Integraoligist
New member
Will be opening a new location soon and wanted to know…
Is there a list of positives and negatives for Conveyer Ovens as compared to Deck Ovens?
Have always used deck ovens, and have always had the pizza boy’s burn/undercook pies.
I figure with a conveyer I should never have this problem, but then there are more mechanical pieces to go wrong too.
I’m looking to get more energy efficient with a conveyer as well so I can keep my gas bill low.
I expect to pay around $15k for a nice “newer-used†more efficient double stack.
Thanks all for the help!
Is there a list of positives and negatives for Conveyer Ovens as compared to Deck Ovens?
Have always used deck ovens, and have always had the pizza boy’s burn/undercook pies.
I figure with a conveyer I should never have this problem, but then there are more mechanical pieces to go wrong too.
I’m looking to get more energy efficient with a conveyer as well so I can keep my gas bill low.
I expect to pay around $15k for a nice “newer-used†more efficient double stack.
Thanks all for the help!
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