OVENS

the output from the floor space. The Blue Seal oven chambers, all function independently allowing the pizza chef to control temperatures and bake more types/sizes of pizzas at once, therefore reducing serving times for busy restaurants.

The fact these ovens are only single-phase power supply makes them very versatile and suitable for dark kitchen takeaway sites and certain mobile kitchen operations, that may have limited power supplies, and due to the electric power supply, the ease of installation is simplified as there are no complex regulations regarding interlocks/ventilation and extraction requirements, as associated with gas powered or solid fuel-type ovens.

“We appreciate that restaurants need un-compromised, consistent quality results from the equipment they use, which is why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco-compatible material for thermal insulation and high quality refractory stones which provide excellent heat retention. Each chamber has top and bottom temperature control, so the pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight on to the stone,” adds David Chesshire.