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A conveyor pizza oven is an industrial oven in which pizza is baked while moving on a belt. You place the product at the entrance of the belt; as it moves through the tunnel, it is baked by hot air blown from above and below, then emerges ready from the other end. The main benefit of this system is standardisation: once the temperature and belt speed have been set, every pizza bakes in the same amount of time and reaches the same level of browning, regardless of the staff member's experience. This is why it is preferred by chain businesses with busy delivery operations and shopping-centre outlets. Models capable of producing between 30 and 100 pizzas per hour are available, making them a much more manageable solution than stone ovens for businesses with high order volumes.
Once you have set the belt speed and temperature, the oven does the work on its own without requiring your intervention. In practice, this means there is no difference between a pizza produced during a rush of orders on Friday evening and one produced on Tuesday afternoon, regardless of who happens to be working in the kitchen. Many businesses switch to this type of oven because of staff turnover, relying on the machine instead of training every new employee. Service time naturally becomes shorter because no one needs to stand watch in front of the oven. The problem of burnt products is also largely eliminated; you can see the difference when you review the waste figures at the end of the month.
Businesses generally make their choice according to capacity and energy type. With its gas-fired, single-deck design, the Öztiryakiler G1502 offers a capacity of 20 pizzas per hour; its single-phase supply makes installation easier because it does not require a three-phase line. The Empero EMP-50G/1340 appeals to businesses seeking ease of use with its PLC-controlled programming and LCD touchscreen, while its ability to operate with both natural gas and LPG provides additional flexibility. For high-volume production, the Venarro Gusto DYK-1730G stands out with its capacity of 115 pizzas per hour. For businesses that want to bake pide and lahmacun as well as pizza, the Öztiryakiler OF1900 L is a multi-purpose alternative with a capacity of 450-500 products per hour. When choosing the right model, we recommend considering your order volume, kitchen space, and existing electrical and gas infrastructure together.
The G1502 is a single-deck gas conveyor oven with a capacity of 20 pizzas per hour. Operating with gas makes a difference to business expenses; consumption is stated as approximately 1.3 m³/s, with a total power rating of 22 kW. On the electrical side, a single-phase 230 V supply is sufficient, so a three-phase line is not required. Because this is where many businesses encounter problems during installation, it is worth highlighting. The body is stainless steel throughout, the baking chamber is 1,020 mm wide, and the belt is positioned at a height of 650 mm. This makes cleaning and daily use easier. The dimensions are also worth noting: it is 1,781 mm long and weighs 217 kg. It is useful to plan the kitchen accordingly.
The Empero EMP-50G/1340 is a gas conveyor pizza oven whose most prominent feature is its control system. Because it is microprocessor (PLC) controlled, it can store baking programmes, although you can also operate it manually if preferred. Settings are made via the LCD touchscreen, and the baking time can be set freely from 1 to 60 minutes. Both natural-gas and LPG options are available; the stated consumption is 1.90 m³/h for natural gas and 1.41 kg/h for LPG. Total power is 18 kW. The body is manufactured entirely from stainless steel, and the belt measures 53.5x136 cm. Thanks to the oven's product-focused baking system, heat distribution remains even, meaning every pizza produces the same result. With dimensions of 171x107.5x57.5 cm and a weight of 141 kg, it requires a certain amount of kitchen space, so we recommend planning its position in advance.
The Öztiryakiler OF1900 L is a multi-purpose conveyor oven capable of baking pizza as well as pide and lahmacun. Its main claim is capacity: it can produce 450-500 products per hour, so it is clearly designed for lahmacun and pide restaurants engaged in mass production. The baking chamber is 1,925 mm long, while the belt is 460 mm wide. Total power is stated as 25 kW, but average consumption remains in the range of 10-12 kW/h, meaning it does not operate continuously at full power. Because the electrical input is a 380 V three-phase supply, a suitable line must be available in your kitchen. The body is entirely stainless steel. Its dimensions require careful consideration: a total length of 3,020 mm represents a significant amount of space, so it is useful to plan the layout from the outset.
The Venarro Gusto DYK-1730G is a single-deck conveyor pizza oven that operates with natural gas and is one of the highest-capacity models on this list. It can produce 115 pizzas per hour, based on products measuring 30 cm in diameter and weighing 250 g. It is controlled via an LCD touchscreen, and the baking time can be adjusted freely between 1 and 60 minutes. Thanks to its product-focused baking system, heat is distributed evenly, producing the same result along the entire belt. The belt is 73 cm wide, the baking chamber measures 78x110x16 cm, and total power is 25 kW. The body is entirely stainless steel. Its size and weight are substantial: it measures 215x139x57 cm and weighs 235 kg, so we recommend assessing both the floor's load-bearing capacity and the kitchen layout in advance.
