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Cooking Equipments
Conveyor & Tabletop Pizza Ovens – Compact Pizza Power, Engineered in Turkey
Cooking Equipments
Conveyor & Tabletop Pizza Ovens – Compact Pizza Power, Engineered in Turkey
“Why isn’t it ready yet?” – That was the question.
From our work designing pizza lines in hotel kitchens, resort snack bars, and central catering hubs, we seen one thing repeat: a pizza oven mismatch can ruin service flow. In a recent East African beachfront resort, the first week after opening became a disaster — the pizza corner was delayed, noisy, and couldn’t keep up with demand. They installed a convection oven, not a conveyor. Guests stopped ordering by Day 3.
Since then, we’ve engineered and exported tabletop pizza ovens and conveyor systems to 40+ countries — always tailored to the layout, menu style, utility setup, and heat regulation needs of each commercial kitchen. These units aren’t catalog fillers — they is precise tools built into the MEP plans.
As part of our turnkey contracting scope, our Turkish facility manufactures, configures, and ships modular pizza stations ready for front-of-house show kitchens, fast casual counters, hotel à la carte setups, and ghost kitchens.
Whether you’re a kitchen consultant, hospitality contractor, or resort chef, we deliver pizza solutions that match tray formats, dough workflows, ventilation specs, and even fire codes.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
📊 Technical Specifications – Pizza Ovens
Model Code | Type | Pizza Size Max | Heat Source | Power (kW) | Dimensions (mm) |
PZ-TT33 | Tabletop Oven | Ø33 cm | Electric | 3.5 | 600×650×400 |
PZ-TT45 | Tabletop Oven | Ø45 cm | Electric | 5.2 | 720×700×420 |
PZ-CV60 | Conveyor Oven | Ø36 cm | Electric | 6.8 | 1000×1000×430 |
PZ-CV90G | Conveyor Oven | Ø45 cm | Gas | 1.8+Gas | 1300×1100×520 |
PZ-MODLINE | Multi-Belt Conveyor | Ø40 cm x 2 | Electric | 9.6 | 1600×1200×620 |
📌 Optional: Stack kits, split-belt, crumb drawers, mobile stand base.
📩 Contact us for custom models built to your kitchen plan.
🔌 MEP Integration – Power, Gas, Ventilation
Every model comes with MEP specs:
- Voltage: 220V–240V / 50–60Hz or LPG/Natural Gas
- Ventilation: Hood or ductless filters
- Fire suppression compatible for FOH setups
- Electrical panel layout for BOQ match
🧪 Hygiene & Food Safety – Built Into the Design
Pizza doesn’t forgive cross-contamination. Our units are built with that in mind:
- HACCP-compliant surfaces
- Non-porous stainless steel work zones
- Food-safe knobs, trays, and contact zones
- Optional UV lamp kits for end-of-day sterilization
Whether you operate in hotel kitchens or public malls, hygiene isn’t optional.
🧠 Maintenance & Cleaning Tips
Even the best pizza oven breaks down… if you don’t clean it.
That’s why our systems are designed with:
- Removable crumb trays for daily cleaning
- Accessible top/bottom heating elements
- Stainless steel interior to avoid corrosion
- Optional stand units with pull-out waste drawers
- Easy-access rear panels for tech service
Our service teams say: “Most issues? It’s lack of cleaning. Wipe it daily, and you’ll bake for years.”
Key Advantages of Conveyor & Tabletop Pizza Ovens
Here’s why chefs, contractors, and consultants keep choosing our conveyor and tabletop pizza ovens — the key benefits that make real difference in daily service:
- 🔁 Continuous Output – Conveyor belt ovens bake 3–6 pizzas/min, no stop, no fuss.
- 🧯 FOH Friendly – Tabletop ovens with customized façade (stone, color, inox).
- ⚙️ Smart Size Matching – For 33cm, 36cm, 40cm, and 45cm pizzas.
- 🛠️ Easy Integration – Prep counters, dough fridges, cold rail compatible.
- 🌍 Built in Turkey – CE-certified, export-ready, tropicalized electronics.
- 🧼 Effortless Cleaning – Removable crumb trays, sealed heating zones.
Together, these advantages prove why our Turkey-built pizza ovens are trusted in hotel kitchens, food courts, and catering hubs worldwide.
🧹 Model Selection Guide – Conveyor or Tabletop?
