.png)
The 5 Best Commercial Pizza Ovens for Restaurants in 2026
- TecnoPizza
- Aug 15, 2025
- 7 min read
Updated: 2 minutes ago
For any pizza restaurant, the oven isn’t just a piece of equipment — it’s the engine of the entire operation. The right oven directly impacts service speed, product consistency, and the overall quality of every pizza you serve.
Whether you operate a high-volume chain, a neighborhood pizzeria, or a hotel or hospitality kitchen, the ovens below represent the five best commercial pizza ovens for 2026, selected for their proven performance, reliability, and long-term value in real-world restaurant environments.
Editorial Disclosure
TecnoPizza manufactures the TP 2148 TURBO MAXX. We include our model in this roundup and disclose our relationship. Our selection criteria and scoring are documented below. Where possible, we link to multiple authorized sellers so you can compare availability and pricing.
TL;DR – Best Picks by Use Case
High-volume chains: Middleby Marshall PS Series (PS360)
Speed & consistency (training-friendly): Tecnopizza TP 2148 TURBO MAXX (Dual Gas / Electric)
Classic NY-style deck baking: Bakers Pride 152
Maximum throughput (airports, stadiums): Lincoln Impinger Triple Conveyor
Artisan flavor & open-kitchen theatre: Stefano Ferrara wood-fired brick oven
How We Chose (Methodology & Scoring)
We prioritized hands-on testing where available and public specifications when not. Criteria (weights in %):
Bake performance & consistency (35%)
Throughput (25%)
Total cost of ownership (20%)
Ease of use & training (10%)
Service & support (10%)
Evidence we use (and continue to update): photos, videos, thermography, preheat timings, throughput logs, and cleaning trials.
Model | Type | Fuel | Key dimensions / capacity | Typical throughput (14") | Max temp | Stackable | Price tier | Best for |
Tecnopizza TP 2148 TURBO MAXX | Conveyor | Dual Gas / Electric | 21" belt, 48" chamber | Up to ~90 pizzas/h* | ~752°F (electric) | Single/Double | ~$7,999 single | Speed & consistency |
Bakers Pride 152 | Deck | NG/LP | 36"×24.5" decks; 33" depth chassis | Operator-dependent | 300–650°F | Yes | Premium | |
Middleby Marshall PS360 (WOW!) | Conveyor | Gas/Electric | ~32" belt; ~55" chamber | ~80 × 14" pizzas/h† | Model-dependent | Up to triple | Premium | High-volume chains |
Lincoln Impinger (triple) | Conveyor | Gas/Electric | Series dependent; triple conveyors | Extreme volume | Model-dependent | Triple | Premium | Stadiums/airports |
TP 2148 gas throughput per product page. †PS360 throughput examples reported by dealers (varies by setup).
The Picks
1. Tecnopizza Conveyor Pizza Oven TP 2148 TURBO MAXX – Dual Gas 110V
If you’re looking for the perfect blend of Italian engineering and modern speed, the Tecnopizza TP 2148 TURBO MAXX is a top-tier choice.
Why it’s 1:
Dual Gas Power – Operates on gas with 110V electrical controls for precise temperature management.
Turbo Heating Technology – Accelerates cooking while ensuring even heat distribution.
High Output – Ideal for busy service hours in restaurants and hotels.
Rugged Construction – Built for continuous commercial use.
Key Specs:
Type: Conveyor oven
Fuel: Dual gas (gas baking + 110V electrical controls)
Dimensions: Approx. 2148mm belt length
Technology: Turbo heating system for faster cook times
Output: High-volume continuous baking
Origin: Manufactured in Brazil, with U.S. warehouse in Kissimmee, Florida
Price Range: $7,999.00 - $15,998.00
Pros:
Fast and consistent cooking for high demand
Even heat distribution for uniform crust browning
Rugged build for 24/7 operation
Easy to operate and train staff
Cons:
Higher upfront investment
Requires dedicated space and ventilation
Real-World Insight: Many franchise owners and hotel chefs highlight the Tecnopizza TP 2148 TURBO MAXX’s ability to slash cook times during peak rushes without quality loss. The turbo heat technology means a perfectly cooked pizza every time — even with back-to-back orders.
With a conveyor system that ensures every pizza comes out perfectly baked, hot, and crisp, this model is built for restaurants that need speed without sacrificing quality.
Where to Buy:
2. Bakers Pride Model 152 Gas Deck Oven
The Bakers Pride 152 is a legend in the pizza industry, delivering authentic New York-style crust with proven reliability.
Why it’s a Top Choice:
Classic Bake Quality – Perfect balance of crispness and chew.
Stackable Design – Expand capacity without extra floor space.
Even Heat – Independent top and bottom heat controls.
Key Specs:
Type: Gas deck oven
Fuel: Natural gas or propane
Deck Size: 36" x 24.5" Cordierite
BTU: 96,000 per deck
Temp Range: 300°F–650°F
Price Range: $$$$ (Premium – Contact Baker Pride for exact pricing)
Pros:
Legendary durability
Authentic pizza texture
Can be stacked for more output
Cons:
Slower than conveyor ovens
Requires skilled operators
Real-World Insight: Many pizzerias have used the same Bakers Pride 152 for over a decade with minimal repairs, proving its build quality.
Where to Buy:
3. Middleby Marshall PS Series Conveyor Oven
The Middleby Marshall PS Series is trusted by major pizza chains for its combination of speed, consistency, and low-labor operation.
Why it’s a Top Choice:
High Output – Up to 60+ pizzas per hour.
Automated Cooking – Perfect results with minimal supervision.
Energy Efficiency – Advanced airflow reduces energy costs.
