Meringues and cookies in deck oven?

Hello, i am opening my own pastry shop and i am hesitated on whether to get an convectional or a deck oven. My work will mainly be cakes, cookies, meringues, croissant and just one type of bread.

I heard i can make all these in a deck oven, yet i will have to lift my sheets over other sheets so the goods won't be directly sitting on the bottom of the deck.

I would love if anyone here can advice on this and if anyone previously did bake these types of goods in a deck oven, what was the temperatures for that?

Thanks in advance :)