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March 1, 2023The pizza industry is booming across Canada and the world. According to a recent report by Technomic, 81% of consumers eat pizza once a month or more. In addition, the global pizza market is expected to grow to over $51 billion by 2026. Technomic also found that consumers are becoming pickier.
When buying pizzas, customers will consider value, variety, personalization, and convenience. But pizzerias also have important decisions to make—the perfect pizza needs the perfect pan. But which to choose? Each option has pros and cons, and the options can be overwhelming.
Let’s explore a few things to consider when choosing the right equipment for your commercial kitchen.
6 Factors to Consider When Selecting Pizza Pans
1. Cleaning
Cleaning and care are other important considerations.
- Aluminum pans must be hand washed.
- Anodized pans must be seasoned to keep the dough from sticking—greasing the pan and baking it in the oven.
- Seasoned pans, which are pre-seasoned, are hand washable as well.
- Stainless steel pans are highly durable and dishwasher-safe.
- Pizza stones cook the pizza fast. They are also difficult to clean due to porosity and subject to possible cracking if too hot.
2. Cooking Speed or Crispness
Pizza stones are the fastest method to cook pizza and produce crispy crusts. However, pizza stones are only ideal for some pizza types and are difficult to clean.
Pizza screens and perforated pans are a good choice when a pizza stone can’t be used. Holes in the pan allow airflow to the bottom of the crust, heating it more evenly and letting moisture in the dough escape—making them a perfect choice for conveyor or convection ovens. This style is not a good selection if your pizza has a wetter dough, as it can seep through the holes.
Solid pans create a more tender crust. They work well in a deck or woodfire oven. However, these cheaper pans (especially aluminum ones) tend to warp.
3. Quality and durability
You will want to keep the gauge or thickness of the metal in mind. A higher gauge means the pan will be thinner, allowing a crisper crust. Thin aluminum pans have an issue with warping and cracking if they get too hot. However, coated aluminum and anodized pans don’t have this issue.
In contrast, a thicker pan (lower gauge, more robust metal) will hold its shape better over time and distribute heat more evenly. But you do sacrifice cooking speed with thick pans. Stainless steel is the most durable of pans but also the most expensive.
4. Safety
Steel pans are durable, dishwasher safe, and can act as a serving vessel. However, they also reach scorching temperatures. Pair a stainless steel pan with pan grippers, paddles, and oven mitts to prevent burns. Pizza peels provide the most protection for you and your chefs to handle your pizzas safely.
When crafting gluten-free pizza, cross-contamination is always a concern. Use separate pizza pans for gluten-free pies to prevent harming your customers. Some pans come in different colors, which makes it easier to keep them apart during baking and cleaning. (Note that gluten-free baking may involve special kitchen designs.)
5. Cost
Thin aluminum and perforated pans are typically less expensive, while thicker, solid, stainless steel pans are the costliest. Types of coating, pre-seasoning and high durability also add to the cost. Pizza stones range in price based on size and quality.
Ultimately, the calculation comes down to this: What pans will help you create your ideal pizza product at a price point that you can afford to provide the best value to your customers?
6. Brand
Choosing a reliable brand of pizza pan is another crucial concern. You want to select a trusted brand name.
Browne Foodservice is a dependable customer favorite. Browne pizza pans are all made with high-quality material and can be used for various ingredients and dietary preferences. From perforated to solid pans, Browne pans are built to last.
Browne pans are thermal alloy triple-ply cookware that utilize three layers of metal seamlessly bonded together, providing superior thermal conductivity. Browne pans received the American Culinary Federation’s Seal of Approval, are NSF certified, and have a lifetime limited warranty.
Don’t forget the accessories
Pizza cutters
Just as a good knife is critical for food prep, a quality pizza cutter is essential for finishing your pizza. A smaller blade is perfect for thin-crust pies, while larger blades work well for thick crusts. Pizza cutters come with various handle options, such as wood or polypropylene, and the price varies with the quality of the handle material.
Purchase several cutters to avoid cross-contamination between gluten-free, dairy-free, meat, and veggie-only pizzas.
Peels and paddles
Wood peels are used to prep and place a pizza in the oven, while metal peels are used to move the pies out of the oven. A wood-fired setup may opt for a perforated metal peel to shake the excess flour off the bottom of the pizza.
Paddles, on the other hand, are usually made of fireproof material. Some, like the SignatureWares Double-sided Paddle, feature hash marks to serve as a cutting guide, ensuring even slices.
Dough box
A good dough box saves time and labour by keeping large amounts of dough fresh and free from crusting, while making transportation easy. Some chefs prefer a rugged option like the Cambro dough box, which is virtually unbreakable and dishwasher safe, and others opt for cling wrap on bakery racks. The only correct answer is the one that lets your team produce the best pizza the most efficiently.
Finalizing your choice
Ultimately, the calculation comes down to this: What pans will help you create your ideal pizza products and offer you a great return on your investment? Don’t waste time experimenting. We can provide the best solution based on your menu and needs.
Please contact your local RH sales rep or visit your local showroom for more information or fill out our contact form.