Conveyor ovens move food products through a heated chamber at a constant speed. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using forced air impingement, radiant heat, or infrared heat.
More consistent than conventional ovens. The product is perfectly timed so the end result is consistent every time.
Keeps foods from drying out. Forced air cooking forms a membrane around food, which helps it cook faster while retaining moisture.
Easy to operate. Using a less skilled labor pool will reduce labor costs.
Stackable for use in different applications. For example, one for pizza and one for sandwiches.
Ovens can divide a kitchen between cooked and raw foods.
Great for pizza shops and foodservice outlets that cook a lot of the same item.
Perfect for pizzas, sandwiches, and virtually everything else, our selection of conveyor ovens is a space-saving solution for any food service establishment. Check out our great lines from Lincoln, APW Wyott, and Star!
Types of conveyor ovens:
Forced Air, or Impingement - A gas burner or electric element in the back of the oven heats the air. A fan blows the hot air above and below the food. The hot air strikes the food product at high velocities. It blows away the cold air that naturally surrounds a cold food product, bringing the heated air in direct contact with the food product.
This results in rapid heat transfer, even baking, and excellent texture. Forced air impingement technology is the most widely used because it reduces bake times by 20% to 25% compared to non-forced air ovens.
Radiant - Radiant conveyor ovens use heating elements located above and below the conveyor belts. These elements heat the air inside the oven as well as the interior walls, creating radiant heat to cook the food in the manner of conventional ovens.
Infrared - Also use heating elements above and below the conveyor belts. They are typically ceramic elements that actually penetrate organic material, causing the molecules to move which creates friction and energy as heat. This creates a faster cooking time inside and out.
Features to Consider
Belt Width: Even similarly-sized models can have different belt widths, so it is important to pay attention to that when you're shopping so the unit you decide on will work with your menu.
Dual Belts: Some models may offer more than a single belt, allowing you to simultaneously cook different items. For example, one belt could be toasting subs and the other belt would be cooking pizzas
Control Style: Ranging from simple dials to sophisticated electronic, it's a good idea to think about your menu and needs. Do you need the sophistication and flexibility of electronic controls, or will simpler (and less expensive) dials work for your needs?
Though the pizza segment has benefited from the advantages of conveyor ovens to a greater degree than any other food service segment, conveyor ovens may be used to cook many different products. In fact, almost anything that can be cooked in a conventional oven can be baked in a conveyor oven. About the only qualification, is that the food must be able to fit into the conveyor opening which is typically about 3-4" high.
Our helpful conveyor oven chart breaks down what we offer, grouped by similar usage recommendations to help you narrow your search!