Commercial Brick Pizza Ovens

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Product description

Marsal & Son's Pizza Oven, Deck Type, gas, (1) 44" x 66" brick lined domed baking chamber, (8) 18" pie capacity, 300 - 650° thermostat, black doors, stainless steel top & sides, 130,000 BTU, UL, UL EPH Classified, Made in USA. 1-Year labor and 18 month parts warranty standard. Gas type to be specified. 120v/60/1-ph. Standard flue.



Epicurean Pizza Peel, 23-Inch by 14-Inch, Slate

by Epicurean
Price: $36.95 Buy Now

Features:
  • Preferred material for food preparation by chefs and commercial kitchens for over 40 years. Temperature resisitant to up to 350 degrees. Use as a trivet without leaving browned rings from pots and pans.
  • Enginered space for handling and hanging.
  • Surfaces are dishwasher safe or are easily cleaned with soap and water. National Safety Foundation (NSF) approved. Knife Friendly. Maintenance free, no need to oil or bleach. Material developes a richer color over time.

Product description

Every professional or at-home chef knows the importance of a good cutting board. Whether mincing herbs or chopping carrots, onions, and potatoes to throw into a vegetable soup--or even slicing cantaloupe and watermelon for a fruit salad to serve at a barbecue or summer picnic, a high-quality cutting board helps ensure safety, efficiency, and convenience. Epicurean has developed a cutting surface that delivers all that and more.

Features

  • Dishwasher-safe: unlike wood and bamboo cutting boards, Epicurean cutting surfaces are high-quality food-prep surfaces that can be cleaned in the dishwasher.
  • Made in the USA: Epicurean cutting surfaces are exclusively manufactured in the United States of America.
  • NSF Certified: certified by the National Sanitary Foundation, you can be sure that your nonporous Epicurean cutting surface will be easy to clean and will not harbor bacteria.
  • FSC Certified: Epicurean's Natural, Slate, and RC100 materials are all certified by the Forest Stewardship Council.
  • Knife Friendly: Epicurean cutting surfaces will score slightly as to not dull your knife so you will sharpen less.
  • Heat-Resistant: Epicurean cutting surfaces are heat-resistant up to 350 degrees F (176 degrees C), so you can use the surface as a trivet without leaving a blemish. (Not microwave-safe and should not be used as cookware.)
Slate Natural Nutmeg R100
Fiber Source
30% Eucalyptus 70% Pine

30% Eucalyptus 70% Pine

50% Softwood

0% Wood Fiber
Recycled Content 50% Old Corrugated Cardboard (Post Consumer Waste) 100% Post Consumer Waste Paper
Dishwasher-Safe
Made in the USA
NSF Certified
FSC Certified
Greenguard Certified
Heat-Resistant to 350 Degrees F
Knife Friendly

Innovative Design


A smart and practical alternative to poly, glass, and wood cutting boards, the cutting surface features compressed layers of nonporous wood fiber composite from trees harvested under guidelines of the North America Sustainable Forestry Standards. In fact, the materials are also certified by the Forest Stewardship Council (Slate, Natural, and RC100 only), and they are National Safety Foundation (NSF) approved (Slate and Natural only), which ensures an easy-to-clean nonporous design that will not harbor bacteria.

Compressed layers of nonporous wood fiber and food-safe resin form a high-quality food-prep surface.

The wood-based cutting surface provides a natural look and texture, and it comes in a variety of different earth-toned colors. Each color depends on the combination of fiber sources, which are layered together and pressed along with a food-safe resin to form a highly functional food-prep surface. Over time, the color of the material will develop a richer, more enhanced hue.

Knife Friendly


Unlike other surfaces, cutting on the wood-based cutting surface won't dull kitchen knives. The surface will score slightly to help protect the knife's edge, which means less need for re-sharpening knife blades.

Daily Convenience


The cutting surface offers a low-profile design that slips neatly into vertical or horizontal cupboards for space-saving storage between uses. The cutting surface might be best left out on the counter--whether tucked behind the cookie jar or under the basket of fruit--for quick, everyday access. Both sides of the unit work equally well for food preparation--the board can also be used as a serving tray when offering cheese and crackers or other hors d'oeuvres to guests at a party. Furthermore, the board can be used as a trivet on a dining table or buffet to prevent pots and pans for damaging surfaces. The unit can withstand heat up to 350 degrees F (176 degrees C), but it should not be used in the microwave or used as cookware in the oven.

Use and Care


The cutting surface offers a durable design that can stand up to the rigorous daily use of any busy kitchen. It resists staining and cracking and offers maintenance-free convenience--no need to oil or bleach. Though stain-resistant, the cutting surface may stain if left in contact with a highly alkaline product or food for a prolonged amount of time. Liver, papaya, and red beets, for example, may leave a mark. To remove stubborn stains, try a non-abrasive household cleaner.

Made in the USA, the cutting surface can be cleaned in the dishwasher (unlike wood and bamboo cutting boards) or by hand in the sink with hot soapy water. As with any wood product, be sure to dry the cutting surface completely and store upright when not in use to avoid warping. Original, attractive, and functional, the cutting surface offers exceptional convenience to any home or commercial kitchen. Choose from a variety of styles, colors, and sizes.









