Conveyor Ovens

Common Types of Commercial Conveyor Ovens

• Impinger conveyor pizza ovens: The core of the category. Air impingement bakes faster than a deck oven at lower temperatures, typically 250 to 600°F, and the finger plates pull out from the front for cleaning. Belt widths of 18, 20, 24, and 32 inches set how many pies run side by side.
• Electric conveyor ovens: Available in single-phase and three-phase versions, usually on a dedicated circuit per deck at 208 or 240V. Electric is the pick for countertop units, ventless models, and kitchens without gas service.
• Gas conveyor ovens: Natural gas and liquid propane models with burners that step between a low fire and a high fire for fast recovery under back-to-back loads. Gas keeps operating cost down on a high-volume pizza line.
• Ventless conveyor ovens: Electric models with catalytic converters that scrub grease and smoke so no Type I hood is needed. They fit mall food courts, convenience stores, stadium stands, and second locations where running ductwork is not an option.
• Countertop conveyor ovens: Compact 10 to 20 inch belt units for sandwiches, flatbreads, parbaked pizza, and toasted subs. Features include a front-loading glass door, adjustable belt speed, and a removable crumb tray. Radiant countertop units bake about 16 fourteen-inch pizzas per hour; countertop impingers run quietly enough for an open kitchen.
• Stacked conveyor oven packages: Single, double, and triple-stack sets that include the oven decks, a caster stand, and shelving, so the install arrives as one order. Stacking adds capacity in the same floor space, and most decks stack up to three high.

Buying a Commercial Conveyor Oven

• Belt width and chamber length: Width decides how many pizzas bake at once; chamber length and belt speed decide bake time. An 18 inch belt runs one 16 inch pie at a time, a 32 inch belt runs two 16 inch pies side by side. Floor models on this page rate 76 to 222 twelve-inch pizzas per hour per deck.
• Stacking for volume: Start with one deck and add a second or third later. Each deck has its own controls, so a stack can run pizza on one belt and wings or sandwiches on another at a different temperature.
• Hood or ventless: Gas units and standard electric units need a Type I hood sized for roughly 450 to 800 CFM per stack. Ventless models trade a higher purchase price for no hood, no ductwork, and a faster permit.
• Electrical: Countertop units plug into a 120V or 240V outlet. Floor decks typically draw about 10 kW each and are ordered in single-phase or three-phase to match the panel. Gas models still need a 120V connection for controls and the belt motor.
• Controls: Digital controls show set temperature, actual temperature, and belt speed on one display. Touchscreen models add stored recipes, one-touch eco mode that idles the oven between rushes, and reversible belt direction so the oven fits a left-to-right or right-to-left line.
• Split belt option: Some 32 inch models offer a split belt that divides the conveyor into two independent lanes at different speeds, so a thin crust and a deep dish can run at the same time.
• Beyond pizza: Conveyor ovens handle wings, sandwiches, flatbreads, cookies, and reheated entrees. Chains use them for menu consistency across locations because the belt removes operator judgment from the bake.

Commercial Conveyor Oven FAQs

What Is the Purpose of a Conveyor Oven?

A conveyor oven delivers the same bake on every item without an operator managing it. Food enters one end on the belt, passes through the heated chamber at a fixed speed, and exits done on the other side. That consistency is why pizza delivery chains, fast casual concepts, and convenience stores standardize on them: a new employee produces the same pizza as a ten-year veteran, and throughput scales by adding decks instead of adding skill.

Can You Cook Pizza in a Conveyor Oven?

Yes. Pizza is the main job for most conveyor ovens, and impingement models bake a 16 inch pie in three to six minutes with an evenly browned bottom and a fully melted top. Thin crust, hand tossed, pan, and parbaked crusts all run on a conveyor; thicker crusts use a slower belt and a lower temperature. The same oven also bakes calzones, breadsticks, wings, and subs, which is why many pizzerias run their whole hot menu through one stack.

How Much Does a Conveyor Pizza Oven Cost?

Countertop conveyor ovens start near $1,000 for a radiant unit and run $9,000 to $11,500 for a ventless countertop impinger. Single-deck floor models with 16 to 32 inch belts cost $10,000 to $22,500 depending on belt width, fuel type, and controls. Double-stack packages with stands run $18,000 to $43,500, and triple-stack packages run $20,000 to $63,500. Ventless and touchscreen options add to the price; gas and electric versions of the same oven are usually within a few hundred dollars of each other.

Conveyor Oven vs Deck Oven: Which Is Right for My Shop?

Choose a conveyor oven for volume and consistency: delivery, carryout, chains, and any kitchen where staff turnover is high. Choose a deck oven for artisan and Neapolitan styles where the operator rotates each pie and the stone floor gives the crust its character. A conveyor bakes faster per pie, needs less training, and stacks to grow; a deck oven gives more control per pizza and a crispier bottom at higher heat. Many high-volume pizzerias run both.

Do Conveyor Ovens Need a Hood?

Gas conveyor ovens and standard electric models need a Type I grease hood. Ventless electric conveyor ovens carry a listing that allows installation without a hood because a catalytic converter treats the exhaust; local code still governs, and most jurisdictions accept the listing. If the space has no existing hood, a ventless model usually costs less than adding ductwork and a fire suppression system.

Related Categories

• Pizza Ovens
• Deck Ovens
• Convection Ovens
• Pizza Prep Tables

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