Makers of the revolutionary Hot Rocks Pizza Oven, the first stone conveyor oven to hit the pizza industry.
The Hot Rocks pizza oven offers the ideal blend of speed and quality. Thanks to its granite stone conveyor, you’ll be able to ramp up your production capacity without burning a single pie - ever. The result is a crowd-pleasing pizza that boasts exceptional consistency and perfectly crispy crusts, dished out in record time.
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That’s where my aunt works at
i hate those hair trigger emergency stop buttons placed conveniently in the way... so much
Just wondering what you run your temp and speed at, Currently doing a 7 min run and 425f for our crusts but sharing tips would be cool
Man, they are cranking out some pizzas. Looks like some are on a pan and some are not. What's the difference?
Do you export your products to India?
No it's only available in Canada and USA
Hoping for a compact version
We are working on it 🙂
Why do you use parchment paper on the Chicago Thin crust?
We are supplier for this wire belt !
I cant find anywhere how big is f.... oven.
Garbage cannot compete with Old School. The crust is softly cooked. Only good to make money and not a Perfect Pizza
It doesn’t show when the pizza is dropped in the oven
How much per oven?
They had to remake another calzone because the first one looks Lil burnt. Nice try
Who's Bianca
Wondering if you can do pretzels on these conveyers--pretzels dipped in bakers lye that is. Is that possible?
Fuck yeah this shit slaps had it las tnight
DON'T REINVENT THE WHEEL MAKE IT BETTER THE HOT ROCKS IS BETTER
These seem like nice ovens but look very wide. Can you guys post some more videos showing how the underside is cooked and can you use pizza screens in these ovens
Wait... how did u.... I just ordered piesanos at Gainesville, Florida wth.
Lucky you! Your pizza was baked on stone with the Hot Rocks oven!
Just curious why you are cooking on pans?
Hi Brandon. Joe had a wire mesh conveyor before the Hot Rocks. His clients were used to this type of pizza. He was actually looking at expanding his menu to offer stone baked pizza. Goes to show how the Hot Rocks can fit your needs.
It is way crispy for a Turkish taste but that can be adjusted either heat or speed of conveyor. Good for a start.
Is "pizza man" really the official term in the industry?
Exactly what I was thinking. I mean, I’m a woman who owns a pizza restaurant & I cook them too. Jeeze, how many times can you say Pizza Man! Let’s just go with Pizza Baker.
@@suzanneaccorsi1064 And we LOVE your Tavolino pizza, Suzanne! Glad you are finally back!
As a Turkish chef i prefer less crispy. good job👍
Thank you for your comment!
That crust looks amazing! What's your dough recipe for that?
I will check with Fab, our chef who cooked it and we will send it to you by tomorrow.
Hi, As promised, the dough recipe that we used in the video. - 10lt water - First there is 9lt water in the kneading machine and 1lt outside in a cup - Adds 170gr salt - Adds 30gr yeast - Mixes a little bit to melt salt - Adds flour 20 pound bag - Adds 1lt water slowly after the flour mixes a little - Spray some water from time to time to cool the dough down because it heats during the kneading process. The dough should stay cold in order not to fermentate during the kneading - The dough should go to the sides of the kneading machine from the center by itself, it shows that the dough is in good shape for pide - The dough should be kneaded for almost 22 minutes - Then it should be left to rest for 10-15 minutes as cold after spraying some water on it - There should be no bubbles even after the resting - Dough can be divided into required pieces after the resting. - Divided dough pieces are left to fermentate to a certain amount. - Then you can add the topping and bake the pide.
If you need extra help, you can call Fabrizio at 514-582-6689
You can stack the oven 3 high. Output of 150 pizzas per hour per deck for a total of 450 pizzas per hour
Can you stack the oven 3 high or just 2?
Piesanos in Gainesville,florida