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By Adriana J. Noton
A conveyor pizza oven is used mainly in large chain pizza houses with a large throughput, meaning they have lots of hungry customers who love their pizza. There are different types to suit practically every need. There are space-saving models and those built to handle high volumes. They may be stacked two or three high. In all of them, the uncooked pizza travels through a curtain of heated air that penetrates and cooks the food.
Impinger ovens are able to accelerate the rate of heat transfer, resulting in better quality and up to thirty per cent reduction in baking time. This type of oven employs technology that allows them to operate at lower noise levels, making them very popular with the work force in smaller kitchens where noise can be troublesome or even a health and safety issue.
Ovens with a tunnel design have several advantages. The product may be placed directly upon the wire mesh conveyor without the need for paddles or even to open and close the door. The wire mesh may the be used to transfer the cooked product to the work station. The conventional baking process requires three people, one to prepare the product, a second one to place it in the oven and monitor its progress and a third member of staff to pack it into a box.
The tunnel design only requires two staff, because the step of opening and closing the oven door and monitor the baking process are eliminated. Baking time and temperature are preset. This design lends itself equally well to stacking, which means that production may be expanded during hours of peak business or scaled down to one oven when it is quiet, thus saving money on energy costs.
Conveyor belts come in different sizes, 18, 24 and 36 inches. They are suitable for use not only in restaurants but also in schools, hospitals, hotels and fast food chains. By using this equipment, a business can serve perfect pizzas economically and with the highest standard in employee health and safety.
The modern pizza originated in Naples, Italy in the late 19th Century, when Queen Margherita was served a dish in the colors of the Italian flag, red, white and green (tomato sauce, mozzarella cheese and fresh basil). Neapolitan pizzas evolved from the Ancient Greek pita, a bread base covered in herbs, cheese and oils. The Romans invented a dish called ‘placenta’, which consisted of a layer of flour covered in honey and cheese flavored with bay leaves.
Pizzas today have crusts of varying thickness from thin and crispy ‘Italian’, to ‘deep dish’ (meaning very doughy) to the newer stuffed crusts, with garlic butter, meats or cheeses. Modern pizzas in America and in the United Kingdom are evolving rapidly with changing patterns of immigration. Today, you are as likely to have chicken tikka as a topping as you are the conventional spicy sauce, cheese and pepperoni.
The conveyor pizza oven allows the baker to easily adjust time and temperature settings to accommodate different specifications. Everything from thin crust to the folded over ‘calzone’ can be prepared with equal ease. As technology continues to evolve and the world becomes increasingly globalized, so will the popular snack continue to change.
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