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Pizza Ovens
Commercial Pizza Ovens for Pizzerias, Restaurants and Takeout Kitchens
A commercial pizza oven bakes at the high, steady temperature a good crust needs, and holds it while order after order goes through. The right oven depends on your crust style, your output at the rush, and the fuel and ventilation you have on site.
A3 Equipment supplies commercial pizza ovens to order rather than holding them in stock, because a pizza oven is a decision about one kitchen, not a shelf item. Send us your crust style, the pies you need out per hour and the gas, power and hood you have, and our team will come back with the models that fit and a delivered price.
This page explains how the main oven types differ and what to settle before you buy, so the quote you ask for is the right one.
Types of Commercial Pizza Oven
Deck ovens
Pizza bakes directly on a hot stone or steel deck, which is what gives a crisp, blistered base. Decks stack, so capacity grows upward rather than outward. They need a cook who can read the bake, which is exactly what a traditional pizzeria wants. Gas and electric versions both exist, and recovery between pies is the spec that matters.
Conveyor ovens
Pizza goes in one end on a belt and comes out the other, baked the same way every time. Nobody has to watch it. That consistency is why chains, delivery kitchens and high-volume counters use them. Set the belt speed and the temperature once and the result repeats all shift.
Brick and wood-fired ovens
A domed brick chamber running very hot gives the leopard-spotted Neapolitan crust in 60 to 90 seconds. These are as much a dining-room feature as a piece of equipment. Wood-fired installations carry extra fire-code and ventilation requirements, so check local rules before you plan one.
Countertop and convection pizza ovens
Smaller electric ovens sit on a counter and suit cafes, bars, convenience stores and anywhere pizza is a side of the menu rather than the whole of it. Output is lower, and the crust is different from a deck bake, but the footprint and the install are far simpler.
| Type | Best suited to | Key consideration |
|---|---|---|
| Deck | Traditional pizzerias, crisp bases | Deck recovery between pies, and a cook who can work it |
| Conveyor | High volume, delivery, chains | Belt width and pies per hour against your peak |
| Brick or wood-fired | Neapolitan menus, open kitchens | Fire code, ventilation and the build itself |
| Countertop | Cafes, bars, pizza as a side line | Lower output, simpler power and install |
What to Settle Before You Order
- Pies per hour at the rushSize the oven to your busiest hour, not your daily total. This is the number that decides deck count or belt width.
- Crust styleNeapolitan, New York, pan and thin-crust all want different heat and different ovens. Decide the product first, then the oven.
- Fuel and supplyNatural gas, propane or electric. Confirm what is actually available at the site, at what capacity, before you compare models.
- VentilationA pizza oven needs an exhaust hood that meets local code, and make-up air to match. Plan the hood with the oven, not after it.
- Footprint and the route inMeasure the space, the doorways and the path. Deck ovens are heavy and often arrive in sections.
- InstallationGas connections should be made by a licensed gas fitter, and most jurisdictions require an inspection. Ask your installer what applies.
- What goes with itStands, legs, stones, peels and a pizza prep refrigerator are part of the line, not afterthoughts.
Send A3 Equipment your crust style, your pies per hour and the gas, power and hood on site, and our team will quote the ovens that fit.
The Rest of the Pizza Line
The oven is one piece. These are the categories A3 Equipment carries today for a pizza operation.
Tell us what you bake, and we will quote the oven
Send us your crust style, the pies you need out at the rush, and the gas, power and hood you have on site. We will come back with the models that fit and a delivered price for your address.
- Phone
- (778) 512-5098
- Toll-free
- +1 833-673-1893
- Info@a3trading.ca
- Warehouse
- 107 12332 Pattullo Pl, Surrey, BC V3V 8C3
Commercial Pizza Oven FAQs
Does A3 Equipment stock pizza ovens?
We supply them to order rather than holding them in stock. Send us your crust style, your output at the rush and your utilities, and we will quote the models that fit and a delivered price.
Deck or conveyor: which should I choose?
A deck oven gives a crisp, traditional base and rewards a cook who can read the bake. A conveyor oven gives the same result every time with no one watching it, which suits high volume and delivery. Choose by product first, then volume.
What temperature does a commercial pizza oven reach?
It depends on the type. Deck and conveyor ovens typically run in the 500 to 700°F band, while wood-fired and Neapolitan ovens run far hotter and bake a pie in 60 to 90 seconds.
How many pizzas per hour do I need?
Work from your busiest hour, not your daily total, and allow a margin above it. That figure is what sets deck count on a deck oven and belt width on a conveyor.
Does a pizza oven need a hood?
Yes. A commercial pizza oven needs an exhaust hood that meets local code, with make-up air to match. Confirm requirements with your installer and local authority before ordering.
Gas or electric?
Your available supply usually decides it. Confirm the gas line size or the electrical capacity at the site first, then compare models within what you can actually feed.
Can a combi or convection oven bake pizza?
It can bake a pizza, but it will not give a deck-baked base. If pizza is a small part of the menu, a combi oven may be enough. If pizza is the business, buy a pizza oven.
What else do I need alongside the oven?
A pizza prep refrigerator, a stand or legs, peels and stones, and somewhere to hold finished pies such as a pizza warmer. We can quote the line together.