Daily Rental: $86.62 Inc GST
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Daily Rental: $42.63 Inc GST
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Daily Rental: $26.51 Inc GST
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Daily Rental: $43.90 Inc GSTA deck oven in the hands of someone who knows what they're doing will give you a better crust. A conveyor oven gives you the same pizza every time in the hands of someone who started last week. That's the trade. If you're doing high volume takeaway and delivery with casual staff, a conveyor makes sense. If the pizza is the reason people come in and you've got an experienced pizza maker on the tools, look at the deck and stone ovens in our pizza ovens range. Conveyors also won't reach the 400°C plus that Neapolitan style needs. They do handle garlic bread, subs, toasted sandwiches and most things that bake on a tray.
Belt width sets the biggest pizza you can put through and whether you can run two side by side. Chamber length is what drives capacity. For a rough hourly figure, work out how many pizzas fit end to end in the chamber and divide by your bake time. Two pizzas in the chamber on a six minute bake is one out every three minutes, or about 20 an hour per row. Run two across a wider belt and you've doubled it. Size it for your busiest hour, and keep in mind the bake time on a spec sheet is for a standard pizza, not a loaded meat lovers.
Most of the range here is impingement, including the Lincoln Impinger and Middleby Marshall impingement models. Fans push hot air through rows of metal fingers above and below the belt, straight onto the pizza. It cooks faster than still heat, and the fingers can be set up to put more heat on the base or the top depending on your product. The downside is the fingers need pulling out and cleaning regularly, because blocked holes give you an uneven bake.
Stacking adds capacity without taking more floor or bench space. Each deck has its own controls, so you can run pizzas on one and sides on the other at different speeds and temps. It also means one deck going down on a Saturday night doesn't shut the kitchen. If you think you'll outgrow a single deck, check whether that model can be stacked before you buy.
Electric is the only option if there's no gas to the site, but the larger ovens usually need three phase power, so check your switchboard before picking a model. Gas ovens need a licensed gasfitter to connect and enough supply to run them alongside the rest of the kitchen. Ventless models like the Lincoln 1164V and Middleby Marshall PS638EV have built-in filtration and can suit sites where a full exhaust canopy isn't practical. Whether you need a hood is still up to your council and AS 1668.2, not the oven brochure, so get that confirmed before you order.
A conveyor needs clear space at both ends, one side for loading and the other for pizzas coming out. The best layouts have the make line feeding the entry and the cut bench at the exit, so staff aren't crossing over each other during service. Leave the side and rear clearances listed on the spec sheet too, because the motors and controls need airflow and your technician needs access.
Empty the crumb trays and brush down the belt daily, since burnt cheese and flour on the belt ends up on the base of the next pizza. Clean the fingers and chamber on the schedule in the manual. Most performance complaints with conveyor ovens come back to dirty fingers, a dirty belt or a cooling fan that can't get enough air.
We stock Lincoln, Middleby Marshall, TurboChef and Woodson conveyor ovens, along with Moretti Forni, XLT and Zanolli. For dough, see our planetary and spiral mixers. Everything is available on SilverChef Rent-Try-Buy, and our licensed technicians handle installation, commissioning and servicing.