Commercial Conveyor Pizza Ovens

An oven with a belt running through the cooking chamber, so food goes in one end and comes out the other. It takes higher volumes with less watching than a deck oven does.

You set the belt speed, which sets how long each pizza spends inside, and the pizza comes out at the end of that time whether anyone is standing there or not.

Sizes and specifications vary a lot, so there are a few things to check before you buy a commercial conveyor oven.

Variable belt speed is the first. It is what lets you cook something other than pizza in the same oven, because different food needs a different time inside.

Similarly, the temperature you prefer to cook with may vary. Choosing an option with a good temperature range is essential. You’ll also want to opt for a model that recovers quickly and holds a steady temperature to get the best possible results for your food.

Size is another important consideration. Depending on how much space you have in your kitchen, along with how much food you want to prepare at any given time, is worth calculating first.

A few practical considerations include the materials your oven is made from, energy efficiency and durability. Choosing durable and lower maintenance materials like stainless steel are valuable additions. They’re easier to clean at the end of each shift. The durability of stainless steel is also more resilient, helping you to get the best return on your investment with more years of use.

Energy-efficient models typically come with better insulation, helping to improve the cooking quality but also keeping power usage down. This is a helpful feature in saving your business money in the long run.

The temperature range of your commercial pizza oven will vary depending on the make and model you choose. Most models run from 120℃ to 260℃, which covers pizza and a fair bit else.

While commercial conveyor ovens are especially well suited to making pizzas, they’re a versatile investment that can be used to make a wide variety of options. Depending on your temperature and timer settings, you could expand your menu options to include things like bread, sweet baked goods like biscuits, pasties and even nachos.

Yes. Health and safety rules require a hood or exhaust canopy over a conveyor oven. It vents the smoke and steam the oven puts out, which keeps the area around it cleaner and the end-of-shift clean easier.

If pizza is the main item on your menu, a conveyor oven gives you turnover and the same result every time.

Heat comes from above and below as the pizza travels, and the belt speed is set rather than judged, so every pizza gets the same bake. A deck oven will give you a crisper base, because heat conducted from a hot stone does something moving air does not, but it needs someone who knows when to pull the pizza.

You can keep your ingredients in an under-counter fridge, prepare them in bulk, and keep a steady supply going through the oven to hold up through a rush.

Because the settings are pre-set, the oven can be left to run with less watching than a combi oven needs. That means the person running it does not have to be your most experienced cook.

Setting the speed will typically either be through a knob that allows you to adjust the time each item will be cooked for, or you’ll have a control panel with different settings. You may wish to adjust the speed depending on the temperature you’re cooking at and what you’re preparing.

If you have questions about your specific model, the manufacturer guidelines that come with your model should explain everything you need to know. Alternatively, if you’re having issues with how to operate your conveyor oven, please feel free to contact the customer support team at REO for guidance.

The price will vary depending on the specifications you want, the brand you choose, and which size you want. Top-end brands like Moretti Forni, a premium commercial manufacturer, are top-of-the-line and have the price point to match.

Generally you can expect to pay anywhere from $3,000 for smaller models up to $100,000 for the largest. The dearer ones have a bigger capacity, including triple-deck conveyors, and come with preset programs.

Cooking time will vary, depending on a few factors. These include the kind of base you’re baking - whether that’s thin-crust or thick-crust, what kind of toppings you’re cooking, and the oven model you have. The temperature you’re cooking at will also impact how long each pizza needs to stay in the oven for as well.

Many models come with presets for the kind of pizza you are cooking, so you are not guessing at a belt speed on the first one.

If you’re unsure of which settings to use, the manufacturer’s guidelines will typically explain how best to use the conveyor oven you have. As a general guideline, most pizzas will be cooked within five to ten minutes when you set them anywhere between 230℃ and 260℃.

Let the oven cool completely before you start. Next, you’ll want to remove the conveyor trays and place them in the sink before scrubbing them down with hot, soapy water to remove any burnt-on residue.

Cleaning the inside of a conveyor can be challenging but you can gain access to the entrance and exit to remove some of the food residue. We recommend a gentle detergent and non-abrasive dishcloth to avoid damaging the interior. For particularly stubborn grime, you can mix a paste of baking soda and water and apply it as a paste to the stains.

Later, come back with a cloth and wipe down to remove it. You’ll also want to wipe down and clean the exterior to remove any oil or steam residue.

You will see industrial conveyor pizza oven used for the same kind of equipment. The name changes with the supplier and the region, not the job it does. Compare models on capacity, construction and the specification on each product page, and check the full commercial conveyor pizza ovens range to see every option side by side.