Revolving Brick Oven for Pizza Franchise

Pizza Franchising or expanding to your next location will be much easier with a Revolving Brick Oven . People run into many barriers when trying to get to next level of success. There are many good reasons to use a revolving or rotating brick oven when you want that authentic stone hearth flavor and bake quality.  First and foremost is the training time in a Pizza Franchise for unskilled employees.  Working a regular old fashioned fixed deck brick oven requires weeks of training and months of working it to get a mastery and the ability to work a Friday night rush. With a revolving brick oven, the training is reduced to minutes with the oven doing all of the work. How can that be?

Well, on a revolving oven the pizzas are placed on the stone as it slowly revolves. Then all you have to do let them bake and remove them right at the front of the oven where you loaded it. This in contrast to needing a long pizza peel(more floor space) and having to reach in the oven. Since the floor is moving all the time it is constantly being reheated(no more oven fade-cold floor). Plus you don't have to constantly spin the pizza or move it around to cook it evenly. You don't have to have a pizza man just on the oven since he can work on the next order as the pies bake(reducing labor costs). A big reason to avoid old school brick ovens is the hot spots and cold spots that can kill your production and pizza quality. Now when you add no longer having to monitor oven temperature and not losing floor heat you get the ability to bake at incredible rates as demonstrated at Pizza Expo where the Pizza Schol of New York and friends demonstrated baking  201 pies in 52 minutes for a world record.

See why revolving ovens will make your life, Pizza Franchise and expansion much easier call 1-800 Oven 053 now!

Pizza Wars and the Neapolitan Connection

New York Brick  Oven Style Pizza

Most of the pizza in the world is made and sold in America to Americans. In the same way the Italians perfected that pasta they borrowed from the Chinese so too the Americans perfected pizza they borrowed from the Italians and made it into one of the world’s largest food segments.   Respect to those brave ground breaking entrepreneurs from Pizza Hut and Dominos who knew the masses would go for this new food and  the Italian American classics like Lombardi’s, Tortono’s and Patsy’s  who brought pizza to America early on creating an interest for those who followed and added their own American twist. There are too many to mention but some of the big players along the way that contributed were Uno, Bertucci’s, California Pizza Kitchen, Goodfella’s, Sbarro, Papa John, Uncle Maddio, Little Cesar’s  and the other hundreds of chains and independents in every town across this great land. Pizza is both territorial and universal at the same time because when all is said and done a pizza is dough, sauce, cheese and toppings cooked in various ways at various temperatures in various ovens. To think there is group of people from another country coming to the land of the free and the home of the brave with the nerve to say pizza can only be made one cookie cutter way, with one flour, with one type of mixer, one type of cheese and cooked at one temperature in one type of oven is bad enough but to force a pizza man trying to make ends meet to pay a monthly fee for a certificate to make pizza and buy an exclusive flour from only one company is a bit much for any red blooded American, besides being a bad business choice, since all the competition will be making the same exact product. Diversity is what makes America the place everybody wants to come and live. Whether you are on the West Coast like California or Hawaii and want pineapples and ham or maybe you are in Chicago looking for a deep dish or even New York City looking for a slice -we salute you and as the great Burger king says “have it your way” and eat more pizza, because it’s all good.