I am having trouble with understanding which F.B. oven is best for my situation. I am wanting a commercial pizza oven for a restaurant. Some say that the modular retain heat better once built and that they are best. Others say the modena or pre-assembled are best for a restaurant. This oven will only be used for pizza so I guess for this the most important thing is high floor temp and retention. What oven would you buy?
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Modular v. prefab