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The EMP.60G-1530 is a gas-fired conveyor pizza oven built for continuous high-volume output in commercial kitchens. It processes pizzas on a moving belt system at controlled speed and temperature, eliminating manual deck loading. Operations running 80+ pizzas per hour during peak service use this format.
Commercial Application
Conveyor ovens remove the variable of operator timing. Pizza enters at one end, exits fully cooked at the other. Belt speed and chamber temperature are set once, then maintained across service. This reduces training time and keeps output consistent when multiple staff rotate through the station.
During dinner service, the oven runs continuously. Prep staff load raw pizzas onto the belt at intervals matching kitchen pace. Cooked pizzas exit at the same rate, ready for cut and dispatch. The 18 kW gas burner maintains chamber temperature without recovery lag between pizzas.
Key Operational Advantages
- 18 kW gas burner with LPG compatibility
- 380V 3-phase electrical supply for conveyor motor and controls
- Microprocessor control for programmable belt speed and temperature settings
- Stainless steel exterior and cooking chamber
- Conveyor belt system eliminates manual deck handling
- 141 kg installed weight suitable for reinforced kitchen floors
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | EMP.60G-1530 |
| Power Output | 18 kW |
| Voltage | 380V |
| Gas Type | LPG |
| Phase | 3-phase |
| 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 body and cooking chamber are fabricated from stainless steel. The gas burner assembly is mounted below the cooking chamber with flame distribution across the belt path. The conveyor motor operates on 380V 3-phase supply with PLC control for speed adjustment. All gas components meet CE certification for commercial installation.
- 304-grade stainless steel body and chamber
- Gas burner with flame spreader for even heat distribution
- Variable-speed conveyor motor with programmable controller
- Insulated chamber walls to retain heat and reduce gas consumption
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the EMP.60G-1530 from UK stock with freight forwarding to Europe, North America, Middle East, and Africa. The unit ships on pallet with protective crating. Installation requires 380V 3-phase electrical connection and LPG gas supply with pressure regulator. Technical installation guides are provided with each unit.
Frequently Asked Questions
Q: What temperature range does the conveyor chamber maintain?
A: The gas burner maintains cooking chamber temperature between 200°C and 350°C. Temperature is set via the microprocessor controller and held during continuous operation. Recovery time after door opening is under 90 seconds.
Q: Does the oven use a stone base or steel belt?
A: The EMP.60G-1530 uses a steel mesh conveyor belt, not a stone deck. The belt passes through the gas-heated chamber. Stone deck ovens require manual loading; conveyor ovens automate throughput.
Q: Can this model operate on natural gas instead of LPG?
A: The unit is configured for LPG as supplied. Conversion to natural gas requires nozzle and pressure regulator change by a certified gas technician. Conversion kits are available on request.
Q: What pizza diameter fits the conveyor width?
A: The 60 cm (24-inch) belt width accommodates pizzas up to 45 cm (18 inches) in diameter. Larger pizzas require wider conveyor models. Belt speed adjusts to match dough thickness and topping load.
Q: Can multiple ovens be stacked or placed side by side?
A: Conveyor ovens are typically installed as single units due to exhaust and clearance requirements. Side-by-side placement is possible with adequate ventilation spacing. Stacking is not recommended due to weight and access constraints.
