Commercial Pizza Ovens Buyer’s Guide: Electric, Gas and Countertop Models
Your commercial pizza oven is the heart of your pizza business. It influences crust quality, baking time, energy use and how smoothly your kitchen runs during peak service. With many electric, gas and countertop pizza ovens on the market, it can be difficult to know which one is truly right for your concept.
This buyer’s guide explains the main types of commercial pizza ovens, compares electric pizza ovens, gas pizza ovens and countertop pizza ovens, and helps you choose based on capacity, space and menu.
Who is this commercial pizza oven guide for?
This guide is written for buyers who want a clear, practical overview of commercial pizza ovens, including:
- Independent pizzerias and pizza chains planning new stores or upgrading existing ovens.
- Italian restaurants and casual dining venues that offer pizza along with other dishes.
- Bars, cafés and food trucks adding pizza as a high-margin menu item.
- Hotel, resort and catering kitchens serving pizza for buffets, room service or events.
- Central kitchens and dark kitchens producing pizza for delivery and takeaway.
If you are comparing different commercial pizza oven options and need to decide between electric pizza ovens, gas pizza ovens and countertop pizza ovens, this guide will help you define your requirements and shortlist suitable models.
commercial pizza oven, electric pizza oven,
gas pizza oven and countertop pizza oven. These mainly describe the power source,
size and installation style. Understanding them makes it easier to compare ovens and talk with suppliers using clear language.
What is a commercial pizza oven and what makes it different?
A commercial pizza oven is designed to bake pizzas quickly and consistently in a professional kitchen. Compared with a domestic oven, it is built for:
- Higher temperatures suitable for pizza crust.
- Faster recovery between batches during busy periods.
- More stable baking results across multiple pizzas.
- Continuous daily use in commercial environments.
Depending on your concept and volume, you might choose a deck-style pizza oven, a conveyor pizza oven or a compact countertop pizza oven. This guide focuses on electric and gas deck-style ovens and countertop models because they are widely used in bakeries, restaurants and smaller pizza operations.
How do electric, gas and countertop commercial pizza ovens compare?
Before looking at individual features, it helps to compare the three main categories of commercial pizza ovens.
| Aspect | Electric Pizza Oven | Gas Pizza Oven | Countertop Pizza Oven |
|---|---|---|---|
| Typical users | Pizzerias, bakeries, restaurants with stable power supply. | High-output pizzerias and kitchens already using gas widely. | Cafés, bars, food trucks and small kitchens with limited space. |
| Power source | Runs on electricity only. | Uses gas as the main heat source, with electrical parts for controls and ignition where applicable. | Usually electric; designed to sit on a counter or prep table. |
| Installation focus | Requires suitable electrical capacity and ventilation according to local rules. | Requires gas connections and ventilation in line with regulations. | Compact and simpler to position; still follow any relevant electrical and ventilation requirements. |
| Capacity range | From small single-deck to multi-deck ovens for higher output. | Often used for medium to high production in busy pizzerias. | Best for lower to medium pizza volumes and smaller sizes. |
When should you choose an electric commercial pizza oven?
An electric pizza oven is a popular choice for many pizzerias and restaurants because it fits locations where electricity is the primary energy source. It is also common in shopping centres and mixed-use buildings where gas connections are limited.
| What is it? | A commercial electric pizza oven uses electric elements to heat the baking chamber and often has top and bottom heat control. It may have stone or metal decks and can be single or multi-deck. |
|---|---|
| Typical users and locations | Ideal for pizzerias, restaurants and bakeries with stable electrical capacity, especially in buildings where gas installations are restricted or more complex to arrange. |
| Main advantages |
|
| Points to consider | Check that your electrical supply and local regulations support the oven’s power requirements and any ventilation needs. |
When does a gas commercial pizza oven make sense?
