ShortOrder offers free freight and low prices on Bakers Pride restaurant equipment
Bakers Pride invented the modern commercial pizza oven, and that is no figure of speech. In the mid ’40s in New York City, pizza was made almost exclusively in huge, coal- or wood-fired ovens made of brick…and only a few people enjoyed the now-commonplace food. Bakers Pride patented and built the first factory-built, gas-powered ceramic pizza oven. And in doing it, they took pizza from a niche ethnic food to an absolute staple of the American diet.
As the decades rolled onward, Bakers Pride continued to develop on their original creation, perfecting:
• Ever-more-accurate temperature controls
• Surfaces that heated more evenly
• Ovens that were more portable
• More energy-efficient methods of cooking the perfect pizza
• Numerous other major and minor changes that kept their products at the top of the line.
Today, Bakers Pride thrives on its reputation as a world-renowned supplier of high-quality commercial, industrial, and institutional baking, cooking, and pizza-specific equipment. They provide deck ovens, countertop ovens, conveyor ovens, and char broilers to meet the needs of food service, supermarket, and pizzeria businesses from Tokyo to London to Los Angeles.
Bakers Pride is now a part of the food service equipment division of the massive Standex Cooking Solutions Group.
Which Pizza Oven Does My Business Need?
Unlike many less product-specific devices that have a lot of variables to their function, pizza ovens all have the same essential job, and thus the only real question is: how much pizza do you need the capacity to produce?
• If you only serve pizza occasionally, you can get by with a standard commercial convection oven, which will produce 1-2 pizzas every 5-10 minutes.
• If you serve quite a bit of pizza, a deck oven — like a commercial oven, but with the heating element to the sides — can cook 5-6 pizzas at a time in about 6-8 minutes. Because the elements are on the side, however, the pizzas will need to be watched and turned during the process.
• For the ultimate in pizza processing, a conveyor oven takes about 5 minutes to get a pizza through the line — but once you get started, they keep coming out as fast as you can put them in. The highest-volume models feature as many as 6 conveyors stacked vertically, so you can literally churn out, with a five minute startup, 6 pizzas every 10-20 seconds all day long. This is the model major pizza chains use.
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