The Ultimate Guide to Commercial Pizza Ovens for UK Foodservice

The right commercial pizza oven can help you introduce a valuable new revenue stream, improve service speed and offer freshly cooked pizza without completely redesigning your kitchen.

However, the best oven for a pub serving occasional made-to-order pizzas will be different from the best solution for a busy takeaway, restaurant, leisure venue or multi-site foodservice operator.

Taylor UK supplies three distinct TurboChef pizza-cooking solutions:

• TurboChef FIRE for fast, premium fresh-dough pizza from a compact oven.

• TurboChef High h Conveyors for continuous, high-volume production.

• TurboChef Single and Double Batch ovens for fast pizza cooking combined with greater menu flexibility.

This guide explains how each option works, where it fits and how it could add value to your foodservice operation.

Why add pizza to your foodservice menu?

Pizza is a flexible menu item that can work across multiple sectors, service styles and trading periods.

A well-planned pizza offer could help your business:

Increase average customer spend – Pizza can be sold as an individual meal, a sharing option or as part of a wider food and drink package. Operators can also increase order value through additional toppings, sides, dips, desserts and drinks.

Extend your food offer – A commercial pizza oven can help a pub, bar, café or hotel move beyond a limited snack menu and offer a more substantial meal. Pizza can work at lunch, during evening service, as a takeaway product or as a late-night food option.

Serve dine-in, takeaway and delivery customers – The same core menu can support several sales channels. Depending on your operation, pizzas can be served in-house, offered for collection or added to a local delivery menu.

Create seasonal and limited-edition products – Pizza provides a useful platform for seasonal toppings, regional ingredients and premium specials. This can help keep the menu fresh without requiring an entirely new production process.

Make better use of available kitchen space – TurboChef ovens are designed to deliver high levels of cooking performance from a relatively compact footprint. Certain configurations can also operate without traditional extraction, subject to the food being cooked and the applicable site requirements.

Improve consistency – Programmable controls, repeatable cook settings and controlled airflow help reduce variation between operators. Once the correct cooking profile has been developed, teams can reproduce the same result throughout the day and across different shifts.

What is the best type of commercial pizza oven?

The best commercial pizza oven depends on five main factors:

• The number of pizzas you expect to sell.

• The style and size of pizza you want to offer.

• Whether pizza will be your main product or part of a wider menu.

• The space, power and ventilation available at your site.

• How you want your kitchen team to operate during busy periods.

A compact batch oven can be ideal for made-to-order service, while a conveyor system is generally better suited to continuous, higher-volume production.

The three TurboChef options provide different ways to meet these requirements.

TurboChef FIRE: Premium Pizza at Serious Speed

TurboChef FIRE

The TurboChef FIRE is designed for businesses that want to offer high-quality, fresh-dough pizza without installing a large traditional deck or wood-fired oven.

It operates at temperatures of up to 450°C and can cook a fresh-dough pizza of up to 14 inches in as little as 90 seconds. Independent electronic control of the top and bottom heat allows the cooking profile to be adjusted to suit different doughs, bases and toppings.

Why choose the TurboChef FIRE?

Serve customers faster – A cooking time of as little as 90 seconds can help reduce ticket times and keep orders moving during busy lunch, evening or event service.

That speed can be particularly valuable for operators that need to deliver freshly cooked food within a short customer dwell time.

Produce a premium finished pizza – The FIRE is designed to recreate the high-temperature cooking environment associated with hearth-style pizza.

Controlling the top and bottom heat separately helps the operator balance the bake of the base with the colour and finish of the toppings.

Add pizza without a large production kitchen – The FIRE has a compact footprint and an integral recirculating catalytic converter. It is listed for ventless operation within the applicable menu and installation restrictions, making it suitable for sites where installing conventional extraction may be difficult or expensive.

