Scenario summary
A regional pizza chain commissary produces dough balls, pre-portioned cheese, prepped sauce and par-cooked crust for 80–200 downstream pizza stores. Wash bay handles: stainless oven racks from store oven cleaning, dough-ball trays, sauce container Cambros, sheet trays for par-baked crusts.
The cleaning challenge
Pizza ovens produce some of the toughest baked-on residue: cheese melt-off carbonized at 280°C, tomato sauce that has reduced to acidic char, charred flour particles. Standard daily cleaning at the store level is inadequate; periodic deep-cleaning at the commissary is required to extend rack life.
Recommended PTW-1900 setup
Chamber: Standard 750 × 1000 × 1900 mm.
Heating: Electric 70 kW.
PLC profiles:
- Standard 6-min — daily dough tray and sauce container cleaning
- Heavy 12-min + pre-soak — deep-clean oven racks from stores
- Sanitization Only 8-min — daily sanitation reset
Material: SUS316 chamber upgrade recommended — tomato sauce acidity pits SUS304 over time.
Detergent: Alkaline pH 12.0 for daily, alkaline pH 12.5 for Heavy oven-rack cycle. Acid rinse cycle weekly to remove tomato pigment buildup.
Throughput: 30 oven racks per Heavy cycle (loaded densely on multi-tier trolley) → 60 racks per hour during deep-clean operation.
Expected ROI
- Labour savings: 3 wash workers → 1 → ~$90,000 annual
- Rack lifetime extension: deep-clean every 2 weeks extends oven rack life from 18 months to 4 years → ~$15,000/year capex avoidance
- Net annual savings: ~$100,000
- Payback: ~6 months
Pizza commissary FAQ
Q: Pizza-stone cleaning? A: No — pizza stones (ceramic, cordierite) crack under aqueous thermal cycling. Use the PTW-1900 for racks and trays, not stones.
Q: Conveyor-oven belt cleaning? A: Belts longer than the chamber must be removed and folded for chamber wash, or cleaned in place at the store oven. Most commissaries do belt deep-clean at the store level, not at the commissary.
Q: Acid rinse for tomato pigment — chemistry recommendation? A: Food-grade citric or phosphoric acid at 0.5–1.0% concentration in the rinse stage. Removes tomato lycopene staining. Weekly cycle.