{"title":"Conveyor Ovens","description":"\u003c!-- Intro Section --\u003e\n\n\u003cp\u003eA commercial conveyor oven moves food through a heated chamber on a belt at a set speed, so every pizza, sandwich, or tray comes out the same whether a line cook or a new hire loaded it. Most units on this page are impinger ovens: columns of hot air hit the product from above and below through removable finger plates, baking a pizza in three to six minutes with no turning and no oven watching. Electric, natural gas, and propane models run from countertop size up to triple-stack floor packages with 16 to 32 inch belts.\u003c\/p\u003e\n\n\u003cp\u003eCountertop conveyor ovens with 10 to 20 inch belts cover sandwich shops, cafes, bars, and food trucks. Single-deck floor models handle a pizzeria or fast casual line, and double and triple stacks on caster stands let delivery and carryout operations double or triple output from one footprint. Ventless electric versions install without a hood where the lease or the building rules it out.\u003c\/p\u003e\n\n\u003c!-- more --\u003e\n\n\u003c!-- Detailed Section --\u003e\n\u003ch2\u003eCommon Types of Commercial Conveyor Ovens\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eImpinger conveyor pizza ovens:\u003c\/strong\u003e The core of the category. Air impingement bakes faster than a deck oven at lower temperatures, typically 250 to 600°F, and the finger plates pull out from the front for cleaning. Belt widths of 18, 20, 24, and 32 inches set how many pies run side by side.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElectric conveyor ovens:\u003c\/strong\u003e Available in single-phase and three-phase versions, usually on a dedicated circuit per deck at 208 or 240V. Electric is the pick for countertop units, ventless models, and kitchens without gas service.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGas conveyor ovens:\u003c\/strong\u003e Natural gas and liquid propane models with burners that step between a low fire and a high fire for fast recovery under back-to-back loads. Gas keeps operating cost down on a high-volume pizza line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVentless conveyor ovens:\u003c\/strong\u003e Electric models with catalytic converters that scrub grease and smoke so no Type I hood is needed. They fit mall food courts, convenience stores, stadium stands, and second locations where running ductwork is not an option.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountertop conveyor ovens:\u003c\/strong\u003e Compact 10 to 20 inch belt units for sandwiches, flatbreads, parbaked pizza, and toasted subs. Features include a front-loading glass door, adjustable belt speed, and a removable crumb tray. Radiant countertop units bake about 16 fourteen-inch pizzas per hour; countertop impingers run quietly enough for an open kitchen.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStacked conveyor oven packages:\u003c\/strong\u003e Single, double, and triple-stack sets that include the oven decks, a caster stand, and shelving, so the install arrives as one order. Stacking adds capacity in the same floor space, and most decks stack up to three high.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBuying a Commercial Conveyor Oven\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBelt width and chamber length:\u003c\/strong\u003e Width decides how many pizzas bake at once; chamber length and belt speed decide bake time. An 18 inch belt runs one 16 inch pie at a time, a 32 inch belt runs two 16 inch pies side by side. Floor models on this page rate 76 to 222 twelve-inch pizzas per hour per deck.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStacking for volume:\u003c\/strong\u003e Start with one deck and add a second or third later. Each deck has its own controls, so a stack can run pizza on one belt and wings or sandwiches on another at a different temperature.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHood or ventless:\u003c\/strong\u003e Gas units and standard electric units need a Type I hood sized for roughly 450 to 800 CFM per stack. Ventless models trade a higher purchase price for no hood, no ductwork, and a faster permit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElectrical:\u003c\/strong\u003e Countertop units plug into a 120V or 240V outlet. Floor decks typically draw about 10 kW each and are ordered in single-phase or three-phase to match the panel. Gas models still need a 120V connection for controls and the belt motor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eControls:\u003c\/strong\u003e Digital controls show set temperature, actual temperature, and belt speed on one display. Touchscreen models add stored recipes, one-touch eco mode that idles the oven between rushes, and reversible belt direction so the oven fits a left-to-right or right-to-left line.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSplit belt option:\u003c\/strong\u003e Some 32 inch models offer a split belt that divides the conveyor into two independent lanes at different speeds, so a thin crust and a deep dish can run at the same time.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeyond pizza:\u003c\/strong\u003e Conveyor ovens handle wings, sandwiches, flatbreads, cookies, and reheated entrees. Chains use them for menu consistency across locations because the belt removes operator judgment from the bake.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCommercial Conveyor Oven FAQs\u003c\/h2\u003e\n\u003ch3\u003eWhat Is the Purpose of a Conveyor Oven?\u003c\/h3\u003e\n\u003cp\u003eA conveyor oven delivers the same bake on every item without an operator managing it. Food enters one end on the belt, passes through the heated chamber at a fixed speed, and exits done on the other side. That consistency is why pizza delivery chains, fast casual concepts, and convenience stores standardize on them: a new employee produces the same pizza as a ten-year veteran, and throughput scales by adding decks instead of adding skill.\u003c\/p\u003e\n\n\u003ch3\u003eCan You Cook Pizza in a Conveyor Oven?\u003c\/h3\u003e\n\u003cp\u003eYes. Pizza is the main job for most conveyor ovens, and impingement models bake a 16 inch pie in three to six minutes with an evenly browned bottom and a fully melted top. Thin crust, hand tossed, pan, and parbaked crusts all run on a conveyor; thicker crusts use a slower belt and a lower temperature. The same oven also bakes calzones, breadsticks, wings, and subs, which is why many pizzerias run their whole hot menu through one stack.\u003c\/p\u003e\n\n\u003ch3\u003eHow Much Does a Conveyor Pizza Oven Cost?\u003c\/h3\u003e\n\u003cp\u003eCountertop conveyor ovens start near $1,000 for a radiant unit and run $9,000 to $11,500 for a ventless countertop impinger. Single-deck floor models with 16 to 32 inch belts cost $10,000 to $22,500 depending on belt width, fuel type, and controls. Double-stack packages with stands run $18,000 to $43,500, and triple-stack packages run $20,000 to $63,500. Ventless and touchscreen options add to the price; gas and electric versions of the same oven are usually within a few hundred dollars of each other.\u003c\/p\u003e\n\n\u003ch3\u003eConveyor Oven vs Deck Oven: Which Is Right for My Shop?\u003c\/h3\u003e\n\u003cp\u003eChoose a conveyor oven for volume and consistency: delivery, carryout, chains, and any kitchen where staff turnover is high. Choose a deck oven for artisan and Neapolitan styles where the operator rotates each pie and the stone floor gives the crust its character. A conveyor bakes faster per pie, needs less training, and stacks to grow; a deck oven gives more control per pizza and a crispier bottom at higher heat. Many high-volume pizzerias run both.\u003c\/p\u003e\n\n\u003ch3\u003eDo Conveyor Ovens Need a Hood?\u003c\/h3\u003e\n\u003cp\u003eGas conveyor ovens and standard electric models need a Type I grease hood. Ventless electric conveyor ovens carry a listing that allows installation without a hood because a catalytic converter treats the exhaust; local code still governs, and most jurisdictions accept the listing. If the space has no existing hood, a ventless model usually costs less than adding ductwork and a fire suppression system.\u003c\/p\u003e\n\n\u003ch2\u003eRelated Categories\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/pizza-ovens\"\u003ePizza Ovens\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/deck-ovens\"\u003eDeck Ovens\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/convection-ovens\"\u003eConvection Ovens\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/pizza-prep-tables\"\u003ePizza Prep Tables\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eShop by Brand\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/bakemax\"\u003eBakemax\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/cookline\"\u003eCookline\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/lbc-bakery\"\u003eLBC Bakery\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/lincoln\"\u003eLincoln\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/migali\"\u003eMigali\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/moretti-forni\"\u003eMoretti Forni\u003c\/a\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/omcan\"\u003eOmcan\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n","products":[{"product_id":"cookline-ov12-countertop-conveyor-oven-10-5-belt-120v-1700w","title":"Cookline OV12 Countertop Conveyor Oven, 10.5\" Belt, 120V, 1700W","description":null,"brand":"Cookline","offers":[{"title":"Default Title","offer_id":49917335044381,"sku":"OV12","price":989.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/23483_image_0abd624a-972c-486a-b0e3-d2345efef623.png?v=1768235603"},{"product_id":"cookline-ov14-countertop-conveyor-oven-14-belt-240v-3600w","title":"Cookline OV14 Countertop Conveyor Oven, 14\" Belt, 240V, 3600W","description":"\u003cp\u003eThe Cookline OV14 countertop conveyor oven delivers consistent, hands-free cooking for pizzas, sandwiches, and other menu items in high-volume kitchens. Its 14-inch wide belt and 14 x 17.7 x 3.15-inch cooking chamber fit pizzas up to 14 inches in diameter. Infrared radiant heating ensures even results, processing up to 16 fourteen-inch pizzas per hour and allowing staff to focus on other tasks.\u003c\/p\u003e\n\u003ch3\u003eInfrared Radiant Heating with Independent Top and Bottom Controllers\u003c\/h3\u003e\n\u003cp\u003eInfrared radiant heating cooks food evenly and reduces cooking times compared to conventional convection ovens. Independent top and bottom controllers let you adjust heat levels for each zone, so you can fine-tune results for different menu items. This dual-zone setup prevents over-browning and ensures thorough cooking, whether you are baking thin-crust pizzas or thick sandwiches.\u003c\/p\u003e\n\u003ch3\u003eSeven Belt Speed Settings with 57.5\" Belt Length\u003c\/h3\u003e\n\u003cp\u003eSeven adjustable belt speed settings provide precise control over cooking times, allowing you to dial in perfect results for different products and thicknesses without monitoring or manual flipping. The 57.5\" total belt length provides extendSeven belt speed settings let you control cooking times for different products and thicknesses without manual flipping or constant monitoring. The 57.5-inch belt length allows for longer cook times at slow speeds for thick items, or faster throughput for finishing pre-cooked foods. The 13.7-inch belt width fits multiple smaller items side by side, increasing productivity during busy periods.mercial environments. The removable crumb tray catches drippings and debris during cooking, simplifying daily cleaning and preventing buildup that can create smoke or off-flavors. The flexible heat shield protects operators from radiant heat exposure while allowing easy access to the cooking chamber. The detachable feeding tray provides a convenient staging area for loading products onto the belt.\u003c\/p\u003e\n\u003cp\u003eManual controls and a simple on\/off switch make operation straightforward, with no complex programming required. Four adjustable legs keep the oven stable on uneven countertops. The unit runs on 240V single-phase power with a NEMA 6-20P plug and delivers 3600 watts for fast heat-up and recovery.\u003c\/p\u003e","brand":"Cookline","offers":[{"title":"Default Title","offer_id":49917336322333,"sku":"OV14","price":1139.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/23488_image.png?v=1769597322"},{"product_id":"bakemax-bmcb001-14-conveyor-baker-quartz-elements-touchsafe-exterior-variable-speed","title":"Bakemax BMCB001 14\" Conveyor Baker Quartz Elements, TouchSafe Exterior, Variable Speed","description":"\u003cp\u003eThe Bakemax BMBCB001 Conveyor Baker with 14” Wide Conveyor Belt is great for baking all types of bread, pizza, bagels, cookies, and more. Designed to provide consistent heat with top and bottom infrared quartz heaters and variable speed controls. Ideal for restaurants, convenience stores, cafes, and grocery stores. The BMBCB001 features a powerful 3,600 watt heating source and fast start-up, a stainless steel body, and BakeMax's TouchSafe burn-proof design for safe operation. Capable of baking up to sixteen 12\" or twelve 14\" parbaked pizzas per hour, it offers superior flexibility for busy kitchens.\u003c\/p\u003e","brand":"Bakemax","offers":[{"title":"Default Title","offer_id":50011895857437,"sku":"BMCB001","price":1789.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/34587_BMCB001.1.jpg?v=1768250139"},{"product_id":"moretti-forni-t64ev1-24-electric-conveyor-pizza-oven-ventless-16w-belt-608-f-max-temperature-20-customizable-programs","title":"Moretti Forni T64EV1 24\" Electric Conveyor Pizza Oven Ventless, 16\"W Belt, 608°F Max Temperature, 20 Customizable Programs","description":"\u003cp\u003eThe Moretti Forni T64EV1 Electric Conveyor Pizza Oven is a compact, high-performance baking solution designed for efficient and consistent pizza production. Featuring a 24\" x 16\" x 3\" baking chamber and a 16\" wide stainless steel conveyor belt, it can bake up to 25 pizzas per hour (13\" diameter) or 20 pizzas per hour (16\" diameter). This ventless oven uses \u003cb\u003eimpingement air technology\u003c\/b\u003e for even heat distribution, ensuring perfectly baked pizzas, pastries, and baked goods every time.\u003c\/p\u003e\n\n\u003cp\u003eEquipped with \u003cb\u003eADAPTIVE-POWER\u003c\/b\u003e and \u003cb\u003eDUAL-TEMP\u003c\/b\u003e technologies, the oven offers independent top and bottom temperature control for precise baking performance. The \u003cb\u003eECO-SMARTBAKING\u003c\/b\u003e system intelligently manages power consumption and baking functions, while the belt speed control allows adjustment between 30 seconds and 20 minutes per cycle. The oven’s \u003cb\u003eventless catalytic filtration system\u003c\/b\u003e ensures clean operation without the need for external ventilation, making it ideal for commercial kitchens where space and installation flexibility are essential.\u003c\/p\u003e\n\n\u003cp\u003eBuilt with durable stainless steel construction, rock wool insulation, and \u003cb\u003eCOOL AROUND\u003c\/b\u003e thermal technology, the T64EV1 remains cool to the touch even during continuous use. Its user-friendly digital interface includes four displays, 20 customizable programs, and multiple baking modes such as \u003cb\u003eSTEP\u003c\/b\u003e and \u003cb\u003eRETURN\u003c\/b\u003e cycles, ensuring professional results for every batch.\u003c\/p\u003e\u003cp\u003e*Stand is an optional accessory\u003c\/p\u003e","brand":"Moretti Forni","offers":[{"title":"Default Title","offer_id":50514559041821,"sku":"T64EV1","price":11118.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/38389_c5d73c9b-6b30-4611-80d8-753416f6af51.png?v=1792606483"},{"product_id":"migali-msp-2638-26-x-38-in-speedino-conveyor-pizza-oven-natural-gas-146-912-btu","title":"Migali MSP-2638 26 x 38 In. SPEEDINO Conveyor Pizza Oven, Natural Gas, 146,912 BTU","description":"\u003cp\u003eThe Migali MSP-2638 is a SPEEDINO conveyor pizza oven with a 26-inch by 38-inch baking chamber, sized for high-volume pizza shops, ghost kitchens, school foodservice, and any operation that bakes pizza at consistent quality through a long shift. Conveyor ovens win where deck ovens lose: every pie comes out at the same temperature for the same time, regardless of who's operating the line, because the conveyor speed sets the bake time and the operator just loads at the front and pulls at the back. The 146,912 BTU natural gas burner heats the chamber to a working range of 300°F to 600°F and holds it through repeated door-open cycles, so the 50th pie of a Saturday-night rush bakes the same as the first.\u003c\/p\u003e\u003ch3\u003eConveyor System with Adjustable Belt Speed\u003c\/h3\u003e\u003cp\u003eThe stainless steel conveyor belt runs at adjustable speed so you can dial in the exact bake time your dough recipe requires. Typically 4 to 6 minutes for a New York-style pie at 500°F, 6 to 7 minutes for a thicker Sicilian-style pie at 450°F. The conveyor reverses for cleaning access. 26\" by 38\" chamber size accommodates two 16-inch pizzas at a time across the belt. The chamber uses radiant top and bottom heat for even browning of cheese on top and crust on bottom. No rotating, no flipping, no hot-spot management.\u003c\/p\u003e\u003ch3\u003eDual-Side Open Chamber for Through-Pass Layout\u003c\/h3\u003e\u003cp\u003eThe chamber is open on both ends, so kitchens can run the oven as a through-pass unit. Load from the prep side, pull pies on the service side. That eliminates the back-and-forth at a single loading window during a rush, and it shortens the bake-to-plate cycle by removing the step where an operator turns around. Stainless steel exterior and interior wipe down clean, and the temperature controller is positioned at the operator end with a clear digital read-out.