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A commercial pizza oven in the U.S. can typically pay for itself in 12–24 months. ROI comes from higher throughput (20–50 pizzas/hr), lower energy cost, faster ticket times, and increased delivery capacity. With a $20,000 investment, many U.S. restaurants add $144,000/year in revenue, reaching full payback in 4–5 months. Even conservative scenarios show payback in ~17 months.

Looking for the best pizza oven for your restaurant? Technopizza conveyor ovens deliver consistent results, lower energy costs, and a fast return on investment — often in just a few months. Compact, durable, and affordable starting at $3,500, they’re the smart choice for pizzerias, restaurants, and food trucks alike.

The Tecnopizza TP-3148 Turbo Maxx is a powerful commercial conveyor pizza oven designed for speed, consistency, and growth. With the ability to bake up to 90 pizzas per hour, lower operating costs, and a compact double-deck design, it’s the ideal solution for pizzerias, franchises, and restaurants ready to scale.

Explore the 5 best commercial pizza ovens for restaurants in 2025. Compare specs, pros, cons, and insights to choose the right oven for your pizzeria.

Discover the ultimate guide to choosing the best commercial pizza oven for your pizzeria. Explore the five main types—brick, conveyor, deck, convection, and countertop—along with their benefits, challenges, and ideal use cases. Learn key considerations like production volume, budget, and maintenance to make an informed decision for your business.