Built for continuous high-volume cooking, this conveyor oven package delivers consistent heat and fast throughput without sacrificing control. Operators gain reliable 120,000 BTU natural gas performance that maintains product quality during extended service periods. Facilities benefit from a compact footprint that integrates seamlessly into existing production lines while meeting commercial certification requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the gas supply. Remove conveyor belts and wash with warm, soapy water; rinse and dry. Scrape and vacuum burner housings and crumb trays. Clean interior with non-abrasive detergent; avoid direct water on controls. Degrease vents and oven hood to reduce fire risk. Inspect seals and replace if worn. Clean condenser coils and filters to improve efficiency and lower utility bills. Follow CSA and manufacturer maintenance schedules.#@@#Additional Info#@#Lincoln Foodservice 1400-1G Impinger I conveyor oven offers 120,000 BTU natural gas performance, a 120v control system, 78" width, 58" depth, CSA certification, and weighs 920 pounds, ensuring high-throughput baking for restaurants and institutions.#@@#General Info#@#Description #@#
Built for continuous high-volume cooking, this conveyor oven package delivers consistent heat and fast throughput without sacrificing control. Operators gain reliable 120,000 BTU natural gas performance that maintains product quality during extended service periods. Facilities benefit from a compact footprint that integrates seamlessly into existing production lines while meeting commercial certification requirements.
#@@# Energy Efficient Heating#@#
The unit employs a 120,000 BTU natural gas system optimized for efficient heat transfer, significantly reducing cycle time and fuel waste. Engineers have designed airflow and insulation to enhance thermal delivery while minimizing heat loss to the kitchen environment.
#@@# Conveyor Throughput Control#@#
A variable-speed conveyor ensures consistent dwell time and uniform cooking across each pass, enabling operators to match output to demand effectively. Technicians can quickly adjust speed settings to accommodate different product profiles without altering temperature setpoints.
#@@# Compact Industrial Footprint#@#
With a depth of 58 inches and a width of 78 inches, this oven provides substantial cooking capacity within a limited floor area, supporting tight kitchen layouts. Maintenance staff benefit from access panels positioned for easy service, reducing downtime during routine inspections.
#@@# Electrical Compatibility#@#
The oven operates on 120v power for controls and auxiliary systems, simplifying integration with standard kitchen electrical infrastructure. Technicians find that voltage requirements align with common commercial circuits, minimizing the need for special wiring.
#@@# Durable Construction#@#
Manufacturers built the oven to commercial standards using materials selected for continuous operation and easy cleaning, supporting long duty cycles. Operators experience fewer service interruptions due to robust component selection and accessible service points.
#@@#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 daily for food debris and adjust tracking to prevent edge wear. Clean chamber and heat exchanger weekly with manufacturer-approved alkaline detergent to remove grease; rinse thoroughly and dry before use. Check gas connections and 120v electrical cord monthly for leaks or frays; tighten fittings and replace worn components. Calibrate thermostat quarterly and verify 120,000 BTU output with a certified technician. Replace door seals when compression decreases.