Conveyor Pizza Oven
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About the Equipment
The Commercial Conveyor Pizza Oven is a high-speed, automated baking appliance designed for consistency, volume, and minimal labor. It utilizes a mechanized belt (the conveyor) to move food continuously through a heated chamber, eliminating the need for constant staff monitoring and rotation (unlike traditional deck ovens).
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Ideal User: High-demand restaurants, chain pizzerias, food trucks, catering halls, and banquet facilities that require a reliable, consistent, and quick output of uniform products.
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Function: Ensures every pizza, flatbread, or baked good is cooked to the same standard every time, regardless of staff experience.
⭐ Key Features
| Feature | Detailed Description | Benefit to the Operator |
| Heating Technology | Air Impingement Technology (forced hot air). High-velocity streams of air above and below the conveyor belt. | Ensures fast, even cooking and a perfectly crispy crust and base without burning. |
| Control: Temperature | Digital and sometimes touchscreen controls to set the precise temperature, often up to 400°C. | Provides accurate temperature control to prevent burnt crusts or undercooked centers. |
| Control: Belt Speed | Digital control over the conveyor belt's speed, allowing adjustment for different products. | Guarantees consistent bake time and cooking quality for every menu item. |
| Construction | Built from high-quality Stainless Steel. Available in Gas or Electric power sources. | Offers superior durability, corrosion resistance, and simple cleaning/maintenance. |
| Configuration | Stackable design allows multiple units (decks) to be placed on top of one another to double or triple production capacity without increasing floor space. | Maximizes kitchen productivity and is highly scalable. |
| Versatility | Capable of cooking more than just pizza, including garlic bread, chicken wings, subs, tandoori items, and frozen flatbreads. | Maximizes ROI by using the oven for a wide variety of menu items. |
📏 Size Details and Production Capacity
| Size Category | Belt Width (Approx.) | Production Capacity (Approx.) | Typical Dimensions (W x D x H in cm) |
| Small/Countertop | 35 – 40 cm | 25 – 40 pizzas (30 cm diameter) per hour | 150 * 60 * 45 cm |
| Medium/Standard | 45 – 55 cm | 40 – 60 pizzas (30 cm diameter) per hour | 105 * 170 * 45 cm |
| Large/High-Volume | 60 – 80 cm | 90 – 135+ pizzas (30 cm diameter) per hour | 120 * 200 * 57 cm |