Countertop conveyors
Countertop models handle one to three pizzas at a time, depending on the model. Some compact units run on single-phase power, and a few are listed as ventless.
Conveyor Pizza Ovens for Every Kitchen and Volume
Steady Belt. Even Bake. Built for the Rush.
Commercial conveyor pizza ovens for pizza chains, delivery and takeout kitchens, school kitchens, and sandwich shops. Load at one end and box at the other — the set-and-forget design that delivery pizza chains helped popularize.
How a Conveyor Pizza Oven Works
A conveyor oven carries food on a moving belt into and through a heated chamber. Raw pizza goes in at one end and comes out baked at the other. Gas and electric versions are made in both countertop and floor models.
Load
Raw pizza goes in at one end.
Bake chamber
Impingement fingers above and below the belt aim hot air at the food. Belt speed sets how long it stays in the chamber; temperature sets how much heat it receives.
Box
It comes out baked at the other end, ready to box.
Three ways the chamber delivers heat
- Air impingement
- Hot air is forced through jets and aimed at the food. The jets break up the layer of cooler air that clings to the food, so it cooks faster, and high-velocity air columns carry moisture away.
- Infrared and radiant
- Some designs add radiant plates above and below the belt that emit infrared heat directly onto the crust.
- Combination
- Some models pair air impingement with high-intensity infrared elements in the same oven.
Two controls: belt speed and temperature
Belt speed sets how long the food stays in the chamber, and temperature sets how much heat it receives. Manufacturers point to belt speed as the way to adjust doneness.
The trade press describes the daily routine as “set it and forget it”: turn the oven on in the morning, load and unload as needed, and turn it off at night.
One trade guide says older conveyors took 7 to 10 minutes to bake, while newer airflow designs cook in 3 to 5 minutes. Treat those as general ranges, not specifications for any one oven.
Conveyor Oven Types and Sizes
Conveyor ovens range from compact countertop units to full-size floor models stacked on one stand. Models are sized mainly by belt width and chamber length.
Floor and stacked models
Full-size floor models run wider belts through longer chambers. Depending on the manufacturer they stack two or three high, and stacking increases capacity.
- Split and dual belts
- Split or stacked belts add versatility, and they can simplify a kitchen layout.
- Gas vs electric
- Gas models need a gas supply plus an electrical circuit. Many full-size electric models need three-phase power at high amperage.
- Ventless countertop
- A few compact countertop models are listed as ventless. Check the conditions in the listing with your local authority before you rely on it.
Typical belt and chamber sizes
Typical ranges from a trade product guide. Individual models fall outside these tiers, so check the manufacturer's spec sheet.
| Size tier | Belt width | Chamber length |
|---|---|---|
| Small / countertop | 16 to 20 in. | 16 to 28 in. |
| Medium | 18 to 26 in. | 20 to 36 in. |
| Large | 24 to 32 in. | 36 to 40 in. |
| Extra-large | 32 to 38 in. | 55 to 70 in. |
Who Uses Conveyor Pizza Ovens
Conveyors grew up in delivery pizza, but the same belt-and-chamber design bakes, toasts and heats a long list of other menu items.
- Pizza chains
- Delivery-based pizza chains helped drive the adoption of conveyor ovens. The daily routine is simple: turn the oven on in the morning, load and unload as needed, and turn it off at night.
- Delivery and takeout kitchens
- Pizzas go in one end and come out the other ready to box, and loading is continuous. Floor units also par-bake pizza crusts.
- School kitchens
- Schools use conveyor ovens well beyond pizza: hamburger patties, grilled cheese, seafood, fries, cookies and brownies.
- Sandwich shops and mixed menus
- Floor units handle sandwiches, burritos, nachos, quesadillas and Italian dishes such as spaghetti. Countertop models toast bread, buns, rolls and bagels.
Skip the very fatty items. Conveyor ovens are not designed to handle large amounts of grease, so keep high-fat foods off the belt.
Hoods, Clearances and Utilities
Most installation questions come down to the hood, the clearances, and the gas or electrical service. Sources do not always agree, and your local authority having jurisdiction has the final word.
Check with your AHJ first. The authority having jurisdiction decides the hood type, clearances and fire-protection requirements for your kitchen. Confirm before you order.
- Hood type
- Most code sources treat conveyor pizza ovens as hooded equipment but disagree on the type. A Connecticut code handout lists gas and electric conveyor pizza ovens under Type I or Type II hood rules, a New York municipal table places them in the medium-duty category, and one manufacturer says a Type II hood may suffice for light-duty product loads. The authority having jurisdiction decides.
