Rent Commercial Pizza Ovens

Deck or conveyor: the choice that shapes your kitchen

Almost every pizza oven in commercial use belongs to one of two families, and the choice is really a decision about your staff.

A deck bakes on a hot floor under radiant heat. Someone has to launch the pizza, turn it and pull it at the right moment. With a chef who knows the oven that is the best pizza you will serve; with whoever is on at half past eight, it is an argument.

A conveyor carries the pizza through a heated tunnel on a belt. Set the speed once and the ninetieth matches the first. It takes the skill out of the job: a loss in a pizzeria, a gift in a pub kitchen.

For rapid cook rather than pizza, see our high-speed ovens.

How many pizzas an hour do you need?

Settle this before you look at a model. Take your busiest hour, count the covers, estimate how many order pizza, and add deliveries, which do not spread themselves politely across an evening.

The two families reach it differently. A deck gives batches: however many pizzas fit the chamber, times however many bakes an hour. A conveyor gives a steady stream set by belt width and speed, and it does not care how busy you are. Sites at the volume where people start saying industrial pizza oven stack decks or run a wide belt. Throughput varies a lot by model, so take the figure from the product listing.

Single deck pizza ovens: one chamber, one job

One baking chamber, a modest footprint and the easiest thing on this page to site. It suits a kitchen adding pizza to a menu that already works, or a second oven backing a bigger one at peak.

Our single deck pizza ovens run to ten models, including TurboChef, Colore Pizza, King Edward, Lincat, Blue Seal and Zanolli.

Double deck pizza ovens: two chambers, one footprint

Two chambers stacked on the same floor space. Roughly double the output without giving up more of a kitchen you have no room in, and the decks can be held at different temperatures if you bake anything besides pizza.

Our double deck pizza ovens are the deepest part of the range at fifteen models, with Blodgett, TurboChef, Kingfisher, King Edward, Lincat, Fimar and Blue Seal represented.

Stone base pizza ovens: what the deck does to the crust

Stone holds heat hard and gives it up fast. Dough laid straight onto a hot stone sets in seconds, which stops the middle going soft under a wet topping.

Our stone base pizza ovens are King Edward throughout. Choose one if the crust is what you are judged on.

Conveyor pizza ovens: consistency without a pizza chef

The pizza goes in one end and comes out cooked. Nobody turns it, nobody watches it, and the last of the night matches the first. That is what a pub kitchen or a stadium concourse needs.

Our conveyor pizza ovens run to eleven models across the TurboChef HHC range and the Zanolli Synthesis and Compact.

Electric or gas

Most sites end up electric, usually for a dull reason: there is no gas run where the oven needs to go, and putting one in costs more than the oven does. Electric holds temperature closely and starts from cold without ceremony, and we list electric models right across the range, including Lincat, Zanolli and Fimar. Gas earns its place where the supply already exists and volume is high. Take the rating from the product listing and have your engineer check it against the supply.

Footprint, stacking and extraction

Measure the space, then measure it again with the door open. Depth and door swing catch people out more often than width, and an oven needs clearance for airflow.

Stacking is the honest answer to a small kitchen: two decks or two belts on one footprint gets volume out of a room that has none to spare.

Extraction decides where a catering pizza oven can physically go. These ovens throw serious heat and need to sit under a canopy, which in a leased site can mean a conversation with the landlord. Settle it before you commit to a corner.

Adding pizza to a menu, or building a pizzeria

Two different jobs, wanting two different ovens. A pub or restaurant adding pizza is adding a section to a line that is already busy. The oven has to fit a gap in the run, be workable by whoever is on, and not slow the sections either side. A belt or a single deck usually wins there.

A dedicated pizzeria is the opposite: pizza is the business, a chef knows the oven, and the crust is the product. Decks, stone, stacking for volume. Where pizza is one line in a broader kitchen, our full commercial ovens range is the wider view.

What a Rental+ plan covers

Hire a pizza oven on a Rental+ plan and service and maintenance come with it at no extra cost: call-outs, services, parts and Planned Preventive Maintenance. If an oven cannot be fixed, it is replaced.

Multi-year rental, paid by weekly direct debit, with no upfront capital expenditure. Getting started runs soft credit check, then security deposit and direct debit, then delivery. Our engineers cover the whole country, one plan can hold several sites, and forty-six years of doing this sits behind it.

See our inclusive service & maintenance, build an indicative figure in the basket with no payment taken, or request a quote.