Tired of Wood Fired?
IN A WOOD FIRED OVEN…
Make the fire
Manage the fire
Turn the pizza
Watch the pizza
Stay by the oven to turn pizzas instead of making more pizzas
Turn the pizza again
Throw in another piece of wood
Gauge oven temperature based on flame and pizza appearance
Remember to buy more wood
Train staff on how to properly manage a wood-fired oven
Man, that’s tiring!
IN A PIZZAMASTER…
Turn on the oven
Make pizzas
Check on pizzas through the windows
Make more pizzas
AND WHAT ABOUT ELECTRICITY VS. WOOD?
Funny you should ask. Below is an example calculation we ran for a Chicagoland customer. It was based on a three-deck PizzaMaster PM 933 and assumes all three decks are running for 10 hours a day, seven days a week. So it’s conservative.
The results show an electric bill of $204/deck/month which is about $612 per month total. In Chicago, wood-fired operators polled for this post are spending about $400 per week on wood or $1,600 per month. So there you have it, compared to wood the PizzaMaster costs about $1,000 less to operate than a wood-fired oven!
BUT WHAT ABOUT THE TASTE AND APPEARANCE?
Fair question. Which is why you should know that each of the pizzas below were baked in a PizzaMaster oven. Look at that color, that char, that cornicione!
WAIT, Let’s compare features…
PizzaMaster ovens can reach up to 932 degrees F, and each deck has heating elements beneath the stones and at the top which are independently controlled using the buttons on the display panel. At any point, you can look at the display panel to see your set temperature, the actual temperature inside the oven, the bottom heat settings, and top heat settings. Since the oven is electric, it is constantly regulating temperature to maintain consistency at all times, whether it’s a slow shift or busy Friday night.
In a wood fired oven, you can only see the flame and have to use indicators such as flame height, bake time, color of the bricks, etc… to gauge the oven. From there, any adjustment is at the discretion of the pizzamaker. There is no display board and no controls. While we certainly appreciate the skill and experience required to manage a woodfired oven, that experience is very hard to come by and really only necessary for those trying to achieve traditional Neapolitan pizza. For everything else, there’s PizzaMaster!
In addition to what’s going on inside the oven, there are several physical features on a PizzaMaster you won’t find on a wood fired oven. Features such as:
Multiple decks for different settings and load management
Legs with casters for maneuverability and easy cleaning
Pullout shelves for pizza landing, tool storage, cleaning assistance, and added convenience
A front heat shield and window doors to help keep the heat inside the oven and out of your face and kitchen
What’s left to say?
It’s time to go electric so tap below and request a PizzaMaster quote today!
