When to Replace a Conveyor Oven
By Lisa White, contributing editor -- Foodservice Equipment & Supplies, 9/17/2008 1:26:00 PM
Conveyor ovens use a belt to transport foods through a cooking cavity. These units cook product by blowing hot air from top and bottom heat sources.
Gas and electric versions are available in countertop and floor models, which foodservice operators can use for a wide range of production tasks. Some conveyor ovens offer larger 55” and 70” baking chambers.
Some of the earlier conveyor oven models took up to 10 minutes to bake. About a decade later, cook time for these units decreased to about seven minutes. Today’s ovens utilize improved airflow and can cook in as little as three-to-five minutes.
Analog controls provide a plus or minus 1-degree variance, while standby modes help increase energy usage up to 20 percent.
Countertop units have varying height openings, which accommodate breads of many thicknesses. Volume varies for these smaller ovens, averaging between 250 and 600 bread slices per hour, depending on the model.
While older conveyor ovens were built using cold-rolled steel frames, today’s units feature heavy-duty stainless-steel exteriors and components.
Belts typically are available in widths of 10”, 18”, 32” or 40”. Split or stacked belts provide more versatility, and can help simplify a kitchen’s layout.
Digital push-button controls on some units allow operators to set time, temperature and belt speed. Dial controls also are available.
Half pass windows, or doors located on the front of some oven models, allow operators to place food that requires shorter cooking times on the conveyor belt during operation.
Other popular options include stands, take-off shelves and customized panels.
One newer unit has finger panels in which air is directed through. This design provides a higher level of heat transfer for reduced cooking times.
Menu Applications for Conveyor Ovens
While countertop conveyor ovens are typically used for toasting bread, buns, rolls and bagels, floor units are more versatile.
Known for producing pizza and sandwiches, these larger ovens also are commonly used for preparing Mexican foods, such as burritos, nachos and quesadillas.
Warming applications for Italian food, like pasta dishes, also can be accomplished. In addition, conveyor ovens can be used in processing tasks for par-baking pizza crust.
Schools employ these units to produce a variety of lunch items, including hamburger patties, grilled cheese, seafood, fries, cookies and brownies.
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