Conveyor Pizza Oven employs Hot Air Jet Technology, directing high-pressure hot air straight onto the food surface to bake quickly while preserving the food's natural flavor, achieving two to four times the baking speed of conventional ovens. Dual hot-blast and return-air ventilation channels inside the chamber ensure even heat distribution, giving every batch a consistent crust texture and color.
Constructed with a rugged stainless steel shell and deep insulation layer, the oven resists deformation over long-term operation while delivering superior food safety. The full computer control panel lets operators freely set baking time (1-30 minutes) and temperature (up to 400°C), paired with an adjustable-speed (1-30 minutes) conveyor belt system for true unattended continuous production; a built-in one-button standby and ECO energy-saving mode automatically reduces power consumption during idle periods, recovering and recycling hot air to cut energy costs.
The series includes models such as D7037 (12"), D6745 (15"), D7448 (16"), D10360 (22"), and D10385 (32"), covering 220V/380V voltage and a 6-27KW power range, allowing flexible selection based on output volume and store scale. Units also support stacked installation to save kitchen space, making them widely used across small and medium pizzerias, western restaurants, chain supermarkets, and medium-to-large pizza chains.