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Pizza Ovens

Commercial Pizza Ovens in Toronto & Canada

A great pizza starts with the right oven, and Phoenix Food Equipment's Pizza Ovens collection covers everything from classic gas deck ovens to high-speed and wood-fired options for pizzerias, Italian restaurants, and any kitchen building pies to order. Blodgett and Bakers Pride bring heavy-duty natural gas deck pizza ovens in single and double deck configurations from 33 up to 60 inches wide, the workhorse choice for a busy pizza line. PizzaMaster's electric deck ovens span an enormous range of widths and configurations, a strong fit where gas isn't available or precise digital temperature control matters. TurboChef's FRE-9600 The Fire is a high-speed ventless pizza oven built to cook a full pie in minutes without a hood, ideal for a tight kitchen or a second location. For an authentic wood-fired result, Italiana Food Tech's Milano, Roma, and Napoli Series bring true Italian-built static and rotating deck ovens in wood, gas, or combined configurations. Serving Vaughan and the wider GTA — including Toronto, Mississauga, Richmond Hill, and Markham — Phoenix Food Equipment ships pizza ovens nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between a static and a rotating deck pizza oven?

Static deck pizza ovens have a fixed cooking floor, so the pizza is turned by hand with a peel partway through baking to cook evenly, which is how most traditional pizzerias operate. Rotating deck ovens, like Italiana Food Tech's MILANO-ROT, ROMA-ROT, and NAPOLI-ROT Series, turn the entire deck automatically so the pizza cooks evenly on its own, without the cook needing to rotate it by hand, which helps in a high-volume shop or with a less experienced staff member running the oven. Both styles come in wood, gas, or combined wood/gas configurations across Italiana Food Tech's Milano, Roma, and Napoli lines, so the fuel choice is independent of whether the deck turns.

Should I choose a gas or electric pizza oven for my pizzeria?

Blodgett and Bakers Pride's gas deck pizza ovens are the traditional choice, delivering the high, steady heat a classic New York or Neapolitan-style pizza needs, and they cost less to run where a gas line and hood are already in place. PizzaMaster's electric deck ovens are simpler to install anywhere with the right electrical service, give precise digital temperature control deck by deck, and are a common choice for pizzerias without existing gas infrastructure or for a second location. Both fuel types produce excellent results in the right hands; the decision usually comes down to what utilities your space already has and how much digital control you want over the bake.

What is a high-speed pizza oven, and do I still need a hood?

TurboChef's FRE-9600 The Fire is a high-speed ventless pizza oven that combines high-velocity impingement air with catalytic ventilation technology to cook a full pizza in a few minutes without the ramp-up time of a traditional gas or wood-fired deck oven. Because it's certified ventless, most installations don't require a full exhaust hood the way a gas or wood-fired deck oven does, though local fire code and health department requirements still vary by municipality across Ontario and the rest of Canada, so it's worth confirming with your local inspector before installation. It's a strong fit for a smaller kitchen, a food truck, or a second location where running a hood isn't practical.