Conveyor Ovens

Conveyor ovens cook by moving product through a heated tunnel on a belt, so output is set by belt speed and temperature rather than by operator judgement. Load one end, collect at the other, and every pizza, sub or tray of wings comes out the same regardless of who is on shift — which is why they run in pizza shops, sandwich bars, clubs and quick-service kitchens. DHT Solutions supplies Middleby Marshall gas and electric conveyor ovens, from 660mm wide double-stacked units through to WOW PS638 and PS640 models rated between roughly 80 and 124 twelve-inch pizzas an hour.

Throughput per hour and the number of decks you can stack are the practical decisions here. See the full Middleby Marshall range, compare other formats across Commercial Ovens, and plan the canopy early — conveyor lines need proper Extraction & Ventilation above them.

Browse the range below or call (03) 9796 8925 to discuss your requirements.