Can Artisanal Hearth Baked Pizza Really be Low-Labor?

The word “artisanal” sounds like a lot of work in any context. Considering that it refers to a skilled person using traditional means to manually create something that's pretty much one-of-a-kind, it should!

In today's fast-paced world, however, expectations are high, yet time and patience are often in short supply—especially when it comes to pizza. 

Wood Stone’s OneRev Rotating Pizza Oven was designed specifically to solve this modern day dilemma.

Distinctive, hearth baked flavor? Check!

Impressive, front-of-house cooking display? Check!

Consistent, perfectly baked pizza every time? Check!

Highly-trained artisanal pizza bakers? Nope.

Here’s how the OneRev Labor Saver Rotating Pizza Oven works its magic.

A single setting cooks multiple-size pizzas (with an assortment of toppings) and a capacity of up to seven 16", eleven 12", or sixteen 8" pies at a time. 

Center, underfloor, and finish flames ensure consistent, even baking that yields perfectly cooked artisanal pizzas in one rotation. 

As baked pizzas are unloaded, freshly-prepped pizzas can be loaded continuously with zero recovery time.

OneRev’s rotating cooking platform automatically turns pizzas to ensure even cooking without human intervention. This means that outside of loading and unloading pizzas, employees are freed up to attend to other important tasks such as prep. That translates to needing fewer employees with considerably less training, which adds up to an average operator savings of $30,000 per year per location.

To See how OneRev works, watch the video here.

To learn how the OneRev Oven has helped a fast-growing Florida-based chain, read on. Sam Aguilar of Oak & Stone Craft Beer and Artisan Pizza recently shared his experience:

“With our old hearth ovens, we had cooks who would adjust the oven temp based on their ability to keep up and constantly try to move pies in the oven, resulting in uneven cooking. Now, the temperature cannot be manipulated, and the pies can’t be moved, resulting in consistently perfect pies to our specification every single time, in half the time. We have eliminated the waste of over/undercooking and remaking pies.

We have increased our capacity of pizzas per hour, and at the same time, can do it with 1-2 fewer pizza cooks. I have worked with four other well-known brand ovens (including another rotating oven), and none can compare to what we have found with this oven.

The results have been so significant that we are in the process of retrofitting our other locations with this oven and putting it in all our new locations.”

If you’re fired up about the idea of saving labor, increasing output, and improving pizza quality and consistency with the Wood Stone OneRev Rotating Pizza Oven, contact us. We’re here to help!