Review: The Best Conveyors and Deck Ovens for High-Volume Pizzerias

Choosing the right oven is one of the most consequential decisions for a pizzeria. The oven determines throughput, energy consumption, and often the character of your pizzas. In this review, we compare leading conveyor and deck ovens for high-volume pizzerias, share test results, and provide maintenance and ROI guidance.

"Match your oven to your concept—speed and consistency for high-volume conveyor models, or artisan character for deck and wood-fired options."

Testing criteria

We tested ovens on: throughput (pizzas per hour), energy efficiency, temperature stability, ease of cleaning, and final product quality (crust texture, bake evenness). Tests used a standardized 12-inch Margherita and a pepperoni pie at peak load conditions.

Conveyor ovens: Who they’re for

Conveyor ovens excel in assembly-line environments where consistency and throughput matter most. They are common in fast-casual pizzerias, colleges, and arenas. Advantages include predictable bake times, simple training for new cooks, and good energy control. Downsides include a distinct conveyor-crisp finish that may not mimic wood-fired char.

Top conveyor picks

• Model A (2200 series) — Throughput: 120 pizzas/hour. Energy efficient with a low thermal footprint. Easy-to-remove conveyor belt for cleaning. Great for medium-to-large volume operators.
• Model B (Express) — Throughput: 160 pizzas/hour. Best-in-class speed. Slightly higher energy use but offset by improved throughput and automated belt controls.

Deck ovens: Who they’re for

Deck ovens provide artisanal results with a more authentic char and chew. They are ideal for restaurants emphasizing craft and flavor rather than maximum throughput. Deck ovens can be stacked and come in gas or electric variants.

Top deck picks

• Model C (StoneMaster) — Excellent heat retention and even deck temperatures. Produces the best blistering among electric decks in our tests. Throughput: 60–80 pizzas/hour depending on staffing.
• Model D (Heritage Gas Deck) — Preferred for wood-fired mimicry. Gas flame control enables quick recovery. Maintenance requires periodic burner tuning.

Energy and footprint considerations

Conveyor ovens typically have higher continuous electrical draw but recover quickly and are easier to automate. Deck ovens can be more energy-efficient when baking continuous loads, due to slab heat retention. Consider local fuel costs and available infrastructure—gas vs. electric installation can be a major capital expenditure.

Maintenance and longevity

Regular cleaning and preventive maintenance are essential. Conveyor ovens need belt inspections and motor lubrication; replace belts early to prevent product contamination. Deck ovens require periodic calibration of thermostats, deck stone reconditioning, and burner checks for gas models. A maintenance contract with a certified technician can be cost-effective over the lifetime of the unit.

Return on investment (ROI)

Calculate ROI by estimating increased throughput (and revenue) against capital and operating costs. For a shop that needs 150 pizzas an hour during peak, a high-end conveyor can pay for itself faster due to labor savings and consistent throughput. For a boutique pizzeria focusing on premium prices and lower volume, a deck oven supports higher per-pizza price points and customer experience.

Recommendations

• High-volume fast-casual: Invest in a proven high-throughput conveyor model and prioritize energy efficiency and serviceability.
• Craft-focused restaurant: Choose a deck oven with excellent heat retention and consider a hybrid approach (deck for core pizzas, conveyor for late-night fast orders).
• Mixed service (dine-in + delivery): Evaluate peak period needs carefully—conveyor ovens minimize skill requirements and ensure speed for delivery windows.

Summary: There is no one-size-fits-all oven. Base your decision on desired pizza style, expected peak throughput, labor skill level, and energy costs. The right oven supports your concept and helps achieve consistent, profitable results.