Pizza Equipments & Fryers

Deck ovens have a stone or ceramic base closer to a traditional bake and need operator skill to manage; conveyor ovens are built for consistent output at high volume with less operator skill needed.

A single-tank fryer suits lower volume or a narrower menu; twin-tank models let two different products fry without cross-contaminating oil or flavour — useful if you fry both fish and chips, for example.

Fryers are sized by oil capacity and tank count — larger oil capacity generally means more consistent temperature recovery between batches during busy service.