This low-profile conveyor oven delivers continuous, controlled cooking at 110,000 BTU while preserving product quality across long service periods. Designed for high-volume kitchens, it combines robust gas conversion to support sustained operations without frequent interventions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut gas supply. Remove conveyor belts and crumb trays; wipe loose debris with a dry brush. Mix mild detergent with warm water and use a non-abrasive cloth to clean interior and exterior surfaces. Clean vents and burners of grease with degreaser rated for commercial kitchens, then rinse thoroughly. Inspect seals and controls; replace worn parts. Reassemble when fully dry, restore gas and power, and run a short heat cycle to verify safe operation.#@@#Additional Info#@#Lincoln Foodservice 1600-FB3G impinger conveyor oven delivers 110,000 BTU natural gas power with 120v controls, 80" width, 60.5" depth, weighs 2784 pounds, and meets NSF and CSA certifications for high-volume pizza throughput.#@@#General Info#@#Description #@#
This low-profile conveyor oven delivers continuous, controlled cooking at 110,000 BTU while preserving product quality across long service periods. Designed for high-volume kitchens, it combines robust gas conversion to support sustained operations without frequent interventions.
Engineered impingement forces heated air directly onto products to accelerate cook cycles and maintain uniform crust and toppings. Operators gain repeatable results across continuous runs, reducing returns and manual adjustments.
Measures 80 inches wide by 66.38 inches high with a 60.5 inch depth, fitting into constrained kitchen lines while providing a full production capacity. Managers conserve floor space and streamline workflow by stacking or aligning adjacent prep stations.
Rated for natural gas input and specified at 110,000 BTU, the unit supplies consistent thermal energy for steady cook profiles. Technicians adjust settings quickly using standard 120 volts electrical controls to balance speed and finish.
Conveyor drive provides steady belt speed for predictable bake times and consistent output during peak service. Chefs calibrate belt pace to match menu needs and eliminate guesswork during rush periods.
Built to commercial specifications with a gross weight near 2784 pounds, the oven sustains continuous operation and intensive use. Maintenance teams inspect accessible panels and service points to minimize downtime and protect long-term value.
Meets applicable safety standards with CSA recognition and standard electrical configuration at 120 volts, ensuring compliance for institutional environments. Facility managers document certification for audits and insurance records.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Refer to the manufacturer’s manual for ventilation and clearances before installation. Clean conveyor belt daily by removing crumbs and using a non-abrasive brush and approved degreaser; rinse with water and dry thoroughly. Inspect gas connections and fittings weekly for leaks using a soap solution; tighten fittings and replace defective seals immediately. Calibrate thermostat monthly and verify 120v supply integrity. Lubricate drive chains per schedule and document all maintenance actions.