Product. What can I cook in a conveyor oven?
Almost anything. Conveyor ovens are very flexible. They can bake and roast anything from pizza to meats, to breads and pastries depending upon the temperature and conveyor speeds that you set.

Conveyor oven are also very consistent. Once you set the proper temperature and conveyor speed, your product will turn out the same every time.

Size. What size is right for me?
Small countertop units will generally have conveyor widths of 14" to 20" and tunnel lengths of 18" to 24". Large, freestanding units will generally have a conveyor width of 32" and a tunnel length between 36" and 70".

We recommend the smaller units for operations that want to add pizza to their menu without taking up a great deal of floor or hood space. The larger units will replace a deck pizza oven and increase output. However, most pizza aficionados will still prefer the flavor and heat of the steel or brick deck.

Larger conveyor ovens for items other than pizza and baked goods are suited to operations that process large amounts of food for consumption at another location. They're also appropriate for institutions, such as schools, hospitals or prisons.

Infra red, quartz, natural-convection and forced-convection. What's the difference?
Conveyor ovens come in four types: infrared, natural-convection, forced-convection and quartz. Infra red cooks at high heat by means of a highly concentrated heat source. It's also the heat source for food warmers. Quartz cooks using high-intensity light. The new Flashbake © uses this technology.