Conveyor Ovens
Conveyor ovens use a belt to transport foods through a cooking cavity. These units cook product by blowing hot air from top and bottom heat source Gas and electric versions are available in countertop and floor models, which foodservice operators can use for a wide range of production tasks. Some conveyor ovens offer larger 55” and 70” baking chambers.
The Electric Foodservice Manufacturer Members below can provide you with conveyor ovens. Just click on their links for more information.
Some of the earlier conveyor oven models took up to 10 minutes to bake. About a decade later, cook time for these units decreased to about seven minutes. Today’s ovens utilize improved airflow and can cook in as little as three-to-five minutes. Analog controls provide a plus or minus 1-degree variance, while standby modes help increase energy usage up to 20 percent. Countertop units have varying height openings, which accommodate breads of many thicknesses. Volume varies for these smaller ovens, averaging between 250 and 600 bread slices per hour, depending on the model. While older conveyor ovens were built using cold-rolled steel frames, today’s units feature heavy-duty stainless-steel exteriors and components. Belts typically are available in widths of 10”, 18”, 32” or 40”. Split or stacked belts provide more versatility, and can help simplify a kitchen’s layout. Digital push-button controls on some units allow operators to set time, temperature and belt speed. Dial controls also are available. Half pass windows, or doors located on the front of some oven models, allow operators to place food that requires shorter cooking times on the conveyor belt during operation. Other popular options include stands, take-off shelves and customized panels. One newer unit has finger panels in which air is directed through. This design provides a higher level of heat transfer for reduced cooking times.
While countertop conveyor ovens are typically used for toasting bread, buns, rolls and bagels, floor units are more versatile. Known for producing pizza and sandwiches, these larger ovens also are commonly used for preparing Mexican foods, such as burritos, nachos and quesadillas. Warming applications for Italian food, like pasta dishes, also can be accomplished. In addition, conveyor ovens can be used in processing tasks for par-baking pizza crust. Schools employ these units to produce a variety of lunch items, including hamburger patties, grilled cheese, seafood, fries, cookies and brownies.
FES Magazine
October 10th, 2008
Lincoln was recognized again among the “Best in Class” in the 2008 survey conducted by Foodservice Equipment and Supplies Magazine. Lincoln received recognition in the survey of foodservice operators, dealers, consultants, and broadline distributors.
Lincoln again was voted number one overall for conveyor ovens.
Of note was the Operator selection for Best in Class. Lincoln was named best for conveyor ovens.
Lincoln Foodservice Products, Inc., an Enodis company, is a leading U.S. manufacturer of Impinger® conveyor ovens, Redco® manual food prep machines; Merco Savory commercial food warmers, toasters, merchandisers and rotisserie ovens; and the extensive Wear-Ever® line of professional cookware and bakeware, food handling products and utensils. Lincoln also distributes Centurion® and Optio™ induction-ready stainless steel cookware.
Lincoln Impinger® Conveyor Ovens are the premier continuous cook platform for the food service industry. Using the latest advancements in air impingement technology, Impinger® Ovens allow for rapid heating, cooking, baking, and crisping of foods, typically done two to four times faster than conventional ovens.
Plus, it delivers the heat where you want it to the food not to your kitchen. You get a cooler, quieter kitchen environment. Double insulation and advanced airflow engineering mean 70% of the heated air is recycled. Yet the oven runs more quietly than other conveyor ovens, and even quieter than most ventilation systems.
Best of all, you get the superior quality that can only come from Blodgett. So you know your foodservice equipment investment will live up to your expectations today, and help your business grow tomorrow.
Blodgett makes Conveyor Ovens in a range of sizes to suit virtually every need. You can choose from space-saving compact floor units to large, high-volume models. No matter which one you prefer, Blodgett Conveyor Ovens can be stacked one, two, even three high.
The Blodgett Conveyor Ovens unique heating system provides consistent results and more cooking capacity. A solid curtain of hot air envelops the food as it moves through the cooking compartment, resulting in maximum heat transfer and more even results. As the heated air is forced over and under the product, it strips away the cold boundary layer and actually penetrates the product being cooked. As the product being cooked passes through the cook zone, the high and low points of the product are cooked evenly because of this directed airflow.
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