Abstract: A conveyor oven is provided. The oven housing has a substantially rectangular box frame, clad with a top wall and side walls downwardly depending from the top wall, and a bottom wall connecting the side walls, all defining an interior baking chamber. The baking chamber is heated by a heat source in excess of 700° F. An endless conveyor transports food items to be baked through the baking chamber. The oven has an intermediate panel ceiling assembly disposed within the baking chamber. The assembly has a plurality of ceiling panel holders mounted above the conveyor and spaced below the top wall, each ceiling panel holder substantially spanning the width of the baking chamber. At least one ceiling panel is held within each ceiling panel holder, which is exposed on both sides to the baking chamber for absorbing and distributing heat in the baking chamber.

Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.

Abstract: A conveyor oven is provided, which has an oven housing having a frame with a top wall and side walls downwardly dependent from the top wall, and a substantially open bottom portion of the frame. A heat source heats the baking chamber in excess of 7000 F. An endless conveyor is used for continuous transport of foodstuffs through the baking chamber. The oven uses access dollies to insulatingly cover the bottom of the oven below the conveyor. These dollies can be unsealed and slidably removed to access the baking chamber without turning off the heat source or cooling the oven.

Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavour.