Zanolli Conveyor Ovens Review

By Phil Scoble

Introduction

Pizza is the catering trend that keeps on rolling. More and more businesses are adding pizza because they are easy to make, profitable and very family friendly (who doesn’t like pizza?!) 

One of the best known pizza oven manufacturers in the UK today is Zanolli. This Italian company GETS pizza and the needs of its customers. How do it’s conveyor ovens do? 

What are Zanolli Conveyor Ovens?

A conveyor oven – sometimes called a tunnel oven or a pizza oven – uses impingement to cook whatever is inside. Impingement is directed jets of very hot air, and is more efficient than convection ovens at transferring heat into foodstuffs.  

The oven features a mesh metal conveyor or belt, and has heat both above and below the belt. This creates a remarkably consistent temperature in the baking chamber, resulting in even bakes that you can replicate, time after time. 

Zanolli offers five different belt widths. Each step in size represents a big increase in production capacity: 16”,20”, 26”, 32” and 40”.  These machines do have a large footprint, so it’s important to look at the capacity you need (how many pizzas (or whatever you are producing) you will/are hoping to sell an hour at peak demand) and the space you have. With a conveyor you also need to consider loading and unloading, because you need clearance at each end of the machine for that. 

These machines can all be stacked up to three machines high, and come with the stand included. They are available in both electric and gas. The 16 inch electric starts at 8kW single phase, all the other electric models are available in single or three phase and have increasing electrical loads that you will need to check with your supply. 

What do Zanolli Conveyor Ovens do?

A conveyor oven will help most businesses looking to serve pizza to a lot of people. These machines are designed to churn out identical products for hours and days at a time. 

You have complete control over the Zanolli conveyor oven. You can change the belt speed, the heat coming from above the belt and below. This means you can lightly toast the bottom of your pizzas whilst making sure the tops are lusciously melted and delectable. 

And that’s about it! The Zanolli’s are designed for restaurants that are going to be producing a lot of pizzas and want to know they will be produced to the same quality, time and time again. 

That’s what the Zanolli ovens guarantee: consistency.  If you need 300-500 pizzas a week, and will be using a variety of staff, this machine gives you the confidence that anyone can deliver the right quality at any time of the day or night.

It’s also important to state that these aren’t just pizza ovens. Zanolli ovens are used for biscuit and cookie  manufacture, for cooking potatoes, roasting vegetables and even some pastries. 

Who is this range for?

These machines could fit into (almost) any business. The 16” inch can produce 25 12” pizzas an hour  and the 40” can churn out an incredible 200 12” pizzas an hour (or 1,600 in an 8-hour day!) If you are a cafe then the 16 inch could transform your food offer at lunchtimes with minimal impact to the rest of your production. Pubs could add this and create a whole new takeaway element to their business. 

How do the Zanolli Conveyor Ovens perform?

The word that sums up the Zanolli Conveyor Ovens is “consistency”. Once you set up the oven as you need it, these machines can produce a huge amount of food, day in, day out. They are easy to clean and easy to fix when things (rarely) go wrong. The importers are so confident in the tech they offer a 2 year parts and labour warranty on all machines. They’re that good. 

Zanollis can also be stacked up to three machines high, tripling capacity whilst leaving the footprint the same.  If you triple stacked the 40” you could produce 600 12” pizzas an hour – or 4,800 a day. 

Conclusion

Zanolli are a family-run business that really gets what pizza businesses need. These machines are easy to set up, run, clean and maintain.

Merrychef Eikon e2s
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