Short answer
A deck oven bakes on a hot stone or steel deck, with an operator loading and turning each pizza or tray by hand. A conveyor oven moves food through a heated tunnel on a belt at a set speed, so items come out consistently with little operator skill. Deck ovens are usually chosen for a traditional bake; conveyors for speed and consistency.
Deck ovens suit pizzerias and bakeries that want a traditional bake and have staff to manage it. They stack, so capacity grows by adding decks, and stone decks store heat well, which helps the crust, but they need time to recover their temperature after a heavy rush.
Conveyor ovens, including impingement models that blow hot air at the food, suit high-volume delivery and takeout, sandwich toasting and any menu where the same item must come out identically. Many can be stacked, and the belt width, chamber length and bake time set how much they produce.
Both types are made in gas and electric versions. Check the clearances and ventilation requirements in the manufacturer's installation manual before planning the space.
Updated · By Norpex