The Lincoln 1180-2G Conveyor Oven Package
The Lincoln 1180-2G is a double-stack gas conveyor oven package that bundles two complete Impinger II ovens, a matching caster stand, take-off shelves, and an oven cleaner starter kit under a single model number, so a pizzeria, sports bar, or chain kitchen orders a complete double-deck bake line in one purchase instead of piecing together ovens, stand, and shelves. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the two decks together turn out 66 twelve-inch pizzas an hour; set a 3-minute time for thin crust and the stack climbs to 108. Each 40,000 BTU/hr oven runs its own burner and its own 120 V cord, so one deck can idle through a slow afternoon while the other keeps baking. This is a floor-model production package, not a countertop setup, and every oven in it is gas-fired, so a ventilation hood is required no matter how the stack is configured; a kitchen that cannot run a hood needs a ventless electric package instead, and the fuel configuration should be confirmed as natural gas or LP when ordering. Plan the install around a hood sized for 800 to 1,200 CFM over the double stack, a dedicated gas connection for every oven at 7 to 14 inches water column on natural gas or 11 to 14 on LP, a 120 V receptacle per deck for the NEMA 5-15 cords, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
Two Ovens, Caster Stand, Take-Off Shelves, and Cleaner Kit in One Order
The package pairs two complete Impinger II gas ovens, each with a glass access window, with the stand Lincoln builds for this series. The stand rolls on casters, so the whole assembly pulls away from the wall for cleaning behind the line, and take-off shelves give product a landing spot at the belt exit. A Lincoln oven cleaner starter kit ships in the same order, covering the first rounds of interior cleaning without a separate supply purchase.
40,000 BTU/hr Gas-Fired Air Impingement per Oven
A 40,000 BTU/hr burner in each deck 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 belt handles pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment. Lincoln calls for a flexible connector of at least 3/4-inch NPT no longer than 6 feet on each oven and recommends a minimum 1.5-inch gas supply pipe; every oven in the stack needs its own gas connection. Because the heat comes from gas, each deck plugs in on a 120 V, 7 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.
Radiant Finger Setup Matched to Your Menu
The air fingers that shape the impingement pattern ship in the standard radiant configuration, the setup Lincoln pairs with broad pizza and appetizer menus. They remove from the front without tools for cleaning, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile. If bake times ever become the bottleneck, the same oven platform accepts FastBake fingers that trim cook times by up to an additional 30 percent.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber on Each Deck
Each deck runs an 18-inch-wide, 56-inch-long belt that 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. Each 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
Every deck carries its own front-mounted easyTouch panel storing 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; separate panels also let one deck run pizza while another runs wings. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.
Front-Loading Glass Doors With Factory Start-Up Included
Stainless steel wraps the top, front, and sides of every oven, and 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. Each oven weighs 325 pounds on its own, so plan the rolling route before delivery day. Every package 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
-
Complete double-stack gas conveyor oven package for pizzerias, sports bars, and chain kitchens building a high-volume bake line in one order
-
Two Impinger II gas conveyor ovens with air impingement that bakes two to four times faster than conventional ovens
-
Radiant finger setup on every deck, with customer-specific finger configurations matched to your menu
-
Matching stand on casters for the double-stack configuration, with take-off shelves included
-
Lincoln oven cleaner starter kit included for first interior cleanings
-
Package output of up to 108 twelve-inch pizzas per hour at a 3-minute bake time
-
18-inch-wide, 56-inch-long conveyor belt on each deck with product stop and reversible direction
-
28-inch-wide baking chamber with a 3-inch product opening on every deck
-
Front-mounted easyTouch control panel with eight preset menu items on each oven
-
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
-
Plug-in cord connection with a standard NEMA 5-15 plug on each oven, no hardwiring required
-
Front-loading glass access doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Start-up and check-out by a Welbilt authorized service agent included
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Complete double-stack gas conveyor oven package for pizzerias, sports bars, and chain kitchens building a high-volume bake line in one order
Two Impinger II gas conveyor ovens with air impingement that bakes two to four times faster than conventional ovens
Radiant finger setup on every deck, with customer-specific finger configurations matched to your menu
Matching stand on casters for the double-stack configuration, with take-off shelves included
Lincoln oven cleaner starter kit included for first interior cleanings
The Lincoln 1180-2G Conveyor Oven Package
The Lincoln 1180-2G is a double-stack gas conveyor oven package that bundles two complete Impinger II ovens, a matching caster stand, take-off shelves, and an oven cleaner starter kit under a single model number, so a pizzeria, sports bar, or chain kitchen orders a complete double-deck bake line in one purchase instead of piecing together ovens, stand, and shelves. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the two decks together turn out 66 twelve-inch pizzas an hour; set a 3-minute time for thin crust and the stack climbs to 108. Each 40,000 BTU/hr oven runs its own burner and its own 120 V cord, so one deck can idle through a slow afternoon while the other keeps baking. This is a floor-model production package, not a countertop setup, and every oven in it is gas-fired, so a ventilation hood is required no matter how the stack is configured; a kitchen that cannot run a hood needs a ventless electric package instead, and the fuel configuration should be confirmed as natural gas or LP when ordering. Plan the install around a hood sized for 800 to 1,200 CFM over the double stack, a dedicated gas connection for every oven at 7 to 14 inches water column on natural gas or 11 to 14 on LP, a 120 V receptacle per deck for the NEMA 5-15 cords, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
Two Ovens, Caster Stand, Take-Off Shelves, and Cleaner Kit in One Order
The package pairs two complete Impinger II gas ovens, each with a glass access window, with the stand Lincoln builds for this series. The stand rolls on casters, so the whole assembly pulls away from the wall for cleaning behind the line, and take-off shelves give product a landing spot at the belt exit. A Lincoln oven cleaner starter kit ships in the same order, covering the first rounds of interior cleaning without a separate supply purchase.
