Lincoln 1116-000-U 56 In. Impinger II Natural Gas Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt

A 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.

Countertop 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.

Common Types of Commercial Conveyor Ovens

• Impinger conveyor pizza ovens: 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.
• Electric conveyor ovens: 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.
• Gas conveyor ovens: 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.
• Ventless conveyor ovens: 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.
• Countertop conveyor ovens: 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.
• Stacked conveyor oven packages: 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.

Buying a Commercial Conveyor Oven

• Belt width and chamber length: 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.
• Stacking for volume: 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.
• Hood or ventless: 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.
• Electrical: 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.
• Controls: 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.
• Split belt option: 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.
• Beyond pizza: 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.

Commercial Conveyor Oven FAQs

What Is the Purpose of a Conveyor Oven?

A 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.

Can You Cook Pizza in a Conveyor Oven?

Yes. 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.

How Much Does a Conveyor Pizza Oven Cost?

Countertop 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.

Conveyor Oven vs Deck Oven: Which Is Right for My Shop?

Choose 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.

Do Conveyor Ovens Need a Hood?

Gas 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.

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Lincoln Foodservice manufactures commercial conveyor ovens for high-volume cooking applications, including pizzerias, quick-service restaurants, convenience stores, and institutional kitchens. Known for its Impinger technology, Lincoln uses high-velocity heated air to transfer heat efficiently and produce consistent cooking results. Its equipment lineup includes countertop, floor-model, stackable, and ventless conveyor ovens designed for different production volumes and kitchen layouts. Adjustable conveyor speeds, programmable controls, and FastBake technology allow operators to manage cooking times and accommodate a range of menu items. Lincoln's conveyor oven designs are particularly suited to operations requiring repeatable results, steady production rates, and standardized cooking processes across multiple locations.

Commercial pizza ovens are designed to reach and hold the high temperatures needed for consistent, quality pizza. Unlike standard commercial ovens, pizza ovens use stone or steel decks and direct radiant heat to produce the kind of crust texture that keeps customers coming back. They come in gas and electric configurations, single and multi-deck setups, and a range of sizes to fit everything from a small cafe adding pizza to the menu to a high-volume pizzeria running back-to-back services all day.

Common Types and Configurations

• Gas deck pizza ovens: High output and lower gas costs. Standard in busy pizzerias running all day.
• Electric deck pizza ovens: Programmable controls and precise temps. Good for kitchens without gas or where consistency matters most.
• Stone hearth pizza ovens: Refractory or artisan stone decks for authentic crust. Used in traditional and artisan pizza shops.
• Single deck ovens: Compact footprint. Best for small commercial pizza operations or lower volume kitchens.
• Multi-deck ovens: Stackable to boost output without using more floor space.

What to Look at Before You Buy

• Temperature range: You need high heat for proper crust. Look for ovens that hit at least 650°F. Some high-end models go up to 840°F.
• Gas or electric: Gas means lower costs and faster heat recovery. Electric gives you more control and is easier to install if you don't have gas.
• Deck material: Stone decks transfer heat for better crust. Steel heats up faster but won't give you the same texture.
• Number of decks: Match decks to your volume. Single deck for low output, multiple decks for higher demand.
• BTU output: Higher BTU means faster heat recovery between pizzas. Important for high-volume operations running back-to-back orders.
• Controls: Programmable settings help keep results consistent during rushes.
• Installation: Gas ovens need a licensed installer and proper ventilation. Electric ovens require the right voltage and amps. Check your kitchen's power before you buy.

Frequently Asked Questions

What kind of ovens do pizza restaurants use?

Most pizzerias use deck ovens with stone decks for direct heat and crisp crust. Gas deck ovens are standard in high-volume shops for their output and lower cost. Electric deck ovens are used where gas isn't available or when you need precise control.

What is the difference between a deck oven and a conveyor pizza oven?

A deck oven uses stone or steel decks and radiant heat for better crust and more control. Conveyor ovens use a belt to move pizzas through a heated chamber. They're faster and more consistent for high volume, but you lose some control over the bake. Most independents use deck ovens. Chains often use conveyors.

How much does a commercial pizza oven cost?

Commercial pizza oven prices depend on size, fuel, and brand. Entry-level single deck gas ovens are the most affordable. High-end electric deck ovens with stone decks and programmable controls cost more but offer better consistency and longer life for serious pizza shops.

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• Deck Ovens
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