Stop sacrificing throughput for consistency. This electric low-profile conveyor oven produces controlled, repeatable results while handling continuous high-volume pizza production, supporting operations that require steady output without compromising cook uniformity. Operators gain a reliable platform tuned for chain-speed workflows and consistent slice-to-slice quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove crumbs and grease from conveyor belts and trays with a nylon brush and a mild detergent solution; rinse with clean water and dry with a lint-free cloth. Clean interior surfaces and heating chambers with non-abrasive cleaners to prevent residue buildup. Degrease vents and ductwork regularly to reduce fire risk. Inspect seals and electrical connections; tighten or replace worn parts. Record cleaning dates to meet CSA and inspection requirements.#@@#Additional Info#@#Lincoln Foodservice 1600-FB2E Impinger oven delivers 22.0 kW (208v) power for high-throughput pizza production.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric low-profile conveyor oven produces controlled, repeatable results while handling continuous high-volume pizza production, supporting operations that require steady output without compromising cook uniformity. Operators gain a reliable platform tuned for chain-speed workflows and consistent slice-to-slice quality.
#@@# Heat Delivery#@#
This oven delivers 22,000 watts of electric power and 22.0 kW heat input, enabling rapid recovery and stable cook profiles under sustained loads. Technicians can rely on consistent thermal performance to minimize rework and maintain schedule adherence.
#@@# Conveyor Throughput#@#
The conveyor design supports continuous processing to maximize line velocity and reduce hold times during peak service. Managers can track throughput improvements while staff maintain consistent placement and portion timing.
#@@# Space Efficiency#@#
Low-profile construction reduces vertical clearance requirements with an overall height of 63.38 inches and a depth of 60.5 inches, enabling installation under low canopies or limited-height hoods. Engineers can plan kitchen layouts that optimize workflow without major structural modifications.
#@@# Electrical Compatibility#@#
The unit operates on 208 volts and meets CSA and NSF certification standards, ensuring compliance with common commercial electrical systems and sanitation protocols. Facilities staff can integrate the oven into existing 208v distribution with predictable load characteristics.
#@@# Robust Construction#@#
With a shipping weight of 1919 pounds and durable materials engineered for commercial service, the oven resists deformation and maintains alignment for the conveyor and heating elements. Maintenance teams will experience fewer adjustments and improved longevity when following scheduled service intervals.
#@@#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 remove accumulated debris to prevent uneven cooking and motor strain. Lubricate chains and bearings monthly using manufacturer-approved food‑grade lubricant, and verify belt tracking after adjustments. Descale steam ports quarterly to maintain heat transfer efficiency. Calibrate temperature sensors and verify 208v supply integrity during scheduled electrical inspections. Replace worn gaskets and document all maintenance actions for regulatory compliance.