Why are revolving or rotator brick ovens better?

There are many reasons to choose a revolving brick oven over a conventional fixed deck brick oven. First and foremost is the consistency of pizza baked in a revolving brick oven compared to a regular brick oven. In a revolving brick oven you can place your pizza on the cooking surface and let it cook, no need to spin it or reach into a hot oven and rotate the pizza. The heat in a revolving brick oven is evenly dispersed as the stone rotates (some call them rotator ovens). Because the cooking surface is not fixed with the heat source or fire in one place you don’t have to continually move your pizza around the cooking deck to avoid burning and cold spots.

Ease of use is another important feature. Anyone with common sense can be trained to use the oven and handle pizza in a few minutes’ verses the months of training to work a conventional brick oven. This allows owners that are not the pizza men to have much more control and flexibility with staff and avoids having to rely on only one or 2 key personnel to be your experts. Not only that, but your pizza making will be more consistent with less responsibility on your pizza men cooking with the same style and ability.  Next comes speed. You may not think this is as important as it is but if you have ever been stuck on a regular brick oven on a Friday night during the dinner rush you would understand. There is nothing worse than turning away paying customers because your oven has to get hot or it’s too hot and has to cool off. These thigs are completely handled by the New York Brick Oven Companies Revolving Brick Ovens because the cooking temperature is constant and set. The rotating or rotator brick oven cooking surface is constantly reheated resulting in no fade or cold deck. You don’t get hot spots because the entire cooking surface is the same temperature. As an operator this takes a lot of the guess work out and adds a lot of dependability.

New York Brick Oven Company

Now a topic near and dear to most owners is labor. Between wages, insurance, overtime, social security and workers comp every dollar you spend on labor gets multiplied. This adds up really quickly and can make or break your operation. A revolving or rotator brick oven can help save labor because your pizza man is not “stuck” to the oven and can make more pies as his pizzas are baking because he does not have to be at the oven constantly turning and moving the pies. This is a tremendous benefit as anybody who has ever worked a brick oven for any period of time can tell you.

The stress of having to be aware of pizza and a few seconds of distraction can set the whole operation back by having to remake the burnt pizza. 

If you are using wood and gas as a heat source you can regulate the temperature without worrying about having to continually monitor the temperature and add wood since the gas will keep it level. Not only that but the wood consumption goes way down as it is not the only heat source. Now if you have multiple units or are planning multiple units the value goes up proportionately across the board by having a consistently baked pizza from a revolving/rotator oven that is easy to use but more importantly-easy to train your pizza makers on.  This is why the New York Brick Oven Company is leading the industry and quickly becoming the top choice for FastCasual Pizza and start- up artisan pizza places across America. 

Celebrity Chef Visits Goodfella's Pizza for a Slice From the Revolving Brick Oven

www.goodfellas.com

Pascal Rigo, for instance, the entrepreneur/chef who sold "La Boulangerie Bakery to Starbucks in 2012, happened to be in the dining room for lunch on Wednesday. He said he appreciates "good, fresh ingredients" and the passion of the cooks behind it.

"That's why we're here ... because they're passionate and they use good ingredients," said Rigo before biting into a Goodfella's slice.

Rotating Brick Ovens For True Italian American Pizza

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brick ovensHaving cooked pizza for decades in a traditional brick oven it took a little getting used to the idea of a revolving deck brick oven but all I can say is "where have you been all my life". Imagine getting a perfect pizza every time with about 1/10 the work. Not only that but every pie is perfect and you don't have to "work" the oven. Hard to believe? Well come on down to the original Goodfella's Brick Oven Pizza on Hylan Blvd. in Staten Island and see for yourself. You just put the pizza in the wood and gas fired oven, the rotating deck spins at the perfect pace and then you use a short pizza peel to take it out right where you put it in a couple minutes ago. No turning the pizza every minute, no looking out for hot spots on the oven cooking surface, no more cold spots-wow! Visit www.goodfellas.com and www.brickovensforsale.com for more info and happy pizza making.

Brick Oven Pizza

Brick oven pizza has become a national trend in the last couple of years. When I started in this business 20 years ago with  Goodfella's Brick Oven Pizza,  it was very rare indeed with only a couple of old joints even in a big place like New York City. Tortonn'os Pizza in Coney Island on Neptune avenue not far from Nathan's  was just such a place.  Jerry had a hand built oven and used fresh mozzarella which was an alien cheese unless you were Italian and bought it made by hand in your local Italian specialty store. His pizza was made his way and only a certain amount of pies each day then "get out I'm done". When he died the NY post proclaimed " The King of Pizza is Dead". A sad day indeed but he inspired me and my family to build the first brick oven in Staten Island NY. So www.goodfellas.com was born. At first many people wondered what the white stuff (fresh mozzarella) was on the pizza. This required many a conversation and reassurances that if they try it they will like it. With stiff competition all around us we had to make a good pie or fade away like the others that came and went. Staten Island was a small place and word spreads quick so fortunately the word was we had a good pizza so it was off to the races. We still use the fresh mozzarella cooked in a wood burning oven but even that has evolved over the years. Adding gas burners to augment the wood fire to maintain steady temperature was the first innovation. This made the pizza man's job a lot easier controlling the heat on the pies. The next big  change which ended up being the best decision ever was to put in a revolving deck or cooking surface. Now this was something. We no longer had to "spin" the pizza as it cooked which made the pizza consistent every time. Not only that,you didn't need a long training period for the pizza man and the product was always perfect. An added bonus was saving a lot of money by not needing to have a full time pizza spinner who worked the oven while another person made the pies. The $$$ savings were incredible. Now - New York Brick Oven Pizza Co. at www.brickovensforsale.com  provides these amazing cost effective ovens at a reasonable price for anyone. This oven design would have saved so much $$$ and aggregation over the years but as they say " live and learn". Happy pizza to you!