Commercial Conveyor Pizza Oven | Gas & Electric Models | R&M
R&M commercial conveyor pizza oven series: 12-, 18- and 32-inch models in electric or gas, direct-heat and hot-air convection options. Reversible stainless mesh belt, adjustable gates, up to 400°C. GFEP/GFGP/FGP-E/FGP-G model families with full specifications. Countertop, single-deck and double-stack configurations. Factory-direct — send your pizza diameter, target output and utilities for a quotation.
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Product Details
Commercial Conveyor Pizza Oven Series
Keep pizza quality consistent through every service with a commercial conveyor pizza oven sized for your menu and output. R&M offers 12-, 18- and 32-inch models with electric or gas heating, plus a choice between direct heat and hot-air convection. Set the temperature and belt speed, load at one end, and collect evenly baked products at the other — without opening a door or timing every batch by hand.
The range covers compact countertop production, everyday restaurant service and larger industrial pizza oven applications. A reversible stainless steel mesh belt, adjustable entrance and exit gates, and a maximum setting of 400°C give operators practical control over bake time, product clearance and finish.
Choose by output, utilities and bake profile
Select 12, 18 or 32 inches of usable baking width, then choose electric or gas and direct heat or directed hot air. Send us your pizza diameter, target pizzas per hour, recipe temperature and site utilities; we will recommend the closest model and a starting belt setting.
A conveyor oven built for repeatable production
A pizza conveyor oven turns a tested bake profile into a simple operating routine. Once temperature and belt speed are established, every product follows the same path and remains in the heated chamber for a controlled time. In other words, the continuous oven replaces repeated batch timing with a steady production flow. This reduces variation between shifts and makes training easier for busy pizza shops, food courts, hotel kitchens, bakery lines and central kitchens.
- Continuous flow: load products as space becomes available instead of waiting for a batch cycle to finish.
- Variable dwell time: change conveyor speed to suit dough thickness, topping load and desired color.
- Reversible travel: configure the pizza conveyor belt to match the direction of your production line.
- Adjustable opening: reduce the entrance and exit gap around the product to limit unnecessary heat loss.
- Wide temperature range: tune recipes from low-temperature reheating through high-temperature pizza baking, up to 400°C.
- Optional stainless steel stand: raise the oven to a practical working height and keep the installation area organized.
Four heating platforms, one clear selection process
Direct electric conveyor pizza ovens
GFEP models use electric elements above and below the belt. Independent upper and lower heat adjustment helps balance top color with base bake, which is useful when dough, sauce and topping loads change. This electric conveyor oven platform is available in three widths. The 12-inch model uses a 220V supply, while the larger 18- and 32-inch models use 380V three-phase power.
Direct gas conveyor pizza ovens
GFGP models use gas for baking heat and a small electrical connection for controls and belt drive. Upper and lower I-shaped burner layouts spread flame across the chamber to support even browning. These models suit sites where LPG or natural gas is the preferred operating fuel; the ordered gas type, pressure and nozzle configuration must be confirmed before production.
Hot-air electric conveyor pizza ovens
FGP-E models add forced-air circulation and internal distribution plates to move heated air across the product surface. This convection conveyor oven platform supports quick heat transfer and a consistent finish across a loaded belt. Electric heating keeps installation straightforward where adequate three-phase capacity is available.
Hot-air gas conveyor pizza ovens
FGP-G models combine gas heat with powered airflow. Directed air reaches the top and bottom of the product as it travels through the chamber, helping the oven recover during continuous service. Buyers comparing an impingement oven or impinger oven are often looking for this kind of fast, forced-air baking; final results still depend on recipe, loading pattern and the tested belt setting.
Model comparison
All dimensions are width × depth × height. Work area and belt measurements are shown as supplied for model selection. The same commercial conveyor belt pizza oven concept is available across four heating platforms, so buyers can compare utilities without changing the basic operating method. Confirm final voltage, phase, gas type, pressure and connection details on the approved quotation and nameplate.
