Author: e-leva

A strategic move to strengthen its position in the bakery, pizza and pastry equipment sector.

Isola Vicentina, 15.05.2026

Waico Group announces the acquisition of Logiudice + Mecateck, brands specialized in the production of professional ovens for bakery, pizza and pastry applications. The transaction is part of the Group’s growth strategy, which already includes brands such as Starmix, Vitella, Italforni, Flamic and Effedue, further expanding its industrial and technological ecosystem.

The integration of the two brands will enable the enhancement of complementary skills and know-how, generating industrial and commercial synergies and accelerating development in international markets.

“The acquisition of Logiudice + Mecateck represents a strategic milestone for our Group” comments
Cristian Pivato, CEO of Waico Group. “This transaction strengthens our structure and expands our range of solutions, reinforcing our position among the industry’s leading players. We look to the future with a clear vision: to build an increasingly solid and internationally recognized Group, capable of seizing the opportunities of a rapidly evolving industry.”

With this acquisition, Waico Group continues its growth path, strengthening its global presence and laying the foundations for structured and sustainable development.

Read the press release

From March 8 to 11, we will be at the Fiera del Levante in Bari together with Gioiella, showcasing our VISOR oven at LEVANTE PROF, the leading B2B trade fair in Southern Italy dedicated to Ho.Re.Ca professionals.

An event that highlights technological and agri-food Made in Italy excellence, bringing together key players from the food world: pizza, bakery, pastry, fresh pasta, equipment, and more.

A strengthened partnership with Gioiella, a Puglian excellence since 1946 and a reference point for Mozzarella di Gioia del Colle DOP and high-quality dairy products.

VISOR technology in baking meets premium raw ingredients in the same space, presenting a complete vision of pizza and professional foodservice.

📅 March 8–11, 2026
📍 Fiera del Levante, Bari
➡️ Hall 2 – Gioiella Stand 120/131

We look forward to seeing you!

From January 16th to 20th, 2026, we’ll be a key player at the SIGEP international trade fair in Rimini, an unmissable event for all baking professionals. With over 180,000 visitors from more than 160 countries, SIGEP is the leading event for the foodservice industry.

Come visit us to discover the latest product innovations and participate in demos and showcooking sessions in our Bakery and Pizza Labs. With our Specialists, Ambassadors, and Technologists, we’ll explore new techniques, trends, and secrets for improving processes and production performance in the lab.

Don’t miss the chance to enjoy a unique experience!

📍 January 16-20, 2026
📍 Rimini Fair – East Entrance
📍 Hall D7 – Stand 065
📍 Waico Group

MASTERCLASS SIGEP ‘26 – PROGRAMMA

FRIDAY 16.01.26

H. 11.00 > VITO DE VITA
_ Napoletana STG: power and reactivity of Caruso® for cooking in under 90 sec.
H. 12.00 > MASSIMILIANO SAIEVA
_ From the laboratory to success: creating a roman-style teglia format with Bull
H. 13.00 > VITO DE VITA
_ Ideal percentages between top and bottom: advanced thermal management for a honeycomb edge and uniform baking
H. 14 > MASSIMILIANO SAIEVA
_ Highly hydrated roman teglia: regeneration, reactivity, and development with Bull
H. 15.00 > ALESSANDRO NEGRINI
_ Dough, baking, serving: how to create an integrated system with the UNIMIX mixer and Tunnel Stone

SATURDAY 17.01.26

H. 11.00 > VITO DE VITA
_ Absolute replicability: how Caruso® and AC1000 Vitella standardize the neapolitan pizza (even highly hydrated) in premium formats and chains
H. 12.00 > MASSIMILIANO SAIEVA
_ Intelligent cooking: how Bull guarantees repeatable results even at high volumes
H. 13.00 > VITO DE VITA
_ Tradition & Technology: authentic neapolitan pizza managed with Caruso® digital control
H. 14.00 > MASSIMILIANO SAIEVA
_ Bake Engineering: designing texture and uniformity with the Bull’s thermal boos
H. 15.00 > ALEX LO STOCCO
_ Inside the Crust. The stuffed focaccia that marked a milestone, combining identity and precision baking with Bull

SUNDAY 18.01.26

H. 11.00 > DE VITA + TUFANO
_ Cooking without compromise: how to achieve vertical boost and melt-in-the-bread on highly hydrated dough
H. 12.00 > ALEX LO STOCCO
_ Crunch code. One product, one technique: optimizing time and consistency with the Bull oven
H. 13.00 > DE VITA + TUFANO
_ Heat Flow Control: how the Caruso® oven manages heat flow with maximum product versatility (Pala vs Napoletana)
H. 14.00 > MASSIMILIANO SAIEVA
_ Food cost and quality: the Teglia Romana as a scalable model with Bull cycles
H. 15.00 > ALESSANDRO NEGRINI
_ High productivity in small spaces: Tunnel Stone is the perfect solution for scalable formats and dark kitchens

MONDAY 19.01.26

H. 11.00 > DE VITA + TUFANO
_ Energy efficiency with Caruso®: maximum performance with reduced consumption thanks to quality materials and technology
H. 12.00 > MASSIMILIANO SAIEVA
_ Teglia Romana “Zero Errors”: thermal stability and consistent performance
H. 13.00 > DE VITA + TUFANO
_ The Napoletana from format: how the Caruso® oven and the AC1000 Vitella rounder guarantee consistent quality for concepts and chains
H. 14.00 > ALEX LO STOCCO
_ The perfect circle. Loop cooking with Tunnel Stone: Alex’s Round Pizza, always the same
H. 15.00 > ALESSANDRO NEGRINI
_ Beyond Pizza: Versatility and High Hydration with UNIMIX and Tunnel Stone for focaccia, pinsa, pala, and specialty products

TUESDAY 20.01.26

H. 10.00 > MASSIMILIANO SAIEVA
_ Bottom-up: vertical development and honeycomb structure with Bull
H. 11.00 > DE VITA + TUFANO
_ Tradition in smart mode: replicating wood-fired baking with digital precision
H. 12.00 > ALESSANDRO NEGRINI
_ Intelligent automation: how the Italforni Tunnel Stone changes your food cost and business model
H. 13.00 > DE VITA + TUFANO
_ Advanced Baking of the Classic Neapolitan Cartwheel Pizza

We’re pleased to invite you to the new Digital Masterclass with Alex Lo Stocco!

DIGITAL MASTERCLASS
DECEMBER 11, 2025 – 11:00 AM

HYBRID _ A Journey into Perfect Baking

The exclusive livestream format dedicated to baking professionals returns with Alex Lo Stocco, Italforni Brand Ambassador. Together, we’ll explore two types of pizza and baking techniques using the Hybrid oven:

1- The airy softness of the contemporary Neapolitan pizza
2- The irresistible crispiness of the Roman pizza

A journey between two cities, two styles, a single passion: perfect baking, designed by Italforni.

We’ll explore dough-making techniques, hydration management, and efficient baking strategies to learn how to get the most out of HYBRID technology, the oven designed to ensure high performance and consistent quality.

Register now and join the livestream Masterclass!

ITALFORNI LIVE BAKING is ITALFORNI’s new traveling project dedicated to Perfect Baking.

An exclusive tour that brings you to the best partner showrooms to experience all the power, technology, and precision of ITALFORNI ovens, along with our team of Ambassadors and Specialists.

At each stop, you’ll see the ovens in action, discover the solutions that truly make a difference in your daily work, and interact with professionals from the Pizza & Bakery world. A hands-on experience, combining technique, passion, and innovation, designed for those who want to grow, improve, and simplify their work.

Book your spot now for the next demo on > livebaking.italforni.it

Experience the new ITALFORNI LIVE BAKING project up close and discover the difference between good baking and Perfect Baking. Limited spots reserved for Pizza & Bakery professionals!

From November 15th to 19th, 2025, Waico Group will be at IGEHO – Basel with the brands EFFEDUE, VITELLA, and ITALFORNI, in a dedicated space celebrating the production and baking of authentic Neapolitan pizza in collaboration with ICE and AVPN.

Come and discover innovative technologies and professional solutions designed to ensure quality, efficiency, and impeccable results, from preparation to baking.

SAVE THE DATE / November 15th–19th, 2025 / Igeho Basel
HALL 1.0 – STAND 1.5/A101

We look forward to seeing you at IGEHO

MASTERCLASS HOST ’25  > PROGRAM

> FRIDAY 17.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ The perfect Teglia Romana: boost control and heat management with Bull
H.12.00 > ALVARO COCCHIARELLA
_ Neapolitan Pizza style in the Tunnel Stone: high-speed tradition
H.13.00 > PANATÉ (add to calendar)
_ Good stuff come out of prison
H.14.00 > ANTONIO ZINGARO
_ Contemporary pizza: high hydration and constant baking
H.15.00 > MAURIZIO LEONE
_ Pizza in Pala and tunnel: large formats, great results

> SATURDAY 18.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ Crispy base, soft inside: the double soul of pan pizza
H.12.00 > ALEX LO STOCCO
_ Caruso as a creative tool: pizza signature and new trends
H.13.00 > SPONTINI (add to calendar)
_ Milan-style pizza by the slice: the creation of a genre
H.14.00 > ALVARO COCCHIARELLA
_ From the lab to the dining room: flow management and baking time optimization
H.15.00 > VITO DE VITA
_ Airy crust: heat control for a spectacular result

> SUNDAY 19.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ High hydration and long proofing: how the Bull enhances the dough
H.12.00 > ANTONIO ZINGARO
_ Caruso’s versatility: one oven for multiple pizza styles
H.13.00 > ASSAJE (add to calendar)
_ Neapolitan tradition at its highest expression
H.14.00 > ALEX LO STOCCO
_ My crispy pizza: hydration, boost and baking management
H.15.00 > CRISTIANO GARBARINO
_ Teglia Romana 2.0: innovation and research with the Visor oven

> MONDAY 20.10.25
H.11.00 > MASSIMILIANO SAIEVA
_ From pre-dough to oven: precision and constant baking
H.12.00 > ALEX LO STOCCO + ANTONIO ZINGARO
_ Two ovens, one style: contemporary Neapolitan with Caruso and Tunnel Stone
H.13.00 > STRAFICO (add to calendar)
_ Kneading diversity
H.14.00 > CRISTIANO GARBARINO
_ Modular management: from small labs to large-scale production
H.15.00 > ALVARO COCCHIARELLA
_ The tunnel as an ally of chains: consistency without an expert Pizza Chef

> TUESDAY 21.10.25
H.10.00 > MASSIMILIANO SAIEVA
_ Pan pizza as a business: optimizing high-turnover baking cycles
H.11.00 > CRISTIANO GARBARINO
_ The future of pan pizza: energy efficiency and constant performance
H.12.00 > VERDI (add to calendar)
_ Pizza with the seal of quality
H.13.00 > ALVARO COCCHIARELLA
_ Classic Italian pizza: standardizing quality across large volumes
H.14.00 > ANTONIO ZINGARO
_ From dough ball to plate: balance between crust and uniform baking

We are excited to welcome Massimiliano Saieva to our Brand Ambassador Team!

