Stop compromising output for flavor. This conveyor impinger oven combines continuous throughput with consistent thermal delivery to produce uniform pizzas and baked items without bottlenecks. Foodservice teams benefit from predictable cook profiles and high hourly output while ensuring product consistency throughout each cook cycle.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the 1600-FB3G and allow surfaces to cool. Remove conveyor belt per manual and wash with warm, soapy water; rinse and dry. Clean oven interior with a mild degreaser, scrubbing grease traps and vents to reduce fire risk. Vacuum condenser and exterior vents to improve efficiency and lower bills. Sanitize food-contact surfaces to remove bacteria and meet CSA and health rules. Inspect seals and burners; replace worn parts to avoid breakdowns. Reconnect power when fully dry.#@@#Additional Info#@#Lincoln Foodservice 1600-FB3G Impinger low-profile conveyor oven delivers 110,000 BTU natural gas heat with 120v controls. It measures 80" wide, 66.38" high, weighs 2,784 pounds, and is CSA certified for high-throughput pizza production.#@@#General Info#@#Description #@#
Stop compromising output for flavor. This conveyor impinger oven combines continuous throughput with consistent thermal delivery to produce uniform pizzas and baked items without bottlenecks. Foodservice teams benefit from predictable cook profiles and high hourly output while ensuring product consistency throughout each cook cycle.
#@@# "Conveyor Throughput"#@#
Continuous belt motion supports nonstop loading and unloading cycles, enabling steady production in high-volume environments. Operators can set the conveyor speed to match cook specifications, maximizing items per hour while maintaining uniform color and internal temperature.
#@@# "High Thermal Output"#@#
A 110,000 BTU thermal system provides rapid heat transfer across the chamber, reducing dwell time and increasing hourly yield. Kitchen staff enjoy faster cook cycles for dense products and crust-forward items without sacrificing internal bake completion.
#@@# "Low Profile Design"#@#
A compact height minimizes overhead clearance requirements and fits tight kitchen footprints while preserving conveyor length for production. Engineers designed the profile to integrate seamlessly with counters and pass-through configurations to streamline workflow.
#@@# "Natural Gas Fueling"#@#
Natural gas operation delivers stable energy input and consistent flame distribution for repeatable results under variable load. Maintenance teams can easily access service points for routine inspection and burner adjustments.
#@@# "Electrical Compatibility"#@#
A 120v control system powers controls and ancillary components while simplifying integration with facility electrical standards. Technicians can service the low-voltage circuitry without interacting with high-voltage equipment, reducing downtime risk.
#@@# "Robust Construction"#@#
A welded frame and commercial-grade materials support continuous operation and heavy throughput across long shifts.
#@@#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 daily for food buildup and debris; sanitize with food-safe detergent and warm water. Lubricate bearings and chains monthly with approved lubricants and follow torque specs. Verify gas connections and test pressure regularly; replace damaged fittings right away. Calibrate temperature sensors quarterly and clean burners with a brass brush for efficiency. Record all service actions in CSA-compliant logs.