Many people search the Internet for ready-made business plans for opening a pizzeria, but there is no universal business plan (because there are so many concepts of pizzerias in the world), so it is better to understand the types and types of equipment yourself. The first thing you’ll need (besides a pizzaiolo with golden hands) is a pizza oven. Ovens come in a variety of types:
1) By type of fuel:
A wood-burning oven: there will be peculiarities with such an oven with installation and assembly, but it can be custom-built to your specifications. You will need equipment for cleaning the exhaust gases – a hydrofilter.
Gas: this kind of stove is cheaper to operate, but there can be difficulties in installation – installation should be carried out by specialists of the gas services. You’ll also need a permit to install the stove.
electric furnace: easy installation, easy use – electric furnaces are quite popular, but consume a lot of electricity, so if you want to put one, choose a room with enough power.
2) By design:
Sinking stoves: focus on the desired capacity. The deck ovens usually go for 1, 4, 6, 9 pizzas 34-35 cm, or have a format of 1+1, 4+4 (that is, have two chambers). GAM ovens are chosen by pizzaiolo’s all over the world. We recommend to buy ovens with two chambers – in case one chamber malfunctions (or the feed gets dirty), you don’t have to stop production. But remember, there should be rotation in the oven, so if you buy a 4 pizza oven, it is better to bake 3 pizzas in it, because after removing the finished pizza, there is a cold zone on the bottom, which should be allowed to warm up. Do not forget that you need a special stand for the bottom oven (the table is not suitable for this purpose). To work with a deck oven, hire a professional pizza maker who knows how to work with a rotary shovel. By the way, you can not do without a shovel here, but the forms and tags can be neglected and bake pizza directly on the deck.
Conveyor: these ovens have lower capacity, but they can work with them the chef without much skill (which is why large networks usually choose conveyor ovens). Conveyor goes, all the settings are set, it does not need to be constantly monitored. If you need to adjust the pizza, it’s not a problem – conveyor ovens have a cold window for such purposes. To work with a pizza conveyor oven, you need equipment such as molds, grids, perforated discs, but shovels are not needed. When selecting a conveyor oven, consider factors such as conveyor speed, fan regulation, type of control (there are programmable ovens with electronic control)
The base of the pizza – this is very important! How you work with the dough determines a lot – its airiness, bakeability, elasticity. Delicious and crispy pizza crust is what customers want, so treat the dough with the utmost care.
This poor guy is often confused with a planetary mixer, but a mixer can only handle 2-3 consecutive kneads, and then it will just burn out.
A quality dough mixer is one that will be designed for a large volume, but will also effectively knead a small amount of flour (for example, 1 kg). The bowl can be removable, roll-up, stationary. You should choose the capacity based on your planned sales, but it is better to consider models from 30 liters. We have in stock the testes Electrolux ZSP40 on 49 liters.
Choose according to such parameters as the type of control (mechanical or automatic), the presence of a function to adjust the gap, the presence of pizza underbaking (if available, then also look at the delay time adjustment). At Food Academy, you will find Somerset SDP-747D pizza presses with crust baking.
By the way, such a press would be a great solution for a factory-kitchen to have the ready base immediately vacuumed up and sent to further production. But for a full-service pizzeria, it would be better to use a cold pizza press.
If there is a task to increase the turnover, it is better to use a pizza press, rather than dough sheeters, because when using the press is a quick forming a pizza ball, and dough sheeter requires control of the operator.
When choosing a dough sheeter, look at such parameters as the diameter and length of the rollers, the speed of operation, the adjustment mechanism for setting the dough thickness. We think that the Somerset CDR-2000 dough sheeter meets all the demands of a professional kitchen – in one hour the device converts up to 600 liters of text into thin sheeted sheets!
Do you need all this equipment? Many pizzaiolo want to save money and buy more equipment in the process, after a couple of months. We still recommend buying everything you need to open a pizzeria at once. Your standard set of equipment should include:
- Dough mixer
- Dough sheeter or pizza press
- Production table (or better a special refrigerated table for pizza)
- Coffee machine/slush/machine/thermopot (optional for making drinks)
For a pizzaiolo to work efficiently, all tools must be at arm’s length. Can anything be neglected in the initial stages? Absolutely not.
- Quality grids – pizza grids are necessary to bake pizza with a delicious crispy crust.
- pizza molds – if you want to cook pizza at high temperatures, you’ll need quality pizza molds (they come in coated and uncoated).
- Turning spatulas – Spatulas are essential for working with deck ovens. Pizza shovels come in different handle lengths and areas, as well as round and rectangular. They also come in all-wood and metal with a wooden handle.
- dockers – pizza perforators or dockers are needed to remove air from the dough so that when baked, some areas of the pizza won’t rise up and it will remain flat. There are also special hooks for removing bubbles from the dough.
- Dough temperature gauges – some dough recipes require precise temperature control, so you’ll definitely need a dough gauge.
- Sauce measuring spoons – you need them to measure out equal amounts of pizza sauce. By measuring the sauce with a measuring spoon, you can control the consistency of your dishes.
- Knives – No kitchen is complete without professional knives. Choose models that are color-coded by HACCP.
- color-coded cutting boards – just like knives, color-coded boards help fight cross-contamination. San Jamar boards are made of quality plastic and will last you a long time.
- Gastronorm containers or batter containers
It’s best to choose good tools right away, such as those from American Metalcraft – they’ll last quite a long time. We also recommend color-coded knives and boards to prevent the threat of cross-contamination.
Optimize your operation
Let’s say you’ve opened a pizzeria and started production. Think you can fold your hands and wait for the money to drip? It’s not that simple – you need to constantly optimize the pizza production process.
The methods of optimization will be different in each case. Somewhere, it may be necessary to replace the deck oven on conveyor (and not even one), somewhere it is worth hiring additional staff, somewhere – to optimize the financial costs or to organize a workplace more convenient.
Buy a refrigerated pizza prep table so that employees do not have to run to the refrigerator, and all the ingredients were at hand, in cooled containers.
Perhaps not the most necessary, but helping to optimize the flow of production – automatic sauce dispenser Wunder-Bar, it will distribute the sauce thin and even layer on the base of the pizza.
So, in this article we looked at the basic equipment for the pizzeria. Now you know what basic equipment you need for a pizzeria.