The commercial pizza oven category includes several subcategories of well-known commercial ovens. The pizza deck oven and wood-fired pizza oven provide what most consider authentic results, turning out crispy crusts, sometimes with a hint of smokiness. The conveyor and impinger could be thought of as more of an industrial pizza oven, churning out pies by the dozen with little human involvement, which makes them perfect for chains and quick-service establishments. Meanwhile, the countertop pizza oven allows even space-limited kitchens to add new items to their menus, with options that allow par baking of fresh pizzas and reheating of frozen pies.
Choosing the right commercial pizza oven is a huge part of ensuring the success of your eatery. Deck-style models of this type of equipment have a flat, solid shelf on which food is cooked directly. With hot air filling the cabinet from the typically stone, brick, or ceramic shelf, these provide for a crisp crust. Meanwhile, conveyor and impinger models are better for pan-baked pizzas with softer crusts. Their ability to provide a high volume of dishes in a short time and with minimal effort from the operator makes them great for busy kitchens, including chain pizzerias and sandwich shops that bake their offerings.