Dough bench to hot pass, specced as one pizza shop.

A conveyor cooks the same pizza the same way whoever is on shift, which is why delivery shops run them past 100 a night. A deck oven gives you a better base and more control, but it needs an operator who watches it — and a second one for backup once you pass about 60 an hour.

A 126MJ gas conveyor wants a dedicated gas run and a flue; an electric one of the same output will pull three phase at 30–40 amps. Add the prep fridge, freezer and dishwasher and most shops need a three-phase board — we check yours before quoting so the upgrade sits in the number.

A two-door pizza table with GN1/6 topping wells holds a night's toppings for about 150 pizzas. Go three-door once you run more than ten toppings or start prepping for two services — topping the wells mid-rush is what slows a pass down, not the oven.

Dough needs a bench, a mixer and somewhere cold to retard overnight — a two-door upright at 3–4°C holds roughly 120 balls in trays. Keep ambient tray racking on castors so trays roll from the retarder to the bench without being carried.