Pizzerias have been a staple in America for well over 100 years. The ever-growing love of pizza has become ubiquitous within American culture and shows no signs of slowing down. It is estimated that Americans consume an average of 100-acres of pizza per day. That’s about 76 football fields… per day!
There is no doubt there is a high demand for pizza, but with there being an estimated 75,000 operating pizzerias in 2021, there is certainly enough supply to go around. That’s approximately 1 pizzeria for every 4,000 people and that isn’t counting restaurants that have pizza on their menu, but aren’t necessarily considered a “pizzeria”.
Needless to say, there’s a lot of competition in the pizza industry, which makes it imperative for operators to serve the best possible products they can.
While the quality of ingredients is of course a vital part of producing a delicious pizza, this article will focus on an equally important aspect of the operation: the equipment in the kitchen.
Continue reading below to find out how FWE’s line of pizzeria equipment can enhance dough proofing, heated-holding operations, and help take any pizza shop’s final product to the next level.
Consistency is Key
There are few things more frustrating as a consumer than dining at an establishment multiple times, but receiving varying qualities of food each time. One of the best ways to ensure a positive customer experience is to guarantee that they are receiving the same quality of food time and time again. For pizzerias, making and proofing the dough in a consistent manner is the obvious first step.
Need more PROOF? (see what we did there) Check out these three articles from pizzatoday.com:
- The Three Biggest Pizza Dough Production Challenges
- Knead to Know: Small Tweaks in the Pizza Dough Process
- Big Dave Ostrander Talks Dough Consistency
To ensure customers are receiving the same level of delicious pizza time and time again, you may want to invest in equipment that will improve your consistency.
Proofing
FWE’s PHU-12
Time, temperature, and humidity play major roles in the fermentation of your dough. To achieve consistent results you must be able to control these three factors, which is sometimes easier said than done. Don’t worry though, we have solutions to help with this!
FWE has a great line of dough proofing equipment that is designed to do exactly that. The PHU line of products are dual-purpose cabinets that offer the most versatility to any pizzeria. Our Proofer Heat System eliminates hot and cold spots by gently circulating hot, moist air throughout the interior of the cabinet.
The PHU line comes in all standard sizes for proofing cabinets, ranging from the under-counter models for smaller spaces, to full-size models that will help accommodate larger operations.
They are designed with ease of use in mind, containing controls that are upfront and at eye level, both for the temperature and moisture control to help dial in the perfect environment for the dough to proof. The heating system is built into the cabinet to make clean-up and regular maintenance quick and easy, allowing time to be spent more efficiently in other areas of operations.
Heated-Holding Cabinets
After your dough has been proofed sufficiently and rolled, handspun, or shaped into its ideal dimensions, covered with delicious toppings, and ran through the oven, there’s only one thing left to do, serve it to the customer! While in an ideal world customers would be waiting and ready to receive their order with no time elapsing between their pizza being cut and boxed to when they receive it, this just isn’t reality.
Read More: A Guide to Heated Holding Cabinets
Whether it’s because customers are slow to pick up their pizza, a table is waiting on another pizza to come out of the oven, or delivery drivers are running behind, it is imperative to keep products as fresh and delicious as the second they come out of the oven. To help achieve this, FWE’s TS-Series is designed to accomplish just this.
As with most of our food warming equipment, the TS line is highly customizable and available in many different sizes to fit the specificity required for any operation. One upgrade to this model that we highly recommend would be to splurge and go for the see-thru Lexan doors. This allows you to easily and conveniently see which pizzas are in the cabinet without having to open the doors. This keeps the interior of the equipment as stable and consistent as possible for other pizzas being held.
Showing Off The Brand
FWE’s TS-1633 with Pizza Graphic Wrap
Up to this point, we have mainly focused on the functionality of the equipment and how it will enhance products quality and consistency, but we haven’t touched much on the FWE’s equipment’s aesthetic capabilities.
A high-quality graphic wrapped equipment with the company’s name and logo can do wonders in more ways than one. Whether the customer is already a paying customer in the restaurant or a passerby at an event that is being catered, the more often they see the restaurant’s brand the better. The next time they get the craving for pizza, they are more likely to recall that brand and logo and place an order.
If You Can Dream It, We Can Build It
While every solution within this article can’t or won’t apply to every pizza store, they are good places to start. And as always, if you have any questions about using FWE’s line of specifically designed pizzeria equipment, feel free to contact our sales team and they would be glad to help in any way we can. If you need a product that has to be specifically designed to fit your pizzerias needs, then we can help you in every step of the process to design the perfect piece of equipment.
If you would like to learn about how FWE’s products can contribute to your store becoming more efficient than ever, please visit our pizza holding solutions page. This page goes into more detail about all of our products that are designed for use in the modern-day pizzeria.
