Pizza Oven Types for Singapore Restaurants and Caterers

There are five main types of commercial pizza oven: deck, conveyor, convection, brick (wood-fired or gas-fired dome) and countertop. Each suits a different menu, volume and kitchen. For most Singapore restaurants, an electric or gas deck oven is the most flexible choice. A conveyor oven suits delivery-led or high-volume sites with less experienced staff. A brick oven suits a Neapolitan concept with the space, ventilation and landlord approval to run it.

This guide explains how each type works, what it needs in a Singapore shopfront or central kitchen, and how to choose. It is written for restaurant owners, caterers and new food business operators who are buying an oven for commercial use.

TL;DR

• The five commercial types are deck, conveyor, convection, brick and countertop. Wikipedia’s overview confirms the main fuel options: wood, gas or electric.
• Deck ovens suit most independent pizzerias. Conveyor ovens suit volume and consistency. Brick ovens suit a Neapolitan concept with strict space and smoke requirements.
• Electrical commercial kitchen equipment in Singapore must meet SS 565 safety standards and take part in the Mandatory Energy Labelling Scheme, according to a 2026 industry white paper.
• Choose the oven after you fix your menu, daily pizza count, power supply and ventilation, not before.
• Energy-efficient models may qualify for support under the Energy Efficiency Grant. Confirm eligibility before you order.

Table of Contents

• The five commercial pizza oven types at a glance
• Deck ovens
• Conveyor ovens
• Convection ovens
• Brick ovens: wood-fired and gas-fired domes
• Countertop ovens
• Gas or electric: which fits a Singapore kitchen?
• How to choose: six questions to answer first
• Perspective: what we see when restaurants buy an oven
• Pizza dough mixers: spiral or planetary?
• Grants and energy efficiency
• See the ovens in person
• Installation checklist before delivery
• FAQ
• Sources

The five commercial pizza oven types at a glance

The table compares the types on the points that decide most purchases. The notes are general descriptions of each oven category, not specifications of any one product.

Deck ovens

A deck oven bakes pizza directly on a heated stone or steel deck. The base crisps from contact heat, and the top cooks from the chamber air. Decks can be stacked, so one footprint can hold two or three chambers, each with its own temperature control.

This is the type most independent restaurants end up with, for three reasons:

1. It bakes a wide range of styles: thin New York-style pies, thicker pan pizzas, flatbreads and baked sides.
2. A stacked unit lets the kitchen run different products at different temperatures at once.
3. Both electric and gas versions are common, so the fuel can follow the building’s supply.

The trade-off is staff handling. Pizzas go in and out with a peel, and the cook has to watch the bake. That is a skill, but a manageable one for a trained line cook.

We stock both formats. See the single deck pizza oven, the double deck oven and the gas pizza oven for current specifications.

Conveyor ovens

A conveyor oven moves pizzas through a heated chamber on a belt. Belt speed and temperature are set once, and every pizza receives the same bake time.

Use a conveyor oven when:

• Orders arrive in waves, such as lunch or delivery peaks.
• Staff turnover is high and training time is short.
• Consistency across several outlets matters more than the character of each pie.

It is a weaker fit for a restaurant that sells hand-stretched pizza as a craft product. The oven also takes more floor length than a deck oven of similar output, so measure the kitchen before you shortlist one.

Convection ovens

A convection oven circulates hot air with a fan. It bakes evenly and quickly, and the same unit can cook pastries, roasted items and baked pasta.

For a cafe or caterer where pizza is one of many items, this is often the practical choice. It will not give the crisp, stone-baked base of a deck oven, but with perforated trays or a baking stone it produces a good result for thin and medium-thickness pizzas. Check that the model accepts the tray sizes you already own.

The Oven 100L and the Merrychef high speed oven are examples of the general-purpose and rapid-cook formats we sell. They suit menus that go beyond pizza.

Brick ovens: wood-fired and gas-fired domes

A brick or masonry oven has a domed chamber that stores heat and bakes at very high temperatures. It is the traditional oven for Neapolitan pizza, and it produces a distinctive blistered crust. As Wikipedia notes, these ovens can be wood-fired or gas-fired.

In Singapore, the practical questions come before the baking questions:

• Smoke and fumes. A wood-fired oven needs a flue and fume treatment that meets local rules. Our guide to kitchen ventilation requirements in Singapore sets out the NEA and SCDF points to check.
• Landlord approval. Many mall and shophouse landlords restrict open flame or solid fuel. Ask in writing before you design the kitchen.
• Weight and heat. A dome oven is heavy, and it radiates heat into a kitchen that is already hot. Confirm floor loading and cooling capacity.
• Skill. The cook controls fire and bake time by eye. Plan for an experienced pizzaiolo.

If the brand concept depends on this style, a gas-fired dome is generally easier to approve and operate than wood. Confirm this with your qualified person and landlord for the specific unit.

Countertop ovens

A countertop pizza oven is a compact electric unit, usually single-chamber. It fits a cafe, bar, food kiosk or a small central kitchen that adds pizza as a side item.

Its limit is capacity. Where a deck oven turns out many pizzas per hour, a countertop unit handles a few at a time. It is a sensible way to test a menu before committing to a larger oven, as long as the expected peak orders fit its output.

Gas or electric: which fits a Singapore kitchen?

Both work. The decision usually rests on four points.

