- Tomlinson 1024213 Countertop Pizza Oven - Single Deck, 120v
- SKU: 067-1024213
- (508FCG) Fusion Premium Pizza & Snack Oven, countertop, 12", see-through tempered glass door, interior cabinet light, 30 minute timer with hold feature, adjustable temperature control (150-450F), removable crumb tray, skid resistant feet, 60" (3) wired grounded cord with (3) prong male plug, chrome plated baking rack, brushed stainless steel exterior, 1-year limited warranty, 1450 watts, 12.1 amps, 120v/60/1-ph, NSF, cULus
- Tomlinson 1023221 Countertop Pizza Oven - Single Deck, 120v
- SKU: 067-1023221
- 507FC Fusion Pizza Oven, 12", electric, countertop, single deck, chrome plated baking rack, removable crumb tray, flip-up handle, stainless steel exterior, skid-resistant feet, bakes thin and regular crust frozen pizzas; pre-set temperature, 15 minute timer, power-on light, 120v/60/1-ph, 1450 watts, 12.1 amps, UL, NSF
- Waring WPO500 Countertop Pizza Oven - Single Deck, 120v
- SKU: 141-WPO500
- Pizza Oven, single compartment, single ceramic deck, holds 18" diameter pizza, manual 30-min timer with audible alert, 150° - 840°F (66° - 449°C) temperature range, aluminized steel interior with light, stainless steel exterior with full insulation, 4" adjustable legs, 120v, 1800 watts, ETL, UL, NSF
- Nemco 6205 Countertop Pizza Oven - Single Deck, 120v
- SKU: 128-6205120
- Pizza Oven, electric, countertop, 2-deck, insulated, removable 19" fibrament decks, tubular heating elements, thermostatic controls 300-700F, 60 min. bell timer, automatically vented with a power fan, stainless steel construction, 6' cord & 5-15P plug, 1800 watts, 15 amps, 4" adjustable legs, ETL, NSF, 120/60/1v
- Bakers Pride Y602 Double Pizza Deck Oven, NG
- SKU: 455-Y602NG
- Pizza Deck Oven, NG gas, 60"W x 36"D deck, two 8" high sections, with ceramic decks, microslide heat controls range 300F - 650F, stainless steel exterior finish, 16" painted legs, 240,000 BTU
- Bakers Pride Y600 Pizza Deck Oven, NG
- SKU: 455-Y600NG
- Pizza Deck Oven, NG gas, 60"W x 36"D deck, one 8" high section, with ceramic deck, microslide heat controls range 300F - 650F, stainless steel exterior finish, 30" painted legs, 120,000 BTU, NSF, CE
- Bakers Pride EB-2-2828 Double Multi Purpose Deck Oven, 220-240v/1
- SKU: 455-EB228282201
- All Purpose Deck Oven, electric, countertop, (2) 28"W x 28"D x 5-1/4"H cavities, steel decks, independent top & bottom thermostats with temp. range 200F - 750F, 60 min. electric timer, interior lights, glass windows in tilt-up doors, stainless steel exterior, 4" legs, 9.5kw, 220-240v/60/1ph
- Bakers Pride DP-2BL Countertop Pizza Oven - Double Deck, 240v/1ph
- SKU: 455-DP2BL2401
- Pizza/Bake Oven, electric, countertop, brick lined, two compartment, each 20-3/4"W x 20-3/4"D x 5-1/2"H Cordierite hearth baking decks, individual 284 - 680F, 15 min. mechanical timers, stainless steel exterior, 4" adjustable legs, interior light, 5,050w, 240/60/1v
- Bakers Pride P22S Countertop Pizza/Pretzel Oven - Single Deck, 208v/1ph
- SKU: 455-P22S208
- Oven, countertop, electric, pizza/pretzel, single compartment, 3-1/4" deck height, two removable 20-3/4"W x 20-3/4"D Cordierite hearth decks, 300F - 650F thermostat, 15 min. mechanical timer, stainless steel exterior, 3,600w, 208/60/1v
- Blodgett 981DOUBLE Double Multi Purpose Deck Oven, NG
- SKU: 015-981DOUBLENG
- Oven, deck-type, NG gas, 42" wide x 32" deep decks, two sections, consists of two 7" high baking compartments per section, mechanical thermostat, steel decks, stainless steel top, front, sides and back, large crown angle trim, double gas connector, 50,000 BTU per section, ETL, NSF
- Blodgett 981DOUBLE Double Multi Purpose Deck Oven, LP
- SKU: 015-981DOUBLELP
- Oven, deck-type, LP gas, 42" wide x 32" deep decks, two sections, consists of two 7" high baking compartments per section, mechanical thermostat, steel decks, stainless steel top, front, sides and back, large crown angle trim, double gas connector, 50,000 BTU per section, ETL, NSF
- Wood Stone WS-BL-3030-RFG Pizza Deck Oven
- SKU: 633-BISTRO3030
- Bistro 3030 Stone Hearth Oven, radiant gas flame, 22" w x 19" d hearth, (4) 8", (2-3) 10", (1) 12" or (1) 16" pizza capacity, monolithic cast-ceramic floor & dome create "deep heat sink", heavy duty stainless steel exoskeleton, heavy duty steel frame base, 8" OD flue collar, ETL Sanitation, 55,000 BTU, cETLus, ETL
