Hey @greekexpress ,
Just a few questions. What material is your deck made out of? Do you use the deck to cook other things like sandwiches and such?
What ingredients are on your pizzas and do they take approximately the same time to cook?
What type of conveyer are you considering? Radiant, infrared, or forced air?
Just from what I know and having friends with pizza places. The conveyer is limiting. Usually to one item. The pizza ingredients you are
using now will have to be adjusted to keep cooking times exactly the same. All the preveyers will try to sell you on forced air. It really cuts down on the time it takes to completely cook something. The downside is that it dries out the ingredients on the pies. You will need to compensate for that also. So basically if you are not cooking the same product and your portion control is not absolutely consistent the conveyer can result in a lesser quality product.
The deck gives you greater flexibility in the items you can cook. It also allows one to adjust the cooking times if the ingredients are not the same and the amount of ingredients may not be exactly portioned. I think it is superior when it comes to crusting.
So I guess to sum it up, this is just my opinion, the conveyer might reduce the skilled labor need and maybe save some time, but that's where it ends. I personally think it takes the same amount of skill to get proportions exactly as needed as it does to tend the deck. just me though. I'm sure some chefs will have the opposite view of the ovens. Ciao