\u003c\/p\u003e\u003ch3\u003eNatural Gas Operation with Electrical Controller\u003c\/h3\u003e\u003cp\u003eThe oven runs on natural gas at 146,912 BTU total. A standard 115V plug at 10 amps powers the conveyor motor, controller, and cooling fans. The unit ships pre-assembled and rolls into the line on its included casters; legs are heavy-duty steel to support the weight of the oven plus the thermal mass of the chamber. Refer to the installation manual for high-altitude orifice adjustment guidance if the operation is above 2,000 feet.\u003c\/p\u003e","brand":"Migali","offers":[{"title":"Default Title","offer_id":51259664171293,"sku":"MSP-2638","price":18057.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/50801_screenshot_2025-09-04_at_09.09.26.png?v=1778173183"},{"product_id":"migali-msp-3848-38-x-48-in-speedino-conveyor-pizza-oven-natural-gas-180-085-btu","title":"Migali MSP-3848 38 x 48 In. SPEEDINO Conveyor Pizza Oven, Natural Gas, 180,085 BTU","description":"\u003cp\u003eThe Migali MSP-3848 is a SPEEDINO conveyor pizza oven with a 38-inch by 48-inch baking chamber, sized for high-volume pizza shops, ghost kitchens, school foodservice, and any operation that bakes pizza at consistent quality through a long shift. Conveyor ovens win where deck ovens lose: every pie comes out at the same temperature for the same time, regardless of who's operating the line, because the conveyor speed sets the bake time and the operator just loads at the front and pulls at the back. The 180,085 BTU natural gas burner heats the chamber to a working range of 300°F to 600°F and holds it through repeated door-open cycles, so the 50th pie of a Saturday-night rush bakes the same as the first.\u003c\/p\u003e\u003ch3\u003eConveyor System with Adjustable Belt Speed\u003c\/h3\u003e\u003cp\u003eThe stainless steel conveyor belt runs at adjustable speed so you can dial in the exact bake time your dough recipe requires. Typically 4 to 6 minutes for a New York-style pie at 500°F, 6 to 7 minutes for a thicker Sicilian-style pie at 450°F. The conveyor reverses for cleaning access. 38\" by 48\" chamber size accommodates two 18-inch pizzas at a time across the belt. The chamber uses radiant top and bottom heat for even browning of cheese on top and crust on bottom. No rotating, no flipping, no hot-spot management.\u003c\/p\u003e\u003ch3\u003eDual-Side Open Chamber for Through-Pass Layout\u003c\/h3\u003e\u003cp\u003eThe chamber is open on both ends, so kitchens can run the oven as a through-pass unit. Load from the prep side, pull pies on the service side. That eliminates the back-and-forth at a single loading window during a rush, and it shortens the bake-to-plate cycle by removing the step where an operator turns around. Stainless steel exterior and interior wipe down clean, and the temperature controller is positioned at the operator end with a clear digital read-out.\u003c\/p\u003e\u003ch3\u003eNatural Gas Operation with Electrical Controller\u003c\/h3\u003e\u003cp\u003eThe oven runs on natural gas at 180,085 BTU total. A standard 115V plug at 16 amps powers the conveyor motor, controller, and cooling fans. The unit ships pre-assembled and rolls into the line on its included casters; legs are heavy-duty steel to support the weight of the oven plus the thermal mass of the chamber. Refer to the installation manual for high-altitude orifice adjustment guidance if the operation is above 2,000 feet.\u003c\/p\u003e","brand":"Migali","offers":[{"title":"Default Title","offer_id":51259664597277,"sku":"MSP-3848","price":22419.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/50802_screenshot_2025-09-04_at_09.21.04.png?v=1778173189"},{"product_id":"omcan-46725-63-electric-conveyor-pizza-oven-20-wide-belt-ventilated-tunnel-digital-touch-panel","title":"Omcan 46725 63\" Electric Conveyor Pizza Oven, 20\" Wide Belt, Ventilated Tunnel, Digital Touch Panel","description":"\u003cp\u003eThe Omcan 46725 is a 63\" ventilated tunnel conveyor pizza oven built by Pizzagroup in Italy, designed for pizzerias, fast-casual restaurants, and high-volume food service operations that need consistent, hands-off baking. With a 20\" wide conveyor belt and output capacity of up to 40 pizzas per hour using 13\" pies, this oven keeps up with peak-hour demand without requiring a dedicated oven operator to monitor each bake.\u003c\/p\u003e\n \n \u003ch3\u003eVentilated Chamber with Dual-Direction Conveyor\u003c\/h3\u003e\n \u003cp\u003eThe ventilated baking chamber measures 19.6\" x 29.5\" x 3\" and circulates heated air evenly around the product, so you get uniform browning on top and bottom without rotating pans or adjusting placement. The conveyor belt runs in both directions, which means you can load and unload from the same side if your kitchen layout is tight, or run a straight pass-through when space allows. Belt speed is adjustable from the control panel, letting you dial in bake times for different crust styles and toppings.\u003c\/p\u003e\n \n \u003ch3\u003e14.2 kW Heating with Independent Top and Bottom Control\u003c\/h3\u003e\n \u003cp\u003eBoth top and bottom heating elements are independently adjustable up to 662°F, so you can run higher heat on top for a crispy cheese finish while keeping the bottom temperature lower to avoid burning thin crusts. At 14.2 kW total power draw on 380-400V three-phase, this oven reaches working temperature quickly and recovers fast between loads. The 25-amp rated current means it fits within standard commercial electrical panels without requiring a dedicated transformer.\u003c\/p\u003e\n \n \u003ch3\u003eStackable Design, Built to Last\u003c\/h3\u003e\n \u003cp\u003eThe oven body is built for durability with an inspection door on the side for easy access to the baking chamber during cleaning or maintenance. Up to three units stack vertically using the optional stainless steel stand with wheels (item 47702, sold separately), tripling your output in the same floor footprint. The innovative digital touch panel gives you precise control over temperature, belt speed, and belt direction, replacing the guesswork of older dial-based conveyor ovens. A safety thermostat provides overheat protection, and the heat protection cap on top shields the unit when stacked.\u003c\/p\u003e","brand":"Omcan","offers":[{"title":"Default Title","offer_id":51266895970589,"sku":"46725","price":19102.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/49910_b0600045-691f-4e0c-9977-57ceade06f6f.png?v=1778407258"},{"product_id":"omcan-ce-tw-0356-41-in-conveyor-toaster-oven-14-in-belt-width-3-6-kw-240v","title":"Omcan CE-TW-0356 41 In. Conveyor Toaster Oven, 14 In. Belt Width, 3.6 kW, 240V","description":"\u003cp\u003eThe Omcan CE-TW-0356 is a commercial conveyor toaster oven with a 14-inch wide belt that handles bread, bagels, pizzas, and open-faced sandwiches in a continuous feed. At 3.6 kilowatts on 240V single-phase power, it puts out consistent heat across the full belt width so every piece comes out evenly toasted regardless of where it sits on the conveyor. Diners, breakfast restaurants, cafes, and hotel breakfast buffets that toast high volumes of bread products during rush periods will get steady output without the start-and-stop of a pop-up toaster.\u003c\/p\u003e\u003ch3\u003eInfrared Heaters with Independent Top and Bottom Controls\u003c\/h3\u003e\u003cp\u003eThe oven uses infrared heaters rather than conventional elements, which means heat transfers directly to the food surface for faster, more consistent browning. Top and bottom heating zones have individually adjustable thermostats, so you can set more heat on top for bagels that need a crisp surface while keeping the bottom gentle, or crank both sides for pizza slices that need reheating through. The temperature range runs from 158 to 500 degrees Fahrenheit (70 to 260 degrees Celsius), wide enough to handle light warming at the low end and aggressive toasting at the high end. Variable speed control on the conveyor lets you fine-tune how long each item stays in the heat zone.\u003c\/p\u003e\u003ch3\u003eStainless Steel Body with Ventilated Design\u003c\/h3\u003e\u003cp\u003eThe body is stainless steel throughout for durability and easy cleaning. A ventilated design channels heat away from the exterior so the kitchen does not get an unnecessary heat load from the unit. The conveyor opening adjusts from 1.5 to 3 inches high, accommodating everything from thin sliced bread to thick bagel halves. A removable crumb tray and detachable collection tray at the exit end make cleanup quick between shifts. At 41 by 18.5 by 15.7 inches and 53 pounds, the oven fits on a standard countertop or equipment shelf. It draws 15 amps on a 240V circuit.\u003c\/p\u003e","brand":"Omcan","offers":[{"title":"Default Title","offer_id":51267183018269,"sku":"11387","price":1485.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/50852_11387_hero.jpg?v=1778486024"},{"product_id":"lbc-bakery-lpc-19g-gas-19-belt-conveyor-pizza-oven-76-12-pizzas-per-hour-stackable-three-decks-high","title":"LBC Bakery LPC-19G Gas 19\" Belt Conveyor Pizza Oven, 76 12\" Pizzas per Hour, Stackable Three Decks High","description":"\u003cp\u003eThe LBC Bakery LPC-19G is a gas conveyor pizza oven with a 19\" reversible stainless steel belt, built for shops that want steady volume without oven babysitting. Dial in a temperature and a belt time, and the oven bakes 76 twelve-inch pizzas an hour at a three-minute pass, every one identical, because nothing about the bake depends on who happens to be standing at the oven.\u003c\/p\u003e\u003ch3\u003eConveyor Control From 145-570°F\u003c\/h3\u003e\u003cp\u003eThe digital control puts set point, actual temperature, and belt speed on large LED displays, and the working range covers far more than pizza: 145-570°F with belt times from 3 to 30 minutes handles par-bakes, toasted subs, wings, and cookies on the same deck. Balanced top and bottom airflow bakes evenly across the full belt width, and the belt reverses direction, so the oven feeds left-to-right or right-to-left depending on how your make line flows.\u003c\/p\u003e\u003ch3\u003eGas Burner With Automatic Cool-Down\u003c\/h3\u003e\u003cp\u003eThe burner steps between a 35,000 BTU\/hr low fire and a 46,000 BTU\/hr high fire, which gives the oven recovery muscle during a rush without overshooting between orders. At close, the automatic cool-down feature keeps air moving until internal temperatures fall, a small built-in discipline that extends the life of the electrical components. A hinged door with a tempered-glass window lets you check color mid-pass without disturbing the conveyor.\u003c\/p\u003e\u003ch3\u003eStacks Three High, Strips Down for Cleaning\u003c\/h3\u003e\u003cp\u003eWhen one deck stops being enough, the LPC-19G stacks up to three high on the same floor space, each deck independently controlled. The oven front, conveyor assembly, and air ducts remove for cleaning, and crumb trays pull out at both the in-feed and out-feed. A 6\" in-feed shelf and a 12\" output shelf come with the oven. Options include the LPC-X-S24 stand for a single deck, the LPC-X-S18 for two-deck stacks, a propane conversion kit, and a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997393387805,"sku":"LPC-19G","price":9890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76914_LPC_G.png?v=1783946744"},{"product_id":"lbc-bakery-lpc-31g-gas-31-belt-conveyor-pizza-oven-222-12-pizzas-per-hour-and-twin-16-pizzas-side-by-side","title":"LBC Bakery LPC-31G Gas 31\" Belt Conveyor Pizza Oven, 222 12\" Pizzas per Hour and Twin 16\" Pizzas Side by Side","description":"\u003cp\u003eThe LBC Bakery LPC-31G runs a 31\" wide reversible stainless belt, wide enough to bake two 16\" pizzas side by side and keep 222 twelve-inch pizzas an hour moving at a three-minute belt time. This is the conveyor for operations where the oven must never be the bottleneck: delivery rushes, stadium counters, twin-lane production with different products riding the same belt.\u003c\/p\u003e\u003ch3\u003eTwin-Lane Width, One Set of Controls\u003c\/h3\u003e\u003cp\u003eBelt width is capacity. Two large pies ride abreast, or a lane of pizzas runs next to a lane of garlic knots, all under one temperature and one belt time managed on large LED displays for set point, actual temperature, and belt speed. The 145-570°F range and 3-to-30-minute belt cover everything a pizza menu throws at the oven, and the belt reverses to match whichever direction your line actually runs.\u003c\/p\u003e\u003ch3\u003e70,000 to 91,000 BTU on Demand\u003c\/h3\u003e\u003cp\u003eHolding a 31-inch chamber at set point through a Friday night takes reserves. The burner's two fire levels, 70,000 BTU\/hr low and 91,000 BTU\/hr high, recover the deck while cold pies keep landing, and the automatic cool-down feature runs air after shutdown to protect the internal electronics. A hinged tempered-glass door gives a mid-bake view without opening the chamber to the room.\u003c\/p\u003e\u003ch3\u003eThree Decks in One Footprint\u003c\/h3\u003e\u003cp\u003eStack it up to three high, each deck with its own controls, and throughput triples without renegotiating the lease. Cleanup is designed in: the oven front, conveyor assembly, and air ducts all remove, and crumb trays sit at in-feed and out-feed. Every oven includes a 6\" in-feed shelf and a 12\" output shelf. The options list runs to the LPC-X-S24 single-deck stand and the LPC-X-S18 for two decks, both rigid stainless with braked swivel casters, plus a propane conversion kit and a chain restraint kit.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":51997393420573,"sku":"LPC-31G","price":16190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76915_LPC_G.png?v=1783946752"},{"product_id":"lbc-bakery-lpc-31e-electric-31-belt-conveyor-pizza-oven-222-12-pizzas-per-hour-and-twin-16-pizzas-side-by-side","title":"LBC Bakery LPC-31E Electric 31\" Belt Conveyor Pizza Oven, 222 12\" Pizzas per Hour and Twin 16\" Pizzas Side by Side","description":"\u003cp\u003eThe LBC Bakery LPC-31E pairs the twin-lane 31\" belt with all-electric heat: 222 twelve-inch pizzas an hour, or two 16\" pies riding side by side, in venues where gas service is off the table. Arenas, campus dining, and food courts get conveyor capacity that installs wherever the electrical panel allows. Even slowed to a four-minute bake, the belt clears 164 twelve-inch pizzas an hour, and a five-minute deep-dish pace still yields 128.\u003c\/p\u003e\u003ch3\u003eA Belt Wide Enough to Split\u003c\/h3\u003e\u003cp\u003eThirty-one inches of belt behaves like two lanes. Run large pizzas abreast during a rush, or split the belt between pizzas and appetizers at one shared temperature and belt time. LED displays keep set point, actual temperature, and belt speed legible from the make line, the range spans 145-570°F with belt times from 3 to 30 minutes, and the belt direction reverses to suit the room.\u003c\/p\u003e\u003ch3\u003eElectric Heat With an Eye on Longevity\u003c\/h3\u003e\u003cp\u003eBalanced top and bottom airflow does the baking; the automatic cool-down feature does the protecting, running air through the oven after shutdown so internal electrical components live longer. The tempered-glass sandwich door shows the bake without interrupting it, and temperature displays read in °F or °C for whichever convention your kitchen runs.\u003c\/p\u003e\u003ch3\u003eCleaning and Growing Without Drama\u003c\/h3\u003e\u003cp\u003eFront wall, conveyor assembly, and air ducts remove for cleaning, and crumb trays pull out at the conveyor in-feed and out-feed to catch what the belt drops. Each oven includes the 6\" in-feed and 12\" output shelves, and the platform stacks up to three decks high with independent controls per deck. Stands are optional, the LPC-X-S24 supporting one deck and the LPC-X-S18 up to two, riding on swivel casters with brakes so even a stacked installation moves for cleaning. A chain restraint kit is also available.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52019491275037,"sku":"LPC-31E","price":12890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76924_LPC-19-E-and-31-E-Spec-2-19.jpg?v=1783946759"},{"product_id":"lbc-bakery-lpc-19e-electric-19-belt-conveyor-pizza-oven-76-12-pizzas-per-hour-stackable-three-decks-high","title":"LBC Bakery LPC-19E Electric 19\" Belt Conveyor Pizza Oven, 76 12\" Pizzas per Hour, Stackable Three Decks High","description":"\u003cp\u003eThe LBC Bakery LPC-19E is the all-electric take on the 19\" belt conveyor pizza oven: the same 76 twelve-inch pizzas per hour at a three-minute belt, drawing everything it needs from an electrical connection. For kiosks, food halls, and buildings where a gas line is impossible or expensive, it puts real conveyor throughput where gas equipment cannot go.\u003c\/p\u003e\u003ch3\u003eBalanced Airflow at 145-570°F\u003c\/h3\u003e\u003cp\u003eTop and bottom airflow with balanced distribution bakes the belt's full width evenly, so a pizza at the edge finishes like a pizza in the center. The 145-570°F range and 3-to-30-minute belt times stretch the oven across the whole menu, from thin crust to pan pies to cookies. Slow the belt to a four-minute bake and it still moves 56 twelve-inch pies an hour; at five minutes, 44. Set point, actual temperature, actual temperature, and belt speed stay on large, easy-to-read LED displays in °F or °C. The sandwich door carries a wide tempered-glass view window for checking a bake mid-pass.\u003c\/p\u003e\u003ch3\u003eRemovable Front, Conveyor, and Ducts\u003c\/h3\u003e\u003cp\u003eThe parts that get dirty come out: front wall, conveyor assembly, and air ducts all remove for cleaning, and crumb trays catch debris at both ends of the belt. After service, the automatic cool-down feature keeps air moving to protect internal electrical parts, which is the kind of unglamorous engineering that shows up years later as uptime. The reversible-direction belt adapts to either line layout.