The QII Technology

How It Cooks

The QII Deck cooks with several heating technologies. For cooking your crust and browning your cheese, the QII Deck provides gas heat from the bottom and electric radiant heat from the top. In addition, the QII Deck cooks with powerful infrared energy to bake your pizzas from the inside out.

Infrared cooking is one of the oldest cooking technologies but is rarely used in pizzerias today. The only ovens that use infrared are coal and wood firing ovens. The glowing red embers in a coal or wood fire oven – that's infrared heat. When you walk down the sidewalk on a summer's day and the sun warms your back – that's infrared heat. The QII Deck controls the powerful cooking heat of infrared and projects that energy into your product – from the inside out.

Infrared energy travels and cooks without air – it's a beam of energy – so the QII Deck's infrared passes into your pizza and cooks it from the inside. The QII Deck modulates the frequencies of infrared so your pizza is getting cooked from the very top to the very bottom all at the same time. This patented cooking technology ensures you have a pizza that has a wonderfully crisp bottom, a moist top, and still has a strong dough that is cooked all the way to your sauce line.

The QII Deck cooks like a deck but with the convenience of a conveyor. You get the benefits of both styles of cooking without the drawbacks of either.

Deck ovens cook your pizza from the outside in as the hot deck surface transfers heat from the bottom of your pizza into the center. The hot ambient heat inside the oven cavity also helps brown your cheese and cook your pizza. However, the ambient heat inside your oven cooks only from the outside in. This process is very labor intensive and can take 10-15 minutes for the most routine pizza.

Impingement ovens simply blow hot air. Impingement ovens force heated air across your pizzas to evaporate moisture and brown your ingredients. This rapid, convection cooking blasts your product on the top and bottom with hot air and strips your ingredients of moisture. Impingement cooks your pizza from the outside in. Impingement ovens allow a pizzeria to operate more like a factory assembly line with speed being a high priority. You might get a fast pizza, but is the crust crisp and hold up the blow dried ingredients?

We welcome you to take a closer look at the QII Deck and see how cooking like a deck meets the convenience of a conveyor.