Good tool for comparing one oven to another… not so realistic for estimating real output of ovens. Actual output after running other items through oven (wings, bread sticks… ??), larger pie sizes and less than optimal spacing by employees during a rush is likely somewhat more than half the rated output. i.e. if you think you will need to produce 120 pies per hour at peak, you better get ovens that are rated close to 200.
Also have a close look at cook time as that is a key variable in these ratings. Depending on your recipe, you may or may not achieve whatever cook time is used as an assumption by the oven manufacturer.