\u003c\/p\u003e\u003ch3\u003eOne Deck Now, Three Later\u003c\/h3\u003e\u003cp\u003eThe LPC-19E stacks up to three decks high, each independently controlled, so capacity grows in place instead of in floor space. A 6\" in-feed shelf and 12\" output shelf are included with each oven. Optional stands support the stack: the LPC-X-S24 for one deck and the LPC-X-S18 for up to two, with a chain restraint kit also available.\u003c\/p\u003e","brand":"LBC Bakery","offers":[{"title":"Default Title","offer_id":52019927908637,"sku":"LPC-19E","price":9890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/76925_LPC-19-E-and-31-E-Spec-2-19.jpg?v=1783946736"},{"product_id":"lincoln-1130-000-u-56-in-impinger-ii-electric-conveyor-pizza-oven-easytouch-controls-18-in-belt-single-phase","title":"Lincoln 1130-000-U 56 In. Impinger II Electric Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt, Single Phase","description":"\u003cp\u003eThe Lincoln 1130-000-U Impinger II is a single-deck electric conveyor oven built for pizzerias, sports bars, and chain kitchens that need steady output without a cook standing at the oven. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit; a shop baking only a few sandwiches an hour would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood sized for 450 to 800 CFM, a 120\/208 V single-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high on this non-ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752876409117,"sku":"1130-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81221_1130-000-U.png?v=1791881320"},{"product_id":"lincoln-1132-000-u-56-in-impinger-ii-electric-conveyor-pizza-oven-easytouch-controls-18-in-belt-three-phase","title":"Lincoln 1132-000-U 56 In. Impinger II Electric Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt, Three Phase","description":"\u003cp\u003eThe Lincoln 1132-000-U Impinger II is a single-deck electric conveyor oven for pizzerias, sports bars, and chain kitchens running three-phase power that need steady output without a cook standing at the oven. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit; a shop baking only a few sandwiches an hour would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood sized for 450 to 800 CFM, a 208 V three-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high on this non-ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint. The three-phase connection draws 28 A at 208 V, an easier breaker fit than the single-phase versions of this oven, which pull 48 A. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752876736797,"sku":"1132-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81223_1132-000-U.png?v=1791881327"},{"product_id":"lincoln-1131-000-u-56-in-impinger-ii-electric-conveyor-pizza-oven-easytouch-controls-18-in-belt-single-phase","title":"Lincoln 1131-000-U 56 In. Impinger II Electric Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt, Single Phase","description":"\u003cp\u003eThe Lincoln 1131-000-U Impinger II is a single-deck electric conveyor oven for pizzerias, sports bars, and chain kitchens on 120\/240 V single-phase service that need steady output without a cook standing at the oven. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit; a shop baking only a few sandwiches an hour would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood sized for 450 to 800 CFM, a 120\/240 V single-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high on this non-ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint. The single-phase connection draws 42 A at 120\/240 V; the 120\/208 V version of this oven pulls 48 A, so confirm which service your building carries before rough-in. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752876933405,"sku":"1131-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81225_1131-000-U.png?v=1791881334"},{"product_id":"lincoln-1133-000-u-56-in-impinger-ii-electric-conveyor-pizza-oven-easytouch-controls-18-in-belt-three-phase","title":"Lincoln 1133-000-U 56 In. Impinger II Electric Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt, Three Phase","description":"\u003cp\u003eThe Lincoln 1133-000-U Impinger II is a single-deck electric conveyor oven for pizzerias, sports bars, and chain kitchens running 240 V three-phase power that need steady output without a cook standing at the oven. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit; a shop baking only a few sandwiches an hour would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood sized for 450 to 800 CFM, a 240 V three-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high on this non-ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint. The three-phase connection draws 25 A at 240 V, an easier breaker fit than the single-phase versions of this oven, which pull 42 A to 48 A. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752877195549,"sku":"1133-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81227_1133-000-U.png?v=1791881340"},{"product_id":"lincoln-1130-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-single-phase","title":"Lincoln 1130-000-V 56 In. Impinger II Ventless Electric Conveyor Pizza Oven, FastBake, easyTouch Controls, Single Phase","description":"\u003cp\u003eThe Lincoln 1130-000-V Impinger II is a single-deck ventless electric conveyor oven for pizzerias, sports bars, and chain kitchens on 120\/208 V single-phase service that want production baking without installing a ventilation hood. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and the ventless line stops at two stacked decks; an operation planning a triple stack needs the standard hooded version of this oven instead. Plan the install around a 120\/208 V single-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment; no hood is required under the KNLZ ventless listing.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eHood-Free Ventless Operation in the KNLZ Category\u003c\/h3\u003e\u003cp\u003eThis model carries a ventless listing in the KNLZ category, referenced to NFPA 96-1994, so it operates without a ventilation hood in jurisdictions that accept the listing. Skipping the hood removes a major line item from the install budget and lets the oven sit where ductwork cannot reach; confirm acceptance with your local authority having jurisdiction, since ventless approval varies by municipality. Ventless models come with FastBake technology, which trims cook times by up to an additional 30 percent with no loss of food quality, and they stack two decks high rather than the three decks the standard versions allow.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to two high on this ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint with no hood over either deck. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752877359389,"sku":"1130-000-V","price":18868.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81233_1130-000-V.png?v=1791881347"},{"product_id":"lincoln-1131-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-single-phase","title":"Lincoln 1131-000-V 56 In. Impinger II Ventless Electric Conveyor Pizza Oven, FastBake, easyTouch Controls, Single Phase","description":"\u003cp\u003eThe Lincoln 1131-000-V Impinger II is a single-deck ventless electric conveyor oven for pizzerias, sports bars, and chain kitchens on 120\/240 V single-phase service that want production baking without installing a ventilation hood. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and the ventless line stops at two stacked decks; an operation planning a triple stack needs the standard hooded version of this oven instead. Plan the install around a 120\/240 V single-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment; no hood is required under the KNLZ ventless listing.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eHood-Free Ventless Operation in the KNLZ Category\u003c\/h3\u003e\u003cp\u003eThis model carries a ventless listing in the KNLZ category, referenced to NFPA 96-1994, so it operates without a ventilation hood in jurisdictions that accept the listing. Skipping the hood removes a major line item from the install budget and lets the oven sit where ductwork cannot reach; confirm acceptance with your local authority having jurisdiction, since ventless approval varies by municipality. Ventless models come with FastBake technology, which trims cook times by up to an additional 30 percent with no loss of food quality, and they stack two decks high rather than the three decks the standard versions allow.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to two high on this ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint with no hood over either deck. The single-phase connection draws 42 A at 120\/240 V; the 120\/208 V version of this oven pulls 48 A, so confirm which service your building carries before rough-in. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752877883677,"sku":"1131-000-V","price":18868.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81235_1131-000-V.png?v=1791881353"},{"product_id":"lincoln-1132-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-three-phase","title":"Lincoln 1132-000-V 56 In. Impinger II Ventless Electric Conveyor Pizza Oven, FastBake, easyTouch Controls, Three Phase","description":"\u003cp\u003eThe Lincoln 1132-000-V Impinger II is a single-deck ventless electric conveyor oven for pizzerias, sports bars, and chain kitchens running 208 V three-phase power that want production baking without installing a ventilation hood. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and the ventless line stops at two stacked decks; an operation planning a triple stack needs the standard hooded version of this oven instead. Plan the install around a 208 V three-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment; no hood is required under the KNLZ ventless listing.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eHood-Free Ventless Operation in the KNLZ Category\u003c\/h3\u003e\u003cp\u003eThis model carries a ventless listing in the KNLZ category, referenced to NFPA 96-1994, so it operates without a ventilation hood in jurisdictions that accept the listing. Skipping the hood removes a major line item from the install budget and lets the oven sit where ductwork cannot reach; confirm acceptance with your local authority having jurisdiction, since ventless approval varies by municipality. Ventless models come with FastBake technology, which trims cook times by up to an additional 30 percent with no loss of food quality, and they stack two decks high rather than the three decks the standard versions allow.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to two high on this ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint with no hood over either deck. The three-phase connection draws 28 A at 208 V, an easier breaker fit than the single-phase versions of this oven, which pull 48 A. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752878080285,"sku":"1132-000-V","price":18868.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81237_1132-000-V.png?v=1791881360"},{"product_id":"lincoln-1133-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-three-phase","title":"Lincoln 1133-000-V 56 In. Impinger II Ventless Electric Conveyor Pizza Oven, FastBake, easyTouch Controls, Three Phase","description":"\u003cp\u003eThe Lincoln 1133-000-V Impinger II is a single-deck ventless electric conveyor oven for pizzerias, sports bars, and chain kitchens running 240 V three-phase power that want production baking without installing a ventilation hood. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and the ventless line stops at two stacked decks; an operation planning a triple stack needs the standard hooded version of this oven instead. Plan the install around a 240 V three-phase terminal-block connection, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment; no hood is required under the KNLZ ventless listing.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around the cavity, the Impinger II drives hot air under pressure through small jets that strike the food directly. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time. The system holds a wide tolerance for rapid baking across different foods, which is why one oven can handle pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eHood-Free Ventless Operation in the KNLZ Category\u003c\/h3\u003e\u003cp\u003eThis model carries a ventless listing in the KNLZ category, referenced to NFPA 96-1994, so it operates without a ventilation hood in jurisdictions that accept the listing. Skipping the hood removes a major line item from the install budget and lets the oven sit where ductwork cannot reach; confirm acceptance with your local authority having jurisdiction, since ventless approval varies by municipality. Ventless models come with FastBake technology, which trims cook times by up to an additional 30 percent with no loss of food quality, and they stack two decks high rather than the three decks the standard versions allow.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to two high on this ventless model when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint with no hood over either deck. The three-phase connection draws 25 A at 240 V, an easier breaker fit than the single-phase versions of this oven, which pull 42 A to 48 A. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752878276893,"sku":"1133-000-V","price":18868.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81239_1133-000-V.png?v=1791881367"},{"product_id":"lincoln-1452-000-u-32-in-belt-impinger-i-electric-conveyor-oven-digital-controls-120-208-v-three-phase","title":"Lincoln 1452-000-U 32 In. Belt Impinger I Electric Conveyor Oven, Digital Controls, 120\/208 V Three Phase","description":"\u003cp\u003eThe Lincoln 1452-000-U Impinger I is a full-size electric conveyor oven for pizzerias, chain restaurants, and commissary kitchens that want impingement speed without running a gas line. Air impingement cooks two to four times faster than a conventional oven, and at a 6-minute bake time the belt moves 90 twelve-inch pizzas an hour; set a 3-minute thin-crust time and the rated output climbs to 182. Product loads at one end and comes off finished at the other, so a line cook keeps building pies instead of tending a deck. At 78 inches wide, 725 pounds, and 80 A of three-phase draw, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a 120\/208 V three-phase terminal-block connection on its own circuit, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cooks Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eSmall jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Wide Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt runs through a 40-inch-wide baking chamber with a 3-inch opening, and a product stop keeps finished pies from riding past the pickup point. Bake time adjusts anywhere from 1 to 30 minutes to match the recipe, from a quick flatbread pass to a slow-baked dessert. Lincoln also offers a split-belt option that divides the conveyor into two 15-inch lanes, along with a folding conveyor and 16-inch entry and exit shelves. The whole conveyor removes from the front for cleaning; leave an 11-foot clear path to pull it free.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work, and because the platform cooks continuously, whoever loads the belt keeps working instead of watching a timer.\u003c\/p\u003e\u003ch3\u003e27 Kilowatts of Electric Heat on a Three-Phase Terminal Block\u003c\/h3\u003e\u003cp\u003eHeating elements deliver 27 kW through a 120\/208 V, three-phase, five-wire service that lands on a terminal block rather than a cord and draws 80 A. Lincoln calls for a grounded neutral, proper polarization at the service, and a separate circuit breaker for each oven deck, so a future double stack means two dedicated feeds. There is no gas hookup to run, which simplifies placement in buildings where adding gas service is not practical.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Stainless Steel Deck With Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, a front-loading glass access door with a cool touch handle opens for mid-bake checks, and the air fingers remove from the front for cleaning. Lincoln builds the finger setup to your specific menu, so airflow zoning matches what you actually cook, and optional FastBake technology trims cook times by up to an additional 30 percent. When volume outgrows one belt, the deck stacks two high on a low caster stand, with each deck running its own dedicated electrical circuit. Every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752878473501,"sku":"1452-000-U","price":17854.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81273_1452-000-U.png?v=1791881373"},{"product_id":"lincoln-1453-000-u-32-in-belt-impinger-i-electric-conveyor-oven-digital-controls-120-240-v-three-phase","title":"Lincoln 1453-000-U 32 In. Belt Impinger I Electric Conveyor Oven, Digital Controls, 120\/240 V Three Phase","description":"\u003cp\u003eThe Lincoln 1453-000-U Impinger I is a full-size electric conveyor oven for pizzerias, chain restaurants, and commissary kitchens that want impingement speed without running a gas line. Air impingement cooks two to four times faster than a conventional oven, and at a 6-minute bake time the belt moves 90 twelve-inch pizzas an hour; set a 3-minute thin-crust time and the rated output climbs to 182. Product loads at one end and comes off finished at the other, so a line cook keeps building pies instead of tending a deck. At 78 inches wide, 725 pounds, and 70 A of three-phase draw, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a 120\/240 V three-phase terminal-block connection on its own circuit, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cooks Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eSmall jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Wide Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt runs through a 40-inch-wide baking chamber with a 3-inch opening, and a product stop keeps finished pies from riding past the pickup point. Bake time adjusts anywhere from 1 to 30 minutes to match the recipe, from a quick flatbread pass to a slow-baked dessert. Lincoln also offers a split-belt option that divides the conveyor into two 15-inch lanes, along with a folding conveyor and 16-inch entry and exit shelves. The whole conveyor removes from the front for cleaning; leave an 11-foot clear path to pull it free.