Master pizzaiolo, visionary, and entrepreneur, Massimiliano has brought Roman pizza to exclusive international venues, from the United Arab Emirates to the United States. With his unique style, he has become a global reference in the industry, embodying values of efficiency, innovation, and quality.

Today, together with Alex Lo Stocco, they form an exceptional team supporting our brand.

That’s why we chose to collaborate with nationally and internationally recognized professionals who share our values and believe in the technological evolution serving the Art of Pizza.

Welcome, Massimiliano!

Italforni is a technical partner of StraFICO – Impastiamo la diversità a social inclusion and vocational training project in the heart of Gallarate (VA). The initiative involves autistic young people, guiding them towards meaningful employment through the art of pizza-making.

We are proud to contribute, with our technology, to a project that enhances people through the profession of pizza-making, under the guidance of the talented chef Francesco Pompetti (Tre Spicchi Gambero Rosso).

In an 18th-century space, with stone floors and frescoed ceilings, our Bull oven supports the daily work in the laboratory, ensuring precise and consistent baking.

When the heat of the oven meets the warmth of people, extraordinary projects like StraFICO come to life.

Book your spot… they’re going fast!

A new and important initiative is launching: Masterclass Project!

Each month, on our social profiles, we’ll publish exclusive interviews with the professionals who joined us at Sigep World 2025.
Each interview introduces its respective Masterclass.

By clicking the link at the bottom, you’ll access a unique and exclusive educational video. All the topics are presented in-depth by the professionals and brilliantly moderated by Sara De Bellis.

Curious to know more?
Click the link and watch all the Masterclasses

On 2-3 April, we will be at the leading trade fair for Italian gastronomy in France, an unmissable event to discover the latest industry innovations.

The real stars of the show: our Tunnel Stone and Caruso® ovens, designed to deliver outstanding performance and perfect baking. 
Come see them live with Alex Lo Stocco, our Brand Ambassador, Giovanni Melis, Italforni technologist, and our sales team!

📅 2-3 April, 2025
📍Parizza – Porte de Versailles, Paris
📍Hall 7.2 | Stand H036

Italforni, the ideal partner for perfect baking.

À bientôt !

An extraordinary project that blends gastronomic tradition with social responsibility.
Panatè Glievitati, a non-profit cooperative established in April 2023, works within the prison economy, employing inmates to craft high-quality artisanal bakery products.

We are proud that Panatè Glievitati has chosen ITALFORNI ovens for their production, combining cutting-edge technology with meaningful social impact.

This tangible training initiative supports the reintegration of inmates into the workforce, fostering opportunities for a brighter future.

ITALFORNI is proud to wholeheartedly support this project, sharing its values and mission.

Join us at SIGEP25 for a special Masterclass with Panatè!

📍 18-22 January 2025
📍 Rimini Fair – East Entrance
📍 Hall D7 – Stand 066
📍 Waico Group

From January 18th to 22nd, we will be at the international SIGEP fair in Rimini, a special event for all professionals in the White Art industry.
With over 180,000 visitors from more than 160 countries, it’s the key event for the entire Foodservice community.

Join us for a rich program of Masterclasses and Showcooking, inside our Bakery and Pizza Labs, with top professionals in the industry, to discover new recipes, trends, and innovations in the world of Pizza, Pastry & Bakery.

We are waiting for you!

📍 18-22 January 2025
📍 Rimini Fair – East Entrance
📍 Hall D7 – Stand 066
📍 Waico Group

MASTERCLASS SIGEP ‘25 – PROGRAM

SATURDAY 18.01.25

H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ The strength of a group in the laboratory
H.11.30 > VITO DE VITA (Pizza Lab)
_ Classic and contemporary Neapolitan pizza with Caruso®
H.12.30 > MAURIZIO LEONE (Pizza Lab)
_ The features of a tunnel oven: efficiency and performance
H.13.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Pala Romana: uniformity and crispiness with a touch
H.14.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Precise lamination , easy cleaning and non stop production
H.15.30 > PANATE’ GLIEVITATI (Pizza Lab)
_ Beyond bars, beyond pinsa: stories of valour, salvation and revenge
H.16.30 > ANTONIO ZINGARO (Pizza Lab)
_ Be Smart: The evolution of contemporary pizza

SUNDAY 19.01.25

H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Hard or hydrated doughs with variable speed bowl
H.11.30 > GABRIELE BONCI (Pizza Lab)
_ Naturally Bonci
H.12.30 > MATTEO PRANDI (Bakery Lab)
_ Gourmet focaccia in fine dining
H.13.30 > ALEX LO STOCCO (Pizza Lab)
_ Effortless: The future of baking
H.14.30 > LORETTA FANELLA (Bakery Lab)
_ The evolution of pastry making
H.15.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Tradition, innovation and authenticity in the Roman pan
H.16.30 > CRISTIANO GARBARINO (Pizza Lab)
_ A Thousand and One Shades of Baciata

MONDAY 20.01.25

H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Pane Cafone, Ciabatta, Buns and Pinsa without preform
H.11.30 > ALVARO COCCHIARELLA (Pizza Lab)
_ In Italy: Artisanal Fast with Tunnel Stone
H.12.30 > FRANCESCA MARCANTOGNINI (Bakery Lab)
_ The sweet pan as dessert
H.13.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Baking quality, food cost and communication in a new Startup
H.14.30 > GINO SORBILLO + ALEX LO STOCCO (Pizza Lab)
_ Bake R//Evolution
H.15.30 > MARCO GARATTONI (Bakery Lab)
_ The bread basket in starred restaurants
H.16.30 > VITO DE VITA (Pizza Lab)
_ Electric oven vs. Wood-fired oven

TUESDAY 21.01.25

H.10.30 > BOSCIA + CAPPELLETTI (Bakery Lab)
_ Panettone vs. Planetary Mixer
H.11.30 > CRISTIANO TAURISANO (Pizza Lab)
_ Between research and innovation in a contemporary Neapolitan round Pizza
H.12.30 > LORENZA ROIATI (Bakery Lab)
_ Stories of Sourdough and Bread with L’Assalto ai Forni
H.13.30 > ANDREA GODI (Pizza Lab)
_ The perfect balance between taste, touch and sight
H.14.30 > FABBRI + CAPPELLETTI (Bakery Lab)
_ Gino Fabbri’s peaches
H.15.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Heat management through technology, digitalization, programmability
H.16.30 > CRISTIANO GARBARINO (Pizza Lab)
_ The evolution of the Pizza & Bakery world with Visor

WEDNESDAY 22.01.25

H.11.30 > MAURIZIO LEONE (Pizza Lab)
_ Pizza alla pala: heat management with Tunnel Stone
H.12.30 > MASSIMILIANO SAIEVA (Pizza Lab)
_ Energy saving, efficiency and sustainability
H.13.30 > ANTONIO ZINGARO (Pizza Lab)
_ Digitalization, functionality and cooking performance with Caruso®

We are pleased to invite you to the fourth Digital Masterclass with Alex Lo Stocco!

DIGITAL MASTERCLASS
DECEMBER 12, 2024 – 3:00 PM

TUNNEL
The Baking’s Future

Join us for the exclusive live streaming event dedicated to baking professionals with Alex Lo Stocco, Italforni Brand Ambassador, as he explores the features of the Tunnel Stone oven.

The first professional electric oven with a conveyor belt in refractory stone.
Together, we’ll discover the advantages and benefits of this oven, including its versatility, efficiency, baking quality, and exceptional simplicity.

In one word: EFFORTLESS

On Thursday, December 12th at 3:00 PM, participate in the live streaming for free by filling
out the registration form.
The access link will be sent few hours before the live broadcast, via email.

Register now!

Italforni & Alex Lo Stocco

 

From November 8th to 12th, we will be Technical Partner of the 33rd Edition of the Merano Wine Festival.

The international event that celebrates the excellence of Wine, Food, Spirits and Beer selected by The WineHunter.
The best starred chefs and Master Pizza Chefs will show off their skills during show cooking with our Bull and Caruso ovens inside the Gourmet Arena and Consorzio Sannio in Piazza della Libertà.

Among the various guests:

Lino Scarallo > Ristorante Palazzo Petrucci Napoli
Antonio Tubelli > Historian of Neapolitan cuisine
Umberto De Martino > Florian Maison Ristorante Umberto De Martino Bergamo
Peppe Aversa > Ristorante Il Buco, Sorrento
Angelo D’Amico > Ristorante Locanda Radici, Frasso Telesino (BN)
Antonio Della Volpe > Pizzeria La Vita è bella, Trentola Ducenta (CE)
Carlo Scutiero > Pizzeria La Smorfia, Merano
Gino Sorbillo > Pizzeria Sorbillo, Napoli

📍 Come to Merano and discover the excellence of perfect cooking.
👉🏽 Live an unforgettable experience of high gastronomy and quality wines.

Don’t miss it! 🍷🍕
https://meranowinefestival.com/

From November 5th to 7th, we will be at Gulfood Manufacturing at the Dubai World Trade Centre.

It is the most important event in the Middle East, Africa, and South Asia for food and beverage processing and packaging. Over three days, 1600 exhibitors from more than 60 countries will gather in Dubai to showcase their products.

