Pizza oven for peak demand

The Adelaide Hills pizza restaurant has solved the problem of peak-hour demand with a triple-stack XLT oven from JL Lennard. The company had the common problem of coping with the massive peak demands that can swamp a casual dining and takeaway establishments.

Although very limited in kitchen space, Pizza Giovanni at Mount Barker has greatly boosted its cooking capacity by installing a triple stack XLT gas conveyor pizza oven.

For many years the restaurant struggled to cope with peak demand by using a double-stack conveyor oven. But increasing sales, especially at weekends, meant it couldn’t cope with just the two ovens.

Floor space restrictions meant that installing another large oven next to the existing one wasn’t an option. The triple stack XLT 3255, which occupied the same footprint as the old oven, was the only option.

By installing the XLT3255 with a 0.8 m belt, the restaurant was able to double its capacity during peak times, producing up to 300 x 30 cm pizzas/h or 140 x 45 cm pizzas/h.

XLT’s heavy-duty stainless steel pizza ovens are built for easy installation and combine high-performance baking with low maintenance and energy consumption.