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work, and because the platform cooks continuously, whoever loads the belt keeps working instead of watching a timer.\u003c\/p\u003e\u003ch3\u003e27 Kilowatts of Electric Heat on a Three-Phase Terminal Block\u003c\/h3\u003e\u003cp\u003eHeating elements deliver 27 kW through a 120\/240 V, three-phase, five-wire service that lands on a terminal block rather than a cord and draws 70 A. Lincoln calls for a grounded neutral, proper polarization at the service, and a separate circuit breaker for each oven deck, so a future double stack means two dedicated feeds. There is no gas hookup to run, which simplifies placement in buildings where adding gas service is not practical.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Stainless Steel Deck With Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, a front-loading glass access door with a cool touch handle opens for mid-bake checks, and the air fingers remove from the front for cleaning. Lincoln builds the finger setup to your specific menu, so airflow zoning matches what you actually cook, and optional FastBake technology trims cook times by up to an additional 30 percent. When volume outgrows one belt, the deck stacks two high on a low caster stand, with each deck running its own dedicated electrical circuit. Every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752878539037,"sku":"1453-000-U","price":17854.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81275_1453-000-U.png?v=1791881380"},{"product_id":"lincoln-3240-000-r-78-in-impinger-3200-series-electric-conveyor-pizza-oven-fastbake-32-in-belt-208-v-three-phase","title":"Lincoln 3240-000-R 78 In. Impinger 3200 Series Electric Conveyor Pizza Oven, FastBake, 32 In. Belt, 208 V Three Phase","description":"\u003cp\u003eThe Lincoln 3240-000-R Impinger is a full-size electric conveyor oven from the 3200 Series, built for chain pizzerias, commissaries, and stadium concession lines that measure output in pies per hour, not per shift. Air impingement bakes two to four times faster than a conventional oven and FastBake technology comes standard, so at a 6-minute bake time one deck turns out 90 twelve-inch pizzas an hour, and a 3-minute thin-crust pass pushes that to 182. The 32-inch belt runs two 14-inch pizzas side by side, and product loads at one end and comes out finished at the other so your cook keeps making pies instead of tending the oven. At 77.6 inches wide and 750 pounds this is a floor-model production oven, and unlike some smaller Lincoln electrics there is no ventless version of the 3240; a shop baking a few dozen pies a day would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood moving 1,000 to 1,600 CFM, a 208 V three-phase service sized for a 66 A draw to a terminal block connection, 6 inches of rear clearance to combustibles, and 24 inches of right-side clearance from other cooking equipment; new installations also require an oven top and stand, with belt direction specified at order.\u003c\/p\u003e\u003ch3\u003eFastBake Air Impingement That Cooks Up to 30 Percent Faster\u003c\/h3\u003e\u003cp\u003eThe Impinger drives hot air under pressure through small jets that strike the food directly, stripping away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through two to four times faster depending on the product. On the 3240, FastBake technology is a standard feature rather than an option, and it trims cook times by up to an additional 30 percent with no loss in food quality and no increase in noise. That combination is why one belt can handle pizza, wings, sandwiches, and baked appetizers with a settings change instead of a second oven.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Conveyor Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long solid belt carries product through a 40-inch-wide baking chamber with a 3-inch opening, wide enough to run two 14-inch pizzas side by side or a steady stream of sheet-pan items. A product stop keeps pies from riding past the pickup point, and conveyor speed adjusts anywhere from 1 to 30 minutes to match the recipe. Belt travel direction is built to your line at the factory, left to right or right to left, and split belt and folding conveyor versions are available as options. Leave 11 feet of clearance on the conveyor end so the belt frame can slide out for cleaning.\u003c\/p\u003e\u003ch3\u003eDigital Controls for Temperature, Belt Speed, and Diagnostics\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place, so a shift lead can dial in a bake profile and a line cook can hold it without guesswork. Temperature adjusts from 250 °F to 600 °F, covering slow-baked items as well as high-heat pizza work, and the front-loading glass door with cool touch handle lets you check browning mid-bake without stopping the belt.\u003c\/p\u003e\u003ch3\u003e24-Kilowatt Three-Phase Heat With a Terminal Block Connection\u003c\/h3\u003e\u003cp\u003eElectric heating elements deliver 24 kW of input, drawing 66 A at 208 V, three-phase, 60 Hz, wired 3 pole plus ground to a terminal block rather than a plug. The 240 V version of this oven, the 3240-000-V, is otherwise identical and draws 58 A, so the choice between the two comes down to the service already in your building. A separate circuit breaker for each oven deck is recommended, with the neutral grounded at the electrical service.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Welbilt Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, the air fingers remove from the front for cleaning, and Lincoln builds customer-specific finger setups that zone the heat to your menu rather than a generic factory profile. When volume outgrows one belt, decks stack up to three high in the same 77.6 by 60.1 inch footprint, with high caster stands for single or double stacks and a low stand for triples. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration begins from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752879325469,"sku":"3240-000-R","price":18199.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83290_3240-white.png?v=1791881387"},{"product_id":"lincoln-3240-000-v-78-in-impinger-3200-series-electric-conveyor-pizza-oven-fastbake-32-in-belt-240-v-three-phase","title":"Lincoln 3240-000-V 78 In. Impinger 3200 Series Electric Conveyor Pizza Oven, FastBake, 32 In. Belt, 240 V Three Phase","description":"\u003cp\u003eThe Lincoln 3240-000-V Impinger is a full-size electric conveyor oven from the 3200 Series, built for chain pizzerias, commissaries, and stadium concession lines that measure output in pies per hour, not per shift. Air impingement bakes two to four times faster than a conventional oven and FastBake technology comes standard, so at a 6-minute bake time one deck turns out 90 twelve-inch pizzas an hour, and a 3-minute thin-crust pass pushes that to 182. The 32-inch belt runs two 14-inch pizzas side by side, and product loads at one end and comes out finished at the other so your cook keeps making pies instead of tending the oven. At 77.6 inches wide and 750 pounds this is a floor-model production oven, and unlike some smaller Lincoln electrics there is no ventless version of the 3240; a shop baking a few dozen pies a day would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood moving 1,000 to 1,600 CFM, a 240 V three-phase service sized for a 58 A draw to a terminal block connection, 6 inches of rear clearance to combustibles, and 24 inches of right-side clearance from other cooking equipment; new installations also require an oven top and stand, with belt direction specified at order.\u003c\/p\u003e\u003ch3\u003eFastBake Air Impingement That Cooks Up to 30 Percent Faster\u003c\/h3\u003e\u003cp\u003eThe Impinger drives hot air under pressure through small jets that strike the food directly, stripping away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through two to four times faster depending on the product. On the 3240, FastBake technology is a standard feature rather than an option, and it trims cook times by up to an additional 30 percent with no loss in food quality and no increase in noise. That combination is why one belt can handle pizza, wings, sandwiches, and baked appetizers with a settings change instead of a second oven.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Conveyor Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long solid belt carries product through a 40-inch-wide baking chamber with a 3-inch opening, wide enough to run two 14-inch pizzas side by side or a steady stream of sheet-pan items. A product stop keeps pies from riding past the pickup point, and conveyor speed adjusts anywhere from 1 to 30 minutes to match the recipe. Belt travel direction is built to your line at the factory, left to right or right to left, and split belt and folding conveyor versions are available as options. Leave 11 feet of clearance on the conveyor end so the belt frame can slide out for cleaning.\u003c\/p\u003e\u003ch3\u003eDigital Controls for Temperature, Belt Speed, and Diagnostics\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place, so a shift lead can dial in a bake profile and a line cook can hold it without guesswork. Temperature adjusts from 250 °F to 600 °F, covering slow-baked items as well as high-heat pizza work, and the front-loading glass door with cool touch handle lets you check browning mid-bake without stopping the belt.\u003c\/p\u003e\u003ch3\u003e24-Kilowatt Three-Phase Heat With a Terminal Block Connection\u003c\/h3\u003e\u003cp\u003eElectric heating elements deliver 24 kW of input, drawing 58 A at 240 V, three-phase, 60 Hz, wired 3 pole plus ground to a terminal block rather than a plug. The 208 V version of this oven, the 3240-000-R, is otherwise identical and draws 66 A, so the choice between the two comes down to the service already in your building. A separate circuit breaker for each oven deck is recommended, with the neutral grounded at the electrical service.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Welbilt Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, the air fingers remove from the front for cleaning, and Lincoln builds customer-specific finger setups that zone the heat to your menu rather than a generic factory profile. When volume outgrows one belt, decks stack up to three high in the same 77.6 by 60.1 inch footprint, with high caster stands for single or double stacks and a low stand for triples. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration begins from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752879489309,"sku":"3240-000-V","price":18199.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83292_3240-white.png?v=1791881393"},{"product_id":"lincoln-1624-luh-16-in-belt-aperion-electric-conveyor-oven-lower-amp-single-or-three-phase-easytouch-controls","title":"Lincoln 1624-LUH 16 In. Belt Aperion Electric Conveyor Oven, Lower Amp, Single or Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 1624-LUH is a 16-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 16-inch-wide, 48-inch-long belt carries pizzas up to 16 inches across in a steady end-to-end stream, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It does require an exhaust hood, so a kiosk or storefront with no ventilation should plan on a ventless Aperion model with triple catalysts rather than this hooded version. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V circuit, single or three phase, on its own breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e16 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 16-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eLower Amp Electric Platform With a Single-Phase Option\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the Lower Amp version: 9.4 to 12.5 kW drawing 26 to 29.9 A on 208 to 240 V three-phase service, or 7.7 to 10.2 kW at 37 to 42.5 A in the platform's only single-phase configuration, both at 60 Hz. Three-phase installs land on a 35\/40 A breaker with an optional NEMA 15-60P plug; US single-phase installs take a 50 A breaker with an optional NEMA 6-50P plug. The companion High Power platform runs 13.9 to 18.5 kW on three-phase service only, so the split comes down to whether your site favors a lighter draw and single-phase wiring or maximum heating output. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, plus factory single and three phase cord sets with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752879751453,"sku":"1624-LUH","price":15539.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83306_lincoln-1624-luh-aperion.png?v=1791881399"},{"product_id":"lincoln-1624-suh-16-in-belt-aperion-electric-conveyor-oven-high-power-three-phase-easytouch-controls","title":"Lincoln 1624-SUH- 16 In. Belt Aperion Electric Conveyor Oven, High Power, Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 1624-SUH- is a 16-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 16-inch-wide, 48-inch-long belt carries pizzas up to 16 inches across in a steady end-to-end stream, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It needs both an exhaust hood and three-phase power, so a site limited to single-phase service or lacking ventilation is not a match; Lincoln builds a Lower Amp version of this width for single-phase kitchens and ventless Aperion models with triple catalysts for hoodless spaces. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V three-phase circuit on a 50\/60 A breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e16 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 16-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eHigh Power Electric Platform on Three-Phase Service\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the High Power version: 13.9 to 18.5 kW on 208 to 240 V three-phase service at 60 Hz, drawing 38.5 to 44.3 A through a 4 wire, 3 poles plus ground connection on a 50\/60 A breaker, with an optional NEMA 15-60P plug. The companion Lower Amp platform trades heating output for a lighter 26 to 29.9 A three-phase draw and the line's only single-phase option, so the choice comes down to the electrical service your site has and the output your menu calls for. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, plus a factory three phase cord set with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752879948061,"sku":"1624-SUH-","price":15539.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83312_lincoln-1624-suh-aperion.png?v=1791881407"},{"product_id":"lincoln-2024-luh-20-in-belt-aperion-electric-conveyor-oven-lower-amp-single-or-three-phase-easytouch-controls","title":"Lincoln 2024-LUH- 20 In. Belt Aperion Electric Conveyor Oven, Lower Amp, Single or Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2024-LUH- is a 20-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 20-inch-wide, 48-inch-long belt handles pizzas up to 20 inches across without crowding the belt edges, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It does require an exhaust hood, so a kiosk or storefront with no ventilation should plan on a ventless Aperion model with triple catalysts rather than this hooded version. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V circuit, single or three phase, on its own breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e20 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 20-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eLower Amp Electric Platform With a Single-Phase Option\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the Lower Amp version: 9.4 to 12.5 kW drawing 26 to 29.9 A on 208 to 240 V three-phase service, or 7.7 to 10.2 kW at 37 to 42.5 A in the platform's only single-phase configuration, both at 60 Hz. Three-phase installs land on a 35\/40 A breaker with an optional NEMA 15-60P plug; US single-phase installs take a 50 A breaker with an optional NEMA 6-50P plug. The companion High Power platform runs 13.9 to 18.5 kW on three-phase service only, so the split comes down to whether your site favors a lighter draw and single-phase wiring or maximum heating output. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, plus factory single and three phase cord sets with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752880144669,"sku":"2024-LUH-","price":15822.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83316_lincoln-2024-luh-aperion.png?v=1791881414"},{"product_id":"lincoln-2024-suh-20-in-belt-aperion-electric-conveyor-oven-high-power-three-phase-easytouch-controls","title":"Lincoln 2024-SUH- 20 In. Belt Aperion Electric Conveyor Oven, High Power, Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2024-SUH- is a 20-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 20-inch-wide, 48-inch-long belt handles pizzas up to 20 inches across without crowding the belt edges, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It needs both an exhaust hood and three-phase power, so a site limited to single-phase service or lacking ventilation is not a match; Lincoln builds a Lower Amp version of this width for single-phase kitchens and ventless Aperion models with triple catalysts for hoodless spaces. