PIZZA GROUP Convection Tunnel Oven TN80 for High-Volume Pizza Baking

A continuous conveyor belt carries pizzas and flatbreads through a heated tunnel, exposing every part of the product to the same circulating hot air. Fans inside the chamber push the air evenly across the top and bottom heating pads, eliminating cold spots and ensuring uniform colour and texture without turning. The method is designed for high-volume production: once the belt speed and temperature are set, the oven runs without interruption, loading at one end and unloading at the other.

The operator selects a programme on the touch screen, then adjusts the upper and lower heating pads separately to control browning on the crust and toppings. The belt speed determines baking time; reversing the direction allows items that need less time to be loaded through the side door and retrieved before they complete the full pass. Narrowing plates at the inlet and outlet can be raised or lowered to match the height of the product, keeping heat inside the chamber and reducing energy waste.

Pizzas, panini, bruschetta, wraps, focaccia, pita and tortillas are placed directly on the 2100 mm by 800 mm conveyor belt. The belt moves at a steady pace, so each item receives identical treatment. A side door lets the operator add or remove items that require a shorter bake without stopping the main flow.

The oven is built from stainless steel throughout, including the exterior panels and internal components. The 400 V three-phase supply provides the power needed for continuous operation in a professional kitchen. At 351 kg, the unit is mounted on castors for positioning but requires a fixed location once in place. The footprint of 2170 mm long by 1580 mm wide by 630 mm high fits a dedicated baking station on the worktop or floor.

The touch-screen control panel offers ten programmable settings for different recipes. Each programme stores the temperature of the upper and lower heating pads, the belt speed and direction, and the position of the narrowing plates. The operator can override any setting manually during operation.

The 24.4 kW power rating reflects the load on the electrical circuit; a dedicated three-phase line is required. The 400 V supply ensures stable performance under continuous use. The weight of 351 kg means the oven is moved with a pallet truck or forklift and is not suitable for upper-floor kitchens without a goods lift. The conveyor belt size of 2100 mm by 800 mm determines the maximum product width and the space needed for loading and unloading.

Cleaning involves removing the narrowing plates and wiping the stainless steel surfaces with a damp cloth. The conveyor belt can be lifted for access to the heating pads and fans. The side door and main chamber should be inspected daily for food debris to prevent build-up and maintain airflow.

The oven is supplied without the stand; the stainless steel stand P11SP66004 must be ordered separately. The TN80 is categorised under professional tunnel ovens for high-volume baking in the PIZZA GROUP catalogue.