Top-Rated Commercial Pizza Ovens to Elevate Your Business

Wondering which oven is best for pizza commercial? Short answer: it depends on your volume, space, and flavour goals. Whether you're tossing dough beside a blazing wood fire or a conveyor line faster than your commercial mixer, we’ve got the full slice—read on for cheesy details.

Understanding Your Commercial Pizza Needs

Volume and Throughput Requirements

Let’s face it: when the lunch or dinner rush hits, there’s no time for slow ovens. Whether you’re running a high-traffic pizzeria in downtown Toronto or a quiet café in the Rockies, understanding your peak-hour demand is essential.

Estimating Peak Hour Demand

Look at your busiest times—weekend evenings, lunch rushes—and figure out how many pizzas you push out. A fast-casual setup may crank out 60+ pies an hour, while a small neighbourhood joint may peak at 20. Choose an oven that can handle that load without breaking a sweat.

Considering Future Growth

Don’t just buy for today. If you’re planning to add delivery, open a second location, or expand your menu, invest in an oven that grows with you. It’s easier to scale with the right equipment in place.

Available Space and Ventilation

Not every kitchen has room to spare. Space and air flow are serious concerns, especially in older buildings or tight urban spaces.

Footprint of Different Oven Types

Deck ovens are bulky but powerful. Conveyor ovens are long but efficient. Electric models are more compact—great for small kitchens.

Ventilation Requirements for Gas and Wood-Fired Ovens

Gas and wood ovens need proper ventilation systems. In Canada, that often means commercial hoods and certified venting to meet provincial fire codes. Don’t skip this or you’ll be paying fines—or worse.

Menu and Pizza Styles

Your pizza says a lot about your brand. Are you firing up Neapolitan-style pies, thick Chicago slices, or something uniquely yours?

Neapolitan vs. New York Style vs. Deep Dish

Neapolitan pizza craves blazing heat—think 800°F and up. New York style does best in deck ovens around 600°F. Deep dish? You’ll need longer bakes at moderate temps.

Impact of Oven Type on Crust and Toppings

Deck ovens give you crispy crusts and even melt. Wood-fired adds smoky flavour and visual drama. Conveyors bring consistency, perfect for chains.

Budget: Initial Investment and Running Costs

Sticker price is just the beginning. Think about what the oven will cost you over time.

Purchase Price of Different Oven Types

High-end brick and deck ovens aren’t cheap. You could be looking at tens of thousands. Electric and conveyor ovens are often more affordable upfront.

Fuel Costs: Gas vs. Electric vs. Wood vs. Propane

Electricity is reliable but pricey in provinces like Ontario. Gas is a popular middle-ground. Wood brings charm but requires more effort and storage.

Maintenance and Repair Considerations

Deck ovens are tough and low-maintenance. Conveyor systems have moving parts—more things to fix. Wood-fired ovens need regular cleaning and chimney care.

Skill Level of Staff

Not all staff are trained pizza masters. Choose an oven your team can handle confidently.

Ease of Use for Different Oven Types

Conveyors are push-button simple. Deck ovens need a bit of finesse. Wood-fired? That’s a skillset you’ll need to train for.

Training Requirements

Training takes time and money. Automated ovens save you both, but if you want artistry and control, be ready to invest in teaching your staff.

Types of Commercial Pizza Ovens: Pros and Cons

Deck Ovens

What is a Deck Oven?

Deck ovens cook pizzas directly on stone or steel surfaces. Think of them as the workhorses of the pizza world.

Why Most Pizzerias Use Deck Ovens

They’re reliable, versatile, and can bake a wide range of styles. Artisan shops love them for their balance of crust quality and volume.

Temperature Range of Commercial Deck Ovens

Usually 500°F to 700°F.

Cooking Time in a Deck Oven

Roughly 5 to 8 minutes, depending on style.

Pros: Consistent Baking, High Volume, Versatility

Deck ovens shine when it comes to steady output and adaptability.

Cons: Longer Preheat Times, Larger Footprint

They take a while to heat and eat up space. But once they’re ready, they’re workhorses.

Conveyor Ovens

How Conveyor Ovens Work

These ovens use a belt system to move pizzas through a heated chamber. No guesswork—just set the time and temp.

Pros: Speed, Consistency, Ease of Use for High Volume

Perfect for franchises or places that live on takeout.

Cons: Less Authentic Crust, Limited Pizza Styles

Don’t expect that hand-crafted char or airy crust. They’re built for speed, not artistry.