These models can trace their origins back to some of the earliest cooking methods and their relative simplicity makes them a big part of a lot of foodservice operations. Bakers value them because they provide a consistent heat that quickly bakes cookies and gives a beautiful brown crust to breads. They’re popular in Italian eateries, where they do everything from the obvious – heating pizza – to baking pasta dishes. A good steakhouse chef can produce a perfect sirloin in one without having to brown on a griddle then move to a broiler.
Full-size units will typically have burners both below the deck and above the cooking area, which means complete heating for your foods. That gives some models the strength to bake, broil, and roast, and provides all of them the ability to produce perfectly crisp crusts while heating toppings and melting cheese.
Having that full coverage from the heating elements means more even and faster cooking. You shouldn’t end up with a doughy crust and burnt toppings or tepid toppings and a burnt crust with one of these units. For the ability to precisely control the heat to perfectly cook a range of foods, opt for a model with independently controlled burners. As the name implies, they give you the ability to adjust the heat from both the top and bottom burners.
There are other options that allow for faster cooking. Some models have a perforated deck, which allows for better air circulation, while a majority of them will employ a convection fan to eliminate hot and cold spots.
One thing to consider when shopping for a deck oven is the location of the pilot light and the controls. Many operations build these into a wall to provide a more attractive display and those that do must ensure their construction plans allow access to those two important parts of the oven.
High Production Capability
Though it might be easy to assume a conveyor model, with its relatively hands-off operation and moving belt, would be the champion when it comes to volume, that’s not necessarily the case. If your kitchens is staffed by inexperienced workers, that would probably be true. However, a chef who knows what he or she is doing can actually produce more pizzas in an hour with a deck oven than with its conveyorized cousin. Many models will fully cook a pizza in 10 minutes or less.
Deck Surface Options
As you refine your search for the right model for your kitchen, you may want to take note of the type of deck each offers. That surface can dictate things like what you’re able to cook and what temperatures your oven will be able to achieve.
The most economical models will have a stainless steel surface, with most of those in the countertop category. They have an easy-to-clean, non-stick plate, but they don’t typically offer the authentic, hearth-baked cook that some customers crave. The heat radiated from this type of surface is not as even as what comes off denser options. It’s important not to scratch or pit the plate, as that can ruin its non-stick properties, create a home for bacteria, and promote corrosion.
The most common option in this category is the stone hearth, which actually includes a long list of generic and proprietary materials. Some companies use ceramic or actual slate stone, while others use a brick surface. That allows them to retain heat better, even when the deck is covered with cold pizza or dough. They’re great for bakers. Hearth baked breads need relatively low baking temperatures but need to take advantage of the stored heat in the stone to take shape.
In addition to specialty surfaces, some models have a brick-lined cooking chamber, a feature prized by many chefs. Those bricks absorb and radiate heat, which means these units offer quick recovery times, the span between when cold food is introduced and the chamber gets back to the set temperature. This results in shorter baking times and increased production capacity. Brick lining also serves as a type of insulation, so bricked-lined ovens retain heat well and are more energy efficient.
The Baking Oven vs. the Pizza Oven
Certain models are essentially designed just for pizza baking, with a short cavity that puts the baking deck closer to the overhead heat. That provides faster and more even cooking, and also prevents energy being wasted to heat a larger cabinet.
Models designed to do more baking, which means they’ll host larger items like loaves of bread, will have a taller cavity. That allows more room for larger items and keeps them sufficiently away from the hot upper element to prevent burning or overcooking of the top of the food.