Before investing in the purchase of a new or used commercial pizza oven, you should carefully consider the following questions:

1. Should you buy a brick oven or a conveyor oven?
2. Are gas ranges better than electrical ranges when it comes to baking pizza?
3. How about heated drawers? Would that actually serve your business' purpose?

The oven is the center of operation for any commercial pizza store. You may believe that you'll need to invest a lot of cash in one or more commercial pizza ovens to operate your business. However, believe it or not, the most expensive oven isn't sometimes the most cost-efficient solution. Nor is the biggest sized model.

1. What do you intend to sell?

If you plan on selling a dish other than pizza, you might not want to invest in conveyor styel commercial ovens. While these types of ovens are great for bulk pizza orders, they may not function well if you plan on also serving dishes such as pasta, meat and veggie dishes or pastries.

2. How much space are you ready to dedicate to the oven in your kitchen?

You should take into account your available floor space and the estimated radiated heat potential (both front and back of the oven), and the space that is relative to the counters, and other cooking equipment and gadets that you might have. Space is a super important issue to consider as the oven is going to be running at a steady high temperature during the course of the business day. This could translate into a real safety issue in small spaces.

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