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Canadian diners can be picky in the best way. They want crispy pizza, tender mains, and warm desserts… sometimes all in the same order. But not every kitchen has room to juggle a lineup of appliances. The smarter move is a commercial oven in Canada that lets you cook a full menu inside a tight footprint. Rising utility and foodservice costs are already putting pressure on operators to work smarter with what they have.
Pick an electric pizza oven if you want clean heat and simple installation in a small space. Choose a Gas pizza oven if speed and high-heat performance rule your menu. Either way, one oven can support the rush instead of slowing it down.
More dishes. One workstation. Better margins.
That’s how you win service tonight and tomorrow.
Why a Multi-Purpose Commercial Oven Helps You Do More
Most kitchens don’t have the luxury of sprawling space. A reliable oven that can handle different cooking tasks helps you:
- Save floor space
- Reduce maintenance overhead
- Simplify your cooking workflow
- Serve multiple types of dishes even during busy hours
Pizza ovens usually create crispy pies and bubbling cheese. Also, with the right commercial-grade oven, especially electric or gas deck/convection models, you can go beyond pizza. For example baking breads, roasting vegetables, finishing casseroles, heating up side dishes and even baking some desserts. That kind of versatility matters when you want a menu that evolves beyond pizza night.
One good oven can carry you through an entire service.
Featured Multi-Purpose Oven Options:
| Product | SKU | Power | Best For | Key Feature |
|---|---|---|---|---|
| Trento Entry Max Double Chamber | 24000-114 | 11.2 kW | Pizzerias, bakeries | Produces 14” pizzas 96/hour; stackable unit |
| Trento Fuoco Series 57" Double Chamber | 24000-111 | 18 kW | High-volume operations | Digital display; max 842°F |
| Omcan 27" Double Chamber Countertop | 12000-242 | 3.2 kW | Cafés, food trucks | Compact; fits 18" pizzas; stackable unit |
What Power Source Works Best in Canada
There is no “one size fits all.” The best fuel type depends heavily on your kitchen layout, ventilation, regional energy cost, and menu choice.
Why many Canadian kitchens lean toward Electric Pizza / Commercial Ovens
Electric ovens fit particularly well for small to mid-size kitchens:
- Installation stays simple
- Heat stays even and steady, which benefits dishes that require precision
- Compact size fits well in cloud kitchens, bistros, or tight urban restaurants
- No chimney maintenance or complex venting in many cases
Because of their clean and predictable heat, electric ovens work well when you’re managing different dishes one after another from breads, veggies, casseroles, to desserts without risk of uneven cooking or heavy cleanup.
Top Electric Pizza Oven Recommendations:
| Product | SKU | Specifications |
|---|---|---|
| Trento Fuoco 57” Double Chamber | 24000-111 | 18 kW, 220V/3Ph, Active Stone Technology, Dual Chmaber, 200 pizzas (14”) per hour |
| Trento Entry Max 39" Double Chamber | 24000-114 | 11.2 kW, 220V/3Ph, Dual Chamber, 96 pizzas/hour, max 842°F |
| Waring WPO750 18" Double Deck | 58551-290 | 3200W, dual chambers, up to 800°F, ceramic decks |
| Pizza Master PM722 Double Deck | 24000-683 | 6.7 kW per deck, fits (4) 14" pizzas per deck, clay hearthstone |
| Pizza Master PM922 Double Deck | 24000-690 | 11.0 kW per deck, fits (4) 18" pizzas per deck, max 932°F |
| Doyon PIZ3 - Electric Three Deck | 15000-243 | 9.2 kW, 120/208V/3Ph or 120/240V/1Ph, fits (3) 18” pizzas per deck |
When Gas Pizza Ovens Make Sense
Natural Gas or Propane ovens have advantages when mobility or heat intensity matters:
- Fast heat recovery when orders are rolling in
- Moist-heat profile that supports breads, roasts, or dishes needing retained moisture
- Good fit for food trucks, patios, or kitchens with existing gas infrastructure
If your business involves high output pizzas or quick turnarounds and you have appropriate ventilation, a natural gas or liquid propane powered oven can deliver powerful and consistent heat without breaking the bank on electrical upgrades.
Top Gas Pizza Oven Recommendations:
| Product | SKU | Specifications | Best Application |
|---|---|---|---|
| Valoriani Igloo Series Gas and wood-Fired Pizza Oven | 58551-299 | 100,000 BTU, Red Mosaic Finish, 5-6 Pizza Capacity | Gourmet pizzerias, Turkish and Middle Eastern Cuisine |
| Blodgett Natural Gas Deck Oven | 16000-968 | 85,000 BTU, Deck Oven, Quick Heat Technology Rokite Stone Deck, 6 x 16” or 8 x 14” pizzas | High-Volume Pizzerias |
| Alfa Quick Series Natural Gas | 58551-308 | 102,300 BTU, 4-pizza capacity, max 932°F | High-volume pizzerias |
Wood-Fired Ovens Look Great, But Have Hidden Costs
Wood-fired ovens offer that classic, rustic charm and signature flavour. But in terms of practicality:
- They take up a lot of room (Area for wood storage needed)
- Installation and venting requirements are significant
- Cleaning and maintenance are more intensive
- Throughput tends to be lower, especially in a high-volume kitchen
For those reasons, wood-fired ovens make sense mostly when the oven itself is part of the brand experience, think open-kitchen pizzerias or artisanal bakeries where the ambience and look matter.
