Pizza Oven Repair in Colorado Springs

Delivery shops run conveyor ovens from lunch until close; neighborhood pizzerias bake on stone decks. Either way, an oven that recovers slowly or bakes unevenly costs orders on a Friday night. Best Pro repairs gas and electric conveyor and deck pizza ovens for pizzerias, restaurants, bars and breweries across Colorado Springs and in Monument.

Conveyor ovens

• The belt stops or the speed wanders. The drive motor, the speed control board, or a damaged belt or chain. When bake times drift, the speed is usually the reason.
• Burnt spots or pale centers. Heat reaches the pizza through the impingement fingers above and below the belt. Fingers clogged with burnt cheese, or put back in the wrong positions after cleaning, change the bake — compare them with the finger diagram for your oven before you call.
• The control panel goes dark mid-service. The control box has its own cooling fan. When flour clogs it, the electronics overheat and the oven shuts down.
• Weak heat. Burner ignition, the flame sensor and the gas valve on gas models; elements and contactors on electric ones; and the main blower that moves the heat.

Deck ovens

• The burner won’t light or drops out. The pilot or igniter, a worn thermocouple or flame sensor, or the gas valve.
• Slow recovery after loading. A partly clogged burner, low gas pressure or, on electric decks, burned-out elements and contactors.
• The temperature is off. A thermostat out of calibration or a failed sensor. We measure the actual deck temperature instead of trusting the dial.
• Stones and doors. A hairline crack isn’t always a problem, but broken or uneven stones bake unevenly and can shift; we replace them. Worn door springs and hinges let heat escape.

Gas pizza ovens at altitude

Gas burners are rated at sea level, and above 2,000 feet manufacturers call for orifices sized for the elevation. A used oven bought from a lower elevation can still have its sea-level setup: lazy yellow flames, a deck that takes longer to recover and soot in the baking chamber. Dough rises faster up here, and pizza makers already adjust their recipes for it — but no recipe makes up for a burner that isn’t set up right.

The price is agreed before the repair starts, and parts and labor carry a 3–6 month warranty. For your other ovens, see convection oven repair; for the cooler that holds the dough and toppings, see commercial refrigerator repair.