CONVEYOR LINE ELECTRIC
CONVEYOR LINE ELECTRIC ovens are designed for continuous pizza baking using an electrically heated chamber and conveyor belt. Baking time is adjusted by changing the conveyor speed, while temperature is controlled electronically. Individual models differ in conveyor width, chamber dimensions, hourly production capacity and available control functions.
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CONVEYOR LINE ELECTRIC for continuous pizza baking
Once placed on the conveyor belt, pizzas travel automatically through the heated chamber and are collected at the outlet after baking. Electric heating combined with adjustable conveyor speed allows the baking temperature and passage time to be adapted to the product being prepared. There is no need to repeatedly open the oven or move pizzas with a peel during the baking process.
Electronic temperature and conveyor speed control
Temperature and conveyor movement are controlled electronically. Changing the conveyor speed directly adjusts the time the pizza spends inside the heated chamber. Selected models also provide independent adjustment of upper and lower heating power.
Different sizes and production capacities
The range includes several oven sizes with different conveyor widths and baking chamber lengths. Smaller models are suited to lower continuous production volumes, while larger ovens provide higher hourly output for busy pizzerias and foodservice operations.
Programs and advanced functions according to model
Control functions vary according to the specific model. Selected ovens offer stored baking programs, automatic start and stop functions or an energy-saving mode. New-generation NT models feature a 7″ touch control panel, memory for up to 10 programs, selectable conveyor direction and Wi-Fi connectivity.
FAQ
How is baking time adjusted in a CONVEYOR LINE ELECTRIC oven?
Baking time is adjusted by changing the conveyor speed. A slower belt movement increases the time the pizza spends inside the heated chamber, while a higher speed reduces it.
What maximum temperature do CONVEYOR LINE ELECTRIC ovens reach?
Maximum temperature depends on the specific model. Earlier FTEV models reach up to 320 °C, while new-generation NT models reach up to 350 °C.
Do all models use the same control system?
No. The control system depends on the model and generation. The range includes ovens with electronic digital controls as well as new NT models with a 7″ touch control panel and extended programming functions.
Can CONVEYOR LINE ELECTRIC ovens be stacked?
Yes. Selected models can be stacked up to three units of the same model, increasing production capacity without requiring additional floor space beside the oven.