pizzapirate:
I can see a practical use for having two openings but since they were small you would have to keep rotating the deck to get to the next pizza.
In short, I don’t quite understand your complaints. Even in a conveyor, you can only access 4 pizzas at a time… 2 on the exit shelf and 2 coming out of the oven. Again, I’m not quite sure what you’re expecting. Even if the Fish oven holds 6 pies per shelf, are you going to open the oven, put 6 pies on, wait for the next shelf and put 6 on it? I doubt it. You’ll put the next pizza in when it’s ready to go in. Therefore, unless you have a full oven, you’re only going to have access to 2 or 3 pizzas at a time.
One of the downsides of those Fish ovens is that they appear to take a lot of floor space. I’ve seen ONE in person (there are lots in use, just that they seem to have their biggest clientele in Chicago) and only for a very short time, have never cooked in one, never even got that close. I obviously can’t compare/contrast the pure virtues of each, but either I gave the Rotoflex too much credit or you gave it too little.