Stop sacrificing throughput for consistent cook quality. This conveyor pizza oven combines controlled gas heat with rapid air movement to deliver uniform results across large runs while maintaining operational reliability in high-demand kitchens. Operators benefit from repeatable cook profiles, simplified controls, and durable construction designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the oven before cleaning. Remove conveyor belts and wash with warm, soapy water; dry parts thoroughly. Scrape grease from interior surfaces, collect debris, and wipe with a mild degreaser rated for food equipment. Clean vents and condensers to improve efficiency and lower utility costs. Inspect seals and burners; replace worn parts to prevent failures. Follow CSA and UL maintenance guidelines and document each cleaning to pass inspections.#@@#Additional Info#@#Lincoln Foodservice 1451-000-U Liquid Propane Impinger I conveyor pizza oven delivers 120,000 BTU with 120 volts and 34,800 watts, supports high-volume kitchens, has a 58" depth and 78" width, and carries UL and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cook quality. This conveyor pizza oven combines controlled gas heat with rapid air movement to deliver uniform results across large runs while maintaining operational reliability in high-demand kitchens. Operators benefit from repeatable cook profiles, simplified controls, and durable construction designed for continuous service.
#@@# Ventilated Conveyor#@#
The conveyor features a driven belt that moves products at adjustable speeds, enabling precise time and temperature control for consistent browning and melt. Facility staff can program throughput to match peak demand while preserving product integrity across each load.
#@@# Gas Heat System#@#
The unit operates on liquid propane and produces an output rated at 120,000 BTU to sustain continuous cooking cycles. Kitchen managers enjoy steady thermal performance that reduces cycle variability and supports extended production without frequent relighting.
#@@# Impingement Airflow#@#
Directed impingement accelerates heat transfer to the crust and toppings, shortening cook times and improving edge-to-center consistency. Staff achieve higher output per hour while maintaining target texture and moisture levels on finished pies.
#@@# Electrical Integration#@#
The oven requires 120 volts and draws approximately 34,800 watts, providing integrated electrical support for controls, motors, and fans. Maintenance teams find service points accessible, and electrical systems are compatible with typical commercial circuits when installed per code.
#@@# Construction Durability#@#
Engineered with robust components and a total shipping weight near 725 pounds, the cabinet withstands rigorous daily operation in busy kitchens. Supervisors benefit from reduced downtime and extended service intervals due to heavy-duty materials and industrial-grade fabrication.
#@@#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 clean carbon deposits with a brass brush to maintain consistent flame patterns and heat transfer. Calibrate thermostat quarterly and verify conveyor speed settings against bake profiles. Replace gaskets and seals at first sign of wear to prevent heat loss. Flush fuel lines annually and test regulator pressure to confirm Liquid Propane supply stability. Document maintenance actions and maintain CSA and CE certification records for audits.