Italforni TSC Tunnel Electric Stone Deck Conveyor Oven 31"

The Italforni TSC is a tunnel conveyor oven with one significant difference from conventional conveyor designs: the cooking surface is a ceramic stone deck rather than a mesh or steel belt. This means product cooks directly on the stone as it travels through the oven, producing the base texture and finish that is otherwise associated with static stone deck ovens — but with the throughput and consistency that a conveyor format provides. It is designed for pizza, flatbreads, focaccia, and similar products that benefit from direct contact with a heated stone surface.

In service, the TSC performs well under sustained demand. The static heating system brings the oven to 500°C, and because the stone retains heat effectively, recovery between successive loads is consistent even during busy periods. For operations turning out continuous runs of pizza — whether a dedicated pizzeria, a casual dining kitchen, or a venue with high covers — this matters more than peak temperature alone. The conveyor format removes the variability of a manual deck oven: cook time is set, belts run at a fixed speed, and product arrives at the exit point at the same stage of cook, consistently.

Practically, the TSC offers a number of advantages over both traditional deck ovens and standard conveyor units:

• Stone deck surface delivers authentic base texture without manual loading onto a stone
• Touchscreen controls allow menu programming, reducing reliance on operator judgement
• Conveyor format supports continuous output without opening a chamber door
• Units can be stacked up to three high, allowing capacity to scale within the same footprint
• Stainless steel construction is practical for commercial kitchen hygiene standards

Installation requires careful planning. At 34kW, this is a three-phase electrical installation — single-phase supply is not suitable. The oven is substantial in both size and weight at 420kg, so floor loading, access routes, and positioning should be confirmed before delivery. Ventilation above the oven will need to be adequate for the heat output at these temperatures. If you are stacking multiple units, the combined weight and height must be factored into kitchen design. This is not a unit to specify without a pre-installation survey.

The TSC is best suited to operations where stone-baked quality and consistent conveyor throughput are both priorities — pizzerias, Italian restaurants, food-to-go operations, and venues with a strong pizza offering at volume. It is a more specialised piece of equipment than a general-purpose conveyor oven, and the investment reflects that. For lower-volume sites or kitchens where pizza is a smaller part of the menu, a smaller or simpler unit may be more appropriate. For very high-volume operations running multiple shifts, it is worth discussing whether a different configuration or additional capacity would serve better.

If you would like to talk through whether the TSC is the right fit for your operation — particularly around installation requirements or expected throughput — the team is happy to work through the detail with you before you commit.