1. Building supply. Check what the unit has: town gas, LPG or only electrical capacity. Many commercial ovens need a three-phase supply, so confirm it with your electrician.
2. Compliance. Electrical commercial kitchen equipment must meet SS 565 safety standards and take part in the Mandatory Energy Labelling Scheme managed by Enterprise Singapore, according to the 2026 industry white paper. The same source notes that electric ovens avoid the country-specific gas certification that applies to gas models, such as orifice sizing for natural gas against LPG.
3. Ventilation. Gas ovens add combustion products to the kitchen air. Plan extraction for either fuel, and see our note on reducing kitchen heat loads.
4. Running cost. Electricity and gas tariffs change. Compare the current tariff on your own bill with the oven’s rated consumption, rather than relying on a general claim.

How to choose: six questions to answer first

Work through these in order before you request quotes.

1. What style of pizza will you sell? Neapolitan points to a dome oven. New York-style and mixed menus point to a deck oven. Delivery-first menus point to a conveyor oven.
2. How many pizzas in your busiest hour? Count the peak, not the daily average. An oven that matches the average will bottleneck every Friday night.
3. How skilled is the team? Deck and brick ovens reward skill. Conveyor ovens reduce the dependence on it.
4. What are the kitchen dimensions? Include the door swing, peel clearance and the space needed to service the oven.
5. What does the power and gas supply allow? Confirm phase, amperage and gas type before you choose.
6. What does the lease allow? Check for restrictions on open flame, exhaust routing and floor loading.

Perspective: what we see when restaurants buy an oven

We supply commercial kitchen equipment to restaurants, caterers and food manufacturers in Singapore, and the same pattern repeats. Buyers start with the oven they admire and work backwards to the kitchen. The cheaper path runs the other way: fix the menu, the peak-hour volume and the utility supply, and the oven type is usually clear.

Our view is that a deck oven is the safest first choice for most independent operators, because it handles the widest menu. A conveyor oven earns its place when staff turnover is high and orders come in bursts. A brick oven is a concept decision, not an equipment decision, and the approvals should be settled before the purchase.

We also advise buyers to treat energy use as a purchase criterion. An oven runs for hours every day, so a difference in consumption repeats on every bill. Energy-efficient equipment may also qualify for government co-funding. For our approach to this, read why Singapore restaurants should buy energy-efficient equipment first.

— David

Pizza dough mixers: spiral or planetary?

The oven is half of the pizza line. The mixer decides the dough, and buyers often compare the two types at the same time.

• Spiral mixer. A spiral hook turns while the bowl rotates. It develops gluten in dough with lower hydration and handles heavy batches without overheating the dough. Most pizzerias and bakeries use it for pizza dough.
• Planetary mixer. The agitator moves around the bowl. It is versatile across batters, creams, light doughs and sauces, but it is less efficient on stiff, high-volume pizza dough and puts more load on the motor.

If pizza is your core product, a spiral mixer is the usual choice. If the kitchen also makes cakes, fillings or batters, a planetary mixer covers more of the menu. Our dough mixer, microwave, bakeware and oven range lists the units we currently carry.

Grants and energy efficiency

The Energy Efficiency Grant, administered by Enterprise Singapore, co-funds investment in energy-efficient equipment. Eligibility, funding levels and approved equipment can change, so confirm the current conditions on the official page and apply before you commit to the purchase.

To apply:

1. Check the current EEG criteria on the Enterprise Singapore page.
2. Ask the supplier for the energy rating and model details of each oven you shortlist.
3. Submit the application and wait for approval before you place the order.
4. Keep quotations, invoices and installation records.

For how the scheme has changed, including the end of the Productivity Solutions Grant, read our note on the EDGE grant in 2026 and kitchen equipment. For a step-by-step view of procurement, see EEG-ready procurement for kitchen equipment. If you want a baseline of your kitchen’s current use first, a commercial kitchen energy audit is a sensible start.

See the ovens in person

We sell commercial kitchen equipment online and in our Singapore showroom, and we advise buyers on energy-efficient choices and the related grants. Browse the full oven and kitchen equipment range and compare deck, gas and high-speed models before you decide.

Installation checklist before delivery

A correct oven choice can still fail at installation. Confirm these items before the delivery date:

• Electrical supply matches the oven’s voltage, phase and amperage, and a licensed electrician has checked it.
• Gas connection, if used, is installed by a qualified person and matches the oven’s gas type.
• Exhaust hood and extraction suit the oven and the kitchen layout.
• The delivery route, lift size and doorways accommodate the unit’s dimensions and weight.
• Clearances for servicing are marked on the floor plan.
• Staff have a training session on temperature control, cleaning and safe peel use.

FAQ

What are the different types of pizza ovens?

Commercial pizza ovens fall into five types: deck, conveyor, convection, brick and countertop. They can be fuelled by wood, gas or electricity, as Wikipedia describes. Deck ovens are the most common choice for restaurants. Conveyor ovens suit high-volume and delivery kitchens.

Which pizza oven is best for a restaurant in Singapore?

For most restaurants, a deck oven is the best starting point because it bakes many pizza styles and can be stacked. Electric models avoid the gas-specific certification that gas units need, according to the 2026 industry white paper. Confirm your building’s power supply and ventilation before you choose.

Can I use a wood-fired pizza oven in a Singapore shop unit?

It depends on your landlord, the unit’s ventilation and the local fume rules. Many landlords restrict open flame and solid fuel. Speak to your landlord and a qualified person before you commit, and read our guide to kitchen ventilation rules in Singapore.

Should I buy a spiral or a planetary mixer for pizza dough?

A spiral mixer is the usual choice for a pizzeria because it handles stiff, high-volume dough well. A planetary mixer is better when the kitchen also makes batters, creams and lighter doughs. Choose by the products you make most often.

Sources

• Pizza oven, Wikipedia
• 2026 Southeast Asia Commercial Oven Export Strategy White Paper, Alibaba.com Seller Blog
• FAQ: Energy Efficiency Grant, Enterprise Singapore

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