This could open up pizza service in locations such as:

• Pubs and bars
• Cafés and coffee shops
• Hotels
• Garden centres
• Leisure venues
• Tourist attractions
• Restaurants
• Food halls
• Event and contract catering operations

Make operation easier for your team

Six adjustable timers allow cooking programmes to be set for different pizzas or menu items. Staff select the correct programme rather than manually judging every bake.

This can make training simpler and help maintain consistency when different employees are operating the oven.

What can the TurboChef FIRE cook?

The FIRE is particularly well suited to:

• Fresh-dough pizza
• Premium topped pizza
• Flatbreads
• Garlic breads
• Loaded naans
• Breakfast pizzas
• Dessert pizzas
• Selected sharing dishes

The exact menu should always be developed and tested around the ingredients, dough, portion size and finished result required.

Who should choose the TurboChef FIRE?

Choose the FIRE when:

• You want pizza to feel like a premium part of your menu.
• You expect low-to-medium volumes rather than continuous production.
• Made-to-order speed is important.
• Your pizzas will be no larger than 14 inches.
• Kitchen or counter space is limited.
• You want the possibility of ventless installation, subject to approval.
• You need straightforward controls that can be used by different team members.

In simple terms: the TurboChef FIRE is the strongest option for businesses that want to introduce a premium pizza offer quickly and without the complexity of a traditional pizza kitchen.

TurboChef High h Conveyors: Built for Continuous Pizza Production

TurboChef Conveyors

Where the FIRE is designed around individual made-to-order cooking, a TurboChef High h Conveyor ovens are designed to keep products moving continuously.

The operator places the pizza onto the conveyor belt. The oven then carries it through a controlled cooking chamber, applying high-velocity heated air from above and below.

Once the belt speed, temperature and airflow have been set, every pizza follows the same cooking process.

Why choose a conveyor pizza oven?

Maintain a continuous flow of orders – A conveyor oven does not need to be repeatedly loaded, timed and unloaded in the same way as a conventional batch oven.

While one pizza is leaving the oven, another can be cooking and the next can be placed onto the belt. This makes the format particularly effective for businesses experiencing sustained demand.

Reduce production bottlenecks – During a busy service, the oven sets the pace of production. Staff can concentrate on preparing, topping, cutting and packing pizzas while the conveyor controls the cook.

This can create a clearer kitchen workflow and reduce the risk of products being left in the oven for too long.

Deliver repeatable results – Every pizza is exposed to the same belt speed, temperature and airflow. This can help maintain consistency across different operators, shifts and locations.

For multi-site businesses, programmable controls can also make it easier to standardise a product across the estate.

Increase capacity without automatically increasing floor space – TurboChef High h Conveyors can be stacked up to three ovens high when the correct stacking equipment is used. Different-sized models can also be combined, with the largest unit positioned at the bottom.

This allows operators to add:

• More cooking capacity
• Separate cooking temperatures
• Different belt speeds
• Dedicated ovens for different menu categories without requiring three separate areas of kitchen floor space.

Cook two products at different speeds – The High h Conveyor 2020 and 2620 can be specified with split belts. Each section of the belt can operate at a different speed, allowing two products with different cook times to pass through the same oven simultaneously.

This could allow an operator to cook pizzas on one side while producing another compatible menu item on the other.

TurboChef High h Conveyor models

TurboChef High h Conveyor 1618 – The 1618 is the most compact model in the range and can accommodate pizzas up to 16 inches.

It is a strong option for operators that need the consistency and workflow benefits of a conveyor but do not require the capacity or product size offered by the larger models.

TurboChef High h Conveyor 2020 – The 2020 accommodates pizzas up to 20 inches and provides a balance between footprint, product capacity and throughput.

It can be specified with a split belt, making it suitable for businesses that want to produce different products or pizza sizes simultaneously.

TurboChef High h Conveyor 2620 – The 2620 is the largest of the three options and can accommodate pizzas up to 26 inches.

It is designed for operations where throughput, larger products and sustained production are the priorities.

