Rotating Stone Turntable Gas Pizza Oven
NOW AVAILABLE IN MODERN OCTAGONAL DESIGN
The ROLLS-ROYCE of DECK OVENS
The oven that in 1985 kick started La Porchetta’s success at their first store in Rathdown St, Carlton VIC, followed by a succession of other stores before new stores installed conveyor ovens for not requiring experienced staff, although some maintain the status quo to maintain the quality.
Ask to speak to customers whom would not use anything else, as they will say that for quality you cannot beat a pizza baked on a stone base oven.
Gas ovens are cheaper to run, have a faster heat up time and are much quicker to recover, which is essential during peak period.
The latest models have a smooth stone baking surface that is suitable for baking pizza directly on the stone without the use of trays.
Customers want and expect quality, particularly from independent stores. They also appreciate seeing a unique oven in operation with a pizzaiolo in control. Rather than competing with chain store operators, stand out as an individual store and stamp your own mark.
“QUALITY WILL ALWAYS ENDURE”
Smoker boxes available to create your choice of wood flavor aromas. The ideal oven for baking a multi quantity order in one operation.
International DJ Carl Cox baking pizza for breakfast.
VIP Rotating Deck Oven supplied to customer
in Sydney now fitted with smooth stone baking surface.
TWIN DOORS: INLINE OR RIGHT ANGLE.
TWO WAY OPERATION OR INLET AND OUTLET
Smooth Stone Baking Slabs fitted to early model
VIP Rotating Deck Oven (Now standard on new ovens)
A'BELLA PIZZA, DIGGERS REST, VIC
|• CLEAN FAST BAKING||• VARIABLE SPEED CONTROL DISC||• THERMOSTATIC CONTROLE|
|• THICK INSULATION||• EFFICIENT SEALING AGAINST HEAT LOSS||• GLASS PORTHOLE|
|• LIFT UP TUCK IN DOOR||• FULLY CERTIFIED||• ILLUMINATED CHAMBER|
|• LOWER OPERATING COSTS||• HEAT RETENTION STONE BASE||• PIZZA TRAY STORAGE SHELF|
|• STAINLESS STEEL FRONT||• MAINTAINS CONSTANT TEMPERATURE||• NATURAL GAS, LPG OR TLP|
NOMINATE LEFT OR RIGHT CONTROLS – RIGHT CONTROLS ARE STANDARD
TWIN DOORS: INLINE OR RIGHT ANGLE. TWO WAY OPERATION OR INLET AND OUTLET
TWO PIECE LEGS: ALLOWS FOR DISMANTLING LOWER PART OF LEGS TO FIT OVEN SIDEWAYS
THROUGH 1200MM DOOR OPENING
DOOR OPENING SHELF: ALLOWS TO SLIDE PIZZA ONTO SHELF TO INSPECT IF COOKED TO SATISFACTION
Some of these ovens depicted and still operating go back in excess of 40 years. This is a testament not only on the quality of the ovens but also the quality of the pizza that the oven bakes. With so many pizza shops now in operation, the quality of the pizza is of utmost importance if longevity is to be achieved. There is no doubt that “QUALITY WILL ALWAYS ENDURE.”
|GEORGE'S PIZZA, FAWKNER, VIC||LA BOTTE PIZZA RESTURANT, PASCOE VALE SOUTH, VIC
|CAGNEY'S PIZZA, SYDENHAM, VIC|
It has been stated by Gas Pizza Oven users, that there is an operating cost saving in the vicinity of 50% over electric ovens.
The features on this oven offer additional savings on the operating costs over basic gas ovens. Using a powerful gas burner to heat the Fire Brick Tile Deck, heat is stored perfectly, thus reduces the drop in temperature during operation.
With the rotating disc, it is not necessary to have a full width door, so as the door is opened, the heat cost is minimised. Opening the door is lessened as the glass porthole allows you to see inside the illuminated chamber at a glance.
In addition to the cost saving features mentioned, there is also time saving in baking as the base of the pizza is browned while baking in the tray, this saves double handling. Each pizza is cooked evenly so there is no need to move the pizza from the original spot it is placed to bake as the rotating disc is evenly heated.
All of this means that the savings in the operating costs over other Ovens, pays for the purchase price of the oven.
NEW MODELS NOW HAVE A SMOOTH STONE BAKING SURFACE THAT IS SUITABLE FOR BAKING PIZZA DIRECTLY ON THE STONE WITHOUT THE USE OF TRAYS
Modifications to the dimensions can be made to external oven dimensions – door opening – floor to deck height