Collection: Commercial Conveyor Belt Ovens

Conveyor ovens move pizza, bread and bakery products through a controlled-heat tunnel — for high-volume, consistent cook with minimum operator attention. The right oven matches your hourly throughput and ceiling-height venting capacity. Hospitality Connect carries authorised Lincoln Impinger and 1100/1400 series conveyor ovens alongside BakerMax pizza conveyor ovens — covering single, double and triple stack configurations, gas and electric, with ventless options for venues without canopy capacity.

Types of commercial conveyor ovens

• Lincoln 1100 series electric: Single, double and triple stack — the standard pizza-chain oven for franchise and high-volume operators.
• Lincoln 1100 series gas (1154-1, 1154-2, 1154-3): Natural and propane gas variants for venues with gas capacity.
• Lincoln 1400 series: Larger cavity for venues running larger pizzas and longer cook items.
• Lincoln Impinger I (3240) and Impinger II (1828) Fastbake: High-throughput conveyor ovens for QSR pizza.
• Lincoln Ventless variants: Built-in filtration — for venues without canopy capacity. Use specific kit codes.
• BakerMax HX-1E, HX-2E, HX-13NE: Smaller-format pizza conveyor ovens for café and bistro pizza programs.

Sizing for your venue

A pizzeria doing 100 pizzas a peak hour needs at least a single Lincoln 1154; chain QSR pizza operators run double or triple stacks. Café pizza programs (under 30 pizzas/hour) suit BakerMax HX-1E or HX-2E. Match cavity to your largest pizza diameter — 1100 series fits 16 inch; 1400 series fits 18 inch.

Key features to specify

• Stack count: Single, double or triple — output scales linearly. Don't undersize for future growth.
• Belt speed control: Programmable belt speed for different products — pizza fast, bakery slower.
• Ventless models: Built-in catalytic filtration eliminates canopy requirement — critical for shopping centre and food court installations.
• Gas vs electric: Gas costs less to run at scale; electric installs simpler. Match to building capacity.
• Removable belt: Belt cleaning is daily; quick-release saves significant labour.

Installation considerations

Conveyor ovens are heavy and need reinforced floor support. Stacked configurations need ceiling height of 2400mm minimum for triple stack. Gas units need registered fitter and gas booster. Electric stacks need 3-phase power. Ventless models still need exhaust venting per manufacturer spec — read the install guide before locking in placement.

Pair conveyor ovens with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

Build a complete pizza or bakery section with pizza and bakery deck ovens, baking sheets and trays, commercial food processors for dough work, and refrigeration for prep storage.

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.