Italforni will be at the Italian Pavilion: Sheikh Saeed Hall 2 – Stand: S2-D55
Mark this first international event in your calendar. Let’s Go!

We look forward to seeing you!
https://www.gulfoodmanufacturing.com/

The new Caruso® 4 Pizzas oven has been chosen by Gino Sorbillo for his historic pizzeria in Via dei Tribunali 32, in the heart of Naples.

Caruso® 4 Pizzas is the latest oven model, following the 6 and 9 pizza versions. It stands out for its compact size, making it ideal for small spaces that require a high-performance oven for baking authentic Vera Pizza Napoletana.

The historic Pizzeria Gino e Toto Sorbillo has selected the Caruso® 4 Pizzas oven to expand its new dining area. Founded in 1935, this venue now welcomes over 1,200 people daily.

We are very proud that Maestro Gino Sorbillo has chosen our Caruso® 4 Pizzas electric oven for his creations. It’s the perfect blend of technological innovation and Neapolitan tradition. We look forward to welcoming you at Via dei Tribunali 32 in Naples!

DIGITAL MASTERCLASS
JULY 11, 2024 – 3:00 PM

BULL
THE SECRETS OF A PERFECT PIZZA IN A TRAY

The third exclusive live streaming format by Italforni dedicated to bakery professionals is back with Alex Lo Stocco, Brand Ambassador of Italforni, master pizza chef, and internationally renowned pizza consultant. In this new session, he will explore the features of the Bull oven.

This new appointment of the DIGITAL MASTERCLASS titled “BULL – THE SECRETS OF A PERFECT PIZZA IN A TRAY” will explore the features of the Bull oven by Italforni, a one-of-a-kind oven, the perfect combination of design and functionality. On Thursday, July 11, 2024, at 3:00 PM, you can attend for free the live streaming by filling out the registration form. You will receive a link for the access to the Digital Masterclass, accessible from any PC or smartphone. Moreover, live interaction through questions and queries will be possible, to deepen the discussed topics.

A Digital Masterclass of over 2 hours will be streamed live, during which Alex will present new recipes and secrets for perfect cooking, navigating between Classic and Contemporary Pizza. This format is for all bakery professionals interested in delving into techniques and themes related to baking, and more. Alex will also address topics like dough, hydration, leavening, and how to achieve quality products by leveraging the technological features of the latest generation electric ovens.

Availability is limited, so don’t miss out!
We look forward to seeing many of you there!

Italforni & Alex Lo Stocco

 

Also this year we will be the technical sponsor of a great event: the World Pizza Champion Games – Pizza Senza Frontiere to be held in Rimini within the Birra&Food Attraction fair from 18 to 20 February 2024.

Lots of registrations from all over the world for the over 18 different competitions that will put the professionals to the test over the 3 days of competition, on different fully equipped competition stations.

Many celebrities from the pizza world will attend the event as Brand Ambassadors and testimonial, including: Gabriele Bonci, Alessandro Lo Stocco, Davide Civitiello, Vincenzo Capuano, Errico Porzio, Salvatore Lionello and many more.

We will also have a dedicated commercial area where you will find our agents who will welcome you to provide you with all the technical and commercial information on our professional ovens, which you can see in action during the competition.

We look forward to seeing you!

📌 Beer & Food Attraction Fair – Rimini
➡️ 18 – 20 February 2024 from 10:00 to 18:00
➡️ https://campionato.ristorazioneitalianamagazine.it/en/

 

There are numerous pizza ovens available, differing in terms of fuel type and consumption. Discover which ones are the best and how to make the most out of them.

For a pizzeria, the choice of the cooking instrument, namely the oven, is the most delicate and important decision.

Before opting for an electric, gas, or wood-fired oven, it is essential to know the pros and cons of each. The characteristics should be evaluated, and it must be understood which one can be more functional in growing one’s business.

To cook pizza optimally, reliable and high-performing tools are necessary, capable of reaching and maintaining very high temperatures.

Similarly, it is important to understand which type of oven can help increase productivity, customers, and profits.

The choice is far from simple: making the wrong type of oven selection or opting for a model unsuitable for one’s business size can become a dangerous boomerang.

For this reason, in this article, we will explore how pizza ovens work and how to maximize their potential (including energy consumption considerations).

We will also take a look at the cost of professional pizza ovens based on different types and technical performance offered.

In this article, we will cover:

• Pizza oven: which one is most suitable for your business?
• Is a gas or electric oven better?
  • Why choose an electric oven for your pizzeria?
    • How much energy does an electric pizza oven consume?
  • Why choose a gas pizza oven?
    • How much energy does a gas pizza oven consume?
• How much does a professional pizza oven cost?
• The best pizza ovens: Italforni solutions

Let’s begin.

Pizza oven: which one is most suitable for your business?

Before delving into the specific characteristics of pizza ovens, it is important to provide a general overview of the different types of ovens used by industry professionals.

This examination can help in choosing the most suitable oven for one’s business and the type of clientele one intends to attract. It will also provide an initial indication of the differences in operation, purchase cost, and energy consumption.

The wood-fired oven is the most captivating cooking tool for customers, who love to admire the pizzaiolo as they bake pizzas and tame the live flame. However, its use is demanding and requires thorough cleaning and careful management. Furthermore, its installation entails specific constraints related to the chimney.

Electric ovens and gas ovens are the most widely used alternatives in pizzerias worldwide, surpassing wood-fired ovens. Much of their success is due to technological advancements that have made these cooking tools increasingly:

• Automated;
• Intuitive;
• Multifunctional;
• High-performing;
• Capable of optimizing energy consumption.

Among pizza ovens, electric and gas models are by far the easiest to use and the most versatile in cooking.

Modern professional ovens in the food industry offer automatic temperature management and a range of advanced functions (such as the ability to separately adjust heat distribution from the top and bottom). These features ensure high cooking reliability, comparable to traditional methods.

Despite many similarities, there are also differences between electric and gas ovens.

Let’s discover them.

Is a gas or electric oven better?

Even though both gas and electric ovens are capable of delivering excellent cooking results, it is essential to understand the characteristics of both types and know how to use them effectively.

To achieve the proper cooking of pizza, high temperatures are required, generally ranging between 350 and 370°C. This temperature range allows for uniform evaporation of moisture.

The best pizza ovens can maintain and control the internal temperature consistently and automatically (potentially using pre-set programs) as well as manage humidity release. Electric ovens have become a preferred solution in the market due to their ease of use and programmability. However, gas ovens also have advantageous aspects that deserve further exploration.

Why choose an electric oven for your pizzeria?

In an electric oven, heat is transferred through conduction and radiation, thanks to the heating elements located beneath the refractory cooking surface and in the upper part.

Modern professional electric pizza ovens are equipped with thicker refractory surfaces and armored Hype heating elements. These features offer several advantages over old spiral heating elements:

• Ease of keeping the oven clean (as there are no fuel residues);
• Capillary heat distribution;
• Energy consumption.

Let’s explore the reasons why choosing an electric model for your pizzeria is advantageous:

1. Uniform temperature: With the increasingly innovative and high-performing models available in the market, electric ovens can now reach the same temperatures as wood-fired ovens. However, the significant advantage lies in having better control over heat distribution. The presence of refractory slabs and pre-set automated cooking programs allows for consistent and uniform cooking, improving both the quality of the pizza and the economic efficiency of the oven. A constant temperature also means optimizing energy consumption and avoiding waste.
2. Versatile usage: It is possible to set different cooking programs based on what is being prepared.
3. Precise and adjustable cooking: High-end electric ovens allow for setting different temperatures between the oven floor and ceiling. This enables precise and adjustable cooking based on the characteristics of the dough.
4. Moisture control: Preferred electric ovens are those equipped with a “steam” function, which allows for evaluating the release of internal moisture. Controlling moisture diffusion is just as important as controlling temperature for achieving optimal pizza cooking.

How much energy does an electric pizza oven consume?

The average consumption for a pizza oven with a capacity of 4 pizzas ranges between 4.6 kW and 6 kW.

Professional electric pizza ovens operate at temperatures around 300 – 350°C and can reach up to 500°C. A modular oven with multiple shelves offers the possibility of baking multiple pizzas simultaneously, increasing the production capacity of the establishment and, consequently, the earnings.

Cooking more quickly (and more pizzas at once) translates into savings in electricity consumption, not to mention the implicit advantage of reducing waiting times for customers.

The savings provided by a professional electric oven are not limited to energy. It encompasses a range of factors, including:

1. Optimization of cooking times thanks to the modular system with multiple shelves;
2. Ability to maintain a constant temperature (reducing energy consumption);
3. Increased production capacity and revenue.

Now, let’s analyze the characteristics and advantages of professional gas ovens for pizzerias.

Why choose a gas pizza oven?

Despite electric ovens being prevalent in the market, gas ovens remain highly reliable cooking tools for pizzerias. They are chosen primarily for their operational efficiency and ease of management.

Simplicity of use is perhaps the concept that best describes them: once the temperature is set, the pizzaiolo doesn’t have to worry about anything else.

With a gas oven, there are no additional parameters to set, unlike what is required with:

• Electric ovens, for example, where you can release moisture or set independent heat distribution between the top and bottom;
• Wood-fired ovens, where managing the live fire is necessary.

The automatic temperature management of gas pizza ovens ensures high cooking efficiency and reliability. This is achieved through the oven’s operation: the burner delivers maximum power until the set temperature is reached and then shuts off, only reigniting when the temperature begins to drop.

The main characteristic of a gas oven is its static cooking, which is more delicate and allows foods to rise at the correct times and in the correct manner.

How much energy does a gas pizza oven consume?

In general, a gas oven is more cost-effective than an electric oven, both in terms of the initial purchase price and energy consumption.

The lower purchase cost is due to the fact that electric models have more sophisticated technological components, which inevitably increase the price.

Other factors that affect energy consumption include the quality of the materials and the installed power of the oven.

Generally, those starting a new business could benefit economically by purchasing a gas oven due to lower energy consumption and operating expenses.

How much does a professional pizza oven cost?

The quality of the product is the starting point for the success of a pizzeria, and this largely depends on the choice of oven. However, it is not always possible to invest large sums of money in equipment.

