Zanolli Other Equipment

The Zanolli Synthesis 06/40VE is a 16-inch belt electric conveyor pizza oven designed for continuous, automated pizza production in commercial kitchens. Rather than relying on an operator to judge cooking time and load cycles, the belt carries each pizza through the baking chamber at a preset speed, producing a repeatable result from the first order to the last. It is a straightforward, proven approach to consistent pizza cookery that suits operations where throughput and reliability matter more than the craft elements of deck-oven baking.

The forced-air heat distribution system works to maintain an even temperature profile across the full belt width, which reduces the hot spots and uneven bases that can become a problem during a busy service. The electronic control panel allows operators to set temperature and belt speed independently, and the six onboard programme slots mean that different product types — thin crust, deep pan, calzone — can be saved and recalled quickly. That kind of consistency matters when multiple staff members are working the same station across a split shift.

Key operational advantages include:

• Programmable presets reduce reliance on individual operator skill during peak service
• Continuous belt feed allows steady throughput without manual loading cycles
• Forced-air circulation supports even baking across the full 16-inch belt width
• Stainless steel construction holds up well under the demands of daily commercial use
• Disassembles for cleaning without specialist tools, which simplifies end-of-service hygiene routines

Being electric, the 06/40VE requires no gas supply or flue connection, which simplifies installation for sites where gas infrastructure is limited or where extraction capacity is already stretched. It is worth confirming your available electrical supply with a qualified installer before purchasing, and the footprint — including the supplied stand — should be measured against your actual kitchen or front-of-house space before ordering. The oven can be positioned on a countertop without the stand where working height allows.

This model is well suited to pizzerias, pub kitchens, and casual dining operations running a moderate volume of covers per service. It works particularly well where consistency across a mixed-experience team is a priority, or where a deck oven setup is impractical due to space or staffing constraints. Sites with significantly higher throughput demands, or those running multiple pizza styles simultaneously, may find a wider belt configuration or a stacked conveyor arrangement more appropriate.

If you would like to talk through whether this model is the right fit for your service volume and kitchen layout, the team is glad to help you work through it.

The Zanolli Synthesis 05/40V is a compact electric conveyor pizza oven with a 16-inch belt width, designed for operations that need reliable, automated pizza cooking without the footprint or electrical demands of a full-size conveyor unit. It runs on a single-phase supply, which removes one of the most common installation barriers for smaller sites, and it is capable of handling standard pizzas and flatbreads through a steady service period with minimal operator involvement.

In service, forced-air heat circulation distributes temperature evenly across the baking chamber, reducing the hot spots and uneven results that can occur with static deck ovens. Once a cook profile is dialled in via the electronic controls — temperature and belt speed set to suit your product — it repeats reliably from the first pizza of service to the last. That consistency is particularly useful when kitchen staff are managing multiple tasks simultaneously. It performs well at moderate, steady throughput; operators expecting continuous high-volume output at pace should weigh this against a higher-capacity model.

The practical advantages centre on operational simplicity and flexibility:

• Automated conveyor removes the need for constant monitoring during service
• Forced-air heat distribution delivers a consistent bake across the full belt width
• Single-phase connection reduces installation complexity at many UK sites
• Stackable design allows throughput to be increased without additional floor space
• Disassembles for cleaning, supporting hygiene compliance between services

Installation is relatively straightforward for a conveyor oven. The single-phase requirement means many sites can connect it without significant electrical upgrade work, though a qualified electrician should always assess the supply circuit beforehand. Ventilation still needs consideration — a canopy extraction system is advisable in enclosed kitchen areas, and adequate clearance around the unit should be factored into any bench or pass layout.

This oven is well suited to cafés, small restaurants, food-to-go operations, and casual dining sites where consistent automated pizza cooking is needed without committing to the capital cost or space of a larger conveyor. If your service regularly involves high covers, back-to-back peak periods, or a wide range of pizza sizes running simultaneously, it is worth a conversation about whether a higher-capacity unit would serve you better over time.

If you would like to talk through whether this oven fits your kitchen and service volume, the team is glad to help you think it through before you commit.

The Zanolli EP70 is a double deck electric pizza oven from Zanolli's EP deck oven range — a series with a solid reputation in professional kitchens for consistent baking results and reliable build quality. Each of the two chambers accommodates four 12-inch pizza pans, and each deck is independently temperature-controlled, allowing operators to run both chambers at different settings simultaneously. That is a practical arrangement in a working kitchen where different bases or toppings may require different cooking conditions at the same time.

The refractory stone bake floor is the defining feature of how this oven performs. Stone holds and distributes heat across the base of each pizza in a way that steel-plate ovens cannot reliably replicate, delivering the kind of crust quality that defines a proper stone-baked result. During a sustained service period, the thermal mass of the stone floor helps the oven maintain stable temperatures between successive loads — which matters when the oven is running continuously and recovery time affects throughput.

The EP70 is built primarily from stainless steel, with spring-loaded doors and full-length handles designed for repeated fast operation across multiple shifts. It is a countertop or stand-mounted unit, which keeps the footprint manageable, though worktop depth, overhead clearance, and electrical supply should all be confirmed before installation.

• Independent thermostats per deck for simultaneous multi-temperature operation
• Refractory stone bake floors for consistent, even base heat transfer
• Stainless steel construction suited to continuous multi-shift use
• Spring-loaded doors and full-length handles for high-frequency service
• Compact countertop or stand-mounted format for flexible placement

The EP70 is well suited to independent pizzerias, restaurants, and smaller food service operations where stone-deck baking quality and a manageable footprint are both priorities. It is a practical entry point into double deck stone baking without the scale or output of a larger commercial unit. For sites with significantly higher covers or faster throughput requirements, heavier-duty options in the Zanolli range are worth considering.

If you are weighing up whether this oven suits your service volume or need guidance on electrical supply and installation, we are glad to talk it through before you place an order.