OVENS
ELECTRIC EDGE? “Finding ways to reduce energy consumption is a big concern for many restaurants. Choosing the right equipment is a key part of this. Switching from gas powered or wood fired pizza ovens, for instance, can have a significant effect on energy costs,” says David Rees, marketing manager at Hubbard Taylor Trading Group, exclusive distributor of the Taylor, Frigomat and Pratica ranges in the UK, and a preferred supplier of ISA, TurboChef and Perfect Fry equipment. “Modern electric pizza ovens like the Artisan Fire from Turbochef, for example, can get up to operating temperature far more quickly than gas and require as little as 750W to maintain temperatures between batches. 32
In addition to everything else that is impacting the hospitality sector right now, the rise in fuel costs is set to become one of the most significant. Are electric pizza ovens a better, all-round solution to their costlier, often more skills-intensive, rivals right now? “You should look for features like catalytic convertors that recirculate hot air back into the oven. In the Artisan Fire this not only helps to improve energy efficiency but also reduces the need for dedicated extraction systems, further reducing energy consumption. Choosing appliances that don’t require supporting equipment can significantly reduce running costs.” “Electric pizza ovens are more energy efficient, taking less time to heat up than conventional ovens, requiring less power www.pizzapastamagazine.co.uk
