GAS OVENS

Professional gas ovens are used both in restaurants pizzerias by choice or because you already have a gas supply system and intend to exploit it for pizza and other dishes. In the past the gas oven was very prevalent in restaurants, today is often chosen as a replacement for the oven for baking pizza, but its leadership has been called into question by the recent boom in electric ovens.

GAS OVEN OPERATION

Gas furnaces: heat is generated from a burner located at the bottom of the cooking Chamber, then under the stalls, then propagate both by radiation (with direct exposure to hot parts), that by convection (hot air movement inside the room). Many models of professional gas furnaces are also equipped with a serpentine grill located on the sky of the room.
This type of machine has a food temperature adjustment knob, acting on the basis of a temperature sensor usually place halfway up on the back wall. Temperature regulation is not accurate as it could be in an electric oven, but the operation is intuitive: the burner operates at full power until the set temperature is reached; at this point starts operation "to a minimum" with the aim of producing only the heat necessary to maintain the desired temperature.
Also the power of the heating element can be adjusted in a very simple and direct, thanks to a remote Panel control, which guarantees an immediate adjustment. Thanks to this system it is possible to restore the temperature in a short time. This translates into a great bonus for pizzerias that prefer to have a professional gas oven rather than a "problematic" oven: if necessary (e.g. the arrival of an unexpected number of customers), the pizza maker can raise the temperature of the oven immediately, thanks to the intensity adjustment mechanism tied to a simple command that you can intervene in a timely manner.

THE GAS OVEN IN A NUTSHELL

Here are the main advantages and disadvantages of a professional oven gas:

PRO
-ability to reach very high temperatures
-ability to save on operating costs
-easy use even by untrained personnel

AGAINST
-inability to precisely set the temperature
-little heat homogeneity in the different areas of the firing Chamber
-tendency to quickly lose humidity to the dishes and then let it dry

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