Both ovens make pizza; they make it differently. A conveyor oven runs a belt of pizzas through a tunnel of forced hot air (impingement), so every pie exits identical with no operator skill. A deck oven bakes on a stone or ceramic hearth where a cook loads, watches, and rotates by hand for artisan crust. This is a throughput-vs-craft decision, and it should follow your concept, not the other way around. For general oven types, see our commercial oven guide.
Conveyors win on volume and consistency. A single belt commonly runs 40–200+ pizzas per hour, and stacked units multiply that in the same floor space — a three-high stack can approach 500/hour. Crucially, a conveyor removes the operator: load one end, box the other, no rotation, no skill. Deck ovens run roughly 15–60 pizzas per hour and need a trained hand at the peel. If untrained or high-turnover staff will run the line, that difference is decisive.
| Factor | Conveyor | Deck |
|---|---|---|
| Throughput | 40–200+/hr (stackable) | 15–60/hr |
| Crust character | Uniform, good | Artisan, charred, best |
| Operator skill | None needed | Trained cook |
| Footprint | Long belt + landing tables | Compact, needs peel access |
| Menu flexibility | Set-and-forget | Bakes breads, high heat |
Deck ovens win on crust. The hot stone and high ceiling temperature give oven spring, leopard-spotting, and a chew that impingement air cannot fully replicate. If your brand sells on the crust — Neapolitan, New York, artisan — a deck (or higher-temp brick/hearth oven) is the honest choice. If your product is a consistent, topping-forward pie for delivery and volume, the conveyor's uniformity is a feature, not a compromise.
A deck oven is compact but needs open floor in front for the peel. A conveyor needs 1.5–3 m of linear run plus landing tables at both ends, so measure the whole line, not just the box. When floor space is tight but volume is high, stacking conveyors two or three high is the classic answer.
Both oven types come in gas and electric across the size range. Gas usually costs less to run where available and recovers heat fast under a rush; electric installs where gas is not, holds a steadier set point, and often suits smaller footprints and countertop conveyors. Deck ovens also add a third option — wood or coal-fired brick hearths — when the char and theater are part of the brand. See our gas vs electric guide for the trade-offs that apply to either, and factor the connected load into your local utility and permit requirements.
A deck oven is a general baker: its stone floor and high ceiling temperature bake breads, focaccia, calzones, roasted pans, and pizza, so a single deck can serve a broader menu. A conveyor is a specialist tuned for one repeatable result — dial in belt speed and temperature once and every ticket matches, which is exactly what a multi-unit or franchise operation wants. Think about who trains the staff and how much menu variety you run before you commit.
Both need a Type I hood. High-heat pizza baking is a grease-and-smoke source, so plan ventilation early. Size it with the hood CFM calculator, confirm with do I need a hood?, and check local requirements.
Run 100+ pizzas a day with untrained staff — buy a conveyor and stack for volume. Run under about 80 a day and sell on crust character — buy a deck. Many kitchens run both: a deck for the signature pies and a conveyor for rush and delivery.