- Turbo Chef HHC2020 STD High Speed Countertop Conveyor Convection Oven...
- SKU: 589-HHC2020STD
- High h Conveyor 2020 Conveyor Oven, Rapid Cook, electric, countertop, single deck, 20" wide belt, 20" cook chamber, variable speed motor, idle mode, built-in self diagnostics, smart voltage sensor technology, cool to touch covers and panels, stainless steel front, top, sides and back, stainless steel interior, cULus, CE, ANSI, TUV (standard) 208v/60/1-ph
- Lincoln Foodservice 13011346 50" Countertop Impinger Conveyor Oven - 2...
- SKU: 054-13011346
- Lincoln Impinger Countertop Oven, electric, single deck, with extended 50" conveyor, standard CTI, UL/CSA, 208V/60/1PH, 27.0 amps, 3 wires, 6.0 KW
- Turbo Chef HHC2020 VNTLSS 48" Countertop Impinger Conveyor Oven - Vent...
- SKU: 589-HHC2020VNTLSS
- High h Conveyor 2020 Conveyor Oven, Rapid Cook, electric, countertop, single deck, 20" wide belt, 20" cook chamber, variable speed motor, idle mode, built-in self diagnostics, smart voltage sensor technology, cool to touch covers and panels, stainless steel front, tv sides and back, stainless steel interior, cULus, CE, ANSI (ventless) 208v/60/1-ph
- Lincoln Foodservice 1301/1353 35" Countertop Impinger Conveyor Oven -...
- SKU: 054-13011353
- Lincoln Impinger Countertop Oven, electric, single deck, with standard 31" conveyor, standard CTI, UL/CSA, 208V/60/1PH, 29.0 amps, 3 wires, 6.0 KW
- Lincoln Foodservice 1116000U 56" Gas Conveyor Oven - NG
- SKU: 054-1116000U
- Lincoln Impinger II Express Conveyor Pizza Oven, NG Gas, front loading, single deck, single conveyor belt, glass access window, FastBake technology optional, AGA/CGA, 7.0 amps, 40,000 BTU
- Turbo Chef HHC2020 STD-SP High Speed Countertop Conveyor Convection Ov...
- SKU: 589-HHC2020STDSP
- High h Conveyor 2020 Conveyor Oven, Rapid Cook, electric, countertop, single deck, split belt, 20" cook chamber, variable speed motor, idle mode, built-in self diagnostics, smart voltage sensor technology, cool to touch covers and panels, stainless steel front, top, sides and back, stainless steel interior, cULus, CE, ANSI (standard) 208v/60/1-ph
- Star Manufacturing UM1850A 50" Impinger Conveyor Oven - 208v/1ph
- SKU: 062-UM1850A208
- Holman Ultra-Max Impingement Conveyor Oven, electric, countertop, 18"W x 50"L stainless steel conveyor belt, 24"L baking chamber with 4" product opening, electronic controls with LED display, metal sheath elements, stainless steel construction, 4" legs, 6' cord & NEMA 6-50P, 208v/60/1-ph
- BakeMax BMCB001 40" Electric Conveyor Oven - 240/1v
- SKU: 012-BMCB001
- Conveyor Pizza Oven, (12) 14" pizzas per hour, quartz elements, with extension infeed & outfeed belt, TouchSafe exterior, 15 amps, NEMA 6-20P, ETL, 240/60/1v
- Star Manufacturing 214HXA-208CE 36" Electric Conveyor Oven, 208v/1ph
- SKU: 062-214HXA208CE
- Holman Miniveyor Conveyor Oven, electric, with product entry and exit openings adjustable from 1-1/2" to 3"H X 14"W, 36-3/8"L, variable speed, stainless steel conveyor belt, quartz sheathed heaters, three above & two below, stainless steel construction (Conveyor belt travels left to right (standard) but can be ordered right to left - see product configuration)
- Lincoln Foodservice 1131-000-V 56" Impinger Conveyor Oven - Ventless...
