LBC Bakery LPC-31E Electric 31" Belt Conveyor Pizza Oven, 222 12" Pizzas per Hour and Twin 16" Pizzas Side by Side

LBC Bakery Equipment designs and manufactures bakery equipment for supermarkets, independent bakeries, foodservice operations, and institutional kitchens across North America. Since beginning production in 2001, the company has focused on equipment engineered for the North American market with U.S. and Canadian safety and sanitation approvals. Its lineup includes rack ovens, proofers, retarders, mixers, pizza ovens, and rotisserie equipment, with an emphasis on energy-efficient oven technology and practical control system improvements. Its equipment is used in retail bakeries, supermarket bakeries, commissaries, and food production facilities where consistent performance and straightforward operation are priorities.

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

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