The part about the ovens all running at the same time is funny to me.
10 years from now when some new type of tech is discovered that will let pizza cook faster some lonely programmer somewhere will have to find all the places it was hard coded.
10 years from now when some new type of tech is discovered that will let pizza cook faster some lonely programmer somewhere will have to find all the places it was hard coded.
In many ways, at this industrial scale of oven the pizza recipes (and pasta recipes and wing types and baked desserts and everything else sent through the oven) are calibrated specifically to the bake times of the chosen oven conveyer belt length and speed rather than the other way around.
(Which isn't to suggest that such ovens don't get redesigned from time to time, but that's likely a large enough project that Tracker programmer has plenty of lead time.)
In the second scenario, prep guy would put an empty screen behind the pizza to reserve the space.
Handling a traditional pizza oven is tricky and requires skills.
Pizza is actually cooked hot and fast compared to most other dishes already. I want the back of the oven to be 500C / 930F before I start. This is why a pizza oven is specialised equipment, a standard-issue kitchen oven doesn't get that hot (usually tops out under 300C), so doesn't give nearly as good results.
And why it takes about 90-120 seconds per pizza to cook in a proper pizza oven.
Though IDK, maybe Dominos process is different to this, for their different pizza style.
If you wanted to cook even faster, then less toppings would help, but you may not want that, though you might get a good result in 60 seconds.
And an even hotter might not work- I suspect that it would not give as good results, e.g. burned in one area and undercooked in another.
Indeed. >1000F is into meme-like territory regarding cook speed vs temperature tradeoff. If you had an extremely consistent process & everything was tuned you could maybe pull it off, but the stability of the system would be really bad.
<40s: Pressurize the cooking chamber like an autoclave (KFC fryers do this!) Use decompression to get a nice puffy crust edge, like a chinese popcorn bomb.
<20s: Add a microwave emitter in the oven floor to ensure the interior cooks before the outside gets charred.
<10s: Raise the temperature to cone 10, with a reducing atmosphere to minimize charring. Mount a passive Q-switched laser overhead to blast away any inorganic ash that forms on the surface.
<.0000000005s: inertial confinement, I guess
The big gains worth paying for are from halving the times of things that take 45 Minutes (i.e. pressure-cooking grains) not taking 30 seconds off a 90s process.
I've seen a pizza place with a conveyor oven, that would stall the customer at the till going through drinks options for 30 seconds or so. By the time they've paid, their pizza is ready. Same effect, much cheaper, plus an opportunity to upsell.