Stone Conveyor
vs Deck Oven
Conveyor + Stone = Game Changer. Experience a revolution in pizza baking by embracing the power of Hot Rocks. Say goodbye to inconsistency, inefficiency, and labor problems. Upgrade to Hot Rocks and unlock a new era of pizza excellence that will keep your customers coming back for more.
Why Choose a Stone Conveyor Over a Deck Oven?
IT PAYS FOR ITSELF!
REDUCE LABOR COSTS: Deck ovens are labor-intensive. Hot Rocks will help you free up 1-2 employees and increase your profit margins.
CONSISTENT BAKE: Granite stones retain heat, giving you the same results from the first pizza to the last. Take control of your product quality.
REDUCE TRAINING: Hot Rocks requires less skilled labor. Saving you $1,000’s on employee training.
50% SHORTER BAKING TIMES: Hot Rocks doesn’t cool down. Keep the same baking time even during rush hour. Faster ticket times, more table turns. Set it and forget it.
INCREASE PRODUCTION: How often does your deck oven bogged you down. Don’t let your oven capacity limit your sales.
POSITIVE CUSTOMER REVIEWS: No more overcooked or undercooked pizzas. If the quality of your pizza depends on who is working the oven, your reviews do too.
EMPLOYEE RETENTION: Hot kitchens and burnt arms are a thing of the past. Hot Rocks creates a nicer working environment. Your kitchen will be cooler and safer, making your employees happier.
THIS IS HOW A HOT ROCKS KITCHEN OPERATES!
ENZO RAVES ABOUT HOT ROCKS PIZZA OVEN: CONSISTENCY, EFFICIENCY, AND PEACE OF MIND!
In this testimonial video, Enzo the head pizzaman of Original Westshore shares his experience with the game-changing Hot Rocks Pizza Oven.
