The electric conveyor oven delivers continuous, controllable cooking that supports high-volume pizza operations without sacrificing crust quality or topping integrity. Designed for front loading and single-deck operation, the unit integrates a single conveyor belt and glass access window to enable visual process control and steady output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove the conveyor belt as per instructions and clean with mild detergent using non-abrasive tools. Scrub the access window and interior with warm, soapy water to remove residue. Clean vents and exhaust pathways to reduce fire risk. Degrease exterior panels and knobs; check seals and wiring for wear. Clean condenser coils or fans monthly to improve efficiency.#@@#Additional Info#@#Lincoln Foodservice 1132-000-U Impinger II Express conveyor pizza oven operates at 208v/60Hz with 10.0 kW and 28.0 amps. It has a front-loading design, glass window, electric conveyor, and certifications (NSF, UL, CSA).#@@#General Info#@#Description #@#
The electric conveyor oven delivers continuous, controllable cooking that supports high-volume pizza operations without sacrificing crust quality or topping integrity. Designed for front loading and single-deck operation, the unit integrates a single conveyor belt and glass access window to enable visual process control and steady output.
FastBake option increases thermal transfer and reduces cycle time while maintaining even bake across the belt. Operators achieve higher output per hour with minimal adjustment to conveyor speed or temperature settings.
Configured for 208v/60/3 service, the oven draws 28.0 amps and consumes 10.0 kW, providing consistent heat delivery for dense loads. Facilities with three-phase distribution support continuous operation and predictable electrical demand.
A single conveyor belt moves product through a controlled tunnel, eliminating start-stop handling and reducing labor steps. Visual throughput monitoring via the glass access window lets staff spot defects and correct settings in real time.
This model carries UL, NSF, and CSA certifications, reflecting compliance with electrical safety, sanitation, and regional regulatory standards. Managers gain assurance that the unit meets installation and service requirements for commercial kitchens.
The chassis measures 56 inches wide by 42 inches high and 39 inches deep, offering high output without excessive floor occupation. Operators can place the oven within constrained prep lines while preserving traffic flow.
The oven weighs 365 pounds and uses a 10.0 kW heater element rated at 10000 watts, ensuring durable thermal performance under continuous cycles. Technicians will appreciate standardized electrical specs that simplify integration and maintenance.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect conveyor belt daily for residue and remove food debris with a nylon brush and food‑safe cleaner to maintain throughput and heat transfer. Service blowers and motors monthly; disconnect power at 208v and verify lockout before lubricant application. Calibrate temperature sensors quarterly and record readings to ensure consistent bake cycles. Replace worn seals and gaskets immediately. Schedule CSA and NSF inspections annually to maintain compliance and uptime.