We current have 4 Marsal Deck ovens (ea holds 6 16inch pies) and we’re having a hard time meeting demand. We increase the wait times on the weekends, but sometimes the pizzas aren’t their best because the stones just lose too much heat.
I’m looking for a conveyor oven that can bake a hard bottom to supplement our deck ovens. I tested one brand with the Lloyd disks and wasn’t impressed. The pizza looked good on the bottom but it was still the typical floppy pie I expect from an impingement oven.
Has anyone here made the switch and can still get a nice hard bottom? If so, which brand ovens do you use?
Does anyone have any other solutions to meet demand? We don’t have enough space for another double stack deck ovens. I’ve seen triple stacks. We can fit a conveyor oven in our commissary but a deck would be a bit more complicated.