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.
That was informative, glad I watched
“Good caramelization on the bottom” …..
Ummmmm no it’s not! 🤣💀
Just wondering why is the temperature on the FIRE set under 800F? Is it because it is a convection type oven?
price
I don't understand. Is this for the a big back yard? Or a medium restaurant??? What is the point for these ovens????
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.
are they fresh or frozen?
Fresh
Do they taste the same??
Absolutely not. In Naples, they say the most important ingredient in a pizza is the oven (hotter is better).
The pizza doesn’t look nearly as good as my local guy delivers
My pizza looks 90 times better than that lmao 🤣
They should fire the lighting guy. Pizza im sure looked better in person. Those ovens are amazing