Improvements to a Pizza Oven

Conventional stone based pizza ovens have a minimum cook time that is hard to speed up as a lot depends on heat transfer via convection.

Some people use a metal screen to transport the pizza through convetion zones and gas jets.

I suppose you caoul add a short microwave section to bring the heat of the dough up quickly from the inside and use hot air or radiant heat to finish it.

http://www.bigtray.com/bg_conveyorovens.asp

aurizon is correct,

There is only a small window to applied more heat to the pizza, because the product can only transfer a finite amount of heat at a time, along with this your product has different ingredients, that has not only different heat transfer coefficents. but also some product is heat sensitive, such as your cheeses.

And the only way to speed up your cook time, is changing you process.

Some compromises may occur

Is you brick oven a conveyorized tunnel oven?

Watlow Electric (www.watlow.com) produces high watt density electric heaters. Many are used in the food industry. Ceramic heaters provide a flat plate that would slip under your bricks, but may be a bit pricey. If you can drill holes in your bricks or put a thick plate of highly conductive metal like aluminum, brass, or copper under your bricks, you could drill deep holes from the sides and insert cartidge heaters. You could also place their flat "Firebar" heaters under the bricks if you add more insulation below them.

For additional heat, on the sides of the ovens you could mount ceramic fiber heaters, what Watlow calls "heated insulation", or use radiant panels on the ceiling of the oven for faster IR heating of the surface incredients.

Electric heaters are much safer and easier to control and replace than gas heaters and you never havae to be concerned with exhaust or incomplete gas combustion.

I used to work for the company but was downsized years ago during an economic slump. They have good products and helpful staff.

Be careful putting heaters in the bottom of an oven which was not designed for bottom-up, through-brick heating. You may find a lot more insulation required on the bottom.

The problem with adding more and/or more efficient heaters is that how will the product receive the heat. I do not believe the question is oven potential but process capacity due to product properties.

Impingement is more efficient than convection and convection is more efficient that radiant.

Because, forced air reduces the boundary layers that insulates the product.

This is a very basic definition, it is more in depth.