Daily Rental: $13.54 Inc GST
Daily Rental: $15.20 Inc GST
Daily Rental: $10.59 Inc GST
Daily Rental: $13.28 Inc GST
Daily Rental: $16.14 Inc GST
Daily Rental: $86.62 Inc GST
Daily Rental: $42.63 Inc GST
Daily Rental: $133.02 Inc GST
Daily Rental: $42.63 Inc GST
Daily Rental: $88.82 Inc GST
Daily Rental: $47.30 Inc GST
Daily Rental: $96.41 Inc GST
Daily Rental: $121.16 Inc GST
Daily Rental: $64.54 Inc GST
Daily Rental: $26.71 Inc GST
Daily Rental: $32.41 Inc GST
Daily Rental: $3.14 Inc GST
Daily Rental: $2.34 Inc GST
Daily Rental: $3.36 Inc GST
Daily Rental: $3.50 Inc GST
Daily Rental: $2.70 Inc GST
Daily Rental: $4.96 Inc GST
Daily Rental: $5.55 Inc GST
Daily Rental: $7.30 Inc GST
Daily Rental: $7.88 Inc GST
Daily Rental: $8.07 Inc GST
Daily Rental: $4.67 Inc GST
Daily Rental: $6.71 Inc GST
Daily Rental: $13.43 Inc GST
Daily Rental: $34.05 Inc GST
Daily Rental: $37.12 Inc GST
Daily Rental: $26.51 Inc GST
Daily Rental: $26.51 Inc GST
Daily Rental: $59.57 Inc GST
Daily Rental: $57.29 Inc GST
Daily Rental: $68.55 Inc GSTThis is the decision that shapes your kitchen. A conveyor oven runs at a set temperature and belt speed, so a pizza goes in one end and comes out the other cooked the same way every time regardless of who loaded it. That's why quick service, clubs, pubs and franchise sites run them: you can put an untrained staff member on the pass and still get consistent product. A deck oven gives a better crust and more control, but it needs someone who knows what they're doing watching it. If your staff turnover is high or you're running pizza alongside a broader menu, conveyor wins on consistency alone.
Impingement ovens, which is what the Lincoln Impinger range is built on, fire jets of hot air at the product from above and below through perforated fingers. That strips away the insulating layer of cooler air sitting against the base and cooks faster at a lower set temperature than a static oven would need. Most run somewhere between 230°C and 290°C with a bake time of four to seven minutes depending on the product, and the finger arrangement can be changed to suit thin base, pan or par-baked work.
Belt width and bake time are what determine throughput, not oven size. A 400mm belt at a five minute bake handles a very different volume to an 800mm belt at the same setting, and stacking two smaller conveyors usually beats one large one because you can run different products at different speeds and you're not down entirely when one needs a service. Work from your busiest hour on a Friday night, not your daily average.
Both gas and electric conveyors are available and the choice usually comes down to what's already at the site. Electric models above bench top size need three phase. Either way a pizza oven needs proper extraction, and the canopy has to have capacity for the additional load. Conveyors also need clearance at both ends for loading and unloading, which is more floor space than people allow for when they measure the oven itself. Settle the canopy and the clearances before you order.
A pizza oven on its own doesn't make a pizza service work. A pizza prep fridge with a refrigerated topping well keeps the line moving and keeps toppings at safe temperature through service. If you're doing takeaway or delivery volume, heated holding cabinets stop finished pizzas sitting on the pass going soft while the rest of the order comes up.
We stock Lincoln conveyor pizza ovens and Middleby Marshall, both built for continuous commercial production, with SilverChef Rent-Try-Buy available across the range. Our licensed gas fitters and electricians handle installation, and our technicians service what we sell.