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POLL: Do you use conveyor or brick oven?

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Decidion

New member
Just a quick query as to what type of oven the folks here use as their PRIMARY pizza oven. I am very curious as we have always used brick ovens.
 
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Ok, who posted other and didn’t elaborate? 😛

So what, do you use a microwave? Hehehe, just jokin’
 
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Decidion:
Ok, who posted other and didn’t elaborate?
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Maybe they have a brick or two in the bottom of their conveyor. 😃 Put in a couple of bricks and a 2x4 and you can have a brick lined wood oven. 😃
 
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pizza_garden:
How times have changed. A deck oven is now considered “other…” :lol:
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Is there a brick oven that isn’t a deck oven? Is there a deck oven that isn’t lined with brick or some other ceramic pad?

Seriously…I would really like to know as I am only aware of brick deck ovens or conveyor ovens being used for commercial pizza making.
 
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Decidion:
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pizza_garden:
How times have changed. A deck oven is now considered “other…” :lol:
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Is there a brick oven that isn’t a deck oven? Is there a deck oven that isn’t lined with brick or some other ceramic pad?

Seriously…I would really like to know as I am only aware of brick deck ovens or conveyor ovens being used for commercial pizza making.
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These are typically what would be considered a brick oven.

These would be deck ovens.
 
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Decidion:
Is there a brick oven that isn’t a deck oven? Is there a deck oven that isn’t lined with brick or some other ceramic pad?

Seriously…I would really like to know as I am only aware of brick deck ovens or conveyor ovens being used for commercial pizza making.
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Picard makes a stone conveyor oven. I have heard of quite a few using “deck” ovens cooking on steel as opposed to bricks. Rotoflex ovens are sold with steel decks with bricks being an upgrade(with an upgraded price).

I’m a conveyor oven user so I can’t comment on the cook or reasons for using one of the above.
 
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Wood fired ceramic, I use a 50/50 split of oak and birch woods. The oak burns really hot and the Birch imparts a unique, savory flavor.
 
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Thanks for opening my eyes a bit. I figured there were probably some specialized oven types, but I didn’t think they were much used in a typical commercial pizza place.

I also know what a “traditional” brick oven is, but always thought that in your typical pizza restaurant, a deck oven was commonly referred to as a brick oven (whether firebrick or ceramic).

I also wish it was possible to go with a wood fired brick oven in our store, but that isn’t possible, at least without 10s of thousands of dollars of work, something I can’t afford for our little town.

Thanks everyone for the replies 🙂
 
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I use a deck oven but I knew what you meant. When explaining to a customer I refer to my deck as…we cook our pizzas on stones.

I have seen a few brick ovens and would love to get my pie in one…but taste delicious in the deck 🙂 Sadly we have had the deck oven for almost 18 years and they are on it’s last leg. When we had our other location we had a brand new deck and even after 2 years just never tasted identical to our original oven. It was wierd. Like a great pair of jeans the more you wear um out the better they get.
When we sold the place we decided to keep the old and sell the new.

Kris
 
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I’ve been sold for a while but used deck/stone. IMHO, there is a huge difference in quality.

HTH

PD
 
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