Blue Seal ovens have become more technically accurate with temperature control, and better insulated for heat efficiency, with the trend to move toward electric power over gas for lowering carbon footprint and future proofing the kitchen. The demand for quality pizza offering has increased, with many businesses adding this to their existing restaurant or take away menu.
We offer compact 45cm belt conveyor ovens and single/ twin deck pizza ovens. We only offer electric options as this is the future requirement, especially if trying to comply with the TM65 carbon footprint initiative.
The conveyor ovens are forced air, so this de- skills and simplifies the operation for the customer, lowering the requirement for experienced pizza chefs, maintaining consistency and volume output. Both our deck ovens and conveyor ovens can be stacked up to three units high, enabling maximum output from the same footprint, in a busy kitchen/takeaway. The dough quality and production is essential to the quality of the end result, so with the increased availability of fantastic ready-made frozen dough balls or even pre-formed pizza bases from millers and food production companies, this helps operators produce quality product, with reduced preparation time and minimised wastage.
We do also have dedicated spiral dough mixers to complement our ovens, for traditional style concepts that prefer to produce their own dough or special bread recipes. Our mixers are a very simple operation one or two speed, adjustable cut, with fixed head and bowls. They have heavy-duty, high-performance dough hooks and motors, aiding the production of fantastic silky pizza and bread dough.
As mentioned previously, staffing pressures can be relieved by producing machines that are easy to operate, taking the skill out of the baking process for the operator, helping reduce the number of skilled staff to provide the same high quality product. Quality ingredients can be purchased/frozen and used on demand, reducing the need for more staff to produce the raw product and minimising wastage. Machines that are versatile and can be used to cook/bake other restaurant items, such as garlic breads/cheesy nachos/crock dishes for tapas style cooking of fast cook product, such as garlic prawns etc. can reduce the amount of other equipment required in the kitchen concept for the owner, again maximising the food production output.
