Reliable high-capacity pizza production meets consistent thermal engineering in this conveyor oven designed for continuous commercial use. Operators gain steady throughput and precise heat control that support predictable cook times and uniform crust color across large volumes. Facilities requiring heavy daily output will appreciate the unit's robust construction and gas-fired design tailored for sustained operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close the gas supply. Remove debris from conveyor belt and brush crumbs from interior. Use a mild detergent and warm water to scrub stainless surfaces; rinse and dry thoroughly. Clean burners, vents, and grease trays weekly to prevent fire and bacterial growth. Inspect seals and gas lines monthly; tighten fittings and replace worn parts. Record cleaning dates to meet CSA and health inspection requirements.#@@#Additional Info#@#Lincoln Foodservice 1451-000-U Liquid Propane Impinger I Conveyor Pizza Oven delivers 120,000 BTU and 34,800 watts at 120 volts, uses propane, weighs 725 pounds, and is CSA and CE certified for high-volume pizza operations.#@@#General Info#@#Description #@#
Reliable high-capacity pizza production meets consistent thermal engineering in this conveyor oven designed for continuous commercial use. Operators gain steady throughput and precise heat control that support predictable cook times and uniform crust color across large volumes. Facilities requiring heavy daily output will appreciate the unit's robust construction and gas-fired design tailored for sustained operation.
#@@# Heat Transfer System#@#
This unit delivers 120,000 BTU through high-volume thermal circulation to maintain consistent cook profiles across the conveyor. Chefs achieve uniform bake results with minimal manual adjustments, lowering product variation during peak service periods.
#@@# Throughput Capability#@#
Conveyor speed and oven depth support continuous processing for high-volume kitchens, enabling dozens of pizzas per hour without batch staging. Managers optimize kitchen flow and reduce order lead times, increasing service velocity during peak demand.
#@@# Energy Supply Design#@#
The Liquid Propane configuration provides dependable on-site fuel compatibility for installations without natural gas lines. Engineers configure utility hookups to match site requirements, simplifying integration into existing kitchens.
#@@# Electrical Interface#@#
The oven operates on a 120 volts electrical connection while delivering up to 34,800 watts of element power for controls and auxiliaries. Technicians encounter standard voltage requirements that simplify circuit planning and reduce unexpected retrofit costs.
#@@# Construction and Dimensions#@#
Constructed for commercial environments, the unit measures 78 inches wide by 58 inches deep and 52 inches tall, with a shipping weight of 725 pounds. Installers plan floor space and clearances precisely, ensuring stable placement and service access.
#@@# Compliance and Certification#@#
Manufacturers designed the oven to meet CSA and CE certifications, indicating compliance with recognized safety and electromagnetic standards.
#@@#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#@#Perform daily inspections of conveyor belts and airflow channels to prevent buildup that reduces thermal transfer. Remove debris with a noncorrosive brush, apply a food-safe solvent to break down grease, rinse with warm water, and dry thoroughly. Lubricate chain links and bearings monthly with high-temperature grease rated for commercial ovens. Calibrate the thermostat and verify 120v supply and burner ignition weekly. Replace worn gaskets and check CSA and UL labels for compliance.