Electric Pizza Oven Verses

Benefits of Electric Oven v Wood Fired Pizza Oven

1. Electric ovens are safer:

Electric pizza ovens are heated by elements, not flames – so there is minimal risk of a fire spreading if not properly monitored and controlled  
Produce no combustion gases - making them ideal for indoor use with minimal ventilation needs (compared with wood ovens which release smoke and carbon monoxide)
Plug into a power source, with no requirement for the storing of flammable materials
Maintain consistent temperatures through thermostats and timers, reducing the risk of overheating

2.  Electric ovens are easy to use

Electric pizza ovens allow the operator to set both the temperature and timer via digital controls, as opposed to wood ovens which require the operator to manually build and light a fire, and undertake regular monitoring

Take approximately 15-20 minutes to heat up, in comparison to wood ovens which can take up to an hour

Don’t require specialist training to use

Produce no soot, ash, or debris making them simple to clean

3. Electric ovens are cheaper to run

Electric pizza ovens Consume (and waste) less energy as most of the energy produced is converted directly into heat for cooking

Run on electricity rather than firewood which can be expensive, which once at fully temp the oven runs at 1/3 of the amps to maintain temperature meaning even more savings. 

Need only the most basic of electrical connections to operate, compared with wood ovens which often require customised installation increasing upfront costs

Require less ongoing maintenance than wood ovens (occasional cleaning and replacing of a heating element compared with regular removal of soot and ash and repairs to the brick surround and chimney)

4. Electric ovens provide more reliable results 

Electric pizza ovens offer consistent results due to their internal controls and thermostats maintaining a steady temperature and even cooking

Aren’t affected by external factors such as weather, quality of firewood, or operator skill (common issues with wood-fired ovens)

Recover heat quickly after the door is opened, whereas a wood oven may take time to get back up to temperature

Benefits of Electric Oven v Gas Fired Pizza Oven

1.  Quality of pizza 

Most gas fired ovens have the burners under the stone hearth or from an open flame located in or close the bottom of the oven chamber. This limits the ability to bake on high temperatures because the stone surface becomes too warm in relation to the chamber temperature, too much bottom heat makes also the oven slow and loose capacity. 

All PizzaMaster have much more Top heat than Bottom heat and this in combination with our unique stone hearth makes them able to bake on much higher temperature and this increases the overall quality and capacity 

2.  Ventilation connection 

A gas fired oven always needs to be connected to a certified, by both local and national codes, connection for both its function and an approved installation. 

This includes in most cases the placement under a hood with both grease filters and a sprinkler system. Electrical deck ovens like PizzaMaster do not need a ventilation connection for its function and in most cases it is not mandatory by national or local codes to connect it at all. However we do recommend connecting the PizzaMaster oven to local ventilation or placing the oven under a plain hood if the premises ventilation is poor. 

3.  Government-, local-, house owners approvals or other necessary approvals for installation 

Many countries, territories within countries or house owners have strict regulations for using gas fired ovens for ventilation purposes. 

This does in most cases not apply at all for electric deck ovens like PizzaMaster.

4.  Capacity 

PizzaMaster oven have a much higher capacity than gas fired ovens – this is thanks to PizzaMasters high power and that it can generate much more Top heat, gas fired oven have more bottom heat than top heat in there industrial electric pizza oven.

5.  Possible to install an oven everywhere 

 Ventilation requirements and approvals make it sometimes difficult to install a Gas fired oven. PizzaMaster Oven have more than 105 different sizes and can practically be installed anywhere. 

6.  Investment 

 Price level compared with same size/capacity – a PizzaMaster deck oven is normally better priced than a gas fired oven. 

This applies especially when taking in consideration that a gas fired oven needs to be placed under a certified ventilation hood

7.   Total operation cost

Normally is the cost for gas power less than the cost for electric power but a gas oven consumes much more power than an electric oven with the same size. 

Therefore is normally an electric oven cheaper to operate than a gas fired oven as this commercial Pizza oven once it hits its target temp will then consume just 1/3 of the amps to maintain that heat throughout the day.

Benefits of Electric Oven v Conveyor Pizza Oven

1.  Quality of pizza 

To get the best baking result it is always better to place the pizza directly on a stone hearth. This makes the crust perfect crispy on the outside and soft inside. 

Using a conveyor oven it is however necessary to bake in a pan or on a grid. This makes the baking result less good and the baking also takes longer time. 

Further, deck oven work with static heat (this means the air is still and not moving) a conveyor oven has two open ends and therefore it will always be a movement of air and this causes the pizza to be drier (many pizzerias therefore add more oil or cheese to the pizza if they are using conveyor ovens). 

2.  Design and Footprint 

 Many kitchens have an open solution and a deck oven with a skilled pizza baker looks very appealing to the customer. 

A conveyor oven in the other hand does not look appealing and is therefore often placed in back of the kitchen so the customer cannot see it. 

A conveyor oven always take up more space than a deck oven and this is important when space is limited. 

3.  Capacity 

 Many customers believe conveyor ovens have a higher capacity than electric deck oven and in most cases this is true.

However any PizzaMaster model, compared with any conveyor ovens in the same size, have a much higher capacity – this thanks to high power, superior insulation and ratio between Top and bottom heat. 

4.  Service and maintenance 

Deck ovens require very little service compared to a conveyor oven and especially PizzaMaster that requires almost zero.

The conveyor oven has a lot of moving parts and these requires regular maintenance and repairs. 

5.  User environment 

Conveyor ovens are open in both ends and therefore radiate more heat to the room where it is placed. 

Deck ovens are closed and normally radiate less heat. This makes the user environment better for the user when using a deck oven.

 This off course also leads to less consumption of energy. 

6.  Investment 

 Price level compared with same size/capacity – a deck oven is always much better priced than a conveyor oven

7.  Total operation cost 

The energy consumption is less than a conveyor oven and this in combination with less service and maintenance cost makes the overall operation cost considerably less compared to conveyor ovens.