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.
