How versatile are electric non-convection deck pizza ovens?
I made the mistake of ordering a pizza oven from China, and after they got my non-refundable payment, i discovered the details that it cannot be imported to my country. I have since found a way around it, though that has cost twice the amount of the oven itself. I'm weighing whether to finish the deal, or just cut my losses and wait for a similar oven to come along my way here. In the meantime, i'm curious what kinds of things can be baked in a standard ceramic floor electric pizza oven. the temp goes up to 500 C, and the floor to ceiling clearance internally is 15 cm, which i figure is tall enough to bake breads at bread temp, and of course all the shorter breads, cookies, pastries, and pizzas. I plan on cooking lower temp items in the morning, then boosting the temp for pizzas at lunch through dinner. I have my own custom designed wood fired pizza oven, though the clearance is optimized for pizzas, which i will run during the busier weekends. Any suggestions or tips? Additionally, I'm considering hacking my oven so i can inject steam into the baking chamber, and i have the tools to do that, but not sure if its worth the time or risk. All comments welcome!
Can you control the top element as well as the bottom one? I seem to recall that some of these pizza ovens are not that controllable, or only have one (top) element...
However if you do have good control, then it's an oven... :-)
I regularly use my Rofco oven - just the top compartment to bake cakes, pies and pastys - as well as breads, so as long it its going to heat evenly then I'd hope that most things are possible. the only concern I have with the Rofco for cakes, etc. is that the bottom is a little hot as the regulation is somewhat sub-optimal (top and bottom elements on one thermostat for the top chamber).
-Gordon
it has top and bottom temp controls
the most you've (now) got to lose if a few kilos of flour/dough for practice runs...
I've just done a couple of trays of croissants in the rofco - more as an experiment than anything else and they came out just fine.
Good luck!
-Gordon
How about insurance coverage? If you are in a country where such things matter, then it would be a good idea to have a inspection sticker on it.
Does the oven have an adjustable damper?
I've had success with manual steam gizmos, there may be some ideas here for you.
As Gordon said, go ahead do some test runs with a few kilos of dough.
cheers
ah!@ that's great! So the water vapor dispenser should be at the top of the oven rather than the floor? As to insurance, already too late, tho out here, insuring kitchen equipment is probably more expense than benefit. as to a dampener, yes, it has one.