Cookline CPO-2 28 In. Double Deck Countertop Pizza Oven, Two 18 In. Pizza Capacity, 840°F, Cordierite Stones, 240V

Cookline manufactures commercial cooking equipment designed to meet the daily demands of professional kitchens. The product range includes gas and electric ranges, griddles, fryers, charbroilers, and stock pot ranges—all built with stainless steel construction, precise temperature controls, and service-friendly components. Cookline equipment is used in restaurants, diners, and high-volume operations that require consistent heat and reliable performance across shifts. Each unit is engineered for efficiency and compliance with commercial safety standards, including ETL and NSF listings. With solid construction and parts support, Cookline offers dependable options for kitchens that need performance without added complexity.

Deck ovens are a staple in professional bakeries, pizzerias, and restaurant kitchens. They use radiant heat from stone or steel decks to deliver the crust and texture a convection oven can't match. If you're baking bread, making pizza, or running a busy pastry operation, a deck oven gives you the consistency and control your menu needs.

Common Types and Configurations

• Gas deck ovens: Standard in most commercial kitchens. Consistent heat, lower operating costs, and available in single or multi-deck options.
• Electric deck ovens: Best for kitchens without gas. Precise temperature control and no gas line required.
• Pizza deck ovens: Built for high heat with stone decks made for pizza. Standard in pizzerias and Italian restaurants.
• Bakery deck ovens: Designed for bread, pastries, and high-volume baking. Most include steam injection for proper crust development.
• Double and triple deck ovens: Stack units to boost output without using more floor space.

What to Look at Before You Buy

• Number of decks: Single deck units are fine for lower volume. Double and triple decks increase output without taking up more space.
• Heat source: Gas deck ovens are standard in high-volume kitchens. Electric models work for spaces without a gas line.
• Deck material: Stone decks hold heat and give better crust. Steel decks heat up faster and are easier to clean.
• Steam injection: Needed for bread. Steam at the start lets the crust expand before it sets.
• Temperature range: Pizza ovens run up to 650 degrees or more. Bakery ovens work at lower temps. Match the oven to your menu.
• Size and footprint: Measure your space before you order. Deck ovens are heavy and need ventilation and clearance on all sides.
• Installation: Gas units need a licensed installer. Electric ovens need the right voltage and amperage. Check your kitchen's power before you buy.

Frequently Asked Questions

What is a deck oven used for?

Deck ovens bake bread, pizza, pastries, and anything that needs direct heat from a stone or steel deck. The radiant heat gives a crispier crust and a more even bake than a convection oven. You'll find them in bakeries, pizzerias, and any kitchen where baked goods are central to the menu.

Can you bake bread in a deck oven?

Yes, and most pros prefer it. Deck ovens with steam injection are best for artisan bread. Steam keeps the crust soft at first, so the loaf can expand before the crust sets. You get better oven spring, a crispier crust, and a more even crumb than with a convection oven.

Why do most pizzerias cook in a deck oven?

The stone deck transfers heat straight to the bottom of the pizza, giving a crisp, even crust. Deck ovens reach higher temps than standard ovens, which is key for the right texture and char. Most pizzerias use gas deck ovens for steady heat and lower operating costs.

Related Categories

• Pizza Ovens
• Convection Ovens
• Combi Ovens
• Commercial Ovens

Shop by Brand

• American Baking Systems
• Italiana FoodTech
• Peerless
• Univex

Commercial pizza ovens are designed to reach and hold the high temperatures needed for consistent, quality pizza. Unlike standard commercial ovens, pizza ovens use stone or steel decks and direct radiant heat to produce the kind of crust texture that keeps customers coming back. They come in gas and electric configurations, single and multi-deck setups, and a range of sizes to fit everything from a small cafe adding pizza to the menu to a high-volume pizzeria running back-to-back services all day.

Common Types and Configurations

• Gas deck pizza ovens: High output and lower gas costs. Standard in busy pizzerias running all day.
• Electric deck pizza ovens: Programmable controls and precise temps. Good for kitchens without gas or where consistency matters most.
• Stone hearth pizza ovens: Refractory or artisan stone decks for authentic crust. Used in traditional and artisan pizza shops.
• Single deck ovens: Compact footprint. Best for small commercial pizza operations or lower volume kitchens.
• Multi-deck ovens: Stackable to boost output without using more floor space.

What to Look at Before You Buy

• Temperature range: You need high heat for proper crust. Look for ovens that hit at least 650°F. Some high-end models go up to 840°F.
• Gas or electric: Gas means lower costs and faster heat recovery. Electric gives you more control and is easier to install if you don't have gas.
• Deck material: Stone decks transfer heat for better crust. Steel heats up faster but won't give you the same texture.
• Number of decks: Match decks to your volume. Single deck for low output, multiple decks for higher demand.
• BTU output: Higher BTU means faster heat recovery between pizzas. Important for high-volume operations running back-to-back orders.
• Controls: Programmable settings help keep results consistent during rushes.
• Installation: Gas ovens need a licensed installer and proper ventilation. Electric ovens require the right voltage and amps. Check your kitchen's power before you buy.

Frequently Asked Questions

What kind of ovens do pizza restaurants use?

Most pizzerias use deck ovens with stone decks for direct heat and crisp crust. Gas deck ovens are standard in high-volume shops for their output and lower cost. Electric deck ovens are used where gas isn't available or when you need precise control.

What is the difference between a deck oven and a conveyor pizza oven?

A deck oven uses stone or steel decks and radiant heat for better crust and more control. Conveyor ovens use a belt to move pizzas through a heated chamber. They're faster and more consistent for high volume, but you lose some control over the bake. Most independents use deck ovens. Chains often use conveyors.

How much does a commercial pizza oven cost?

Commercial pizza oven prices depend on size, fuel, and brand. Entry-level single deck gas ovens are the most affordable. High-end electric deck ovens with stone decks and programmable controls cost more but offer better consistency and longer life for serious pizza shops.

Related Categories

• Deck Ovens
• Convection Ovens
• Combi Ovens
• Commercial Ovens

Shop by Brand

• Moretti Forni
• Italiana FoodTech
• Peerless
• Univex