Brick/Wood-Fired Ovens

The Appeal of Wood-Fired Pizza

It’s not just the flavour—it’s the experience. Customers love watching flames dance while their pizza cooks.

Why Wood-Fired Pizza Tastes Better

The high heat and wood smoke add depth, crispness, and a touch of theatre.

Temperature Range of Wood-Fired Ovens

Often over 800°F.

Cooking Time in a Wood-Fired Oven

As fast as 90 seconds for a perfect pie.

Best Dough for Wood-Fired Pizza

Low hydration, short-ferment doughs work best. You want them to puff and char quickly.

Pros: Authentic Flavour, High Heat, Showmanship

They create memorable pizzas and add wow-factor to your setup.

Cons: Higher Skill Level, Ventilation Requirements, Fuel Costs

Great results need experienced hands—and the right setup.

Gas vs. Electric vs. Wood vs. Propane: A Detailed Comparison

Gas Pizza Ovens

Are Gas-Fired Pizza Ovens Any Good?

Absolutely. Many Canadian kitchens rely on them for a reason.

Pros: Quick Heating, Precise Temperature Control, Easier to Clean than Wood

They heat fast, clean easily, and let you dial in temps with precision.

Cons: Less Authentic Flavour than Wood

You miss the smoky notes, but gain in speed and consistency.

Electric Pizza Ovens

Pros: Ease of Use, Consistent Temperature, Often More Affordable Upfront

Plug them in, press a few buttons, and you’re off to the races.

Cons: May Lack High Heat for Authentic Neapolitan, Potential Higher Running Costs

Electricity costs can add up, especially in high-use kitchens.

Combination Ovens (Combi Ovens)

Pizza Cooking Capabilities in Combi Ovens

These aren’t traditional pizza ovens but they work for reheats or unique pizza options.

Safety Advantages Over Wood-Fired Ovens

No flames, no fumes, no surprises. Ideal for safety-first operations.

Pros: Versatility Beyond Pizza, Safety

Good for multi-menu kitchens that want one oven to do it all.

Cons: May Not Replicate Traditional Pizza Oven Results

You won’t get that puffy, blistered crust that turns heads.

Key Features to Look for in a Commercial Pizza Oven

Heating Speed and Efficiency

Speed matters. Faster ovens mean more orders and happier customers.

Temperature Control and Consistency

An oven that swings wildly in temp will ruin your pizza. Look for models with reliable thermostats.

Flavour Profile of Cooked Pizza

Wood-fired gives you flavour you can’t fake. Deck ovens deliver classic texture. Electric keeps things neutral.

Environmental Impact

Electric is cleaner, but hydro isn’t always green. Wood needs sourcing and may not be allowed everywhere.

Installation and Infrastructure Requirements

Wood and gas need venting and potentially permits. Check your local bylaws before buying.

Operating Costs

It’s not just about power—it’s about efficiency. Compare the monthly costs to run each type.

Temperature Range and Control

For Neapolitan, you’ll need 800°F+. For most others, 500°F–700°F does the job.

Build Quality and Durability

Steel frames, stone decks, and solid components mean your oven lasts longer under pressure.

Size and Capacity

Match your oven to your space and your rush times. Too small, and you’ll be behind. Too big, and you waste energy.

Insulation and Heat Retention

Good insulation keeps the heat where it should be. That means lower costs and faster recovery.

Ease of Cleaning and Maintenance

Removable decks, crumb trays, and simple belts save you hours each week.

Safety Features

Look for cool exteriors, auto shut-offs, and overheat protection.

Digital Controls and Programmability

Helpful when you’ve got rotating staff or want to lock in consistency.

Making the Final Decision: Factors to Consider

Your Specific Business Needs and Goals

Your oven should match your vibe. An artisanal bakery needs a different setup than a pizza-by-the-slice joint.

Customer Expectations for Pizza Quality

If your guests expect wood-fired flavour, don’t cut corners. If they want speed, go conveyor.

Local Regulations and Restrictions

Check with your provincial health and safety boards. Some areas restrict wood burning or require vent upgrades.

Long-Term Investment Strategy

Think 5 years down the line. Will the oven still serve your growing business? If not, keep looking.

Conclusion: Choosing the Right Oven for Pizza Perfection

There’s no one-size-fits-all answer—but there is a best oven for your business. For most Canadian pizzerias, a deck or gas oven offers the right blend of performance and practicality. If you’re going for showmanship and flavour, wood-fired might be your calling.

Just remember to factor in your space, staff, volume, and customer expectations. And don’t forget a commercial mixer—because your oven’s only as good as the dough you feed it.