Built for continuous high-volume pizza production, this conveyor oven combines consistent thermal transfer with controlled airflow to produce repeatable results hour after hour. Operators achieve uniform bake profiles while maintaining kitchen throughput, reducing reliance on manual monitoring and rework. Engineers designed the unit for rigorous back-of-house schedules and predictable duty cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove conveyor belt per manual and clean with warm, soapy water; rinse and dry. Scrape grease from interior and vents; vacuum loose debris. Clean exterior with non-abrasive cleaner and soft cloth. Inspect seals and burners for buildup; remove deposits with approved degreaser. Clean grease traps and ductwork regularly to reduce fire risk, prevent contamination, lower energy use, and extend equipment life.#@@#Additional Info#@#Lincoln Foodservice 1117-000-U Impinger II Express oven delivers 40,000 BTU with 120v and 840 watts, using liquid propane; CSA and cULus certified, 56" width, 42" height, 39" depth, 365 pounds, ideal for high-volume pizzerias and kitchens.#@@#General Info#@#Description #@#
Built for continuous high-volume pizza production, this conveyor oven combines consistent thermal transfer with controlled airflow to produce repeatable results hour after hour. Operators achieve uniform bake profiles while maintaining kitchen throughput, reducing reliance on manual monitoring and rework. Engineers designed the unit for rigorous back-of-house schedules and predictable duty cycles.
#@@# Heat Transfer#@#
Engineers specified impingement airflow to drive heat into product surfaces, improving crust development and topping melt in shorter cook times. Operators benefit from reduced cycle variability and predictable load handling during peak service periods.
#@@# Throughput Capacity#@#
Manufacturers rated the oven at 40,000 BTU and matched conveyor speed controls to manage output across product types, enabling teams to scale production without sacrificing quality. Food service managers control pace and maintain consistent portion timing across shifts.
#@@# Energy Interface#@#
The unit operates on liquid propane and draws 120 volts for controls and fans, combining gas heat with low voltage electrical systems for reliable ignition and fan performance. Maintenance staff appreciate straightforward utility requirements and common service points.
#@@# Footprint And Weight#@#
Designers supplied external dimensions of 56 inches wide, 42 inches high, and 39 inches deep, with a shipping weight of 365 pounds, allowing planners to verify clearances and floor loading. Installation crews will place and level the oven with standard commercial anchoring procedures.
#@@# Control Precision#@#
The control assembly delivers adjustable conveyor speed and temperature modulation, permitting precise bake curve tuning for diverse menu items. Culinary teams replicate recipes across locations and shifts with reduced training time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the conveyor belt daily for debris and scrape residues while the oven cools. Check gas connections and tighten fittings per CSA guidelines; test for leaks with an approved solution. Calibrate temperature sensors monthly and verify with a traceable thermometer. Clean air filters and blower housings weekly for optimal 40,000 BTU performance. Lubricate conveyor bearings quarterly with food-grade lubricant. Replace worn belts and seals immediately.