Replacing my ever problematic "re-conditioned" Lincoln Impingers with a tradition double stack pizza deck oven. We are open 3 days a week and make pizza in pans, 18 x 12 (Old Forge Style). What is everyone's thought on the best decks ovens out there. One the can product roughly 30 pies per hour in peak times, but is also very reliable and as energy efficient as possible. Been comparing a Marsal SD448 and Peerless CW62. Also looking at Montaque, but I think that is out of my price range.. Thanks.