Commercial Baking & Pizza

About Commercial Baking & Pizza Equipment

Baking and pizza equipment includes deck ovens, conveyor ovens, convection ovens, dough mixers, proofers and retarders, dough sheeters and rounders, and prep tables with refrigerated rails. Pizzerias generally choose between stone deck ovens for traditional crust, conveyor ovens from Middleby Marshall or Lincoln for speed and consistency, and high-temp specialty ovens for Neapolitan styles.

This is a category where used buying is standard practice across the industry: deck ovens are little more than steel, stone, and burners and last for decades, and heavy spiral mixers from brands like Hobart and Doyon are commonly rebuilt rather than replaced. Baker's Pride and Blodgett decks from the 1990s still anchor busy pizzerias today.

What to Look for When Buying Used Baking & Pizza Equipment

On deck ovens, inspect the stones or decks for deep cracks (hairline cracks are normal), verify burners heat evenly across the deck, and check door springs and handles. On conveyor ovens, run the belt and listen to the drive motor, and confirm the belt width and bake chamber suit your pie sizes. Spiral and planetary mixers should be tested under load — dough capacity ratings assume a working clutch and gearbox. For proofers, confirm both heat and humidity systems function. Match gas type and electrical service to your building before committing.