When service is on and tickets are stacking up, your oven has to answer instantly. If the heat lags, you end up with pale pizzas and bread that goes soft instead of crackling. We built the 500W IR heater for restaurant ovens to cut that delay and give you repeatable control—right where you need it, on the stone hearth and across the deck. What matters, technically This is a 500W quartz infrared heater, engineered for fast thermal response in a commercial oven. It delivers targeted radiant energy that heats surfaces directly, so the baking chamber comes up to temperature faster than you can get from convection air alone. You get quicker recovery after loading cold dough, and steadier surface temps across the deck. Browning stays even—golden, consistent—without the hot spots that force you to keep rotating pans. Why it works in a busy oven In a busy restaurant oven, speed and consistency are the same job. With this IR heater, you cut preheat time, tighten your bake windows, and smooth out the temperature swings that wreck crust structure. Pizzas come out crisp outside, tender inside. Bread shows clean caramelization across the top, not stripes. The fast heat-up also helps you push through rushes, and because radiant heat focuses energy where it’s needed, you can use less energy per bake cycle compared with leaning on full-chamber convection. What you need to know on the install side Installation is straightforward, but placement and mounting still matter. The heater has to be positioned so intensity spreads evenly over the product path, and you need to keep clearance to dough, pans, or stone to avoid scorching. This unit is designed for commercial kitchen ovens—not open-flame setups or non-rated equipment. Infrared is line-of-sight, so shadowing from racks or dense loads can cause unevenness if the layout isn’t matched to your menu. Check your oven’s voltage and terminal capacity, and match the element to your thermostat’s cycle rate so temperature control stays stable.