Illustrative editorial image; it does not represent a specific model or confirm stock.
Compare batch baking on a hearth with continuous belt cooking, based on pizza format, service flow and available space.
What it does and where it fits
A deck pizza oven bakes pizzas on a stationary hearth surface, while a conveyor oven moves them through a heated chamber on a belt. Both can serve pizza operations, but their workflows differ.
How it differs from related equipment
Deck ovens let staff manage individual loads and hearth zones. Conveyor formats support repeated pass-through cooking when menu and workflow suit a continuous belt. Neither should be selected from output claims without a menu test.
What to confirm before choosing
Compare pizza size, crust style, peak orders, staff handling, cleaning and extraction. Confirm belt or deck dimensions and utilities for the proposed model and layout.
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