In the run-up to the test, we defined practical requirements and the following test criteria:
- Scope of delivery
In order to be able to evaluate these criteria, we have defined several tests for the pizza ovens. In these, all appliances must bake 2 frozen pizzas and one pizza dough. First, the scope of delivery is checked, the devices are prepared according to the manufacturer's specifications and additional functions are checked. In the test runs, the pizza dough, salami pizza and pizza Hawaii are prepared according to the manufacturer's recommendations.
During the runs, the temperature of the baking plate and the outer casing of the device is measured with a thermal imaging camera. Special attention is paid to potential burn hazards. In addition, the warm-up time and the required baking time are stopped. The finished pizzas are distributed to several test persons. They evaluate the tan, taste and quality of the dough. During the entire test phase, handling, user-friendliness and stability are tested. Finally, the devices are cleaned.
In order to rule out mistakes and to ensure the strain of everyday use, each test is carried out in several stages.
The test criteria are given percentages depending on their importance. The final score is then objectively calculated from the test criteria using an algorithm.
Our product selection is based on an observation of the current market. In addition to popular branded products, we also include insider tips in our selection. Criteria such as price and range of functions are an important factor for us. The test field is also determined by analysis and evaluation of customer reviews and external tests (e.g. Stiftung Warentest).
The devices are purchased anonymously or lent to us by the manufacturer. Dealers and manufacturers have no influence on the tests and our evaluation.
As soon as new relevant products come onto the market, our test field is extended by these. The new products go through the same test as the already tested devices.