The Lincat CIBO+ is great for pizza. We try different style doughs and film the results
The Lincat CIBO+, like many high speed ovens, cooks pizza very well. In this video we will have a look at different types of pizza – fresh dough, frozen raw dough and frozen part baked dough.
Fresh dough pizza needs to be cooked in a very hot oven. The CIBO+ can temperature can be set as high as 275C which is a similar temperature to many high speed ovens. However where the CIBO+ is unique is the actively heated base plate in the oven. This transfers an incredible amount of heat into the product and really helps to achieve that crispy base finish. The photo below shows the inside of the plate.
The standard temperature setting on this is 330C and we found if you’re cooking part baked pizza this is almost too high and lowering the temperature down to 250C would be more suitable. The picture below shows what a great colour was achieved on the fresh dough. The controls for changing the temperature are very easy to access and the ‘sliders’ are intuitive to use. Making dough from fresh offers the best gross margins – typically 75% and above.
Out of the 3 different styles tested, this is probably the most impressive. In the space of 3.5 minutes the oven was able to defrost and bake this pizza. There are quite a few frozen raw dough pizzas on the market – like Chicago Town – and the combination of the heated base, microwave and hot air combined to give a great result. The benefit of this dough is that you will keep wastage to zero whilst still being able to serve a fresh dough pizza.
This is the most commonly available dough. It is available in many styles – Roman, Neapolitan, Deep Dish and Sourdough. Most supermarket pizzas are part baked. The Lincat CIBO+ will comfortably cook part baked pizza. Comparing the results to other high speed ovens the results are similar.
The CIBO+ is an excellent performer. Cook part baked dough and you will see comparable results to other high speed ovens. The CIBO+ stands out for it’s ability cook raw dough and frozen dough. If a kitchen operator is focusing on gross margin the ability to cook fresh dough will really help. It also opens up the options: Calzone could be on the menu or one product we love is the Panuozzi style sandwich. This would offer a really unique product (and suddenly we have an idea for our next video!)
You can read more about the CIBO+ here: https://www.highspeedovens.co.uk/products/lincat-cibo-2/