The pleasure of cooking in a Revolving Deck Brick Oven

Having cooked pizza in a conventional Brick oven for 20 years I was skeptical at first but the past couple of years are an eye opener. It is human nature to "get used to" just about any circumstance we are in and the fear of change is always powerful. When I first heard of the revolving deck oven I dismissed it as a new fad but on examination it made sense especially with the constant heat provided by gas, wood and an industry first-an electric heating element below the cooking surface. The New York Brick Oven Co.'s Inferno series Revolving Deck Brick Oven is the industry leading innovation that takes all of the pain out of operating a brick oven. Moreover it makes it simple and removes the skilled labor aspect from your bottom line. No more having to keep your pizza man's head in front of a sweltering oven, no longer having to constantly turn and shuffle your pies to avoid burning from hot spots or uneven cooking from cold spots, no longer having tie up an employee to "work" the oven.

It's now as easy as just placing your pie on the rotating cooking surface, letting it rotate a couple times around and then taking it out perfectly cooked on all sides and the bottom. "A life saver" in the word's of Andrew Scudera who is co-owner of the original world famous Goodfella's Brick Oven Pizza on Hylan Boulevard in Staten Island New York and winner of several International Pizza titles. The hottest trend in the industry is one the new chains in fast casual and local gourmet pizza places are jumping on around the United States. Speed and high quality production are the watch words for these new ovens and when you add consistency and labor savings you get a combination that is hard to beat and a no-brainer for the savvy pizza operator.