Deck ovens are not just used to make pizza. They are also used by a lot of bakeries that want to forego the use of pans and place the breads directly on a stone. Most bakeries also have an electrical hookup, as opposed to gas, so a large majority of these units are powered accordingly.

One thing to be aware of when using a deck oven is that the stone will develop cold spots during periods of peak production. Since the stone takes over an hour to preheat, it will take a little extra time to recover lost heat after each batch of food. If you do not allow the stone to properly heat back up, your baking times will have to be increased to compensate.