Conveyor Pizza Oven

Overview

The conveyor pizza oven bakes by air impingement: a wire-mesh belt carries pizzas through an insulated tunnel where columns of high-velocity hot air strike the product from above and below. Bake time is set purely by belt speed, typically 4–7 minutes, so output is consistent regardless of operator skill. A 32 kW gas burner holds the tunnel at 150–290 °C, baking up to 60 twelve-inch pizzas per hour.

How it works

The bake tunnel is formed by the Insulated Cabinet, a ceramic-fiber-insulated stainless enclosure with end plates left open for product entry and exit. Pizzas ride the Conveyor Assembly, a stainless wire-mesh belt driven by a variable-speed gearmotor through sprockets; turning the speed control directly sets bake time.

Heat is produced by the Heating System section, where the gas burner fires into a heat exchanger so that combustion products stay separate from the food-contact air stream. The Air Impingement System is the defining feature: a blower pressurizes plenums above and below the belt, and perforated "finger" panels convert that pressure into jets that scrub the cool boundary layer off the dough, transferring heat far faster than a static deck. Finger placement tunes top-versus-bottom browning.

The Control System regulates burner gas valve to a setpoint thermocouple and sets belt speed independently. A Window & Access Door lets staff watch and reach product mid-bake, while the Exhaust & Flue flue carries combustion gases to the hood. Spent crumbs drop onto the Crumb Tray for cleaning.