Part 5/6:
One of the most crucial aspects of any pizza is its quality. Lee and Bruce discussed how traditional conveyor ovens often garnered a reputation for producing inferior pizza. However, the Vero oven has changed this narrative, facilitating the creation of pizzas that not only taste great but also look appealing.
The crucial factor lies in its ability to mimic stone baking while integrating state-of-the-art technology. Lee showcased the pizza's undercarriage, receiving commendations from spectators for its perfect appearance — a consistency that many conveyor ovens struggle to achieve. The combination of impingement air and stone baking ensures pizzas come out crisp, avoiding the overly dry texture typical of many conveyor oven outputs.