Pizza & Bakery Deck Ovens

Hospitality Connect stocks 227 commercial deck ovens for pizzerias, bakeries, restaurants and production kitchens. The range covers single and double deck ovens and stacked series, sized by tray and pizza capacity, with brands including Moretti Forni, Zanolli and OEM.

Deck count is the first decision. A single deck suits a smaller venue with one product, while two or more decks let you hold different temperatures at once, which matters when pizza and bread bake at different settings. Chamber height is the second consideration, because a bakery deck for tray bread needs more headroom than a pizza deck. Capacity is the third and is usually quoted in trays or pizzas per deck, so match it to your peak hour rather than your daily average.

Why buy pizza and deck ovens from Hospitality Connect

• BakerMax, Europa, GAM authorised: Direct from distribution with local warranty.
• Trade pricing on full bakery kit-outs: Deck oven plus stand plus cookline at project pricing.
• Australian-owned showroom: See the deck stone before specifying — variations in stone colour and texture matter.
• Service network referrals: Pizzeria techs for install, commissioning and breakdown service.
• Replacement stones and elements: Don't replace the oven over a cracked stone.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Deck oven care and longevity

• Pre-heat slowly the first time: New stones cracking from rapid heating is the most common warranty issue. 50°C/hour from cold for the first cycle.
• Brush stones daily, scrape never: Use a stone-safe brass brush; scraping with a metal scraper damages the stone.
• Don't pour water on hot stones: Thermal shock cracks the stone; let it cool before any wet cleaning.
• Inspect door gasket monthly: Heat leaking from a perished gasket loses energy and slows recovery.
• Calibrate top/bottom thermostats annually: Independent control drift means uneven bake — annual calibration is worth the visit.

Need help choosing? Talk to us

Send your pizza or bread production volumes and we'll spec a deck oven sized for peak. Trade accounts come with terms and service contacts.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.