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Conveyor Pizza Oven TP 2148 TURBO MAXX – Electric Three Phase
$7,999.00
Designed for High-Performance Commercial Use – Electric Conveyor Oven for Pizzas and Esfihas
Crafted for food trucks, pizzerias, and high-output commercial kitchens, this electric conveyor oven offers a perfect blend of speed, consistency, and control. Built to handle demanding production environments, it accommodates pizzas and esfihas up to 21 inches in diameter, delivering evenly baked, professional-quality results every time.
Operating Voltage: 208/240 volts – Three Phase , this model boasts a maximum power of 14,4 kWh and reaches temperatures up to 752°F (400°C). Its impressive capacity allows for the production of up to 90 pizzas or 1,600 esfihas per hour, depending on dough thickness and toppings.
With a conveyor time range of 1 to 10 minutes, it offers precise control over baking time, ensuring consistent results across a variety of recipes.
Our ovens feature independently adjustable fingers, which allow you to concentrate more heat on the bottom or top deck depending on your specific baking needs. This gives you full control to fine-tune the baking process for optimal results.
Tecnopizza Conveyor Oven –
Advanced High-Velocity Airflow Technology
Tecnopizza conveyor ovens are engineered with high-velocity forced hot air technology, designed to dramatically reduce cooking times while ensuring consistent and even baking. This airflow system circulates heated air at high speed directly onto the product, delivering a perfectly crispy crust and uniform results — ideal for all pizza styles.
Whether you're baking thin Neapolitan pizzas or thick, loaded pies, the rapid airflow ensures that every pizza is cooked evenly from edge to center. Built for performance and reliability, Tecnopizza ovens are the smart choice for high-output kitchens looking for speed without compromising quality.
Quantity
Only 6 left in stock
TECHNICAL INFORMATION
- Voltage: 208/240 volts – Three Phase;
- Electric Consumption: from 5,5 kW to 14,4 kW
- Power: 14,4kWh;
- Maximum temperature: 752ºF (400°C);
- Capable of baking pizzas up to: 21 in;
- Capacity of production up to: 90 pizzas per hour or 1.600 sfihas with row dough; (The hourly production can vary according on the amount of topping and thickness of the dough)
- Time of conveyor Min 1' and max 10';
- Breaker Requirements:
* Three Phase: 25 Amp breaker | 4 wires + Ground
FUNCTIONAL DETAILS
- Adjustable Baffles (formerly tunnel door) for improved airflow and consistent baking
- Touch Screen Panel for easy operation
- Emergency Stop for enhanced safety
- Side Protection Panels
- Practical Cleaning System for fast daily maintenance
- Stainless Steel Support Cart with Casters
-Trimmer at Output for efficient pizza handling
NSF CERTIFIED
NSF Certified for Safety, Sanitation & Commercial Performance
This oven is NSF Certified, meaning it meets the strict standards set by the National Sanitation Foundation for public health and safety. This certification is recognized across the foodservice industry and confirms that the product has been independently tested and evaluated for its design, materials, and cleanability.
From food trucks to commercial kitchens, NSF certification provides confidence that the equipment is built to withstand rigorous use while maintaining the highest levels of hygiene, durability, and food safety compliance. Whether you're operating a restaurant, pizzeria, or food production facility, this certification ensures your oven is compliant with health department requirements and ready for professional-grade performance.
Order Processing & Shipping
All items are shipped within two (2) business days after the full payment has been verified and cleared.
*Installation Guide for Tecnopizza Conveyor Ovens
Thank you for choosing a Tecnopizza conveyor oven! To ensure proper and safe operation of the equipment, our technical team will perform the installation at the customer's location, following all safety and efficiency standards.
*Installation Requirements*
Before our technician arrives, the customer must ensure that the following requirements are met:
1. *Proper Electrical Infrastructure*
- The power supply must comply with the specifications of the purchased oven (correct voltage and amperage).
- The electrical wiring must be sized to support the equipment’s load.
- There must be a dedicated circuit breaker for the oven.
2. *Physical Space*
- The site must be prepared to receive the oven, with sufficient space for installation and safe operation.
- The ventilation in the environment must be adequate to prevent overheating.
- The floor must be leveled and strong enough to support the oven’s weight.
3. *Connection Points*
- If the oven has an exhaust connection, the customer must provide the necessary structure for its installation.
*Installation Process*
Our technician will follow these steps to install the Tecnopizza conveyor oven:
1. *Initial Inspection*
- Checking the electrical and structural conditions of the location.
- Verifying the equipment and components before installation.
2. *Oven Positioning*
- The oven will be placed in the appropriate location, ensuring enough space for operation and maintenance.
3. *Electrical Connection*
- The technician will connect the oven to the electrical network according to technical specifications.
4. *Functionality Testing*
- Turning on the oven and checking all components (conveyor, heating elements, temperature, etc.).
- Fine-tuning adjustments to ensure proper operation.
5. *Customer Training*
- Explanation of the oven’s operation, including:
- Temperature and conveyor speed adjustments.
- Basic cleaning and maintenance.
- Best practices for efficiency and safety.
*Conclusion*
After completing the installation, our technician will be available to answer any questions and ensure the customer is comfortable operating the oven. Tecnopizza is committed to providing support to guarantee the best performance of the equipment.
For any questions or technical assistance, please contact us!
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