Direct electric models
| Model / width | Overall size (mm) | Rated heat / power | Work area & belt (mm) | Utility |
|---|---|---|---|---|
| GFEP-12 12 in | 1100 × 570 × 370 | 6.7 kW | Work: 380 × 1000 / Belt: 380 × 1100 | 220V / 50Hz |
| GFEP-18 18 in | 1560 × 750 × 370 | 10.3 kW | Work: 530 × 1450 / Belt: 530 × 1570 | 380V / 50Hz 3 phase |
| GFEP-32 32 in | 2012 × 998 × 426 | 25.5 kW | Work: 880 × 1800 / Belt: confirm | 380V / 50Hz 3 phase |
Direct gas models
| Model / width | Overall size (mm) | Rated heat / power | Work area & belt (mm) | Utility |
|---|---|---|---|---|
| GFGP-12 12 in | 1120 × 610 × 560 | Gas heat: 12 kW / Electric: 0.1 kW | Work: 560 × 380 × 80 / Belt: 1100 × 380 | 220V / 50Hz / Gas: confirm |
| GFGP-18 18 in | 1570 × 800 × 560 | Gas heat: 15 kW / Electric: 0.1 kW | Work: 800 × 530 × 80 / Belt: 1570 × 530 | 220V / 50Hz / Gas: confirm |
| GFGP-32 32 in | 2000 × 1100 × 560 | Gas heat: 24 kW / Electric: 0.1 kW | Work: 1200 × 900 / Belt: confirm | 220V / 50Hz / Gas: confirm |
Hot-air electric models
| Model / width | Overall size (mm) | Rated heat / power | Work area & belt (mm) | Utility |
|---|---|---|---|---|
| FGP-12E 12 in | 1580 × 920 × 510 | 8 kW | Work: 560 × 380 × 80 / Belt: 1190 × 380 | 380V / 50Hz 3 phase |
| FGP-18E 18 in | 1950 × 945 × 510 | 9.5 kW | Work: 800 × 565 × 80 / Belt: 1730 × 565 | 380V / 50Hz 3 phase |
| FGP-32E 32 in | 2070 × 1450 × 575 | 19 kW | Work: 1030 × 850 × 90 / Belt: 1430 × 850 | 380V / 50Hz 3 phase |
Hot-air gas models
| Model / width | Overall size (mm) | Rated heat / power | Work area & belt (mm) | Utility |
|---|---|---|---|---|
| FGP-12G 12 in | 1580 × 920 × 480 | Gas heat: 15 kW / Electric: 0.1 kW | Work: 560 × 380 × 80 / Belt: 1190 × 380 | 220V / 50Hz / Gas: confirm |
| FGP-18G 18 in | 1950 × 945 × 510 | Gas heat: 22 kW / Electric: 0.1 kW | Work: 800 × 565 × 80 / Belt: 1730 × 565 | 220V / 50Hz / Gas: confirm |
| FGP-32G 32 in | 2070 × 1450 × 575 | Gas heat: 38 kW / Electric: 0.1 kW | Work: 1030 × 850 × 90 / Belt: 1430 × 850 | 220V / 50Hz / Gas: confirm |
Specification note: Product development and market-specific electrical work may change individual figures. Final manufacturing data on the signed quotation and equipment nameplate take precedence.
12, 18 or 32 inches: which size fits your kitchen?
12-inch compact models
The 12-inch range is the practical starting point for kiosks, cafés, small pizza counters and food-truck projects with suitable ventilation and utilities. It provides a smaller footprint while retaining continuous belt operation. A countertop conveyor oven still needs clear loading and discharge space, so always check the full inlet and outlet length rather than chamber width alone.
18-inch production models
The 18-inch range gives restaurants more loading space without moving to the largest platform. It suits steady dine-in, takeaway and delivery production, and is often the best balance between floor space, connected load and hourly output.
32-inch high-output models
The 32-inch range is designed for larger restaurants, commissaries and industrial conveyor oven applications. The wider belt can carry larger products or multiple items side by side, subject to spacing and recipe validation. Plan sufficient room for loading, discharge, extraction and maintenance access.
Control the bake instead of watching every pizza
Temperature and belt speed work together. Higher heat does not automatically mean higher output: the dough must still set, the base must bake through and the toppings must finish without scorching. Start with a conservative recipe, allow the chamber to stabilize, then change one setting at a time.
- Set the entrance and exit gates high enough for the product to pass without contact.
- Preheat the chamber to the selected recipe temperature. Pizza trials commonly begin around 250–330°C, depending on product style and heating platform.
- Choose a belt direction that fits the kitchen workflow, then set a safe initial speed.
- Bake a test product and record temperature, travel time, loading pattern and result.
- Adjust top/bottom heat or belt speed in small steps until the center, base and surface finish together.
A typical pizza may bake in roughly 3–8 minutes after the recipe has been validated, but dough weight, diameter, toppings, starting temperature and belt loading can change the result. Production capacity should therefore be based on a product test, not on belt width alone.
