In the conveyor oven vs deck oven decision, the short answer is this: a deck oven bakes on a hot stone or steel floor and rewards a skilled pizza maker with crisp, blistered crusts, while a conveyor oven moves food through a heated tunnel on a belt and gives the same result every time with almost no training. Pizzerias built around NY style or hand stretched pies usually want a deck. Delivery shops, bars, schools and sandwich counters that need speed and consistency usually want a conveyor. Below we compare both, with real prices from our listings.
How a pizza deck oven bakes
A pizza deck oven heats a thick deck, usually stone, from below with gas burners or electric elements. You slide the pie directly onto that hot surface with a peel. That direct contact gives a deck baked pizza its crisp, slightly charred bottom.
The Blodgett 961P on our site is a good example. Its listing describes a QHT Rokite deck that stores and transfers heat, a 42 inch wide by 32 inch deep baking surface in a single 7 inch high section, a 50,000 BTU burner and a mechanical thermostat that runs from 300 to 650 degrees F.
The tradeoff is skill. Someone has to watch, rotate and judge each pie, and a new hire on a Friday rush can burn or undercook them.
How a conveyor oven bakes
A conveyor oven carries food through a heated chamber on a moving wire belt. You set temperature and belt speed once, and food comes out the other end done. Our catalog has two styles.
Impingement conveyor oven
An impingement conveyor oven blows jets of hot air onto the top and bottom of the food. Star describes its Ultra-Max line as using “hot air under pressure” and says the airflow gives more even baking than traditional ovens. The TurboChef HCS-9500 listing notes independently controlled top and bottom blowers, so you can tune the top and bottom heat separately.
Quartz infrared conveyor oven
The Holman HX models use quartz infrared heaters instead of air jets. Star’s listing says they handle fresh dough pizza, subs, cookies and fish. They suit lower volume.
Conveyor oven vs deck oven at a glance
| Factor | Deck oven | Conveyor oven |
|---|---|---|
| Heat transfer | Hot stone or steel deck plus radiant chamber heat | Belt through impingement air or quartz infrared heat |
| Consistency | Depends on the operator | Set time and temperature, same result each pass |
| Training | Peel handling, rotating, reading the bake | Load the belt and unload |
| Best menu fit | NY style, hearth style, artisan pies, bread | Delivery pizza, subs, wings, appetizers, cookies |
| Typical fuel | Gas (natural or propane), some electric | Mostly electric in our catalog, one gas model |
| Ventilation | Plan for a hood | Some models listed as ventless; local code decides |
Commercial pizza oven options we carry
Specs come from each listing; prices may change.
| Model | Type | Fuel | Size | Price |
|---|---|---|---|---|
| Bakers Pride 151 | Deck, single | Liquid propane, 48,000 BTU | 36 inch deck | $17,144 |
| Bakers Pride 152 | Deck, double | Liquid propane, 96,000 BTU | 36 inch decks | $34,288 |
| Bakers Pride 451 | Deck, single | Natural gas | 54 inch deck | $21,681 |
| Blodgett 961P | Deck, single | Gas, 50,000 BTU | 42 x 32 inch deck | $20,458 |
| Holman 214HX | Conveyor, quartz | Electric, 208V | 14 x 31 inch belt | $5,206 |
| Star Ultra-Max UM1850A | Conveyor, impingement | Electric, 208V | Not listed | $11,447 |
| Middleby Marshall 20197.02 | Conveyor, ventless countertop | Electric | 20 inch chamber, 48-2/5 inch belt | $14,850 |
| TurboChef HCS-9500 1618 | Conveyor, impingement | Electric, 208/240V, 7400W | 16 inch chamber opening | $16,950 |
You can browse the full deck oven range on our Bakers Pride brand page.
Throughput and consistency
A deck oven’s output depends on deck width and how many decks you stack. Blodgett says its 1048 and 1060 gas pizza ovens, with 48 and 60 inch wide decks, can be stacked to raise production.
A conveyor’s output depends on belt width and bake time. The Middleby Marshall 20197.02 listing gives a cook time range of 30 seconds to 15 minutes and temperatures up to 550 degrees F. Once you dial in belt speed, every pizza takes the same time, which keeps delivery ticket timing predictable.
Menu fit: NY style, Neapolitan, sandwiches and wings
- NY style and hearth style pizza: A deck oven is the traditional choice because the hot deck crisps the large, thin crust from below.
- Neapolitan: Neapolitan pizza is traditionally baked hotter than the top settings on these listings (650 degrees F on the Blodgett 961P, 550 degrees F on the Middleby), so treat neither as a dedicated Neapolitan oven.
- Pan, delivery and bar pizza: A conveyor handles these well. Star says its Ultra-Max ovens cook everything from deep dish to thin crust.
- Subs, wings, appetizers and desserts: Conveyors shine here because staff can run mixed items without babysitting.
Footprint, stacking and hood notes
Full size deck ovens are big floor units. Blodgett lists a 60 by 40 inch footprint for its 900 Series sections and a 51 by 30 inch footprint for its compact models. Bakers Pride says its electric Superdeck models stack up to three high. You still need room in front to work a peel.
Most conveyors in our catalog are countertop units. Star says its Ultra-Max countertop ovens can be stacked two high and “typically do not require ventilation.” The Middleby Marshall 20197.02 is listed as ventless, and the TurboChef HCS-9500 listing is offered in standard or ventless versions and mentions dual catalytic converters. A ventless conveyor oven can save the cost of a hood, but only when the specific model and configuration are approved for it. Your local building, fire and health officials have the final word, so confirm before you skip a hood. Gas deck ovens should be planned under a hood.
Gas vs electric utilities
Most pizza deck ovens on our site are gas, offered in natural gas or liquid propane versions, so order the version that matches your supply. BTU input grows with deck count, for example 48,000 BTU for the single deck Bakers Pride 151 and 96,000 BTU for the double deck 152. Most of the conveyors we carry are electric. The TurboChef HCS-9500 lists 208/240V, 7400W and 37A, and the Holman and Star models list 208V single phase. Check your panel capacity and gas line size before you buy, and have a licensed electrician or gas fitter handle the hookup to local code. Our gas range sizes guide covers similar planning.
Labor and training
Deck ovens need an experienced oven tender. Conveyors let a new employee produce consistent food on day one. Many pizzerias run both: a deck for signature pies and a conveyor for wings and overflow.
If you are also weighing rapid cook ovens, see our TurboChef vs Merrychef comparison, and for general baking and roasting our combi oven vs convection oven guide. For a full equipment plan, start with our commercial kitchen equipment guide.
Frequently asked questions
Is a conveyor oven or a deck oven better for pizza?
For NY style crust, a deck oven usually wins in skilled hands. For speed and consistency with little training, a conveyor usually wins.
Does a commercial pizza oven need a hood?
Gas deck ovens should be planned under a hood. Some electric conveyors, such as the Middleby Marshall 20197.02, are listed as ventless, but local code and your inspector make the final call.
What is an impingement conveyor oven?
It is a conveyor oven that blows jets of hot air onto the top and bottom of the food as it moves along the belt, as in the Star Ultra-Max and TurboChef HCS-9500 models.
Can I stack a pizza deck oven?
Yes, many models stack. Bakers Pride sells double and triple deck versions, and Blodgett says its 1048 and 1060 ovens can be stacked.
Not sure which commercial pizza oven fits your kitchen? Call us at 866-777-2590 (Mon to Fri, 9AM to 6PM PST) and we will help you compare models. Orders of $999 or more ship with free freight, and smaller orders ship for a flat $200. See our return and refund policy for details.