Key Specs:
Type: Conveyor oven
Fuel: Gas or electric
Output: Up to 60+ 14" pizzas/hour
Belt Width: Model dependent
Price Range: $$$$ (Premium – Contact Middleby Marshall for exact pricing)
Pros:
Incredible throughput
Consistent quality
Easy for new staff to operate
Cons:
Large footprint
High upfront cost
Real-World Insight: A Chicago-based franchise reported a 30% drop in ticket times after switching to Middleby, with a noticeable boost in delivery capacity.
Where to Buy:
4. Lincoln Impinger Triple Conveyor Oven
The Lincoln Impinger Triple Conveyor is built for nonstop pizza production, perfect for stadiums, airports, and large venues.
Why it’s a Top Choice:
Triple Conveyor Belts – Cook multiple orders at once.
Impingement Technology – Faster, more even cooking.
Heavy-Duty Build – Designed for extreme volume.
Key Specs:
Type: Conveyor oven
Fuel: Gas or electric
Belts: Triple conveyor system
Price Range: $$$$ (Premium – Contact Lincoln Impinger for exact pricing)
Pros:
Maximum throughput
Consistent baking results
Handles high-traffic environments
Cons:
Expensive
Requires significant kitchen space
Real-World Insight: This oven keeps pizza moving at a steady flow, making it a lifesaver for operations serving hundreds of customers in short timeframes.
Where to Buy:
5. Wood-Fired Brick Oven (e.g., Stefano Ferrara)
For authentic Neapolitan pizza, nothing beats a handcrafted Stefano Ferrara wood-fired oven.
Why it’s a Top Choice:
Authentic Flavor – Smoky, artisan taste.
Fast Cook Time – Pizza in under 90 seconds.
Visual Appeal – A showpiece for open kitchens.
Key Specs:
Type: Handcrafted brick oven
Fuel: Wood (optional gas assist)
Temp: Up to 900°F
Cook Time: 60–90 seconds
Price Range: $$$–$$$$ (Custom build)
Pros:
Unmatched flavor profile
Stunning craftsmanship
Rapid cooking at extreme heat
Cons:
Requires skilled pizzaiolo
Lower capacity than conveyors
Real-World Insight: One Naples-inspired New York pizzeria uses its Stefano Ferrara oven as the centerpiece of the dining room, creating an immersive dining experience.
Where to Buy:
Buyer Tips for 2026
Here are updated considerations as you optimize your selection:
Match Oven Type to Your Menu
Conveyor — Best for high output with minimal staff requirements
Deck — Best for flavor and traditional pizza craftsmanship
Wood-Fired — Best for premium, experiential dining
Electric/Gas Countertop — Best for flexibility
A restaurant’s pizza style and business model should guide oven choice more than raw specs alone.
Check Installation Requirements
Confirm ventilation and power/gas hookups before ordering — retrofitting can be costly.
Plan for Maintenance
Regular cleaning and calibration extend oven life and ensure consistent results.
Frequently Asked Questions About Commercial Pizza Ovens 2026
What is the best commercial pizza oven for restaurants in 2026?
The best commercial pizza oven in 2026 depends on your restaurant’s volume and service model. High-volume restaurants benefit most from conveyor pizza ovens due to speed and consistency, while traditional pizzerias often prefer deck ovens for hands-on control. Wood-fired ovens are best for premium concepts focused on flavor and guest experience.
Are conveyor pizza ovens better than deck ovens for restaurants?
Conveyor pizza ovens are better for restaurants that prioritize high output, consistent bake quality, and reduced labor, making them ideal for chains and busy operations. Deck ovens offer more manual control and are preferred by operators focused on artisan pizza styles and traditional baking techniques.
How much does a commercial pizza oven cost in 2026?
Commercial pizza oven prices in 2026 typically range from $3,499 to over $50,000, depending on the oven type, size, fuel source, and features. Conveyor ovens and wood-fired ovens generally have higher upfront costs, while compact deck and electric ovens are more budget-friendly.
What is the most energy-efficient commercial pizza oven?
In 2026, modern conveyor and electric deck ovens are among the most energy-efficient commercial pizza ovens due to improved insulation, programmable controls, and optimized heat recovery systems. Energy efficiency should be evaluated alongside throughput and operating costs, not just power usage alone.
Final Takeaway - Choosing the Best Commercial Pizza Ovens for Restaurants in 2026
Choosing the best commercial pizza oven for your restaurant in 2026 ultimately comes down to three factors: production volume, pizza style, and long-term operating costs. There is no one-size-fits-all solution — the right oven is the one that supports your workflow, staffing model, and growth plans.
For high-volume restaurants focused on speed and consistency, conveyor ovens such as the Tecnopizza TP 2148 TURBO MAXX and the Middleby Marshall PS360G WOW! continue to set the standard. These ovens excel in fast cook times, uniform results, and reduced labor dependency — all critical advantages as labor costs and demand for consistency remain top concerns in 2026.
Traditional deck ovens, like the Bakers Pride 152, remain a strong choice for classic pizzerias that prioritize hands-on craftsmanship and authentic bake characteristics. Meanwhile, wood-fired ovens from manufacturers such as Stefano Ferrara deliver unmatched flavor and visual appeal, making them ideal for premium concepts where the oven itself is part of the dining experience.
For operators prioritizing maximum throughput, reliability, and operational efficiency, the Tecnopizza TP 2148 TURBO MAXX stands out as our top recommendation for 2026. Its combination of robust Brazilian manufacturing, energy-efficient performance, and U.S.-based distribution and support makes it a smart long-term investment for growing pizza operations.
In a market where speed, consistency, and scalability matter more than ever, choosing the right pizza oven isn’t just an equipment decision — it’s a strategic one.
Comments