Buying a Used Commercial Pizza Oven: Deck, Conveyor or Wood-Fired

A used commercial pizza oven can get a pizzeria, takeaway or van trading for far less than new. But the three main types work very differently, and each has its own checks and rules. Here is what to look at before you buy a used commercial pizza oven in the UK.

Which type suits you

Deck ovens bake on a stone or firebrick floor. They suit restaurants, cafes and takeaways where someone can watch each pizza.

Conveyor ovens carry pizzas through a heated tunnel on a moving belt. They suit busy takeaways that need the same bake every time.

Wood-fired ovens burn wood in a dome. They suit Neapolitan-style pizzerias and outdoor trading, but they come with extra rules about smoke.

Used deck ovens: what to check

• The stones. Look for cracks, chips and uneven sections.
• The elements. Many deck ovens have separate top and base controls. Check both heat up.
• The thermostat. Ask to see the oven reach working temperature and hold it.
• The door. Hinges, seals and glass should be sound, with no gaps when closed.
• The data plate. Photograph it. It shows the power rating, voltage and phase.

Check your power supply first

Electric deck ovens can be single phase or three phase, so check your supply before you buy. As an example, Lincat's PO630 single-deck pizza oven is rated at 7.2 kW. On single phase it draws 31.3 amps at 230 volts. On three phase it draws 10.4 amps per phase at 400 volts.

That is one model, not a rule for all ovens. The figure that matters is on the data plate of the oven you are buying. Our guide to 3 phase vs single phase catering equipment explains what that means for your kitchen.

Used conveyor ovens: what to check

• The belt. Run it empty. It should move smoothly with no torn, bent or sticking sections.
• The speed control. Set a speed and check it holds, because bake time depends on it.
• Heat across the tunnel. Both ends and the middle should heat evenly.
• Fans and motors. Listen for grinding or rattling.
• Gas or electric. Gas models need a Gas Safe engineer to install. Electric models need the right supply.

Used wood-fired ovens: what to check

• The dome and floor. Look for cracks inside the dome and loose or broken floor tiles.
• The flue. Check it is complete and sound.
• The base. These ovens are heavy, so the base must carry the weight safely.

Many parts of the UK are smoke control areas. In them, you cannot release smoke from a chimney, and wood can only be burned in a Defra approved appliance, also called an exempt appliance. GOV.UK says outdoor pizza ovens can be used in smoke control areas, but if the oven uses a chimney on the roof of a building, the same rules apply. Ask the seller for the make and model so you can check it, and ask your local council if your site is in a smoke control area.

Gas pizza ovens: the rules

Any gas pizza oven, deck or conveyor, comes under the Gas Safety (Installation and Use) Regulations 1998.

• Installation. Only a Gas Safe registered engineer, qualified for that type of equipment, can install and commission a gas oven. You can ask to see their Gas Safe ID card and check it on the Gas Safe Register.
• Second-hand standards. BS 6173 covers the installation of new and second-hand gas catering appliances.
• Flame supervision. HSE guidance says second-hand equipment with open or enclosed burners should be fitted with flame supervision devices, which stop the gas if the flame goes out.
• Interlock. Where there is mechanical extraction, an interlock should be fitted so that if the extraction fails, the gas to the appliances shuts off. Manual bypasses are not permitted.

Read more in buying second-hand gas catering equipment safely and commercial kitchen gas interlocks.

Extraction over a pizza oven

HSE guidance says a properly designed canopy with modern grease filtration greatly reduces the risk of grease building up in ductwork, and that ductwork should be cleaned regularly. The canopy should overhang the cooking equipment by 300 mm past the front and every open side. Our extraction canopy guide covers what to check on a used one.

Pizza ovens in vans and trailers

Mobile pizza units usually run on LPG cylinders. HSE guidance notes that the Road Vehicles (Construction and Use) Regulations 1986 require LPG vehicles to be adequately ventilated and say pilot lights should not be lit while the vehicle is moving. See our used catering van buying guide before you buy a van with an oven fitted.

What to ask the seller

• Why are you selling it?
• How old is it, and do you have service records?
• For gas ovens: when was it last checked by a Gas Safe engineer?
• Can I see it running at full temperature?
• Can you send a clear photo of the data plate?
• Is it gas or electric, and single or three phase?

Buying or selling a pizza oven

Browse used catering equipment for sale UK or our cooking equipment section. Got an oven you no longer use? Your first listing is free while our launch offer lasts, then from £5 for 30 days. No commission and no final value fee.

Sources

• HSE: Gas safety in catering and hospitality (CAIS23)
• GOV.UK: Smoke control areas, the rules
• Lincat PO630 specification sheet
• BESA DW/172, Specification for kitchen ventilation systems