Are you thinking of only making par-baked crusts or do you also plan to finish baking the pizzas in the same conveyor oven? Most conveyor ovens, and even deck ovens, can do both. If you are thinking of making only par-baked crusts, there may well be specialized equipment to do that. I don't recall reading about such equipment, but Tom Lehmann should be able to help you.
A lot of operators who use par-baked crusts buy them from suppliers who specialize in those crusts. That way they only need a small countertop unit to finish the pizzas, not a full-fledged oven. A lot of bars or convenience stores with small volume requiements use the par-baked crusts that way. It's is more cost effective for them.