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This conveyor pizza oven processes up to 41 cm (16 inch) pizzas through a continuous belt system heated by 7.8 kW electric elements. Belt speed and upper/lower heat zones control bake time and crust finish. Operators in pizzerias, hotel restaurants and catering kitchens run multiple pizzas simultaneously without manual turning.
Commercial Application
The conveyor eliminates manual rotation during baking. Operators load raw pizzas at one end and retrieve finished products at the other. This workflow supports consistent output during peak service periods in high-volume pizza operations.
Belt speed adjusts bake time from 3 to 8 minutes depending on pizza thickness and topping load. Upper and lower heating zones operate independently to control top browning and base crispness. The oven processes 40 to 80 pizzas per hour depending on size and belt configuration.
Key Operational Advantages
- Conveyor width accepts pizzas up to 41 cm diameter
- 7.8 kW heating elements distributed across upper and lower zones
- Digital temperature control ranges from 50°C to 350°C
- Belt speed adjustable via control panel for bake time management
- Single phase 230V connection simplifies installation in standard commercial circuits
- Stainless steel construction throughout cooking chamber and exterior panels
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 16"220v |
| Dimensions (W × D × H) | 137 × 77 × 46 cm (53.9 × 30.3 × 18.1 in) |
| Power Output | 7.8kW |
| Voltage | 230v |
| Phase | Single Phase |
| 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
The oven chamber uses stainless steel for both interior surfaces and external panels. Upper and lower heating elements are enclosed in protective housings above and below the conveyor belt. The belt itself is a heat-resistant mesh that allows airflow through the product during transit.
- 304-grade stainless steel cooking chamber and body panels
- Mesh belt rated for continuous operation at 350°C
- Removable crumb tray beneath conveyor for cleaning access
- Insulated side panels reduce external surface temperature during operation
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this SENOVEN conveyor oven from its UK facility to commercial buyers in the United Kingdom, Europe, North America, the Middle East and Africa. All units ship with CE certification documentation and technical specifications for local electrical compliance review.
Frequently Asked Questions
Q: What temperature range does the conveyor oven achieve?
A: Upper and lower heating zones operate independently from 50°C to 350°C. Most pizza baking occurs between 250°C and 320°C depending on crust style and topping moisture content.
Q: Does the oven use a stone base or steel conveyor?
A: The unit uses a stainless steel mesh conveyor belt, not a stone deck. Heat transfers through the belt from lower elements and radiates from upper elements onto the pizza surface.
Q: What is the maximum pizza diameter this oven accepts?
A: The 41 cm (16 inch) belt width accommodates pizzas up to 40 cm diameter with clearance. Smaller pizzas between 20 cm and 30 cm can run multiple items across the belt width simultaneously.
Q: Can multiple ovens be stacked for increased capacity?
A: The oven supports vertical stacking with manufacturer-supplied brackets. Two units stacked double hourly output while occupying the same floor footprint. Electrical load and ventilation requirements increase proportionally.
Q: What electrical connection does the oven require?
A: The unit operates on single phase 230V at 7.8 kW load. A dedicated 40-amp circuit with appropriate overcurrent protection is required for safe operation in commercial kitchens.
