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on the market, Huntley
says. "We give you the
best bang for the buck
in the market. As one of
our customers said (in
a testimonial posted on
the company's web site),
'Why buy bigger when you
can the best for less?'" At 99 years
and counting, Peerless is also one of the oldest
manufacturers in the business, he says.
The WOW! PS629 totes the
fastest bake and highest
energy efficiency of the
three, baking 16 to 50 pizzas
per hour depending on size
and crust style, Borosak says.
"The PS629 is nearly able to
double the production of the
520 and 528 without adding much
size as its baking cavity is 29 in
long. The conveyor belt is still only
18 in wide."
Peerless ovens come in four sizes - 30, 41.5,
50 and 60 in. - and three pan capacities - 4, 6
and 8. At the small end, Peerless' CE131PE can
cook three 18 in pizzas at a time. At the large
end, the CW62PSC holds 16 16 in. pies.
All three ovens units, Borosak says, are
stackable to increase production with
space limitations in mind.
Specializing in both gas and electric ovens,
Peerless has always striven to be on the
cutting edge of new pizza oven technology,
Huntley says. "Our motto is continuous
improvement. We constantly improve important aspects like control systems, burner
systems and interior design, all to improve the
quality of both baking ability and control life."
Peerless ovens have evolved over the
decades, but their main draw has always
remained the same, Huntley says. "They're
simple, durable and they work."
Three pizza ovens made by Middleby
Marshall, a brand of Elgin, Illinois-based
Middleby Corp. -the PS520, the PS528 and
the newly available WOW! PS629 -fit the
smaller footprint grocery and c-store prepared
foods departments are looking for, says Steve
Borosak, Middleby Marshall's corporate chef.
The 500 line has been in production for more
than 20 years with minimal changes, he says.
The PS520 and PS528 ovens have the smallest
footprints. Both have an 18 in. wide belt, and
the PS520 has a baking cavity of 20 in and the
PS528 a cavity of 28 in. The 520 is capable of
producing 10 to 20 pizzas per hour depending
on size and crust style, and the 528 can do 10
to 30 pizzas an hour.
Tradition is one of the things that
separates Middleby ovens from the
competition, Borosak says. "It started
in 1888 and hasn't changed since," he
says. "Middleby Marshall had the best bake
130 years ago and it remains the same today."
Middleby Marshall also has been committed
to innovation for that long history, which
Borosak says is the reason its ovens have the
fastest bake times in the industry, the safest
oven surface temperatures, and patented
energy saving technologies. The WOW! Series,
for instance, are the most energy efficient
conveyor ovens on the market, he says.
Grocery stores, Borosak says, have been more
open in recent years to having restaurants
inside them to feed shoppers - or to provide
that offering themselves. Convenience stores
have also been expanding their food offerings
because, he says, it's another outlet to make a
profit. And Middleby Marshall, Borosak says,
is there to meet the growing demand. "We
continue to innovate ours ovens to refine the
perfect baking process that allows customers
to receive a quality speed bake while being
energy efficient for all footprint needs,"
Ventless ovens and ovens that get the most
out of limited space are among the trends in
pizza ovens designed for grocery and c-store
Borosak characterizes grocery and convenience stores as "slow growth" categories for
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