Collection: Commercial Conveyor Belt Ovens

Hospitality Connect lists 117 commercial conveyor ovens for pizza shops, quick-service kitchens, clubs and food production, with models from XLT, Moretti Forni, Lincoln and Middleby Marshall.

A conveyor oven carries product through a heated chamber on a belt, so bake time is set by belt speed and every pizza comes out the same regardless of who is on the make line. That consistency is why high-volume venues choose it over a deck oven. Belt width and chamber length set the throughput, so work back from pizzas per hour at your peak. Ovens can be stacked to multiply output without taking more floor space. Confirm the gas or electric supply and the extraction available before selecting a model.

Why buy conveyor ovens from Hospitality Connect

• Lincoln Impinger authorised: Direct from local distribution with full warranty.
• Trade pricing on stack packages: Stacked oven plus stand at project pricing.
• Australian-owned showroom: See cavity size and belt operation in person.
• Service network referrals: Lincoln-trained service techs for install, commissioning and breakdown.
• Replacement belts and parts: Don't replace an oven over a failed belt.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Conveyor oven care and longevity

• Clean belt daily: Burnt-on cheese and crumb burns to smoke on next service. End-of-service strip and wash.
• Vacuum air finger plates weekly: Clogged air fingers reduce heat transfer and slow cook. Weekly inspection prevents performance loss.
• Inspect drive chain monthly: Worn chains slip, causing belt speed inconsistency.
• Calibrate temperature annually: Set-point drift is silent and produces undercooked product.
• Replace ventless filters on schedule: Filter clogs reduce extraction and trigger overheat shutoffs.

Need help choosing? Talk to us

Send your peak-hour pizza count and venue gas/electric capacity and we'll spec a conveyor solution. Trade accounts come with project pricing.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.