The difference between pizza deck ovens and standard radiant heat models is the presence of a stone shelf, or deck. Rather than the cabinet air heating up the food, it is the stone deck that becomes hot. That heat is then transferred to the food which is placed directly on the stone. Pizzas that are cooked in deck ovens are popular with customers, as each comes out a traditional taste and crispy crust.
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.