Stop sacrificing throughput for consistency. This electric conveyor oven delivers controlled, continuous cooking that keeps output steady during peak service periods while maintaining uniform bake quality across each product. Designed for high-volume kitchens, the unit supports culinary teams who need reliable, repeatable results with minimal operator intervention.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove crumbs from the conveyor and wipe the belt with a soft cloth and mild detergent, avoiding abrasive pads. Clean interior surfaces and glass with non-abrasive cleaner; rinse and dry thoroughly. Degrease vents and oven cavity to prevent fires and contamination. Inspect seals and electrical connections before reconnecting power. Regular cleaning reduces bacteria, lowers energy use, and prevents costly failures.#@@#Additional Info#@#Lincoln Foodservice 1132-000-U Impinger II Express conveyor pizza oven operates on 208v/60/3 with 10.0 kW, drawing 28.0 amps for high-volume cooking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric conveyor oven delivers controlled, continuous cooking that keeps output steady during peak service periods while maintaining uniform bake quality across each product. Designed for high-volume kitchens, the unit supports culinary teams who need reliable, repeatable results with minimal operator intervention.
#@@# Power-Dense Heating#@#
This oven uses a 10.0 kW heating system at 208v to produce consistent thermal output across the conveyor path. Users achieve rapid cook cycles and even browning without frequent temperature cycling, which reduces rework and waste.
#@@# Continuous Conveyor Flow#@#
A single conveyor belt moves product through the chamber at a set speed to stabilize hold times and throughput. Operators can adjust the belt pace to match menu items, enabling predictable yields and simplified scheduling for back-of-house staff.
#@@# Front Access Visibility#@#
A glass access window provides continuous visual monitoring of product as it progresses, allowing quick corrections without interrupting the cooking process. Chefs can inspect doneness without opening the oven, preserving internal temperature and reducing energy loss.
#@@# Certified Safety Compliance#@#
The unit meets UL, NSF, and CSA certifications to align with commercial kitchen safety and sanitation standards. Facilities streamline approvals and reduce inspection delays by selecting equipment that conforms to recognized third-party requirements.
#@@# Compact Footprint#@#
With a depth of 39 inches and external dimensions that favor counter placement, the oven occupies minimal floor space while delivering substantial output capacity. Managers can optimize kitchen layout and maintain efficient traffic flow even in constrained service lines.
#@@# Robust Commercial Build#@#
The oven weighs 365 pounds and features durable construction tuned for continuous operation in demanding environments.
#@@#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#@#Perform daily surface wipes with a nonabrasive detergent and damp microfiber cloth to remove oil and flour. Inspect conveyor belt tension weekly and adjust per manufacturer guidelines to prevent wear. Clean crumb and grease traps after each service to avoid flare hazards. Descale steam nozzles monthly with a manufacturer-approved solution. Verify electrical connections and terminal torque quarterly; document readings. Replace worn seals and gaskets promptly to maintain integrity.