What Equipment Do You Need For a Pizza Shop?

Kitchen Equipment
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In principle with an oven and the typical ingredients of a pizza, it would be enough to set up a pizzeria, but if you want to automate the process to obtain uniform pizzas and industrial production for a business like a pizzeria you should help yourself with catering machinery that is up to par. In response to various inquiries received about machinery for pizzerias, I will summarize the machinery needed to set up a pizzeria.

© courtesy of thore- flickr.com

Basic Hospitality Machinery to mount a Pizza shop

• To make the dough:
Kneader for the hospitality and pizzerias. Fixed Head Kneader (Hook), ideal for bread or pizza doughs, for a pizzeria, a capacity of 7 to 18 Kg is recommended.

• To chop, measure and bow:
Bowling Divider, these machines chop and make uniform dough bowls (before fermentation).

• To ferment the dough:
Although there are fermenting cabinets (usually used in bakeries or large restaurants) it is not usual to use them in restoration, a closed wooden cabinet will be sufficient to ferment the dough properly (in most cases).

• To Laminate and Form the base of the Pizza:
Pasta maker for industrial or hospitality pizzas in general. Laminator – Forming machine, it will allow us to prepare the cold dough with considerable time and personnel savings. They allow regulating the thickness and diameter and highlight the qualities of the dough as if it had been made by hand.

© courtesy of Inseburg- flickr.com

• To Laminate and Form the base of the Pizza:
Pasta maker for industrial or hospitality pizzas in general. Laminator – Forming machine, it will allow us to prepare the cold dough with considerable time and personnel savings. They allow regulating the thickness and diameter and highlight the qualities of the dough as if it had been made by hand.

• To Make Pizza (Toping):
Industrial refrigerated table for Pizza shop for pizza making. The Pizzerias tables allow us to keep the various elements cold (tomato sauce, mozzarella, bacon, ham, olives …); Access them quickly and spread them on the base and once complete remove the pizza from the table easily from the grill and continue making a new pizza without disturbing the remains of the previous one. We also have the showcases for pizza ingredients.

• To Cook or Bake Pizza:
According to the opinions of experts in the field, the ovens for making a good pizza can be indifferently of wood or electric ovens, as long as in Pizza oven to produce pizza in restaurants, both cases the oven reaches the minimum necessary temperature of 300ºC to provide pizza with its main characteristics.

Usually, in restaurants, they are electric or also gas ovens. An important and unknown point is that it is recommended that the oven can reach 500ºC since at that temperature it is self-cleaning and leaves the refractory stone completely white without the need for the cook to clean the waste (flour, tomato, cheese, etc, which may have burned in the baking process.

Digital ovens allow cooking in less time Pizza cooking is produced through different types of heat transfer:

By conduction: this is the heat transfer that is transmitted directly between the surface of the oven and the pizza dough by contact.

• By convection: since the dough is in contact with the hot air in the oven.

• By Reflection: In wood-fired ovens, there is a third type of heat transfer, which is the reflection of heat transmitted by the coal flame.

This last type of heat transmission is what mainly differentiates cooking in a wood-fired oven and an electric one since the heat of the flame in the wood transmits a different aroma and toast (wood flavor) to the dough.
This type of cooking has defenders (the flavor of the pizza is enhanced) and detractors due to the supposed generation of dioxins, sulfur contamination, etc.

Although it has been a subject that has been analyzed and discussed for many years, it has not been proven that cooking a pizza in a wood-fired oven has adverse effects on health.

Another point to consider when choosing an oven is that wood ovens require a much higher technical level of the pizza maker, since from the ignition, to the cooking that often depends on the good work of the pizza maker.

Pizza Utensils and Accessories

This is a must in your establishment, it is true that a pizzeria is mostly dedicated to home service, but the customers who prefer to eat on the premises will never be missing. That is why you must have places where they can sit down to taste the food.

In this sense, the cost will vary according to the space you have, as you should not exceed it if you want your guests to be comfortable.

You must also include the napkins, which are more used than you think in this type of business.

• Pizza shovel:
To get the pizzas in and out of the oven, you need a wooden shovel. In the case of wood-burning ovens, this accessory should have a large handle. If your pizzas are very heavy, it is better to find a pizza shovel. This accessory can be made by a carpenter or a specialist, if you want it made to measure.

• Oven stone:
If you have a wood-burning oven, you won’t need a stone. But if you want to work with an electric oven, you need this element. It is a square rock, which serves to give a better baking to the pizzas, but also a handmade finish. It’s a way to improve the crust of the pizza.

• Pizza tray:
These trays vary, depending on whether they will be used for round or square pizzas. Typically, a small pizza is 12 inches, a medium pizza is about 17 inches, and a large pizza can be up to 20 inches. You will need to buy at least 3 sizes of pizza trays.

• Pizza slicer:
Do you think it’s a luxury? Try to cut a pizza perfectly into eight slices without having to move the dough around too much… Maybe if you have a lot of practice you’ll succeed, but if not your pizza will have cuts that will make it look bad; diners are harder than you think and for details like that they may not come back to your business. This is one of the most important pizzeria tools.

• Dressings:
This is another element that cannot be missing in your place or orders, because the diners will always look for more flavor in their pizzas. In this sense the hot sauce and ketchup are the most consumed in a pizzeria, as far as sauces can be annexed many types.

• Boxes:
You can’t just hand out pizzas to customers. You need containers where you can offer them what they want. Whether you have boxes for slices, or just for whole pizzas.

As you can see there are multiple pizzeria utensils that you should acquire, however, during the process of growing your business you will need more things that will complement your local, do not worry, you should not buy all of them yet.

Kneader 3D model
Pizza prep table 3D model
Pizza Oven 3D model