The price of a commercial electric oven ranges from ₹30,000 to ₹2,00,000 depending on features, size, and heating technology. Single-deck ovens are more affordable, while combi ovens and ventless high-speed ovens are on the higher end.
Conveyor Impingement Oven (Electric/Gas, High Throughput)
Rapid, Consistent Cooking for Pizza & Bakery Lines
Product Description
• Heavy-duty conveyor oven with advanced impingement technology for rapid, uniform cooking
• Belt-driven continuous operation for high-volume production
• Ideal for pizzas, breads, pastries, and baked snacks in commercial production environments
• Available in electric or gas models to suit kitchen setups
• Built for speed, consistency, and 24/7 operation
Benefits:
Reduces cooking time, improves output consistency, increases kitchen efficiency
Ideal For:
Pizzerias, bakeries, food courts, QSR chains
Average Daily Capacity:
100+ pizzas or equivalent baked goods, depending on belt size and speed
Description
FEATURES:
• Belt Drive for Continuous Cooking – Maximises throughput in busy kitchens
• Impingement Jets – High-speed air blasts ensure even browning and texture
• Variable Speed & Temperature Controls – Adapt to different recipes and volumes
• Heavy-Duty Construction – Designed for continuous commercial use
• Energy-Efficient Heating – Available in electric or gas models
The Conveyor Impingement Oven is engineered for high-volume commercial kitchens where speed and uniformity are critical. Impingement technology drives hot air directly onto the product surface, reducing cook times while ensuring a consistent finish. Its continuous belt system makes it the go-to choice for pizza chains, bakeries, and QSR brands aiming for fast, repeatable results without compromising quality.
Additional information
| Material |
Stainless steel construction |
|---|---|
| Type |
Conveyor oven with impingement technology |
| Fuel Options |
Electric / Gas |
| Heating |
Forced hot air impingement |
| Control Panel |
Digital or manual options |
| Warranty |
1 Year |
FAQs (5)
FAQs
What is the price of a commercial electric oven?
What are the different types of ovens used in commercial kitchens?
Common types include:
- Deck ovens for bread and pizza
- Convection ovens for even heating
- Steam-injection ovens for artisan baking
- Combi ovens for multi-mode cooking
- Conveyor ovens for high throughput
- Ventless ovens for hoodless setups
Which oven is best for bakery use?
The Convection Oven with Steam Injection is ideal for artisan bread and pastries, while the Two-Deck Electric Baking Oven suits traditional bakeries needing batch consistency. Choose based on your menu and daily output needs.
What’s the difference between a convection oven and a deck oven?
A convection oven uses a fan to circulate hot air evenly — great for cookies, cakes, and puff pastries. A deck oven heats from the top and bottom, ideal for crusty breads and pizzas.
Is a ventless oven safe for enclosed kitchen spaces?
Yes. The Ventless High-Speed Oven is designed for small or limited spaces. It combines microwave, convection, and impingement cooking and requires no hood, making it a safe, compliant choice for cafés and cloud kitchens.
