Description
The Lincoln 1600-FB2E Impinger® Low Profile conveyor pizza oven is engineered to optimize kitchen efficiency, allowing operators to simultaneously bake, heat, crisp, or cook a variety of items such as pizzas, pasta bakes, or sandwiches across its two decks. Leveraging advanced air impingement technology and the FastBake mechanism, this unit delivers exceptional performance by directing high-velocity heated jets of air to penetrate the cold food halo, reducing cook times by an impressive 35 percent.
Each deck of the Lincoln 1600-FB2E oven is equipped with separate digital control panels and microprocessors, providing operators with precise control over temperature settings ranging from 250 to 600 degrees Fahrenheit and belt speeds adjustable from 1-minute to 30-minute cook times. To prevent inadvertent adjustments during operation, the settings can be securely locked, ensuring consistent results with every use. Operators can easily monitor temperature, belt speed, and diagnostic messages using the fluorescent display readouts on each deck, allowing for quick and efficient operation.
For added flexibility, the direction of the conveyor belts can be reversed to accommodate various kitchen setups. Each deck features a front-loading glass access door, complete with cool-touch handles, facilitating easy product insertion while allowing additional contents to be loaded onto the belt as needed. When maintenance or cleaning is required, the belts can be accessed from the side for effortless removal.
Despite being a double-stacked unit, the Lincoln 1600-FB2E conveyor pizza oven maintains a compact footprint, measuring 80 inches wide by 6012 inches deep, the same as single-stack options. To further increase capacity, it can be stacked with one additional oven from the Low Profile series. Positioned on a stand, this oven ensures easy cleaning beneath it, while its stainless steel front, top, and sides provide durability and resistance to rust and corrosion, guaranteeing long-term reliability even in the most demanding kitchen environments.
Standard Features
Part of the Impinger and Low Profile series
Double-stack oven with 2 conveyor belts
(2) 40-in.-wide baking chamber
Heats with advanced air impingement technology and FastBake technology
FastBake finger setup
Operating temperature range: 250-600 degrees F
Cook time range: 1-30 minutes
Digital control panels feature lockable settings
Fluorescent displays with readouts of temperature, belt speed, and diagnostic messages
On/off switches
Indirect belt drive can be reversed
Product-stop function
2 front-loading glass access doors
Cool-to-the-touch handles
Sides can be removed for conveyor belt access
Corrosion- and rust-resistant steel front, top, and sides
Can be stacked with another unit
Take-off shelf and stand
6-in. minimum clearance required between rear of oven and combustible surface
Minimum right-side clearance from other cooking equipment: 24 in.
Minimum clearance required to remove conveyor for cleaning: 11 ft.
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