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V three-phase circuit on a 50\/60 A breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e20 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 20-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eHigh Power Electric Platform on Three-Phase Service\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the High Power version: 13.9 to 18.5 kW on 208 to 240 V three-phase service at 60 Hz, drawing 38.5 to 44.3 A through a 4 wire, 3 poles plus ground connection on a 50\/60 A breaker, with an optional NEMA 15-60P plug. The companion Lower Amp platform trades heating output for a lighter 26 to 29.9 A three-phase draw and the line's only single-phase option, so the choice comes down to the electrical service your site has and the output your menu calls for. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, plus a factory three phase cord set with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752880472349,"sku":"2024-SUH-","price":15822.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83319_lincoln-2024-suh-aperion.png?v=1791881421"},{"product_id":"lincoln-2424-luh-24-in-belt-aperion-electric-conveyor-oven-lower-amp-single-or-three-phase-easytouch-controls","title":"Lincoln 2424-LUH 24 In. Belt Aperion Electric Conveyor Oven, Lower Amp, Single or Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2424-LUH is a 24-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 24-inch-wide, 48-inch-long belt runs pizzas up to 24 inches across, or two 12-inch pies side by side, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It does require an exhaust hood, so a kiosk or storefront with no ventilation should plan on a ventless Aperion model with triple catalysts rather than this hooded version. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V circuit, single or three phase, on its own breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e24 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 24-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eLower Amp Electric Platform With a Single-Phase Option\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the Lower Amp version: 9.4 to 12.5 kW drawing 26 to 29.9 A on 208 to 240 V three-phase service, or 7.7 to 10.2 kW at 37 to 42.5 A in the platform's only single-phase configuration, both at 60 Hz. Three-phase installs land on a 35\/40 A breaker with an optional NEMA 15-60P plug; US single-phase installs take a 50 A breaker with an optional NEMA 6-50P plug. The companion High Power platform runs 13.9 to 18.5 kW on three-phase service only, so the split comes down to whether your site favors a lighter draw and single-phase wiring or maximum heating output. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, along with 50\/50 or 30\/70 split conveyor belt configurations and factory cord sets with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752880668957,"sku":"2424-LUH","price":16104.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83322_lincoln-2424-luh-aperion.png?v=1791881428"},{"product_id":"lincoln-2424-suh-24-in-belt-aperion-electric-conveyor-oven-high-power-three-phase-easytouch-controls","title":"Lincoln 2424-SUH- 24 In. Belt Aperion Electric Conveyor Oven, High Power, Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2424-SUH- is a 24-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 24-inch-wide, 48-inch-long belt runs pizzas up to 24 inches across, or two 12-inch pies side by side, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It needs both an exhaust hood and three-phase power, so a site limited to single-phase service or lacking ventilation is not a match; Lincoln builds a Lower Amp version of this width for single-phase kitchens and ventless Aperion models with triple catalysts for hoodless spaces. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V three-phase circuit on a 50\/60 A breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e24 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 24-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eHigh Power Electric Platform on Three-Phase Service\u003c\/h3\u003e\u003cp\u003eLincoln builds the Aperion electric oven in two power platforms, and this is the High Power version: 13.9 to 18.5 kW on 208 to 240 V three-phase service at 60 Hz, drawing 38.5 to 44.3 A through a 4 wire, 3 poles plus ground connection on a 50\/60 A breaker, with an optional NEMA 15-60P plug. The companion Lower Amp platform trades heating output for a lighter 26 to 29.9 A three-phase draw and the line's only single-phase option, so the choice comes down to the electrical service your site has and the output your menu calls for. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, along with 50\/50 or 30\/70 split conveyor belt configurations and factory cord sets with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752882274589,"sku":"2424-SUH-","price":16104.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83325_lincoln-2424-suh-aperion.png?v=1791881434"},{"product_id":"lincoln-2824-suh-28-in-belt-aperion-electric-conveyor-oven-high-power-three-phase-easytouch-controls","title":"Lincoln 2824-SUH- 28 In. Belt Aperion Electric Conveyor Oven, High Power, Three Phase, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2824-SUH- is a 28-inch-belt Aperion Impinger electric conveyor oven built for pizzerias, fast-casual chains, and open kitchens that want conveyor throughput from a machine quiet enough to run in front of guests. Its 28-inch-wide, 48-inch-long belt runs pizzas up to 28 inches across, or two 14-inch pies side by side, and high-output heating elements paired with dual blower motors cut cook times about 30 percent compared with traditional impingement conveyors. Running at 100 percent top and bottom fan speed, this hood-required model bakes anywhere from 250 °F to 600 °F, with cook times set between 20 seconds and 30 minutes. It needs both an exhaust hood and three-phase power, so a site limited to single-phase service or lacking ventilation is not a match; Lincoln offers ventless Aperion models with triple catalysts for hoodless spaces, and this 28-inch width is built in the three-phase High Power form only. Plan the install around an exhaust hood sized to local code, commonly 750 to 2,500 CFM, a dedicated 208 to 240 V three-phase circuit on a 50\/60 A breaker, 4 inches of side clearance, and 3 inches at the rear.\u003c\/p\u003e\u003ch3\u003eImpingement Airflow That Cuts Cook Times About 30 Percent\u003c\/h3\u003e\u003cp\u003eAperion drives heated air through impingement fingers that strike the food directly, stripping away the layer of cooler air that slows conventional baking. High-output elements feed dual blower motors, and the airflow stays balanced front to back and side to side, so a pizza bakes the same at the belt edge as it does at the center. Independent top and bottom air control lets you push a crisp bottom on thick crusts or ease the top blast for delicate items without touching the belt time.\u003c\/p\u003e\u003ch3\u003e28 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 28-inch-wide belt makes a 48-inch conveyor run through a 24-inch cavity, and product loads at one end and comes off finished at the other, so your line keeps building orders instead of tending an oven door. The conveyor removes from the front, includes an end stop at the pickup point, and reverses direction with one touch to suit either cook-line orientation. The universal finger assemblies pull out from the front as well, keeping daily cleaning to a slide-and-wipe routine rather than a teardown.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets With One-Touch ECO Mode\u003c\/h3\u003e\u003cp\u003eThe front-located easyTouch control stores 20 recipe presets, so whoever is closest taps the product and gets the same bake at dinner that the opener dialed in at lunch. Cook times run from 20 seconds to 30 minutes and temperatures from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. During slow periods, one-touch ECO mode holds the oven at its set point while trimming energy use, then goes straight back to baking because the cavity never left temperature.\u003c\/p\u003e\u003ch3\u003eHigh Power Electric Platform on Three-Phase Service\u003c\/h3\u003e\u003cp\u003eLincoln builds the narrower Aperion electrics in two power platforms, but the 28-inch width comes in the High Power form only: 13.9 to 18.5 kW on 208 to 240 V three-phase service at 60 Hz, drawing 38.5 to 44.3 A through a 4 wire, 3 poles plus ground connection on a 50\/60 A breaker, with an optional NEMA 15-50P plug. Every oven requires its own separate electrical service and breaker.\u003c\/p\u003e\u003ch3\u003eStainless Steel Build With Front-Removable Door, Conveyor, and Fingers\u003c\/h3\u003e\u003cp\u003eStainless steel makes up the exterior and the interior components, and every piece you handle for cleaning, the door, the conveyor, and the universal finger assemblies, comes off from the front of the oven. Audible noise is targeted below 70 dB, which is what makes this a realistic front-of-house machine rather than one you hide behind a wall.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Under a Hood With Countertop Legs Included\u003c\/h3\u003e\u003cp\u003eUnder an exhaust hood on the floor, this model stacks single, double, or triple, adding belts within the same 49-inch overall width; on a counter it runs single or double. Countertop legs come standard, floor-standing legs with casters are optional, and a triple stack on casters tops out at 62.9 inches. Keep 4 inches of side clearance for a single oven and 6 inches when stacked, 3 inches at the rear, and ambient air around the oven below 95 °F. Options include a front-loading half pass glass door with cool touch handle and 6-inch or 12-inch entry and exit shelves, along with a 40\/60 split conveyor belt configuration and a factory three phase cord set with plug.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752884338973,"sku":"2824-SUH-","price":16387.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83331_lincoln-2824-suh-aperion.png?v=1791881442"},{"product_id":"lincoln-1622-000-u-32-in-belt-impinger-low-profile-electric-conveyor-pizza-oven-digital-controls-120-208-v","title":"Lincoln 1622-000-U 32 In. Belt Impinger Low Profile Electric Conveyor Pizza Oven, Digital Controls, 120\/208 V","description":"\u003cp\u003eThe Lincoln 1622-000-U Impinger Low Profile is a full-size electric conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume without giving up sight lines, since a single deck stands just 44.1 inches tall. At a 6-minute bake time the 32-inch-wide belt moves 90 twelve-inch pizzas an hour, and a 3-minute thin-crust setting pushes rated output to 182; pies load at one end and come off finished at the other, so a line cook keeps building orders instead of tending a deck. At 80 inches long, 825 pounds, and 22 kilowatts, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood, a 120\/208 V three-phase, five-wire terminal-block connection, and 11 feet of side clearance to pull the conveyor out for cleaning.\u003c\/p\u003e\u003ch3\u003eAir Impingement Rated at 182 Twelve-Inch Pizzas Per Hour\u003c\/h3\u003e\u003cp\u003eLincoln's air impingement system drives heated air through finger ducts that strike the food directly, so crusts crisp and toppings cook through as product rides the belt, and the same deck handles pizza, wings, sandwiches, and desserts with a settings change rather than a second oven. Rated capacity at a 3-minute bake is 182 twelve-inch pizzas per hour, easing to 108 at 5 minutes and 90 at 6 minutes, while 16-inch pies run up to 101 an hour. Lincoln builds the finger setup to your specific menu, so the airflow zoning matches what you actually cook instead of a generic factory profile.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt travels through a 40-inch baking chamber with a 3-inch product opening, and a product stop keeps finished pies from riding past the pickup point. Belt direction reverses to suit a left-to-right or right-to-left cook line, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. Lincoln also offers a 50\/50 split-belt option that divides the conveyor into two 15-inch lanes for running different items side by side, plus a folding conveyor and 16-inch entry and exit shelves. The conveyor removes through a side opening for cleaning, which is why the install plan needs an 11-foot clear path on that side.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital control panel with a single on and off switch manages the microprocessor-controlled bake time and conveyor speed, and its display reads out temperature, belt speed, thermostat status, and diagnostic messages at a glance. A locked setting prevents unintended changes mid-shift, so the bake dialed in at open is the bake running at close. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003e22 Kilowatt Heating System on a Three-Phase Terminal Block\u003c\/h3\u003e\u003cp\u003eThe electric heating system delivers 22 kW through a 120\/208 V, three-phase, 60 Hz service drawing 81 A on a five-wire supply, connected at a terminal block rather than a cord and plug. The neutral must be grounded at the electrical service, and Lincoln recommends a separate circuit breaker for each oven deck, so plan one dedicated circuit per deck if you stack.\u003c\/p\u003e\u003ch3\u003eHood Venting From 2,400 to 6,000 CFM\u003c\/h3\u003e\u003cp\u003eEvery 1600 Series oven requires a ventilation hood, with exhaust estimates ranging from 2,400 CFM to as high as 6,000 CFM depending on the installation, and local codes prevail. Keep the outside end of the conveyor frame at least 8 inches inside the canopy, deliver 80 percent of the make-up air outside the canopy through diffusers that do not blow at the oven, and hold the ambient temperature around the oven below 95 °F while it operates. Allow 6 inches at the rear to combustible surfaces and utility connections, plus 24 inches on each side from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eLow Profile Stainless Steel Deck That Stacks Three High\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and a front-loading glass access door with a cool touch handle opens for mid-bake checks without stopping the belt. True to the Low Profile name, a single deck stands 44.1 inches tall, and when volume outgrows one belt the design stacks up to three high in the same 80 by 60.5 inch footprint, with a separate utility connection for each deck. Optional FastBake technology trims cook times by up to an additional 30 percent, and every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752884535581,"sku":"1622-000-U","price":20438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83390_1622-000-U.png?v=1791881449"},{"product_id":"lincoln-1623-000-u-32-in-belt-impinger-low-profile-electric-conveyor-pizza-oven-digital-controls-120-240-v","title":"Lincoln 1623-000-U 32 In. Belt Impinger Low Profile Electric Conveyor Pizza Oven, Digital Controls, 120\/240 V","description":"\u003cp\u003eThe Lincoln 1623-000-U Impinger Low Profile is a full-size electric conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume without giving up sight lines, since a single deck stands just 44.1 inches tall. At a 6-minute bake time the 32-inch-wide belt moves 90 twelve-inch pizzas an hour, and a 3-minute thin-crust setting pushes rated output to 182; pies load at one end and come off finished at the other, so a line cook keeps building orders instead of tending a deck. At 80 inches long, 825 pounds, and 22 kilowatts, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood, a 120\/240 V three-phase, five-wire terminal-block connection, and 11 feet of side clearance to pull the conveyor out for cleaning.\u003c\/p\u003e\u003ch3\u003eAir Impingement Rated at 182 Twelve-Inch Pizzas Per Hour\u003c\/h3\u003e\u003cp\u003eLincoln's air impingement system drives heated air through finger ducts that strike the food directly, so crusts crisp and toppings cook through as product rides the belt, and the same deck handles pizza, wings, sandwiches, and desserts with a settings change rather than a second oven. Rated capacity at a 3-minute bake is 182 twelve-inch pizzas per hour, easing to 108 at 5 minutes and 90 at 6 minutes, while 16-inch pies run up to 101 an hour. Lincoln builds the finger setup to your specific menu, so the airflow zoning matches what you actually cook instead of a generic factory profile.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt travels through a 40-inch baking chamber with a 3-inch product opening, and a product stop keeps finished pies from riding past the pickup point. Belt direction reverses to suit a left-to-right or right-to-left cook line, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. Lincoln also offers a 50\/50 split-belt option that divides the conveyor into two 15-inch lanes for running different items side by side, plus a folding conveyor and 16-inch entry and exit shelves. The conveyor removes through a side opening for cleaning, which is why the install plan needs an 11-foot clear path on that side.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital control panel with a single on and off switch manages the microprocessor-controlled bake time and conveyor speed, and its display reads out temperature, belt speed, thermostat status, and diagnostic messages at a glance. A locked setting prevents unintended changes mid-shift, so the bake dialed in at open is the bake running at close. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003e22 Kilowatt Heating System on a Three-Phase Terminal Block\u003c\/h3\u003e\u003cp\u003eThe electric heating system delivers 22 kW through a 120\/240 V, three-phase, 60 Hz service drawing 70 A on a five-wire supply, connected at a terminal block rather than a cord and plug. The neutral must be grounded at the electrical service, and Lincoln recommends a separate circuit breaker for each oven deck, so plan one dedicated circuit per deck if you stack.