Reviewed September 23, 2026 · Browser-based planning model.
An oven rated for 100 pizzas per hour does not create a 100-pizza-per-hour kitchen if stretching, topping or cut-and-box can only sustain 55. Enter your measured station times, staffing and oven rate to see the line's actual ceiling and which station needs attention first.
Planning model only. “Seconds per pizza” should come from a representative rush sample and exclude unrelated downtime where possible. Parallel workers are modeled as equally productive; real layouts can lose capacity through collisions, replenishment, training differences, remake work and order mix.
Time a short but representative rush sample rather than one unusually fast pizza. For each labor station, record the elapsed hands-on time for several pizzas and use a defensible median or conservative average. If two people genuinely work in parallel, enter two workers; if they repeatedly block each other at one bench, do not assume perfect doubling.
Include the normal work the station must perform during the rush—stretching, topping, launching, cutting and boxing. Do not hide required micro-tasks just because they happen between orders.
Use sustained output at your dominant pizza diameter and bake profile. A brochure's theoretical maximum under different test conditions is not the same as your service capacity.
For each labor station, modeled hourly capacity is workers × 3,600 ÷ seconds per pizza. The oven uses the sustained pizzas-per-hour value you enter. The line ceiling is the smallest of those four station capacities because finished pizzas cannot flow faster than the slowest required step.
The tool also compares that ceiling with two different thresholds:
Suppose your oven can sustain 90 pizzas/hour, but one topping worker averages 50 seconds per pizza. That station models at 72/hour. Buying an oven that can do 130/hour does not lift the line above 72/hour unless topping capacity changes too. The better first move may be a second topping position, layout change, mise-en-place improvement or a menu/workflow simplification.
The reverse can happen as well: labor stations may all clear 100/hour while the oven sustains 65/hour. In that case the oven really is the modeled production constraint, and the candidate throughput checker can help screen a replacement.