The Lincoln 1131-000-V Electric Conveyor Oven
The 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.
Air Impingement That Bakes Two to Four Times Faster
Instead 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.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
The 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.
Digital Controls With Eight Preset Menu Items
The 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.
Hood-Free Ventless Operation in the KNLZ Category
This 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.
Front-Loading Glass Door and Front-Removable Fingers
A 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.
Double-Stackable Deck With Factory Start-Up Included
Stainless 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.
About Lincoln
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.
Features & Benefits
-
High-volume pizza, wing, and sandwich production for pizzerias, sports bars, and chain kitchens
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Output of up to 54 twelve-inch pizzas per hour at a 3-minute bake time
-
18-inch-wide, 56-inch-long conveyor belt with product stop and reversible direction
-
28-inch-wide baking chamber with a 3-inch product opening
-
Front-mounted easyTouch control panel with eight preset menu items
-
Bake temperature adjustable across a 250 °F to 600 °F range
-
Belt speed settings from a 20-second flash pass to a 30-minute slow bake
-
Front-loading glass access door with cool touch handle for mid-bake checks
-
Front-removable air fingers and belt for daily cleaning access
-
Customer-specific finger setup matched to your menu
-
Stainless steel top, front, and side construction
-
Double-stackable ventless design with hood-free operation in the KNLZ category
-
FastBake technology included, trimming cook times by up to an additional 30 percent
-
Start-up and check-out by a Welbilt authorized service agent included
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
High-volume pizza, wing, and sandwich production for pizzerias, sports bars, and chain kitchens
Air impingement heat delivery that bakes two to four times faster than conventional ovens
Output of up to 54 twelve-inch pizzas per hour at a 3-minute bake time
18-inch-wide, 56-inch-long conveyor belt with product stop and reversible direction
28-inch-wide baking chamber with a 3-inch product opening
The Lincoln 1131-000-V Electric Conveyor Oven
The 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.
Air Impingement That Bakes Two to Four Times Faster
Instead 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.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
The 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.
Digital Controls With Eight Preset Menu Items
The 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.
Hood-Free Ventless Operation in the KNLZ Category
This 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.
Front-Loading Glass Door and Front-Removable Fingers
A 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.
Double-Stackable Deck With Factory Start-Up Included
Stainless 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.
About Lincoln
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.
Features & Benefits
-
High-volume pizza, wing, and sandwich production for pizzerias, sports bars, and chain kitchens
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Output of up to 54 twelve-inch pizzas per hour at a 3-minute bake time
-
18-inch-wide, 56-inch-long conveyor belt with product stop and reversible direction
-
28-inch-wide baking chamber with a 3-inch product opening
-
Front-mounted easyTouch control panel with eight preset menu items
-
Bake temperature adjustable across a 250 °F to 600 °F range
-
Belt speed settings from a 20-second flash pass to a 30-minute slow bake
-
Front-loading glass access door with cool touch handle for mid-bake checks
-
Front-removable air fingers and belt for daily cleaning access
-
Customer-specific finger setup matched to your menu
-
Stainless steel top, front, and side construction
-
Double-stackable ventless design with hood-free operation in the KNLZ category
-
FastBake technology included, trimming cook times by up to an additional 30 percent
-
Start-up and check-out by a Welbilt authorized service agent included
Resources & Downloads
See all from Lincoln
Specifications
| Baking Chamber Width | 28 in |
| Baking Chamber Length | 28.25 in |
| Conveyor Belt Width | 18 in |
| Conveyor Belt Length | 56 in |
| Conveyor Opening Height | 3 in |
| Conveyor Speed Range | 20 seconds to 30 minutes |
| Temperature Range | 250 °F to 600 °F |
| Controls | easyTouch digital, 8 presets |
| Heat Input | 10 kW |
| Voltage | 120/240 V |
| Phase | 1 |
| Amperage | 42 A |
| Frequency | 60 Hz |
| Supply Wires | 3 wire, 2 pole plus ground |
| Electrical Connection | Terminal block |
| Capacity at 5-Minute Bake | 33 twelve-inch pizzas per hour |
| Ventilation | Not required, KNLZ ventless listing |
| Ventless Listing Category | KNLZ |
| FastBake Technology | Included |
| Stacking | Up to 2 decks |
| Construction | Stainless steel top, front, and sides |
| Door | Front-loading glass with cool touch handle |
| Rear Clearance | 6 in to combustible surfaces |
| Right Side Clearance | 24 in from other cooking equipment |
| Overall Dimensions | 56 in W x 39 in D x 44.4 in H |
| Net Weight | 325 lb |
| Shipping Weight | 365 lb |
| Shipping Dimensions | 63 in W x 44 in D x 25 in H |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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CE Listed
High-volume pizza, wing, and sandwich production for pizzerias, sports bars, and chain kitchens