Italforni TSGAS Tunnel Gas Stone Deck Conveyor Pizza Oven 31"

The Italforni TSGAS is a gas-fired tunnel conveyor oven with a genuine ceramic stone cooking surface — a combination that remains relatively uncommon in the conveyor oven category. Where most conveyor ovens use a steel or mesh belt, the TSGAS passes product across a stone deck, producing the base texture and crust character associated with traditional stone-baked pizza, while retaining all the throughput and operational consistency that conveyor cooking provides. It is well suited to operations producing pizza, flatbreads, focaccia, and similar products at volume.

In a busy service environment, the TSGAS is built to sustain continuous output without the recovery issues that can affect deck ovens working at high volume. The gas-fired system reaches 500°C, which gives operators the surface temperature needed for authentic crust development on each pass. Because the conveyor belt controls cook time mechanically, results remain consistent across a full service period — a meaningful advantage when multiple staff are loading the oven simultaneously or when throughput peaks sharply during service.

From an operational standpoint, the main advantages over a traditional stone deck oven are consistency and throughput. A stone deck oven requires skilled judgement on timing; the TSGAS largely removes that variable. Practical benefits include:

• Consistent results across the full service period without operator-to-operator variation
• High hourly output suitable for high-footfall pizza and fast-casual operations
• Touchscreen controls with menu programming to lock in belt speeds per product
• Ceramic stone surface delivering base texture not achievable on a standard conveyor belt
• Gas operation, which typically reduces running costs compared with equivalent electric models

Installation planning is essential before ordering. At 400kg and with a footprint requiring careful positioning, the TSGAS needs a structurally sound surface, adequate ceiling clearance above the conveyor mouth, and proper gas supply and commercial ventilation. The oven must be connected to a suitable gas line by a Gas Safe registered engineer, and a commercial extraction canopy is required — natural ventilation is not sufficient at operating temperatures. Access to the site for delivery and positioning should be assessed in advance given the unit's weight and dimensions.

The TSGAS is primarily suited to dedicated pizza operations, fast-casual restaurants, and venues producing flatbread-style products at consistent volume throughout service. It is not a general-purpose oven and works best where the menu is built around products suited to stone-baked conveyor cooking. For operations with very high volume demands or larger belt widths, heavier-duty configurations may be worth considering; for lower-volume sites, a smaller conveyor or a static stone deck unit may be more appropriate.

If you would like to talk through whether this oven suits your service model, gas supply, or kitchen layout, our team is happy to help you work through the details before you commit.