Pizza / Deck Oven

Commercial pizza deck ovens for Australian pizzerias, restaurants and bakeries — stone-deck baking chambers that cook bases directly on a heated refractory deck for the crisp, evenly coloured crust a conveyor belt can't match. The range runs from compact countertop electric units for cafés through to single, double and triple deck floor ovens in electric and gas. Deck ovens sit within our wider commercial ovens range, or browse all commercial cooking equipment if you're fitting out the whole line.

Who deck ovens are for

If pizza is the menu — not a side hustle on it — a deck oven is the benchmark. Pizzerias and Italian restaurants run stacked decks because the stone holds and recovers heat through back-to-back bakes, so the tenth pizza of the rush comes out like the first. Bakeries use baking decks for sourdough, ciabatta and pastry, where bottom heat straight off the stone sets the crust properly. Cafés, takeaways and pubs adding a pizza line get started with a countertop deck that delivers the same direct-on-stone bake in a benchtop footprint, without the install cost of a floor model.

What's in scope

Countertop electric decks

Compact electric decks from BakerMax and Anvil in single and double deck configurations — the entry point for cafés, takeaways and venues testing a pizza menu. Same principle as the big units: stone deck, independent top and bottom heat, just sized for a bench.

Single, double and triple deck floor ovens

Moretti Forni's iDeck and serieS ranges, with per-deck capacities from 4 up to 18 or more 30 cm pizzas and a choice of electro-mechanical or digital controls. Each deck is an independent chamber with its own temperature settings, so a double deck can run pizza up top and garlic bread or focaccia below.

Gas deck ovens

Moretti Forni's P110G series in single, double and triple deck — the pick where the kitchen already runs on gas or the electrical supply can't carry a large electric oven. Gas units must be installed by a licensed gasfitter.

Neapolitan and high-temperature decks

The Moretti Forni Neapolis line is built for Neapolitan-style pizza — the very high deck temperatures that turn out a leopard-spotted crust in around 60–90 seconds.

Bakery deck ovens

The serieS baking decks crossover into bread and pastry production — if you're outfitting a bakehouse rather than a pizzeria, see the wider bakery equipment range for mixers, provers and the rest of the line.

How to choose a pizza deck oven in three steps

Three decisions, in order, get you to the right oven.

Step 1 — Size the deck to your peak hour

Deck capacity is quoted as pizzas per bake — commonly 4, 6, 9, 12 or 18 x 30 cm pizzas per deck. At a typical four-to-five-minute bake, a nine-pizza deck turns out roughly 100 pizzas an hour at full load. Count the orders you need to clear in your busiest hour and size to that, not your daily total.

Step 2 — Electric or gas

Electric decks give precise, repeatable top and bottom heat control and suit most sites; countertop units run on single phase while larger floor decks typically need three-phase power, so check the spec sheet against your switchboard. Gas decks make sense where the kitchen already has gas supply or power is limited — budget for a licensed gasfitter on installation either way.

Step 3 — Single deck or stacked

A double or triple deck multiplies capacity in the same floor footprint, and because each chamber heats independently you only fire the decks you need outside the rush. Confirm door clearance and ceiling height for stacked units, check your exhaust and ventilation requirements before ordering, and plan the bench layout — a pizza prep fridge beside the oven keeps dough and toppings at hand and at temperature.

Still weighing a deck against a conveyor or wood-fired oven? Our commercial pizza oven guide — deck, conveyor or wood-fired walks through which style fits which business. If throughput with minimal operator skill matters more to you than crust character, compare impingement ovens — the conveyor alternative built for volume.

Popular picks: two proven starting points are the BakerMax compact countertop double deck electric oven EP-2T for cafés and takeaways, and the Moretti Forni iDeck single deck digital oven iDM72.72 where a pizzeria wants Italian stone-deck performance with digital control.

Frequently asked questions

What is a commercial pizza deck oven?

It's a commercial oven that bakes pizzas directly on a heated stone or refractory deck inside an insulated chamber, with separately controlled top and bottom heat. Baking on the stone gives the base direct conducted heat, which is what produces the crisp, blistered crust this style of oven is known for. Most models come in single, double or triple deck configurations.

Is a deck oven or a conveyor oven better for pizza?

A deck oven gives better crust quality and flexibility — it bakes pizza, bread and pastry — but needs an operator who can load, turn and time the bake. A conveyor (impingement) oven trades some crust character for consistency and throughput: anyone on the roster can run it. Pizzerias usually choose deck; high-volume takeaways and venues without a dedicated pizzaiolo often choose conveyor.

Should I buy a single or double deck pizza oven?

Size to your peak hour. If one deck covers your busiest service with a margin, a single deck costs less to buy and run. A double or twin deck doubles capacity in the same footprint and, because each chamber is independently controlled, you can run one deck through quiet periods and fire both for the rush — or bake bread on one while pizza runs on the other.

Are commercial deck ovens gas or electric?

Both are available. Electric decks are the most common — precise top and bottom heat control, with compact units on single phase and larger floor models typically on three-phase power. Gas deck ovens suit kitchens with existing gas supply or limited electrical capacity, and must be installed by a licensed gasfitter under Australian regulations.

How many pizzas per hour does a deck oven cook?

It depends on deck capacity and bake time. Capacities run from 4 up to 18 or more 30 cm pizzas per deck; at a typical four-to-five-minute bake, a nine-pizza deck produces roughly 100 pizzas an hour at full load, and stacking decks multiplies that. Neapolitan-style high-temperature ovens bake in around 60–90 seconds, so smaller decks still turn over serious volume.

Can I bake bread and pastries in a deck oven?

Yes — the stone deck and independent top/bottom heat that suit pizza also suit sourdough, ciabatta, focaccia and pastry, and ranges like Moretti Forni's serieS are built as baking decks first. Bakeries routinely run deck ovens as their primary bread oven; just match deck height and temperature range to what you bake.

Do you deliver deck ovens across Australia?

Yes. Commercial Kitchen Store ships Australia-wide, from countertop units to multi-deck floor ovens. Larger decks ship on a pallet to commercial addresses — call our Australian-based team on 1300 111 901 for a delivery quote or help sizing an oven to your service.