Zanolli Conveyor Oven Review

Intro
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 is it?
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, creating 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 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, as 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. The machines are available in both electric and gas. The 16 inch electric starts at 8kW single phase, all the other models are available in single or three phase and have increasing electrical loads that you will need to check with your supply.
What’s it 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, so 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 Zanollis 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 it 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 and pubs could add this and create a whole new takeaway element to the business.
How does it 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.

[@calbancalban]

i have zanolli 1o years now great product n cheaper parts than other usa brands

[@khurrambutt4821]

You know any engineer for zanolli pizza oven need fix

[@ambreenmahmood2774]

I'm not understanding why my zanolli cooks the pizza well unsure but burnt from top?
If I lower the heat then the top is perfect but raw from inside. Could it be the pizza tray? Been in the trade ten years. What am i doing wrong

[@huseyincamci9980]

Book for the service

[@shaoarmyshaoarmy3989]

Hi

[@ShaikhFahadMajid]

Hello
Can you please answer as to why should one purchase a Zanolli conveyor oven over the market leaders like Lincoln or Midddleby Marshal or even its Italian competitor Moretti Forni conveyor oven T series?
Regards

[@foodserviceequipmentrental2728]

Hi Fahad, We don't sell those other models, but what sets these machines apart in the market here in the UK is their simplicity and dependability - they take minutes to set up and rarely go wrong. Their stackability is also perfect for site which are ramping up numbers without having a lot of space...does that answer your question? Phil

[@ShaikhFahadMajid]

@@foodserviceequipmentrental2728 Thank you for your prompt reply. Are there any big pizza chains in the UK who exclusively use Zanolli Conveyor ovens in their restaurants?

[@foodserviceequipmentrental2728]

@@ShaikhFahadMajid Not that we know of - they use the large American producers - but we do sell to large high footfall events and independents regularly...these machines can handle anything you can throw at them....

[@calbancalban]

market leader means is not the best. i have been using both lincoln and zanolli and believe me zanolli cooks better dryer and crunchier base than lincoln. i have both gas and boths32 inch. zanolli parts are 60 per cent cheaper than lincoln too and there is more service around for zanolli than lincoln

[@rehanhussain2183]

@@calbancalban are u selling any of the ovens?