- SKU: 054-1131000V
- Lincoln Impinger II Express KNLZ Rated Ventless Conveyor Pizza Oven, electric, front loading, single deck, single conveyor belt, glass access window, FastBake technology optional, NSF/UL/CSA, 120/240v/60/1, 42.0 amps, 10.0 KW
- Lincoln Foodservice 11802E2081 56" Impinger Conveyor Oven - 208v/1ph
- SKU: 054-11802E2081
- Lincoln ImpingerII Express Oven Package, electric, double stack, includes (2) complete ovens with glass access window, radiant finger setup, take-off shelves and high-stand with casters, 10.0 kw (per oven) 208v/60/1-ph
- Lincoln Foodservice 1180-2G NG 56" Impinger Conveyor Oven - NG
- SKU: 054-11802GNG
- Lincoln Impinger II Express Oven Package, gas, double stack, includes (2) complete ovens with glass access window, radiant finger setup, take-off shelves and high-stand with casters, 40,000 BTU, 120v/60/1-ph, 7.0 amps (per oven)
The true strength of a conveyor oven lies in its simple and customizable operation. Temperatures and the speed of the belt are adjustable, which ensures complete and even cooking. It also means all the operator needs to do is send one dish after another through the conveyor pizza oven, then receive them at the other end. This makes them popular in chains and in kitchens where worker turnover is high - places where consistency and simplicity are essential for success, but may not always be achievable with the variables of new employees.
The conveyor belt is the fundamental component in this type of oven. The dimensions of the belt will determine the volume of food the oven can produce in a given time, and the length of the belt will determine how many products can be sent through at once. Similarly, a wide belt will allow several pans of product to be sent through side by side and baked simultaneously, or accommodate larger diameter plates or pizzas. Wide belts are especially useful if you're baking high volumes of the same product, like pizzas or chicken wings.
A split belt is essentially two belts that can be operated at different speeds, so they can each be loaded with products that need different cooking times. If you need to send through larger items, just set each belt at the same speed and it will operate as a single-belt unit.
Digital controls offer precise regulation of time and temperature. These are often paired with microprocessor components that provide for the most reliable control available. These afford operators the ability to program cook times and temperatures for individual items which can be recalled on demand for foolproof operation. Still, many operators prefer the simplicity and economy of manual controls, and you'll find ovens with those as well.
Because they must be accessed from both sides for loading and unloading, these have special space considerations that other types of oven do not. Be sure to allow a few feet of clearance on either end of the oven so that employees can get to them safely. Keep in mind as you shop that the length of the oven is determined from one end of the belt to the other, while the width measures it from side to side as you look at the unit from one end of the belt. Many ovens include the option to reverse the direction of the belt if it needs to be moved to a different part of the kitchen or if your operations change.
For conserving space in a cramped kitchen, consider a unit that can be stacked double, one on top of the other. Consider buying one of these even if you only want one oven initially, that way when your business expands, you'll be able to purchase a second and put in within the same footprint
Ovens are available that combine traditional microwave oven technology within a conveyor oven to increase the overall cooking speed. Others incorporate impingement, a powerful type of convection heating that forces hot streams of air over food, providing fast, even cooking.
Ventless Conveyor Ovens
If you have a small kitchen or don’t have room under your hood system for one of these units, consider a ventless system. These come with a baffle system to pull grease, smoke, and steam out of the air that comes through the oven. That means that you may be able to operate these without costly hood work.
Units that truly qualify to be called “ventless” should have a UL certification denoting such. That’s something you’ll typically be able to find at the end of the spec sheet. However, it is important to remember that assurance is not a guarantee that you’ll be allowed to operate the equipment without ventilation in every part of the country. Certain jurisdictions may still require a hood, so check local codes or talk to the enforcement officer to be sure before you choose one of these models without ventilation.
This could especially come into play if you’ll be using your oven to cook very greasy foods, like well-marbled steaks or shrimp scampi. Those dishes are likely to produce more heavily grease-laden vapors, which can affect the health of kitchen workers and provide a buildup that invites a dangerous fire.