The Ultimate Guide to Commercial Pizza Ovens

The Ultimate Guide to Commercial Pizza Ovens

Welcome to Taylor UK’s ultimate guide to commercial pizza ovens

In this guide we will walk you through all of the different types of commercial pizza oven supplied by Taylor UK and HTG Extras. This will hopefully give you the information you need to make an informed decision on choosing the right pizza oven for your business.

What is a pizza oven?

All ovens cook pizza – right? Well yes, that is true but some do it far better than others…

The defining difference between a pizza oven and a conventional oven is heat and where it comes from. A conventional convection or fan assisted oven has one heater, usually located at the back of the oven, which circulates the heat uniformly around the cooking chamber. This even distribution of heat is great for baking or roasting items but isn’t great for baking pizza. The lack of direct heat from the bottom of the oven often results in soggy bottom (and nobody likes a soggy bottom!).

Pizza ovens usually feature two heat sources, one from above and one from below. The split heat sources allow different temperatures to be set top and bottom. This allows the operator to fine tune the heat distribution within the cooking chamber to get precise results – crisp base without burning the top or vice versa.

Pizza ovens often operate at far higher temperatures compared to conventional ovens. These temperatures often reach up to 450°C which gives a ‘hearth style’ finish to the pizza. whereas convectional ovens typically only go to 260-300°C. Baking pizza is all about getting the right heat to the product as quickly and effectively as possible.

What types of pizza oven are there?

The pizza ovens supplied by Taylor UK fall into two categories; deck ovens and impingement ovens. Each produces a different style of finished pizza and each has the positives and negatives.

The Ultimate Guide to Commercial Pizza Ovens

Bakers Pride P22s Deck Oven

Deck Ovens – this style of pizza oven is typically stone or brick lined with a low chamber height. The top and bottom temperatures can be independently adjusted to get specific results for the type and style of the pizza being baked. Examples of deck ovens are the Bakers Pride P22s and the Lynx400 Pizza Deck Oven.

Impingement ovens – these ovens use hot air to bake the pizzas. Heated air is blown into the cooking chamber through impingement plates in the top and bottom of the oven, often combined with and infra red heating element. A temperature off set between the top and bottom heat can be used, this means more heat can be applied to

The Ultimate Guide to Commercial Pizza Ovens

Pratica Forza STi

the base to create a crisper crust without over cooking the top, or vise versa. The Pratica Forza STi is an example of an impingement based oven.

We offer a wide range of different pizza ovens to suit most budgets. The pizza ovens which we supply are:

Lynx400 Pizza Deck Oven

The Ultimate Guide to Commercial Pizza Ovens

Lynx400 Pizza Deck Oven

The Lynx400 Pizza Deck Oven is a great entry level pizza oven. It’s countertop design means it can be located almost anywhere and the 3Kw power allows you to plug it in to any 13amp socket.

The oven is available in three different colour choices; stainless steel, bright red, or black. It features independent top and bottom heating elements which can reach up to 400°C. The cooking cavity has a firebrick base to give the authentic taste of a stone baked pizza.

This oven can be used to bake either fresh dough or pre-made pizzas (chilled or frozen) up to 14″ in diameter and is ideal for smaller operators who would like to add pizza to their offer but lack either the space or the funds.

The Lynx400 pizza deck oven has a footprint of only 530 (w) x 558 (d) mm and only requires a standard 13amp power supply.

The Ultimate Guide to Commercial Pizza OvensThe Lynx400 Pizza Deck Oven can be purchased online from our sister website HTG Extras

Pratica Forza STi impingement oven

The Ultimate Guide to Commercial Pizza Ovens

Pratica Forza STi

The Pratica Forza STi is a fully contained impingement oven which utilises an internal catalytic convertor system making the unit a ventless option. This makes it ideal for smaller operators with limited space as it can be placed almost anywhere without the need for dedicated extraction systems. The ventless-ness makes the Forza STi a great option for front of house, back-counter installation like cafes, coffee shops and kiosks.

The Forza STi uses impinged air to apply heat to the top of the product. The fan speed is controllable to ensure the correct finish is achieved. The bottom heat is applied by an infra red heating element which can be set at different temperatures to bake the base as required. The oven can be programmed to operate at any temperature between

The Ultimate Guide to Commercial Pizza Ovens

Forza STi Double Stacked

30-330°C. Specific cooking profiles can be programmed into the oven to bake different products perfectly without out the need to change any parameters. Operators simply choose the profile and press go!

The Forza STi has a footprint of just 340 (h) x 705 (w) x 787 (d) mm and can be fitted with 4″ legs. Two ovens can be stacked together creating twice the throughput without using any additional space. Each oven is rated at 6.6kW and requires a dedicated 32amp single phase power supply.

The Forza STi’s cooking chamber can accommodate a pizza up to 16″ in diameter and it typically take 2 minutes 30 seconds to bake a fresh dough pizza.

Read more about the Pratica Forza STi here >>>

Bakers Pride Deck Pizza Ovens

The Ultimate Guide to Commercial Pizza Ovens

Bakers Pride P44s Deck Oven

The Bakers Pride P22s and P44s deck ovens are traditional pizza deck ovens. They are designed to offer a flexible baking solution to operators who need more capacity.

The P22s model has one cooking chamber which is split into two baking decks each 3.25″ high. The temperature of the top and bottom heating elements are independently controlled to give the perfect results for the product being baked.

The P44S features two cooking chambers, each of which are split in to two decks giving a total of four. Each cooking chamber can be set at different temperatures up to 340ºC. This allows the operator to use the oven to cook a wide range of different products. Alternatively one chamber can be switched off to safe energy at quieter times.

The Ultimate Guide to Commercial Pizza Ovens

Bakers Pride P44s Deck Oven

The decks are lined with Cordierite, a stone-like substance, which gives an authentic stone bakes feel to the pizzas. Each deck can accommodate a pizza up to 20″ in diameter. The P22s can bake two pizzas at a time, whereas the P44s can bake four in the same footprint.

The adjustable temperature allows the Bakers Pride ovens to bake any type or style of pizza, as well as other breaded or baked items. They are the ideal oven choice for busy restaurants, cafes, pubs, contract caterers, and fast food outlets who need capacity and flexibility.

The Bakers Pride deck ovens have a compact footprint of 660 (w) x  711 (d) mm and require a dedicated 32amp single phase power supply.

Read more about the Bakers Pride Ovens here >>>


Confused? Contact the Taylor UK Sales Office to arrange free consultation with your local Sales Manager to make sure you understand all of the options and get the right machine for your business.

Call 0800 838 896, email

or complete our Online Enquiry Form

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