By Commercial Service Company · November 3, 2026
A pizza oven that won't hold its temperature, or cooks pies unevenly, costs you product and customers fast. Before you assume the whole unit is on its way out, there are a handful of things worth checking. Most undercooked-pizza complaints trace back to one of four areas: burners, thermostat, conveyor speed, or stone/deck condition.
Burners and Flame Pattern
On gas deck and conveyor ovens, the burner is usually the first thing to look at. A healthy flame should be steady and even across the burner, not lazy, yellow, or pulling away from the ports. Soot buildup, a flickering flame, or burners that cycle on and off more than usual are signs something is off with combustion or airflow.
- Look for visible soot or discoloration around the burner area or vent
- Note any unusual smell, popping, or delayed ignition when the oven cycles on
- Check that nothing is blocking air intakes or exhaust vents around the unit
Gas burners, igniters, and venting are safety-critical components. If you see signs of poor combustion, don't attempt to adjust or clean the burner assembly yourself — that work needs to go to a licensed technician.
Thermostat and Temperature Controls
Even with a good flame, a pizza oven can run cool if the thermostat or temperature controller isn't reading accurately. Over time, sensors can drift or fail, telling the oven it's at temperature when it isn't.
- Compare the oven's display or dial setting to how the pizza actually cooks — if you're running at 500°F on the display but getting pale, underdone crusts, that's a mismatch worth flagging
- Note whether the oven takes much longer than usual to come up to temperature after startup
- Watch for temperature swings during a shift, especially during busy periods when the door or conveyor opening is used constantly
A technician can verify actual oven temperature against the control setting and determine whether the sensor, controller, or wiring is the issue.
Conveyor Speed
On conveyor ovens, speed is just as important as heat. If the belt is running faster than it should, pies pass through before they've had time to cook through, even if the oven temperature is correct. This can happen gradually as settings drift or get changed by different staff members over time.
- Check the conveyor speed setting against what's normally used for your pizza thickness and toppings
- Time how long a pizza actually takes to travel through the oven and compare it to what you expect
- Ask staff if anyone adjusted the speed dial recently, sometimes a well-meaning tweak during a rush sticks around
If the speed setting looks correct but the actual travel time is off, the drive motor or belt mechanism may need a technician's attention.
Stone and Deck Condition
Pizza stones and deck surfaces absorb and hold heat, and that's what gives you a properly cooked bottom crust. A stone that's cracked, unevenly worn, or was recently replaced with a different thickness can change how heat transfers to the pizza, even if the air temperature inside the oven reads correctly.
- Inspect stones or decks for visible cracks, chips, or uneven wear patterns
- Note if a stone was recently replaced and whether cook times changed afterward
- Give a cold deck enough preheat time, a stone that looks hot on the surface may still be cool in its core after startup or a slow period
Stones need adequate time to fully heat through, not just reach surface temperature. Cutting preheat time short is one of the most common, and easiest to fix, causes of undercooked pies.
What to Check Before You Call
Before placing a service call, it helps to have a few answers ready:
- Is the flame steady, or does it look weak, yellow, or inconsistent?
- Does the display temperature match how the food is actually cooking?
- Has conveyor speed or belt timing changed recently?
- Is the stone or deck cracked, worn, or recently replaced?
- How long was the oven given to preheat before use?
Having these observations ready helps a technician diagnose the problem faster, whether it's a simple adjustment or a part that needs replacing. Any work involving gas lines, burners, or electrical components should always be left to a licensed technician rather than handled in-house.
Commercial Service Company has served restaurants and foodservice operations across Conway, Little Rock, Benton, Bryant, Maumelle, Jacksonville, Searcy, Russellville, and the rest of central Arkansas since 1976. If your pizza oven isn't holding heat or cooking pies evenly, give us a call at 501-548-2374 and we'll get a technician out to take a look.