Description

•  Motorized, automatic, horizontal cooking chamber with openings at either end.
•  Food moves through heated chamber at constant, controlled speed and temperature on continuous loop, stainless steel belt or wire mesh.
•  Heating modes include:
 >> Infrared
 >> Natural convection with ceramic baking hearth
 >> Forced convection (air impingement type)
 >> Combination of infrared and forced convection

Function(s)

•  Bake or roast at high production rates such food items as pizza, casseroles, meats, breads and pastries.
•  Ideal for baking, reheating or finishing tasks

Application(s)

•  Single units suitable for smaller kitchens.
•  Multiple units can be stacked for higher volume operations.

Available Features*

•  Adjustable belt speed/cook time
•  Independently controlled, variable speed fans
•  Solid state controls
•  Dual conveyor
•  Granite stone plate conveyor
•  Infrared technology
•  Stackable, up to 3 units

Benefits

•  Consistent results with minimal waste.
•  Operates two to four times faster than conventional ovens due to use of a fan to circulate hot air directly onto conveyor.
•  Air impingement ovens increase production speed
•  Dual, variable speed belts allow simultaneous cooking of dissimilar foods
•  Stacking or linking multiple ovens allows high production in minimal space

Energy Input

•  52,000 to 180,000 Btus

Fuel Type(s)

•  Natural gas and LPG

Ventilation

•  150 to 200 cfm per linear foot


*Listed features offered by some, but not necessarily all vendors.