If you’re shopping for a commercial pizza oven, you might notice there are quite a few types out there to choose from. There are pizza ovens made for high-volume pizza parlors and ovens made for artisan pizza cafes. Despite coming in all shapes and sizes, each type of commercial pizza oven has advantages. Each oven variety uniquely impacts the way the crust is baked, toppings are cooked, and cheese is melted. Let’s review your commercial pizza oven options below:
Deck ovens and conveyor ovens are the most common types of pizza ovens. Often used in quick service restaurants, deck ovens are best for quickness and ease of use. Deck ovens can have ceramic based decks that help in distributing heat evenly, and maintain heat between batches. Pizzas are stacked on the heated stone to cook and the result is crisp, authentic crust that closely mimics the flavor of pizza cooked in a wood-burning oven.
Conveyor ovens make pizza cooking simple and quick. The conveyor oven cooks pizzas evenly and in a lightning-fast six minutes. Raw pizza is placed on one end of the conveyor belt and comes out the other end perfectly done. Both gas (fueled flame) and electric coil conveyor models are available. You’ll more than likely see these at fast-food pizza parlors. Conveyor ovens have a long shelf life. If you’re considering a used conveyor oven, you can rest assured that you’ll be delivering delicious pizza for years to come.
Cart Ovens are perfect for street vendors or for making pizza at fairs and carnivals. They are small, easy to transport and can be powered by gas or electricity. Cart ovens are popular in Italy, where they’re typically seen at festivals and street fairs.
Convection Ovens cook pizza by circulating hot air inside the stove. A cheaper and efficient option, commercial convection cooking results in even cooking and is favored for all types of baking. Pizza cooked in a convection oven will be perfectly cooked with no hot or cold spots to worry about.