What to Weigh When Purchasing Conveyor Ovens
By Lisa White, contributing editor -- Foodservice Equipment & Supplies, 9/17/2008 12:34:00 PM
Conveyor ovens often run continuously and foodservice operators use them for multiple tasks in the kitchen. Fortunately, these units stand up to heavy use, with service lives of 20 years not uncommon.
Before purchasing a conveyor oven, there are a number of factors operators should consider.
• Determine the necessary size and capacity, keeping in mind that volume may grow in the future. Consider upsizing capacity estimates by 20 percent to 25 percent.
• Review the menu item dimensions to make sure the oven can accommodate the food. For example, some tabletop conveyor ovens may not be suitable for thicker breads.
• Calculate operating costs and include potential repair estimates as part of the equation.
• Study how the heat an oven may give off, particularly a larger one, can affect air conditioning, ventilation and employee comfort. Look at how the unit will work in its intended environment.
• Noise also can be a factor with conveyor ovens, so consider how loud the unit is in relation to its placement in the kitchen.
• Look at the belt, fingers and trays to see if these are easily removed for cleaning.
• Consider a unit with easy-to-use controls for inexperienced staff. Some ovens offer a pre-set time and temperature option.
• For self-service use, tabletop conveyor ovens with air-cooled cases offer additional safety from burns.
• When considering cost, units with modulating gas valves and stand-by modes offer energy savings over time.
• For crispier products or toasting, convection air units are recommended.
• Countertop conveyor ovens with upper and lower heating elements provide added toasting versatility.
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