This industrial conveyor oven delivers continuous, controllable cooking with predictable heat transfer and an engineered footprint that fits busy kitchens while sustaining 40,000 BTU thermal input for steady production rates.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the Natural Gas supply. Remove conveyor belts per manual and brush loose debris. Clean interior with a mild detergent and a non-abrasive pad; rinse and wipe dry. Degrease vents, exhausts, and oven cavity to reduce fire risk. Vacuum condenser and replace filters to maintain 120v components. Inspect door seals and conveyor bearings; replace worn parts to avoid breakdowns. Document cleaning to support CSA inspections and food safety.#@@#Additional Info#@#Lincoln Foodservice 1180-1G Impinger II Express oven offers 40,000 BTU natural gas conveyor cooking, 120v electrical needs, a 374-pound stainless steel cabinet, and CSA-compliant controls for high-volume foodservice.#@@#General Info#@#Description #@#
This industrial conveyor oven delivers continuous, controllable cooking with predictable heat transfer and an engineered footprint that fits busy kitchens while sustaining 40,000 BTU thermal input for steady production rates.
The conveyor provides continuous product flow and precise dwell time control to maintain consistent cook profiles across shifts. Operators adjust belt speed to match throughput targets while minimizing rework and product variability.
The unit supplies 40,000 BTU of natural gas heat, enabling rapid recovery and uniform temperature across the cooking chamber. Chefs achieve repeatable results for high-volume applications without extended preheat cycles.
Natural gas operation integrates with commercial kitchen infrastructure and reduces electrical load to the 120v control circuit. Facilities benefit from lower amperage requirements while maintaining robust thermal performance.
A straightforward control panel offers direct setpoints for belt speed and temperature, simplifying operator training and shift turnover. Staff reproduce cook parameters quickly, reducing inconsistency between operators and service periods.
Commercial-grade materials and a serviceable design support daily use in demanding environments and facilitate routine maintenance tasks. Technicians access key components for cleaning and replacement, limiting downtime during peak service windows.
The oven balances a compact footprint with a stable installed mass of 374 pounds, allowing placement on standard kitchen floors while resisting movement during operation. Planners allocate space effectively and account for structural load without extensive modifications.
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• 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 gas connections and ventilation weekly, confirming 120v control wiring remains secure and free of corrosion. Clean conveyor belt daily with approved degreaser; remove crumbs and inspect for wear, replacing damaged sections per CSA guidance. Degas pilot assemblies and check burner ports monthly; brush ports and verify flame pattern. Lubricate chain and bearings quarterly with food-grade lubricant. Calibrate thermostat semiannually to maintain consistent 40,000 BTU output.