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Conveyor Ovens

Commercial Conveyor Ovens in Toronto & Canada

Conveyor ovens deliver the same consistent bake time after time by moving food through a heated tunnel on a belt, which makes them a favorite for pizzerias, sandwich shops, and any kitchen that needs high, predictable throughput without a cook managing a deck by hand. XLT's Compact Series spans six widths and lengths, from a 16-inch countertop single conveyor up to a 32-inch by 55-inch model, available in natural gas, propane, or electric and often stacked two or three high to multiply output in the same footprint. TurboChef's HHC Series brings high-speed electric conveyor ovens in standard vented or certified ventless configurations, using rapid air impingement to cut cook times well below a traditional gas conveyor while still producing a crisp, evenly baked crust. Whether you're outfitting a pizzeria, a sandwich shop, or a high-volume commissary kitchen in Toronto, the GTA, Vaughan, or anywhere else across Canada, Phoenix Food Equipment gets the right conveyor oven to your door.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between a conveyor oven and a deck pizza oven?

A conveyor oven moves food through a heated tunnel on a moving belt, so every pizza or sandwich gets the exact same cook time without anyone needing to watch a clock or rotate it by hand, which makes it easier to train new staff and keep quality consistent during a rush. A deck pizza oven, like the Blodgett, Bakers Pride, or Italiana Food Tech ovens in our Pizza Ovens collection, cooks directly on a stone or ceramic deck and relies on an experienced cook to judge doneness and turn the pizza, which many pizzerias still prefer for a traditional crust and char. Conveyor ovens from XLT and TurboChef tend to suit high-volume, consistency-focused operations, while deck ovens suit a shop built around a more hands-on, artisanal bake.

Can conveyor ovens be stacked to increase capacity?

Yes, most compact conveyor ovens, including XLT's Compact Series, are designed to stack two or three units high on a single stand, which multiplies your cooking capacity without adding to your kitchen's footprint. Each stacked oven runs as its own independent unit with its own belt speed and temperature, so you can run different products or menu items on different decks at the same time. This is a common setup for a busy pizzeria or sandwich shop that's run out of counter space but still needs more throughput during peak hours. Just factor in ceiling height and make sure your electrical or gas service can support the added units before stacking.

How do I size a conveyor oven for my kitchen?

Conveyor oven sizing comes down to two numbers: belt width and cooking chamber length. XLT's Compact Series spans a 16-inch belt with a 20-inch chamber on the smallest countertop model up to a 32-inch belt with a 55-inch chamber on the largest, giving you a wide range to match daily volume and menu size. TurboChef's HHC Series conveyor ovens run smaller footprints with high-speed impingement cooking, including a certified ventless option for kitchens without hood capacity to spare. As a rule of thumb, a wider belt and longer chamber mean higher throughput per hour but a bigger footprint, so it's worth matching the oven to your actual peak-hour order volume rather than buying the largest model available.