For the past sixty years, XLT SmartSolutions™ has developed some of the highest-quality commercial food service equipment for busy kitchens worldwide.
XLT conveyor ovens, XLT countertop ovens, and XLT hoods are built to last — maximizing your profit and cutting costs over time. The equipment is easy to clean and maintain, and the advanced air-impingement technology in the conveyor oven evenly cooks your food to the perfect temperature.
Ready to add an XLT pizza oven or other equipment to your kitchen? Don’t hesitate to call us today at 800-572-4728 or email us at sales@hessmm.com!
XLT Ovens
Designed for consistent, high-volume baking in growing and established kitchens.
XLT Oven Hoods
Engineered to capture heat safely and quietly, and to help improve overall energy efficiency.
XLT Countertop Conveyor Oven
Fits smaller kitchens with front panel access and stackable growth, while delivering conveyor performance.
Frequently Asked Questions: XLT Equipment
XLT Right-Sizing Guidance
Choosing the right XLT countertop conveyor oven, XLT oven, or XLT oven hood starts with your kitchen layout.
Use this overview as a starting point when comparing different XLT conveyor ovens and XLT countertop ovens for your operation. Specific XLT oven specs will vary by model, but these ranges illustrate how size and investment scale with capacity. You can also use the XLT Bake Calculator if you want more detailed specifics.
| XLT Model Tier | Best For | Belt & Chamber Size | Approx. 12" Pizzas per Hour* | Investment Level** |
|---|---|---|---|---|
| XLT 1620 Countertop Conveyor Oven | Convenience stores, c-stores, test kitchens, tight footprints | 16" belt, 20" baking chamber | ~30–40 pizzas/hour at 4–5 minute bake time | Entry-level conveyor solution with lower upfront cost than full-size ovens |
| XLT 18"–24" Conveyor Ovens (e.g., 1832, 2336) | Growing pizza programs and operations expanding toasted items | 18"–24" belt, ~32" baking chamber | ~40–60 pizzas/hour at typical bake times, scalable with stacking | Mid-range investment balancing capacity, flexibility, and footprint |
| XLT 32" Conveyor Ovens (e.g., 3240, 3255, 3265) | High-volume pizza, multi-unit concepts, peak-demand kitchens | 32" belt, 40"–55" baking chamber | ~80–130+ pizzas/hour depending on deck count and settings | Higher upfront investment with strong long-term value for volume-driven operations |
* Throughput estimates based on 12" pizzas and typical bake times.
** Pricing varies by configuration; contact your Hess rep for a quote.
Hess will walk you through sizing questions like pizzas per hour, available hood space, gas and electric utilities, and future expansion, so you can invest in an XLT oven that fits your kitchen now and in the years ahead.
XLT Videos
Behind every XLT installation is a kitchen team relying on fast, consistent results to keep orders moving. These videos give you a closer look at the engineering behind XLT conveyor pizza ovens and how real operators are using them to grow their businesses.
