Stop settling for slow throughput when demand rises. This electric conveyor oven delivers continuous, consistent cooking for high-volume kitchens, maintaining uniform results across long production runs. Foodservice teams rely on robust power and precise control to keep lines moving and quality steady.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove conveyor belt per manual and wipe with a food-safe detergent and warm water. Scrub interior surfaces to remove grease; use a degreaser for heavy buildup. Clean vents and exhaust to reduce fire risk. Vacuum condenser coils and check electrical connections for wear to prevent breakdowns. Dry all parts before reassembly. Routine cleaning reduces bacteria, cuts energy use, and helps pass CSA inspections.#@@#Additional Info#@#Lincoln Foodservice 3240-3V 77.6" electric conveyor oven delivers 24.0 kW at 240v for high-volume baking. It measures 77.6" W x 71.8" H x 60.1" D, weighs 2638 pounds, and has CSA and cULus certifications for consistent cooking.#@@#General Info#@#Description #@#
Stop settling for slow throughput when demand rises. This electric conveyor oven delivers continuous, consistent cooking for high-volume kitchens, maintaining uniform results across long production runs. Foodservice teams rely on robust power and precise control to keep lines moving and quality steady.
#@@# Power Rating#@#
24000 Watts supply consistent thermal energy for sustained operation in busy environments. Technicians can expect predictable heat output that supports high throughput without frequent recovery delays.
#@@# Conveyor Width#@#
77.6 inches of conveyor space enables extended product flow and large batch handling on a single pass. Operators can stage multiple items and maintain continuous processing that reduces handling time.
#@@# Electrical Configuration#@#
240 volts, 24.0kW system integrates with commercial electrical infrastructure and supports heavy-duty use. Engineers will appreciate the straightforward single-phase requirement for planning service connections.
#@@# Safety Certification#@#
CSA and cULus listings verify compliance with recognized safety standards for North American installations. Facility managers gain documentation that simplifies inspections and risk assessments.
#@@# Construction Design#@#
Floor model layout with industrial chassis provides stable installation and accessible service points. Maintenance crews access internal components for scheduled upkeep without disrupting production areas.
#@@# Throughput Control#@#
Conveyor mechanism and temperature control deliver repeatable cook profiles across shifts, minimizing product variation. Culinary teams adjust speed and heat to meet menu specifications and maintain consistent results.
Company history traces to 1998, and the package targets chefs, restaurateurs, institutional kitchens, and hospitality operators who require reliable, electrically powered conveyor systems for sustained 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 remove debris to prevent uneven cooking and motor strain. Clean interior panels and conveyor with food-safe detergent and warm water; rinse thoroughly and dry before restart. Lubricate bearings monthly per Lincoln Foodservice specifications using approved lubricant. Verify door seals and control connections every 90 days; tighten terminal screws and replace damaged seals. Record maintenance actions and schedule CSA and cULus inspections annually.