instore - May 2018 - 56
Pizza never goes out of style, and with more
and more pies being baked in grocery and
c-store prepared foods departments, oven
manufacturers are there to meet the growing
demand with a combination of traditional
craftsmanship and cutting-edge technology.
But probably the biggest thing Blodgett pizza
ovens have going for them, Tresser says, is
dependability. The company's deck ovens,
for instance, feature walls and frames that
are welded in a single unit for increased
durability. Blodgett doors, which are mounted
directly into the oven's frame, come with a
Burlington, Vermont-based Blodgett Oven Co. standard five-year warranty, which is a good
makes about 40 different ovens that can be
thing, Tresser says, when it comes to pizza.
used to make pizzas, says Sarah Tresser, an
"When you're constantly opening and dropapplications chef for the company. About nine ping the door, it creates a lot of tension." In
of those are deck ovens, the rest are conveclesser ovens, that can lead to deterioration,
tions or combis.
which in turn affects bake times.
Several factors set Blodgett apart from other
pizza oven manufacturers, Tresser says.
Blodgett deck ovens, for example, are the only
ones in which pizza is cooked directly on an
Ultra Rokite stone deck, which is designed for
even heat transfer and moisture absorption -
the keys to a crispy crust. Another advantage
of Ultra Rokite, Tresser says, is it holds its heat
better than surfaces used in other ovens. "It
maintains the temperature if you're cooking
pizzas over and over," she says. "With another
oven, it might take eight minutes to make one
pizza, then 10 minutes to make the next."
Grocery delis and c-stores are definitely
growth areas for Blodgett, Tresser says. It all
comes down to simple economics. Given
the potential sales, a good pizza oven is a
relatively low-cost investment. "Pizza is a
money maker for a lot of grocery stores," she
says. "And in c-stores, we're seeing more and
more foodservice, and it's much more than
just fried foods."
Ventless, energy efficient,
The latest innovation from Sandusky, Ohiobased Peerless Ovens is a new line of ventless
electric ovens. The company spotlighted
its ventless pizza oven (there are also bake
and roast models) at the International
Pizza Expo in Las Vegas in March.
"It allows operators to install
our ovens without the need
for expensive over-hood
installations," says Bryan
Huntley, Peerless' owner.
Peerless, whose ovens are
used in IGA and other grocery
store prepared foods departments
as well as in c-stores, differentiates
itself from the competition by offering the
56 * MAY 2018 * instore
Top pizza oven manufacturers for grocery
and c-store foodservice applications combine
time-tested methods with an eye for the latest
BLODGETT, MARSAL, PEERLESS, MIDDLEBY MARSHALL, PEERLESS
In addition to the variety of offerings and the
use of the Ultra Rokite deck, Blodgett deck
ovens are gas-only, requiring no outlets - a
big convenience, Tresser says, for customers.
Ovens also can be directly vented, saving
customers the expense of installing a canopy
hood (which can run upwards of $10,000).
That's not an issue with Blodgetts, Tresser
says. "I've seen deck ovens of ours which are
still in use after 45 years. We offer a lot of bang
for your buck."