Thinking of switching from deck to conveyor oven.

Joined Jul 23, 2015
We offer good quality pizza cooked in a deck oven. If we were to switch to a conveyer oven, how much would we sacrifice in quality and taste? What can we do to minimize that effect?

We pride ourselves in the quality of our food. We want efficiency, but not at the price of quality. At least to a minimal extent.

We run a fast casual restaurant, which
offers pizza as one of the menu choices. Currently, we're using deck ovens. I know the differences between deck and conveyor. Our problem isn't only that skilled Labour is hard to find, but more that it is harder to retain. This is where a conveyor oven would be of benefit.
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