Can a convection oven produce the same result as a deck?
I understand the differences between a deck and convention oven, but I have no experience with the two in terms of commercial equipment. I'm opening up a restaurant and I want to figure out the best oven for my use.
I'm going to be producing something similar to pizza, meaning I want the browning effect on the bottom you get when using stones. So far in my research, there is no such thing as a commercial convection oven with stone decks, is this the case? I guess technically I could put stones inside a convection oven, but maybe theres a reason people don't... The main reason I would like convection is because I hear its better against heat loss. Why don't they make pizza deck ovens with convection?
Also, bonus question: do pizza deck ovens have different venting requirements than convection if they are both electric? I ask because I was told that if I'm using an electric convection oven I wouldn't need to vent my location.