With many types of conveyor ovens available, the best option depends on the application and operation.
Consider product dimensions to make sure the oven can accommodate specific menu items. For example, some tabletop conveyor ovens may not be suitable for thicker breads or crusts.
Prior to deciding on a unit, it’s important to determine
the size and capacity needed to handle the volume, keeping in mind that this may grow in the future. Upsizing capacity estimates by 20% to 25% is recommended so volume increases can be accommodated.
When looking at capacity, operators start with a single-deck conveyor oven and add a second or third deck as demand dictates. Confirm the proper power and gas are available for additional units in the initial design as adding these after the fact can be costly and disruptive to an operation.
Consider programmable units for operations requiring multiple cooking temperatures and conveyor speeds for different pizza makes or dayparts. These ovens can be easily preset to handle breakfast items or a prep program as units run at different times, temperatures and speeds. These units won’t need adjusting from item to item or daypart to daypart, saving time and labor.
When designing kitchens around conveyor ovens, location matters. Since these ovens are open units, they expel heat into the atmosphere, which impacts back-of-house temperatures. Also, noise is created by conveyor oven fans operating on high, which affects the work environment.
The exhaust hood should not have to change if ovens of the same size are added since the size of the hood is based on the size of the oven, not the height and/or added decks.
For operations with space limitations, ventless models eliminate the need for an exhaust hood over the oven. Because some municipalities restrict use of ventless versions, it’s best to confirm local codes don’t prohibit these types.
Operators requiring flexibility to run full sheet pans through the unit can specify conveyor extension options, which include caps at the end of the conveyor.