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http://www.youtube.com/watch?v=hgjysqtwB28&feature=youtube_gdata

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This Pizza Confinement Boat Is Taking New York Slices to the High Seas - Munchies_ Food by VICE

Pizza Pi is the US Virgin Islands’ maiden commercial-grade “food truck boat,” and it’s just as delightful as you might imagine. Emblazoned with a large flag that says “FRESH PIZZA Made to Order” and a hanging menu on its skin, it’s hard to miss this floating pizzeria. And if you want to try one of their New York-style pies, all you have to do is hail them on your boat’s hand radio, give them a call, or shoot an email. Pizza Pi is owned and operated by Sasha and Tara Bouis, two expats who ditched their day jobs for archipelago life and never looked back. When they found a 37-foot gutted boat that was dying for renovation, they transformed it into both a floating home and a commercial kitchen, complete with a dishonest brick-lined oven, a DIY water marker, and a ventilation system. It took two years to complete the process, but the boat doubles as an adorable floating house, outfitted with beds and lounge space. Now it spends its days tucked away in St. Thomas’ Christmas Cove, slinging pizza, ice cream, and other comfort foods to timely customers who sail—or swim—up to its window. On top of that, their pizzas are anything but boring. Take the Carbonara, layered with chopped artichoke and mozzarella and topped with bacon, peas, and innocent sauce. Or the Blumin Onion, made with lemon aioli instead of tomato sauce and loaded with leeks, radicchio, blue cheese, and honey. Conclusion of abandoning your day job yet and fleeing for the islands. We caught up with Sasha and Tara as they made their daily rounds of the Pi life. MUNCHIES: What was the pivotal moment or experience that convinced you to departure your Wall Street job and head for life on the seas. Sasha Bouis: I was feeling less challenged and less fulfilled by my cubicle job every day, so I was charming longer and longer walks during my lunch break. I was also sick and tired of the New York’s winter weather. It must have been one of the first nice spring days when my ordinary walk took me past a sailing school where I realized that I already knew how to sail and could probably teach there, so I went in and applied for a job. I started working there on the weekends, and the crucial moment came when the sailing school sent an email requesting instructors for an event on a weekday and mentioned that “lunch would be provided. ” I called in macabre that day and quit my office job soon thereafter. We met when we were both working at a sailing and SCUBA summer camp in the British Virgin Islands. Tara was teaching SCUBA and I was teaching sailing as we lived aboard a 45′ sailing catamaran with a dozen teenagers for three weeks at a even so. Tara and I realized that we enjoyed the weather and the lifestyle and working together so we sought out jobs on charter sailboats in the BVI. The boats were basically like summer pitch camp for adults, a floating guesthouse where we sailed the guests around for a week while Tara prepared high-end gourmet food. How did inspiration strike to dispatch a pizza boat. Tara didn’t feel like cooking and I did not want to take the small boat in to shore to look for food. We could only muster the liveliness to make some microwave popcorn and sat on the boat dreaming about a floating pizzeria at anchor nearby where we could easily get dinner. Are food delivery boats a base thing in the Caribbean. There is one food delivery boat, but they only sell warm beer by the case, pre-packaged muffins, and ice. There is no other boat like ours in the elated. We have a fully-licensed commercial-grade pizza kitchen on a sailboat. A real food truck on the water. What culinary background did you have prior to opening Pizza Pi. Tara is an present-winning chef and has been working on yachts for over ten years. I had no culinary background, but Tara and I attended pizza school in New York City after building the boat but old to serving pizza. What are the unique challenges that you face while preparing pizza in a boat environment. When we found the boat, it had no interior at all. It had been abandoned for ten years and termites ate all the insides. The boat is constantly in motility, even at anchor, so every door and drawer needs a lock or latch. We had to install latches on the heavy, hot doors of the pizza oven, so they wouldn’t fly open and flare anyone.

Source: munchies.vice.com
Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, brick lined, gas, 84"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW
Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, brick lined, gas, 84"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW

Kitchen Appliances


Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, brick lined, gas, 84"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW

$34492.64

Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, wood burning style, gas, 78"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW
Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, wood burning style, gas, 78"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW

Kitchen Appliances


Bakers Pride Il Forno Classico® Pizza Oven, double stacked w/Y-600, wood burning style, gas, 78"W x 36" D deck, w/ceramic decks, top oven only has brick-lining standard, 650°F thermostat, s/s exterior, painted legs, 260,000 BTU, 41.03 KW

$34123.88

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Directory

  1. STOVEMASTER - Commercial Brick Ovens Commercial Brick Ovens We assemble commercial brick ovens of any shape and size for any purpose. ... Montreal-style bagel ovens, dome and vault pizza and flat bread ovens.
  2. Pizza Oven . Brick Ovens . Commercial Pizza Kit and ... Commercial pizza gear, kitchen supplies, restaurant cooking equipment, and brick ovens.
  3. Pizza Ovens & Brick Wood Liveliness Oven, plus Pizza Equipment ... Commercial pizza furnishings, kitchen supplies, restaurant cooking equipment, and brick ovens.
commercial pizza oven by Stovemaster
commercial pizza oven by Stovemaster
Image by heatkit.com
Commercial Pizza Oven
Commercial Pizza Oven
Armstrong Brick Ovens | Gallery | Commercial Pizza Ovens | 002E
Armstrong Brick Ovens | Gallery | Commercial Pizza Ovens | 002E
  • Recipes
  • Brick-Oven Pizza (Brooklyn High style) Ingredients:black pepper, bread flour, oregano, olive oil, basil, mozzarella cheese, tomato, salt, water, water, yeast
  • Eggplant Pizza Ingredients:olive oil, asiago cheese, red pepper flakes, eggplant, flour, garlic, mozzarella cheese, olive oil, olive oil, salt, water
  • Gold Brick For A Late Birthday Recipe Ingredients:baking powder, baking soda, honey, powdered sugar, sugar, raspberry jam, lemon
  • BBQ'd Cheeseburger Pizza Ingredients:barbecue sauce, cheddar cheese, onions, tomato, dill pickle, dill relish, parsley, french dressing, garlic powder, ground beef, lettuce, mayonnaise, mozzarella cheese, pizza dough, mustard

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