Stop sacrificing throughput for consistency. This electric conveyor oven combines continuous production with targeted air impingement to deliver uniform cook profiles while supporting large-volume operations. Operators gain predictable yields and simplified workflow control during demanding service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove conveyor belts and trays; wash in warm, soapy water and dry. Scrape grease from surfaces and vacuum debris. Apply an approved oven cleaner to vents and heating chambers, scrub with a non-abrasive pad, then rinse. Wipe the exterior with mild detergent, clean door seals, and check electrical connections. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#Lincoln Foodservice 1400-FB1E Impinger I conveyor oven delivers 27.0 kW at 120/208 volts, 58" depth, and 920 pounds shipping weight; CSA, CE, and UL certified for high-throughput cooking in foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric conveyor oven combines continuous production with targeted air impingement to deliver uniform cook profiles while supporting large-volume operations. Operators gain predictable yields and simplified workflow control during demanding service periods.
#@@# Power Density#@#
Delivering 27.0kW and rated between 20,000 and 29,300 watts, this oven sustains high thermal input for continuous cook cycles. Facilities requiring steady output benefit from the unit's capacity to maintain set temperatures under load.
#@@# Conveyor Throughput#@#
The conveyor design moves products at controlled belt speeds to ensure consistent cook times across shifts. Kitchens optimize line flow and reduce operator intervention by matching belt speed to menu requirements.
#@@# Digital Control#@#
Integrated electronic controls allow precise temperature and belt adjustments to reproduce set recipes. Chefs reduce variability and training time by storing repeatable parameter sets for common items.
#@@# Energy Distribution#@#
A focused impingement airflow system directs heat across the belt for even surface coloration and internal doneness. Maintenance teams observe fewer reworks, and managers track predictable yields for inventory planning.
#@@# Electrical Specification#@#
The oven operates on 120/208v service and draws full 27.0kW power, enabling straightforward integration into three-phase electrical plans. Facility engineers can size breakers and distribution with the specified voltage and wattage data.
#@@# Construction Mass#@#
With a listed weight of 920 pounds and exterior dimensions approximately 78 inches wide and 52 inches high, the unit installs on standard kitchen floor space while providing a stable platform for heavy-duty use. Installation crews plan for handling and anchoring based on the specified mass.
#@@#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 belts daily for wear and proper tracking; adjust tension according to manufacturer guidelines to prevent misalignment. Clean chamber and air pathways after each shift using approved detergent and nonabrasive cloths to maintain heat transfer efficiency. Descale steam traps and inspect blowers monthly; replace worn bearings and gaskets per service intervals. Verify voltage and connections regularly to avoid thermal damage and ensure CSA and UL compliance.