Brick vs Conveyor


At my pizzeria we use a two deck brick oven. We struggle with bake consistency and are looking for ways to get the bake time down. A conveyor would solve these problems, but I'm concerned about a drop in quality.

What are the pros and cons of a brick oven vs a conveyor?

Thanks.

Josh K.
posted about 3 years ago

Save 0

I am always a fan of a brick oven. Most pizza operators who have conveyors are always trying to active a brick oven type bake. Inconsistency typically comes from someone who doesn't know how to work the oven properly or cold dough. Unless it's an old oven that's shot where the hot spots are so hot your unable to cook right. What model and how old is your oven? A conveyor solves some consistency problems unfortunetly you will have different problems and obstacles that will occur. Some of the new Bakers Prides have had some issues. A couple of friends and students have had problems and these are brand new. Also how is your exhaust? Good? Thanks and please send me some more info.

Tony Gemignani admin
posted about 3 years ago


Also if you can post some
Pics of your oven that would be great. Inside and out. Thanks

Tony Gemignani admin
posted about 3 years ago


Hi Tony,

Sorry for the long response. My exhaust is fine. The is a Montague 15P-1 oven it's about 15 years old. How do I test for cold spots?

Josh K.
posted about 2 years ago


I checked your oven and it looks like you should be running 160,000 BTU per deck which is great so you should have the heat. How does the flame look? Blue or yellow? If too yellow your oxygen needs adjusting that could cause your oven to cook inconsistently. I'm still a big fan of decks. How consistent is your dough? Are you sometimes using 24 hr and 48 hr dough depending on how busy you are? That could and or would change your bake from day to day. Hope some of this helps..
Maybe your too busy for the ovens you have and need a mother double stack.. Maybe your door is opening too much cause it's filled with pizzas.. Good problem to have if that's the case

Tony Gemignani admin
posted about 2 years ago


Thanks Tony. The flames are blue. We are generally pretty consistent about having 48 hour dough. I don't think that is the issue. We do tend to notice this issue at the end of a busy rush, so perhaps that is the issue. There are a few times a week where the oven is filled to capacity. During those times we try to time the pizzas so they all go in and out at once to reduce the amount of times we open the door.

Josh K.
posted about 2 years ago


Sign In to reply to this post