Commercial Countertop Pizza Ovens in Toronto & Canada
Frequently Asked Questions
Common questions we hear from operators.
How hot does a commercial countertop pizza oven get?
Temperatures vary quite a bit by brand and fuel type. Waring's WPO Series and Equipex's PZ-430 Series run 600-660°F, Bakers Pride's P22S and P44S Hearthbake ovens reach 650°F on Cordierite decks, and Alpha, Omcan, and Italiana Food Tech's electric decks all climb to 842°F (450°C). PizzaMaster's digital PM Series pushes even higher with an optional 932°F control, and Cookshack's wood-pellet PZ400 tops out at 900°F, hot enough to cook a 16-inch pizza in about 3 minutes. Higher heat generally means a faster bake and a better crust, so the right temperature depends on the style of pizza you're making.
How many pizzas can a countertop pizza oven bake at once?
It depends on the deck size and whether you choose a single or double deck model. Alpha's APO-2, Waring's WPO350, Omcan's 40636 and 40638, and Italiana Food Tech's Compact Pro and Michelangelo Series all offer double deck configurations that roughly double your output over a single deck unit. Most electric countertop ovens are also stackable — Omcan's Compact Series stacks up to three high and Italiana Food Tech's Compact Pro stacks up to four — so you can add capacity vertically as volume grows without needing more counter space.
Can a countertop pizza oven replace a full-size deck oven?
For lower-volume service, a food truck, or a second location, yes — countertop ovens like Alpha's APO Series or Omcan's Fuoco Series can produce a genuine deck-baked pizza without the footprint or gas line a full-size oven needs. For a dedicated pizzeria running high volume all night, a full-size deck oven from our Pizza Ovens collection is usually the better long-term fit, since it holds more pies at once and recovers heat faster between bakes. Many operators start with a countertop model and move up as volume grows.