instore - May 2018 - 56

equipment

LATEST INNOVATION

Pizza ovens

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,
space-saving
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
cutting-edge technology.

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."



Table of Contents for the Digital Edition of instore - May 2018

Instore - May 2018
Editor's Note - Big fun on the bayou
CONTENTS
News - NEED TO KNOW
Spotlight - BY THE NUMBERS: Pizza
Packaging - HOT TO-GO: Prepared foods packaging
Cover Story - One-on-one with Erik Waterkotte
Feature - Are you experienced?
Feature - Big Easy, big expectations
Feature - Snacking naturally
Feature - TURKEY time
Feature - Deli convenience
Merchandising - ON DISPLAY: Menu boards
Equipment - LATEST INNOVATION: Pizza ovens
Commissary Insider - May 2018
INSIGHT INSIDER: NuVue Foods
C-stores vs. business dining
NuVue Foods Fresh Brands
FOOD SAFETY - Pest Control
PACKAGING: Transparency
EQUIPMENT - Getting the most out of labeling
R&D: Organic baked goods
Product Knowledge - CATEGORY UPDATE: Sandwich Breads
Feature - What the future holds
Feature - Personalized cakes
Specialty Insights - CONSIDER: Indian foods
Product Trends - FIRST TO MARKET
Product Showcase
AD INDEX
instore - May 2018 - Instore - May 2018
instore - May 2018 - BNJ - 1
instore - May 2018 - BNJ - 2
instore - May 2018 - BNJ - 3
instore - May 2018 - BNJ - 4
instore - May 2018 - Instore - May 2018
instore - May 2018 - 2
instore - May 2018 - Editor's Note - Big fun on the bayou
instore - May 2018 - 4
instore - May 2018 - 5
instore - May 2018 - CONTENTS
instore - May 2018 - 7
instore - May 2018 - News - NEED TO KNOW
instore - May 2018 - 9
instore - May 2018 - Spotlight - BY THE NUMBERS: Pizza
instore - May 2018 - 11
instore - May 2018 - Packaging - HOT TO-GO: Prepared foods packaging
instore - May 2018 - 13
instore - May 2018 - 14
instore - May 2018 - 15
instore - May 2018 - 16
instore - May 2018 - 17
instore - May 2018 - Cover Story - One-on-one with Erik Waterkotte
instore - May 2018 - 19
instore - May 2018 - 20
instore - May 2018 - 21
instore - May 2018 - 22
instore - May 2018 - 23
instore - May 2018 - Feature - Are you experienced?
instore - May 2018 - 25
instore - May 2018 - 26
instore - May 2018 - 27
instore - May 2018 - 28
instore - May 2018 - 29
instore - May 2018 - Feature - Big Easy, big expectations
instore - May 2018 - 31
instore - May 2018 - 32
instore - May 2018 - 33
instore - May 2018 - 34
instore - May 2018 - 35
instore - May 2018 - 36
instore - May 2018 - 37
instore - May 2018 - 38
instore - May 2018 - 39
instore - May 2018 - Feature - Snacking naturally
instore - May 2018 - 41
instore - May 2018 - Feature - TURKEY time
instore - May 2018 - 43
instore - May 2018 - Feature - Deli convenience
instore - May 2018 - 45
instore - May 2018 - 46
instore - May 2018 - 47
instore - May 2018 - 48
instore - May 2018 - 49
instore - May 2018 - Merchandising - ON DISPLAY: Menu boards
instore - May 2018 - 51
instore - May 2018 - 52
instore - May 2018 - 53
instore - May 2018 - 54
instore - May 2018 - 55
instore - May 2018 - Equipment - LATEST INNOVATION: Pizza ovens
instore - May 2018 - 57
instore - May 2018 - 58
instore - May 2018 - INSIGHT INSIDER: NuVue Foods
instore - May 2018 - C-stores vs. business dining
instore - May 2018 - 61
instore - May 2018 - NuVue Foods Fresh Brands
instore - May 2018 - 63
instore - May 2018 - FOOD SAFETY - Pest Control
instore - May 2018 - 65
instore - May 2018 - 66
instore - May 2018 - 67
instore - May 2018 - PACKAGING: Transparency
instore - May 2018 - 69
instore - May 2018 - 70
instore - May 2018 - 71
instore - May 2018 - EQUIPMENT - Getting the most out of labeling
instore - May 2018 - 73
instore - May 2018 - 74
instore - May 2018 - 75
instore - May 2018 - R&D: Organic baked goods
instore - May 2018 - 77
instore - May 2018 - Product Knowledge - CATEGORY UPDATE: Sandwich Breads
instore - May 2018 - 79
instore - May 2018 - 80
instore - May 2018 - 81
instore - May 2018 - Feature - What the future holds
instore - May 2018 - 83
instore - May 2018 - 84
instore - May 2018 - 85
instore - May 2018 - Feature - Personalized cakes
instore - May 2018 - 87
instore - May 2018 - 88
instore - May 2018 - 89
instore - May 2018 - Specialty Insights - CONSIDER: Indian foods
instore - May 2018 - 91
instore - May 2018 - 92
instore - May 2018 - 93
instore - May 2018 - Product Trends - FIRST TO MARKET
instore - May 2018 - 95
instore - May 2018 - 96
instore - May 2018 - Product Showcase
instore - May 2018 - 98
instore - May 2018 - 99
instore - May 2018 - AD INDEX
instore - May 2018 - 101
instore - May 2018 - 102
instore - May 2018 - 103
instore - May 2018 - 104
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