Plus the 1000's with the original stones far outperform any of the stones in the current ovens.
I'm not so sure about that, Walter
While I think stock stone 1000s will outperform almost all current ovens, I think the Marsal MBs with Fibrament stones will give them a run for their money. The Marsals are specifically engineered to avoid having to turn the pies. The Marsals are also engineered for fast balanced bakes- faster than the 1000's. Between not needing to turn the pizza and the possibility for a 4 or a 5 minute bake where the bottom finishes the same time as the top, the Marsals could have the edge in performance. The big selling point of the 1000s, though, is price. A single MB60 will set you back $8K+, whereas, if you find the right used 1000, like you did, you can get it for a steal.
I dont mean to sound depressing but to successfully operate a deck oven with a high quality pizza product you are looking at a lot more knowledge than you will find here or anywhere on the net.
Really, Walter? What am I, chopped liver?
I've taught people how to make a 'high quality pizza' in a deck oven via a webcam. It's faster in the flesh, but it can be done with a webcam, or, if push came to shove, even on the phone (with a camera taking still shots). If it's an MB, it's even easier to teach, but, armed with an infrared thermometer, a willingness to learn, a few dozen test pies and about a week or so, it's possible to achieve, even with other brands of decks.
The one thing I can't do, though, (or won't do
) is teach the OP how to make American style pizza in a deck oven, as my knowledge of American pizza is minimal. Peter could do it, though. He'd probably act all humble and bring up his lack of experience working with deck ovens, but I think, with his moderator duties, he's read enough posts about deck ovens to be able to operate one if he had to. Bear in mind, as you turn down the heat on a deck for longer baked styles, they even out considerably- much less turning, less hot spots, far less fuss. Peter's Papa John clone in a 450-500 deck oven, I wouldn't call it a no brainer, but it's not the same as NY.
Jay, 'regular pizza,' i.e., thicker NY style pizza (usually with heavier toppings) is American style pizza. Conveyor ovens were pretty much invented to do high volume American chain pizza. As WarEagle pointed out, they're easier to operate. From what I understand, they're more energy efficient than decks as well. I, personally, think NY in a deck is far better pizza, but if your market demands American pies, then give them what they want.
Rather than inventing the wheel and buying a new oven that's not ideal for your particular style, I would see if you can work with your conveyor. The technology of a conveyor isn't that complicated. Sure, there's a lot more moving parts than a deck, but it isn't rocket science. You can learn both how to fix your conveyor, as well as how to prevent future failures. It's a steeper learning curve than learning how to use a deck, but, in the long run, with the style of pizza you make, I think it will end up serving you better.
Or, take the money you're planning on investing on a deck and invest in a more reliable conveyor.