PizzaOvenRepair.center (844) 747-3662Mon–Sat, 8am–8pm Book a visit
A stainless conveyor pizza oven on a pizzeria counter, the conveyor pizza oven's wire belt carrying two pizzas out of the tunnel mouth, a stacked tunnel oven above it, a tiled wall behind, warm indoor light.

Conveyor Pizza Oven Repair

A tunnel oven whose wire belt carries pizzas through hot air jets, and the countertop rapid-cook ovens that bake a pizza in minutes.

(844) 747-3662

Mon–Sat, 8am–8pm

  • 4 things that fail on it
  • 3 makes build it
  • 6 problems it shows

Book a visit

Three short steps, about a minute.

or call (844) 747-3662

Is yours
a conveyor?

A conveyor pizza oven is a long insulated tunnel with a stainless wire belt running through it. Pizzas go on at one end, ride through the heat and come out baked at the other, and the time they spend inside is set by the belt speed rather than by a cook watching the door. Inside, a gas burner or electric heaters warm the air, and one or more impingement blowers push it through rows of fingers above and below the belt, so jets of hot air hit the top and bottom of the pizza at once. A drive motor and a gearbox turn the belt through a chain or a shaft, a speed control reads its rate, and a controller watches temperature probes, the burner or heaters and the blowers, stepping in with a code when something is out of line. Middleby Marshall made this kind of oven the standard in pizza chains, Moretti Forni builds its own, and many shops stack two or three. Countertop rapid-cook ovens, such as TurboChef's, combine impingement air with other heat to bake a single pizza in a few minutes and rely on a digital control with its own messages. The repairs follow the moving parts: belts that stretch or jump their sprockets, drive motors and speed controls that wear, blower motors and bearings that grind, probes and boards that give wrong readings, and fingers clogged with cheese and flour.

A technician in a plain gray work shirt kneels beside a cold stainless outdoor pizza oven on a patio, shining a small flashlight into the pizza oven's mouth at the stone floor, the burner shield visible at the back, his hands away from any gas fitting, plants softly blurred behind, daylight, seasonless. What fails on a conveyor and rapid-cook pizza oven

How to tell

01

Pizzas enter at one side and exit at the other on a wide stainless wire belt, with no door to open while they bake.
02

The front shows a belt speed or bake time setting next to the temperature, often on a digital display.
03

Panels along the tunnel hide rows of metal fingers above and below the belt, and a loud fan runs whenever the oven is on.
04

A rapid-cook model is a countertop box with a single door and a touch screen, sized for one pizza or a small tray at a time.

Not yours?Outdoor gas pizza ovenWood-fired pizza ovenCommercial deck oven

What fails
on this design.

On a conveyor and rapid-cook pizza oven: belt, sprockets and the drive, impingement blowers and fingers, burner, heaters and the temperature probe, controls, codes and cooling.

The problems it shows

Belt, sprockets and the drive

The wire belt stretches, a link breaks or it rides off a sprocket, and pizzas stop halfway through. When the belt does not move at all, the drive motor, its gearbox, the chain or the speed control board is usually the reason.

Impingement blowers and fingers

A blower motor with worn bearings grinds and slows, and the air through the fingers weakens. Fingers loaded with baked cheese block the jets, and the pizza comes out pale in one lane and dark in the next.

Burner, heaters and the temperature probe

On gas models the burner, its igniter and flame sensor behave like any commercial burner; on electric models a heater or a relay fails. A probe that reads wrong makes the controller chase the wrong number and the whole tunnel runs off.

Controls, codes and cooling

Boards, displays and the fans that cool the control compartment are the most delicate part. A clogged cooling fan filter lets the electronics overheat, and the oven shuts itself down in the middle of a rush with a code on the screen.

Getting at it,
and whether to.

Turn the oven off and let the tunnel cool before the visit; belts, fingers and blowers are only reached with the oven cold.

What repairs cost

On the visit

  1. Leave the fingers and belt in place if the problem is uneven baking, so the technician can see where the build-up sits.
  2. Write down any code on the display, the bake time and belt speed setting, and when in the shift the trouble began.
  3. Tell us the make, the model and whether the oven is gas or electric, stacked or single, and where its shutoff and breaker are.

