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Lincoln Foodservice 1450-000-U Natural Gas Lincoln Impinger I Conveyor Pizza Oven

Lincoln Foodservice 1450-000-U Natural Gas Lincoln Impinger I Conveyor Pizza Oven

Lincoln Foodservice

Was: $17,854.10
Now: $15,279.83
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SKU:
1450-000-U
Weight:
725.00 LBS
Shipping:
Calculated at Checkout
SKU Number:
1450-000-U__48
Conveyor Qty (per deck):
1
Deck Qty:
1
Oven Type:
Floor Model
Oven Width:
60" - 80"
email_price:
no
Tags:
Oven, Gas, Conveyor
Label Option type:
rectangles
Net Price:
12524.45
msrp_price:
no
Product Taxonomy:
CulinaryDepot>>Restaurant Equipment>>Commercial Oven>>Conveyor Oven and Impinger Oven
call_price:
no
map_price:
yes
add_to_cart:
no
MAP Price:
17854.10
Manufacturer:
Lincoln Foodservice
login_price:
yes
Product ID:
0ff1a3f4-be0d-dd11-a23a-00304834a8c9
List Price:
32462.00
Taxonomy Weight:
725
Filter_Manufacturer:
Lincoln Foodservice
Trigger BC Integration:
Y-6/10/2026_6:00PM
Primary Image:
1450-000-U.png
Voltage:
120v
Other Available Options:
Natural Gas
Filter_Power Type:
Natural Gas
specsheet:
Lincoln Foodservice_1450-000-U.pdf
Sale Price:
15279.83
Filter_Voltage:
120 Volts
Power Type:
Natural Gas
Total BTU:
120,000 BTU
Filter_Watts:
30000 - 72000 Watts
Filter_Features:
Casters
Filter_Total BTU:
100,000 - 198,000 BTU
UL Certified:
Yes
CE Certified:
Yes
UL EPH Classified:
Yes
Keyfeatures5:
725 pounds stainless steel construction
Keyfeatures4:
78" width fits high-volume lines
Keyfeatures6:
CSA and CE certified for commercial use
Keyfeatures:
120,000 BTU natural gas for fast throughput
Keyfeatures3:
120 volts, 34,800 Watts for controls
Keyfeatures2:
Conveyor design ensures cook uniformity
short_description:
Lincoln Foodservice 1450-000-U natural gas impinger conveyor oven offers controlled baking for high-volume pizza and foodservice.
Lead Time:
30 Business Days
Ship From:
71129
is free shipping:
Yes
Allow to show add to cart:
Login for details
Packed By:
1 each
Adding to cart… The item has been added
The oven performs across a 30,000 to 72,000 watt operational window with total output labeled between 100,000 and 198,000 BTU, permitting adjustment for varied product requirements. Kitchen operators can tune throughput to match product size and desired browning without compromising interior consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove trays and belts, brush loose debris, vacuum accessible crevices. Wash removable parts in warm, soapy water; rinse and dry. Wipe interior surfaces with a mild detergent solution, avoiding electrical components. Clean vents and exhaust to remove grease deposits to reduce fire risk. Inspect seals and controls; tighten or replace worn parts. Record cleaning date and findings to ensure food safety and CSA compliance.#@@#Additional Info#@#The Lincoln Foodservice 1450-000-U Impinger I conveyor pizza oven uses natural gas, delivering 120,000 BTU and 34,800 watts. It measures 78" wide by 52" high by 58" deep, weighs 725 pounds, and includes CSA, CE, and UL certifications.#@@#General Info#@#Description #@# The oven performs across a 30,000 to 72,000 watt operational window with total output labeled between 100,000 and 198,000 BTU, permitting adjustment for varied product requirements. Kitchen operators can tune throughput to match product size and desired browning without compromising interior consistency.#@@#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 burner ports weekly and remove carbon buildup with a brass brush to maintain flame pattern and heat transfer. Verify gas connections and test for leaks using approved soap solution; repair fittings that show bubbles. Clean conveyor belt nightly with food-safe degreaser and hot water; dry components before restart. Lubricate bearings monthly per manufacturer guidelines and tighten drive chains to specified tension. Calibrate thermostat quarterly for consistent bake profiles.
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