Pantheon highlights the three essential items of kit you’ll need
Pizza is now the most popular dish purchased in UK restaurants and worth £1271 million, according to a 2018 report in Infographic Journal*. The report also states that although the restaurant market is currently dominated by chains the independent sector is definitely growing.
Many restaurants, bars and food-to-go outlets are profiting by adding pizza to an existing menu. The cost of the necessary equipment is comparatively low while increased revenue potential is substantial.
Pantheon advises that just three essential items of kit are needed to get a professional pizza operation off the ground.
Spiral mixers are designed specifically for dough so are the obvious choice for pizza making. They’re named because of the shape of the agitator which virtually always comes with just one, very strong, spiral hook which turns in a clockwise direction while the bowl rotates in an anti-clockwise direction. These mixers are powerful but gentle and are able to get through the stiffest dough mixture, allowing it to develop without being overworked.
Pantheon has two, heavy duty spiral mixers. The SM20 features a 20 litre bowl and has a 0.75kW power rating. The SM30 features a 30 litre bowl and a power rating of 1.1kW. The mixers both feature fixed speed, chain driven motors.
Unless you’re planning to stretch your pizza bases by hand, a dough roller is essential. They enable rapid rolling of cold dough, always producing a consistent, uniform finish. The thickness can be easily adjusted for each type of dough meaning that, beyond pizza bases, they can be used for pastas, bread, flatbread, croissants, pastries and pie cases. A dough roller increases the output of products that can be produced because no special skills are required and any available member of staff can be sure to get perfect, consistent results every time.
Pantheon’s DR Dough Rollers are very durable, simple to use and easy to clean while guards over the two rollers ensure efficient and safe operation. There are 2 models to choose from – the DR12 (12”) and DR16 (16”) – both of which can handle a dough weight of up to 500 grams.
Perhaps the most important item to invest in. When pizza isn’t the main focus of an operation, it makes sense to opt for an electric pizza oven which will be far cheaper, take up minimal space and be easy to use. And it can be safely operated by different members of staff with reliable, consistent results every time.
Choose an oven with a refractory brick base that ensure perfect heat distribution. Also, look for internal lighting and a toughened glass viewing window so that pizzas can be monitored closely without needing to open the door.
At reduced temperatures, electric pizza ovens can also be used for other types of food too, typically baked potatoes and pies, thus meaning they never have to stand idle.
Pantheon offers single and double deck options, each deck having capacity for 4 pizzas, with a temperature range up to 500°C. The durable fabrication includes a stainless steel door with tempered glass that can easily withstand the highest heat output. An internal light to each deck helps the operator maintain complete control over the pizza whilst also appealing to customers. Heat up time is fast allowing operators to respond to an unanticipated demand effectively and quickly. The units can be supplied ready for either 32amp single phase or three phase electricity.