602) and I would not want to get a product which was noticebly different.

if I used a bakers pride electric oven do you think I could get a “similar” product? I would be OK with close…

thanks
 
Guest,

Like I said, you’re on two different ends of the spectrum. The pizzas will relatively have the same “taste”, however the finished product will have a noticeably different bake. You might prefer it, though. Is there another location you can test your product at? I know XLT (about an hour away from me) has a test kitchen in which you can bring your product into their facility to try the ovens. -J_r0kk
 
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My own personal experience with electric deck ovens is that they don’t seem to be able to cope as well with the slam periods as the gas decks do. With the air impingers we don’t see this difference and they seem to work as well as the gas ovens do. Aside from this, the bake is the same between gas and electric decks, just a slower recovery time with the electric decks). As for operating costs of natural and LP gas, your local utility company should be able to tell you what the gas consumption is, but you will need to have the information on the ID tag on the oven, giving BTU or KWH information on the oven.
Tom Lehmann/The Dough Doctor
 
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My own personal experience with electric deck ovens is that they don’t seem to be able to cope as well with the slam periods as the gas decks do. With the air impingers we don’t see this difference and they seem to work as well as the gas ovens do. Aside from this, the bake is the same between gas and electric decks, just a slower recovery time with the electric decks).
Tom Lehmann/The Dough Doctor
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Hello Tom, I know this thread is from a LONG time ago. Is it still your experience that electric ovens take a longer time to recover during busy times. We are looking to purchase a new deck oven(s) specifically to address this problem. My husband and I attended the expo last month and were enticed by those glass doors and lights on the electrics…but we definitely don’t want to sacrifice quality or cook time.
 
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When I was at AIB we did a lot of comparisons between gas and electric ovens, what we found is that you can get similar results but the baking time and temperature will be different to achieve similar end results. The electric oven will require a longer baking time and it typically requires a little more recovery time when you get slammed. The difference in baking time between the two is usually about 90-seconds or so. As a side note: Deck ovens are not known for consistent baking times as it is quite common for the baking time to increase (yes, even with gas ovens) during busy periods due to the constant opening of the door to put pizzas in, take pizzas out and spinning them in between, and this does not include peeking at them to see if they’re done yet. If you are really concerned over baking time to keep up on the orders an additional deck is in your future. As I used to tell my students all the time, the baking time in a deck oven variable, you put the pizza into the oven raw and you take it out when it’s done.
Tom Lehmann/The Dough Doctor
 
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