Product

The Hot Rocks Pizza Oven

The Hot Rocks Pizza Oven combines the speed and convenience of a conveyor with the quality and taste of a traditional stone deck oven. Our granite stone ensures a perfect pizza crust, and an easy-to-use digital touch screen panel allows customers to customize the oven settings to their specific recipes, guaranteeing the best results every time. A forced-air ventilation system ensures continual air circulation for even and effective baking.

The Hot Rocks Pizza Oven is available in different sizes, and up to 3 ovens can be stacked together. Each unit can be set to different baking settings and can produce up to 165 12-inch pizzas or 135 16-inch pizzas per hour. With a triple deck configuration, the Hot Rocks Pizza Oven delivers 495 12-inch pizzas or 405 16-inch pizzas per hour.

Built with a high-grade, stainless steel exterior panel; accessible glass side door; entry and exit conveyor; and a superior granite stone baking surface, the Hot Rocks Pizza Oven is the best conveyor pizza oven on the market.

MODEL: HR-70-22

Baking Surface: 70 inches in length, 22 inches wide

MODEL: HR-70-33

Baking Surface: 70 inches in length, 33 inches wide

MODEL: HR-93-33

Baking Surface: 93 inches in length, 33 inches wide

The Hot Rocks Pizza Oven Technology

Stone Conveyor

Stone Conveyor

The Hot Rocks Pizza Oven black granite stone conveyor provides a more even temperature profile. Direct heat transfer to the product results in a crispy, perfect pizza crust.

Energy Efficiency

Energy Efficiency

Modulating gas burner reduces energy consumption and increases the efficiency of the oven.

Forced-Air Ventilation

Forced-Air Ventilation

The ventilation area is 0-100% adjustable.

Touch Screen Panel

Touch Screen Panel

An easy-to-use digital touch screen panel makes it possible to adjust the oven settings to exact recipes.

Programmable Recipes

Programmable Recipes

Multiple recipes can be saved to settings and the oven can be programmed to turn on at desired times.

Optional Entry Conveyor

Optional Entry Conveyor

Optional entry conveyor facilitates loading of the pizza.

Right or Left Exit

Right or Left Exit

The conveyor can be programmed to run in either right or left direction to fit different types of operations.

Pizzas per Hour

495 12 Inch Pizzas per Hour

The Hot Rocks Pizza Oven delivers 495 12-inch pizzas or 405 16-inch pizzas per hour
(3-stack configuration)

Output per Hour

PIZZA SIZE 12 INCH 14 INCH 16 INCH 18 INCH
COOKING TIME 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min
HR-70-22 90 65 51 75 54 42 60 43 34 52 38 30
HR-70-33 150 109 85 135 98 77 120 87 68 75 54 42
HR-93-33 165 120 94 150 110 86 135 92 73 82 66 47
PIZZA SIZE 12 INCH 14 INCH 16 INCH 18 INCH
COOKING TIME 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min
HR-70-22 180 130 102 150 108 84 120 86 68 104 76 60
HR-70-33 300 218 170 270 196 154 240 174 136 150 108 84
HR-93-33 330 240 188 300 220 172 270 184 146 164 132 94
PIZZA SIZE 12 INCH 14 INCH 16 INCH 18 INCH
COOKING TIME 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min 4 min 5.5 min 7 min
HR-70-22 270 195 153 225 162 126 180 129 102 156 114 90
HR-70-33 450 327 255 405 294 231 360 261 204 225 162 126
HR-93-33 495 360 282 450 330 258 405 276 219 246 198 141

Granite

vs. MESH

The Hot Rocks Pizza Oven high-quality granite stone distributes the heat from the oven directly to the pizza, unlike a wire mesh oven. No need for pans! Our customers get the perfect pizza crust in less time, without sacrificing taste or texture.

But if operations require the use of pans, don’t worry! Our customers can still get remarkable baking results from using the Hot Rocks Pizza Oven. Our stone will transfer the heat faster from the surface of the pan to the bottom of the pizza, improving the quality of the pizza crust.

Perfect
Texture

When the dough gets in contact with the hot stone, it sears quickly making the crust crispy. The air circulation cooks the top of the pizza evenly.

Evenly
Cooked Pizza

A forced-air ventilation system ensures continual air circulation for even and effective baking. The heated air is quickly pushed down to the product surface through small funnel-shaped cavities, eliminating the cool area in the middle of the pizza.