The 2020 and 2620 both offer optional 50/50 or 70/30 split-belt configurations with independently adjustable belt speeds.

Where do conveyor pizza ovens work best?

TurboChef High h Conveyors are particularly well suited to:

• Pizza takeaway businesses
• Delivery kitchens
• Quick-service restaurants
• High-volume restaurants
• Holiday parks
• Universities
• Contract catering
• Stadia and arenas
• Theme parks
• Large leisure venues
• Multi-site foodservice groups
• Who should choose a TurboChef High h Conveyor?

Choose a High h Conveyor when:

• Pizza will be a core part of your business.
• You expect sustained or high-volume demand.
• Consistency is more important than constant manual control.
• You want a clear, repeatable production process.
• You may need to stack ovens as demand increases.
• You want to reduce reliance on individual operator judgement.
• You need to cook larger pizzas.
• You want the option of split-belt production.

In simple terms: choose a TurboChef High h Conveyor when your priority is getting a consistently cooked product through the kitchen in a continuous, controlled flow.

TurboChef Single and Double Batch Ovens: Fast, Flexible and Versatile

The TurboChef Single Batch and Double Batch ovens sit between the made-to-order FIRE and the continuous production of a conveyor.

They use high-velocity impinged air and an oscillating rack to transfer heat rapidly and evenly across the product. Unlike a conveyor, food remains inside an enclosed cooking chamber for the programmed cooking cycle.

The result is a flexible oven that can cook pizza quickly while also supporting a broader food menu.

TurboChef Single Batch

TurboChef Single Batch

The Single Batch has one cooking chamber with the capacity for a pizza up to 16 inches or a half-size sheet pan.

It can cook a 16-inch fresh-dough pizza in as little as three minutes. Its variable-speed airflow, oscillating rack and programmable One Touch control system help produce fast and repeatable results.

Why choose the Single Batch?

The Single Batch is suited to operators that need more flexibility than a dedicated pizza oven but do not require two independent cooking chambers.

It could be used for:

• Pizza
• Flatbreads
• Toasted sandwiches
• Baked dishes
• Selected pastries
• Side dishes
• Sharing food
• Menu components prepared on sheet pans

Its programmable menu system can store recipes with product images and on-screen instructions. These instructions can prompt the operator to complete steps such as adding cheese, turning the product or seasoning it during the cooking programme.

This can help operators build a wider menu while keeping the cooking process straightforward for staff.

TurboChef Double Batch

TurboChef Double Batch

The Double Batch places two independently controlled cooking chambers within one unit.

Each cavity can accommodate a pizza up to 16 inches or a half-size sheet pan. The oven can cook two 16-inch fresh-dough pizzas in as little as three minutes.

Because the chambers operate independently, the business can:

• Cook two pizzas at the same time.
• Use different programmes in each cavity.
• Cook pizza in one chamber and another menu item in the second.
• Use one cavity during quieter periods.
• Increase output during peak service.
• Separate products where operationally appropriate.

This provides additional capacity without moving to a continuous conveyor production model.

Ventless installation

Both the Single Batch and Double Batch incorporate recirculating catalytic converter technology and are listed for ventless operation within the relevant restrictions.

This could make them suitable for back-counter, front-of-house or non-traditional kitchen locations where conventional extraction is unavailable.

Installation must still be assessed according to the products being cooked, local requirements and the oven manufacturer’s guidance.

Who should choose a Batch oven?

Choose the Single Batch when:

• You want to cook pizza and a broader selection of menu items.
• Your demand is moderate or comes in individual orders.
• You need capacity for a pizza up to 16 inches.
• You want programmable touchscreen operation.
• A single cooking chamber will meet your expected demand.

Choose the Double Batch when:

• You expect stronger peak-time demand.
• You need two pizzas cooking simultaneously.
• You want to run different cooking programmes at the same time.
• You have a varied menu.
• You want to increase capacity without installing two separate ovens.