\u003c\/p\u003e\u003ch3\u003eHood Venting From 2,400 to 6,000 CFM\u003c\/h3\u003e\u003cp\u003eEvery 1600 Series oven requires a ventilation hood, with exhaust estimates ranging from 2,400 CFM to as high as 6,000 CFM depending on the installation, and local codes prevail. Keep the outside end of the conveyor frame at least 8 inches inside the canopy, deliver 80 percent of the make-up air outside the canopy through diffusers that do not blow at the oven, and hold the ambient temperature around the oven below 95 °F while it operates. Allow 6 inches at the rear to combustible surfaces and utility connections, plus 24 inches on each side from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eLow Profile Stainless Steel Deck That Stacks Three High\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and a front-loading glass access door with a cool touch handle opens for mid-bake checks without stopping the belt. True to the Low Profile name, a single deck stands 44.1 inches tall, and when volume outgrows one belt the design stacks up to three high in the same 80 by 60.5 inch footprint, with a separate utility connection for each deck. Optional FastBake technology trims cook times by up to an additional 30 percent, and every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752884994333,"sku":"1623-000-U","price":20438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83392_1623-000-U.png?v=1791881457"},{"product_id":"lincoln-1624-000-u-32-in-belt-impinger-low-profile-electric-conveyor-pizza-oven-digital-controls-120-220-v","title":"Lincoln 1624-000-U 32 In. Belt Impinger Low Profile Electric Conveyor Pizza Oven, Digital Controls, 120\/220 V","description":"\u003cp\u003eThe Lincoln 1624-000-U Impinger Low Profile is a full-size electric conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume without giving up sight lines, since a single deck stands just 44.1 inches tall. At a 6-minute bake time the 32-inch-wide belt moves 90 twelve-inch pizzas an hour, and a 3-minute thin-crust setting pushes rated output to 182; pies load at one end and come off finished at the other, so a line cook keeps building orders instead of tending a deck. At 80 inches long, 825 pounds, and 22 kilowatts, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood, a 120\/220 V three-phase, five-wire terminal-block connection, and 11 feet of side clearance to pull the conveyor out for cleaning.\u003c\/p\u003e\u003ch3\u003eAir Impingement Rated at 182 Twelve-Inch Pizzas Per Hour\u003c\/h3\u003e\u003cp\u003eLincoln's air impingement system drives heated air through finger ducts that strike the food directly, so crusts crisp and toppings cook through as product rides the belt, and the same deck handles pizza, wings, sandwiches, and desserts with a settings change rather than a second oven. Rated capacity at a 3-minute bake is 182 twelve-inch pizzas per hour, easing to 108 at 5 minutes and 90 at 6 minutes, while 16-inch pies run up to 101 an hour. Lincoln builds the finger setup to your specific menu, so the airflow zoning matches what you actually cook instead of a generic factory profile.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt travels through a 40-inch baking chamber with a 3-inch product opening, and a product stop keeps finished pies from riding past the pickup point. Belt direction reverses to suit a left-to-right or right-to-left cook line, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. Lincoln also offers a 50\/50 split-belt option that divides the conveyor into two 15-inch lanes for running different items side by side, plus a folding conveyor and 16-inch entry and exit shelves. The conveyor removes through a side opening for cleaning, which is why the install plan needs an 11-foot clear path on that side.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital control panel with a single on and off switch manages the microprocessor-controlled bake time and conveyor speed, and its display reads out temperature, belt speed, thermostat status, and diagnostic messages at a glance. A locked setting prevents unintended changes mid-shift, so the bake dialed in at open is the bake running at close. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003e22 Kilowatt Heating System on a Three-Phase Terminal Block\u003c\/h3\u003e\u003cp\u003eThe electric heating system delivers 22 kW through a 120\/220 V, three-phase, 60 Hz service drawing 70 A on a five-wire supply, connected at a terminal block rather than a cord and plug. The neutral must be grounded at the electrical service, and Lincoln recommends a separate circuit breaker for each oven deck, so plan one dedicated circuit per deck if you stack.\u003c\/p\u003e\u003ch3\u003eHood Venting From 2,400 to 6,000 CFM\u003c\/h3\u003e\u003cp\u003eEvery 1600 Series oven requires a ventilation hood, with exhaust estimates ranging from 2,400 CFM to as high as 6,000 CFM depending on the installation, and local codes prevail. Keep the outside end of the conveyor frame at least 8 inches inside the canopy, deliver 80 percent of the make-up air outside the canopy through diffusers that do not blow at the oven, and hold the ambient temperature around the oven below 95 °F while it operates. Allow 6 inches at the rear to combustible surfaces and utility connections, plus 24 inches on each side from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eLow Profile Stainless Steel Deck That Stacks Three High\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and a front-loading glass access door with a cool touch handle opens for mid-bake checks without stopping the belt. True to the Low Profile name, a single deck stands 44.1 inches tall, and when volume outgrows one belt the design stacks up to three high in the same 80 by 60.5 inch footprint, with a separate utility connection for each deck. Optional FastBake technology trims cook times by up to an additional 30 percent, and every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67752885223709,"sku":"1624-000-U","price":20438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83394_1624-000-U.png?v=1791881464"},{"product_id":"lincoln-1116-000-u-56-in-impinger-ii-natural-gas-conveyor-pizza-oven-easytouch-controls-18-in-belt","title":"Lincoln 1116-000-U 56 In. Impinger II Natural Gas Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt","description":"\u003cp\u003eThe Lincoln 1116-000-U Impinger II is a single-deck natural gas conveyor oven built for pizzerias, sports bars, and chain kitchens that want gas-fired production with nothing more than a 120 V cord on the electrical side. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and it is configured for natural gas only; a kitchen on propane service needs the LP version of this oven instead. Plan the install around a ventilation hood sized for 450 to 800 CFM, which every gas oven in this line requires, plus a gas line delivering 7 to 14 inches water column, a 120 V receptacle for the NEMA 5-15 cord, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003e40,000 BTU\/hr Gas-Fired Air Impingement\u003c\/h3\u003e\u003cp\u003eA 40,000 BTU\/hr burner feeds the impingement system, which drives hot air under pressure through small jets that strike the food directly instead of letting heat drift around the cavity. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time, and one oven handles pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment. The burner runs on natural gas supplied at 7 to 14 inches water column; Lincoln calls for a flexible connector of at least 3\/4-inch NPT no longer than 6 feet and recommends a minimum 1.5-inch gas supply pipe. Because the heat comes from gas, the oven plugs in on a 120 V, 7 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint under a hood sized for the full stack. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753073705245,"sku":"1116-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81229_1116-000-U.png?v=1791884299"},{"product_id":"lincoln-1117-000-u-56-in-impinger-ii-lp-gas-conveyor-pizza-oven-easytouch-controls-18-in-belt","title":"Lincoln 1117-000-U 56 In. Impinger II LP Gas Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt","description":"\u003cp\u003eThe Lincoln 1117-000-U Impinger II is a single-deck propane (LP) gas conveyor oven built for pizzerias, sports bars, and chain kitchens that want gas-fired production with nothing more than a 120 V cord on the electrical side. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time one deck turns out 33 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 54. Product goes in one end and comes out finished at the other, so your line cook loads pans and keeps working instead of tending racks. This is a floor-model production oven, not a light-duty countertop unit, and it is configured for propane (LP) gas only; a kitchen on utility gas service needs the natural gas version of this oven instead. Plan the install around a ventilation hood sized for 450 to 800 CFM, which every gas oven in this line requires, plus a gas line delivering 11 to 14 inches water column, a 120 V receptacle for the NEMA 5-15 cord, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003e40,000 BTU\/hr Gas-Fired Air Impingement\u003c\/h3\u003e\u003cp\u003eA 40,000 BTU\/hr burner feeds the impingement system, which drives hot air under pressure through small jets that strike the food directly instead of letting heat drift around the cavity. The moving air strips away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through in a fraction of the time, and one oven handles pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment. The burner runs on propane (LP) gas supplied at 11 to 14 inches water column; Lincoln calls for a flexible connector of at least 3\/4-inch NPT no longer than 6 feet and recommends a minimum 1.5-inch gas supply pipe. Because the heat comes from gas, the oven plugs in on a 120 V, 7 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 18-inch-wide, 56-inch-long belt carries product through a 28-inch-wide baking chamber with a 3-inch opening, sized for anything from a 16-inch pizza to sheet-pan appetizers. A product stop keeps items from riding past the pickup point, belt direction reverses to suit either a left-to-right or right-to-left cook line, and conveyor speed adjusts anywhere from 20 seconds to 30 minutes to match the recipe. The whole conveyor pulls out from the front for cleaning, so you are not wrestling a 56-inch frame out of a wall alcove.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe front-mounted easyTouch panel stores eight preset menu items, each pairing a set temperature with a belt speed. During a rush, whoever is closest taps the preset instead of guessing at dial positions, and the bake comes out the same at lunch as it did at breakfast. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA front-loading glass access door with a cool touch handle lets you check browning mid-bake or slide in a quick item without waiting for the full belt pass. The air fingers that shape the impingement pattern remove from the front without tools, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint under a hood sized for the full stack. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration and the warranty clock both start from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753074295069,"sku":"1117-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81231_1117-000-U.png?v=1791884306"},{"product_id":"lincoln-1450-000-u-32-in-belt-impinger-i-natural-gas-conveyor-pizza-oven-digital-controls-double-stackable","title":"Lincoln 1450-000-U 32 In. Belt Impinger I Natural Gas Conveyor Pizza Oven, Digital Controls, Double-Stackable","description":"\u003cp\u003eThe Lincoln 1450-000-U Impinger I is a full-size natural gas conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume. Air impingement cooks two to four times faster than a conventional oven, and at a 6-minute bake time the belt moves 90 twelve-inch pizzas an hour; set a 3-minute thin-crust time and the rated output climbs to 182. Product loads at one end and comes off finished at the other, so a line cook keeps building pies instead of tending a deck. At 78 inches wide and 725 pounds, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a 3\/4 inch NPT gas hookup, a standard 120 V cord with NEMA 5-15 plug, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cooks Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eSmall jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Wide Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt runs through a 40-inch-wide baking chamber with a 3-inch opening, and a product stop keeps finished pies from riding past the pickup point. Bake time adjusts anywhere from 1 to 30 minutes to match the recipe, from a quick flatbread pass to a slow-baked dessert. Lincoln also offers a split-belt option that divides the conveyor into two 15-inch lanes, along with a folding conveyor and 16-inch entry and exit shelves. The whole conveyor removes from the front for cleaning; leave an 11-foot clear path to pull it free.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work, and because the platform cooks continuously, whoever loads the belt keeps working instead of watching a timer.\u003c\/p\u003e\u003ch3\u003e120,000 BTU Burner on a 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe natural gas system delivers 120,000 BTU per hour and connects through a 3\/4 inch NPT fitting, with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. Supply pressure runs 7 to 14 inches water column. Electrical needs are light for an oven this size: a 120 V, 5 A, single-phase cord with a NEMA 5-15 plug, so the oven plugs in rather than hard-wiring to a terminal block.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Stainless Steel Deck With Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, a front-loading glass access door with a cool touch handle opens for mid-bake checks, and the air fingers remove from the front for cleaning. Lincoln builds the finger setup to your specific menu, so airflow zoning matches what you actually cook, and optional FastBake technology trims cook times by up to an additional 30 percent. When volume outgrows one belt, the deck stacks two high on a low caster stand, with each deck running its own gas connection and its own electrical circuit. Every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753074655517,"sku":"1450-000-U","price":17854.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81269_1450-000-U.png?v=1791884313"},{"product_id":"lincoln-1451-000-u-32-in-belt-impinger-i-liquid-propane-conveyor-pizza-oven-digital-controls-double-stackable","title":"Lincoln 1451-000-U 32 In. Belt Impinger I Liquid Propane Conveyor Pizza Oven, Digital Controls, Double-Stackable","description":"\u003cp\u003eThe Lincoln 1451-000-U Impinger I is a full-size liquid propane conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume. Air impingement cooks two to four times faster than a conventional oven, and at a 6-minute bake time the belt moves 90 twelve-inch pizzas an hour; set a 3-minute thin-crust time and the rated output climbs to 182. Product loads at one end and comes off finished at the other, so a line cook keeps building pies instead of tending a deck. At 78 inches wide and 725 pounds, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a 3\/4 inch NPT gas hookup, a standard 120 V cord with NEMA 5-15 plug, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cooks Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eSmall jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Wide Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt runs through a 40-inch-wide baking chamber with a 3-inch opening, and a product stop keeps finished pies from riding past the pickup point. Bake time adjusts anywhere from 1 to 30 minutes to match the recipe, from a quick flatbread pass to a slow-baked dessert. Lincoln also offers a split-belt option that divides the conveyor into two 15-inch lanes, along with a folding conveyor and 16-inch entry and exit shelves. The whole conveyor removes from the front for cleaning; leave an 11-foot clear path to pull it free.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work, and because the platform cooks continuously, whoever loads the belt keeps working instead of watching a timer.\u003c\/p\u003e\u003ch3\u003e120,000 BTU Burner on a 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe liquid propane system delivers 120,000 BTU per hour and connects through a 3\/4 inch NPT fitting, with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. Supply pressure runs 11 to 14 inches water column. Electrical needs are light for an oven this size: a 120 V, 5 A, single-phase cord with a NEMA 5-15 plug, so the oven plugs in rather than hard-wiring to a terminal block.\u003c\/p\u003e\u003ch3\u003eDouble-Stackable Stainless Steel Deck With Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, a front-loading glass access door with a cool touch handle opens for mid-bake checks, and the air fingers remove from the front for cleaning. Lincoln builds the finger setup to your specific menu, so airflow zoning matches what you actually cook, and optional FastBake technology trims cook times by up to an additional 30 percent. When volume outgrows one belt, the deck stacks two high on a low caster stand, with each deck running its own gas connection and its own electrical circuit. Every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753075179805,"sku":"1451-000-U","price":17854.