The Lincoln 1180-1V Conveyor Oven Package
The Lincoln 1180-1V is a factory-bundled Ventless Impinger II package that puts a single-deck electric conveyor oven line, its caster stand, a take-off shelf, and an oven cleaner starter kit under one model number for pizzerias, delis, and chain kitchens in spaces where a ventilation hood is impractical. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the deck turns out 32 twelve-inch pizzas an hour; a 3-minute thin-crust time raises that to 53. Ordering the package instead of piecing together ovens, stand, and shelves means the whole line lands in one delivery, matched and ready to set, stack, and commission. The ventless listing does not cover raw proteins, so a menu built on raw wings or other uncooked meats still needs a hooded oven, and ambient temperature around the oven must stay at or below 95 °F. Plan the install around a dedicated 10 kW terminal-block circuit for each deck at 208 V or 240 V in single or three phase, adequate room airflow with local codes prevailing per NFPA 96, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
One Order Covers Ovens, Caster Stand, Shelves, and Cleaner Kit
The package bundles (1) complete Ventless Impinger II oven with glass access windows, a standard six finger setup in the deck, a take-off shelf, a caster stand rated for single and double stack use, and an oven cleaner starter kit. One purchase order replaces four or five separate line items, the stand height is matched to the stack count before anything reaches your dock, and nothing has to be cross-referenced against an accessories list before the ovens can be set.
KNLZ-Listed Ventless Operation Without a Hood
The deck carries a KNLZ ventless listing, so the package installs without a ventilation hood when the oven is not used to cook raw proteins and the room provides adequate airflow, with local codes prevailing per NFPA 96. That removes the most expensive line item in a typical conveyor oven install and opens storefronts, food halls, and kiosks where ductwork is impossible. Ventless decks stack two high at most, which is why this package line tops out at a double stack.
Air Impingement That Bakes Two to Four Times Faster
Instead of letting heat drift around the cavity, each Impinger II deck 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 standard six finger setup spreads that airflow across the belt for menu flexibility, and an optional FastBake finger setup trims cook times by up to an additional 35 percent with no food quality loss or added noise.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
The deck carries an 18-inch-wide, 56-inch-long belt through a 28-inch-long 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 cook time sets anywhere from one minute to 30 minutes to match the recipe. The conveyors pull out from the front for cleaning, and the included take-off shelf catches product at the exit end so finished pies are not sliding onto the stand.
Digital Controls With Locked Settings and Diagnostic Display
The digital control panel manages bake time and conveyor speed through a microprocessor, with a locked setting that prevents unintended changes mid-shift and a fluorescent display that reports temperature, belt speed, thermostat status, and diagnostic messages. Temperature adjusts from 250 °F to 575 °F, which covers slow-baked items as well as high-heat pizza work, and a single on/off switch keeps daily startup simple.
Stainless Steel Construction and Factory Start-Up
Stainless steel wraps the top, front, and sides of every deck, each front-loading glass access door has a cool touch handle for mid-bake checks, and the fingers and belt remove from the front for daily cleaning. 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
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Arrive-ready ventless single stack oven line for storefronts, food halls, and kitchens without hood capacity
-
Bundle of one Ventless Impinger II conveyor oven, caster stand, take-off shelf, and oven cleaner starter kit
-
KNLZ-listed ventless operation with no hood requirement where local codes allow
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Package output of up to 53 twelve-inch pizzas per hour at a 3-minute bake time
-
Standard six finger setup fitted to every deck at the factory
-
18-inch-wide, 56-inch-long conveyor belt with product stop and reversible direction on each deck
-
28-inch-long baking chamber with a 3-inch product opening
-
Digital controls with locked settings, microprocessor-managed bake time, and diagnostic display
-
Bake temperature adjustable across a 250 °F to 575 °F range
-
Cook time settings from a one-minute pass to a 30-minute slow bake
-
Front-loading glass access doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Optional FastBake finger setup that trims cook times up to an additional 35 percent
-
Stainless steel top, front, and side construction with factory start-up by a Welbilt authorized service agent
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Arrive-ready ventless single stack oven line for storefronts, food halls, and kitchens without hood capacity
Bundle of one Ventless Impinger II conveyor oven, caster stand, take-off shelf, and oven cleaner starter kit
KNLZ-listed ventless operation with no hood requirement where local codes allow
Air impingement heat delivery that bakes two to four times faster than conventional ovens
Package output of up to 53 twelve-inch pizzas per hour at a 3-minute bake time
The Lincoln 1180-1V Conveyor Oven Package
The Lincoln 1180-1V is a factory-bundled Ventless Impinger II package that puts a single-deck electric conveyor oven line, its caster stand, a take-off shelf, and an oven cleaner starter kit under one model number for pizzerias, delis, and chain kitchens in spaces where a ventilation hood is impractical. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the deck turns out 32 twelve-inch pizzas an hour; a 3-minute thin-crust time raises that to 53. Ordering the package instead of piecing together ovens, stand, and shelves means the whole line lands in one delivery, matched and ready to set, stack, and commission. The ventless listing does not cover raw proteins, so a menu built on raw wings or other uncooked meats still needs a hooded oven, and ambient temperature around the oven must stay at or below 95 °F. Plan the install around a dedicated 10 kW terminal-block circuit for each deck at 208 V or 240 V in single or three phase, adequate room airflow with local codes prevailing per NFPA 96, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
One Order Covers Ovens, Caster Stand, Shelves, and Cleaner Kit
The package bundles (1) complete Ventless Impinger II oven with glass access windows, a standard six finger setup in the deck, a take-off shelf, a caster stand rated for single and double stack use, and an oven cleaner starter kit. One purchase order replaces four or five separate line items, the stand height is matched to the stack count before anything reaches your dock, and nothing has to be cross-referenced against an accessories list before the ovens can be set.