In simple terms: the Single and Double Batch ovens are best for businesses that need fast pizza production but do not want the equipment to be limited to pizza alone.

How to choose the right commercial pizza oven

How many pizzas do you expect to sell?

Try to estimate demand during your busiest 15, 30 and 60-minute periods rather than looking only at your daily total.

An oven that can manage average demand may still create a serious bottleneck during a concentrated lunch or evening rush.

For occasional or moderate made-to-order demand, consider the FIRE or Single Batch. For higher batch demand, consider the Double Batch. For continuous production, a High h Conveyor is likely to be the better format.

What style of pizza will you serve?

Consider:

• Fresh or part-baked dough
• Thin, medium or thick bases
• Chilled or frozen products
• Pizza diameter
• Quantity and moisture level of toppings
• Desired base texture
• Required colour and finish
• Whether pizzas will be cooked directly or in a pan

The product itself should determine the oven and cooking profile—not the other way around.

Is pizza your main product?

For a specialist pizza business, takeaway or delivery kitchen, the continuous workflow of a conveyor is likely to be valuable.

For a pub, café, hotel or restaurant where pizza forms one part of a wider menu, the FIRE, Single Batch or Double Batch may provide greater flexibility.

What other products do you want to cook?

The FIRE is primarily positioned around premium pizza and similar bread-based products.

The Single and Double Batch ovens are stronger options when the oven will also be used for a varied selection of dishes.

High h Conveyors can also cook products other than pizza, but they work best when those products fit a repeatable, continuous production process.

How much space is available?

Measure more than the width of the oven.

Your assessment should include:

• Oven depth
• Door or belt clearance
• Ventilation clearance
• Landing space
• Stands or stacking kits
• Safe access for cleaning
• Space for preparing and finishing pizzas
• The route through which the equipment will be delivered
• What electrical supply is available?

The FIRE and Single Batch require a dedicated 230V, 32-amp supply. High h Conveyors are generally three-phase machines, while the Double Batch is available in three-phase and selected single-phase configurations.

Always confirm the precise electrical specification before ordering or committing to building work.

Could demand increase in the future?

Consider where you expect the business to be in two or three years.

A High h Conveyor system provides the ability to add or stack further ovens as volume grows. A Double Batch provides additional capacity from the outset without requiring the workflow of a conveyor.

Choosing only for current demand could leave the kitchen unable to support future growth.

Which TurboChef pizza oven is best for your sector?

Pubs and bars – The TurboChef FIRE is an effective option for pubs wanting to introduce premium pizzas with short ticket times. A Single or Double Batch may be better where pizza sits alongside a wider menu of hot food, sharing dishes and baked products.

Cafés and coffee shops – The FIRE can help a café extend its menu into freshly cooked pizza and flatbreads. A Single Batch offers more versatility where the oven will also be used for toasted products, pastries and other hot dishes.

Hotels – Hotels often need to serve different menus across breakfast, room service, bars, lounges and evening service. The Single or Double Batch provides the flexibility to accommodate a broader menu, while the FIRE can support a focused pizza offer in a bar or casual dining area.

Restaurants – Restaurants offering premium pizza alongside other dishes could consider the FIRE or Batch range. Where pizza volume is consistently high, a High h Conveyor can provide a more structured production process.

Takeaways and delivery kitchens – For operations built around volume, speed and consistency, the High h Conveyor range is likely to provide the strongest fit. The ability to keep pizzas moving continuously can help the kitchen respond to concentrated periods of online and telephone orders.

Leisure venues and visitor attractions – Demand in these environments often arrives in sharp peaks. A High h Conveyor or Double Batch can help provide the capacity required during busy periods, while the FIRE may suit smaller venues offering a more premium made-to-order product.

Education and contract catering – The best solution will depend on the service format. A conveyor can support a high-volume production line, while Single and Double Batch ovens offer the flexibility needed for rotating menus and different service periods.

Are TurboChef pizza ovens ventless?

