Wood-fired, electric or gas oven in a pizzeria?

Wood-fired, electric or gas oven in a pizzeria?

Choosing the right oven for your pizzeria may seem complex, but in reality with some of our small indications the choice will be clearer and more natural! Tradition or innovation? One of our customers in the historic center of a town, unable to obtain a license for a classic wood-fired oven as the building in which he was staying, presented precise safety restrictions, he turned to a two-chamber double-resistance oven electricity. The "forced" choice helped him to see the real advantages of management and maintenance of this type of oven. In fact, modular chamber electric ovens have many advantages. In case of increased production more chambers can be added for example, not having to reinvest in a new machine. The energy consumption is constantly controlled, being able to manage the switching on of the rooms individually and the operating temperature. Did you know, for example, that a wood-fired oven kept at a constant temperature of around 400 C° consumes 10 kg of wood per hour?

Choose to trust us for your purchase. We can evaluate together the best solution!