Pizzas are downright delicious, and no one will deny the effort that goes into the craft. Even finding the perfect commercial-grade oven for sale requires deep analysis.
And if there’s one point of contention people will always argue about, it’s the necessity of the brick oven. A constant weighing scale leans towards both bad and good aspects of the oven.
People will point out that flavour and nutrient retention are its main selling point. But others will also mention these factors don’t warrant a complete makeover for the kitchen.
So, to get to the bottom of this debate, we’ll be exploring both sides. And hopefully, we’ll agree on whether brick oven pizzas are always better in every regard or not.
It’s a Delicious Experience
One thing’s for sure, the taste changes with a brick oven because of the higher temperatures. And since you’ll be using wood, it also changes the taste profiles drastically.
It’s a lot more consistent with reaching a crisp texture and seals in all the moisture of the pizza. As a result, you won’t have any troublesome portions that look and feel a bit soft and chewy.
Furthermore, there’s a certain social experience that comes with brick oven pizzas. The aroma just encapsulates the entire restaurant or eating area, putting people in a good mood.
So, if you’re making the pizzas yourself, it’s a great place for a conversation starter. Plus, you’ll be leaving a good impression on everyone eating and trying your recipes.
It Also Takes a Lot More Skill and Practice
Apart from taste, the functionality of a brick oven is driven by the skill of the pizzaiolo. And it will take a considerable amount of time and practice before you get the hang of things.
On the one side, this means your pizzas will look and taste better with training. So, the more effort you put in, the better quality you’ll see after every batch.
However, this does mean consistency will take a nosedive during your early tries. And any newbie will struggle to get any semblance of normalcy with new pizza peels.
So, don’t expect to immediately implement them into a local pizza parlour because that’s a recipe for disaster just waiting to happen.
But Conveyer Ovens Win in Efficiency
In terms of efficiency, however, brick ovens lose out considerably. And while they are economical and capable of cooking multiple pizzas, conveyers perform better.
They’re also very easy to use and feature many adjustable parts. So, should anything require a quick fix or upgrade, it won’t burn through your pockets.
- Stackable and Cost-effective
Brick ovens tend to take up a lot of space and, while aesthetically pleasing, limit the footprint. In contrast, conveyor ovens are stackable, which makes them cost-effective.
So, if you’re planning to scale your pizza-making output, all you need is to add more.
- Versatile Baking Options
Although brick ovens are more than capable of different baking options, conveyor ovens can make more. And they can produce a large number of batches at any given time.
And whether it’s sandwiches, bread, or cakes, integrating new recipes won’t be difficult.
It All Boils Down to Preference and Purpose
Overall, what matters most is what you prefer and what you intend to use the oven for. And these factors will help you decide what best commercial-grade oven for sale to purchase.
And if that falls onto the convenience of conveyor ovens or the craft behind brick ovens, both are equally good in their respective specialities.