In this sense, gas and electric pizza ovens offer greater flexibility. While the price of a wood-fired oven is always high, with electric and gas ovens, it is possible to choose between expensive models equipped with cutting-edge technologies or more affordable models that offer a good value for money.

When evaluating the cost of a professional oven, it is important to also consider energy consumption. Electric and gas ovens allow for a significant reduction in energy consumption due to their ability to maintain a constant temperature and minimize heat loss.

The best pizza ovens: Italforni solutions

Italforni, a leading company in the industry, offers state-of-the-art professional electric and gas pizza ovens that deliver the best possible results.

Regarding electric ovens, let’s look at the main features of the latest models released, which incorporate the best in design and technological innovations:

• Visor;
• Bull;
• Diamond.

All three models reach high temperatures (up to 450°C) thanks to the refractory stone cooking chambers.

The Visor pizza oven is the ideal tool for those seeking convenience and versatility. Available in two sizes, with 1, 2, or 3 cooking chambers, it can accommodate 6 to 9 pizzas with a diameter of 35 cm in each baking cycle.

With Visor, it is possible to independently adjust the settings of the different cooking chambers and separately manage the heat distribution from the bottom and top. This functionality allows for simultaneous cooking with different settings using a single tool.

The professional electric Bull oven can also be configured in various sizes to meet specific needs, accommodating up to 12 pizzas simultaneously. The option to add a steam generator in each cooking chamber makes this model perfect not only for pizzerias but also for pastry shops and bakeries.

Diamond is the most innovative and captivating professional electric oven in terms of design. It is often placed in the center of the room in exclusive and prestigious settings. Diamond combines outstanding design with Italforni’s signature quality, ensuring versatility, ease of use, and excellent cooking performance.

Italforni also offers modular gas ovens for pizzerias, bakeries, and pastry shops, such as the Eco-Gas model. This oven embodies the company’s values, guaranteeing efficiency, reliability and innovation.

The industrial tunnel oven allows for the easy baking of multiple products with consistent baking times. Discover the advantages it offers and all the proposals by Italforni.

Industrial tunnel ovens are tools capable of ensuring high production capacity with a constant temperature along the whole line. There are multiple variables to consider before making a purchase, which vary depending on the production processes to be managed and the specific needs of each business.

Choosing the right professional tunnel oven for your operation is essential to optimize work and maximize profits.

One of the advantages of this type of oven is its ability to be customized to meet specific production needs. Size, tunnel length, and conveyor belt speed can be easily customized during the design phase to adapt to any cooking requirements and types.

In this article, we will explore how industrial tunnel ovens work and what are the main advantages they offer.

• How does an industrial tunnel oven work?
• What are the advantages of industrial tunnel ovens?
  1. Extreme ease of use
  2. Production efficiency
  3. Customization possibilities
• The best industrial tunnel ovens: Italforni solutions
  • When to choose a standard tunnel oven?
  • When to choose an industrial tunnel oven?
• Why use an industrial tunnel oven?

How does an industrial tunnel oven work?

An industrial tunnel oven continuously bakes products as they pass through a thermally insulated tunnel.

The only adjustment to be made is the conveyor belt speed, which affects the cooking time of the food.

The quality of the conveyor belt is important for conduction cooking of the food, i.e., heat transmitted by direct contact. This belt can be made using a steel mesh or small refractory stone strips.

The first solution is more economical and suitable for products that do not require a high heat boost, while the second allows for greater thermal efficiency.

What are the advantages of industrial tunnel ovens?

Let’s start with the fact that tunnel ovens can be powered by electricity or gas. In the former case, two sets of electric resistors are placed inside the baking chamber.

Usually, there is the possibility to independently adjust the bottom and top heat, balancing radiation cooking. The structure and characteristics of industrial tunnel ovens can improve the production efficiency of various businesses, from small bakeries to more structured food industries.

High production capacity and precise temperature control make them a suitable solution for many businesses. Certainly, the ability to customize and adapt to one’s production needs is another significant advantage for maximizing production.

But these are not the only pros of this category of professional ovens; the main advantages of industrial tunnel ovens are:

1. Ease of use;
2. Production efficiency;
3. Customization possibilities.

Let’s delve into the listed advantages below.

1. Extreme ease of use

The first major advantage of tunnel ovens lies in their ease of use, which reduces the effort and attention required to complete the baking process.

In traditional professional ovens, there is a need to manually load and unload each product, using different types of peels. In addition, baking in traditional ovens may require a 180° rotation halfway through baking (as in the case of pizza) to achieve uniform results.

Baking in industrial tunnel ovens is extremely simplified, allowing operators to focus on other productive activities. Furthermore, the ease of use of these tools allows them to be used by non-specialized personnel as well.

2. Production efficiency

Industrial tunnel ovens can handle large volumes of products continuously.

This makes them perfect for large-scale productions, reducing cooking times and increasing overall productivity. Moreover, they eliminate variations in cooking among different products, thereby avoiding potential waste.

Tunnel ovens also offer very precise temperature control, which is essential for many industrial processes that require constant and uniform heat. Once the temperature is balanced with conveyor belt speed and top and bottom heat, perfect cooking results are always achieved.

Therefore, the tunnel oven’s structure eliminates the problem of temperature differences in different zones of a traditional baking chamber.

3. Customization possibilities

Tunnel ovens can be customized to meet the specific needs of any production process.

They can be tailored in terms of tunnel dimensions and length to best fit workflow or specific cooking requirements. This feature makes the industrial tunnel oven a tool capable of quickly adapting to the cooking of very different recipes.

In fact, tunnel ovens represent one of the most efficient equipment options for those who need to manage high production capacities.

Moreover, depending on the available space and the machinery to be integrated into the production process, it is possible to choose solutions with single or double side-by-side belts. This way, two products with different processing times can be cooked simultaneously.

The best industrial tunnel ovens: Italforni solutions

Having seen the significant advantages of tunnel ovens, let’s now delve into the different possible configurations for this type of equipment.

The diverse needs of various types of businesses have led to the development of specific ovens for every production requirement.

The quality of the product to be made and the quantities to be baked each day are the main parameters to consider when choosing the ideal solution. Width, length, and height of the tunnel, as well as the overall dimensions of the unit, can vary greatly depending on different production needs.

To simplify, we can distinguish industrial tunnel ovens based on size, resulting in two main categories:

• Standard tunnel ovens;
• Industrial tunnel ovens.

Let’s see what differs between smaller and larger ovens.

When to choose a standard tunnel oven?

Industrial tunnel ovens designed for artisanal activities such as pizzerias, bakeries, or pastry shops are normally smaller in size compared to traditional ovens.

This does not mean compromising on baking performance, which will still be high, consistent, and repeatable. Even the more compact models use reinforced insulation and heat recovery from the flue gases.

Companies often customize the size of tunnel ovens to adapt them to specific customer needs, ensuring consistently perfect baking.

Italforni has developed three models of compact tunnel ovens, thus meeting the needs of various types of businesses, which are:

1. Tunnel Classic, characterized by a copper-coated steel conveyor belt, suitable for tray-baked products and low-rise baked goods;
2. Tunnel Stone Electric, equipped with a refractory stone conveyor belt, suitable for products that require a gradual and constant heat boost;
3. Tunnel Gas Stone, also equipped with a refractory stone belt but powered by gas, with less radiation cooking and more conduction.

Compact Italforni industrial tunnel ovens can satisfy many types of artisanal businesses, thanks to their high production efficiency and ease of use.

When to choose an industrial tunnel oven?

Let’s now move on to larger ovens, ideal for many types of businesses in the food industry.

These solutions have a very wide tunnel and are designed for large-scale production, making them suitable for processing large quantities of products simultaneously.

The main feature of these ovens is clearly their enormous production capacity and cost optimization. Over the years, constant research for improvement has led Italforni to create industrial tunnel ovens with high performance.

Italforni’s industrial tunnel ovens include four models:

1. Desert, the electric industrial tunnel oven with a refractory stone conveyor belt, capable of reaching 600°C and perfect for making large-sized baked goods;
2. Biscuit, the ideal tunnel for pastry shops and bakeries, with a copper-coated steel conveyor belt;
3. Industrial Stone, the ideal industrial tunnel for pizzerias or bakeries, characterized by a refractory stone belt and a 105 mm high baking chamber;
4. Automatic Production Line, developed for the mass production of pizzas and focaccias, with a copper-coated steel conveyor belt.

All Italforni industrial tunnel ovens have adjustable conveyor belt speed and are powered by high-quality armored steel resistors.

Furthermore, all models allow for independent adjustment of the heat distribution between the top and bottom and can be integrated into any automated production setup.

Why use an industrial tunnel oven?

Opting for an industrial tunnel oven means significantly improving production efficiency, product quality, and resource management.

This type of oven is a valuable asset for both small-scale businesses and those engaged in large-scale production processes.

Additionally, industrial tunnel ovens excel in providing precision-controlled cooking, resulting in uniformly cooked products. The benefits they offer are diverse, ranging from process control to customisation possibilities.

Italforni can equip its tunnel ovens with special configurations, creating tailor-made solutions to meet the specific needs of each company.

What is the thing that makes everyone happier?

Pizza!

It does not depend on the type of dough you choose to use nor on how you decide to season it, this food drives everyone crazy, first of all Queen Margherita, the one to whom the famous mix of ingredients was dedicated.It is therefore natural to wonder how such a simple food has managed to resist over time and still be so appreciated, like the first time someone has bitten into its dough.

The quality of this product is certainly measured both by the ingredients of its dough, but also by the way it is cooked. Each pizzeria relies on different machinery to complete its work, the ovens, for example, must be chosen with care in order to make the most of the dough, make it soft and fragrant, as well as spread that unmistakable scent of freshly baked pizza.

The dream of every pizza chef is to make their customers happy and see them delighted while they taste their pizza. Precisely for this reason, commercial pizza ovens must reflect some fundamental characteristics in order to enhance your dough and make your business more competitive.