First answer this question: how many pizzas do you need to produce during your busiest hour? Everything else follows from this. In a small cafe or boutique pizzeria, a single-deck oven capable of producing 20-30 pizzas per hour will be sufficient. It does not create a space problem and, because it operates on a single-phase supply, it does not require an additional line. The situation changes with delivery operations. In a business where orders are concentrated in the evening, the bottleneck always occurs at the same point—the oven—so a capacity of 100 pizzas per hour or more is required. At chain branches and shopping-centre outlets, staff turnover matters more than capacity. PLC-controlled models that store programmes are preferred in these businesses because a new employee can operate them without knowing the settings. If the menu also includes pide and lahmacun, it is useful to consider multi-purpose ovens. The final point, although it should actually be considered first, is the available kitchen space and existing electrical and gas infrastructure. The decision is often determined here.
| FEATURES |
Öztiryakiler G1502 Gas Conveyor Pizza Oven |
Empero EMP-50G/1340 Gas Conveyor Pizza Oven |
Öztiryakiler OF1900/L Electric Conveyor Pide and Lahmacun Oven |
Venarro Gusto DYK-1730G Gas Conveyor Pizza Oven |
|---|---|---|---|---|
| Number of Decks | Single-Deck | Single-Deck | Single-Deck | Single-Deck |
| Pizza Capacity | 20 Pizzas | - | 20 Pizzas | 115 Pizzas/hour |
| Height (cm) | 48 | 57.5 | 123.2 | 57 |
| Depth (cm) | 155.8 | 107.5 | 302 | 135 |
| Width (cm) | 91.5 | 171 | 102 | 215 |
| Weight (kg) | 134 | 141 | 70 | 235 |
| Supply Voltage | Single-Phase | - | Three-Phase | - |
| Operating Type | Gas | Gas | Electric | Gas |
| Belt Width (cm) | 45.5 | 53.5 | 36.8 | 73 |
| Power (kW) | 13 kW | 18 kW | 29.5 kW | 25 kW |
The first issue to clarify when choosing a conveyor oven is capacity. Decisions made without calculating how many products you need to produce during the busiest hour generally result in an appliance whose capacity is either insufficient or far greater than required. Infrastructure compatibility comes next. For gas models, the suitability of the existing gas line must be confirmed in advance; for electric models, it must be determined whether a single-phase or three-phase supply is required. Placement is just as critical because these appliances range from 1.5 to 3 metres in length, making it necessary to plan the kitchen before purchasing and leave service clearance around the oven. Make sure that the belt width and baking-chamber dimensions are also suitable for the diameter of the products you will produce. Finally, we recommend evaluating the service network and access to spare parts; in the event of a fault, response time becomes as decisive a criterion as the technical specifications.
Conveyor pizza oven prices vary significantly from one model to another, and several main factors determine them. The first is capacity. There is a substantial difference in both body construction and technical specifications between an appliance producing 20 pizzas per hour and one producing 115, and this is reflected directly in the price. Energy type comes second. You initially pay slightly more for gas models, but that difference diminishes over time when you look at the monthly bill. Equipment features include PLC control, a touchscreen, and programme memory, all of which increase the price. Warranty and brand should not be overlooked either; this is generally considered last but discussed most after the purchase. Because exchange rates fluctuate, checking the current figure on the product page or contacting us will provide a more reliable price.
The first point that stands out in shared experiences with conveyor ovens is that the result does not vary from person to person. Businesses most frequently emphasise that there is no difference in the product whether an experienced chef or a newly hired employee is operating the oven. This is reported to provide significant relief in expanding businesses and kitchens with high staff turnover. Feedback on service speed is similarly positive. During periods when orders intensify in the evening, businesses report less accumulation in the kitchen and shorter waiting times. There is, however, a warning regarding cleaning: baking performance declines quickly when the belt and baking chamber are not cleaned regularly. Most criticism concerns the space occupied by the appliance, with placement described as particularly challenging in narrow kitchens. Before purchasing, we recommend evaluating reviews from businesses of a similar scale together with the product's technical data.
