Built for continuous kitchen service, this electric conveyor oven delivers consistent cook profiles while eliminating the need for vent hood infrastructure. Operators achieve rapid throughput with a 10.0kW heating system calibrated for intense, uniform heat transfer. Facilities benefit from tested certifications that validate safe installation and operation in regulated foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool fully. Remove conveyor belt per manual and wipe interior with a mild detergent solution, scouring only with non-abrasive pads. Clean impingement nozzles and vents to remove grease; use a degreaser rated for commercial kitchens and rinse thoroughly. Vacuum condenser and exterior vents; inspect seals and fasteners. Rinse, dry, and reassemble. Perform weekly deep cleans to reduce bacteria, fire risk, energy use, equipment wear, and help pass CSA/NSF inspections.#@@#Additional Info#@#Lincoln Foodservice 1131-000-V Impinger II Express KNLZ ventless conveyor oven operates at 240v and 10.0 kW, ideal for high-volume pizza and baked goods; CSA and NSF certified, 39" depth, 325 lbs, 56" width, 42" height, perfect for kitchens.#@@#General Info#@#Description #@#
Built for continuous kitchen service, this electric conveyor oven delivers consistent cook profiles while eliminating the need for vent hood infrastructure. Operators achieve rapid throughput with a 10.0kW heating system calibrated for intense, uniform heat transfer. Facilities benefit from tested certifications that validate safe installation and operation in regulated foodservice environments.
#@@# Conveyor System#@#
Conveyor speed controls allow precise dwell time management to match product type and desired finish. Technicians adjust line speed quickly to increase output without compromising internal temperatures.
#@@# Ventless Design#@#
Ventless operation removes the requirement for rooftop ductwork and reduces installation lead time. Engineers integrated filtration and cooling systems to contain heat and particulates within the unit for compliant site deployment.
#@@# High Power Output#@#
The 10.0kW, 10000 watts-class power profile supplies consistent thermal energy across the cooking lane. Chefs experience stable bake conditions that reduce product variability during peak service.
#@@# Regulatory Certification#@#
CSA and NSF approvals substantiate the oven for commercial use and streamline health authority inspections. Facility managers receive documentation that supports compliance during audits.
#@@# Electrical Configuration#@#
240v, single-phase wiring accommodates common commercial electrical panels and simplifies connection planning. Maintenance teams access clear service points for routine checks and fast troubleshooting.
#@@# Robust Construction#@#
A heavy-duty chassis and components support continuous operation in high-volume environments while minimizing downtime. Staff perform routine cleaning and part replacement with accessible panels and modular assemblies.
#@@# Capacity And Footprint#@#
The unit occupies a measured depth of 39 inches, height of 42 inches, and width of 56 inches to fit typical kitchen lines.
#@@#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 belts daily for residue; remove debris and sanitize with a food-safe cleaner to prevent cross-contamination and maintain throughput. Calibrate temperature controls weekly and verify 240v supply and 10.0kW output for consistent baking profiles. Clean impingement nozzles monthly with a noncorrosive brush to sustain airflow. Lubricate bearings per manufacturer intervals and torque fasteners to spec. Record maintenance actions in a log to support CSA and NSF compliance.