PizzaOvenRepair.center (844) 747-3662Mon–Sat, 8am–8pm Book a visit
A pizzeria's stainless deck pizza oven with two stacked chambers on steel legs, the lower door open on a stone deck where a pizza is baking, dials beside each door, the deck oven clearly a pizza oven and the subject of the frame, a tiled wall behind, warm indoor light.

Commercial Deck Oven Repair

A pizzeria's stacked steel oven with stone decks, heated by gas burners or electric elements, each deck with its own door, thermostat and controls.

(844) 747-3662

Mon–Sat, 8am–8pm

  • 4 things that fail on it
  • 5 makes build it
  • 8 problems it shows

Book a visit

Three short steps, about a minute.

or call (844) 747-3662

Is yours
a deck?

A commercial deck oven is a stainless box with one to four baking chambers stacked on legs or on each other, each chamber with a stone or ceramic deck, a hinged door across the front and a control panel to one side. On a gas model a long burner runs under each deck, lit by a standing pilot or an electronic igniter and guarded by a thermocouple or flame sensor that feeds a safety valve; a thermostat opens and closes the gas to hold the set temperature, and the combustion gases leave through a draft hood at the back. On an electric model, like many Blodgett, Moretti Forni and Marra Forni ovens, elements sit under the deck and in the ceiling of each chamber, and separate controls set the top and bottom heat, sometimes with a steam or timer function. Bakers Pride and Blodgett have built gas deck ovens for pizzerias for generations, and Wood Stone makes stone-hearth ovens that behave the same way. In a busy shop the oven runs from open to close, its doors open and shut hundreds of times a night, and its decks take the weight of pans and peels. The parts that give out follow that rhythm: thermostats that drift, pilots and sensors that tire, elements that burn open, door springs and hinges that sag, and deck stones that crack from a cold pan or a spill.

Close view of the open lower access panel of a cold stainless deck pizza oven in a pizzeria, a technician in a plain gray work shirt holding a new copper thermocouple beside the pizza oven's gas valve, a plain handheld gas detector on the floor, warm indoor light. What fails on a commercial deck oven

How to tell

01

The oven has one or more wide, shallow chambers stacked vertically, each with its own full-width door and its own dial or display.
02

Opening a door shows a flat stone or ceramic deck with only a few inches of headroom above it, sized for pizzas and bread rather than roasting pans.
03

A gas model has a rating plate and a gas connection at the back with a draft hood above; an electric model has a heavy power cord or a hard-wired feed.
04

It stands on legs or on a matching base in a pizzeria or bakery line, usually under a ventilation canopy.

Not yours?Outdoor gas pizza ovenWood-fired pizza ovenConveyor and rapid-cook pizza oven

What fails
on this design.

On a commercial deck oven: thermostats that drift away from the dial, pilot, thermocouple and burner on gas decks, elements and contactors on electric decks, deck stones, doors and springs.

The problems it shows

Thermostats that drift away from the dial

A capillary thermostat loses its calibration after years of heat, and the deck runs twenty or fifty degrees off what the dial says. The cooks feel it as pizzas that burn on the bottom before the top is done, or pale ones that take twice as long.

Pilot, thermocouple and burner on gas decks

A standing pilot that goes out at the rush, or a burner that lights only after several tries, is usually a tired thermocouple, a clogged pilot orifice or a burner port closed by debris that fell through the deck.

Elements and contactors on electric decks

An element that burns open leaves a cold stripe on the deck or a cold ceiling. A contactor whose points have pitted chatters, heats up and fails, and the chamber then barely warms at all.

Deck stones, doors and springs

A deck stone cracks after a cold pan or a spill hits it at full heat. Door springs and hinges wear from constant use, the door no longer closes square, and heat pours out over the controls.

Getting at it,
and whether to.

Let the chambers that need work cool down before the visit; the technician cannot open a deck or reach a burner in a hot oven.

What repairs cost

On the visit

  1. Clear pans, peels and boxes from the front and sides so the control panels and the gas or power connection at the back can be reached.
  2. If the kitchen smells of gas, turn the oven off, close its gas shutoff, keep every switch and flame off and get staff outside before calling.
  3. Tell us which deck misbehaves, whether it runs on gas or electricity, and the make and model from the rating plate.

Repair or replace

A deck oven is built to be repaired: thermostats, pilots, thermocouples, burners, elements, contactors, door springs and deck stones are all ordinary replacement parts, and even a full set costs far less than a new oven and a lost week of service. Replacement starts to make sense when the chamber itself has rusted through, the insulation has collapsed, or an old model has lost its parts supply; the technician writes out both options so you can decide.

