Middleby Marshall Ovens: Providing Speed and Reliability for Over 130 Years

For more than 130 years, Middleby has worked at perfecting the cooking process. Building conveyor ovens that are innovative, productive, and durable is at the heart of what the company is all about. Let’s take a look at the history of Middleby Marshall ovens, what they can do for foodservice, and how they help large and small businesses provide great food for many years to come.

History of Middleby Marshall Ovens

The year is 1888. Grover Cleveland was president of the United States of America. British poet T.S. Eliot was born. A patent for roll film is received by George Eastman. And Middleby Marshall begins manufacturing ovens. Founded by Joseph Middleby and John Marshall in Chicago, Illinois, the company made custom ovens for bakeries. At a time when many households were still cooking with a potbelly stove, providing a commercial oven that produced food quicker and baked more evenly was a top innovation.

Over the years, the company expanded its lineup:

1900-1915 – Three new ovens developed: continuous bake oven with separate bake chamber and furnace; first double oven; model upgraded to be able to be placed on wooden floors.

1930s – Revolving Tray Oven makes its debut.

1940s – Built deck ovens for the U.S. Armed Forces during World War II.

1950s-1960s – Traveling Tray oven is developed; ovens further automated with conveyor loading and unloading.

1980s – First stackable units created.

And as time went on, improved conveyor technologies allowed bakeries and restaurants to expand the varieties of food that could be cooked in Middleby Marshall ovens. Still made in the USA, Middleby Marshall provides automation and speed to foodservice businesses worldwide.

On a Mission

Generations of skill and dedication to craftsmanship continue to drive Middleby Marshall to be the world leader in conveyor oven technology – it’s our people and our pride that make the difference. “Designed for versatility, speed, and consistency, our wide range of conveyor ovens reduce cook times and labor while delivering consistent, quality results.”

The past few years have resulted in multiple changes in the foodservice business. Increased business in pizzerias, labor shortage issues, and customers placing more delivery and takeout orders has put pressure on restaurants to produce more at a quicker pace. Establishments can combat those issues by integrating commercial foodservice equipment that utilizes automation and is easy to use.

Middleby Marshall WOW! ovens bake 30% faster than other conveyor ovens. And since they’re stackable, restaurants can have more output without taking up additional valuable space. The CTX infrared series of ovens are designed for baking, searing, steaming and roasting while saving space and money. There are even ventless, countertop conveyor ovens with high-heat transfer for faster cooking times without needing ductwork or ventilation. So even the smallest establishment can benefit from a Middleby Marshall oven.

Unmatched Reliability to Help Small Businesses

But there’s nothing more impactful than receiving an unsolicited endorsement from an actual user. Sam White, the owner of R&M Bakery in Newark, Ohio, shared about an oven that has been used in the bakery since it was first opened. In 1942!

The fact that the oven has consistently been baking treats for all of life’s events for 81 years shows that the goals of Joseph Middleby and John Marshall are still in practice. And Middleby Marshall will continue to build and develop conveyor ovens to help every sized business grow and succeed.

Do you have a Middleby Marshall oven that has helped your business over the years? Share it with us – we’d love to hear from you!

Want to learn more about how Middleby Marshall can help your foodservice business? Click below to meet our current lineup of superstar ovens.

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Topics: Automation, Pizza, Restaurants, The Middleby Movement