Equipment
We have gradually moved on to the issue of equipment selection and costing of him. In the tables, I will give a list and calculations for each item that I needed to start pizza delivery. As a bonus to some tables added an extended list of equipment in case you'll want to open a pizzeria or delivery with the best kitchen facilities. This chapter is about the budget launch of delivery, so I'm gonna focus at all points where you can save money at first.
We will talk about the cost of all of these items in the expense chapter. Prices for equipment that is not on the list, you can find out for yourself at any site that offers pizzeria equipment.
Next - a list of things and equipment that are better not to save money.
So: Pizza oven. Most likely, you have already read several articles on the web about different types of ovens and the quality of products that depend on them. Below are the following the main criteria for choosing the right oven for your establishment.
So, pizza ovens are divided into three types: wood, hem and conveyor ovens.
The best of them are, of course, wood-burning pizzas. Since ancient times, pizza makers have been baking pizza in these furnaces at about 450°C. The pizza was cooked in minutes and had an incredible flavor that is appreciated around the world. Nevertheless a wood stove would only be a good choice if you had a job professional pizzaiolos who already had experience with these stoves. It requires certain handling skills, so chefs can it's gonna take a long time to learn how to bake it evenly and qualitatively. Moreover, even in spite of the large number of masters, only a few will be able to fold your oven correctly. Another drawback: melting such a furnace is a process is quite a long time. On top of that, you have to buy the right firewood, because on the final flavour of the pizza is influenced even by the species of trees.
The conveyor oven is the easiest to use and, in my opinion, the most uncomfortable.
First of all, you will have a lot of time to heat it up. Secondly, it will take you a long time to heat it up, it is necessary to maintain the same temperature at all times (as a consequence, you're gonna get huge electricity bills.) Third, this furnace does not give access to pizza in case something needs to be fixed in the process
Preparations.
The advantages are that the conveyor furnace can even be operated with
inexperienced staff.
Ideal for small delivery and medium loading (up to 50 pizzas per day)
- - the underbelly furnace. It heats up quickly enough, easily maintains the temperature (without wasting a lot of electricity). You will always have access to pizza during cooking, and baking quality is several times better than in of the conveyor kiln.
Recently, Russian manufacturers have started to supply the furnace to the market, whose quality is comparable to Italian. Their price is lower due to exclusion of customs spending.
When choosing a furnace, be sure to pay attention to the size of its chamber. For baking comfort with a large pizza load is better for the pizzeria to be able to make four 30cm pizzas at the same time. It can be a large oven with one chamber or a small oven with two chambers.
There are a few things to look out for when choosing of the device. One of the kneaders was small (6.5 litres) and the other was too large (about 130 litres). The first one on the same mixture has three
Pizza portions (30 cm). When we sold about 10 to 12 pizzas a day, we had to make a few kneadings a day to keep some spare. This is not very convenient, because you need to simultaneously monitor the process of baking pizza, and make sure it's a good dough. A large dough mixer gives 20 - 30 that we just didn't have time to sell. We can't make less dough in it, because the hook of the stand mixer doesn't mix well if there isn't enough flour in it.