Book a visit for a commercial deck oven

The problems
it shows.

On a commercial deck oven, most often deck oven temperature drifting away from the dial setting.

All problems
A stainless double deck pizza oven in a quiet pizzeria kitchen, one deck door lowered to show a round oven thermometer resting on the stone floor inside, a pizza half baked beside it, the analog dial on the front panel with no readable markings.

Deck Oven Temperature Drifting Away From the Dial Setting

6 causes, cheapest first

 A finished Neapolitan-style pizza on a wooden peel resting at the mouth of a domed pizza oven, its crust charred black on one side and pale on the other, the glowing fire at the back of the pizza oven stone floor softly blurred behind.

Pizza Oven Uneven Bake: Burnt Edge, Raw Middle, Pale Bottom

6 causes, cheapest first

 Close view of the cold stone floor inside a wood-fired pizza oven, a wide crack running across two cooking tiles with one edge lifted slightly above the other, a light dusting of flour and ash, the curve of the pizza oven dome at the top of the frame.

Pizza Oven Floor Cracked: Split Tiles, Lifted Bricks, Crumbling Stone

6 causes, cheapest first

 Close view inside a cold commercial deck pizza oven burner compartment below the stone floor, a small weak yellow pilot flame barely touching the tip of a thermocouple beside a long burner tube, a light dusting of flour on the metal.

Pizza Oven Pilot Won't Stay Lit Once the Knob Is Released

6 causes, cheapest first

 A stainless electric deck pizza oven in an empty pizzeria kitchen after closing, a thin wisp of gray smoke drifting from the vent slots of its side control box, the pizza oven doors shut with the stone floor dark behind the glass. Gas, fire or smoke at the oven

Burning or Hot Wiring Smell From an Electric Pizza Oven

6 causes, cheapest first

 Close view of the lowered door of a stainless commercial deck pizza oven, its edge warped and the gasket along it frayed and flattened, a gap of dark space between door and frame, the pizza oven stone floor visible inside.

Pizza Oven Door Warped, Hinge Broken or Seal Worn Out

6 causes, cheapest first

 A stainless outdoor gas pizza oven standing alone on a counter at dusk, its door off and its stone floor cold and dark, the cabinet below open to show a propane tank with its valve closed. Gas, fire or smoke at the oven

Pizza Oven Gas Smell Near the Burner or Supply Line: Act First

6 causes, cheapest first

 Close view of the dark digital control panel on the side of a stainless conveyor pizza oven, one abstract amber indicator glowing beside unlit segments, the edge of the pizza oven belt blurred behind it.

Pizza Oven Error Code on a Deck, Conveyor or Rapid-Cook Display

7 causes, cheapest first

Who builds
a deck.

5 of the makes on this site build a commercial deck oven. Each mark opens that make's own page.

All 16 brands

Commercial deck oven repair,
where we come out.

9 metros, each with its own page.

All service areas

Tampa BayFL · 31 areas

OrlandoFL · 30 areas

Miami / South FloridaFL · 47 areas

New York MetroNY · 75 areas

HoustonTX · 36 areas

ChicagoIL · 50 areas

Los AngelesCA · 95 areas

San DiegoCA · 31 areas

San Francisco Bay AreaCA · 74 areas

A family sliding a pizza into a wood-fired pizza oven on a sunny patio.
For the heart of your home.

Questions about
commercial deck ovens.

Why does one deck of my oven bake hotter than the deck above it?
Each deck has its own burner or elements and its own thermostat, so they drift apart as parts age. A thermostat out of calibration, a burner with blocked ports or a burned-out lower element will all make one chamber run hot or cold next to its twin.
Can a cracked deck stone still be used?
A single clean crack in an otherwise flat stone often bakes fine for a while. A stone that rocks, has pieces lifting or has a raised edge that catches the peel should be replaced, because it bakes unevenly and can break apart under a full load.
How often should a deck oven thermostat be calibrated?
A check once a year is sensible in a busy pizzeria, and any time the cooks notice bake times creeping. The technician reads the deck with a probe, compares it to the dial, and adjusts or replaces the thermostat.

Back to your everyday

Is it a commercial deck oven?

Say so when you book — it changes what the technician brings and how the visit is planned.

Schedule a repair Call (844) 747-3662
(844) 747-3662 Schedule a repair