Omcan USA 46725 Trento Conveyor Ovens
Trento CE-IT-0500 Electric Conveyor Pizza Oven
20" Wide Belt • Ventilated Tunnel • Digital Touch ControlsTurn out perfectly baked pizza, flatbreads, wings, and more—without slowing down the line. The Trento CE-IT-0500 from Omcan USA uses a high-efficiency ventilated tunnel and a reversible 20" conveyor to deliver consistent results at volumes up to 40 × 13" pies per hour.
Why you’ll love it
- Digital touch panel gives you fast access to time, temperature, belt speed & direction.
- Wide, low-profile opening (29 1⁄2" W × 3" H) accommodates pizzas, subs, and sheet-pan appetizers.
- Ventilated baking chamber circulates hot air for even browning edge-to-edge.
- Huge temperature range: 104 °F – 662 °F (40 °C – 350 °C) for everything from par-bakes to finishing.
- Variable-speed, dual-direction belt (0–100 %) lets you fine-tune bake time and workflow.
- Stackable: add up to three ovens on the same footprint as you grow.
- Built-in safety thermostat protects components and product.
Perfect for
- Pizzerias & slice shops
- Ghost kitchens & food halls
- Quick-serve restaurants
- Catering and commissary operations
Technical specifications
| Model / Item | CE-IT-0500 / 46725 |
|---|---|
| Power | 14.2 kW, 39 A |
| Electrical | 230 V / 60 Hz / 3-phase (bare wire connection) |
| Temperature Range | 104 °F – 662 °F (40 °C – 350 °C) |
| Conveyor Belt | 62.9" L × 19.6" W (1600 × 500 mm), dual direction |
| Chamber Opening | 29.5" W × 3" H (750 × 100 mm) |
| Hourly Production* | ≈40 pizzas @ 13" diameter |
| Net Dimensions | 66.9" W × 46" D × 19.7" H (1700 × 1177 × 500 mm) |
| Net Weight | 343.9 lb (156 kg) |
*Production capacity will vary with dough, toppings, and bake settings.
Installation & options
- Oven ships bare-wire; must be hard-wired by a certified electrician.
- Minimum ambient operating temperature: 32 °F (0 °C); maximum 104 °F (40 °C).
- Optional stainless-steel stand with locking casters (Item # 47702) sold separately.
Need a quote for multiple units or stacking kits? Contact our food-service team for volume pricing.