If you are looking to bake faster, two of our global pizza chain customers have been able to cook one minute faster on the XLT 3255H than XLT 3255G.  This result allows them to bake 15 more pizzas per hour, per deck, with higher internal temperatures.  With these results, they discovered they could purchase a smaller oven, 55″ versus a 70″, saving space in the kitchen, at a lower initial price point and still get the capacity they need.  This faster bake time could also lower your customers’ wait time by over 20 minutes at the end of your peak hour of demand, without sacrificing the quality of your product.

The patent-pending angled finger nozzles in the H Version oven more accurately direct the higher airflow and helps reduce end loss over our G Version oven, while increasing the overall efficiency.

If you are looking to bake at the same time you have been on the H Version conveyor oven, customers in the United States have been able to lower their set-point temperature by 10°F to 20°F (5°C to 10°C), while maintaining and even increasing internal temperatures, as a result.  By reducing the set-point temperature, customers were also able to see utility savings.

The H Version conveyor oven has a larger bake chamber that provides more room for a higher volume of airflow and does not increase the overall footprint of the oven. The larger bake chamber also allows for increased return airflow that improves the quality of baking while reducing bake times.

If you are looking to bake at the same time on the H Version ovens, customers in the USA have been able to lower their set-point temperature by 10°F to 20°F (5°C to 10°C), while maintaining and even increasing internal temperatures as a result. By reducing the set-point temperature, customers were also able to see utility savings.

The H Version conveyor oven has a larger bake chamber that provides more room for a higher volume of airflow and does not increase the overall footprint of the oven. The larger bake chamber also allows for increased return airflow that improves the quality of baking while reducing bake times.

If you are looking to bake faster, two of our global pizza chain customers have been able to cook one minute faster on the XLT 3255H than XLT 3255G.  This result allows them to bake 15 more pizzas per hour, per deck, with higher internal temperatures.  With these results, they discovered they could purchase a smaller oven, 55″ versus a 70″, saving space in the kitchen, at a lower initial price point and still get the capacity they need.  This faster bake time could also lower your customers’ wait time by over 20 minutes at the end of your peak hour of demand, without sacrificing the quality of your product.

Should you want to bake at the same time on the H Version oven, customers in the domestic US have been able to lower their set-point temperature by 10°F to 20°F (5°C to 10°C), while maintaining and even increasing internal temperatures as a result. By reducing the set-point temperature, customers were also able to see utility savings.

XLT always focuses on building reliable equipment with high-quality components for your safety and product longevity.  Small details that we pay attention to and our continuous design improvement prevent potential problems and hidden costs that you may face in the future.

The XLT H Version oven maintains all the same critical components as the XLT G Version ovens. The improved fan design has lowered the heat that the fan motor is exposed to.   We also have changed the location of the conveyor motor to reduce the heat it is exposed to. We have also worked closely with our gas valve manufacturer to develop a more robust valve that will further reduce the need for service and repair.

The XLT’s H-version Conveyor Oven will help you maximize your revenue from cooking more food items that your customer loves and serve them in a shorter time at safer internal temperatures.

The XLT H Version oven maintains all the same critical components as our Version G conveyor ovens. The improved fan design has lowered the heat that the fan motor is exposed to.   We also have changed the location of the conveyor motor to reduce the heat it is exposed to. We have also worked closely with our gas valve manufacturer to develop a more robust valve that will further reduce the need for service and repair.

Additional savings can be generated by adding a patented XLT Hood to your XLT Ovens. The XLT’s patented Hood design has proven to save, on average, 20%-30% on restaurants’ electricity bills. With this type of savings, an XLT Hood will virtually pay for itself in 3 years!