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The SENOVEN 16"220v is an electric conveyor pizza oven processing up to 80 pizzas per hour through a 16-inch belt. It operates on 230v single-phase supply at 7.8 kW. Used in pizzerias, hotel restaurants, and catering operations where continuous throughput is required.
Commercial Application
Conveyor systems eliminate manual pizza rotation. The belt moves product through a heated chamber at controlled speed. Operators load raw pizza at one end and retrieve cooked product at the other, maintaining steady output during peak service.
Belt speed and chamber temperature determine cook time. Digital controls allow adjustment from 2 to 6 minutes depending on pizza thickness and topping load. Temperature reaches 350°C, suitable for thin-crust Neapolitan and thicker American-style pizza.
Key Operational Advantages
- Processes 80 eight-inch pizzas per hour on continuous belt
- Digital control panel adjusts belt speed and chamber temperature to 350°C
- 16-inch belt width accommodates 8-inch to 12-inch pizza diameter
- Cool-touch exterior housing reduces staff burn risk in confined kitchen spaces
- Stackable design with integrated kit allows vertical installation to reduce floor footprint
- 7.8 kW draw on 230v single-phase supply — no three-phase electrical work required
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 16"220v |
| Dimensions (W × D × H) | 137.0 × 77.0 × 46.0 cm (53.9 × 30.3 × 18.1 in) |
| Power Output | 7.8kW |
| Voltage | 230v |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 101.0 kg (222.7 lbs) |
Construction & Build Quality
Housing and conveyor frame are stainless steel. Heating elements are concealed above and below the belt path. Chamber insulation retains heat and reduces external surface temperature during continuous operation.
- Stainless steel external panels and internal chamber lining
- Insulated chamber walls reduce heat loss and external touch temperature
- Belt tensioning mechanism accessible without tool disassembly
- Digital thermostat and speed controller mounted on front control panel
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Turkish-made commercial kitchen equipment to the UK, Europe, USA, Canada, Middle East, and Africa. All units are inspected before dispatch. Freight is calculated based on destination and unit weight — 101 kg crated weight for this model.
Frequently Asked Questions
Q: What is the maximum chamber temperature?
A: Chamber temperature reaches 350°C. Digital control allows adjustment in 5°C increments. Recovery time after loading is approximately 45 seconds at full temperature.
Q: What pizza size fits the 16-inch belt?
A: Belt accommodates 8-inch to 12-inch diameter pizza. Two 8-inch pizzas can be loaded side by side. Larger 14-inch diameter requires diagonal placement or a wider belt model.
Q: Can multiple ovens be stacked?
A: Integrated stacking kit allows vertical installation of two units. Stacked configuration requires 120 cm vertical clearance and reinforced bench or stand. Each unit operates independently with separate controls.
Q: What electrical supply is required?
A: Unit draws 7.8 kW on 230v single-phase supply. Requires dedicated 40-amp circuit with type C or D breaker. No three-phase connection needed.
Q: How is belt speed adjusted?
A: Digital controller on front panel adjusts belt speed from 2 to 6 minutes traverse time. Faster speed suits thin crust. Slower speed suits deep-pan or heavily topped pizza.
