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Supporting your business — from one Kiwi business to another.
OEM TLV80 Single Electric Pizza Tunnel Oven – Fan Forced  Pizza Ovens

OEM TLV80 Single Electric Pizza Tunnel Oven – Fan Forced

$41,210.74 - $41,210.74
$41,210.74
$41,210.74 - $41,210.74
$41,210.74
SKU TLV80

OEM TLV80 Single Electric Pizza Tunnel Oven – Fan Forced is a fan-forced electric conveyor oven with a 800mm belt and touch programme control. It replaces repeated loading and timing decisions with a consistent belt-speed and temperature process, supporting predictable output through sustained service.

  • Single chamber fan forced electric tunnel oven.
  • Internal Dimensions: W 1100mm x D 840mm x H 85mm.
  • 800mm wide conveyor belt.
  • Touch control panel.
  • 10 baking programs.
  • Maximum baking temperature 400°C.
  • Wide inspection door for maintenance and cleaning.
Why Choose This Product.

Choose TLV80 when an 800mm belt, fan-forced chamber and ten touch programmes align with sustained high-volume output. The wide inspection door supports cleaning and service access, but the 19.5kW load and 2250mm overall width demand a properly planned production line. TL108LCD is the comparable static-bake alternative.
Simply Hospitality Notes

Our advice: size TLV80 from pizzas per hour, product width and required bake time rather than belt width alone. Confirm electrical load, extraction, belt direction, landing space at both ends and cleaning access. A live product test is essential because airflow, belt speed and topping load interact.

Product Guide

Use TLV80 for continuous pizza production where repeatable belt time is more valuable than an operator managing every bake. Compare 800mm belt width, static versus fan-forced heat, programme count, chamber length and stackability. Confirm upstream topping capacity and downstream cutting or boxing can keep pace with the selected oven.

Brand Guide

About OEM: OEM is an Italian pizza-equipment specialist founded in 1973 and part of Ali Group. Its Pizza Hub approach covers the full workflow from mixing, dividing and forming dough through deck, dome and conveyor baking. The range is particularly useful when a venue wants equipment selected as one production system rather than isolated machines. Moffat supplies and supports OEM equipment in New Zealand with local technical, parts and service capability.

Capacity, performance and controls

  • 800mm wide conveyor belt.
  • Touch control panel.
  • 10 baking programs.
  • Baking surface with stainless steel mesh conveyor belt.
  • Maximum baking temperature 400°C.
  • Touch control panel with 10 baking programs.
  • 800mm/ 31" wide conveyor belt.
  • 400C maximum baking temperature.
  • Baking surface with high performance sta inless steel mesh conveyor belt.

Construction, baking surface and operation

  • Single chamber fan forced electric tunnel oven.
  • Can be stacked 3 chambers high.
  • Stainless steel internal chamber, front & door.
  • Wide inspection door for maintenance and cleaning.
  • Simple, easy cleaning.
  • Single chamber, stackable up to 3 units, fan forced electric tunnel oven.
  • Stainless steel internal chamber, front and door.
  • Wide inspection door for easier maintenance and cleaning.

Additional details

  • Internal Dimensions: W 1100mm x D 840mm x H 85mm.

Technical specifications

External DimensionsW: 2250mm x D: 1330mm x H: 575mm
Internal DimensionsW: 1100mm x D: 840mm x H: 85mm
Electrical Requirements400V, 3P+N+E, 50Hz, 19.5kW
Net weight284kg

Dimensions and planning data

ModelTLV80
Equipment typePizza Equipment

Documents

  • Dimension W: 2250mm D: 1330mm H: 575mm
  • Weight 284kg

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