The prerequisites for a good pizza: the ingredients

The first concept to consider is that an excellent oven is not enough to make a good pizza, but a soft and pleasant dough is also necessary: ​​at that point the machine can only optimize the composition through the magic of heat. Although this food seems easy to create, making a pizza that makes the taste buds dance is more complicated than it seems. The ingredients that are used must be up to par, in order to accompany proper cooking.

First let’s see which ingredients can be used, how to dose them and what precautions will make the dough for a classic pizza better. The main ingredients, listed in respect of their importance in terms of quantity and functionality, are:

• Flour
• Waterfall
• Yeast
• Salt
• Oil

Let’s now see how to choose the right raw materials and calculate the right quantities so as to avoid excessive leavening of the dough, which would create a series of problems, primarily in the context of handling and consequently with unpleasant variations in cooking.

Flour

For a professional pizza dough, the flour to be used is certainly the long leavening one.

To base the choice, certain precautions are also necessary on the technical characteristics, that is: the flours available to us, or allowed and recognized by the Italian legislation for trade for human consumption, are of the type: “00 – 0 – 1 – 2 – integral”. The difference between these 5 types lies in the organic characteristics called “ashes”, which are retained or excluded in the refining process in the mill. The most used to make pizza dough is still the “00” type flour.

At the end of the 80s in Italy there were about 13,000 milling activities (mills), in 2017 about 280 were registered. The globalization of purchases, the strict health and hygiene rules and the lack of generational changes, have practically nullified the direct relationship between the baker -mill. Of this remaining reality, about 40 have adapted and understood the real market that was developing.

The professional figures: pastry chef, baker and pizza chef still find flours that are calibrated for each type of processing that you want to carry out. We can easily do our job without going into the context of flour blends, a reality that is often empirical even for the millers themselves.

Let’s focus now on the pizza.

When we talk about long leavening doughs, we mean a dough that has, (from the moment the water comes into contact with the flour in the mixer until the moment we put the pizza in the oven) at least 36 hours of leavening / maturation. The abbreviations used in Italy by operators to recognize the identity and correct suitability of a flour for its intended use are the “W” and “P / L”. These values ​​are detected by means of a machine (present in the “40 mills” laboratories) which is called Chopin’s Alveograph. Chopin’s Alveograph detects the strength, extensibility and toughness of a dough.

The ideal flour for making a long leavening pizza dough “at least 36 hours” is W320 and a P / L 0.5.

The water

First of all, the water to be used in a professional pizza dough must be clear, colorless, odorless, in the absence of chlorine, moderately hard from 10 ° to 20 ° French and with a pH of 6/7.

Let’s focus on chlorine. As is well known, it is periodically inserted at the origin of the “aqueduct” water distribution point. The use of chlorine guarantees a water purification action by systematically destroying all the bacteria present.

The use of water taken directly from the tap to package the dough can therefore turn into a serious problem: the yeast used for baking is saccharomyces cerevisiae, commonly called brewer’s yeast. Yeast is a microorganism, which we can define as “good”. Unfortunately, chlorine makes no distinctions and therefore already when it comes into contact in the mixer tank, alas, a good part of it is destroyed.

The best way to meet this problem is to fill a canister with water and put it in the fridge +2/4° without a cap. The chlorine will naturally evaporate. With this action we will also have another benefit, the water temperature will be suitable for the packaging of the long leavening dough, that is, it will allow us to control the rapid reproduction of yeasts. This rapid reproduction must necessarily be slowed down to allow maturation to take place regularly.

The yeast

As we said above, the yeast that concerns breadmaking in general is saccharomyces cerevisiae, commonly recognized as Brewer’s Yeast. We have mentioned yeast in different contexts when discussing water and we can reiterate that yeast being a microorganism has different needs that must be respected to keep it alive.

First of all, we underline the fact that there are 2 types of brewer’s yeast on the market, although they are always the same strain, namely:

• Fresh brewer’s yeast (containing about 76% moisture) is recognizable as fresh from the ivory color, contrary to the gray color which will be an indication of deterioration
• Dry brewer’s yeast (containing 6/7% moisture).

Consequently, the conservation and the duration will be different: if kept at 0° centigrade the fresh “500 gr block” will have a duration, at the heart of the block, of about 9 weeks. The dry yeast has a shelf life of about 1 year kept in an airtight container, protected from light and heat sources (can be stored at room temperature).

Another difference lies in the amount of use, that is, 5 grams of fresh yeast in the ratio is equivalent to about 2.2 grams of dry yeast. The amount of yeast to add must always be calculated based on the programming of the dough, consequently to the type of flour and not least to the general climatic conditions.

Absolutely to know: once we have finished the dough, we need to check its temperature. It is essential that it does not exceed 24 °. This will allow us to safeguard the correct (and slow) programmed leavening.

On the yeast, however, they really feel all colors! The most striking urban legend is certainly “I ate a pizza that rises in my stomach!” there is nothing more absurd. The pizza cooks by excluding humidity, the temperature passes through the structure that we have baked until it reaches the heart. We can declare that the pizza is cooked when the core temperature has reached 100°.

The yeast being a microorganism, therefore a living being, enters the irreversible phase of death at 45 °. We can safely declare that the yeasts, once cooked, are inexorably dead.

Salt

There are various types of salt for human consumption. Surely the most suitable for packaging pizza dough is iodized sea salt. The recommended amount varies between 1.8% to 2.2% to be adjusted according to the hydrating power of the flour, that is, the higher the moisturizing power, the higher the percentage of salt.

The oil

Lipids are essential for pizza dough. The main reason is dictated by the fact that in the grain grinding-refining process, the only part containing fat is the germ. Originally this part (when it is still a grain) has a value of 1%, so when it is transformed into flour, only a few traces remain. The oil in the mixture has a lubricating and emulsifying effect and not least waterproofing. These consequences result in an excellent guarantee for safeguarding the anticipated natural evaporation during the leavening-maturation phase, therefore the stability of the product. Its waterproofing power takes effect in the firing process, creating a sort of homogeneous moisture retention.

The seasoning

If we were to explain, “to those few who still don’t know pizza”, in other words what it is, there would be no better description than: “disc of pasta useful for cooking other ingredients”.

Using this definition opens up a gastronomic world, however governed by some principles:

• Respect for the identity of each ingredient
• Correct transformation into form or pre-cooking
• Respect for the correct combination
• Adequate quantity and distribution on the disc
• Seasonal and colorful conviviality.

The two ingredients present in almost all the pizzas are tomato and mozzarella, a basic composition famous all over the world with the name of Pizza Margherita.

Tomato

On the market we have the possibility to choose between 4 different types of tomatoes:

• Fresh tomato
• Peeled tomato
• Tomato pulp
• Tomato puree

Among the 4 types, tomato pulp, specifically “fine”, is absolutely the most suitable. Its structure allows us to have an excellent result in the chewing phase and the customer will perfectly perceive the presence of the tomato. It will also allow the mozzarella to bind in some places with the dough disc.

The preparation of the tomato pulp requires only and exclusively the seasoning of salt; the recommended quantity is 9-10 grams per kg, if the density of the pulp is too rigid, we lengthen it by noting the amount of water inserted, this will allow us to make the right consideration of the amount of salt needed.

When dressing tomatoes, it is better to avoid sugar and spices; the reasons are the following: if you have to add sugar to cover a bit acidity and better to change tomatoes, a sour tomato is not a quality product. As for spices, it is known that spices become bitter during cooking, in addition to the fact that some customers may not like or even be intolerant.

The correct quantity of tomato useful for the filling of a classic pizza, with a diameter of about 33 centimetres, is equal to about one hundred grams.

Mozzarella

Without a doubt, the most suitable mozzarella for classic pizza is fior di latte. Over the last few decades, the dairies have developed excellent products that have already been transformed into cubes or julienne strips, which are very effective for immediate use. The shape, already chopped, allows to cover the dough disc evenly. The correct quantity of mozzarella necessary for the filling of a classic pizza is 100 gr. This weight can be ideal for the homogeneous covering of a margherita pizza but it can also drop to 80 g for pizzas with other toppings, such as capricciosa, ham and mushrooms, etc …

Mozzarella is certainly the product that has the greatest weight in the income statement of a pizzeria. I take this opportunity to emphasize how important the choice of a quality product is: each product can in fact be cataloged by quality on the basis of well-defined organic values ​​and awards. We are wary of mozzarella which in the list of ingredients shows these terms:

• Acidity regulator
• Curd
• Waterfall
• Citric Acid or Potassium Sorbate

A quality mozzarella is identified as:

• Fresh cheese
• Created with Milk
• Rennet & Salt
• Lactic ferments (… sometimes)

The analysis that we are going to carry out should be the abc of the restaurateur. In this case we will do it with mozzarella but, adopted to check other products, it can be very useful.

Quality mozzarella has a characteristic that a non-quality product does not have. The quality mozzarella is emollient. Its structure when it receives heat starts with homogeneity on the disc of dough, this process takes place with great moderation using a poor quality mozzarella.

Let’s take a practical example: we recognized that 80 grams of quality mozzarella are needed to fill a pizza. On average there are 120 gr with a non-quality mozzarella. Let’s assume that the purchase of quality mozzarella is € 5.80 and that of the non-quality product is € 4.50. Considering that the average monthly production of a pizzeria, and about 4,000 pizzas, we can note that: the pizzeria that will use a quality mozzarella will need 3,200 kg purchased at € 5.80 x 3,200 kg = € 18,560.00 unlike the pizzeria that uses a lower quality product yes at a lower cost, but with the need of 120 gr per pizza in order to guarantee the adequate filling, therefore: 4,800 kg purchased at € 4.50 x 4,800 kg = € 21,600, 00.

So we can define that: a product purchased “apparently” at an affordable price, not only does not have the quality levels necessary to guarantee us a safeguard of our work, but also makes us spend an extra € 3,040.00.

The last step before the oven

To ensure that the pizza has an excellent cooking, it is also necessary to evaluate the drafting of the dough before it is baked.

A standard weight compared to a single diameter will guarantee a homogeneous and simultaneous cooking of the baked pizzas. The disc needs to be “respected” as much as possible, because the structure that was made up during the leavening-maturation period is already perfect in itself.

Let’s try for a moment to analyze the various drafting methods, starting from the mechanical ones.

