Pizza Ovens China

We manufacture pizza ovens and export them to restaurant groups, pizzeria chains, hotels, food courts and catering operations across South America.

The range covers gas and electric deck pizza ovens, conveyor pizza ovens in 450mm and 650mm belt widths, countertop and stacked twin-deck models, stone hearths, high-temperature versions for Neapolitan style, and the peels, stands and extraction hoods they need.

Deck and conveyor ovens suit opposite kinds of business. A conveyor oven produces a consistent pizza with an unskilled operator at a fixed belt speed, which is why chains and food courts use them; a deck oven needs someone who can read the base and turn the pizza, and produces a better product in their hands. Buying a deck oven for a site with high staff turnover usually ends with an inconsistent product.

Peak temperature decides what style can be made. Neapolitan bases need a much hotter hearth than a standard oven reaches, and an oven that tops out below that will never produce the product the menu promises, regardless of dough quality.

Conveyor throughput should be calculated from the peak hour, not the daily average, because a pizzeria's entire trade happens in two short windows.

Extraction is a condition of installation in most commercial kitchens and is worth quoting with the oven, since a hood ordered separately rarely matches the oven footprint. Stones are consumables and crack eventually, so a spare should be held.

Restaurant groups and chains in Brazil, Colombia, Chile and Peru account for most demand, supplied with stones, peels, manuals and spares.