Monthly Archives: October 2013

4 Common Types of Commercial Pizza Ovens

conveyer pizza oven If you’re shopping for a commercial pizza oven, you might notice there are quite a few types out there to choose from.  There are pizza ovens made for high-volume pizza parlors and ovens made for artisan pizza cafes. Despite coming in all shapes and sizes, each type of commercial pizza oven has advantages. Each oven variety uniquely impacts the way the crust is baked, toppings are cooked, and cheese is melted. Let’s review your commercial pizza oven options below:

Deck ovens and conveyor ovens are the most common types of pizza ovens. Often used in quick service restaurants, deck ovens are best for quickness and ease of use. Deck ovens can have ceramic based decks that help in distributing heat evenly, and maintain heat between batches. Pizzas are set on the heated stone to cook and the result is crisp, authentic crust that closely mimics the flavor of pizza cooked in a wood-burning oven. While deck ovens require a little more attention, they’re also very eye-appealing, allowing customers to watch their pizza being cooked old world style.

Conveyor ovens make pizza cooking simple and quick. The conveyor oven cooks pizzas evenly and in a lightning-fast six minutes.  Raw pizza is placed on one end of the conveyor belt and comes out the other end perfectly done. Both gas (fueled flame) and electric coil conveyor models are available. You’ll more than likely see these at fast-food pizza parlors. Conveyor ovens have a long shelf life. If you’re considering a used conveyor oven, you can rest assured that you’ll be delivering delicious pizza for years to come.

Cart Ovens are perfect for street vendors or for making pizza at fairs and carnivals. They are small, easy to transport and can be powered by gas or electricity. Cart ovens are popular in Italy, where they’re typically seen at festivals and street fairs.

Convection Ovens cook pizza by circulating hot air inside the stove. A cheaper and efficient option, commercial convection cooking results in even cooking and is favored for all types of baking. Pizza cooked in a convection oven will be perfectly cooked with no hot or cold spots to worry about.

Buying Guide: Commercial Soup Kettles

Soup KettleSummer has come and gone and now it’s time for my favorite season of all. Fall is my favorite food season for many reasons, but mostly because it’s the perfect time to start adding soup back into my weekly menus. Serving soup is an important part of any restaurant or café menu. It’s quick, easy to serve, and (in most cases) a health conscious option.

If you serve soup in your business, chances are you use a soup kettle to keep it at the right temperature for the course of your business day. Soup kettles are excellent for serving soup, curry and chili at just the right temperature. Countertop commercial soup kettles are an essential tool in any commercial kitchen or catering business. If you’re in the market, keep reading below for some buying guide tips from Burkett Restaurant Equipment.

  1. Determine the correct kettle size: Soup kettles are great for smaller applications of soups, such as buffet style salad bars or catered events. The soup kettles are designed to fit a specific size of food insert, usually 7, 10 or 22 quart sizes. Calculating your soup sales is the best way to determine what size is appropriate for your establishment.
  2. Temperature Control: Commercial soup warmers include thermostatic temperature controls allowing you to adjust temperatures and ensure you’re heating and holding your food at a safe temperature for display areas.  Soup kettles provide the heating power to maintain the appropriate safe food temperature, keeping out bacteria and other possible food contaminates. Keep in mind that kettles featuring only an on/off switch are recommended for short-term use rather than all day applications.
  3. Dry vs. Wet Warmers: Most new soup kettles today are available with both wet and dry operation, cutting out your need to decide between the two. However, there are some that are available in wet or dry only.  Dry warmers, with encased heating elements, can be easier to operate, but might not offer the same type of heating as the boiled water (wet units).

Finally, unlike the traditional kettles, commercial soup kettles typically require electricity and appropriately sized food inserts because the inside of the soup kettle itself is not an approved food contact surface. These inserts are usually included with the unit, but if it is not, any standard size round insert will suffice. Soup kettles are available in a wide variety of finishes, and designed to function in both the front and back of the house.

5 Tips for Renegotiating Your Restaurant Lease

publishing contractThinking your foodservice establishment could use a little extra money every month? Maybe you’re looking for a financial boost for remodeling or investing in new restaurant equipment and supplies. It’s not unreasonable to look to a lease renegotiation with your landlord as the answer.  There is a broad spectrum of reasons for re-evaluating your lease, including financial distress, property remodeling, or just looking to extend your current agreement. Lease renegotiation is more common now than in the past, and it’s possible for smaller chains and independent facilities. Right now, landlords are more willing to be flexible considering the low interest rates for refinancing and the attractiveness of property upgrades to other potential tenants.  Here are five tips for successfully renegotiating your lease:

  1. Review your lease, the marketplace and competition for similar tenants and stores. What are others paying in the same market for similar space? Is there competition in the same center or lots of vacancies?
  2. Be willing to share your financials with the landlord, especially if you’re asking for help because you’re struggling.
  3. Be confident with your redevelopment plans—structurally, operationally and through marketing—before asking the landlord to participate. There’s nothing that will strain a relationship more than to throw good money after existing problems and not change anything.
  4. Hire a professional to help. You’ve already got a full-time job running your restaurant, bar, or cafe and having a third-party in the middle creates a sense of urgency and importance.
  5. Come with an open mind and be willing to give something up. Both parties have to feel like they are getting some benefits from the new deal.
 Scroll to top