Italforni TSA Tunnel Electric Stone Deck Conveyor Oven 17.5"

The Italforni TSA is a tunnel conveyor oven with one feature that sets it apart from most conveyor-based systems: the cooking surface is finished in ceramic stone rather than a conventional metal belt or mesh. That distinction matters. Stone retains and radiates heat in a way that metal cannot, producing the base texture and char associated with traditional deck-baked pizza — without the labour overhead of hand-loading individual pizzas into a static deck. For sites that need genuine stone-baked results at volume, this is a meaningful practical combination.

In service conditions the oven handles consistent throughput well. The static heating system reaches high operating temperatures, and because the ceramic deck acts as a thermal reservoir, surface recovery after loading is more stable than you would expect from a standard conveyor. This makes it particularly useful during sustained peak periods where output cannot slow to wait for the cooking surface to return to temperature. It is well suited to sites running continuous pizza service across a full sitting or a long service window.

From an operational standpoint, the key advantages are:

• Stone surface delivers authentic base texture without the throughput constraints of a static deck
• Conveyor operation removes the need for trained pizza-specific staff at the oven
• Touchscreen controls allow menu programming, keeping cook times and temperatures consistent across shifts
• Three-phase electric supply means no gas infrastructure is required
• Units can be stacked up to three high, allowing output to scale without additional floor space

Installation requires a three-phase electrical supply rated to support the 12.5kW draw. At 200kg per unit, structural consideration is needed if stacking — the combined weight of two or three units loaded onto a single stand is substantial, and the supporting structure and floor loading must be assessed accordingly. The footprint is significant: at over 1.8 metres wide it will occupy a considerable run of your kitchen pass or prep line, and access for installation through standard doorways should be checked in advance. Ventilation requirements should also be confirmed with your installer, as conveyor ovens of this output generate meaningful ambient heat in the kitchen environment.

This oven is best suited to dedicated pizza operations, high-volume restaurant kitchens, or venues running pizza as a core menu item at sustained throughput. It is equally relevant in catering production environments where consistency and output matter more than the craft element of individual deck loading. For smaller operations or those with limited three-phase capacity, a lower-output unit may be more appropriate. For very high-volume multi-brand or multi-product sites, a heavier-duty alternative from the wider range may warrant consideration.

If you are weighing up whether this model suits your service volume, your available electrical supply, or your stacking configuration, the team is happy to talk it through before you commit.