Designed for daily cleaning and service access
A conveyor belt pizza oven needs regular cleaning around the belt, crumb collection area and air distribution parts. The stainless steel mesh conveyor can be removed for deeper cleaning, and accessible inlet and outlet sections simplify routine service. Hot-air models should be cleaned before grease or flour blocks the distribution openings and changes airflow.
- Wipe external surfaces daily with a damp cloth and a non-corrosive cleaner.
- Remove crumbs and food debris before they carbonize or enter moving parts.
- Isolate power, shut off gas where applicable and allow the oven to cool before maintenance.
- Do not hose the machine, immerse it in water or use a steam cleaner.
- Reinstall air plates and belt components in their original positions so the bake profile remains consistent.
Installation points to confirm before ordering
This is commercial cooking equipment and must be installed by qualified personnel. The installer should follow the nameplate, local electrical code, gas code, fire clearances and ventilation requirements. Allow working space at the control side and service access around the oven. The optional stainless steel stand must be level and secured against movement.
- Electric models: confirm voltage, frequency, phase, breaker, cable size, isolator and protective earth.
- Gas models: confirm LPG or natural gas, inlet pressure, regulator, shut-off valve, connector size and local combustion-air requirements.
- Ventilation: confirm hood and exhaust obligations with the local authority and kitchen consultant. Do not specify the range as a ventless conveyor pizza oven unless a compliant engineered package is approved for the exact site.
- Layout: reserve the full inlet-to-outlet length, not only the heated chamber footprint.
- Workflow: choose belt direction before positioning preparation and packing stations.
Common applications
The belt conveyor oven format is suitable for products that benefit from a repeatable travel time and stable heat exposure. This pizza tunnel oven can handle pizza, flatbread, pita bread, garlic bread, baked snacks and selected reheating or finishing tasks after recipe testing. Product height, grease load and required internal temperature must be checked before use. This series is not a conveyor toaster oven, microwave conveyor oven or general-purpose drying/curing machine.
Frequently asked questions
How do I choose between direct heat and hot-air convection?
Choose direct heat when you want separate control over heat above and below the belt and a simple baking path. Choose hot-air convection when faster surface heat transfer and recovery during continuous loading are priorities. A sample bake is the best way to compare crust color, base finish and moisture loss.
How is hourly output calculated?
Output depends on usable belt width, pizza diameter, spacing and travel time. Share the product size and target pizzas per hour. We will map the loading pattern and recommend a model; final capacity should be confirmed by a production test.
Can the belt run in either direction?
Yes. The conveyor drive supports forward and reverse operation. Stop the belt before changing direction, then restart it in the required direction. This allows the oven to fit left-to-right or right-to-left kitchen layouts.
Can one oven handle more than pizza?
Yes, provided the product fits the opening and the recipe is suitable for continuous baking. Flatbreads, garlic bread and selected snacks are common applications. Very tall, highly greasy or delicate products should be tested before purchase.
What temperature and bake time should we use?
There is no universal setting. Many pizza trials start between 250°C and 330°C with a travel time of about 3–8 minutes. The correct profile depends on dough, toppings, starting temperature, belt loading and the chosen heating system.
Does the oven need a hood?
Hood and exhaust requirements depend on the fuel, food, installation and local code. Gas equipment normally requires particular attention to combustion products and make-up air. Obtain approval from the local authority before finalizing the site.
Can I order LPG or natural gas?
Gas versions can be prepared for the specified fuel. Gas type and inlet pressure must be fixed on the order; conversion should only be carried out with an approved kit and qualified technician.
Can the oven be stacked?
Do not assume that any two units can be stacked. Ask us to confirm an approved stacking arrangement, total height, access clearances and load capacity for the exact models. A stainless steel elevated stand is available for single-unit installations.
How often should the belt and air system be cleaned?
Wipe the machine and remove crumbs every day. Deep-cleaning frequency depends on product type and grease load. Hot-air distribution parts must remain open and be returned to their original positions after cleaning. Always isolate utilities and let the oven cool first.
What information is needed for an accurate quotation?
Send the required belt width, product diameter and height, target output, preferred fuel, available voltage and phase, destination country, site ventilation and whether a stainless steel stand is required. These details let us confirm the model, utilities, packing and freight information.
Request a conveyor pizza oven quotation
Tell R&M what you bake, how many pieces you need per hour and which utilities are available. We will compare the 12-, 18- and 32-inch models, confirm the correct gas or electric configuration and prepare a clear factory quotation. For an accurate conveyor pizza oven price, include the destination port or delivery city and any stand, voltage or branding requirements.
