- Oven type
- Conveyor pizza oven, typically electric.
- Belt width
- This unit features a 450mm wide belt. For this class of equipment, belt widths commonly range from 300mm to 800mm.
- Levels
- This unit is a two-level design, offering increased throughput within a compact footprint. Single and three-level units are also common.
- Temperature control
- Adjustable temperature control is standard, typically allowing settings up to 300-350°C for rapid cooking.
- Conveyor speed
- Variable speed control is a key feature, enabling adjustment of cooking times for different products.
- Construction material
- Stainless steel construction is typical for hygiene and durability in commercial kitchen environments.
- Mobility
- Units of this type are often mounted on mobile frames with castors for ease of repositioning and cleaning.
- Power supply
- Typically requires a three-phase electrical supply (e.g., 400V, 50Hz) for commercial operation, with power ratings commonly between 10kW and 25kW depending on size and capacity.