Discovery

For my pizzeria… static oven or ventilated tunnel oven?

Feb 15 / 2017 12:00AM

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.

discovery_pizza_teglia_statico

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.

discovery_pizze_tunnel

Zanolli Synthesis ventilated tunnel oven: pizzas leaving the cooking chamber

 

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