• We have the worst drafting result using the hot machines called pizza press, we can define it the worst as the structure of the dough is violently denatured, also creating a sort of burn on the two sides, (obstacle for tying the tomato and mozzarella ) and natural evaporation through the pores, moreover, there is no need to expect the creation of the edge / cornice during cooking
• Next we have the vertical laminator. This machine is made up of Teflon or steel rollers that rotate simultaneously one against the other, by passing the dough between them we can gradually reach the desired diameter. Being a machine that works at room temperature, we can recognize it as better than the previous one
• The rolling pin, an object present unfortunately, still in too many pizzerias. The pressure distributed in the rolling pin differs the structure of the dough, distributing it according to the direction and pressure that the operator gives it
• Drafting by hand, carried out with the hands by applying vertical pressure, someone not happy also gives him slaps. We obtain the best result by applying a completely horizontal hand spread, that is by widening the disc by interacting exclusively on the homogeneous distribution.

Choice of the type of oven

We first listed the characteristics of the dough and now let’s specify how to select the type of oven to use.

This order is not random, as based on the type of product to be cooked, the best performing oven can be chosen, so as to enhance the best features. Each oven has its strengths and weaknesses and for this reason it will give a more specific type of cooking.

The types of oven used for cooking pizza are:

• Electric
• Gas
• Wood fired

The physical process that takes place inside each specific oven has different characteristics, but with a single common denominator: heat. Let’s analyze in detail what these differences are.

Electric oven

The electric oven is known for being the simplest to use, but above all the most versatile. The propagation of heat occurs due to the productive effect of resistances present under the refractory cooking surface, this event is called “conduction” and by the resistances present in the upper part, which is identified as “radiation”.

In the electric oven the chamber is on average 17/19 cm high, this limited height creates the third event, the “convention”. The radiation for about 85% and the conduction for about 15% produce the convention.

Italforni high-end ovens have an extra gear.

The refractory surfaces, of considerable thickness, have internal slits where the “hi-pe” armored resistors are housed. Spiral heaters are now a thing of the past. As a matter of capillarity of heat and easy maintenance, the new “pin” resistances really make the difference.

This type of oven has been specially designed for cooking various types of pizzas. The advantages concern:

• Guaranteed hygiene: as it is easy to keep clean, as there are no fuel residues
• The need for particular flues: for this type of ovens it is not necessary to install special flues, as the extraction system will have the exclusive function of bringing cooking smells outside. However, it remains undisputed that the rule dictated by the physical function of the flue must be absolutely guaranteed
• Homogeneous temperature: thanks to set and automated cooking programs, it is possible to control the diffusion of heat and make it homogeneous.

Thanks to digital panels with adjustable programs, it is possible to memorize different cooking programs as well as to constantly control the chamber temperatures. The cooking is regulated and made uniform by the refractory plates that are present inside. In this case, the staff who must manage the cooking of the pizza need not necessarily be specialized, due to the ease of use in setting the desired temperature. Obviously, this type of oven also has disadvantages in the case in which machinery is chosen that has been manufactured in an unprofessional way or to which little attention has been paid in the design.

The electric ovens also include tunnel ovens, suitable for pizzerias that have more of an entrepreneurial rather than artisanal format, that is, the “Italforni patent” stone tunnel oven finds its best location in production contexts where you don’t want to leave anything. to chance. Human error has been eliminated with the tunnel stone oven, and it is also an absolutely reliable machine in case you need to meet particular production needs.

Gas oven

The gas oven is apparently similar externally to the electric one, but obviously we enter the world of heat production by combustion. Gas ovens have a burner housed under the hob which creates conduction. Through the heat conveyors positioned in the lateral parts of the oven, the heat is transmitted upwards, which consequently creates radiation. Due to the very nature of the limited height of the room, we consequently have the agreement. Unlike the electric oven, the gas oven tends, even if minimally, to dry the product and in any case does not have the versatility of electric.

Despite the differences that occur during cooking, when the oven is turned on, the heat is pumped at maximum power, while once the desired degrees are reached, diffusion becomes the essential minimum, keeping the heat constant inside. As with the electric oven, the gas oven has a door that must be used quickly to put in / take out of the oven and immediately closed.

Wood fired oven

The wood-fired oven is the oldest of all, it has always been used in pizzerias, the material of which it is composed is refractory stone with the addition of a percentage of silicon that varies between 55 and 58% depending on the techniques of construction. The other very important aspect is the height of the internal dome which varies according to the diameter of the hob.

As the name suggests, the fuel used is wood. This, while being part of the combustion ovens, has a big difference compared to the gas oven. In the gas oven, the power supply is managed by the machine, unlike the wood oven which is subject to the experience of the pizza maker, the type of wood used, the climatic conditions, etc ….

As can be seen, the management of cooking in a wood oven has its difficulties, but it has a great advantage over all other ovens, “the emotional value”. The human being is attracted to the fire, by that unstable almost intermittent light . Even without seeing the flame, we connect a sort of heat to it and if we see this light by peeking inside the pizza chef’s oven, we automatically credit it with countless points of quality. This even before tasting the product, therefore without knowing whether it will be of quality or not.

But let’s see what critical issues we encountered in the use of a wood-burning oven:

Hygiene problems

We know how much wood is appreciated by cockroaches, small animals of all kinds and alas, rats find a brilliant habitat. The operators in the sector know this problem very well and also know that little can be done about it.

The other serious hygiene problem occurs inside the oven. It is well known that not all wood is suitable for use in the oven for cooking food. The use of resinous wood, for example, has very dangerous consequences for the health of the consumer. The resin is what the plant expels because it is not appreciated, therefore impurities. Undergoing a combustion process these impurities are transformed into micro powders which are deposited on the pizza being cooked or on the temporarily free cooking surface.

However good and attentive the pizza chef may be, unfortunately this is inevitable. So let’s see which type of wood must absolutely not be used:

• Scraps of wood previously used. This may have been in contact with harmful substances that have impregnated it. In the combustion process they dissolve in the oven and consequently on the food being cooked
• Wood affected by mold. Absolutely not recommended for consequences related to the harmfulness of the same but also for unpleasant odors
• Painted wood. It is easy to understand what the consequences of burning wood that has been painted or even plasticized can be. The result will inexorably be the release of carcinogenic toxins and toxic fumes.

Additional criticalities of cooking with a wood oven

• Noxious fumes. To comply with the law, it is necessary to install a system that reduces the emission of fumes, resulting in additional costs
• Flues. For its operation, insulated flues are installed, which are particularly expensive
• Need for qualified personnel. To fully understand how to cook pizza in these ovens, it is necessary to use highly experienced pizza chefs since the temperature inside, unlike other types, cannot be manually adjusted to make it constant.

Each oven has its own pizza

It is not enough to know all the characteristics of the various types of ovens, but it is also necessary to know the identity of the products we are going to cook in order to choose the cooking method. Ovens for pizzerias are a critical variable that must be managed with care in order to obtain the best result, so as to enhance the mixture and make it a dream pizza. For example, the static oven, with its constant and regular temperatures is ideal for all cooking, since the heat is capillary and constant inside the chamber, it is possible to manage the process with predefined settings.

If initially the wood-burning oven was the master in cooking pizza, now it has been overtaken by the more comfortable and efficient models of gas or electric ovens. For this reason it is necessary to understand which characteristics possessed by an oven can facilitate the work of the pizza chef, from the most experienced to the beginner.

How to optimize your work with 10 commercial pizza oven requirements

After analyzing how the ingredients affect cooking and how to dose them in order to avoid errors, after studying the various feeding models, including strengths and weaknesses, it is now time to understand what are the trump cards that an oven must own. Here they are listed below:

1. Temperature regulation
2. High temperatures
3. Humidity
4. Refractory stone
5. Cost and time savings
6. Cleaning
7. Programmability
8. Dimensions
9. Thermal insulation
10. Production capacity

Let’s now analyze one by one the factors integrated in a commercial pizza oven that will make your work faster and leaner.

1. Temperature adjustment

Each of the previously listed oven types has a different influence on the heat jet.

We said previously that gas ovens, depending on the mode of heat propagation, affect the product being cooked in a different way, but in any case uniform, giving constant temperatures. It is certainly an advantage for inexperienced pizza chefs to have a class of ovens that can be fed easily and without wasting time.

These machines can be adjusted in order to better manage the temperature and avoid sudden changes in temperature that would risk canceling the proper cooking process, which for some products (not just pizza) must be sweeter.

Electric ovens have the advantage of being able to perfectly control the degrees inside the machine at any time, for this reason they offer perfectly homogeneous cooking.

In the eternal disparity between electric oven and gas oven, in the case of temperature regulation, choosing one rather than the other does not involve large variations in the technique, as long as it is possible to adjust it perfectly.

2. High temperatures

Pizza is the classic food that in order to be cooked in the right way requires high temperatures and for this reason only professional ovens, designed for this, are able to give perfect cooking.

Usually the temperature of an oven to be adequate for cooking classic pizza must be between 350 and 370° C, this will allow the moisture to escape in a homogeneous and capillary way.

It is not enough just to have the possibility to regulate the internal temperature, but it is also necessary that the machine is able to reach certain levels of internal heat in order to cook the pizza correctly. It is true that each food, based on its structure / humidity / size, needs a specific temperature, but considering specifically the Classic Pizza cooked directly on the refractory surface, it needs a high temperature to give the right result.

3. Humidity

Usually the only factor that is considered in an oven is its ability to regulate the temperature, forgetting to evaluate the release of internal humidity and the possibility of inserting a steamer. There are numerous pizzerias that produce bread by cooking it in their own oven. This is essential to allow the bread to grow perfectly as well as facilitate the formation of a crunchy crust.

The steam facilitates this process making it less drastic and allowing the inside of the bread to be cooked as well. For this reason, ovens that allow the insertion of this additional accessory (the “steamer”) or that have already included a steam function in the program, are to be preferred. Usually to have this facility are the ovens powered by electricity, which in addition to perfectly regulating the internal degrees are also able to control the diffusion of humidity.

