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Key Features
Industrial 55-Inch Baking Chamber — features one of the longest continuous heating zones available in the commercial industry. The 55-inch ($1397\text{ mm}$) length ensures that food spends adequate time under heat even while the conveyor belt runs at ultra-fast production speeds, maximizing hourly throughput.
Extra-Wide Dual-Capable Conveyor — fitted with a wide stainless steel wire mesh belt (typically 32 inches or available in split-belt configurations) that allows multiple extra-large pizzas, trays, or bulk meat protein pans to be loaded side-by-side continuously.
Ultra-High Output Gas Burner System — driven by a high-capacity gas burner assembly that provides rapid heat modulation and instantaneous thermal recovery. It effortlessly counters the cooling effect of loading frozen, cold, or raw foods in rapid succession.
Patented High-Velocity Impingement — utilizes specialized top and bottom air jet fingers to strip away the insulating cold boundary layer around food items. This delivers intense, uniform cooking up to 4 times faster than deck or traditional conveyor ovens.
Advanced Microprocessor Dashboard — controls exact bake profiles, digital internal temperature settings, and conveyor pass-through speed. Features electronic self-diagnostics and a reversible belt option to integrate perfectly into automated production lines.
Triple-Stackable Industrial Insulation — constructed with dense, heavy-gauge structural steel and marine-grade insulation. Even with its massive footprint, up to three PS555G units can be safely stacked vertically to multiply factory output on a single floor grid.
Front Loading Window & Easy Sanitation — features a wide front glass loading window with a cool-touch handle for mid-cycle intervention, along with completely toolless removable air fingers, crumb trays, and a slide-out conveyor assembly for end-of-shift wipedowns.
Specifications
Energy Source: Gas Heated (Factory-configured for Natural Gas [NG] or Liquid Propane [LP]) + Low-amp Electricity (for digital controls and heavy-duty blower motors).
Bake Chamber Length: 55 inches ($1397\text{ mm}$) of continuous industrial high-heat zone.
Conveyor Belt Width: 32 inches ($813\text{ mm}$) heavy-duty wire mesh.
Rated Heat Input: Approx. 150,000 BTU/hr (Massive industrial heating capacity).
Gas Connection: 3/4-inch NPT rear gas inlet line.
Operating Temperature: Digitally adjustable up to $550^\circ\text{F}$ ($287^\circ\text{C}$).
Electrical Requirements (For Motors/Controls): 208V - 240V / 50-60Hz / 1-Phase / Approx. 6.0 - 10.0 Amps (Requires standard low-amp connection to power the high-volume internal recirculation blowers).
Overall Dimensions (Single Unit): Approx. 91.5"W $\times$ 53.5"D $\times$ 22.5"H ($2324 \times 1359 \times 572\text{ mm}$) (Requires a very long and clear wall space; width includes full conveyor extension).
Weight: Approx. 800 - 900 lb ($363 - 408\text{ kg}$) net weight per single industrial oven section.
Ideal for: Large-scale commercial pizza production plants, wholesale baking facilities, massive food manufacturing factories, commissary kitchens, institutional military bases, and mega-stadiums that need to pump out thousands of cooked items per day with flawless automation.