20″ Freestanding Conveyor Oven



Heating Principle :Air impingement

Conveyor Belt Width20 inches
Bake Chamber Length :36 inches

Floor space :1807*1092mm

Heating Source :Electrical

Power supply: 380V(±10%)

Product description

  • Heating Principle
    Air impingement
  • Conveyor Belt Width
    20 inches
  • Heating Source
  • Floor space
  • Bake Chamber Length
    36 inches
  • Power supply


  • Bakers Rock H-Series electric model conveyor ovens, is composed of one or more stack-able baking chambers and an optional stand. During baking, the product is placed on the stainless steel 304 conveyor belt and passes through two flows of hot air : impingement technology , the best system for heat distribution in the whole baking chamber for perfect baking of pizza, pastry, seafood, sandwiches, bagels, ethnic foods and more. Management of needed power is automatic according to the load.

Standard Features

  • Patented EMS Energy Management System reduces energy consumption and increases cooking efficiency
  • Patented “Jet Sweep” impingement process that delivers constant heat to the chamber
  • Adaptive power technology for that generate heat only when need (Eco-mode)
  • 415*127mm Front-loading window with cool handle
  • 36” (914mm) long cooking chamber with 20” (508mm) width belt
  • LCD display with microcomputer-controlled bake time / conveyor speed
  • Stainless steel front, sides, top and interior
  • 12”(304.8mm) Extension Tray
  • Floor space 1.8*1m ( Furnished 4 legs with wheels)
  • Reversible conveyor direction
  • Stack-able up to three unit high
  • H2036 specification.pdf H2036 specification.pdf