New Triple Deck PizzaMaster Oven is IN!

PizzaMaster 943 Installation & Bakers Pride Y602-BL Removal

One of the most exciting events for a restaurant owner is adding a piece of equipment that makes you more efficient, makes a better product or increases output. This PizzaMaster Oven does all 3! I first spied this oven in 2015 at the Pizza Expo when we just opened and didn’t know our ass from our proverbial elbows. 3 years later, the oven is in our store, and, in an amazing turn of events, I will be doing a menu demonstration at the 2018 Pizza Expo in Las Vegas on 3-22-18! Hard work, dedication and incremental improvement is the root of success.

Why would we upgrade from a Bakers Pride to this PizzaMaster Oven? In short, technological advancements. It’s the same reason you no longer have a startac flip-phone!  To begin, it has adjustable heat for the top and bottom of each deck, so you can change the intensity of your heat and where it’s applied to the pizza on a per-deck basis. Each deck has multiple zones of top heat so the area by the door has a higher intensity element to compensate for the opening and closing of the glass doors. IT HAS GLASS DOORS! You don’t have to open the door to look and let all that heat out. The result is faster bake times. The PizzaMaster 943 has 3 decks with a total capacity of 24 LARGE PIES! By large, we actually mean 18″ large pies. Imagine being able to put 24 of them in at one time! This oven can reach temperatures that most ovens couldn’t dream of and many people cannot use. Our wood-fired, brick-oven has taught me so much about how heat can be used to create different pies. The stones in this oven are precision ground to promote convection and air movement under the pizza. The technology is off-the-chart and will bring us to the next level.

Installing the PizzaMaster oven was no easy feat. Tons of planning went into having every tool and piece of equipment necessary, having the right people on-hand and electricians who are true masters of their craft. In order to do this upgrade, we had to pay for an additional electric transformer on the telephone pole by Estes Park Light and Power, we had to upgrade our electrical service to accommodate this beauty and wait over 3 months for it to be built in Sweden, then transported via container ship. Patience is a virtue! Invest in a better product at every opportunity.

That’s a mighty big box!
One of my favorite places is in the drivers seat of this beast.
Ok, it’s off the truck. Time to remove the old oven!
What a job it was getting the Bakers Pride out of the building. We had to turn them on their sides to get them out. Each of these pieces weighs 1300lbs or so.
Would you look at the size of this thing!! How are we going to get that in the building?? See the blue cross bar on top of the oven? I made that piece to balance the load. It’s a lot of fun trying to solve a puzzle like this.
A 2200lb capacity pallet jack that lifts to 30″ was key to our success. You can buy these at Harbor Freight.
That yellow boom sticking off the front of our skid steer is priceless. It helped us maneuver the oven right through the side of the building!
You can see by my smile just how enjoyable a moment this was.
Holy cow!
Some additional perspective!
Almost in!!!
WE DID IT!!!!
This oven was in place and operational within 30 minutes of trying to get it in the building!
In place and on!
Within 2 hours we were cooking pies! Big thanks to Christer Andersson of PizzaMaster for producing such an awesome piece of equipment; Mark Hipskind of MPM Equipment, Michael Fairholm of Artisan Pizza Solutions and Tony Gemignani for connecting me with them all! Our crew absolutely executed flawlessly and we did the removal and installation in only a few hours.
This oven has a max temp of 932 degrees! Thats right, 932 degrees.
Specially constructed stones have a knurled pattern which promotes convection and they offer very high thermal transfer rates.