Handle continuous high-volume production without sacrificing consistency or thermal control. This low-profile impinger oven package delivers 110,000 BTU of natural gas heat and moves product through a controlled conveyor environment to sustain throughput and uniform results across shifts. Operators gain predictable cook cycles, simplified controls, and certification compliance that support foodservice programs in restaurants, campuses, hospitals, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove debris from the conveyor and interior. Wipe the interior with a mild detergent and soft cloth; scrub stubborn grease with a non-abrasive pad. Clean vents, burners, and pilot areas weekly; inspect seals and replace if worn. Vacuum condenser and exterior coils to improve efficiency. Rinse and dry all surfaces before reconnecting power. Regular cleaning reduces bacteria, lowers fire risk, cuts energy use, and prevents breakdowns.#@@#Additional Info#@#Lincoln Foodservice's 1600-3G Impinger conveyor oven offers 110,000 BTU natural gas heating with 120 volt controls. It measures 80" wide and 60.5" deep, weighs 2,784 pounds, and supports consistent cook times and conveyor speed adjustments.#@@#General Info#@#Description #@#
Handle continuous high-volume production without sacrificing consistency or thermal control. This low-profile impinger oven package delivers 110,000 BTU of natural gas heat and moves product through a controlled conveyor environment to sustain throughput and uniform results across shifts. Operators gain predictable cook cycles, simplified controls, and certification compliance that support foodservice programs in restaurants, campuses, hospitals, and catering operations.
#@@# Convection Conveyor#@#
This conveyor design forces hot air across the product for even heat transfer and repeatable performance. Operators maintain consistent cook yields across full loads while reducing rework and product variation.
#@@# High Heat Output#@#
Providing 110,000 BTU, the unit supplies rapid recovery and stable temperature under continuous demand. Kitchens minimize hold times and meet peak service volumes without manual intervention.
#@@# Low Profile Footprint#@#
The compact height and 80-inch width optimize line integration beneath low hoods and in restricted spaces. Installers position the unit on existing countertops or stands to preserve workflow and minimize footprint disruption.
#@@# Gas Operation#@#
Configured for natural gas, the system connects to standard kitchen fuel infrastructure and delivers efficient thermal energy. Technicians access straightforward service points for routine maintenance and gas system checks.
#@@# Certified Compliance#@#
Listed with CSA and NSF certifications, the oven meets regulatory requirements for commercial food preparation. Managers document compliance for audits, permitting, and institutional procurement standards.
#@@# Electrical Interface#@#
Operating on 120 volts, the package simplifies electrical integration for controls and conveyor motors. Maintenance teams experience consistent power characteristics that reduce diagnostic complexity during service.
#@@#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 weekly and adjust tension to prevent tracking issues. Clean interior surfaces after each shift with food-safe detergent and rinse with potable water. Flush gas lines quarterly and verify 120v electrical connections annually for secure terminals. Replace worn gaskets promptly to maintain thermal efficiency and inspect burner ports monthly for obstructions. Calibrate thermostat controls biannually and log temperature differentials for consistent 110,000 BTU output.