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The EMP.50E-1340 is a 23-inch electric conveyor pizza oven operating on 400V three-phase power at 12.5 kW. It processes pizzas continuously through a heated tunnel using microprocessor-controlled temperature zones and adjustable belt speed. Pizzeria operators, hotel kitchens, and catering businesses use it for consistent output during high-volume service periods.
Commercial Application
Conveyor ovens eliminate manual deck monitoring during service. Operators load raw pizzas at the entry point and retrieve finished products at the exit. Belt speed and tunnel temperature combine to determine cooking time, typically between 1 and 60 minutes depending on product thickness and desired finish.
The unit runs continuously during service without opening doors or rotating trays. Temperature zones maintain consistent heat distribution across the cooking tunnel. Output capacity scales with belt speed adjustment, allowing operators to match production rate to order volume.
Key Operational Advantages
- 12.5 kW heating system with 400V three-phase connection
- PLC microprocessor control with programmable memory settings and manual override
- LCD touch screen interface for real-time adjustment of belt speed and temperature
- Cooking time range of 1-60 minutes for varied product thickness
- 23-inch belt width accommodates standard commercial pizza sizes
- 141 kg stainless steel construction for commercial kitchen durability
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | EMP.50E-1340 |
| Power Output | 12.5 kW |
| Voltage | 400V |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 141.0 kg (310.9 lbs) |
Construction & Build Quality
The oven body is constructed from commercial-grade stainless steel with insulated tunnel walls to retain heat and reduce external surface temperature. The conveyor belt system operates through a sealed drive mechanism. The microprocessor control panel is housed in a splash-resistant interface suitable for kitchen environments.
- Stainless steel exterior and tunnel construction
- Insulated cooking chamber with heat retention panels
- Sealed belt drive system with adjustable speed control
- Splash-resistant LCD control panel with membrane interface
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Empero commercial equipment from UK inventory with worldwide freight service to Europe, USA, Canada, Middle East, and Africa. The EMP.50E-1340 ships as a 141 kg unit requiring three-phase electrical installation by a qualified technician. Delivery includes technical documentation and CE certification for UK and EU compliance.
Frequently Asked Questions
Q: What temperature range does the cooking tunnel reach?
A: The EMP.50E-1340 operates with adjustable temperature zones controlled through the PLC interface. Maximum tunnel temperature and zone-specific settings are configured during installation based on product requirements. Operators adjust temperature through the LCD panel to match pizza dough thickness and topping density.
Q: Does the conveyor belt run over stone or steel surface?
A: The conveyor uses a continuous mesh belt that passes through a heated tunnel with radiating elements above and below. Heat transfers directly through the belt to the pizza base. No stone deck is used in conveyor oven design.
Q: What size pizzas fit on the 23-inch belt?
A: The 23-inch belt width accommodates pizzas up to approximately 20 inches in diameter with clearance for belt edge tracking. Multiple smaller pizzas can run simultaneously across the belt width. Actual capacity depends on pizza diameter and spacing required for even cooking.
Q: Can multiple pizzas cook at different temperatures simultaneously?
A: The EMP.50E-1340 maintains a single temperature profile across the cooking tunnel at any given time. All products on the belt experience the same temperature zones. Operators change temperature settings between production batches rather than during continuous operation.
Q: What electrical supply does the oven require?
A: The unit operates on 400V three-phase electrical supply at 12.5 kW total load. Installation requires a qualified electrician to connect three-phase wiring and appropriate circuit protection. Single-phase power supplies cannot operate this model.