Several manufacturers come to mind in Türkiye's conveyor pizza oven market. Öztiryakiler is one of the leading names; it is known for its long history in the industrial-kitchen sector and offers gas and electric conveyor models as well as multi-purpose options capable of baking pide and lahmacun. Ease of use stands out with Empero. In addition to features such as PLC-controlled programming and LCD touchscreens, the flexibility to operate with natural gas and LPG is among the reasons it is preferred. Venarro is better known for its high-capacity models and is included on the lists of businesses engaged in mass production. Şengün is positioned among these brands through its experience in manufacturing industrial kitchen equipment. When choosing a brand, we recommend considering the service network and access to spare parts as well as technical specifications; in the long term, these are the factors that make the real difference to business continuity.
Pide, lahmacun, toast, sandwiches, and many other oven-baked products can be prepared in these ovens. Because the belt speed and temperature can be adjusted, it is possible to accommodate different product groups. However, if you will regularly bake different products, choosing a model designed as multi-purpose from the outset will be more appropriate in terms of baking-chamber height and belt width.
Yes, a chimney connection is mandatory for gas models. Because the gases produced during combustion must be removed from the environment, you need to have the suitability of your kitchen's chimney infrastructure checked before installation. Electric ovens do not have this requirement, although an extraction hood and proper ventilation are also recommended for these models. Otherwise, the kitchen temperature can quickly reach an unworkable level, which is a common occurrence in practice.
The determining factor in this choice is the infrastructure already available in your kitchen. Gas models are more advantageous in terms of monthly operating costs for businesses with an existing natural-gas line. Electric models provide a more practical solution in kitchens without a gas connection or where a three-phase line is already available. Before deciding, we recommend comparing the monthly energy cost of both options using your own consumption data.
Cleaning is planned under two headings: daily and weekly. The belt and drainage tray must be cleaned at closing time every day, while the baking chamber requires detailed cleaning once a week. When this routine is disrupted, accumulated residue prevents heat from being distributed evenly throughout the chamber, directly affecting the product. We recommend making cleaning a fixed part of the closing procedure.
The average preheating time varies between 15 and 30 minutes according to the model and energy type. Gas appliances generally reach the target temperature more quickly thanks to their burner design, while the heating elements in electric models take slightly longer to balance the baking chamber. A common mistake is placing the first product on the belt as soon as the oven displays the target temperature; however, a few more minutes are needed for the chamber to stabilise completely. We recommend making it a fixed part of your opening routine to switch on the oven approximately half an hour before service.
The maximum diameter that can be baked is directly limited by the belt width. The belt on the Venarro Gusto DYK-1730G is 73 cm wide, allowing products with a diameter of 30 cm to be positioned side by side, while the belt on the Empero EMP-50G/1340 measures 53.5x136 cm. If the edges of the product extend beyond the belt, the baking balance is disrupted and the product may become stuck at the tunnel entrance. We recommend confirming the belt width before purchasing based on the largest-diameter product on your menu.
Yes, once the belt speed and temperature have been set, one person can operate the oven. Not requiring an operator to wait constantly beside the appliance is one of the most obvious differences between this system and a stone oven. Because no intervention is required other than placing the product on the belt and collecting it at the exit, the same person can also keep up with preparation work. In PLC-controlled models such as the Empero EMP-50G/1340, baking programmes are stored in memory, allowing new staff to work without knowing the settings. During busy periods, the bottleneck generally occurs at the preparation and packaging stations rather than the oven, so we recommend basing staff planning on these areas.
In addition to the appliance's own dimensions, at least 40 to 50 cm of service clearance must be left around it. The total length of conveyor ovens is 1,781 mm for the Öztiryakiler G1502 and reaches 3,020 mm for the Öztiryakiler OF1900 L, creating a significant difference in the kitchen plan. You must also account for separate counter space for dough preparation at the belt entrance and slicing and packaging at the exit. Because some models weigh between 217 kg and 235 kg, the floor's load-bearing capacity must also be assessed. We recommend preparing a scaled layout plan before making the purchase decision.
If the toppings brown quickly while the base remains pale, the pizza is most likely leaving the tunnel too early. First, reduce only the belt speed and test one pizza. If the underside improves, the belt setting is largely correct. If the top still darkens too quickly, reduce the upper heat slightly. Then test again without changing another setting. If the base still remains pale, check the thickness of the dough, the amount of sauce, and the temperature of the ingredients when used; one of these may be extending the baking time.
Not every double-deck oven has the same operating arrangement. On some models, the temperature and belt time of the upper and lower decks can be adjusted separately, while on other appliances both sections operate with shared settings. If the decks are independent, two different products can be prepared simultaneously during busy periods, while only the section that is needed can be switched on during quieter times. However, because some double-deck models operate with a shared control system, the technical table must be checked before purchasing to determine whether the decks can be managed separately.
