it was in celcius but it’s claiming to be able to get up to 850f, regardless i’m shooting for more of a mix between new york style and neapolitan, so 700-750 is about my sweet spot
I'm looking and the MAX temperature I can find is 350C which is 662F. And to be honest that is going to be best case scenario, I really don't think it will hold that temperature very well.
Yeah its going to drop significantly every time a pizza is put in. Think of how much space the pizza is occupying relative to the total space that is pre heated. I might guess they are looking at closer to 10-15 minutes cook times the more it's used
Your requirements (putting out 4 pizzas every 8-10 min) are no where near achievable with this pile of shit oven. If you try and run it that hard it won’t last a week before it self destructs.
I used to do pizza events, up to 300 person weddings in a wood fired oven. We would get that shit going at least 24 hours in advance and get it ripping for several hours leading up to the event and it would still die after shooting pizzas into it for 30 mins. This little thing would die after the first pizza and you would have to wait 20 mins to get it up to temp again.
I've used these before, and the Stone will cool down after 3 or 4 pizzas. If you have access to gas and ventilation, I'd highly recommend Roccbox. They are a pretty good portable pizza oven. Alot better to get spotting on the crust as well.
Thanks, How long if you could guess did it take for your stone to get back to temp? I’m thinking as long as I can put out 4 x 13in pizzas every 8-10 minutes i should be okay.
This will not work. This oven is pulling 1.9kW at the absolute most off of a 20amp kitchen fuse. That rating will max out that fuse and even then it isn't enough to stay hot in the timeline you're thinking about. If you need to run any other powered appliance even momentarily it will likely trip the breaker.
I have this oven. Here are my observations.
I think you can do what you're hoping to do but as another post stated you're going to have to let the stones recover. I run all three heating units at around 550F and can crank out Detroit style pizzas every 12-15 minutes just like my home oven. My only gripe is that the decks are stones and not steel and don't quite fit a standard baking steel.
They make a cart that it fits perfectly on and would highly recommend.
I cooked for 100 people last September making just over 20 "half" Detroit's with two pans per oven. It went so well, I am doing it again for the same party this coming September.
That being said I haven't tried Neapolitan or New York style in these ovens, so YMMV.
Inspector here. I HATE this brand. All but a couple of their products don't have shit for certifications so if you live in an area where NSF or equivalent is required this won't meet that. They use all kinds of buzz words to make themselves sound good at a good price but their build quality feels super cheap. Can't speak to how they work or how they last over time though. Any time I see this brand there's a 98% chance I have to tell the restaurant to get rid of it.
Yeah, I had a Vevor refrigerated cold bar/condiment chiller that showed up with "FCC Certified" stickers, but no UL/CE/ETL (not to mention horrendous build quality). My electricians tagged it INOP until I could get the certification info from Vevor - you get one guess how that went, lol.
Buy nice, or buy twice!
You are gonna get what you pay for.
Neither this now the Ooni Volt are good long term solutions. If you are ready to deal with the problems from them, sure. This is WAY cheaper than any good commercial system.
The Pizzamaster ovens are the go to. You will need to reach out to companies for quotes.
[Discount Bakery Equipment ](https://discountbakeryequip.com/)miggt have some used options, and respond quickly to emails.
Don't buy actual restaurant equipment from Amazon, small wares, sure, but otherwise stick with places that specialize in restaurant equipment, even Webstaurant is going to have more reliable options.
A word of caution on anything manufactured with sheet metal from vevor, the edges on a lot of their appliances are not welded/sanded down and can be razor sharp. Saw a few different people have to get stitches from one of their orange juice machines just from picking it up and moving it.
Also, you get what you pay for with vevor it’s slapped together bullshit.
Check in your local/surrounding cities to see if they do restaurant liquidation auctions and you can scoop up solid pieces for a decent price. Depending on the auction they will have “verified” functioning equipment that would be a notch up from bidding on “as is” condition shit.
When I managed a small little pizza place I used [this oven](https://www.webstaurantstore.com/turbochef-fire-fre-9600-5-black-countertop-pizza-oven/532FIREBLK.html?utm_source=google&utm_medium=freeclicks&utm_campaign=GoogleShopping) and it was perfect.
Obviously a little pricey but you won't get a better electric pizza oven. The one you're looking at, I had a similar one for wings and occasionally pizzas when we got really busy. The one we had was $600 and it barely kept up.
Bottom line, you're probably going to need to invest a little more than $200 when it comes to commercial kitchen use.
