How conveyor ovens work
Conveyor ovens move food along a
conveyor belt from one side opening, through the oven, and out the other side. Conveyor belt speeds and temperatures are adjustable for consistent cooking of a high volume of similar products. The food is cooked using either impingement or radiant heat.
Advantages of conveyor ovens
- Efficiently and consistently cooks large quantities of the same food product
- Stackable up to three units for greater production without taking up more floor space
- Roasts or bakes wide range of food including pizzas, bread, sub sandwiches and meats
- Requires little expertise for use
Impingement conveyor ovens
Impingement conveyor ovens use pressurized hot air forced through nozzles located above and below the conveyor. This method guarantees fast, even cooking by pushing past the insulating layer of cold air and wrapping all sides in heat.
Cooking time is two to four times faster than radiant heat cooking.
Radiant conveyor ovens
Radiant conveyor ovens use heating elements located above and below the conveyor belts. These elements heat the air inside the oven as well as the interior walls, creating radiant heat to cook the food in the manner of conventional ovens.
Conveyor belts and food production
Conveyor belts are made of wire chains, allowing excellent heat circulation around food items. The belts range in width from 10” to 32” and length from 40” to 95”. The combination of length and width determines the amount and size of food items able to be cooked at once. As the width and length of the belt increases, the food production capability increases.
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