The right pizza oven depends on your style of pizza, your volume and your space. A slice shop, a Neapolitan-style restaurant and a bar with a pizza add-on need very different ovens. Here is how to narrow down the choices.
One model to look at: our Cookline OV12 countertop conveyor oven.
Types of Pizza Ovens
Deck ovens bake pizza directly on a hot stone or steel deck. They produce a crisp bottom crust and handle a variety of styles. They take skill to operate, since pizzas need to be turned and moved.
Conveyor ovens move pizza through a heated chamber on a belt. They are consistent and easy to train on, which suits high-volume, standardized menus.
Countertop ovens are smaller deck or conveyor units that sit on a counter. They suit bars, cafes, convenience stores and low-volume menus.
Wood-fired and brick ovens are specialty ovens for Neapolitan and artisan styles. They need significant space, venting and skill.
Countertop Deck Ovens
- For many small operators, a countertop deck oven is the practical starting point. Options include:
- The Cookline CPO-1 single deck countertop pizza oven.
- The Cookline CPO-2 double deck countertop pizza oven.
- The Waring WPO100 countertop single multi-purpose deck oven.
- The Waring WPO750 countertop double multi-purpose deck oven.
- Check each product page for deck size, fuel type and electrical requirements.
Conveyor Ovens
Conveyor ovens are common in delivery and quick-service pizza. They also cook sandwiches and other items. The Cookline OV14 countertop conveyor oven with 14″ belt is one example. Belt width limits the largest pizza you can bake, so match it to your menu.
How Much Capacity You Need
Estimate pizzas per hour at your busiest time. Then check how many pizzas fit on a deck at once and how long each bakes. A double deck oven doubles capacity in the same footprint. If your volume is growing, a double deck gives you room to expand.
Gas or Electric
Gas deck ovens recover heat quickly and are common in pizzerias. Electric deck ovens are easier to install in some locations and can hold temperature well. Countertop ovens are often electric. Confirm voltage, amperage and gas type before you order. A licensed electrician or gas fitter should check your utilities.
Deck Material
Stone decks absorb moisture from the dough and give a crisp crust. Steel decks heat quickly and transfer heat aggressively. Check the product page for deck details on each model.
The Rest of the Pizza Station
A pizza oven works best with the right support equipment. A pizza prep table keeps toppings cold and gives you a large cutting board surface. Dough needs refrigerated storage and a place to proof. Pizza peels, cutters, screens and pans complete the station. A pizza prep refrigerator such as the Migali C-PP44-HC 44″ pizza prep table refrigerator fits smaller spaces.
Installation and Ventilation
Gas pizza ovens usually need to go under a hood. Some electric ovens may not, depending on local rules and what is being cooked. Always confirm with your local building and fire officials. Leave the clearances listed in the manual, and make sure the counter or stand can support the oven’s weight.
Maintenance
Brush decks clean between bakes and at the end of the day. Do not use water on hot stone decks, as sudden temperature changes can crack them. Clean conveyor belts and crumb trays regularly.
Buying Checklist
- Pizza style and size.
- Pizzas per hour at peak.
- Deck, conveyor or countertop.
- Gas type or voltage confirmed.
- Ventilation requirements confirmed.
Next Steps
Define your pizza style and peak volume, then check your utilities. Compare options in pizza deck ovens and conveyor ovens. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.