Description
The Lincoln 1180-3E Impinger® II conveyor oven is designed to maximize production in a minimal footprint, featuring three stacked ovens mounted on a low stand. This configuration is ideal for high-volume facilities where space is at a premium. Each oven boasts a spacious 28-inch-long baking chamber and an 18-inch-wide conveyor belt, providing ample capacity to accommodate large products such as pizzas, flatbreads, and pans of pasta. Loading food into the oven is convenient and straightforward, as it can be done from the front.
Powered by gas and utilizing impingement technology, the Lincoln 1180-3E conveyor oven delivers fast and reliable cooking results. By blasting food with hot air rather than relying on radiant heat, this oven ensures a faster and more consistent bake compared to traditional ovens. To achieve the desired level of doneness, the oven’s temperature and bake time are adjustable, allowing for precise control over the cooking process. The ovens are managed with simple digital controls that require minimal training, making operation intuitive and efficient. With its compact design, high capacity, and advanced cooking technology, the Lincoln 1180-3E is an excellent choice for maximizing productivity in commercial kitchens while delivering top-quality results.
Standard Features
Triple-stacked for maximized cooking capacity
Simple-to-operate on/off switches minimize confusion
Conveyor speed and bake time are adjustable with microprocessor controls
Lighted panels show digital control options, temperature information, and diagnostic messages
Front-loading baking chamber is 28 in. long
Doors can be removed for swift cleaning
Conveyors are 18 in. wide to accommodate large products
Radiant finger setups
Take-off shelves
Low stand with casters
Durable, attractive, stainless steel construction on the sides, top, and front
Cook time range: 1-30 min.
Temperature range: 250-575 degrees F
40,000 BTU
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