These specialized cooking devices utilize a continuous moving belt to transport pizzas through a heated chamber. The process ensures consistent and even baking, as the pizza’s residence time and temperature are precisely controlled. This automated approach contrasts sharply with traditional deck ovens, which rely on manual loading, unloading, and rotation of the pizzas.
The advantages of this cooking method are considerable, particularly for high-volume operations. The consistent results, reduced labor requirements, and faster throughput contribute to increased efficiency and profitability. Historically, these systems emerged as a response to the growing demand for pizza and the need for standardized production in franchise and large-scale restaurant environments.
