The ventless conveyor oven delivers controlled, repeatable heat and rapid production for high-volume pizza and food programs, backed by certified electrical safety and commercial construction. Operators will appreciate a unit that maintains output while reducing hood and venting requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove conveyor belts per manual and wash with warm, soapy water; rinse and dry before reinstalling. Clean interior surfaces with a mild detergent and a soft cloth to remove grease and food residue. Degrease vents and exterior panels using non-abrasive cleaners; inspect seals and components for wear. Clean coils and filters to maintain efficiency and reduce fire risk. Regular cleaning prevents contamination, lowers energy use, and extends equipment life.#@@#Additional Info#@#The Lincoln Foodservice 1133-000-V Impinger II Express oven operates at 10.0 kW, supports ventless installation, and meets CSA and NSF certifications; it weighs 325 pounds and measures 56" wide by 42" high by 39" deep.#@@#General Info#@#Description #@#
The ventless conveyor oven delivers controlled, repeatable heat and rapid production for high-volume pizza and food programs, backed by certified electrical safety and commercial construction. Operators will appreciate a unit that maintains output while reducing hood and venting requirements.
The oven operates at 10.0kW and 240 volts, producing the rapid, uniform heat required for sustained production runs. Chefs can run continuous loads without frequent reheating cycles, preserving product quality and line speed.
Certified for ventless installation, the unit eliminates the need for ductwork in many installations, freeing space and reducing installation expense. Facilities avoid complex roof or wall penetrations while maintaining code-compliant operation where allowed.
A continuous conveyor design moves product through a controlled cooking tunnel, enabling consistent browning and timing across large batches. Managers gain predictable cycle times that simplify staffing and scheduling for peak periods.
The oven carries CSA and UL certifications, ensuring compliance with recognized safety standards for electrical commercial equipment. Maintenance teams benefit from reduced inspection friction and clearer documentation for audits.
With a depth of 39 inches, a width of 56 inches, and a height of 42 inches, the unit fits into constrained back-of-house layouts while offering substantial capacity for continuous service. Operators can place the oven near prep lines to shorten handling distances and improve workflow.
Weighing 325 pounds and built for commercial demands, the oven withstands constant use while simplifying routine care. Technicians will find service access points designed to expedite repairs and minimize downtime.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Lincoln Impinger II Express KNLZ oven by scheduling weekly cleanings and inspecting components monthly. Vacuum debris from the conveyor track and wipe interior surfaces with NSF-approved detergent, rinsing thoroughly. Soak conveyor belts and crumb trays in warm, soapy water; dry completely before reassembly. Verify 240v supply connections and tighten terminals quarterly.