Our Baking Products
12-Inch Electric Conveyor Pizza Oven | Compact Commercial Pizza Oven
Model:
12 Inch
POWER
6KW
220V/380V
VOLTAGE
90 KG
N.Weight
30 Pizzas/Hour
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
1150*885*450 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
90 KG
Food Max Height: 80 mm
30 Pizzas/Hour
$600-$18,000
Description
12-inch electric conveyor pizza oven for small shops and food trucks
This 12-inch electric conveyor oven is the smallest belt model in your range. It is designed for:
Shops with limited floor and counter space
Sites that want conveyor automation but do not need 60–90 pizzas per hour
Locations where full gas installation is not desirable and a 6 kW electric load is acceptable
In other words, it is an entry-level conveyor solution for serious but compact operations: cafés, kiosks, small pizzerias, food trucks and convenience store corners.
Core design advantages
1. True commercial build in a very small footprint
The cabinet is only 1150 mm long and 885 mm deep, with 450 mm height and 90 kg weight. That allows you to:
Put it on a sturdy bench or custom stand in a cramped kitchen
Fit it into food trucks, kiosks or shared kitchens where equipment width is strictly limited
You still keep proper stainless-steel construction instead of a light consumer oven.
2. Electric-only heating for simple installation
Power source is electric; the spec lists 6 kW at 220/380 V. That means:
No gas line, regulators or gas inspections for this model
Easier approval in malls and upper-floor kitchens that restrict gas
You only need to provide the right electrical supply and exhaust/hood per local code
3. Belt format optimized for smaller pizzas and snacks
The 12-inch belt is suited to:
8–10 inch pizzas
Half-pizzas, garlic bread, flatbreads, open sandwiches
Small hot snacks that need consistent baking rather than occasional reheating
The 80 mm internal height gives enough room for generous toppings without scraping the top of the chamber.
4. Realistic capacity for small operations
The rating of 30 pizzas per hour is appropriate for a compact oven and reflects a realistic working pace once you include loading, cutting and handling. With thinner pizzas or very short bake times you can push above that, but this unit is not meant to compete with your 15-inch or 18-inch machines on throughput; it is meant to bring conveyor consistency to smaller sites.
5. Stainless steel cabinet and easy manual cleaning
Food-contact and exterior surfaces are stainless steel, so:
Daily wipe-downs are straightforward
The oven can handle constant use in a flour- and oil-heavy environment
It presents well in visible locations like café counters or open kitchens
Product Image
Recommended applications
1. Small pizzerias and takeaway outlets
Main oven if daily volume is modest and you want predictable bake results without a large deck oven.
Ideal for shops that run mostly 8–10 inch pizzas or small slices.
2. Cafés and coffee shops
Bake frozen or pre-proofed pizzas, flatbreads and baked snacks throughout the day.
Use as a dedicated snack and light-meal oven without overloading your main kitchen range.
3. Convenience stores and supermarket corners
Compact enough to sit behind a counter as a pizza and snack oven alongside drinks and chilled display.
Conveyor format simplifies staff training and keeps product quality more consistent than a simple toaster oven.
4. Food trucks, kiosks and pop-up kitchens
90 kg and 1150 × 885 mm footprint make it more realistic to integrate into mobile or temporary setups than the larger 15" or 18" versions.
Electric conveyor ovens
12-inch electric (this model, 6 kW, about 30 pizzas/hour)
Narrowest belt and smallest cabinet
Best for cafés, kiosks, food trucks and entry-level pizzerias with limited space and moderate volume
14-inch electric (approx. 7 kW, about 35 pizzas/hour)
Step up in belt width and capacity
Suited to small pizzerias and shops with mainly 10–12 inch pizzas and steady traffic
15-inch electric (approx. 9 kW, around 50–60 pizzas/hour)
Mid-size workhorse for busier takeaway and delivery stores
Fits operations where the 12-inch oven would be fully loaded most of the day
18-inch electric (approx. 9 kW, up to about 60–90 pizzas/hour depending on setup)
Wide belt and longer tunnel for full-size pizzas and higher daily demand
For busy pizzerias, ghost kitchens and QSR chains planning continuous production
Choose 12 inch electric if space is tight, ovens are close to customers, or you are starting with a small but serious pizza or snack menu.
Move to 14 or 15 inch electric if your pizza demand grows to the point where the 12 inch belt is constantly full.
Choose 18 inch electric or gas when you are already running a high ticket volume, offering full-size pizzas as your main product and planning for multi-store or chain-level operations.
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