QII Deck compared to DECK

The Bake

The QII Deck oven delivers high infrared heat to the base of your pizza just like the heat of a deck oven. This produces golden, crisp results. The QII Deck cooks your pizza similar to traditional ovens, but with the convenience of a conveyor and with patented infrared heat. Your pizzas cook thoroughly, your dough is strong, and your ingredients stay moist and hot.

Consistency

The QII Deck oven has even heat distribution and is not affected by ambient air conditions. Your pizzas move through the QII Deck on a conveyor and never suffer from hot and cold spots. Unlike deck ovens, the QII Deck is not affected by opening and closing doors, grease spots on your cooking surface, nor products cooking unevenly depending on placement within the oven.

Training and Waste

With the QII Deck, you will limit the amount of time needed to train new employees and decrease the amount of wasted, improperly cooked food significantly. The settings on your oven remain constant even if your staff doesn't.

Operational Improvement and Safety

With QII Deck's one of a kind conveyor and cook system, food moves automatically through the oven, baking it perfectly without tending. No longer will your staff have to check pizzas above and below for that perfect deck back. You do not have to reach into the QII Deck to turn pizzas or shuffle your product to or from a hotspot. You can significantly reduce singed arms and deck burns.

Efficiency and Recovery Speed

When using Deck ovens, heat and energy is lost each time the door is opened to tend the products. QII Deck ovens project heat directly on the product and do not lose much energy to the environment. QII Deck's heat is confined in the oven, which promotes energy efficiency and product consistency.

Cleaning

You do not have to remove the conveyor belt to do much of the routine maintenance. With multiple removable trays and burner covers, much of your cleaning can be done in just minutes before you turn your oven on for the day. You do not have to clean the conveyor belt continuously throughout the day as any dropped product will be incinerated by the flame or fall on the easy to clean trays. The QII Deck also weighs just over 700 pounds for the 80" oven so you can maneuver a stack of ovens easily.

QII Deck compared to IMPINGEMENT

Cooking Technique and Product Quality

QII Deck uses gentle, yet powerful infrared heat that penetrates the product, which cooks the pizza completely and allows the toppings to retain their moisture. Impingement blows high-velocity air to cook the product, similar to a hair dryer. This can dry out the product and not thoroughly bake the entire pizza. Cooking a pizza with the QII's intense heat instead of evaporation creates a better dough profile and crisper crusts.

Quiet Operations

The QII Deck oven is virtually silent and very reliable. Your ventilation hood or refrigeration will make more noise than the QII Deck. To cook and give a browned appearance, impingement uses blower fans and motors, which are extremely noisy and will breakdown. Imagine being able to communicate in your kitchen without having to yell.

Cleaning

The QII Deck also weighs a little over 700 pounds for the 80" oven so you can maneuver a stack of ovens easily with only one or two people. With multiple removable trays and burner covers, much of the cleaning of the QII Deck can be done in just minutes before you turn your oven on for the day. Unlike impingement ovens, there are no fingers to clean and adjust and you do not have to remove the conveyor belt to do much of the routine maintenance.