Pizza Ovens--There were two, either Blodgett or some other brand. Both kept at 650 degrees (you had to turn them on first thing in the morning to get them up to heat soon enough for the lunch rush) using gas jets below the stone baking surfaces. You could see the jets by opening a thinner door under the main oven compartment. There was a button under the temperature dial you pushed in to light the jets--it was neat to see the gas jets starting up running from one side of the oven to the other. The pizza paddle, oven brush and a folded up piece of foil were kept on top of the oven, the latter to form a cooking surface for sub buns, garlic and cheese bread.