THE ONLY AUSTRALIAN MADE STONE GAS CONVEYOR PIZZA OVEN
IS THIS THE OVEN YOU HAVE BEEN WAITING FOR?
IF SO IT IS NOW HERE!
Australian Made stone conveyor oven that bakes 180 pizzas per hour (wood oven style pizza in 2min) directly on stone without trays and without the mess and hassle that does not require experienced staff resulting in cost saving, consistency and satisfaction.
Faster heating and recovery as well as cheaper running costs than electric ovens.
Has extra wide conveyor stone slabs for greater strength that are reversible and replaceable, and have stainless steel brackets for added support.
The heat retention stones that are also in the base of the fire chamber and insulation materials incorporated into the oven allows the oven to operate at average 40% heating capacity upon reaching set temperature.
EXPERIENCE FOR YOURSELF. TRY BEFORE YOU BUY
Check out our latest customer test bakes below!
Non Fan Forced natural convection baking to retain the moisture in the product and achieve a true pizza taste.
Re-heated pizza from a non fan forced oven tastes freshly baked.
Not limited to minimal amount of pizza toppings or pastry thickness.
Check Out an early video where customers baked traditional non wood fired oven style pizzas with thick pastry and substantial amounts of topping.
We have a Pizza Oven operational on our premises, where by arrangement you are invited to bake your own pizza.
We welcome your inspection at your convenience.
|• STONE CONVEYOR BELT||• NON FAN FORCED HEATING||• INDUSTRIAL MOTOR / GEAR BOX|
|• BUILT IN CIRCUIT BREAKERS||• AUTO FLAME REGULATOR||• STONE BASE FIRE CHAMBER|
|• SUPER QUIET OPERATION||• FOUR PIECE MODULAR UNIT||• SLIDE OUT CRUMB TRAY|
|• VARIABLE SPEED CONTROL||• TWO DIRECTION CONVEYOR||• DIGITAL THERMOSTAT|
|• SPEED INDICATOR||• STAINLESS STEEL EXTERNAL||• NATURAL OR LP GAS|
|• STAINLESS STEEL BURNERS||• LOW TEMPERATURE ALARM||• FITTED WITH CASTORS|
|• FAN COOLED MOTOR||• SIMPLICITY IN DESIGN||• ROBUST IN CONSTRUCTION|
Traditional non wood fired oven style pizzas can also be baked.
Subject to size, pastry, toppings the approximate hourly capacity at baking times stated are:
120 per hour at 3min – 90 per hour at 4 min – 72 per hour at 5min