A staple for pizza production, conveyor ovens save labor since staff typically do not need to tend to the unit, which cooks food items fast and consistently.

Conveyor ovens are versatile and are often recommended for operations that couple pizza with other menu items. In addition to pizza, conveyor ovens can be used as a primary cooking method for entrees or proteins, melting cheese on pasta or sandwiches, or baking cookies, among other applications. This equipment also may be suitable for some high-capacity operations for greater output. 

Operators can choose between two main types of conveyor ovens. One unit type controls baking modes by manipulating the airflow within the oven’s interior. The other kind, called a variable speed air unit, utilizes a fixed jet plate design. Variable speed motors on the top and bottom adjust the cooking performance.

For high-temperature applications, such as broiling, operators may want to consider infrared units. Conveyor ovens that use only infrared heat are more common for sandwiches than pizza, as they char or toast the bread. Some ovens combine both infrared and hot air impingement for more uniform heating and reduced baking times. 

Conveyor ovens with accelerated cooking features provide more efficient airflow to cook 20% to 40% faster than traditional ovens. These are ideal for operators looking to conserve space since smaller units with faster speeds can provide a similar output as larger models in less space.

Looking at oven size, conveyor units typically measure between 14 and 20 inches wide and 55 to 70 inches long. Countertop models have lengths as short as 18 inches for space saving. 

Larger conveyor ovens can typically cook as many as 100 pizzas per hour per deck, with medium-size ovens accommodating 75 pies per hour per deck. Smaller units appropriate for retail operations produce between 20 and 25.

Smaller electric conveyor ovens with built-in catalytic converters provide ventless operation. Conveyor ovens with doors that close help mitigate heat emanating from the unit. 

Most conveyor ovens are stackable, which increases volume while saving space. Having two ovens also ensures service is not interrupted in the event that one unit isn’t operating.

Conveyor ovens are available in both gas and electric models. Units with digital controls provide more precision heat than dial types. Conveyor ovens typically run at full power throughout the day. However, newer models with standby modes use sensors that gauge when the oven is empty and automatically stop operation to save on energy and operating costs.