Electric pizza oven PIZZA GROUP P09TN12024

A ventilated conveyor oven moves food on a continuous belt through a chamber where a powerful fan circulates hot air evenly around every item. The air is heated by electric elements positioned above and below the belt, allowing independent control of top and bottom temperatures. This forced convection shortens cooking times and eliminates cold spots, so each pizza emerges uniformly baked without needing to rotate trays or shuffle positions. The belt's speed determines how long food stays in the chamber, letting the operator match the time to the recipe without stopping the line or adjusting racks.

To start, the operator selects a pre-set programme or sets the upper and lower temperatures, then adjusts the belt speed to achieve the desired cooking duration. Once the settings are confirmed, the belt begins to move and the elements heat the chamber. Pizzas are placed directly onto the belt at the loading end; they travel through the tunnel, bake under the circulating air, and emerge at the opposite end ready for serving. The digital control panel displays real-time temperatures and belt speed, allowing continuous monitoring without opening the oven.

The TN40 is built on a stainless-steel frame that supports the tunnel chamber and conveyor assembly. The exterior panels are also stainless steel, chosen for durability and ease of cleaning in a busy kitchen. The belt itself is a continuous mesh that allows air to pass through while supporting the pizzas. A separate stand, sold under article P11SP66005, raises the oven to a comfortable worktop height.

The 7.8 kW power rating indicates the electrical load the oven draws when running at full temperature; it requires a dedicated 400 V three-phase circuit capable of supplying that load continuously. The 1340 mm length, 1100 mm width and 480 mm height define the footprint on the floor and the space needed around it for loading and unloading. At 101 kg, the oven is heavy enough to remain stable during operation but light enough to be moved with a pallet truck or trolley.

Cleaning involves wiping down the stainless-steel exterior and removing any food debris from the belt and chamber. The mesh belt can be lifted or removed for thorough cleaning, and the fan and heating elements are accessible from the rear panel for periodic maintenance.

The TN40 is available in an electric version; a gas version is also produced by the same brand. The oven is categorised under continuous conveyor ovens in the professional pizza equipment section of the catalogue.