Stop sacrificing throughput for consistency. This conveyor oven package delivers controlled, high-capacity cooking that maintains uniform results across long production runs. Operators can process large orders reliably while managers track energy and space efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove trays and conveyor; soak parts in warm, soapy water. Wipe interior with a mild detergent and a soft cloth to remove grease and food residue. Clean vents and hood filters weekly to prevent fires. Vacuum condenser coils and check burners for buildup to save energy and avoid breakdowns. Sanitize food contact surfaces with an approved sanitizer to stop sickness. Inspect seals and replace if worn before returning power.#@@#Additional Info#@#Lincoln Foodservice 1180-FB1G Impinger II Express conveyor oven offers 40,000 BTU natural gas output, 120v connection, and weighs 374 pounds, ensuring consistent cook times, adjustable airflow, and programmable controls for high-volume operations.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This conveyor oven package delivers controlled, high-capacity cooking that maintains uniform results across long production runs. Operators can process large orders reliably while managers track energy and space efficiency.
#@@# 40,000 BTU Output#@#
This unit provides 40,000 BTU of natural gas firing to drive rapid, even heating across the conveyor path. Kitchens can sustain continuous cook cycles for pizzas, sandwiches, and high-volume menu items without frequent cooldowns.
#@@# Conveyor Heat Transfer#@#
A forced-air impingement system accelerates heat transfer and shortens cycle times through high-velocity jets directed at product surfaces. Foodservice teams achieve consistent crust color and internal temperature with reduced dwell times compared to passive ovens.
#@@# Compact Floor Footprint#@#
The package installs on a compact footprint that fits limited line spaces while preserving throughput capacity. Operators gain production capability without major reconfiguration of existing kitchen layouts.
#@@# Integrated Electrical Interface#@#
The oven uses a 120v electrical supply for controls and blower systems, enabling simple connection to typical commercial circuits. Maintenance staff can service control components quickly using common voltage design standards.
#@@# Durable Construction#@#
Steel and stainless components resist commercial wear and allow daily cleaning routines to remove flour and grease deposits. Supervisors can extend service life and reduce replacement frequency through routine maintenance.
#@@# Precise Temperature Control#@#
Digital controls and calibrated sensors maintain setpoints across the conveyor, reducing product waste and manual intervention. Chefs can repeat menu specifications with predictable outcomes and minimal adjustment.
#@@# Commercial Weight Capacity#@#
At 374 pounds shipping weight, the package balances robust build quality with manageable handling for installation teams.
#@@#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 belt tension weekly and adjust per Lincoln Foodservice guidelines to prevent tracking issues and uneven cooking. Clean interior airflow pathways and impingement jets daily with approved degreaser to maintain heat transfer and reduce soot accumulation. Verify burner ports and pilot assemblies monthly; remove carbon deposits with a brass brush. Lubricate conveyor bearings quarterly and confirm 120v controls and electrical connections are secure.