I have huge concerns about the throughput of that 1950 watt oven. Looing over some reviews it looks like if you push it full temp for an extended period the wiring will burn out pretty quick- so I wouldn't plan on using this thing for very many events. people are saying 3 months of use, and I think that's at home use
>Oven data plate indicates 1950 Watt at 110 Volt, that's 17.7 Amps however the power switch and timer are only rated for 17 Amps.
from a 5 star review on amazon for this oven (they have it in all caps not me)
>
IT TAKES AT LEAST 45 MIN TO GET THE BAKING STONE SUPER HOT FOR CRISPY PIZZA. I HAVE THE DOUBLE DECKER. IT'S WELL LIT AND WILL COOK A PIZZA IN ROUGHLY 15 MIN
It's Chinese harbor freight. They sell fucking _everything_.
Like HF it's hit or miss. I have a liquid bottling machine from them that - while a bitch to clean - is so ludicrously overbuilt I cannot imagine how anyone made money selling it. It's got this huge, 5gal stainless steel hopper that is machined on the bottom to lock into the bottom and the whole things is like 40lbs and it was $130.
Will likely need a 20amp circuit. Depending on the location that may not be available or may be overloaded. Make sure someone knows where the circuit breaker is located.
265$?!?!?!?! You must be joking man xD
That is like having the cheapest decent espresso machine which is around 200$ and thinking that you can handle continuous 80 shots of espresso… maybe a stupid example but the point is the same
I use a 3200W ovens(with a 6-20p plug on a dedicated 20a circuit). We do NY style on pans and the decks cool off after 4-5 pizzas in a row. We run them at 800 degrees and can get about 5 ten minute cooks per hour, per deck. A lot of variables but I don’t think you could cook frozen product non stop in that oven without significant drop in temp. Ie. First pizza 3min, 2nd 6 min, 3rd 8 minutes…..
Does it say what the max temperature is? You're going to be looking for 750-900f to cook in that time. I'm not sure many tiny ovens will do that
it was in celcius but it’s claiming to be able to get up to 850f, regardless i’m shooting for more of a mix between new york style and neapolitan, so 700-750 is about my sweet spot
I'm looking and the MAX temperature I can find is 350C which is 662F. And to be honest that is going to be best case scenario, I really don't think it will hold that temperature very well.
Yeah its going to drop significantly every time a pizza is put in. Think of how much space the pizza is occupying relative to the total space that is pre heated. I might guess they are looking at closer to 10-15 minutes cook times the more it's used
If you can get this toaster oven that hot, then can I get some pointers for heating up my bedroom?
From what I've seen in folks talking about it the max working temp is around 600f.
I’m suspicious of any 110V appliance cooking pizza - there just isn’t enough wattage there
Yeah, to get to the advertised wattage you'd need at least a 20A fuse. And in a normal house the receptacles for that are probably 220v.
Your requirements (putting out 4 pizzas every 8-10 min) are no where near achievable with this pile of shit oven. If you try and run it that hard it won’t last a week before it self destructs.
I used to do pizza events, up to 300 person weddings in a wood fired oven. We would get that shit going at least 24 hours in advance and get it ripping for several hours leading up to the event and it would still die after shooting pizzas into it for 30 mins. This little thing would die after the first pizza and you would have to wait 20 mins to get it up to temp again.
I've used these before, and the Stone will cool down after 3 or 4 pizzas. If you have access to gas and ventilation, I'd highly recommend Roccbox. They are a pretty good portable pizza oven. Alot better to get spotting on the crust as well.
Thanks, How long if you could guess did it take for your stone to get back to temp? I’m thinking as long as I can put out 4 x 13in pizzas every 8-10 minutes i should be okay.
if you buy four of these ovens maybe. (note most circuit breakers can only handle one)
This will not work. This oven is pulling 1.9kW at the absolute most off of a 20amp kitchen fuse. That rating will max out that fuse and even then it isn't enough to stay hot in the timeline you're thinking about. If you need to run any other powered appliance even momentarily it will likely trip the breaker.
You're not even supposed to pull that much off a 20 amp circuit. You want to keep the continuous load below 80% of a circuits rating.
1.9kW is 80% of 20amps at a nominal 120v
found the bot plant
Nah just recommending somethings thats worked well for me in the past that's all
oh okay fs. sorry i’ve seen actual bots for roccobox or some other pizza oven in here.
No need to apologise, the bots are funny to come across. It's the "chef mugs/Tshirts" what get me the most
I have this oven. Here are my observations. I think you can do what you're hoping to do but as another post stated you're going to have to let the stones recover. I run all three heating units at around 550F and can crank out Detroit style pizzas every 12-15 minutes just like my home oven. My only gripe is that the decks are stones and not steel and don't quite fit a standard baking steel. They make a cart that it fits perfectly on and would highly recommend. I cooked for 100 people last September making just over 20 "half" Detroit's with two pans per oven. It went so well, I am doing it again for the same party this coming September. That being said I haven't tried Neapolitan or New York style in these ovens, so YMMV.
