Deck Oven Output and Recovery Time

Pizza Shop Talk The Think Tank
1

With a skilled oven tender, what kind of production can one expect on a deck oven?

I’m looking at a Baker’s Pride y602 double stack with a 36” by 60” deck and 120k BTUs. I am wondering what kind of output it can reach of 16” pies during peak busy periods, accounting for recovery time.

Should I figure using half of each deck at a time and rotating back and forth as a best case scenario to maintain consistency and quality? Is that too conservative? Not conservative enough?

Any insight is much appreciated!

2

Deck oven manufactures do not publish production figures, to many variables.

3

On a double 48” deck I believe output was: 48-53 pizzas per hour (14” pizza)??

If this has a 60” deck, double deck: 68-72 pizzas per hour (14” pizza)??

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