International Pizza Expo 2026: High-Tech Equipment Innovations Elevating Pizza Production
Thursday, December 18, 2025
By Scott Kraft, Technology Producer – TechTalk, Richard Berk, Executive Producer
Quick note for our archives: We’re building on our tech-focused coverage with a deep dive into the International Pizza Expo 2026, March 24-26 at the Las Vegas Convention Center (education from March 22). This premier event showcases the latest in pizza-making technology, and we’re zeroing in on higher-tech equipment that’s transforming consistency, speed, and energy efficiency.
Beyond traditional setups, today’s advanced pizza tools incorporate smart engineering for better results with less effort:
- Rotating Deck and Modular Ovens: Modern ovens feature rotating stone decks or individually spinning cooking surfaces to eliminate hot spots and ensure uniform baking. This technology provides even heat distribution across the pie, reducing the need for manual rotation and improving throughput in high-volume operations. Modular electric designs allow precise temperature zoning and energy-efficient operation, with rapid recovery times between bakes.
- Advanced Prep and Holding Solutions: High-tech prep tables now include multi-temperature zones (e.g., separate cooling for dough, toppings, and ambient sections) with quick-disconnect components for easy cleaning and maintenance. Humidified holding cabinets use patented air circulation systems to maintain pizza freshness longer, minimizing moisture loss and keeping crusts crisp while preventing sogginess.
- Conveyor and High-Output Systems: Conveyor ovens with variable belt speeds, zoned heating, and automated controls deliver consistent results for large volumes. Features like infrared or impingement technology accelerate cooking while using less energy than older models.
- Automation and Monitoring Integration: Emerging tools include sensor-based oven monitoring for real-time adjustments, automated dough proofers with humidity and temperature precision, and equipment that ties into broader kitchen systems for predictive maintenance alerts—reducing unexpected breakdowns and extending lifespan.
These innovations focus on reliability and repeatability: even baking reduces remakes, energy-efficient designs lower utility bills, and smart features cut labor while maintaining quality. For Utah operators balancing craft-style pizzas with busy tourist seasons, this equipment means faster service, happier customers, and stronger margins through waste reduction and operational smoothness.
We’ll be on the show floor checking out live demos of these technologies. Pizza Expo remains the go-to spot for seeing how high-tech tools elevate the craft without losing the art. Stay tuned for our full reports—we’re all in this year!
Scott Kraft is the Technology Producer for Utah Channel 3. He is a degreed Electrical Engineer that applies engineering testing/procedures to products that are of technical interest to those participating in sporting activities in Southern Utah.
Richard Berk is the Executive Producer for Utah Channel 3. Richard’s field of expertise is the medical field and covers medical conventions when he is not producing Utah Channel 3 content. Richard also shares the passion of outdoor sports as do all members of BHTV.