Baker Max Pizza Conveyor Oven with 3 phase power - HX-1/3NE

5. Body

The Baker Max HX-1/3NE is a bench-top pizza conveyor oven built for sites that need consistent throughput without staffing a wood-fire pizzaiolo. The 358 mm-wide belt, variable-speed mechanical knob, and 60 mm tunnel clearance run a steady 16 × 300 mm pizzas per hour — enough for a busy small pizzeria, a food court counter, or a ghost-kitchen tile delivering hot pies into peak. Three-phase power keeps the heating elements responsive across long service blocks; the fan-cooled "safe to touch" exterior means it can sit close to a service line without a heat barrier.

Key features

• 16 × 300 mm pizzas per hour — consistent output without operator skill variance
• 358 mm-wide conveyor belt, 60 mm tunnel clearance — fits up to 12-inch pizzas plus most flatbreads, focaccia, and topped panini
• Variable speed control — dial the belt to match crust thickness or topping load
• 'Safe to touch' fan-cooled exterior — install close to a service line without a heat shield
• 3-phase power (415V; 3~N; 6.7kW; 8A) — responsive recovery vs single-phase competitors
• Sit on a bench — no floor footprint required; pairs with a stainless steel bench or stand

Specifications

Venue suitability

Suits independent pizzerias doing 100–200 pizzas a day, food court tenants, school canteens, ghost kitchens, kebab/wrap shops adding a hot-bread option, and venues with limited prep skill where consistency matters more than artisanry. Sites pushing past ~250 pizzas a day should look at a wider belt (450–500 mm) for higher throughput.

Installation notes

Three-phase 415 V power required — single-phase isn't an option for this model. A licensed electrician will confirm or install a 3-phase 8 A circuit. The unit sits on a bench (no floor mount) — pair with a stainless bench rated for the unit weight and allow 100 mm clearance on each side for ventilation airflow.

Frequently asked questions

Q: How many pizzas can it produce per hour? A: 16 × 300 mm (12-inch) pizzas per hour at the standard belt setting. Smaller pizzas or thinner crusts can run faster; deep-pan or heavily loaded pies will run slower.

Q: Does it need three-phase power? A: Yes — 415 V three-phase + neutral, 8 A, 6.7 kW. Single-phase is not an option for this model. A licensed electrician should verify your circuit and switchboard capacity before delivery.

Q: What pizza size fits the belt? A: The belt is 358 mm wide with 60 mm tunnel clearance — comfortably handles up to 12-inch (300 mm) pizzas. Larger pies need a wider conveyor model.

Q: Can it bake anything other than pizza? A: Yes — flatbreads, focaccia, panini, and topped breads bake well. Anything that fits the 60 mm tunnel and tolerates a steady belt-conveyor heat profile.

Q: Where do I install it — bench or floor? A: Bench-top design. It sits on any commercial stainless steel bench or matching stand. Allow 100 mm side clearance for the fan-cooling and a heat-tolerant surface above (the safe-touch exterior reduces risk but doesn't eliminate it).

Q: What warranty does it come with? A: 2 years parts and labour from invoice. Warranty work runs through our Granville NSW workshop and Baker Max service partners.

Related

• See all commercial ovens
• Browse the full Baker Max range