Standard, Convection or Conveyor: What Type of Commercial Oven Is Right for You?

Standard, Convection or Conveyor: What Type of Commercial Oven Is Right for You?

Standard, convection and conveyor ovens improve respectively in efficiency, speed and application, with the right fit dependent upon a restaurant.
Standard, convection and conveyor ovens improve respectively in efficiency, speed and application, with the right fit dependent upon a restaurant's needs.

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ELECTRICAL: 240V/60Hz,POWER: 3600W, AMPS: 20A, NEMA6-20 P TUNNEL OPENING (WxH): 1.9-2.9 x 15 / 50-75 x 385 mm TEMPERATURE RANGE: 60-300°C / 140 °F

COUNTERTOP PIZZA COMMERCIAL CONVEYOR OVEN WITH 15″ BELT OMCAN 48387. RECOMMENDED COOKING TIMES: 12-14” Blanched Pizza, Meat & Cheese

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