Differences Between Deck Ovens and Conveyor Ovens
Choosing between a deck oven and a conveyor oven can be a confusing process for business owners that have pizza, heated sandwiches, baked pasta, and baked goods on their menu. Each oven has unique advantages that help operators decide which one is better suited for their establishment's needs. Below, we'll go over the benefits and differences between deck and conveyor ovens.
Deck ovens are typically found in traditional sit-down Italian restaurants, as they're essentially modern versions of the cooking equipment used to prepare the first pizzas. Conveyor ovens are commonly found in delivery, quick-serve, and chain establishments where they reliably deliver dozens of pies an hour. You can learn more about the benefits, features, and applications of each oven below to decide if a deck oven or a conveyor oven is the best choice for your commercial kitchen.
What is a Conveyor Oven?
A conveyor oven moves food through a cooking chamber with a belt conveyor, then transfers the food to a resting place outside the oven for it to cool. This design enables large volumes of food to be cooked with very little chef supervision. The ease of these ovens has made them popular for producing multiple pizzas in a short period of time and are especially effective in operations with limited menus and quick ticket times.
Hands-on operators with limited staff should consider conveyor ovens because food doesn't require as much attention as a deck oven, and they can be used by inexperienced cooks. Pizza, baked pasta, and sandwiches can be cooked in these ovens, which cook continuously for the ability to quickly make plenty of one dish.
With a conveyor oven, operators can change the belt speed and heat to alter cook times, though it is difficult to simultaneously cook different foods in the same oven. Conveyor ovens have more moving parts than deck ovens, which can cause maintenance issues and make cleaning more time consuming. They also need large amounts of kitchen space because of their size and the clearance needed on either end for access and venting.
Benefits and Considerations:
- Best for high-volume takeout, quick-service, or buffet-style establishments with limited menus
- Do not require experienced kitchen staff
- Limited operator control if cooking different food items
What is a Deck Oven?
Deck ovens feature an interior deck made of metal, stone, brick, or ceramic tile. Once uncooked pizzas, casseroles, and chicken are placed in the cook chamber, the oven transfers heat to the food from above and below, enabling the oven to heat the crust and ingredients evenly. Deck ovens are great for operators making gourmet pizzas and can even be used in place of convection ovens in bakeries to make bread and other baked goods.
A deck oven is more adjustable, meaning the chef has control over temperature and airflow. Unlike a conveyor oven, the chef decides when to remove the food, so it can be cooked to their specification. Some deck ovens are even configured with multiple decks, so kitchen staff can cook several different types of food with the same unit. They also cost less to repair, are easier to clean, and have a smaller footprint than conveyor ovens. For a more attractive appearance that integrates with the restaurant's decor, the exteriors of these ovens can be fashioned with wood or stone paneling.
Because of their long recovery times, deck ovens sometimes can't keep up with the demands of peak hours. This equipment is more complicated and labor intensive, requiring more attention than conveyor ovens as well as a more experienced cook.
Benefits and Considerations
- More control enables a variety of items to be cooked in the same oven
- Takes longer to recover heat when large quantities of cold food are added
- Require experienced chefs and more attention to operate
Choosing a Conveyor or Deck Oven
If your restaurant is a high-volume operation specializing in one type of pizza or food, conveyor ovens suit this end. They also produce more food with less labor from cooks. However, if you plan to run a traditional sit-down restaurant that spotlights various baked items, consider a deck oven. Deck ovens produce handcrafted pizzas, sandwiches, baked pasta dishes, breads, and meat. To ensure your restaurant maximizes profitability, it's important you buy an oven that fits your restaurant's concept and volume. For a more in-depth guide on these oven types, check out our conveyor oven and deck oven buyers' guides.
