We recently upgraded our electric rotary pizza oven from the QQ series. This upgrade involves a meticulous refinement of the gear assembly structure, which enhancing the user experience by addressing the issue of noise pollution. We conducted durability tests and food tests of the oven recently. This article will detail the test process, including our implementation of the test and the key outcomes.

Watch The Test Process

During the first test, due to the proximity of the rotating motor to the bottom of the oven, the motor overheated and ceased operation after two hours of being turned on.

For the second test, we increased the distance between the rotating motor and the oven bottom, and subjected it to three separate tests of four hours each, during which the rotating motor operated normally throughout. The oven was still in normal use, with no deformation, no melting, or damage.

We tested the oven for systematic food baking. First, atmospheric pressure was adjusted to 2900 PA to ensure a stable operating environment. That’ll ensure the flames are at their optimal level. Immediately afterward, the oven was turned on to preheat and the temperature rise of the oven was recorded in detail every five minutes. It reaches 264°C (507°F) at 5 minutes and 384°C (723°F) at 20 minutes, which is reach the preset standard.

At 15 minutes the oven had reached a temperature suitable for baking pizza and we baked 4 pizzas one by one. The first pizza took 69 seconds to finish and the oven temperature was 386°C (727°F). The second pizza took 90 seconds and started at 370°C (698°F). For the third pizza took 63 seconds, with a starting temperature of 407°C (765°F). For the fourth pizza took 55 seconds, with a starting temperature of 427°C (801°F). About one hour, the oven reached 427°C (801°F).

This confirmed that the pizza oven demonstrated rapid preheating, achieving optimal baking temperatures swiftly.

Front of Pizza

Back of Pizza

Experience：For the first pizza, we placed the pizza into the oven before turning on the rotation button, resulting in uneven burning of the pizza. For the second to fourth pizzas, we placed the pizzas onto the pizza stone while it was already rotating. Therefore, to achieve even burning of the pizza, it is recommended to first activate the rotation button to set the pizza stone in motion before placing the pizza on top.

To provide a more intuitive understanding of the heat distribution within the oven, we have thoughtfully prepared several small dough balls. Within a remarkably short period of time, the dough balls undergo a noticeable and even expansion, demonstrating the oven’s capability to distribute heat evenly and efficiently.

With the successful completion of our electric rotating pizza oven testing procedures, we eagerly anticipate the upcoming tests, filled with excitement for what lies ahead. Stay tuned for more exciting revelations about this innovative outdoor kitchen oven!