Repair or replace

Conveyor and rapid-cook ovens earn their money every hour a shop is open, so repair is almost always the first choice: belts, sprockets, motors, blowers, probes, boards and igniters are all replaceable, and a few days of parts waiting is cheaper than a new oven. Replacing makes sense when an old tunnel has worn out its insulation and frame together, or a controller is no longer made and has no substitute; the technician gives you both sums.

Book a visit for a conveyor and rapid-cook pizza oven

The problems
it shows.

On a conveyor and rapid-cook pizza oven, most often conveyor oven belt not moving or stopping mid-bake.

All problems
A stainless conveyor pizza oven in an empty pizzeria kitchen, its wire mesh belt stopped with two pizzas sitting half inside the tunnel mouth, one crust darkening at the edge, the drive cover at the end closed.

Conveyor Oven Belt Not Moving or Stopping Mid-Bake

6 causes, cheapest first

 Pizzas coming out of the exit end of a stainless conveyor pizza oven on a wire mesh belt, the pies on one side of the belt golden brown and those on the other side pale, the dark tunnel of the pizza oven behind them.

Conveyor Oven Uneven Bake Across the Belt or From End to End

6 causes, cheapest first

 Close view of the dark digital control panel on the side of a stainless conveyor pizza oven, one abstract amber indicator glowing beside unlit segments, the edge of the pizza oven belt blurred behind it.

Pizza Oven Error Code on a Deck, Conveyor or Rapid-Cook Display

7 causes, cheapest first

 A domed wood-fired pizza oven in a backyard on an overcast day, a small smoky fire of dark damp logs at the back of the pizza oven stone floor, the inside of the dome still black with soot, a pale raw pizza waiting on a peel resting on the ledge.

Pizza Oven Not Getting Hot Enough to Bake a Crisp Crust

7 causes, cheapest first

 A stainless electric deck pizza oven in an empty pizzeria kitchen after closing, a thin wisp of gray smoke drifting from the vent slots of its side control box, the pizza oven doors shut with the stone floor dark behind the glass. Gas, fire or smoke at the oven

Burning or Hot Wiring Smell From an Electric Pizza Oven

6 causes, cheapest first

 A stainless outdoor gas pizza oven on a patio counter in plain afternoon light, its door off and the pizza oven stone floor cold and empty, the burner channel along the back dark with no flame, the knob at the front.

Gas Pizza Oven Won't Light: Clicks, Gas Hiss, Still No Flame

7 causes, cheapest first

Who builds
a conveyor.

3 of the makes on this site build a conveyor and rapid-cook pizza oven. Each mark opens that make's own page.

All 16 brands

Conveyor and rapid-cook pizza oven repair,
where we come out.

9 metros, each with its own page.

All service areas

Tampa BayFL · 31 areas

OrlandoFL · 30 areas

Miami / South FloridaFL · 47 areas

New York MetroNY · 75 areas

HoustonTX · 36 areas

ChicagoIL · 50 areas

Los AngelesCA · 95 areas

San DiegoCA · 31 areas

San Francisco Bay AreaCA · 74 areas

A family sliding a pizza into a wood-fired pizza oven on a sunny patio.
For the heart of your home.

Questions about
conveyor and rapid-cook pizza ovens.

Why do pizzas come out pale on one side of my conveyor oven?
Air reaches the pizza through rows of fingers, and any finger clogged with baked-on cheese or put back in the wrong slot weakens the jets on that lane. A slow blower, a weak burner or a heater that has failed on one side does the same.
What should I do when the conveyor belt stops with pizzas inside?
Turn the oven off, let it cool and take the pizzas out from the ends with a peel once it is safe. Do not reach into the tunnel while it is hot or try to push the belt by hand; a stopped belt usually means a drive or speed control problem the technician can find.
Can a rapid-cook oven be repaired on site?
Most repairs can: door switches, blowers, heaters, filters, probes and control boards are replaced at the counter. The technician reads the code and the service menu first, which points to the part in most cases.

Back to your everyday

Is it a conveyor and rapid-cook pizza oven?

Say so when you book — it changes what the technician brings and how the visit is planned.

Schedule a repair Call (844) 747-3662
(844) 747-3662 Schedule a repair