When production demands speed and consistent cook quality, this conveyor pizza oven delivers both rapid throughput and controlled results for high-volume kitchens. Operators achieve uniform browning and predictable cook times across large runs, reducing waste and labor variability while supporting busy service periods. Facility managers gain straightforward serviceability and compliance features designed to integrate into regulated foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove conveyor belt panels per manual and wash with warm, soapy water; rinse and dry. Scrape grease from interior surfaces and vacuum loose debris from vents. Clean exterior with non-abrasive cleaner and a soft cloth. Inspect door seals and conveyor alignment; tighten hardware as needed. Clean grease traps and hood filters daily to reduce fire risk and ensure CSA and NSF compliance. Regular service preserves efficiency and prevents breakdowns.#@@#Additional Info#@#Lincoln Foodservice 1133-000-U Impinger II Express oven delivers 10.0 kW (240 volts) for high-throughput pizza cooking. CSA, NSF, and UL certified, it measures 56" W, 42" H, 39" D, weighs 365 lbs, and offers precise air control and speed adjustments.#@@#General Info#@#Description #@#
When production demands speed and consistent cook quality, this conveyor pizza oven delivers both rapid throughput and controlled results for high-volume kitchens. Operators achieve uniform browning and predictable cook times across large runs, reducing waste and labor variability while supporting busy service periods. Facility managers gain straightforward serviceability and compliance features designed to integrate into regulated foodservice environments.
#@@# High Capacity Output#@#
Operators move dozens of pizzas per hour through a continuous conveyor system that limits bottlenecks during peak periods. Measured power at 10.0kW supports sustained heat profiles, enabling repeated cycles without temperature collapse.
#@@# Precise Temperature Control#@#
Technicians set and lock target zones to maintain repeatable surface and interior heat, ensuring consistent crust color and cheese melt. Digital adjustments shorten calibration time and reduce operator error during shift changes.
#@@# Commercial Grade Construction#@#
Fabrication uses materials and assemblies sized for continuous use, with overall dimensions optimized for backline integration at 56 inches wide, 42 inches high, and 39 inches deep. Design focuses on easy access panels for routine cleaning and component replacement.
#@@# Regulatory Compliance#@#
Unit carries CSA and UL certifications along with NSF listing, simplifying installation signoff and meeting many institutional procurement requirements. Documentation supports audit trails for safety and sanitation inspections.
#@@# Electrical Performance#@#
Equipment operates on 240 volts with 10,000 watts nominal draw, matching common commercial electrical services and reducing the need for custom panels. Technical specifications report a 10.0kW rating that installers use when planning circuits and breakers.
#@@# Serviceability Features#@#
Engineers locate key components behind removable access doors and modular assemblies to speed field repairs and reduce downtime.
#@@#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 debris and alignment; adjust tracking and tension per manufacturer guidelines to prevent uneven cooking. Clean interior and quartz tubes after each service day using nonabrasive cleaners and food‑grade degreasers; remove crumbs from the conveyor path to reduce fire risk. Verify electrical connections and strain reliefs weekly at 240v supply and document wattage draw. Replace worn gaskets and seals promptly. Schedule CSA and NSF inspections annually.