In pizzerias, when choosing between a tunnel oven or static oven you shall consider:
–output you want to achieve (number of pizzas per hour)
–type of product you want to cook (traditional pizza, pizza slices, pizza cooked on a baking tray, other products)
–space (area) available
–amount of staff on shift
The static oven allows you to cook pizzas on a baking tray or traditional pizzas (directly on the refractory floor) and it can reach very high temperatures, up to 400°C and over.
Static oven with embossed metal sheet bedplate: pizza on a baking tray
The ventilated tunnel oven rapidly reaches temperature (Maximum temperature is 320°C definitely enough for a perfectly baked pizza) and quickly provides the heat needed to cook the pizza: with the same power it can cook a larger amount of pizzas than a conventional oven.
Zanolli Synthesis ventilated tunnel oven: pizzas leaving the cooking chamber