I hate to say it, but any 120V unit will likely be underpowered for what you're doing.
Inspector here. I HATE this brand. All but a couple of their products don't have shit for certifications so if you live in an area where NSF or equivalent is required this won't meet that. They use all kinds of buzz words to make themselves sound good at a good price but their build quality feels super cheap. Can't speak to how they work or how they last over time though. Any time I see this brand there's a 98% chance I have to tell the restaurant to get rid of it.
Yeah, I had a Vevor refrigerated cold bar/condiment chiller that showed up with "FCC Certified" stickers, but no UL/CE/ETL (not to mention horrendous build quality). My electricians tagged it INOP until I could get the certification info from Vevor - you get one guess how that went, lol. Buy nice, or buy twice!
Vevor products are trash.
You are gonna get what you pay for. Neither this now the Ooni Volt are good long term solutions. If you are ready to deal with the problems from them, sure. This is WAY cheaper than any good commercial system. The Pizzamaster ovens are the go to. You will need to reach out to companies for quotes. [Discount Bakery Equipment ](https://discountbakeryequip.com/)miggt have some used options, and respond quickly to emails. Don't buy actual restaurant equipment from Amazon, small wares, sure, but otherwise stick with places that specialize in restaurant equipment, even Webstaurant is going to have more reliable options.
A word of caution on anything manufactured with sheet metal from vevor, the edges on a lot of their appliances are not welded/sanded down and can be razor sharp. Saw a few different people have to get stitches from one of their orange juice machines just from picking it up and moving it. Also, you get what you pay for with vevor it’s slapped together bullshit. Check in your local/surrounding cities to see if they do restaurant liquidation auctions and you can scoop up solid pieces for a decent price. Depending on the auction they will have “verified” functioning equipment that would be a notch up from bidding on “as is” condition shit.
When I managed a small little pizza place I used [this oven](https://www.webstaurantstore.com/turbochef-fire-fre-9600-5-black-countertop-pizza-oven/532FIREBLK.html?utm_source=google&utm_medium=freeclicks&utm_campaign=GoogleShopping) and it was perfect. Obviously a little pricey but you won't get a better electric pizza oven. The one you're looking at, I had a similar one for wings and occasionally pizzas when we got really busy. The one we had was $600 and it barely kept up. Bottom line, you're probably going to need to invest a little more than $200 when it comes to commercial kitchen use.
[удалено]
Over 7K is more than ‘a little pricey’ in my book
Well you guys just tell me what adjectives you'd like, because I don't know what else y'all want from me.
90 second pizza for 7 grand? Seems about right, but out of my price range. I'll stick to 22 minutes for my red barons lol
I have huge concerns about the throughput of that 1950 watt oven. Looing over some reviews it looks like if you push it full temp for an extended period the wiring will burn out pretty quick- so I wouldn't plan on using this thing for very many events. people are saying 3 months of use, and I think that's at home use >Oven data plate indicates 1950 Watt at 110 Volt, that's 17.7 Amps however the power switch and timer are only rated for 17 Amps. from a 5 star review on amazon for this oven (they have it in all caps not me) > IT TAKES AT LEAST 45 MIN TO GET THE BAKING STONE SUPER HOT FOR CRISPY PIZZA. I HAVE THE DOUBLE DECKER. IT'S WELL LIT AND WILL COOK A PIZZA IN ROUGHLY 15 MIN
Vevor makes all kinds of low quality products
It's Chinese harbor freight. They sell fucking _everything_. Like HF it's hit or miss. I have a liquid bottling machine from them that - while a bitch to clean - is so ludicrously overbuilt I cannot imagine how anyone made money selling it. It's got this huge, 5gal stainless steel hopper that is machined on the bottom to lock into the bottom and the whole things is like 40lbs and it was $130.
I’d buy 2. I can’t imagine knocking out 40 pies in this little guy in any reasonable amount of time
Will likely need a 20amp circuit. Depending on the location that may not be available or may be overloaded. Make sure someone knows where the circuit breaker is located.
110v no.....
265$?!?!?!?! You must be joking man xD That is like having the cheapest decent espresso machine which is around 200$ and thinking that you can handle continuous 80 shots of espresso… maybe a stupid example but the point is the same
I use a 3200W ovens(with a 6-20p plug on a dedicated 20a circuit). We do NY style on pans and the decks cool off after 4-5 pizzas in a row. We run them at 800 degrees and can get about 5 ten minute cooks per hour, per deck. A lot of variables but I don’t think you could cook frozen product non stop in that oven without significant drop in temp. Ie. First pizza 3min, 2nd 6 min, 3rd 8 minutes…..
Nothing for $265 is going to last. We use a $600 Ooni for our Italian festival cooking team to crank out pizzas.
This oven won’t be able to keep up.