Відео

I'd say the "Fire" is for any resto that wants to sell Pizza Napoletana (i.e. >430°C), but whose pizza sales will never justify the cost/footprint for a larger oven. This could be a pub where good pizza will draw people who spend on booze or more expensive foods (e.g. seafood), a sandwich shop trying to add value to their operation by selling pizzas, or a shawarma place to sell mana'ish (. And yes, rich people might just buy one for their home kitchen. I'd say it would be pointless for a patio though, because it's electric. For the money (>US$7000), you can buy any number of really nice wood and/or gas pizza ovens in all size ranges, including refractory brick. They claim it doesn't require ventilation, but I've seen reviews complaining that it does indeed smoke. The "Double Batch" would be for a small resto where it's their *_only_* oven -- again, for sales/space reasons -- and they need it to do more than just pizza. I think a lot of what they're selling in this model is the controls, because there are other countertop electric ovens with simple temp controls and timer. In that sense, the "400 programmable recipes" would be good where an owner doesn't want to train workers. The caveat is that it won't do (good) Pizza Napoletana, because the temp is far too low. In both cases, a major factor will be the availability and cost of natural gas, propane or 3-phase electricity. This is less of an issue outside North America (and Hong Kong), where normal home electrical outlets are 220V and will support 3600W appliances, double what's available to us here. Europeans laugh at our slow kettles, because theirs will boil water in under 2 minutes.

Hey Cam, next time you are passing through Toronto, make sure you stop in for a visit!

Absolutely not. In Naples, they say the most important ingredient in a pizza is the oven (hotter is better).

Hello Judi - thank you for watching our video. The costs for that pizza can vary, if you make your own dough and own sauce, it will be much cheaper, but that is not always possible. We used a pre-sheeted dough from RICH foods. Our sauce was from Stanislaus and our cheese was from Saputo. All of these are top notch ingredients. Total cost for the toppings and the shell was around $2.80 CDN dollars. I hope that helps

@@wdcolledge9470 YES... This helps a lot. I used to have my own cafe named "Mama's Kitchen"... Cooked everything from scratch (it about killed me)... One day a friend of mine that worked for a company like Ben E. Keith told me that her little loaves of bread were cheaper to make than me making mine. I didn't believe her and I thought that my clients could tell a difference between the two different (tiny) loafs of bread that I gave to each table... I was WRONG... The other bread was just as good as my homemade bread and the time and money saved was GREAT. I am in the midst of moving back to Albuquerque, New Mexico (US) and RE-Opening my Acting Studio, but this time we will also have Mystery Dinner Theatre... and I want to also teach the students basic cooking skills... EVERYONE loves Pizza... This summer... I will have Summer Acting Camps and on Friday we have to have Pizza... Why not make our own... AND... maybe sell these at our Mystery Dinner Theatre... Excellent Fundraiser... Foodraiser... LOL I got this idea when I was at a weekend event and this guy had a wood burning pizza stove on a trailer!!! He charged $10.00 for a small personal pizza and could not keep up with the orders... WOW... Thank you again for taking the time to give me this great information...

Hey Alana, thank you for watching our Video. You will love the Hydrovection oven for baking. it was built to bake! We love ours here at our office. The ability to add humidity to your bake cycle is a game changer! Additionally, you will no longer have to SPIN your pans to achieve an even bake. The Hydrovection oven has a fan reversing feature. You will achieve a perfect bake, EVERYTIME. It is well worth investing the extra money in a Blodgett Hydrovection oven. You will not be disappointed.

Hey Jamn, if you need any help with your oven just reach out to us via our website and we would be happy to help you dial in your settings. Good luck and you will love the oven!

We used a fresh dough for our pizzas. Our top temperature was 725 and our bottom temperature was 775. Try to keep the top and bottom temperatures within 75 degrees of each other for the best results. Hope that helps

They should fire the lighting guy. Pizza im sure looked better in person. Those ovens are amazing

Anything that fits... LOL

Hey Dean, not from raw. We also would NOT recommend the FIRE oven for chicken wings. We have other ovens that do a far better job on wings. www.turbochef.com to see our other ovens. We would recommend the Bullet or the i3 oven.

Fresh

It does a good job on those as well. However, you would not be able to cook that style at the high temperatures we are using for the raw dough. It would not cook it as quickly either. We have other ovens that are far better suited to cook frozen pizzas. Our Double batch is perfect for that application.

@@wdcolledge9470 I recently purchased one of these used for my bar. Is there anywhere I can find instructions on cooking frozen pizzen and even some other things like chicken nuggets, mozz sticks etc.

@@johnnyo1238 you can visit the Turbochef web site and download the owners manual for the oven. See the web site link in the description. Just an FYI, you will need to run the oven at a lower temperature to cook those products. your frozen pizza will not cook in 90 seconds. more like 3 or 4 minutes.

Hey Alex, I am not sure what you mean by that question? please elaborate.

Rapid cook ovens are the way of the future, no food service establishment should be without one. Thank you for your comment

We love our Toys too.... noting more fun than a FIRE oven!

he's cooking at 800 prob.

He's comparing it to lower heat high convection cooking which rises more evenly and reliably; "delivery style".

You can look and tell it didn't.....just cuz you did in Italy don't mean shit lol