Stop sacrificing throughput for consistency. This commercial conveyor oven delivers controlled, repeatable cooking across high-volume workflows while maintaining precise temperature and airflow to stabilize product quality and reduce waste. Designed for kitchens that schedule continuous runs, the unit pairs industrial gas power with compact controls to streamline output without sacrificing operator control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool completely. Remove conveyor belts and trays; soak trays in warm, soapy water and scrub with a non-abrasive pad. Vacuum crumbs and wipe interior with a mild detergent solution; rinse with clean water and dry. Clean vents and grease traps to prevent fires. Inspect seals and burners; remove grease buildup with a degreaser rated for gas ovens. Reinstall parts, reconnect power, and run an empty cycle to verify operation and safety.#@@#Additional Info#@#The Lincoln Foodservice 1180-FB1G Impinger II Express oven offers 40,000 BTU natural gas power, a 120v electrical connection, and conveyor cooking for consistent throughput. Its 374-pound chassis and CSA-listed components support busy operations.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This commercial conveyor oven delivers controlled, repeatable cooking across high-volume workflows while maintaining precise temperature and airflow to stabilize product quality and reduce waste. Designed for kitchens that schedule continuous runs, the unit pairs industrial gas power with compact controls to streamline output without sacrificing operator control.
#@@# Gas Heat System#@#
The oven uses a 40,000 BTU natural gas burner to sustain consistent cooking energy across extended runs. Operators gain predictable heat, ensuring hold times and cook profiles remain stable even during peak service periods.
#@@# Conveyor Drive Control#@#
A variable-speed conveyor allows technicians to adjust dwell time for specific products and recipes. Managers obtain throughput flexibility, enabling the same footprint to handle both batch and continuous production without mechanical changeover.
#@@# Compact Electrical Interface#@#
The unit requires 120 volts for controls and motors, minimizing electrical upgrades in most kitchen layouts. Facilities can integrate the oven without major rewiring, reducing installation time and upfront infrastructure costs.
#@@# Durable Construction#@#
Stainless-steel panels and commercial-grade components withstand daily cleaning and continuous operation. Maintenance crews can perform routine service easily with access panels and standardized parts, lowering downtime and repair labor.
#@@# Consistent Airflow Technology#@#
Engineered airflow distributes heat evenly across the belt to eliminate hot spots and undercooked sections. Chefs achieve uniform results across trays and pans, simplifying portioning and quality control.
#@@# Space Efficient Footprint#@#
The package consolidates conveyor performance into a compact footprint suitable for line, satellite, or commissary kitchens. Facility planners can place the oven in tight prep areas while maintaining service flow and access for staff.
#@@#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#@#Maintain the Lincoln Foodservice 1180-FB1G Impinger II Express Oven by inspecting the conveyor belt daily for wear and tracking; adjust per manufacturer specifications. Clean the oven interior after each shift with a nonabrasive degreaser and soft brushes to prevent residue. Flush the gas manifold monthly and ensure burner ports are clear; replace clogged ports. Lubricate bearings quarterly with food-grade lubricant. Calibrate temperature sensors biannually and document readings.