Why Use Brick Oves and / or Deck Ovens?

[pizzatherapy]

Thank you for your info...very valuable...I have a quick question.

can you tell me why some restaurants have Brick Ovens and regular stone deck(Blodgett) ovens as well?  per this video

http://www.youtube.com/watch?v=GFCXQAGHpE4

I wonder if people can tell the difference when you switch up on ovens?  I thought of doing that in my restaurant, but didn't want to give the customers 2 different tastes.

what are your thoughts..

thanks,

Kim