Right Size and Configuration for Your Kitchen
Before picking an oven, consider:
- How much volume do you plan to produce during busy hours
- How versatile will your menu will be (pizza, bread, roasted items, desserts)
- Available floor space and clearance around the oven
- How staff needs to move around the prep line without congestion
For cloud kitchens or compact dining spaces, countertop pizza ovens offer a solid entry point. As volume grows, a stackable deck oven gives you more cooking surface without eating up extra floor space. With thoughtful placement like corners, against walls, near prep tables, you can maximize efficiency.
A quick layout checklist:
- Place the oven away from main walkways
- Allow space for sheet pans or pizza peels
- Provide storage under or near the oven for pans, tools, takeout boxes, dough boxes
- Ensure easy access for staff so loading and unloading happen smoothly
With the right configuration, service moves naturally and efficiently.
Support the Oven with a Smart Cooking Line
An oven works at its best when accompanied by supporting equipment. Think commercial refrigerated prep tables for toppings or dough, heated display shelves for ready slices, and easy-access storage for pans and tools. A streamlined line reduces movement and boost throughput.
With a complete equipment lineup, you don’t just bake pizza, you run a kitchen that flows.
Maintenance and Energy Costs for Canadian Kitchens
Running a single high-quality oven is almost always cheaper than powering multiple appliances. Choose a durable commercial oven, ideally electric for low maintenance and you reduce cleaning time, energy consumption, and the kitchen heat load.
Surfaces wipe down easily and internal parts don’t face the same stress as wood or heavy-duty gas ovens. That means less downtime and lower maintenance costs over time.
Choosing the right oven now means you spend less on upkeep later. Fewer repairs, stable energy bills, and a cooler kitchen during long Canadian winters.
What Multi-Course Cooking Looks Like with One Oven
Here is how a dinner service at a small Italian bistro in Toronto could go, using just one versatile oven:
- 4:30 p.m. - Preheat the oven to pizza-ready temperature while dough proofs and toppings are prepped
- 5:00 p.m. - Pizza oven ready for service within 30 mins. Start with garlic bread or flatbreads for appetizers; salads are already going out.
- 5:30 p.m. - Roast vegetables or start a lasagna while bread is out, switching dishes without wasting time
- 6:00–7:30 p.m. - Focus on pizzas as orders ramp up; oven runs at optimal deck temperature
- 7:30 p.m. - After pizzas, lower temperature to bake desserts like cobblers, warm focaccia-style breads, even reheated sides
- 9:00 p.m. - Quick wipe, shut off, prep for next day
One night. One oven. Multiple courses. Smooth flow. Minimal fuss.
That kind of efficiency can make the difference between a restaurant that breaks even and one that scales up smoothly.
What This Means for Your Bottom Line in Canada
Space, energy and labour are all costs that hit restaurants hard. When you get an oven that can do many jobs at once:
- You lower upfront equipment spend
- You cut down on maintenance and labour time
- You save energy and keep bills stable
- You keep kitchen size compact and flexible
- You stay ready to pivot menus without major investments
That creates operational flexibility and a healthier margin, two things essential to long-term success.
Ovens Worth Considering from Zanduco’s Canadian Lineup
If you’re ready to find the oven that fits your kitchen and ambitions, here are a few options from Zanduco’s Canada catalogue worth checking:
- Electric deck/convection pizza ovens — Ideal for tight kitchens or cloud-kitchens
- Gas deck pizza ovens — Fit for traditional pizzerias or high-output pizza lines
- Countertop pizza ovens — A solid entry point if you’re starting small or testing a new concept
Each of these oven types supports multi-course cooking, flexible workflows, and efficient use of floor space. They work equally well in small cafés, food trucks, busy pizzerias, or full-service kitchens.
When one oven handles what used to require three, you gain operational confidence. You gain simplicity. You build a foundation that supports growth and adaptation.
Frequently Asked Questions
What’s the real difference between an electric pizza oven and a gas oven?
Electric ovens are easier to place because they don’t need special venting, and they give steady heat for breads, pizzas, and baked dishes. Gas ovens heat harder and bounce back faster during rush hour, which helps when you’re mostly serving pizza and speed matters.
If I want to stack pizza oven decks, what should I look for?
Make sure the oven is built to stack. You want each deck to have its own controls, solid insulation so the heat stays where it should, and a stand that keeps everything stable and comfortable to reach.
Which type works better when things get really busy: a deck oven or a conveyor?
If you want volume without slowing down, a conveyor oven does the job. If your pizzas rely on hand-crafted timing and texture, a deck oven gives your cooks more control.
When does a gas pizza oven make more sense than electric?
Gas ovens are ideal when you need high heat quickly, making them perfect for pizza-focused kitchens or food trucks. Electric ovens, on the other hand, are better suited for smaller spaces with limited ventilation and more diverse menus. They’re also the more eco-friendly option, and with emerging regulations, many local governments are increasingly requiring restaurants to adopt electric ovens to support climate initiatives.
How do I make the most of oven space when I’m cooking more than pizza?
Group dishes by temperature and plan the night: bread and starters first, mains during the rush, desserts when things calm down. If you grow, adding a second deck is often easier than adding a second appliance.
