XLT SmartSolutions

XLT 2440 Conveyor Oven

Version H

  • Available 10 Year Warranty

  • 24/7/365 LIVE Global Tech Support

  • Lowest Total Cost of Ownership

  • Best Return On Investment

  • Higher Bake Quality

  • Higher Capacity

  • Higher Efficiency

  • Higher Reliability

The award-winning H Version oven line provides up to a one-minute faster baking time.

Using patented and patent-pending technologies, XLT has reduced end-loss, keeping the hot air where it needs to be, in the bake chamber, cooking your food.  This more efficient use of convection air has allowed the XLT Version H to cook up to one minute faster over our G Version conveyor ovens.

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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.

  • Improved Air Flow

  • Faster Bake Time

XLT Version H conveyor ovens provide an overall better-quality bake.

Even though the Version H oven can cook much faster than its awarding winning predecessor, the Version G oven, the quality of bake is not sacrificed.  In fact, Version H has better internal temps allowing for better doneness and increased food safety.  In some cases, our customers have been able to cook different food products on the same belt that were previously at different belt speeds and temperatures with equal or better bake quality.

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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.

  • Improved Bake Chamber Design

  • Improved Food Safety

  • Consistent Bake

Faster bake means more capacity, which in turn means more satisfied customers and more profits for operators.

You may not need that extra speed all the time, however, when peak time comes, the XLT H Version oven will provide the capacity you need to meet the demands of your customers.  Missed opportunities due to capacity constraints will no longer be an issue for you.  With over a dozen model sizes, XLT has the perfect sized H Version oven to meet your restaurant’s needs, today and for many years to come.

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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.

  • Utility Cost Savings

  • Reduced End Loss

H Version conveyor oven continues the long XLT tradition of quality and reliability.

XLT knows that equipment downtime can be an operator’s worst nightmare.  That is why every XLT oven is engineered to the highest quality standards.  These standards have kept the uptime of in-field XLT ovens to over 99%.  We continually work with our vendors to help create better and longer lasting components.

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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.

  • Improved Components

  • Redesigned Control Box

Lowest Total Cost of Ownership backed by XLT’s industry-leading warranty.

We know even the most reliable equipment can still experience issues.  That is why XLT offers the industry’s longest warranty, up to 10 years, on our H Version conveyor ovens.  We want you to concentrate on your business, not worrying about your equipment.  Should your warrantied equipment ever have an issue, one call to XLT’s 24/7/365 technical support line – 316-943-2751 – is all it takes to start the service process.  One of our factory-trained technicians will get you going on your first call or, in the event of a larger issue, dispatch a local service technician from our national service network to resolve your issue.  Servicing your equipment is quick and you never have any out of pocket expenses for any warranty work.  And remember, all your XLT equipment have lifetime phone and email support.

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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!

  • Reduced Total Cost of Ownership

  • High-Quality Parts

More Features that Benefit You:

  • Ventilation system to enhance efficiency and kitchen environment for selected oven models
  • Burner designed with minimal components to prevent frequent failures and repair complications
  • Easy access to components to avoid complicated repair and maintenance
  • Easy access to oven interior for effortless cleaning
  • Pre-piped fire suppression plumbing is available to reduce the cost of installation, for the better ergonomics, and for the easier cleaning
  • Optional Pre-piped fire suppression plumbing installed by XLT has one nozzle per side per oven (ANSUL approved) for you to access oven interior for cleaning or remove crumb tray easier
  • Patented extended front panel available in 1,825 colors to enhance your kitchen appearance
  • Etched inner and outer fingers for you to identify the correct finger arrangement for your bake
  • Magnetic sandwich door for you to open and close easier
  • No tools needed to remove the sandwich door for easy cleaning or quick replacement
  • Sediment trap installed to prevent sediment in the gas piping from getting into the gas valve or burner area of equipment and fouling things up
  • Patented split-belt conversion kit available for your menu versatility
  • Bi-directional conveyor belt to match your kitchen footprint and for your efficiency
  • Finger cleaning tools available for safer and quicker cleaning
  • Quad stack available for the maximum capacity

Conveyor Width

24in (610mm)

Bake Chamber Length

40in (1016mm)

Weight Per Deck

726 lbs (329 kg)

Heating Values

Standard

BTU per Hour: 71,000

World

Natural:   20.80 Kw/Hr – 74.88 Mj/Hr

Propane: 20.80 Kw/Hr – 74.88 Mj/Hr

Butane:    23.15 Kw/Hr

Electrical Requirements

Standard

  • 120 VAC, 4.8 Amps, 50/60 Hz

World

  • 220/230/240 VAC Option, 3 Amps, 50/60 Hz

Inlet Pressure Range

Manifold Pressure Range

Natural Gas

  • W/C: 6-14
  • mbar: 15-35
  • kPa: 1.50-3.50

Propane Gas

  • W/C: 11.5-14
  • mbar: 27.5-35
  • kPa: 2.75-3.50

Natural Gas

  • W/C: 3.5
  • mbar: 8.75
  • kPa: 0.875

Propane Gas

  • W/C: 10
  • mbar: 25
  • kPa: 2.50