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 [...]

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.

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.