Migali MSP-3848 38 x 48 In. SPEEDINO Conveyor Pizza Oven, Natural Gas, 180,085 BTU

The Migali MSP-3848 is a SPEEDINO conveyor pizza oven with a 38-inch by 48-inch baking chamber, sized for high-volume pizza shops, ghost kitchens, school foodservice, and any operation that bakes pizza at consistent quality through a long shift. Conveyor ovens win where deck ovens lose: every pie comes out at the same temperature for the same time, regardless of who's operating the line, because the conveyor speed sets the bake time and the operator just loads at the front and pulls at the back. The 180,085 BTU natural gas burner heats the chamber to a working range of 300°F to 600°F and holds it through repeated door-open cycles, so the 50th pie of a Saturday-night rush bakes the same as the first.

Conveyor System with Adjustable Belt Speed

The stainless steel conveyor belt runs at adjustable speed so you can dial in the exact bake time your dough recipe requires. Typically 4 to 6 minutes for a New York-style pie at 500°F, 6 to 7 minutes for a thicker Sicilian-style pie at 450°F. The conveyor reverses for cleaning access. 38" by 48" chamber size accommodates two 18-inch pizzas at a time across the belt. The chamber uses radiant top and bottom heat for even browning of cheese on top and crust on bottom. No rotating, no flipping, no hot-spot management.

Dual-Side Open Chamber for Through-Pass Layout

The chamber is open on both ends, so kitchens can run the oven as a through-pass unit. Load from the prep side, pull pies on the service side. That eliminates the back-and-forth at a single loading window during a rush, and it shortens the bake-to-plate cycle by removing the step where an operator turns around. Stainless steel exterior and interior wipe down clean, and the temperature controller is positioned at the operator end with a clear digital read-out.

Natural Gas Operation with Electrical Controller

The oven runs on natural gas at 180,085 BTU total. A standard 115V plug at 16 amps powers the conveyor motor, controller, and cooling fans. The unit ships pre-assembled and rolls into the line on its included casters; legs are heavy-duty steel to support the weight of the oven plus the thermal mass of the chamber. Refer to the installation manual for high-altitude orifice adjustment guidance if the operation is above 2,000 feet.