- Exhaust rate
- Manufacturers publish recommended exhaust rates for each model. One manufacturer's guidance for a large impingement oven calls for roughly 1,800 to 2,600 CFM, while code tables express exhaust per linear foot of hood. Your hood designer sizes the system.
- Clearances
- Clearance to combustible surfaces comes from both the manufacturer and local code, and the two can differ widely. Manufacturer figures for some models are only a few inches at the rear; one state's mechanical code amendment calls for 18 inches to combustibles. Some close-proximity hood makers specify hanging the hood an inch or less above the oven.
- Gas connection
- Gas models are installed to the manufacturer's instructions and the National Fuel Gas Code, under a vented hood. Use a licensed gas fitter.
- Electrical service
- Many full-size electric conveyors need three-phase service at high amperage. Some compact countertop units run on 208/240 V single-phase, and gas models often need a standard 120 V single-phase circuit. Have a licensed electrician confirm your panel.
- Stand and stacking
- Some full-size models list a stand or stacking option as required, in single or double stack. Plan the configuration with the oven order.
Keeping a Conveyor Oven Running
Routine cleaning covers the belt, crumb trays, impingement fingers and air vents on a daily, weekly and monthly rhythm. Your owner's manual governs.
Daily
- Let the oven cool before cleaning.
- Empty the crumb trays and brush the belt.
- Wipe the interior, and wipe the exterior with a damp cloth. Never drench the oven with water.
- Keep air intake vents clear of debris.
Weekly
- Soak and scrub the belt, crumb trays, end stops, airflow guards and impingement fingers in hot water with a degreaser.
- Check the lower fingers for drippings. Remove them one at a time and reinstall each in its original position.
- One manual has you run the belt at its fastest setting with the crumb trays in place, then scrub it with a wire brush or dry abrasive pad.
Monthly
- Check belt stretch and adjust it as the manual describes.
- Review brushes and cleaners against your manual. Some warn against steel wool or wire brushes on stainless surfaces, and some rule out caustic cleaners.
Choosing a Commercial Conveyor Pizza Oven
Match the oven to your busiest hour, your largest pizza, and the utilities and hood your space can support.
- Size to your peak hour
- Retailer listings put smaller conveyor models at a few dozen 12-inch pizzas an hour and the largest extra-wide models at around 200. Stacking adds capacity.
- Belt width vs pizza size
- Pick a belt wider than your largest pizza. Small countertop belts are sized for 12-inch pies, and some compact models take up to a 16-inch pizza.
- Work from the spec sheet
- Published dimensions and belt lengths for the same model sometimes differ between dealer listings. Plan the space from the manufacturer's current spec sheet.
- Gas or electric
- Start with the utilities your space has. Many full-size electric ovens need three-phase service; gas ovens need a gas line plus a smaller electrical circuit.
- Energy use
- Heat can escape at both ends of a conveyor. Newer designs, standby modes and modulating gas valves on larger units have improved efficiency. Check energystar.gov for current program status on conveyors.
- New, used and warranty
- Used units are sold, including remanufactured ones. Warranty terms vary, and one retailer lists a multi-year parts-and-labor warranty on a major line. Compare coverage and parts access by brand.
Conveyor Ovens vs Deck Ovens
Conveyors were developed because deck ovens could not keep pace in busy kitchens. Here is how one trade guide describes the difference.
| Attribute | Conveyor oven | Deck oven |
|---|---|---|
| How it bakes | A moving belt carries the pizza through a heated chamber using air impingement, infrared, or both. | The pizza bakes on a stone deck. |
| Bake time (trade-guide ranges) | Newer airflow designs: about 3 to 5 minutes. Older conveyors: 7 to 10 minutes. | 16 to 18 minutes per pie. |
| At peak | Continuous loading. Conveyors were developed to speed production. | Could not keep up at peak, in the same guide's account. |
Conveyor Oven Manufacturers and Product Lines
Several manufacturers build commercial conveyor ovens. The lines below are listed alphabetically for reference.
- Lincoln
- Impinger air-impingement conveyor ovens in gas and electric, including the Impinger I 1400 series and the low-profile 1600 series.
- Middleby Marshall
- PS-series conveyor ovens, including the PS638 and PS555 families, in gas and electric versions.
- Moretti Forni
- Electric conveyor ovens, including triple-stacked configurations such as the TT96E.
- Ovention
- Matchbox countertop units, some listed as ventless, plus the C1400 and C2600 conveyor models.
