I’m Working on setting up my pizza shop…need some good advice on the benefits or draw backs of a conveyor oven vs a deck oven…my past experience is with conveyor ovens, but i want to understand all my options.thanks 
conveyor ovens are employee proof…=cant over cook a pizza - you can and will in a deck
rotating from hot spots…
spilling pizzas on your deck…=lack of practice= new employees…etc…
I would consider a conveyor
good luck
Hi pizza_is_fantastic
Send me or post your fax or Email and I will send you a dissertation on the question of Deck or conveyor that is to large to post here.
George Mills
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Got the avove message when trying to contact you
George Mills
George,
Being in I.T. in my other life outside pizza, it appears that the “&” in the email address should actually be an “@”.
Scootie and George…The reason the email address was shown as it was, was to prevent the “robots” from picking it up…Scootie best to edit your post to remove emailk address so JP does not start getting a bunch of spam…
I’d love to read the info you are sending. I’d bet if it won’t fit here, that PMQ would be interested in seeing it as a possible article.
Hi snowman:
Send your E mail or fax number to pizzaovens@aol.com and I will send the dissertation to you.
George Mills