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81271_1451-000-U.png?v=1791884319"},{"product_id":"lincoln-3240-000-l-78-in-impinger-3200-series-lp-gas-conveyor-pizza-oven-fastbake-digital-controls-32-in-belt","title":"Lincoln 3240-000-L 78 In. Impinger 3200 Series LP Gas Conveyor Pizza Oven, FastBake, Digital Controls, 32 In. Belt","description":"\u003cp\u003eThe Lincoln 3240-000-L Impinger is a full-size liquid propane gas conveyor oven from the 3200 Series, built for chain pizzerias, commissaries, and stadium concession lines that measure output in pies per hour, not per shift. Air impingement bakes two to four times faster than a conventional oven and FastBake technology comes standard, so at a 6-minute bake time one deck turns out 90 twelve-inch pizzas an hour, and a 3-minute thin-crust pass pushes that to 182. The 32-inch belt runs two 14-inch pizzas side by side, and product loads at one end and comes out finished at the other so your cook keeps making pies instead of tending the oven. At 77.6 inches wide and 750 pounds this is a floor-model production oven, and there is no ventless version of the 3240; a shop baking a few dozen pies a day would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood moving 1,000 to 1,600 CFM, a liquid propane gas line delivering 11 to 14 inches water column, a standard 120 V outlet for the controls cord, 6 inches of rear clearance to combustibles, and 24 inches of right-side clearance from other cooking equipment; new installations also require an oven top and stand, with belt direction specified at order.\u003c\/p\u003e\u003ch3\u003eFastBake Air Impingement That Cooks Up to 30 Percent Faster\u003c\/h3\u003e\u003cp\u003eThe Impinger drives hot air under pressure through small jets that strike the food directly, stripping away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through two to four times faster depending on the product. On the 3240, FastBake technology is a standard feature rather than an option, and it trims cook times by up to an additional 30 percent with no loss in food quality and no increase in noise. That combination is why one belt can handle pizza, wings, sandwiches, and baked appetizers with a settings change instead of a second oven.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Conveyor Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long solid belt carries product through a 40-inch-wide baking chamber with a 3-inch opening, wide enough to run two 14-inch pizzas side by side or a steady stream of sheet-pan items. A product stop keeps pies from riding past the pickup point, and conveyor speed adjusts anywhere from 1 to 30 minutes to match the recipe. Belt travel direction is built to your line at the factory, left to right or right to left, and split belt and folding conveyor versions are available as options. Leave 11 feet of clearance on the conveyor end so the belt frame can slide out for cleaning.\u003c\/p\u003e\u003ch3\u003eDigital Controls for Temperature, Belt Speed, and Diagnostics\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place, so a shift lead can dial in a bake profile and a line cook can hold it without guesswork. Temperature adjusts from 250 °F to 600 °F, covering slow-baked items as well as high-heat pizza work, and the front-loading glass door with cool touch handle lets you check browning mid-bake without stopping the belt.\u003c\/p\u003e\u003ch3\u003e115,000 BTU Burner With a Simple 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe liquid propane gas burner is rated at 115,000 BTU per hour and runs on a supply pressure of 11 to 14 inches water column through an agency-approved flexible connector of at least 3\/4-inch NPT, no longer than 6 feet. The electrical side stays light: the controls and blower draw 6 A at 120 V single phase through a cord with a NEMA 5-15 plug, so the oven plugs into a standard receptacle while the gas line does the heating work. A separate circuit breaker for each oven deck is recommended.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Welbilt Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, the air fingers remove from the front for cleaning, and Lincoln builds customer-specific finger setups that zone the heat to your menu rather than a generic factory profile. When volume outgrows one belt, decks stack up to three high in the same 77.6 by 60.1 inch footprint, with high caster stands for single or double stacks and a low stand for triples. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration begins from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753075573021,"sku":"3240-000-L","price":18199.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83286_3240-white.png?v=1791884326"},{"product_id":"lincoln-3240-000-n-78-in-impinger-3200-series-natural-gas-conveyor-pizza-oven-fastbake-digital-controls-32-in-belt","title":"Lincoln 3240-000-N 78 In. Impinger 3200 Series Natural Gas Conveyor Pizza Oven, FastBake, Digital Controls, 32 In. Belt","description":"\u003cp\u003eThe Lincoln 3240-000-N Impinger is a full-size natural gas conveyor oven from the 3200 Series, built for chain pizzerias, commissaries, and stadium concession lines that measure output in pies per hour, not per shift. Air impingement bakes two to four times faster than a conventional oven and FastBake technology comes standard, so at a 6-minute bake time one deck turns out 90 twelve-inch pizzas an hour, and a 3-minute thin-crust pass pushes that to 182. The 32-inch belt runs two 14-inch pizzas side by side, and product loads at one end and comes out finished at the other so your cook keeps making pies instead of tending the oven. At 77.6 inches wide and 750 pounds this is a floor-model production oven, and there is no ventless version of the 3240; a shop baking a few dozen pies a day would be better served by a smaller countertop conveyor. Plan the install around a ventilation hood moving 1,000 to 1,600 CFM, a natural gas line delivering 7 to 14 inches water column, a standard 120 V outlet for the controls cord, 6 inches of rear clearance to combustibles, and 24 inches of right-side clearance from other cooking equipment; new installations also require an oven top and stand, with belt direction specified at order.\u003c\/p\u003e\u003ch3\u003eFastBake Air Impingement That Cooks Up to 30 Percent Faster\u003c\/h3\u003e\u003cp\u003eThe Impinger drives hot air under pressure through small jets that strike the food directly, stripping away the cool boundary layer that slows conventional baking, so crusts crisp and toppings cook through two to four times faster depending on the product. On the 3240, FastBake technology is a standard feature rather than an option, and it trims cook times by up to an additional 30 percent with no loss in food quality and no increase in noise. That combination is why one belt can handle pizza, wings, sandwiches, and baked appetizers with a settings change instead of a second oven.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Conveyor Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long solid belt carries product through a 40-inch-wide baking chamber with a 3-inch opening, wide enough to run two 14-inch pizzas side by side or a steady stream of sheet-pan items. A product stop keeps pies from riding past the pickup point, and conveyor speed adjusts anywhere from 1 to 30 minutes to match the recipe. Belt travel direction is built to your line at the factory, left to right or right to left, and split belt and folding conveyor versions are available as options. Leave 11 feet of clearance on the conveyor end so the belt frame can slide out for cleaning.\u003c\/p\u003e\u003ch3\u003eDigital Controls for Temperature, Belt Speed, and Diagnostics\u003c\/h3\u003e\u003cp\u003eA front-mounted digital panel with an easy-to-read display manages set temperature, belt speed, and onboard diagnostics from one place, so a shift lead can dial in a bake profile and a line cook can hold it without guesswork. Temperature adjusts from 250 °F to 600 °F, covering slow-baked items as well as high-heat pizza work, and the front-loading glass door with cool touch handle lets you check browning mid-bake without stopping the belt.\u003c\/p\u003e\u003ch3\u003e115,000 BTU Burner With a Simple 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe natural gas burner is rated at 115,000 BTU per hour and runs on a supply pressure of 7 to 14 inches water column through an agency-approved flexible connector of at least 3\/4-inch NPT, no longer than 6 feet. The electrical side stays light: the controls and blower draw 6 A at 120 V single phase through a cord with a NEMA 5-15 plug, so the oven plugs into a standard receptacle while the gas line does the heating work. A separate circuit breaker for each oven deck is recommended.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Welbilt Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, the air fingers remove from the front for cleaning, and Lincoln builds customer-specific finger setups that zone the heat to your menu rather than a generic factory profile. When volume outgrows one belt, decks stack up to three high in the same 77.6 by 60.1 inch footprint, with high caster stands for single or double stacks and a low stand for triples. Every oven includes start-up and check-out by a Welbilt authorized service agent, so calibration begins from a documented commissioning visit.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753075966237,"sku":"3240-000-N","price":18199.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83288_3240-white.png?v=1791884333"},{"product_id":"lincoln-1624-gun-16-in-aperion-impinger-natural-gas-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 1624-GUN- 16 In. Aperion Impinger Natural Gas Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 1624-GUN- is the narrowest gas model in the Aperion Impinger family, a natural gas conveyor pizza oven for pizzerias, snack bars, and tight cook lines that want conveyor consistency without giving half the line to the oven. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 16 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a natural gas line at 7 in W.C. nominal inlet pressure feeding a 3\/4 in NPT connection at the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e16 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 16-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. At 16 inches, this is the slimmest belt in the Aperion line, so the oven suits a single lane of product where floor space is the limiting factor. Overall width including the conveyor is 49 in, model depth is 33-7\/8 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA natural gas burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 4 in W.C. manifold pressure on natural gas and asks for a nominal 7 in W.C. inlet, held at least 1 in W.C. above the manifold setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753076457757,"sku":"1624-GUN-","price":16357.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83327_lincoln_aperion_1624.png?v=1791884340"},{"product_id":"lincoln-1624-gup-16-in-aperion-impinger-liquid-propane-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 1624-GUP- 16 In. Aperion Impinger Liquid Propane Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 1624-GUP- is the narrowest gas model in the Aperion Impinger family, a liquid propane conveyor pizza oven for pizzerias, snack bars, and tight cook lines that want conveyor consistency without giving half the line to the oven. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 16 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a propane supply regulated to hold at least 1 in W.C. above the 10 in W.C. manifold setting at a 3\/4 in NPT connection on the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e16 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 16-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. At 16 inches, this is the slimmest belt in the Aperion line, so the oven suits a single lane of product where floor space is the limiting factor. Overall width including the conveyor is 49 in, model depth is 33-7\/8 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA liquid propane burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 10 in W.C. manifold pressure on propane and the supply must hold at least 1 in W.C. above that setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753077145885,"sku":"1624-GUP-","price":16357.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83332_lincoln_aperion_1624.png?v=1791884347"},{"product_id":"lincoln-2024-gun-20-in-aperion-impinger-natural-gas-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2024-GUN- 20 In. Aperion Impinger Natural Gas Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2024-GUN- is the mid-width gas model in the Aperion Impinger family, a natural gas conveyor pizza oven for pizzerias, delis, and multi-unit kitchens that need more belt than the narrowest Aperion offers while keeping the same 49-inch overall width. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 20 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a natural gas line at 7 in W.C. nominal inlet pressure feeding a 3\/4 in NPT connection at the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e20 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 20-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. The 20-inch belt adds four inches of lane width over the smallest Aperion while the overall width, height, and 48-inch conveyor length stay the same. Overall width including the conveyor is 49 in, model depth is 35-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA natural gas burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 4 in W.C. manifold pressure on natural gas and asks for a nominal 7 in W.C. inlet, held at least 1 in W.C. above the manifold setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753077506333,"sku":"2024-GUN-","price":16655.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83337_lincoln_aperion_2024.png?v=1791884353"},{"product_id":"lincoln-2024-gup-20-in-aperion-impinger-liquid-propane-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2024-GUP- 20 In. Aperion Impinger Liquid Propane Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2024-GUP- is the mid-width gas model in the Aperion Impinger family, a liquid propane conveyor pizza oven for pizzerias, delis, and multi-unit kitchens that need more belt than the narrowest Aperion offers while keeping the same 49-inch overall width. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 20 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a propane supply regulated to hold at least 1 in W.C. above the 10 in W.C. manifold setting at a 3\/4 in NPT connection on the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e20 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 20-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. The 20-inch belt adds four inches of lane width over the smallest Aperion while the overall width, height, and 48-inch conveyor length stay the same. Overall width including the conveyor is 49 in, model depth is 35-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA liquid propane burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 10 in W.C. manifold pressure on propane and the supply must hold at least 1 in W.C. above that setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753077899549,"sku":"2024-GUP-","price":16655.1,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83340_lincoln_aperion_2024.png?v=1791884360"},{"product_id":"lincoln-2424-gun-24-in-aperion-impinger-natural-gas-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2424-GUN- 24 In. Aperion Impinger Natural Gas Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2424-GUN- is the 24-inch-belt gas model in the Aperion Impinger family, a natural gas conveyor pizza oven for pizzerias, sports bars, and chain kitchens running large pies or mixed product on one belt. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 24 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a natural gas line at 7 in W.C. nominal inlet pressure feeding a 3\/4 in NPT connection at the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e24 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 24-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. Optional 50\/50 [12 in\/12 in] and 30\/70 [8 in\/16 in] split belts divide the width into two lanes for running different items side by side. Overall width including the conveyor is 49 in, model depth is 39-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA natural gas burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 4 in W.C. manifold pressure on natural gas and asks for a nominal 7 in W.C. inlet, held at least 1 in W.C. above the manifold setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Optional 50\/50 or 30\/70 split conveyor belts divide the 24-inch width into two lanes, so different products can travel the same chamber side by side. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753078456605,"sku":"2424-GUN-","price":16952.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83345_lincoln_aperion_2424.png?v=1791884367"},{"product_id":"lincoln-2424-gup-24-in-aperion-impinger-liquid-propane-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2424-GUP- 24 In. Aperion Impinger Liquid Propane Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2424-GUP- is the 24-inch-belt gas model in the Aperion Impinger family, a liquid propane conveyor pizza oven for pizzerias, sports bars, and chain kitchens running large pies or mixed product on one belt. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 24 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a propane supply regulated to hold at least 1 in W.C. above the 10 in W.C. manifold setting at a 3\/4 in NPT connection on the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e24 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 24-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. Optional 50\/50 [12 in\/12 in] and 30\/70 [8 in\/16 in] split belts divide the width into two lanes for running different items side by side. Overall width including the conveyor is 49 in, model depth is 39-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA liquid propane burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 10 in W.C. manifold pressure on propane and the supply must hold at least 1 in W.C. above that setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. Optional 50\/50 or 30\/70 split conveyor belts divide the 24-inch width into two lanes, so different products can travel the same chamber side by side. