A deck oven lends itself to a wider variety of menu items. They are simply designed and usually require less servicing. The deck oven requires a higher skill level to operate than a conveyor oven. Conveyor impingement ovens reduce bake times and out-produce deck ovens due to the dynamic of forced air. They also offer increased consistency. Because no tending is necessary, conveyor ovens can be used by lesser skilled employees.

The most important piece of equipment in any pizza operation is the oven. Pizza ovens deliver high heat, rapid temperature recovery and a high production environment. These "specialty" ovens range in size from countertop to large, multi-level floor models. The oven is an expensive investment, and selecting the proper one is crucial. Some things to consider when selecting the right pizza oven for your operation:

• How big a footprint is available for an oven?
• What is the volume production necessary during the busiest shift?
• What is the budget for equipment purchases?
• Will more than one oven be needed, or is the unit stackable?
• What is the skill level of the operator?
• What is the available power source?
• Will a ventilation system be required?

Our skilled staff can help you determine what is the best oven for your situation.

Globe Equipment Company recommends the use of Bakers Pride and Blodgett pizza ovens.