The term “ventless” means that an oven has been tested and listed to operate without a conventional extraction hood under defined conditions.

It does not mean that every food can be cooked in every location without an installation assessment.

Ventless certification can exclude products classified as fatty raw proteins, including certain raw meat products. Local ventilation, fire-safety and building requirements must also be considered.

The FIRE, Single Batch and Double Batch ovens incorporate catalytic technology for listed ventless operation. High h Conveyors can be specified with catalytic converters for ventless operation where appropriate.

Taylor UK can help assess the proposed menu, equipment location, power supply and operational requirements before a final recommendation is made.

Frequently asked questions

What is the best commercial pizza oven for a pub? – The TurboChef FIRE is a strong choice for pubs that want to serve premium, made-to-order pizza quickly. It can cook a fresh-dough pizza of up to 14 inches in as little as 90 seconds. Where the pub has a broader food menu or needs more capacity, the Single or Double Batch may be more suitable.

What is the best pizza oven for a takeaway? – A TurboChef High h Conveyor is generally the strongest option for a takeaway experiencing sustained pizza demand. The conveyor provides a continuous production process and helps ensure that every pizza receives the same cooking time and airflow.

Can TurboChef ovens cook fresh-dough pizza? – Yes. The FIRE, High h Conveyors and Single and Double Batch ovens can all cook fresh-dough pizza. The correct oven and cooking profile will depend on the size, thickness, recipe, toppings and required finished result.

How quickly can the TurboChef FIRE cook a pizza? – The TurboChef FIRE can cook a fresh-dough pizza of up to 14 inches in as little as 90 seconds, depending on the recipe and cooking profile.

What is the difference between a conveyor and a batch pizza oven? – A conveyor oven moves pizzas continuously through a heated chamber at a pre-set speed. A batch oven holds one or more products inside an enclosed cavity for a programmed cooking cycle. Conveyors are typically better for sustained production, while batch ovens offer greater flexibility for individual orders and mixed menus.

What is the difference between the Single Batch and Double Batch? – The Single Batch has one cooking chamber. The Double Batch has two independently controlled chambers, allowing the operator to cook two pizzas or two different products at the same time.

What size pizzas can TurboChef ovens cook? – The FIRE accommodates pizzas up to 14 inches. The Single and Double Batch ovens accommodate pizzas up to 16 inches in each chamber. The High h Conveyor range offers models suitable for pizzas up to 16, 20 or 26 inches.

Do TurboChef pizza ovens need extraction? – Certain TurboChef ovens are listed for ventless operation, while High h Conveyors can be specified with optional catalytic converters. Suitability depends on the menu, installation, local regulations and ventilation requirements. A site assessment should be completed before installation.

Can these ovens cook products other than pizza? – Yes. Depending on the oven, they can cook products such as flatbreads, garlic bread, toasted sandwiches, selected pastries, baked dishes and other menu items. The Single and Double Batch ovens provide the greatest flexibility for businesses with a varied menu.

Can I see a TurboChef oven cooking my products before purchasing? – Taylor UK can help assess your menu, likely volume, available space and power supply. Product testing and demonstrations can then be used to identify the correct oven and develop suitable cooking profiles.

Find the right TurboChef pizza oven for your business

There is no single commercial pizza oven that is right for every operation.

The best solution depends on what you want to serve, how quickly you need to serve it and how many orders your kitchen must handle at its busiest.

• Choose the TurboChef FIRE for premium, fresh-dough pizza at serious speed.

• Choose a TurboChef High h Conveyor for continuous, high-volume production.

• Choose the TurboChef Single Batch for fast pizza cooking combined with menu flexibility.

• Choose the TurboChef Double Batch when you need greater capacity and two independent cooking chambers.

Taylor UK can help you compare the available options, test your products and select an oven that supports your menu and commercial objectives.

Request a free consultation

Call 0800 838 896, email sales@taylor-company.co.uk or complete the Taylor UK online enquiry form to discuss your commercial pizza oven requirements.