Pizza Oven Repair in the San Francisco Bay Area

The oven sets the pace in a pizzeria. When it recovers slowly between pies, the Friday rush turns into a line out the door. Best Pro repairs gas and electric deck ovens and conveyor pizza ovens for pizzerias, restaurants, bars and campus cafeterias.

Deck ovens

• No flame, or a flame that won’t stay lit. The pilot or igniter, a worn thermocouple or flame sensor, or the gas valve.
• Slow to come back after a full load. A partly blocked burner or low gas pressure on gas decks; burned-out elements or tired contactors on electric ones.
• Dial says one thing, deck says another. A thermostat out of calibration or a failing sensor. We measure the stone itself.
• Broken stones. A hairline crack is often harmless; a stone that’s broken through or no longer sits flat bakes unevenly and can shift. We replace them.
• Doors that don’t close tight. Springs and hinges wear and let heat spill out of the deck.

Conveyor ovens

• Belt stopped or speed wandering. The drive motor, the speed control board, or a damaged belt or chain. If the speed drifts, so do bake times.
• Pale spots and burnt spots. Heat reaches the pie through impingement fingers above and below the belt. Fingers caked with cheese, or reassembled in the wrong order after cleaning, change how the oven bakes.
• Controls shutting down mid-shift. The control box has its own small cooling fan. Once flour clogs it, the electronics overheat and the oven quits.
• No heat. Burner ignition, flame sensor and gas valve on gas models; elements and contactors on electric ones; and the main blower that moves the heat to the fingers.

Small kitchens, hot ovens

Many Bay Area pizzerias work out of narrow storefronts, with the oven close to walls, the hood and the prep table. That heat ages the oven’s own fans and electronics and works against the refrigeration next to it. We look at clearances and airflow, not only at the failed part.

How we work

The technician finds the cause and prices the repair before starting. Repairs carry a 90-day warranty on parts and labor. For your other ovens, see convection oven repair; for the prep table holding the dough and toppings, see commercial refrigerator repair.