Equipment · Tool
How many pizzas per hour, really?
Item and oven class in — bake time, temp, and true hourly production out, from Lincoln's published Impinger cooking guide, with the ovens-to-target math included.
Belt throughput
The honest test is your own dough on the real belt — book a session and bring it. Published rates assume the belt runs full; a half-loaded belt makes half the pizzas.
Email me these numbers
Asked every week.
How many pizzas per hour does a conveyor oven make?
From Lincoln's published Impinger cooking guide at a 5:30 bake: a full-size Impinger I runs about 97 twelve-inch or 54 sixteen-inch pizzas per hour; the Impinger II Express about 29 and 19; a countertop unit about 19 and 14. Small-format flatbreads run into the hundreds.
Conveyor or deck oven for pizza volume?
Conveyors buy consistency and labor freedom — set once, same result every pass, no peel skills required. Decks buy crust character and flexibility. Chains and high-volume operations almost always land on conveyors; the way to decide is baking your own dough on both, which is what our culinary centers are for.
A tool gets you close. A person gets it right.
Every number here is a starting point, not a quote. Your Zink specialist runs these questions for a living — and checking your math costs you nothing.