Global Conveyor Ovens Market 2016-2020
About Conveyor Ovens
Conveyor ovens refer to ovens which are used in the food service industry and comprise one or more belts to efficiently move the food product through a heated chamber. The commercial oven market is classified into different types which include convection ovens, conveyor ovens, deck ovens and brick ovens. Convection and deck ovens are mostly applicable to bakeries, pizzerias, and independent restaurants, whereas brick ovens are mostly used by premium hotels and independent pizza outlets for making pizzas. Conveyor ovens are mostly preferred by the pizzerias which provide delivery and takeaway services, whereas they are used by bakeries and catering companies for different menus.
Technavio’s analysts forecast the global conveyor ovens market to grow at a CAGR of 3.75% during the period 2016-2020.
Covered in this report
The report covers the present scenario and the growth prospects of the global conveyor ovens market for 2016-2020. To calculate the market size, the report considers the revenue generated from the sales of new units of conveyor ovens to end-users like restaurants, hotels, and catering companies.The market is divided into the following segments based on geography:
Technavio Announces the Publication of its Research Report – Global Conveyor Ovens Market 2016-2020
Technavio recognizes the following companies as the key players in the global conveyor ovens market: Lincoln, Middleby Marshall, Moretti Forni, Ovention, and Star Manufacturing International.
Other Prominent Vendors in the market are: Bakers Pride, TurboChef, Doyon, GGM Gastro International, OEM-ALI, PICARD OVENS, and XLT.
Commenting on the report, an analyst from Technavio’s team said: “One trend in the market is advances in air-impingement technology. The growing demand for the pizza’s and other baked foods like pasta and cookies, force the independent restaurants and pizza chains to increase their productivity by increasing the volume and reducing the food preparation time. The cold air ‘halo’ that surrounds the food resists the transfer of heat from the heat source which leads to increased time of preparation. To address these issues, commercial conveyer oven manufacturers are introducing new ovens with improved technologies. For instance, advanced air flow impingement technology provides operator complete control over the air flow and temperature inside the baking chamber. The food is therefore exposed to high pressure hot air from overhead and beneath the food and the variable air flow impingement technology breaks the cold halo by penetrating the food directly. The technology helps to cook the food evenly and takes relatively less time. It also helps the operator to have total control over the air flow, time, and temperature inside the baking chamber.”
According to the report, one driver in the market is increasing focus on energy conservation. Many food service establishments like pizzerias have intense competition over prices, and most of them are looking to increase their profit margin by minimizing their operating costs. To leverage on this opportunity, many conveyor oven manufacturers are also increasing their focus on providing technologies, which conserve energy and save money of the pizzerias. For instance, conveyor oven manufacturers such as Middleby Marshall, OEM-ALI and Lincoln are providing energy saving technologies, which includes Middleby Marshall WOW conveyor oven model, which has automatic energy eye” technology and reduces energy consumption when food is not inside the oven chamber. Similarly, OEM-ALI also provides conveyor oven, which has standby controls allowing equipment to economize the energy consumption. These innovations in the energy conservation technologies help in saving about 30% of energy.
Further, the report states that one challenge in the market is growing preference for used conveyor ovens. Most of the commercial kitchen operators prefer to use high-end conveyor ovens to increase their productivity and operating efficiency based on the demand for respective food. However, many smaller independent food service outlets and pizzerias also prefer used equipment, which they get at reduced prices. Smaller independent outlets are more price-sensitive and focus on increasing the profit margins. In addition, due to more number of movable components in conveyor ovens, most of the leading manufacturers provide product warranty of only one year or less. All the above factors contribute to the increasing preference of used conveyor ovens by many foodservice establishments.
Lincoln, Middleby Marshall, Moretti Forni, Ovention, Star Manufacturing International, Bakers Pride, TurboChef, Doyon, GGM Gastro International, OEM-ALI, PICARD OVENS, XLT.
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