Here is the Most
Frequently Asked
Questions.
The Hot Rocks FAQ page gives clear answers to common questions about our pizza ovens, from baking performance and installation to maintenance, warranty, and demos. It’s a quick resource to help pizzeria owners understand the benefits and reliability of Hot Rocks ovens.
- All
- Baking & Performance
- Demonstrations & Trials
- Ease of Use & Comfort
- Installation & Setup
- Maintenance & Durability
- Support & Warranty
- Temperature & Baking Control
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 deck ovens, which can take twice as long to bake when full.
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 a crispier pizza overall. Bake times are typically 20–30% faster than with standard conveyor ovens.
Yes. The elements, convection, and granite stone are independently controlled, allowing superior baking adjustments compared to standard conveyor ovens, which can only manage air distributionnot temperature.
Very little. Granite stones retains heat extremely well and recovers much faster than refractory stones in deck ovens. Even at peak times, bake time is usually extended by only 15–30 seconds, compared to deck ovens that can double bake times under heavy load.
Only the baking chamber plus 6 inches must be covered by a hood—not the entire oven. Each jurisdiction has different building codes, so check your local requirements. You may be able to keep your existing hood or simply add an extension.
On average, just one day. Our ovens arrive preassembled and are installed by certified technicians.
Yes. Our ovens are delivered on their side and fit through a standard doorway. Our installation teams have all the equipment required for a smooth setup
Our stone ovens require a natural gas or propane line and a 208–240V electrical supply. Amperage varies by model; exact specifications are listed on the spec sheet or on each model’s webpage.
Yes. Both Classic and Volcano models can be stacked up to 3 decks high, allowing you to expand capacity without enlarging your kitchen. You can start with one oven and add more later. However, purchasing 2 or 3 decks at once offers significant savings on installation and shipping costs.
Our ovens heat up to 650°F on the stone. But note: granite stones conducts heat more efficiently than refractory stones used in deck or wood-fired ovens. This means you achieve the same baking results at 600–650°F in Hot Rocks as you would at 750–800°F in ovens with refractory stone. It’s always best to try Hot Rocks ovens instead of comparing spec sheets between manufacturers.
Yes. Granitestones retains heat extremely well and recovers faster than refractory stones in deck ovens.
Yes. The touchscreen allows precise adjustment of the stone temperature, top elements (Volcano), and convection fan, adapting to different pizza styles.
The interface clearly indicates when the oven is stabilized: values turn from white to green to confirm the oven is ready.
No. Thanks to the automated stone conveyor and touchscreen controls, staff can achieve consistent results with minimal supervision, reducing training time. New employees are comfortable using the pizza ovens on their very first day.
No. Hot Rocks ovens are designed to be very quiet, unlike standard conveyor ovens that rely on much louder convection systems.
No. The granite stone conveyor is non-porous and easy to wipe down. The pizza oven also features a crumb tray accessible from the front or sides, depending on the model.
Solid black granite is extremely durable, resistant to high heat and heavy use. Annually, we replace only about 0.05% of stones across all ovens sold since the 1990s.
Hot Rocks ovens are designed for low maintenance. Preventive service is recommended every 6 months, with a full annual maintenance check. The conveyor chain should be lubricated once a month.
For over 30 years, we’ve built a network of more than 200 service companies across the U.S. and Canada. Parts are available for fast delivery (often next day) via Partstown.com, and we also provide 24/7 phone support. In addition, our YouTube channel features dozens of repair tutorials for Hot Rocks ovens.
Our pizza ovens are covered by a 5-year parts warranty and a 1-year labor warranty.
All spare parts are quickly available through our partner Partstown.com
Yes. You can book a test in our demo kitchen in Drummondville, Canada, or with one of our partners across the U.S. and Canada. Contact us to schedule a demo.
Yes. All our models use a solid black granite stone conveyor that retains and distributes heat far better than a traditional deck oven.
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 it crack? In reality, baking stones release moisture from the pizza, creating a crisp crust. Granite evacuates moisture more efficiently than refractory stone, which also results in faster bake times.
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.
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
