Choices within the bakery oven sector continue to improve and expand.

Pizzas today feature distinctive crusts and fillings and can be made as quickly as ever, but many consumers are also going back to basics with traditional, artisan-style pizzas.

With lead times on new ovens weeks, if not months, it’s crucial to have a good maintenance plan in place.

While direct-gas-fired (DGF) ovens remain popular, they tend to require more upkeep because of the substantial number of burners. That’s why many oven experts, even manufacturers of DGF ovens, suggest turning to air-impingement ovens or convection heat to save cold, hard cash.