Stop sacrificing throughput for control. This electric conveyor pizza oven delivers continuous, consistent cooking across a single conveyor belt while preserving crust texture and topping integrity, enabling steady service in busy kitchens. Operators gain predictable cycle times and simplified controls, reducing training time and minimizing variability during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug oven and allow cooling. Remove conveyor and wash with warm, soapy water; rinse and dry. Clean interior with non-abrasive detergent and a soft cloth, wiping crumbs and grease. Degrease ducts and vents regularly to prevent fires. Vacuum condenser coils and check seals; replace worn gaskets. Sanitize food contact surfaces to reduce bacteria and meet CSA and NSF standards. Restore power only after all components are completely dry.#@@#Additional Info#@#Lincoln Foodservice 1130-000-U Impinger II Express conveyor pizza oven operates on 120/208v, 48.0 amps, 10.0 kW and delivers consistent throughput with a front-loading deck and belt; NSF, UL, and CSA certifications ensure compliance and reliability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric conveyor pizza oven delivers continuous, consistent cooking across a single conveyor belt while preserving crust texture and topping integrity, enabling steady service in busy kitchens. Operators gain predictable cycle times and simplified controls, reducing training time and minimizing variability during peak periods.
#@@# Front Loading#@#
Engineers designed the oven for front loading to streamline workflow and maximize counterspace efficiency. Operators load pizzas directly from the front, reducing transfer steps and improving line ergonomics for faster service.
#@@# Single Conveyor#@#
A single conveyor belt provides uniform travel speed and consistent cook exposure across each item. Kitchen managers control throughput by adjusting conveyor speed to match production targets without altering internal temperature settings.
#@@# Glass Access Window#@#
The glass access window gives immediate visual confirmation of product progress without opening the chamber. Staff monitor browning and doneness in real time, eliminating frequent door cycles that cause heat loss and recovery delays.
#@@# FastBake Option#@#
FastBake technology reduces bake time by increasing heat transfer efficiency through directed airflow and optimized belt speed. Food service teams accelerate output for high-demand periods while maintaining target texture and topping melt.
#@@# Electrical Rating#@#
The oven operates on 120/208v at 48.0 amps and consumes 10.0 kW, enabling integration into standard commercial electrical configurations. Facilities planners coordinate service panels and circuit sizing using the specified voltage and amperage to ensure safe, reliable operation.
#@@# Certifications and Safety#@#
This unit carries NSF, UL, and CSA approvals, confirming compliance with health and electrical safety standards for commercial kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect conveyor belt daily for debris and food buildup; remove and clean with a soft brush and food-safe degreaser to maintain throughput and prevent hotspots. Clean oven interior weekly using manufacturer-approved nonabrasive cleaners; rinse thoroughly to avoid residue. Verify glass access window integrity and gasket condition monthly; replace worn gaskets to preserve temperature consistency. Calibrate temperature controls quarterly and document readings for compliance.