A gas pizza oven is commonly chosen in kitchens where gas is already used for cooking and where gas supply and ventilation infrastructure are well established.
| What is it? | A commercial gas pizza oven uses gas burners for heat. Electrical power may still be used for controls, ignition and lighting, depending on the model. |
|---|---|
| Typical users and locations | Often used by pizzerias and restaurants in areas where gas is commonly used in commercial kitchens and where appropriate gas and ventilation infrastructure already exists. |
| Main advantages |
|
| Points to consider | Gas ovens must be installed according to local gas and ventilation regulations. Coordination with your gas supplier and installer is important at the planning stage. |
Who should choose a countertop commercial pizza oven?
A countertop pizza oven is a compact electric or small-deck pizza oven designed to sit on a counter or preparation table. It is ideal when space is limited or when pizza is one part of a broader menu.
| What is it? | A commercial countertop pizza oven is a smaller, space-saving pizza oven that typically bakes one or several pizzas at a time on a compact deck or tray. |
|---|---|
| Typical users and locations | Well suited to cafés, bars, food trucks, kiosks and small kitchens that want to serve pizza without installing a full-size pizza deck oven. |
| Main advantages |
|
| Points to consider | Capacity is limited compared with large deck or conveyor ovens, so it is important to check how many pizzas you need to bake during peak periods. |
What oven capacity and pizza style are you planning for?
Choosing the right commercial pizza oven starts with understanding your pizza style and your busiest hours. Different concepts require different deck sizes and number of pizzas per batch.
| Key questions |
|
|---|---|
| Why it matters | Your answers guide the choice between a larger electric or gas pizza oven versus a more compact countertop pizza oven. They also help you decide how many decks or chambers you may need. |
| Typical examples |
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How should you plan space, layout and installation for a pizza oven?
A commercial pizza oven must fit not only technically but also practically into your kitchen. Good layout planning makes your pizza station faster and safer.
| Space and access | Check oven dimensions, door opening direction and deck height. Ensure there is enough room to load and remove pizzas quickly without blocking walkways. |
|---|---|
| Workflow | Position the pizza oven between the preparation area and the serving or pick-up point so that staff movement follows a clear, logical path from dough to finished pizza. |
| Ventilation and regulations | Follow local rules for ventilation, extraction and, where relevant, gas installation. Coordinate with your contractor to confirm what type of hood or ventilation is required for your oven type. |
Frequently asked questions about commercial pizza ovens
Should I choose an electric or gas commercial pizza oven?
The choice between an electric pizza oven and a gas pizza oven depends mainly on your building infrastructure and local regulations. If your kitchen is primarily electric and gas connections are limited, an electric oven is often more straightforward. If you already run a gas-based kitchen with suitable supply and ventilation, a gas pizza oven can integrate naturally into your existing setup.
Is a countertop pizza oven enough for my business?
A countertop pizza oven can be enough for cafés, bars and small venues where pizza is not the main product or where daily pizza volume is moderate. If pizza is your core business or if you expect heavy peak times, you may prefer a larger deck-style commercial pizza oven for more capacity and flexibility.
Can I bake other products in a commercial pizza oven?
Many operators use their commercial pizza ovens for additional products such as garlic bread, flatbreads or simple baked dishes. If you plan to do this, check the temperature range and deck design, and organise clear procedures so that pizza quality is not affected by other menu items.
How can I keep baking results consistent across different staff?
Consistency comes from standardised procedures. Define the baking temperature, approximate baking time and loading pattern for each pizza type. Train staff to use the same settings and to monitor the crust and cheese colour. If your commercial pizza oven allows you to adjust top and bottom heat separately, record these settings for each product.
How can you move forward and choose the right commercial pizza oven today?
Selecting the best commercial pizza oven is about matching oven type, capacity and installation conditions with your pizza concept and business plan. Once you know your expected pizza volume, available space and energy infrastructure, you can narrow your choice to a suitable electric pizza oven, gas pizza oven or countertop pizza oven.
Working with an experienced supplier allows you to review technical details, deck sizes and installation requirements before you invest, so your pizza oven supports both today’s needs and future growth.
With a carefully chosen commercial pizza oven, you can deliver consistent pizza quality, handle busy periods with confidence and build a pizza offer that keeps guests coming back to your pizzeria, restaurant or food service business.
