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The SENOVEN 2000 is an 81 cm electric conveyor pizza oven operating at 27 kW on three-phase 400V supply. It processes pizzas continuously through a heated chamber on a moving belt, delivering consistent output for high-volume service. Used in pizzerias, hotel restaurants, and catering operations where throughput matters more than traditional deck staging.
Commercial Application
Conveyor ovens eliminate manual monitoring. The operator loads pizza at one end. The belt moves the product through the heated chamber at a set speed. Temperature and belt speed combine to control bake time.
During peak service, the machine handles multiple pizzas simultaneously without stacking or rotation. Belt width of 81 cm accommodates standard pizza sizes in a single pass. Cook time is programmed per product type, so switching from thin crust to deep pan requires only a speed adjustment.
Key Operational Advantages
- 27 kW electric heating with programmable temperature control per recipe
- 81 cm belt width processes multiple pizzas in continuous flow
- Cooking duration and temperature saved per product type
- No manual turning or monitoring required during bake cycle
- CE certified for UK, EU, NSF (USA), and CSA (Canada) compliance
- Chamber dimensions 196 × 126 × 57 cm accommodate standard pizza trays
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 2000 |
| Dimensions (W × D × H) | 196 × 126 × 57 cm (77.0 × 49.5 × 22.4 in) |
| Power Output | 27 kW |
| Voltage | 400V |
| Phase | three-phase |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Chamber and belt system built for continuous thermal output. Heating elements positioned above and below the conveyor path maintain consistent chamber temperature. Insulated walls reduce external heat loss during extended service periods.
- Stainless steel exterior and chamber lining for commercial hygiene standards
- Belt drive system rated for continuous operation during service hours
- Thermal insulation maintains chamber temperature with minimal fluctuation
- Control panel allows independent adjustment of temperature and belt speed
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this unit from UK stock with delivery to Europe, USA, Canada, Middle East, and Africa. Three-phase 400V electrical connection required at site. Freight quotation provided for commercial addresses based on postcode and access.
Frequently Asked Questions
Q: What temperature range does the chamber operate at?
A: Chamber temperature adjustable from 150°C to 350°C via digital controller. Temperature setting depends on product type and belt speed. Higher temperatures reduce cook time but require faster belt movement to prevent burning.
Q: Does this model use a stone or steel baking surface?
A: The baking surface is a continuous stainless steel mesh belt. Pizzas sit on the belt during transit through the heated chamber. No stone deck is used in conveyor oven design.
Q: What pizza diameter fits on the 81 cm belt?
A: Belt width of 81 cm handles pizzas up to 30 cm diameter with multiple units side-by-side. Single large pizzas up to 40 cm diameter can pass through lengthwise. Belt length determines how many pizzas occupy the chamber simultaneously.
Q: Can I run different products at different temperatures?
A: Temperature remains constant during operation. Product variation is controlled by belt speed only. Running thin crust after deep pan requires belt speed adjustment and brief temperature stabilisation period between batches.
Q: What electrical supply does this oven require?
A: Requires three-phase 400V supply at 27 kW load. A 40A or 50A three-phase circuit is required depending on local wiring regulations. Installation must be carried out by certified commercial electrician.





