Conveyor Pizza Oven – Design & Fabrication

Overview
We designed and built an industrial conveyor pizza oven. The project included the full mechanical design of the stainless-steel body, conveyor system, thermal insulation, and integration of the burner, fan, and electrical drive system. The full design and fabrication took about 5 months.

1. Concept and Requirements

I started by defining the key requirements:

Continuous conveyor operation for high throughput
Stainless-steel construction for hygiene and durability
Uniform heating inside the baking chamber
Adjustable conveyor speed using a motor + inverter (VFD)
Good thermal insulation and a viewing window to check the baking process

2. 2D Mechanical Design and Material Planning

I created detailed 2D drawings for all parts of the oven:

Outer body panels
Inner baking chamber
Support structure for the conveyor
Openings for burner, fan, and access doors

Based on these drawings we purchased about three stainless-steel sheets (2 × 1.5 m) and optimized the cutting layout.

3. CNC Cutting, Bending, and Welding

Using the 2D drawings:

All stainless-steel parts were CNC-cut from the sheets.
The parts were then bent to form the main body, side walls, and internal chamber.
I supervised and helped with the welding and assembly to ensure correct alignment and minimal distortion.

4. Conveyor System Design

For the conveyor:

I ordered a stainless-steel wire mesh belt suitable for food contact.
A pair of drive shafts were installed at the entrance and exit of the oven.
Toothed sprockets / knurled rollers were mounted and welded onto the shafts so the mesh belt could sit on them and be driven reliably.
Bearings were used to support the shafts and allow smooth rotation.

5. Motor, Inverter, and Electrical System

To drive the conveyor:

We selected an appropriate electric motor and an inverter (VFD) to adjust belt speed according to baking time.
I wired the motor, inverter, on/off switches, and safety components, and integrated them into the main control box.

6. Heating and Airflow

For heating and air circulation:

I installed a gas burner as the primary heat source.
A centrifugal fan was added to circulate hot air inside the baking chamber and improve temperature uniformity.

7. Thermal Insulation and Viewing Window

To minimize heat loss:

The oven body and roof were lined with thermal insulation so that heat stayed in the chamber and the outer surfaces remained safer to touch.
I designed and cut a viewing window in the side of the oven so operators could visually check the baking quality without opening the door.

8. Final Assembly and Testing

After assembling the body, conveyor, burner, fan, motor, and electrical system:

I tested the oven for conveyor tracking, speed control, and temperature stability.
The final system provided consistent baking with adjustable throughput and good thermal efficiency.

Conveyor thermal Oven