Yes. More than half our customers use pans and/or screens. Unlike standard conveyor ovens, Hot Rocks pizza oven still improves pizza quality with pans or screens. The granite stones radiates heat through them, creating a thicker crust line and [...]

Bake time can be set between 2 and 30 minutes. A New York–style pizza typically bakes in 5 to 7.5 minutes. Thanks to the granite’s excellent heat retention, bake times remain consistent even when the oven is fully loaded—unlike [...]

Depending on the model and chosen bake time: Volcano 40-33: up to 146 12" pizzas/hour Classic 70-22: about 90 12" pizzas/hour Classic 70-33: about 174 12" pizzas/hour Classic 93-33: up to 238 12" pizzas/hour

The Volcano is more compact, designed for kitchens with limited space, while still delivering the same stone-baked performance as our Classic oven. The Hot Rocks Classic, available in three different sizes, offers higher production capacity for high-volume pizzerias.

Yes. Contrary to what some manufacturers claim, granite stone provides an authentic, crispy bake similar to refractory stone. If a manufacturer tells you their refractory stones absorb more moisture than granite, question that. If a stone absorbs water, won’t [...]

Yes. All our models use a solid black granite stone conveyor that retains and distributes heat far better than a traditional deck oven.