Tabletop Ovens – When to Choose:
- Small-space kitchens
- Hotel show kitchens
- Low to mid pizza demand
- Need for aesthetics (colored fronts)
Conveyor Ovens – When to Choose:
- High-volume, repeat orders
- Central production or delivery kitchens
- Fast-food or franchise chains
- Staff rotation, semi-automated need
Double-Belt Conveyor Models – Ideal If:
- You bake pizza + garlic bread or sandwich at same time
- You want adjustable bake speed for dual menu
- You want redundancy if one belt fails
📊 Comparison Table – Conveyor vs Tabletop
📊 Comparison Table – Conveyor vs Tabletop
This comparison table shows the key differences between conveyor and tabletop ovens at a glance
Feature | Conveyor Oven | Tabletop Oven |
Output | 180–360/h | 30–50/h |
Power Option | Gas/Electric | Electric only |
Ideal Kitchen | Chain / Central | Boutique / À la carte |
Size | Large | Compact |
Staff Training | Minimal | Moderate |
Cleaning | Daily crumb tray | Interior wipe-down |
Pizza Restaurant Kitchen Planning – End-to-End Support
Most pizza oven mistakes? They happen before delivery. We help you plan:
- Counter height vs oven door clearance
- Ventilation zone and smoke release path
- Tray rack and dough rest zone placement
- Power vs gas line location planning
- Show kitchen façade matching for visual impact
And yes, we coordinate with your ID designer and consultant.
🥷 Consultant Resources & Support
We help kitchen consultants, F&B planners and procurement managers:
- Provide DWG + STEP models
- Create BOQ match specs
- Deliver CE/ISO certs + warranty docs
- Offer onsite or video training
- Guide in façade color/material matching
Partnered with design firms across Europe, MEA, and SE Asia.
🚫 Common Mistakes & How We Solve Them
Many kitchens repeat the same mistakes — here’s how we fix them.
- Mistake: Choosing convection instead of conveyor
Fix: Site survey + layout change, added conveyor belt oven - Mistake: Oversized GN trays
Fix: Pre-shipment tray size check, custom adapter grid - Mistake: Smoke buildup in FOH zone
Fix: Added ductless hood + pre-filter system
We seen it all. And fixed it all.
🍕Real-World Pizza Setups – From Islands to Food Courts
Our pizza ovens adapt to every setup, from small resorts to busy food courts.
- Resort Snack Bars – Conveyor ovens for high-rotation poolside pizza.
- Hotel À la Carte Zones – Compact tabletop units for on-demand service.
- Catering Kitchens – Modular conveyor belts with dough prep and hold zones.
- Ghost Kitchens – Nonstop output, stackable, compact install.
- Franchise Food Courts – Speed-focused double-belt conveyor combos.
📏 Tray Compatibility – Pizza Size vs Oven Size
So many kitchens tried fitting GN trays into pizza ovens. That’s not it.
Instead, our pizza ovens match:
- Neapolitan style – 33–36 cm, high-temp burst
- Classic hotel pizza – 40–45 cm, even bake
- Flatbread – custom tray, lavash-style cycle
All based on menu flow and counter layout – this where consultants love us.
🔄 Integration with OS&E & Cold Pizza Prep
Our systems align with:
- 🍅 Dough cold cabinets (refrigerated base counters)
- 🧂 GN condiment rails for toppings
- 🔪 Pizza cutting & serving OS&E sets
- 🔥 Holding drawers and pass-through warmers
Your kitchen works better when prep and cooking is in sync.
🎛️ Conveyor vs Tabletop – Quick Guide
Here’s a quick side-by-side guide to help you decide which oven type fits your kitchen best.
Feature | Conveyor Oven | Tabletop Pizza Oven |
Output Speed | 3–6 pizzas/min | 1–2 pizzas/cycle |
Operator Skill Needed | Minimal | Moderate (manual load) |
Footprint | Medium to Large | Compact (fits counters) |
Best Use Case | High-volume chains | Boutique / À la carte |
Ventilation Need | Yes (Hooded) | Optional (Front-use) |
Customization | External Façade | Façade + Control Panel |
🤝 Pizza Kitchen Design Tips (by Consultants)
Consultants highlight these must-follow tips for smarter pizza kitchen layouts
- Place oven near dough zone, not cold storage
- Plan 3-tier tray rack next to oven
- Don’t forget topping rail ergonomics
- Hood shape matters — especially in FOH
- Ensure at least 80 cm access in front
Form meets function. And flavor.
❓ FAQ – Oven Questions from Turnkey Projects
Can I use this in a food truck?
Tabletop ones, yes. Just confirm power setup.
Is it safe for front-of-house use?
Yes. With fire-safe housing and optional façade kits.
Do they come pre-assembled?
Smaller ones yes. Conveyors are partially modular for shipping.
What about LPG vs Natural Gas?
All gas units come with conversion kits.
Can I bake other items?
Yes — garlic bread, sandwiches, calzones.
💬 Real Projects & Client Testimonials – What Our Partners Say