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753078882589,"sku":"2424-GUP-","price":16952.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83349_lincoln_aperion_2424.png?v=1791884374"},{"product_id":"lincoln-2824-gun-28-in-aperion-impinger-natural-gas-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2824-GUN- 28 In. Aperion Impinger Natural Gas Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2824-GUN- is the widest gas model in the Aperion Impinger family, a natural gas conveyor pizza oven for high-volume pizzerias and commissary lines that run large-format pies or two lanes of product at once. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 28 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a natural gas line at 7 in W.C. nominal inlet pressure feeding a 3\/4 in NPT connection at the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e28 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 28-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. At 28 inches, this is the widest belt in the Aperion line, and an optional 40\/60 [12 in\/16 in] split belt divides it into two lanes for running different items side by side. Overall width including the conveyor is 49 in, model depth is 43-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA natural gas burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 4 in W.C. manifold pressure on natural gas and asks for a nominal 7 in W.C. inlet, held at least 1 in W.C. above the manifold setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. An optional 40\/60 split conveyor belt divides the 28-inch width into two lanes, so different products can travel the same chamber side by side. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753079177501,"sku":"2824-GUN-","price":17250.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83354_lincoln_aperion_2824.png?v=1791884381"},{"product_id":"lincoln-2824-gup-28-in-aperion-impinger-liquid-propane-conveyor-pizza-oven-easytouch-controls","title":"Lincoln 2824-GUP- 28 In. Aperion Impinger Liquid Propane Conveyor Pizza Oven, easyTouch Controls","description":"\u003cp\u003eThe Lincoln 2824-GUP- is the widest gas model in the Aperion Impinger family, a liquid propane conveyor pizza oven for high-volume pizzerias and commissary lines that run large-format pies or two lanes of product at once. Air impingement drives heated air straight at the food from above and below, and high output burners paired with dual blower motors trim cook times by 30 percent compared with traditional impingement conveyors, so pizzas, wings, and toasted sandwiches ride the 28 by 48 inch belt through the 24 inch cavity in one continuous pass instead of being tended in a deck oven. At the full 600 °F setting with top and bottom fans at 100 percent, the oven handles high-heat pizza work, and cook times set anywhere from 20 seconds to 30 minutes cover everything down to slow-toasted items. Every gas Aperion requires an exhaust hood, so a storefront that cannot vent is better matched to the ventless electric version of this oven, and counter placement of the gas model is limited to a single deck. Plan the install around hood ventilation estimated between 750 and 2500 CFM per local code, a propane supply regulated to hold at least 1 in W.C. above the 10 in W.C. manifold setting at a 3\/4 in NPT connection on the left rear, and a separate 120 V, 9 A single-phase circuit at the right rear.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Cuts Cook Times 30 Percent\u003c\/h3\u003e\u003cp\u003eInstead of letting heat drift around a cavity, the Aperion forces hot air through jets that strike the food directly from above and below. High output burners combined with dual blower motors reduce cook times by 30 percent against traditional impingement conveyors, and the airflow is balanced front to back and side to side so a pie bakes the same at the edge of the belt as it does in the center. Top and bottom air adjust independently, which lets you crisp a crust without overworking the toppings.\u003c\/p\u003e\u003ch3\u003e28 by 48 Inch Belt Through a 24 Inch Cavity\u003c\/h3\u003e\u003cp\u003eThe 28-inch-wide belt runs along a 48-inch front-removable conveyor with an end stop that keeps product from riding past the pickup point, and the baking chamber matches the belt width across the 24 inch cavity. At 28 inches, this is the widest belt in the Aperion line, and an optional 40\/60 [12 in\/16 in] split belt divides it into two lanes for running different items side by side. Overall width including the conveyor is 49 in, model depth is 43-3\/4 in, and on the included 4-inch countertop legs the oven stands 22.2 in tall with the belt 11.7 in above the counter.\u003c\/p\u003e\u003ch3\u003e20 Recipe Presets and One-Touch Adjustments\u003c\/h3\u003e\u003cp\u003eFront-located easyTouch controls store 20 recipe presets, so whoever is closest taps the menu item instead of dialing in temperature and belt speed by memory. Belt direction reverses with one touch to suit a left-to-right or right-to-left line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods. Temperature adjusts from 250 °F to 600 °F and cook times run from a 20-second flash pass to a 30-minute slow bake.\u003c\/p\u003e\u003ch3\u003e60,000 BTU Gas Heat Under a Required Hood\u003c\/h3\u003e\u003cp\u003eA liquid propane burner delivers up to 60,000 BTU\/hr of input at every belt width in the series. The gas valve is set to a 10 in W.C. manifold pressure on propane and the supply must hold at least 1 in W.C. above that setting from no load to full load, with a maximum inlet of 14.5 in W.C. The agency approved flexible connector must be at least 3\/4 in NPT and no longer than 6 ft. Ventilation is required on all gas models, with exhaust estimates ranging from 750 to 2500 CFM depending on the hood and local code, and ambient air around the oven must stay below 95 °F. The controls run on a separate 120 V, 9 A, single-phase electrical service with its own breaker, connected at the right rear.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Design With Front-Removable Parts\u003c\/h3\u003e\u003cp\u003eStainless steel construction covers the exterior and interior components, and audible noise is targeted under 70 dB so the oven can live in a front-of-house line. The door, universal finger assemblies, and conveyor all remove from the front, keeping daily cleaning off a ladder and away from the wall. Under a hood, gas decks stack single, double, or triple on the floor; a triple stack on casters tops out at 62.9 in with rear heat shields fitted, while combustible-wall clearance is 4 in at the sides and 3 in at the rear for a single deck. An optional 40\/60 split conveyor belt divides the 28-inch width into two lanes, so different products can travel the same chamber side by side. Options include a front-loading half pass glass door with cool touch handle, 6-inch or 12-inch entry and exit shelves, and floor-standing legs with casters.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753079603485,"sku":"2824-GUP-","price":17250.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83359_lincoln_aperion_2824.png?v=1791884388"},{"product_id":"lincoln-1600-000-u-32-in-belt-impinger-low-profile-natural-gas-conveyor-pizza-oven-digital-controls-triple-stackable","title":"Lincoln 1600-000-U 32 In. Belt Impinger Low Profile Natural Gas Conveyor Pizza Oven, Digital Controls, Triple-Stackable","description":"\u003cp\u003eThe Lincoln 1600-000-U Impinger Low Profile is a full-size natural gas conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume without giving up sight lines, since a single deck stands just 44.1 inches tall. At a 6-minute bake time the 32-inch-wide belt moves 90 twelve-inch pizzas an hour, and a 3-minute thin-crust setting pushes rated output to 182; pies load at one end and come off finished at the other, so a line cook keeps building orders instead of tending a deck. At 80 inches long, 825 pounds, and 110,000 BTU per hour, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood, a 3\/4 inch NPT gas hookup with a standard 120 V cord and NEMA 5-15 plug for the electrical side, and 11 feet of side clearance to pull the conveyor out for cleaning.\u003c\/p\u003e\u003ch3\u003eAir Impingement Rated at 182 Twelve-Inch Pizzas Per Hour\u003c\/h3\u003e\u003cp\u003eLincoln's air impingement system drives heated air through finger ducts that strike the food directly, so crusts crisp and toppings cook through as product rides the belt, and the same deck handles pizza, wings, sandwiches, and desserts with a settings change rather than a second oven. Rated capacity at a 3-minute bake is 182 twelve-inch pizzas per hour, easing to 108 at 5 minutes and 90 at 6 minutes, while 16-inch pies run up to 101 an hour. Lincoln builds the finger setup to your specific menu, so the airflow zoning matches what you actually cook instead of a generic factory profile.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt travels through a 40-inch baking chamber with a 3-inch product opening, and a product stop keeps finished pies from riding past the pickup point. Belt direction reverses to suit a left-to-right or right-to-left cook line, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. Lincoln also offers a 50\/50 split-belt option that divides the conveyor into two 15-inch lanes for running different items side by side, plus a folding conveyor and 16-inch entry and exit shelves. The conveyor removes through a side opening for cleaning, which is why the install plan needs an 11-foot clear path on that side.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital control panel with a single on and off switch manages the microprocessor-controlled bake time and conveyor speed, and its display reads out temperature, belt speed, thermostat status, and diagnostic messages at a glance. A locked setting prevents unintended changes mid-shift, so the bake dialed in at open is the bake running at close. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003e110,000 BTU Burner on a 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe natural gas system delivers 110,000 BTU per hour and connects through a 3\/4 inch NPT fitting, with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. Supply pressure runs 7 to 14 inches water column. Electrical needs are light for an oven this size: a 120 V, 14 A, single-phase service on a 10-foot cord with a NEMA 5-15 plug, so the oven plugs into a standard receptacle rather than hard-wiring to a terminal block.\u003c\/p\u003e\u003ch3\u003eHood Venting From 2,400 to 6,000 CFM\u003c\/h3\u003e\u003cp\u003eEvery 1600 Series oven requires a ventilation hood, with exhaust estimates ranging from 2,400 CFM to as high as 6,000 CFM depending on the installation, and local codes prevail. Keep the outside end of the conveyor frame at least 8 inches inside the canopy, deliver 80 percent of the make-up air outside the canopy through diffusers that do not blow at the oven, and hold the ambient temperature around the oven below 95 °F while it operates. Allow 6 inches at the rear to combustible surfaces and utility connections, plus 24 inches on each side from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eLow Profile Stainless Steel Deck That Stacks Three High\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and a front-loading glass access door with a cool touch handle opens for mid-bake checks without stopping the belt. True to the Low Profile name, a single deck stands 44.1 inches tall, and when volume outgrows one belt the design stacks up to three high in the same 80 by 60.5 inch footprint, with a separate utility connection for each deck. Optional FastBake technology trims cook times by up to an additional 30 percent, and every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753079996701,"sku":"1600-000-U","price":20438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83386_1600-000-U.png?v=1791884394"},{"product_id":"lincoln-1601-000-u-32-in-belt-impinger-low-profile-lp-gas-conveyor-pizza-oven-digital-controls-triple-stackable","title":"Lincoln 1601-000-U 32 In. Belt Impinger Low Profile LP Gas Conveyor Pizza Oven, Digital Controls, Triple-Stackable","description":"\u003cp\u003eThe Lincoln 1601-000-U Impinger Low Profile is a full-size liquid propane conveyor pizza oven for pizzerias, chain restaurants, and commissary kitchens that need one deck to carry serious hourly volume without giving up sight lines, since a single deck stands just 44.1 inches tall. At a 6-minute bake time the 32-inch-wide belt moves 90 twelve-inch pizzas an hour, and a 3-minute thin-crust setting pushes rated output to 182; pies load at one end and come off finished at the other, so a line cook keeps building orders instead of tending a deck. At 80 inches long, 825 pounds, and 110,000 BTU per hour, this is floor-model production equipment, not a fit for a low-volume shop that a countertop conveyor would serve better. Plan the install around a ventilation hood, a 3\/4 inch NPT gas hookup with a standard 120 V cord and NEMA 5-15 plug for the electrical side, and 11 feet of side clearance to pull the conveyor out for cleaning.\u003c\/p\u003e\u003ch3\u003eAir Impingement Rated at 182 Twelve-Inch Pizzas Per Hour\u003c\/h3\u003e\u003cp\u003eLincoln's air impingement system drives heated air through finger ducts that strike the food directly, so crusts crisp and toppings cook through as product rides the belt, and the same deck handles pizza, wings, sandwiches, and desserts with a settings change rather than a second oven. Rated capacity at a 3-minute bake is 182 twelve-inch pizzas per hour, easing to 108 at 5 minutes and 90 at 6 minutes, while 16-inch pies run up to 101 an hour. Lincoln builds the finger setup to your specific menu, so the airflow zoning matches what you actually cook instead of a generic factory profile.\u003c\/p\u003e\u003ch3\u003e32 by 73 Inch Belt Through a 40 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 32-inch-wide, 73-inch-long conveyor belt travels through a 40-inch baking chamber with a 3-inch product opening, and a product stop keeps finished pies from riding past the pickup point. Belt direction reverses to suit a left-to-right or right-to-left cook line, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. Lincoln also offers a 50\/50 split-belt option that divides the conveyor into two 15-inch lanes for running different items side by side, plus a folding conveyor and 16-inch entry and exit shelves. The conveyor removes through a side opening for cleaning, which is why the install plan needs an 11-foot clear path on that side.\u003c\/p\u003e\u003ch3\u003eDigital Controls With a 250 °F to 600 °F Range\u003c\/h3\u003e\u003cp\u003eA front-mounted digital control panel with a single on and off switch manages the microprocessor-controlled bake time and conveyor speed, and its display reads out temperature, belt speed, thermostat status, and diagnostic messages at a glance. A locked setting prevents unintended changes mid-shift, so the bake dialed in at open is the bake running at close. Temperature adjusts from 250 °F to 600 °F, covering low-temperature items as well as high-heat pizza work.\u003c\/p\u003e\u003ch3\u003e110,000 BTU Burner on a 120 V Cord Connection\u003c\/h3\u003e\u003cp\u003eThe liquid propane system delivers 110,000 BTU per hour and connects through a 3\/4 inch NPT fitting, with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. Supply pressure runs 11 to 14 inches water column. Electrical needs are light for an oven this size: a 120 V, 14 A, single-phase service on a 10-foot cord with a NEMA 5-15 plug, so the oven plugs into a standard receptacle rather than hard-wiring to a terminal block.\u003c\/p\u003e\u003ch3\u003eHood Venting From 2,400 to 6,000 CFM\u003c\/h3\u003e\u003cp\u003eEvery 1600 Series oven requires a ventilation hood, with exhaust estimates ranging from 2,400 CFM to as high as 6,000 CFM depending on the installation, and local codes prevail. Keep the outside end of the conveyor frame at least 8 inches inside the canopy, deliver 80 percent of the make-up air outside the canopy through diffusers that do not blow at the oven, and hold the ambient temperature around the oven below 95 °F while it operates. Allow 6 inches at the rear to combustible surfaces and utility connections, plus 24 inches on each side from other cooking equipment.\u003c\/p\u003e\u003ch3\u003eLow Profile Stainless Steel Deck That Stacks Three High\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and a front-loading glass access door with a cool touch handle opens for mid-bake checks without stopping the belt. True to the Low Profile name, a single deck stands 44.1 inches tall, and when volume outgrows one belt the design stacks up to three high in the same 80 by 60.5 inch footprint, with a separate utility connection for each deck. Optional FastBake technology trims cook times by up to an additional 30 percent, and every oven includes start-up and check-out by a Welbilt authorized service agent, so commissioning is documented from day one.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753080455453,"sku":"1601-000-U","price":20438.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83388_1601-000-U.png?v=1791884402"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/image_14.png?v=1792581003","url":"https:\/\/thechefstore.com\/collections\/conveyor-ovens.oembed?page=5","provider":"TheChefStore.Com","version":"1.0","type":"link"}