Pizza Oven Selection Guide: Which Model Fits Your Business?

Choosing a pizza oven depends on production volume, kitchen space, electrical infrastructure and the products you make. This guide compares deck and conveyor ovens, introduces the İnoksan INT-SG range and explains the factors to include in your budget.

Production Volume: Deck or Conveyor?

Deck ovens provide a fixed baking surface on each level. They suit pizza, pide and lahmacun production where the operator wants direct control over loading and baking. A stone-style baking surface and appropriate heat distribution can be important to the desired result.

Conveyor ovens carry products through the chamber on a belt at a controlled speed, supporting steady output. If demand is growing and many orders must be completed at once, this approach may be worth considering. Start by measuring required throughput and available kitchen space.

Our bakery oven selection guide covers related questions about capacity, heat and equipment life.

İnoksan INT-SG Deck Models and Capacity

The INT-SG range offers different deck configurations. Single-deck INT-SG0004 and INT-SG0005 models are options for lower-volume production or additional backup capacity. Double-deck INT-SG0001 and INT-SG0002 models allow separate chambers to operate at different settings for simultaneous production.

The three-deck INT-SG0003 is described with a 6+6+6 pizza capacity for heavier demand. A version with a proofing cabinet helps coordinate dough preparation with baking. Actual pizza capacity depends on diameter and the model's internal dimensions.

Check compatibility with the pans and trays already used in your kitchen, including 40 cm round pans and 40 × 60 cm or 40 × 80 cm bakery trays where supported by the selected model. Do not assume that every format fits every chamber; confirm the technical drawing before ordering.

Conveyor Ovens for Lahmacun, Pide and Pizza

İnoksan conveyor models INT-SG0048, INT-SG0049, INT-SG0050 and INT-SG0051 are presented with a 720 × 500 mm working size in the source model information. Typical reference cooking times are around 3 minutes for lahmacun, 4 minutes for pide and 5–6 minutes for pizza, depending on belt settings, recipe, temperature and product thickness.

These figures are starting points for planning rather than fixed results for every recipe. Confirm the current model specification and test the products you intend to serve.

A proofing cabinet keeps prepared dough ready to feed the oven and helps organize the production flow. Suitable temperature and humidity control are especially useful in high-volume operations. Hood and stand options can also help coordinate ventilation, working height and the overall layout.

Power Supply: 230V or 400V Three-Phase?

Check the electrical installation before selecting the oven. Depending on the model, equipment may require a 230V single-phase or 400V three-phase supply. Higher-capacity models often require three-phase power, and an installation upgrade may be needed before delivery.

Correctly matching the supply to the technical specification supports reliable operation. Have the connection and protective equipment assessed by qualified personnel. Our convection oven guide provides further context on heat distribution and energy requirements.

The İnoksan range uses stainless-steel construction suitable for professional kitchen cleaning and durability. Check the material specification for the individual model and each food-contact component.

Kitchen Layout and Dishwashing Demand

Position the oven sensibly between preparation and service areas. High pizza output also creates a substantial flow of used pans, trays and dough containers. Equipment selection should therefore consider the whole kitchen rather than cooking alone.

Our commercial dishwasher selection guide helps match washing capacity to the volume and type of equipment returning from production. Planning both lines together reduces unnecessary movement and bottlenecks.

What Affects the Price?

The number of decks, conveyor system, chamber capacity, electrical requirements and accessories such as a stand or extraction hood all affect the investment. Build the budget around the required configuration instead of relying on a single generic price.

• Lower capacity: Single-deck INT-SG0004/0005 models can be an entry point for a small operation or an additional oven.
• Medium capacity: Double-deck INT-SG0001/0002 models provide separate baking spaces for simultaneous products.
• Higher capacity: Three-deck INT-SG0003 and conveyor INT-SG0048–0051 models represent a more substantial production investment.

Use the catalogs to compare current configurations and include installation, electrical work, ventilation and maintenance in the total project cost.

TEKNOSER has provided authorized İnoksan installation, project planning and maintenance in Ankara since 1999. Businesses in Etimesgut and across the region can contact our team through the home page or explore our services for help assessing their equipment needs.