Collection: Middleby Marshall

A Middleby Marshall conveyor oven cooks food by moving it through a heated tunnel on a belt. Pizza shops, quick service restaurants and production kitchens use them because the cook is set by belt speed and repeats the same way every time.

A conveyor oven carries product through on a belt at a set speed, so timing is automatic. A deck oven cooks on a stationary stone or steel deck and relies on an operator to load, turn and pull the product at the right moment.

Belt width and deck count set throughput, so size the oven on pizzas per hour at your busiest trading period rather than on a daily average. Stacking two or three decks increases output without taking more floor space.

A countertop conveyor oven sits on a bench or stand rather than on the floor. It suits smaller sites, secondary cooking lines and venues adding pizza or toasted product to an existing menu without giving up floor space.

WOW and CTX are Middleby Marshall conveyor oven series, both represented in the range at Hospitality Connect. Compare belt width, deck configuration and energy type on each model, and confirm the supply available at your site.