When starting a pizzeria, the most important investment you will make is in your pizza oven. A commercial pizza oven can be one of five different types: brick, conveyor, deck, convention, or countertop. Each of these five types has its capabilities and sizes. The type of oven you choose, the heating method, as well as its average cost, production volume, and dimensions can help you narrow down your search.
Conveyor Pizza Oven
Conveyor ovens pizza is batch ovens that move the pizza through as it is being cooked. The ovens work by conveying the product from a heated chamber at a constant speed for a specified time. You can adjust the temperature to fit your needs.
Pizzas that are cooked properly require forced air impingement, infrared heat, and radiant heat. With sizes ranging from 100 cubic feet to 180 cubic feet, you can easily fit two large pizzas side-by-side.
What Can I Cook In a Conveyor Oven?
There are many different kinds of pizza that can be cooked in conveyor ovens. Operators often find that conveyor ovens increase efficiency to meet the high demand for pizza, making them excellent commercial pizza ovens for many businesses.
A conveyor pizza oven is commonly called just a conveyor oven, and the pizza segment has benefited more from the advantages of conveyor ovens than any other foodservice segment. However, conveyor ovens can be used to cook much more than just pizzas. You can make hot sandwiches and subs, roast vegetables, cook chicken tenders, and much more with these ovens!
How does the Conveyor Ovens Pizza cook?
Using a conveyor oven, you can make pizzas as fast as you can make them on a continuous cooking platform. With the conveyor belt pulling the pizza through the oven at a set speed, you don’t have to do anything but place the pizza on the conveyor belt. A conveyor oven can be stacked up to four high, increasing production capacity.
For settings where efficiency is the most important factor, conveyor ovens offer the best option, and you can choose from either gas or electric hookup styles.
Advantages of a Conveyor Oven
- Consistently better than conventional ovens. Each product is precisely timed to ensure consistency.
- It ensures food doesn’t dry out. Impinger ovens cook by forcing air into the food, forming a membrane that helps the food cook faster while retaining moisture.
- Labor costs will be reduced by using a less skilled labor pool.
- The same footprint can hold more capacity. Due to this, you can use one section for sandwiches and the other for pizza.
- The loading and unloading of cooked and raw foods are divided into a kitchen.
- Ideal for pizza shops and foodservice outlets that cook the same thing often.
Conveyor Oven Features
Choosing an oven requires you to consider all its features. When buying a conveyor oven, pay attention to the following features e.g control style, conveyor system, and stacking capabilities.
- Belt Width
The belt width of even similar-sized models can vary, so be careful when you’re shopping for the unit so that it will fit your menu.
- Dual Belts
You can cook multiple items simultaneously with split belts on some models. One belt might toast subs, while the other cook only pizzas.
- Control Style
When choosing the type of control, think about your menu, workers’ abilities, and volume needs.
Some conveyor ovens can be stacked to increase cooking capacity without extending the footprint when you need more output but don’t have a lot of floor space or counter space.
Types of Conveyor Ovens:
Impinger ovens blow away the cold air that surrounds a cold food item, allowing the heated air to come into direct contact with it. The air in an impinger oven is heated by a gas burner or electric element at the back. Afterward, the hot air is blown above and below the food product so that it strikes the food product at a high velocity.
With convection or impingement, the air is circulated differently. Heat sources are located above and below conveyor belts in a radiant oven. The elements create radiant heat which cooks food in the manner of conventional ovens by heating the air inside the oven as well as the walls.
Benefits of Conveyor Ovens Pizza
- Production Volume
Generally, if a conveyor belt is larger, each deck will make 100 pizzas per hour. Most medium-sized pizza conveyor belts can produce up to 75 pizzas an hour, while smaller ones can handle up to 50 pizzas.
This type of pizza oven cooks pizza in around four to five minutes, which makes it an excellent choice for a fast-paced pizzeria. Due to the constant heat used by the pizzas, heat recovery is not required, and the oven can be used consistently.
- Financial Savings
You can sell more pizzas with a conveyor oven since it can serve more pizzas than other types of ovens. That means more profits. Pizza-making equipment and ingredients are usually of low investment but offer high profits.