Deck, Conveyor or Countertop? How to Choose a Commercial Pizza Oven
Adding pizza to your menu, or upgrading the oven you've got? The right commercial pizza oven depends on how many pizzas you sell, the power you have and who's doing the cooking. This guide explains the three main types (countertop, stone deck and conveyor) so you can pick the one that suits your business.
The three types at a glance
| Type | Best for | Power | Typical capacity |
|---|---|---|---|
| Countertop | Cafés, bars, kiosks adding pizza | Standard 10A power point | 1–2 pizzas at a time |
| Stone deck | Pizzerias and restaurants wanting a crisp, stone-baked base | Usually 3-phase | 4–8 pizzas at a time |
| Conveyor | Takeaways and pubs wanting consistent results | Usually 3-phase | A steady flow of pizzas per hour |
Countertop pizza ovens: the easy way to start
Countertop pizza ovens are compact electric ovens with a pizza stone in each deck. Their biggest advantage is that many plug into a standard 10A power point, so there's no electrician or 3-phase power needed. That makes them ideal for cafés, bars and kiosks testing pizza on the menu.
The BakerMax EP-1T has one deck with a 400 × 400mm ceramic stone and reaches 350°C. The BakerMax EP-2T is the same design with two decks, so you can cook two pizzas at once. Both run on a standard 10A plug.
Keep in mind: countertop ovens run cooler than dedicated deck ovens, so pizzas take longer to cook. They suit low to moderate volumes rather than a busy Friday night rush.
Choose countertop if:
- You're adding pizza to an existing menu
- You only have standard power points available
- Bench space is tight
Stone deck pizza ovens: the pizzeria classic
Deck ovens cook pizza directly on a hot stone base, which gives the crisp, blistered crust most pizzerias are after. They run much hotter than countertop ovens and hold more pizzas, and many let you run each deck at its own temperature, so you can bake bread or focaccia alongside pizza.
- The BakerMax Black Panther EP-2-1E is a compact single deck that reaches 500°C on a stone sole and cooks four 30cm pizzas at once. It's a strong step up from a countertop oven.
- The BakerMax TP-2-1 is a full-size single deck that cooks four 40cm pizzas at up to 450°C.
- The Prismafood TP-2 doubles that with two independent decks, cooking eight 40cm pizzas at a time.
Keep in mind: deck ovens need someone who knows how to load, watch and turn pizzas, and most need 3-phase power.
Choose a stone deck oven if:
- Pizza is a main part of your menu
- You want an authentic, stone-baked base
- You have 3-phase power or can have it installed
Conveyor pizza ovens: consistency without a pizza chef
A conveyor oven carries each pizza through a heated tunnel on a moving belt. You set the belt speed and temperature once, and every pizza comes out the same, whoever is on shift. That's why conveyor ovens are popular with takeaways, pubs and food courts.
The BakerMax HX-1/3NE is a benchtop conveyor oven that cooks up to 16 pizzas per hour (300mm), with variable belt speed and a fan-cooled exterior that stays safe to touch.
Keep in mind: conveyor ovens need more bench length (the HX-1/3NE is 1510mm wide with its belt extended), and they suit standard pizzas better than artisan styles that need watching.
Choose a conveyor oven if:
- You have changing or less experienced staff
- Consistency matters more than an artisan crust
- You have the bench length and 3-phase power
Four questions to ask before you buy
1. How many pizzas do you need at your busiest time?
Work out how many pizzas you sell in your busiest hour, not across the day. A couple of pizzas an hour suits a countertop oven; a busy pizzeria needs a single or double deck.
2. What power do you have?
Check whether your site has 3-phase power before you order. Countertop ovens like the EP-1T and EP-2T plug into a standard 10A outlet, but deck and conveyor ovens usually need 3-phase and must be connected by a licensed electrician.
3. Who will be cooking?
Experienced pizza makers get the most from a deck oven. If staff change often, a conveyor oven gives more consistent results.
4. How much space do you have?
Measure your bench and allow room around the oven for ventilation and safe access. Every product page lists the oven's dimensions and weight, and larger deck ovens can sit on a matching stand.
Before your oven arrives
- Power: have an electrician confirm your supply and install a 3-phase outlet if needed.
- Ventilation: check with your local council and a ventilation specialist whether you need an exhaust canopy. Requirements vary by location and setup.
- Bench or stand: make sure it can take the weight. The TP-2 weighs 154kg.
- Delivery: plan help or equipment to move heavier ovens into place, and check your doorways are wide enough.
Frequently asked questions
Can I run a commercial pizza oven on a normal power point?
Yes, some can. Countertop models like the BakerMax EP-1T and EP-2T plug into a standard 10A power point. Most deck and conveyor ovens need 3-phase power.
Single deck or double deck?
A double deck oven doubles your capacity in roughly the same floor space, and lets you run two different temperatures. If you expect pizza sales to grow, a double deck gives you room to grow.
How hot does a commercial pizza oven get?
It depends on the type. Our countertop ovens reach 350°C, the Prismafood and BakerMax TP deck ovens reach 450°C, and the BakerMax Black Panther reaches 500°C.
Which oven gives the most authentic pizza?
For a crisp, stone-baked base, a stone deck oven is the best choice.
Find the right oven for your business
Browse our full range of commercial pizza ovens, with delivery Australia-wide. Not sure which suits you? Email us at sales@supplymykitchen.com.au with your menu, power supply and space, and we'll help you choose.