When 45° C is reached. the yeasts, as previously mentioned, enter an irreversible phase of death, they will die definitively at 55-58° C. extinguishing their function and starting the dough base, towards the solidification of the starch. Starch at 72° C begins to form a resistant network, blocking the creation and development of the alveoli by ethyl alcohol.

4. Refractory stone

To raise the quality level of your pizza, when choosing a commercial pizza oven, different materials and precautions must be considered that can make the product of the highest quality.

Among these there is certainly the refractory stone, which is generally placed inside professional ovens, it is a plate made up of different refractory materials such as clay and cordierite, sometimes terracotta and mortar are also inserted. With the adjective refractory we mean all those materials that are capable of withstanding high temperatures without contaminating the surrounding objects, for this reason the composition must be perfectly known in order to avoid materials that can be harmful to human health.

These plates inserted inside the professional machinery have several advantages for the production of pizza:

• Heat retention: this material is able to incorporate and retain a large amount of heat and release it gradually
• Resistance: inherent in the properties of the material is the ability to withstand very high temperatures without contaminating or causing chemical reactions with the doughs
• Homogeneous distribution: like all stones, it allows a gradual release of heat, helping in the prevention of temperature changes, even with the momentary opening of the door
• Faster cooking process: the consistency with which the heat is distributed and the proximity allow for faster cooking and with higher temperatures.

All these characteristics contribute to creating a quality product and therefore having an oven with this requirement will certainly bring significant advantages, easily perceived by the customer when he bites into a slice of pizza.

5. Cost and time savings

This is not a real requirement, rather an evaluation advice to optimize costs and reduce production times.

Although wood-fired ovens have always been associated with the cooking of pizza, they have currently been greatly reconsidered at the time of their inclusion in the production in pizzerias due to their slowness in cooking and the lack of homogeneity in the distribution of heat. When you have many customers to satisfy in front of you, it is not possible to bake more pizzas than those occupying the top, which is why having a modular oven with more shelves, only possible in the gas or electric version, allows you to have more space where to insert the food for cooking and also have a time saver.

Electric or gas ovens for pizzeria have a better heat distribution, thus allowing faster cooking, moreover having the possibility to pre-set the cooking program, it is not necessary to check the progress of the process several times. Furthermore, with these types of ovens it is not even necessary to have highly trained personnel or tools, which in addition to slowing down the work must also be continually replaced to avoid wear, without considering that professional tools of this type also have additional costs to bear bill.

6. Cleaning

Ovens for pizzerias, as well as all other machinery useful in food production, must comply with strict hygiene and health standards. Every day, the right amount of time must be devoted to the maintenance and regular cleaning of all instruments. Having an oven that does not produce excessive amounts of dirt due to the combustion of materials and that can be easy to clean in all its parts, will certainly facilitate this process.

Gas and electric ovens certainly have an edge in this respect, precisely because of the smooth composition of the internal materials which make it easy to eliminate the residues of the dough cooked during the day.

Otherwise, having a fuel that also produces residues would involve more work in the cleaning phase. This aspect should not be underestimated as spending less time in this activity and still having excellent hygiene of the machinery also improves the image of the pizzeria itself, as well as being more in line with the requirements dictated by current legislation.

Tip: for periodic cleaning of the hob from residues of lipids and fats in general, it is advisable to adopt this procedure at the end of the service. Bring the oven to maximum temperature and leave it on for 25 – 30 minutes. When it has cooled down we will brush it well and pass it a damp but not wet “dedicated” cloth, that is, that does not release water. Be careful because if this should happen, know that the refractory stone will inexorably crack, as a result of the increase in the volume of the water which, not finding an outlet, will create tears.

7. Programmability

Thanks to the advancement of techniques and the development of technologies, even commercial pizza ovens have undergone significant updates. Having an oven in which it is possible to set well-defined programs, as well as allowing perfect cooking, reduces the time spent in production.

Having a machine that is able to cook pizza without having to constantly monitor it helps to devote time to other activities and therefore to make the work processes, which take place inside the pizzeria, faster and smoother. So, to optimize your work, having an oven with a display that can program cooking is certainly a considerable advantage.

8. Dimensions

The spaces dedicated to the various machines in pizzerias are almost always reduced, so having a compact oven that can be easily adapted facilitates the distribution of space. Modular ovens are able to cook a greater quantity of pizzas, but take up much less space, without forgetting that wood-fired ovens, for example, require a large space of movement in order to work with the necessary tools.

The password in these cases is “compact”. An oven that manages to be compact, at the same time efficient and easy to insert inside the structure can be an excellent choice that certainly facilitates the work of the staff. For this reason, the dimensions must be well thought out before purchasing.

9. Thermal insulation

When you work in confined spaces and in contact with an oven, the first thing you think about is that the heat that is given off by the machinery, in the case of some types of ovens, can make the workplace unlivable.

Choosing a type of oven such as gas or electric that is able to make heat dispersion more difficult, also thanks to the doors present, is an extra help that can be provided to make this work faster and more pleasant. Thermal insulation is usually guaranteed by the choice of materials and their composition so as to prevent heat from being dispersed, also increasing the costs necessary to maintain constant temperatures inside the cooking chambers.

10. Production capacity

The machinery present within an activity when they are chosen are also evaluated according to their production capacity, this is easily calculated based on the products needed to be made to meet the demand and an excess of the same.

Owning an oven that is able to satisfy a high productivity and even the moments of low activity is a concrete help in the work. In practice, the choice of the oven must be made considering the production numbers in hyper activity.

Ovens that have several cooking chambers can choose which of these to operate in order to also have a saving in terms of fuel costs and allow to increase the quantity of cooked products thanks to the different shelves present. Ovens such as wood-burning ones tend to be much less flexible and have an unchanged productivity, always consuming the same amount of fuel.

In an activity such as the pizzeria, where there is not a constant flow of customers, having the ability to vary the type and quantity of products made certainly makes work easier.

In conclusion

Although considering all these factors in choosing among the many commercial pizza ovens can be complicated, it is important to evaluate them to make the work as efficient as possible and to have a dedicated place that is absolutely functional.

In summary, all these characteristics can be summarized in 4 points:

• Consider the temperature variable and its regulation
• Choose ovens that allow you to speed up your work
• Know the characteristics of the materials used
• Prefer machinery that can be easily programmed and controlled.

Italforni is available to provide you with all the useful information for a careful choice of the most suitable oven and to advise you on the best performing solution for your business.

Contact us to request an interview with one of our consultants who can answer all your questions regarding:

• Technical product information
• Advice on the most suitable product for your business
• Information relating to the regulations in force
• Adequate connection of the exhaust system
• Testing
• Optimizations on the use of the oven
• Training / advanced / specialization courses
• Improvement consultancy for doughs
• Industry news

Crunchy crust and soft crumb: bread is the inevitable star of Italian tables.

Today, more than ever, the relationship with one’s own baker is being rediscovered who, made up of trust, stories and seductive tastings, manages to convey bite after bite the flavor and consistency associated with a particular grain or leavening.

Each taste professional obviously has his own technique and recipes, perhaps handed down from generation to generation, jealously guarded and improved over the years.

But to obtain good bread, which knows how to tell your philosophy and your values, it is not enough to know how to select the best grains or choose to use more or less natural leavening.

To support the study of accurate processing methods, designed specifically for that given type of grain and grinding, there must be a commercial bread oven specifically designed to enhance the flavors and to ensure uniform cooking of all loaves, regardless of the load.

A good oven, in fact, must be able to meet your needs and facilitate your work, always guaranteeing you a high quality production.

The different models on the market are designed to adapt and respond in the best possible way to different activities in terms of dimensions and processing methods.

For this reason it is essential to understand in the first place what your needs are and what characteristics you are looking for in an oven, focusing above all on your laboratory and on which product you intend to offer to your customers.

Total control of temperature, humidity and steam are just some of the essential features to always obtain excellent results.

Let’s see below what are the other requirements that a good commercial bread oven must possess to facilitate your work and give you the opportunity to experiment with always different ingredients.

Professional bakery oven: better electric or gas?

What mainly distinguishes one oven from another is the system with which heat is transmitted, which can occur in three different ways:

1. Conduction: it is obtained through direct contact with the pan or the refractory surface (floor)
2. Convection: occurs through the motions of hot air present inside the oven, which exchange heat with the product. The heated air expands, decreases in density and rises upwards, where it cools, and then falls again. This physical phenomenon is fundamental in cooking processes in a closed environment
3. Radiation: in this case the heat is transmitted through the resistances of an electric oven or a refractory cover (ceiling).

An accurate and correct combination of these three factors allows you to adapt the cooking parameters for each individual product.

If in the past wood-fired ovens were among the most used in baking bread, today the market offers infinite models and new generation solutions, each with its own distinctive characteristics.

Professional ovens, depending on the type of power supply, offer different qualities in the emission and distribution of heat inside the cooking chamber.

We can therefore find powered bakery ovens:

• Gas: where the heat is produced thanks to the flame placed in the lower parts
• Electrical: where the heat is generated by the overheating of the resistances

Gas cooking is very versatile, while electric cooking conducts heat without significant variations in temperature regulation and manages to keep the degrees constant.

Surely professional electric ovens are the most used and recommended solution for baking bread.

This is both for greater uniformity and quality of cooking and because they allow you to select the mode of heat diffusion: from above, from below or from both sides.

This is why the electric models, thanks to the ability to easily control and set the temperature of the top and the floor, represent a valid solution for bakeries, allowing you to obtain impeccable cooking for each loaf.

Among the advantages offered by electric ovens for bakeries we therefore find:

• The ability to select which resistance to activate
• The option of being able to switch on a single room or more than one
• The practicality of the installation that does not require the implementation of a flue

Furthermore, the continuous investment in research and development in recent years has made it possible to optimize this type of oven, with more precise control of temperature and baking times.

The most efficient ovens in this category are those designed and built to ensure high thermal insulation.

Thanks to the materials used in manufacturing they are in fact able to exploit heat more efficiently, preventing its dispersion to the outside.

What characteristics must a good professional bakery oven possess?

Choosing the perfect oven from the multitude of models and proposals on the market may seem complicated, at least on the surface.

Surely every activity is different from the other so first you need to understand what use you intend to make of the oven, which products you want to make and how many.

