Deck verses Rotating ovens

We have been using Montague and Bakers pride deck ovens and are thinking of buying a rotating tray oven instead of the deck ovens.With increasing order volumes, we were thinking we needed a higher production option verses having alot of hot deck ovens.Thinking of Fish or Picard Revolution hybrid rotating ovens but afraid of sacrificing the quality of taste of a stone hearth deck oven for the advantages of a rotating oven.
We use our own prebaked crust, not fresh baked dough crust.
Any feedback on this issue or any feedback on those 2 rotating ovens choices as far as quality of ovens?

Give me a call or text, have a FISH P-60