KNLZ-Listed Ventless Operation Without a Hood
The deck carries a KNLZ ventless listing, so the package installs without a ventilation hood when the oven is not used to cook raw proteins and the room provides adequate airflow, with local codes prevailing per NFPA 96. That removes the most expensive line item in a typical conveyor oven install and opens storefronts, food halls, and kiosks where ductwork is impossible. Ventless decks stack two high at most, which is why this package line tops out at a double stack.
Air Impingement That Bakes Two to Four Times Faster
Instead of letting heat drift around the cavity, each Impinger II deck 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 standard six finger setup spreads that airflow across the belt for menu flexibility, and an optional FastBake finger setup trims cook times by up to an additional 35 percent with no food quality loss or added noise.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
The deck carries an 18-inch-wide, 56-inch-long belt through a 28-inch-long 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 cook time sets anywhere from one minute to 30 minutes to match the recipe. The conveyors pull out from the front for cleaning, and the included take-off shelf catches product at the exit end so finished pies are not sliding onto the stand.
Digital Controls With Locked Settings and Diagnostic Display
The digital control panel manages bake time and conveyor speed through a microprocessor, with a locked setting that prevents unintended changes mid-shift and a fluorescent display that reports temperature, belt speed, thermostat status, and diagnostic messages. Temperature adjusts from 250 °F to 575 °F, which covers slow-baked items as well as high-heat pizza work, and a single on/off switch keeps daily startup simple.
Stainless Steel Construction and Factory Start-Up
Stainless steel wraps the top, front, and sides of every deck, each front-loading glass access door has a cool touch handle for mid-bake checks, and the fingers and belt remove from the front for daily cleaning. 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
-
Arrive-ready ventless single stack oven line for storefronts, food halls, and kitchens without hood capacity
-
Bundle of one Ventless Impinger II conveyor oven, caster stand, take-off shelf, and oven cleaner starter kit
-
KNLZ-listed ventless operation with no hood requirement where local codes allow
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Package output of up to 53 twelve-inch pizzas per hour at a 3-minute bake time
-
Standard six finger setup fitted to every deck at the factory
-
18-inch-wide, 56-inch-long conveyor belt with product stop and reversible direction on each deck
-
28-inch-long baking chamber with a 3-inch product opening
-
Digital controls with locked settings, microprocessor-managed bake time, and diagnostic display
-
Bake temperature adjustable across a 250 °F to 575 °F range
-
Cook time settings from a one-minute pass to a 30-minute slow bake
-
Front-loading glass access doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Optional FastBake finger setup that trims cook times up to an additional 35 percent
-
Stainless steel top, front, and side construction with factory start-up by a Welbilt authorized service agent
Resources & Downloads
See all from Lincoln
Specifications
| Ovens Included | 1 |
| Finger Setup | Standard six finger |
| Take-Off Shelf | Included |
| Stand | Caster stand |
| Oven Cleaner Starter Kit | Included |
| Controls | Digital, locked settings |
| Temperature Range | 250 °F to 575 °F |
| Cook Time Range | 1 to 30 minutes |
| Conveyor Belt Width | 18 in |
| Conveyor Belt Length | 56 in |
| Baking Chamber Length | 28 in |
| Conveyor Opening Height | 3 in |
| Heat Input per Oven | 10 kW |
| Total Heat Input | 10 kW |
| Voltage Options | 120/208 V, 120/240 V, 208 V, or 240 V |
| Phase | 1 or 3 |
| Frequency | 60 Hz |
| Amps per Oven at 120/208 V, 1 Ph | 48 A |
| Amps per Oven at 120/240 V, 1 Ph | 42 A |
| Amps per Oven at 208 V, 3 Ph | 28 A |
| Amps per Oven at 240 V, 3 Ph | 25 A |
| Electrical Connection | Terminal block per oven |
| Package Capacity at 5-Minute Bake | 32 twelve-inch pizzas per hour |
| Ventilation | Not required, KNLZ listed |
| Maximum Ambient Temperature | 95 °F |
| Stacking | Up to 2 decks |
| Oven Dimensions Without Stand | 56 in W x 39 in D x 42 in H |
| Net Weight per Oven | 325 lb |
| Shipping Weight per Oven | 365 lb |
| Rear Clearance | 6 in to combustible surfaces |
| Right Side Clearance | 24 in from other cooking equipment |
| Construction | Stainless steel top, front, and sides |
| Door | Front-loading glass with cool touch handle |
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
Arrive-ready ventless single stack oven line for storefronts, food halls, and kitchens without hood capacity