Built for continuous service in high-demand kitchens, this conveyor oven package delivers consistent throughput and precise thermal control while fitting standard kitchen power and gas supplies. Designed for operations that require rapid, repeatable cooking cycles, the unit operates at 120,000 BTU and connects to a 120 volts electrical supply to power controls and conveyor drive systems. Operators gain a combination of gas-fired heat and mechanical conveyance that reduces labor for staging and monitoring while maintaining product consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the Lincoln Impinger I. Remove belts and crumb trays; soak trays in warm water with mild detergent. Scrub oven interior with a non-abrasive pad and food-safe cleaner to remove grease and bacteria. Clean conveyor belt per manufacturer instructions and dry fully before reassembly. Wipe exterior with a soft cloth. Vacuum or brush condenser and vents to prevent fires and improve efficiency. Verify seals and test operation after reconnecting power and gas.#@@#Additional Info#@#Lincoln Foodservice 1400-FB2G Impinger I conveyor oven delivers 120,000 BTU natural gas heat, 120 volts control, 78" width, 64.63" height, supports high-throughput cooking, features CSA certification, and has a 1,919 pounds chassis for durability.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this conveyor oven package delivers consistent throughput and precise thermal control while fitting standard kitchen power and gas supplies. Designed for operations that require rapid, repeatable cooking cycles, the unit operates at 120,000 BTU and connects to a 120 volts electrical supply to power controls and conveyor drive systems. Operators gain a combination of gas-fired heat and mechanical conveyance that reduces labor for staging and monitoring while maintaining product consistency.
#@@# Heat Delivery#@#
The gas-fired impingement system directs high-velocity hot air across products to shorten cook times and promote uniform crust formation. Engineers sized the system to operate at 120,000 BTU, enabling rapid temperature recovery during continuous cycles and minimizing throughput variation.
#@@# Conveyor Control#@#
A variable-speed conveyor allows chefs to tune dwell time precisely for different menu items, from frozen par-bakes to fresh sandwiches. Technicians can adjust belt speed to balance color development and internal temperature without altering cook chamber set points.
#@@# Electrical Interface#@#
The package requires a 120 volts connection for controls and motor drive, simplifying integration into typical commercial kitchen electrical infrastructure. Electric power supports digital control functions and reliable conveyor motor performance under heavy load.
#@@# Footprint And Dimensions#@#
The oven measures approximately 78 inches wide, 64.63 inches high, and 58 inches deep, providing a substantial processing zone while remaining compatible with standard production lines. Designers positioned the unit to allow service access panels and routine maintenance clearances within common back-of-house layouts.
#@@#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 Impinger I Oven Package gas model 1400-FB2G with scheduled inspections, cleaning, and component replacement for reliable output. Inspect gas connections and burner assemblies weekly; tighten fittings and check natural gas pressure per guidelines. Clean conveyor belts and impingement manifolds daily to remove debris and prevent airflow issues. Vacuum condenser and ventilation paths monthly for thermal transfer. Replace door gaskets at wear signs to maintain seal integrity.