Conveyor oven
A high-throughput, consistency-focused oven common in chain and take-away pizza, trading the charred character of a deck oven for speed and uniformity.
- Fuel
- Gas or electricity
- Max temperature
- 230-290C
- Thermal recovery
- fast
- Typical bake time
- 300-480s
Heat behaviour
Consistent and automated, prioritising throughput and consistency over the charred, blistered crust of a deck or wood-fired oven
Preheat: Runs continuously in commercial and chain settings
Turning: None; the conveyor mechanism removes the need for manual turning
Required adaptations
- Doughs are typically formulated for consistency and speed rather than the character a deck or wood-fired oven produces
Safety
- Moving belt mechanisms and high-throughput heat require standard commercial kitchen caution