A conveyor pizza oven moves food through the heat on a steady belt, so every pizza, sub or flatbread comes out the same, even at the busiest hour. Babak Food Equipment supplies commercial conveyor ovens for pizzerias, quick-service restaurants, bars, cafeterias and stadium kitchens across Vancouver and British Columbia, including Middleby Marshall – one of the best-known names in conveyor baking – and Omcan.

Types of conveyor ovens

Electric conveyor ovens

Electric conveyor ovens range from compact countertop units for sandwiches and small pizzas to full-size floor models. They are simple to install where gas is not available and suit food courts, cafés and bars.

Gas conveyor ovens

Gas conveyor ovens are the choice for high-volume pizza delivery and takeout. Large impingement models use jets of hot air to bake quickly and evenly, and can be stacked two or three high to multiply output in the same footprint.

Impingement vs. radiant conveyor ovens

Impingement ovens blow hot air directly onto the food for fast, even baking and crisp crusts. Radiant or infrared conveyor ovens heat with elements above and below the belt and are common in smaller countertop units.

How to choose a commercial conveyor pizza oven

• Output: estimate how many pizzas you need per hour at peak. Belt width, bake chamber length and stacking all affect capacity.
• Belt width: make sure your largest pizza or pan fits with room to spare. Wider belts can bake two smaller items side by side.
• Gas or electric: check your gas supply or available voltage and phase. Gas models need a licensed gas fitter; large electric models often need 208–240 V.
• Ventilation: most conveyor ovens must sit under a commercial hood – local code decides.
• Space: allow room for the belt to extend on both sides and for cleaning access.
• Controls and cleaning: digital controls with saved settings and removable belts, fingers and crumb pans save time every day.

Why buy your conveyor oven from Babak Food Equipment?

With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare conveyor ovens, plan stacking and check gas, power and ventilation before installation. Delivery and installation options are available across BC – details and costs are discussed when you order. Looking for value? Ask about used restaurant equipment. Also see our deck ovens and convection ovens.

Conveyor ovens at a glance

Frequently asked questions

How does a conveyor oven work?

Food is placed on a moving belt at one end and travels through a heated chamber. Belt speed and temperature set the bake time, so results are consistent without constant checking.

How long does a pizza take in a conveyor oven?

In a typical impingement conveyor oven, a pizza bakes in about 5 to 7 minutes, depending on the crust, toppings and settings.

Is a conveyor oven better than a deck oven for pizza?

A conveyor oven is easier for staff and very consistent at high volume. A deck oven gives a more traditional crust and suits artisan pizza and bread.

Can conveyor ovens be stacked?

Many full-size models are designed to stack two or three high, increasing output without using more floor space. Check the model’s specifications.

Do conveyor ovens need a hood?

In most cases, yes. Ventilation requirements depend on the model, fuel and your local authority.

Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.