- Star
- The Miniveyor line of countertop electric conveyor ovens.
- TurboChef
- HCW-series conveyor ovens.
- XLT
- Air-impingement conveyor ovens in gas and electric, from the 1832 to the 3870, built to stack.
Listed alphabetically. This is not a ranking or an endorsement, and model availability changes. Confirm current models and specifications with the manufacturer or an authorized dealer. Names belong to their respective owners.
Conveyor Pizza Oven FAQ
Information only. The guidance on this page is general and educational. It is not installation, gas, electrical, ventilation or fire-safety advice and does not replace the manufacturer's instructions, your local codes, the authority having jurisdiction, or a licensed installer. Verify all information before relying on it. Read the full disclaimer.
What is a conveyor pizza oven?
A conveyor pizza oven uses a moving belt to carry food into and through a heated chamber. The heat comes from air impingement, infrared elements, or a combination of the two, and the oven is available in gas and electric versions in both countertop and floor models.
How do you control doneness on a conveyor oven?
Two settings do the work. Belt speed sets how long the food spends in the chamber, and temperature sets how much heat it receives. Manufacturers point to belt speed as the way to adjust doneness.
How many pizzas per hour can a conveyor oven bake?
Output varies by model and size. Retailer listings put smaller conveyor models at a few dozen 12-inch pizzas an hour and the largest extra-wide models at around 200. Check the rated output for the specific model and pizza size you plan to run.
What belt width do I need?
Choose a belt wider than your largest pizza. Small countertop belts are sized for 12-inch pies, some compact models take up to a 16-inch pizza, and a trade product guide places large floor models at roughly 24 to 32 inch belts and extra-large models at 32 to 38 inches.
Can conveyor pizza ovens be stacked?
Yes. Depending on the manufacturer, conveyor ovens stack two or three high, and some triple-stacked units are sold as a single configuration. Stacking increases capacity; plan the stand or stacking option the manufacturer specifies for your configuration.
Do conveyor pizza ovens need a hood?
Most sources treat conveyor ovens as hooded equipment but disagree on the hood type. One state code handout lists gas and electric conveyor pizza ovens under rules requiring a Type I or Type II hood, while at least one manufacturer says a Type II hood may suffice for light-duty product loads. The local authority having jurisdiction makes the final call, so confirm with them before you buy.
Are any conveyor ovens ventless?
Some compact countertop models are listed as ventless. Listings do not always say whether that holds in every installation, and other compact conveyors note that a hood may be required in some installations. Confirm with the manufacturer and your local authority having jurisdiction.
What electrical service does a conveyor oven need?
Many full-size electric conveyor ovens need three-phase power at high amperage. Some compact countertop units run on 208/240 V single-phase. Gas models still need an electrical connection, often a standard 120 V single-phase circuit. Use the current spec sheet for the exact model and have a licensed electrician confirm your service.
How do you clean a conveyor oven belt?
Let the oven cool first. Daily, empty the crumb trays, brush the belt and wipe the interior and exterior. Weekly, soak and scrub the belt, crumb trays and impingement fingers in hot water with a degreaser. Follow your manual on brushes and cleaners: some call for a wire brush on the belt, while others warn against steel wool or wire brushes on stainless surfaces and against caustic cleaners.
Do conveyor ovens use a lot of energy?
Trade sources describe conveyors as inefficient because heat can escape at both ends of the chamber. Newer designs, standby modes and modulating gas valves on larger units have improved this. ENERGY STAR's current commercial oven specification covers convection and combination ovens, so check energystar.gov for the latest status on conveyors.
Can conveyor ovens cook foods other than pizza?
Yes. Kitchens use them for sandwiches, burritos, nachos, quesadillas, Italian dishes such as spaghetti, par-baked pizza crusts, hamburger patties, grilled cheese, seafood, fries, cookies and brownies, and countertop models toast bread, buns, rolls and bagels. Avoid very fatty items, because conveyor ovens are not designed to handle large amounts of grease.
Is a used conveyor pizza oven a good buy?
It can be. Used units are sold, including remanufactured ones. Warranty coverage and parts availability vary by brand and by seller, so confirm both, along with the oven's fuel type and electrical requirements, before you commit.
Why did conveyor ovens replace deck ovens in busy kitchens?
Speed and simplicity at peak. In one trade guide's account, deck ovens took 16 to 18 minutes per pie and could not keep up during rushes, and conveyors were developed to speed production. Delivery-based pizza chains helped drive their adoption.
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