That said, there are some features you should take into consideration when deciding to buy acommercial bread oven. Let’s see some of them.

Extreme versatility of modular ovens

If in your laboratory you have decided to diversify the production and therefore to make different types of bread, and why not even pizza and small pastries, then you should move towards an oven with several cooking chambers.

In this way you will not only have the possibility to bake more products at the same time, but also to make better use of the heat already in the chamber.

In fact, it is not necessary to always keep all the chambers with which the oven is equipped on: you can decide to use only one or two of the available chambers, thus reducing consumption.

Furthermore, you can decide to set a different cooking mode for each chamber or choose from your favorite preset recipes. This way you won’t have to set the oven every time for the products you bake every day.

Maximum productivity in tunnel ovens

One of the main aspects to take into consideration when you are preparing to choose the best professional oven for your bakery is undoubtedly the quantity of production you intend to make.

If you think that a modular oven is not enough to meet your needs, as you have a semi-industrial bread production, you can evaluate the purchase of a compact industrial electric oven, but suitable for cooking multiple products such as: common bread, carasau bread, Sardinian esplanade, Arabic bread, unleavened bread and so on.

High quality of the materials used

Choosing an oven made with high quality materials affects thermal insulation and the quality of the bread produced.

In fact, heavier doughs, in addition to requiring high-power professional electric ovens to be dried and cooked to perfection, need high-performance hobs.

A plateau made of refractory material, combined with a system of armored resistances, allows the heat to be evenly distributed in every point of the chamber offering bread that is always homogeneous and perfect.

Furthermore, from the point of view of consumption, a commercial bread oven made with heat-conducting materials, combined with a system of well-positioned resistances, will be less expensive in terms of consumption than a similar model made with lower quality materials.

Easy programmability of the commercial bread oven

Simple to use and functional. To make your work easier, the oven must be intuitive, simple to program and able to speed up production.

So choose an innovative and technological bakery oven, easy to use and functional, where you can set and program not only each type of cooking, but also switch on at a preset time as you wish.

In this way, when you arrive in the laboratory, the oven will already be hot and you will not have to wait for it to reach the desired temperature

Possibility of inserting the steamer in each cooking chamber

The steamer allows you to conveniently and automatically control the right level of humidity during cooking.

It is especially important for many baked goods with a shiny, smooth finish and allows you to:

• Make the bread crust shiny and thin
• Slow down the formation of the scab
• Increase the amount of bread crumbs
• Increase the volume of the bread
• Slow down the chemical reactions responsible for the browning of the crust
• Speed ​​up cooking
• Create cracks on the surface of the bread if the dough was prepared with a strong flour

Obviously not all production requires the use of the steamer. Homemade bread or all those products with a rustic appearance, with a rough and opaque crust such as Apulian or Tuscan bread, do not require this function.

What is the best commercial bread oven?

As you may have guessed, there is no universal answer to this question.

The choice of oven is linked to your way of working, the production levels of your business, the budget you intend to invest and the type of products you want to offer your customers.

Before tackling the purchase of a new oven, it is therefore important to know what imprint you want to give to your bakery: what products do you want to offer? Do you intend to bake a niche bread or do you want to focus on quantity? Do you need a model that allows you to store different recipes and is technologically advanced or do you prefer a basic but functional oven?

Answering these simple questions will help you to be clear about the functions and characteristics of the new oven, so that you can then evaluate the different options.

Furthermore, knowing the differences and peculiarities of the different types of bakery ovens on the market will allow you to make a careful and conscious choice, which knows how to adapt well to your growth project.

Of course, investing in a model that is simple to use, made with high quality and versatile materials can offer you significant advantages, both in terms of cooking results and in economic term.

Pizza is an integral part of our culinary history, a 100% Italian symbol that has been able to cross the oceans and be appreciated all over the world. Its “ability” to globalize is counterbalanced by a tradition in its preparation, in the ingredients and in the recipe book of which we have always been very jealous. To the point of generating contrasts on every innovative aspect that oscillates from the choice of flour to the use of tools other than one’s own hands, to end with the cooking ovens: a war between those who still cannot break away from the idea that pizza can be cooked only with wood and those who have found their new dimension in electric solutions.

The truth, as often happens, has not settled alongside a single faction, but it is undeniable that the best commercial electric ovens currently in use or on the market are able to equalize (if not exceed) the qualitative yield of a wood-fired oven while bringing unparalleled ease of use and practicality. To these advantages we also add another factor: it produces no direct combustion emissions on site.

The electric solution is therefore an opportunity to be seized on the fly for those who intend to enter the restaurant business or more simply for the pizza chef who wants to renew their fleet of machinery / equipment. Not only for the advantages already mentioned, but also for the potential they can offer to the business of a pizza maker. In this sense Italforni offers a wide range of electric ovens, even tunnel models (ideal in certain fast food pizza contexts): discover with us why choose them to give a positive turn to your place.

The Italforni electric proposal: ideal from different points of view

Opting for an Italforni commercial electric oven means giving greater importance to all those aspects useful for improving the work of the pizza maker without losing points in terms of product quality, which is the only real reason why a restaurant is successful or not: customers like the pizza that is produced. If, however, quality food is contrasted by bad service, too long times or other inefficiencies, it is useless to be able to offer the best pizza in the world.

In this interlude the functionality of the commercial electric oven is inserted, which guarantees a management practicality capable of organizing cooking in the best and most stationary way (as well as allowing the temperature to be reached more quickly), with consequent optimization of the whole process, from order to delivery to the table. A mix of technology, safety, programmability and qualitative performance that makes them preferable to the wood-fired “brothers”.

At the end of the evaluations, choosing an electric model therefore means aiming to satisfy all the criteria that are normally taken into consideration in the search for the best oven for your business:

• Time optimization
• Uniformity and quality of cooking
• Convenience
• Economic management

How a commercial electric oven works: cooking and management

Before discovering which are the best Italforni commercial electric ovens, it is necessary to understand and analyze how they work, the management advantages during cooking and how they can implement the pizza maker business. Let’s point out a fact: we are talking about tools, machinery. Ultimately, what makes the most difference is the technical skill of the pizza maker, his knowledge and the ingredients available (quality must concern every aspect, not just a few). Often, however, these aspects alone are not enough, and vice versa: Michael Schumacher would not have won any car title driving a city-car, as in the same way giving a racing car to a 6-year-old child does not mean having victory in his pocket. These are all complementary factors for the realization of an excellent pizza: skill and knowledge of the pizza maker, professional electric oven, flours and first choice ingredients. In the right hands the oven can perform at its best and cook perfectly.

From a purely technical point of view, a commercial electric oven works very simply. Electricity generates heat through the resistances placed between the floor and the ceiling (which can also be adjusted separately and therefore differently), allowing extremely uniform and precise cooking thanks also to humidity control. In the electric tunnel models the factor inherent to the belt is added, of which the speed can also be managed. The fact that the heat is not generated by combustion helps the cleaning and maintenance work at the end of the service: in fact there are no residues of soot or inherent in the burning of wood or gas. For the same reason it is not necessary to buy firewood or to equip oneself with systems for the abatement of fine dust, whose polluting factor is really too high.

Practicality and functionality are the watchwords when it comes to electric ovens, but it should not be overlooked that these qualities also correspond to a high precision in cooking due to the possibility of adjusting the temperature with flexibility (differentiating the floor and ceiling as already specified) and to keep the heat level always constant, without therefore suffering drops (a level that the wood and gas models are not able to reach equally). From these functional peculiarities the final product is cooked to perfection, uniform and, if all the factors are of the same level (including the oven), of high quality.

The peculiarity of electric tunnel ovens: innovation servicing of the pizza maker

Among the best Italforni commercial electric pizza ovens there is also an innovative and useful type in different contexts, especially for pizzerias by the slice or more generally with a fast food vocation: the tunnel oven. Versatile and easy to use, it is characterized as mentioned above by the belt that carries the product to be cooked (which can be pizza but also main dishes, second dishes, vegetables, etc.).

Beyond the belt, it maintains all the positive features of electric ovens in general: practical and functional, capable of keeping the internal temperature stable and obtaining uniform cooking. The belt can be composed of a refractory surface or a metal grid (in this case the pan is essential), it is speed-adjustable and thus adds an extra variant to obtain a perfect professional cooking. It also prevents the pizza chef from using shovels or other utensils to bake.

The best Italforni professional electric pizza ovens

Once the overview is proposed, all that remains is to discover a selection of three electrically powered ovens from the Italforni product range. We present the Bull, Euro and Tunnel Stone models.

Bull

The Bull electric oven is one of Italforni’s flagship products. Assembled in steel with tempered (and colored) glass coating, its linearity offers a remarkable aesthetic effect. It is available in sizes S, M, L and XL, and can be composed of up to 3 cooking chambers (adjustable separately), all in refractory material (both top and floor) characterized by hy•pe armored heating elements. It has a large leavening cell and reaches a maximum temperature of 450 ° degrees. The thermal insulation guarantees an external temperature of 30 degrees Celsious. The innovative digital Touch control offers an interface with an intuitive and easily manageable customized display.

Euro

The Euro professional oven is available in two versions:

1. Stand has an aluminized steel baking chamber with refractory floor
2. Classic is completely made with refractory material (with hy°pe armored heating elements inserted inside).

Perfect for pizzeria, pastry and bakery, this modular oven has a large leavening compartment, while the control panel can be chosen digital or electromechanical, according to the preferences of the pizza chef. Available in two aesthetic versions, rustic or stainless steel, it reaches the maximum temperature of 450 ° degrees and guarantees excellent thermal insulation.

Stone tunnel

The exclusive commercial electric tunnel oven with conveyor belt in refractory material (there is also the version with steel belt). Compact and easy to use, it allows you to adjust the temperatures of the top and hob separately to optimize the cooking of different foods (in addition to pizza, also bread, meat, etc.). It offers exceptional thermal insulation, outside the temperature never exceeds 30 ° degrees, guaranteeing operator safety. The Encoder Kit allows you to manage temperatures, cooking times and belt speed, and also makes it possible to program 25 cooking cycles. Maximum achievable temperature of 450 ° degrees.