Types of commercial pizza ovens
Deck ovens A deck oven features multiple stone or steel decks for baking pizzas. The decks absorb and retain heat, cooking the pizza from the bottom and creating a crispy crust. Best for: Authentic, artisan-style pizzas, like New York-style, with a consistent, traditional bake. Features: Stone or cordierite baking decks, independently controlled heating elements (gas or electric), and the ability to stack multiple units to increase capacity.
Conveyor ovens
Conveyor ovens are designed for speed and consistency in high-volume settings. Pizzas are placed on a moving conveyor belt that carries them through a heated chamber, ensuring uniform cooking.
Best for: Fast-food chains and high-volume restaurants where speed is the top priority. They are easy for unskilled labor to operate.
Features: Automated baking process, adjustable speed and temperature, and models available in both gas and electric.
Wood-fired or brick ovens
These traditional, dome-shaped ovens can reach extremely high temperatures (up to 950°F or more), cooking pizzas in just a few minutes. The wood-burning fuel imparts a unique, smoky flavor and a signature charred crust.
Best for: Authentic Neapolitan pizza and restaurants that want to create a traditional, theatrical cooking experience.
Features: Excellent heat retention, impressive visual appeal, and handcrafted, traditional construction.
Countertop/Rapid cook ovens
These compact, versatile ovens are a great option for businesses with limited space. Rapid cook models use a combination of cooking technologies (convection, impingement) to cook pizzas very quickly.
Best for: Cafes, bars, and small restaurants looking to add pizza to their menu without a large footprint. They are often ventless.
Features: Small size, quick cooking times, and a blend of heating methods for efficiency.
How to choose the right oven
To select the best commercial pizza oven for your business, consider these factors: Volume: For high-volume businesses like chains, conveyor ovens are most efficient. Pizzerias focused on artisan quality may prefer a high-capacity deck or brick oven. Desired pizza style: Different ovens produce different results. For an authentic, charred crust, a wood-fired oven is ideal. For a classic, crispy New York crust, a deck oven is the traditional choice. Fuel type: Ovens can be powered by gas, electricity, or wood. Your choice will depend on utility costs, kitchen setup, and the type of pizza you want to produce. Space: The size of your kitchen is a major factor. While deck ovens and conveyor ovens come in various sizes, a countertop model may be the only option for smaller spaces. Budget: Commercial ovens range widely in price, from less expensive countertop models to very expensive, handcrafted brick ovens.
