Eric from Pizza 151 of Leroy, NY talks about deck ovens versus XLT conveyor impingement ovens.
Make the Switch – Insights from XLT Lounge Episode 1
In the first episode of the Make The Switch XLT Lounge series, an engaging discussion unfolds between two pizza enthusiasts, Eric of Pizza 151 and Kurt of XLT Ovens, centered around the age-old debate: deck ovens versus conveyor ovens (specifically XLT). The lively exchange highlights personal experiences, cooking techniques, and the evolution of pizza cooking technology. This post summarizes key insights from the video, helping readers understand the significant advantages of conveyor ovens in modern pizza-making.
The Case Against Deck Ovens
Deck ovens have long been the traditional choice for many pizzerias, cherished for their ability to produce high-quality pizzas. However, the conversation in the video reveals a growing disillusionment with their practicality. As Eric asserts, “I would never ever switch to a deck oven,” emphasizing the limitations these ovens impose on efficiency and scaling production . Operators are often tied to a slower pace, which makes it challenging to accommodate the increasing demands of today’s pizza lovers.
Moreover, there’s a recognized difficulty in training new staff to operate deck ovens effectively. The intricacies involved in manually rotating and controlling pizzas in a deck oven draw attention to an outdated, labor-intensive method that does not align with the fast-paced nature of modern kitchens .
Efficiency and Space Innovation with XLT
Switching to XLT conveyor ovens promises significant efficiency boosts, transforming the kitchen workflow. One notable observation from the video is that a pizzeria that previously operated four deck ovens could streamline operations by switching to two XLTs with just one person managing them . This radical change not only enhances productivity but also frees up valuable kitchen space, making it easier to manage busy hours without overwhelming staff.
The XLT ovens allow operators to put pizzas in, set the timing, and receive a perfectly cooked product without constant monitoring. This simplicity makes it an attractive choice for any commercial kitchen.
Here is the transcript:
I would never ever switch to a to a deck oven
People are they’re like die hard on their um like we have to use a deck of yeah yeah that’s something that we’ve really noticed the last few days is yeah
People just really they’re like it’s like a religious thing with that I don’t know what it is I think honestly I think the I think a lot of the old mom and pop shops they just like the feel
I think people are afraid of the investment on them but it is what it is yeah you know and like you say you you’ll get it back yeah and I don’t think that they necessarily are thinking about getting busier
I think they just they’re they’re dealing with the business that comes in these are the other that work but the guys that are hungry that want more business
right you can’t you can’t grow your business like like that with that I’ve just I’ve noticed you just can’t do it yeah we had a customer that had four decks and he took all four out
and he had two tenders running the the four ovens and now he has a sing a double stack of XLTs and one guy running the ovens
this generation that’s coming up like right you know it’s got to be easy and and these are easy you literally just take them out as far as deck to conveyor
I would I would never ever switch to a to a deck oven and and conveyor I would I don’t think I would ever switch from from one of these yeah
If I had four deck ovens here versus two conveyors there’s no way that I can do the volume that I do now with deck ovens there’s no shot yeah
and also one of the big things is trying to train a new person to run a deck oven versus one of these you just you put it on your wait for it to come out yeah
versus with the deck ofen you know they’re spinning it they’re moving it around they’re doing this and that yep I’ve seen the other ones at the pizza shows
and uh what’s the one my my buddy just got them I tried to sell them on XLTs and he went with XXX the okay I think they’re out of Pennsylvania yeah yeah and
he only got those because they were the price was cheap so the price point was cheaper on those and uh and he was like they cook like the XLTs
I’m like they don’t like if you’re using a cheap knockoff it’s not it’s not going to be the same or the longevity of the oven so something’s off you paid half the amount per oven yeah something’s going to be wrong
I told same I told you I said I’ve never had a problem with that XLT ovens yeah
I’m going to try a piece of pepperoni to be honest pepperoni so uh unique to this area is a sweet sauce it’s like a sweeter pizza sauce or I’ve got traditional
I’ll give you one of each each try them I got a buffalo if you want to try that that’s what I look for in the pizza yeah that a lot of that
yeah a lot of those middle slices of the middle cook you’ll see like that kind of gummy and sometimes it happens here too it depends on the temperature of the dough and stuff like that
but that is what we look for and that’s what these do that sweet is amazing you have to try that sweet I love it like to be honest I think now I’m going to have a hard time eating really other Pizza I mean that sauce is really amazing
