What Oven Does Domino's Use to Bake Pizza?
Since its founding in 1960, Domino's has built its operation around fast, consistent pizza production. To keep pizzas moving through the kitchen at a consistent rate, the chain uses Middleby Marshall conveyor ovens, including the PS520 and PS640 WOW! models. These natural-gas units are built for continuous, high-volume cooking, helping stores maintain steady production during busy service periods.
How Do Domino's Pizza Ovens Work?
The Middleby Marshall PS520 and PS640 WOW! are impingement conveyor ovens. Staff place an assembled pizza on a moving belt, which carries it through a temperature-controlled cooking chamber. Jets of pressurized hot air break through the cooler layer surrounding the food, transferring heat across the crust and toppings while the belt speed controls cooking time. Domino's standards list minimum bake times of 6 minutes and 6 minutes, 30 seconds for the PS520, with recommended temperatures from 450 to 470 degrees Fahrenheit. For the PS640 WOW!, the standards list minimum times of 5 minutes, 30 seconds and 6 minutes, with recommended temperatures from 450 to 495 degrees Fahrenheit.
PS520 configurations use an 18-inch-wide belt and a 20-inch-long cooking chamber, creating a relatively compact platform. PS640G WOW! models use a 32-inch-wide belt and a 401/2-inch-long chamber for greater cooking capacity, with single-, double-, and triple-deck configurations available.
For a closer look at cooking with impingement ovens, check out KaTom's article on Impinger Ovens and Conveyor Ovens: What's the Difference?
PS520 vs. PS640 WOW!: Comparison Snapshot
| Category | Middleby Marshall PS520
|
Middleby Marshall PS640 WOW!
|
|---|---|---|
| Installation | Countertop | Floor model with base, legs, and casters |
| Cooking Chamber | 20 inches long | 401⁄2 inches long |
| Conveyor Belt | 42 in. x 18 in. | 761⁄2 in. x 32 in. |
| Maximum Pizza Diameter | 18 in. | 32 in. |
| Controls | Digital temperature and conveyor-speed controls | Touchscreen temperature and timer controls |
| Bake Time | 30 sec. to 12 min., 30 sec. | 2 to 30 min. |
| Maximum Temperature | 600 degrees F | 600 degrees F |
| Gas Heat Input | 40,000 BTU | 99,000 BTU |
| Notable Features | Reversible conveyor direction, compact footprint, and removable cleaning components | Energy-management system, cool-to-the-touch exterior, and removable crumb tray |
| Best Suited for | Kitchens needing a compact conveyor oven with moderate belt capacity | High-volume kitchens needing a wider belt and larger cooking chamber |
The PS520 provides a more compact platform, while the PS640 WOW! supplies substantially more chamber space for high-volume production. Exact features can vary by fuel type, deck count, and selected configuration.
The Benefits of Impingement Ovens
For a pizza chain, the oven must support consistent baking while keeping orders moving throughout the day. The PS520 and PS640 WOW! models combine conveyor operation with impingement heating to support the speed and repeatability required in a delivery- and carryout-focused pizza operation.
- Continuous Production: Staff can place prepared pizzas on the belt one after another instead of manually loading, rotating, and removing each product from a stationary oven.
- Double-Deck Configuration: Two cooking chambers expand production capacity without requiring two separate oven footprints.
- Controlled Cooking Results: Adjustable conveyor timing and temperature settings help standardize the baking process across orders and shifts.
- Impingement Air Delivery: Heated air targets the food from within the cooking chamber, breaking through the cooler layer of air surrounding the product and accelerating heat transfer.
- Compact PS520 Configuration: The PS520's 18-inch-wide belt and 20-inch chamber support conveyor baking where kitchen space or production demand doesn't require the larger PS640 platform.
- High-Capacity PS640 WOW! Design: A 32-inch-wide belt and 401/2-inch chamber provide more cooking space for operations managing sustained pizza volume.
- Maintenance and Cleaning Access: PS640 WOW! models include a removable crumb tray to simplify cleaning, while PS520 components, such as the belt assembly, crumb pans, and air fingers, can be accessed for routine cleaning and maintenance.
How Impingement Pizza Ovens Can Improve Your Commercial Kitchen
A conveyor impingement oven can help independent pizzerias, regional chains, cafeterias, and other high-volume kitchens craft pizzas quickly and consistently. Once staff set the belt speed and temperature, the oven moves each product through the same controlled heating cycle, reducing the need for constant monitoring. A double-deck configuration can increase capacity by using vertical space rather than adding another full oven line. Operators should evaluate peak hourly demand, available space, ventilation, utility connections, belt direction, and cleaning access before choosing a configuration.
For more help choosing a conveyor oven, refer to KaTom's Conveyor Oven Buyers' Guide.
Find Middleby Marshall Impingement Ovens at KaTom for High-Volume Pizza Production
KaTom carries commercial conveyor ovens for pizza shops, quick-service restaurants, institutional kitchens, and other operations that depend on consistent, repeated cooking. Explore the Middleby Marshall PS520, PS640 WOW!, and other gas and electric models to compare the number of decks, conveyor dimensions, controls, utilities, and production capabilities. Operators planning a complete pizza line can also browse KaTom's selection of pizzeria equipment for dough preparation, baking, holding, cutting, and delivery.