40,000 BTU/hr Gas-Fired Air Impingement per Oven
A 40,000 BTU/hr burner in each deck 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 belt handles pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment. Lincoln calls for a flexible connector of at least 3/4-inch NPT no longer than 6 feet on each oven and recommends a minimum 1.5-inch gas supply pipe; every oven in the stack needs its own gas connection. Because the heat comes from gas, each deck plugs in on a 120 V, 7 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.
Radiant Finger Setup Matched to Your Menu
The air fingers that shape the impingement pattern ship in the standard radiant configuration, the setup Lincoln pairs with broad pizza and appetizer menus. They remove from the front without tools for cleaning, and Lincoln configures finger setups to your specific menu, so the airflow matches what you actually cook rather than a generic factory profile. If bake times ever become the bottleneck, the same oven platform accepts FastBake fingers that trim cook times by up to an additional 30 percent.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber on Each Deck
Each deck runs an 18-inch-wide, 56-inch-long belt that 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. Each 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
Every deck carries its own front-mounted easyTouch panel storing 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; separate panels also let one deck run pizza while another runs wings. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.
Front-Loading Glass Doors With Factory Start-Up Included
Stainless steel wraps the top, front, and sides of every oven, and 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. Each oven weighs 325 pounds on its own, so plan the rolling route before delivery day. Every package 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
-
Complete double-stack gas conveyor oven package for pizzerias, sports bars, and chain kitchens building a high-volume bake line in one order
-
Two Impinger II gas conveyor ovens with air impingement that bakes two to four times faster than conventional ovens
-
Radiant finger setup on every deck, with customer-specific finger configurations matched to your menu
-
Matching stand on casters for the double-stack configuration, with take-off shelves included
-
Lincoln oven cleaner starter kit included for first interior cleanings
-
Package output of up to 108 twelve-inch pizzas per hour at a 3-minute bake time
-
18-inch-wide, 56-inch-long conveyor belt on each deck with product stop and reversible direction
-
28-inch-wide baking chamber with a 3-inch product opening on every deck
-
Front-mounted easyTouch control panel with eight preset menu items on each oven
-
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
-
Plug-in cord connection with a standard NEMA 5-15 plug on each oven, no hardwiring required
-
Front-loading glass access doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Start-up and check-out by a Welbilt authorized service agent included
Resources & Downloads
See all from Lincoln
Specifications
| Oven Quantity | 2 |
| Stand | Stand with casters |
| Take-Off Shelves | Included |
| Cleaner Starter Kit | Included |
| Finger Setup | Radiant |
| Gas Input per Oven | 40,000 BTU/hr |
| Total Gas Input | 80,000 BTU/hr |
| Gas Connections | One per oven |
| Gas Supply Pressure | Natural 7 to 14 in WC; LP 11 to 14 in WC |
| Gas Connector | 3/4 in NPT minimum, 6 ft maximum |
| Recommended Gas Pipe | 1.5 in minimum |
| Voltage | 120 V |
| Phase | 1 |
| Amperage per Oven | 7 A |
| Total Amperage | 14 A |
| Frequency | 60 Hz |
| Electrical Connection | Cord with NEMA 5-15 plug, one per oven |
| Temperature Range | 250 °F to 600 °F |
| Conveyor Speed Range | 20 seconds to 30 minutes |
| Controls | easyTouch digital, 8 presets per oven |
| Conveyor Belt per Oven | 18 in W x 56 in L |
| Baking Chamber Width | 28 in |
| Conveyor Opening Height | 3 in |
| Capacity at 5-Minute Bake | 66 twelve-inch pizzas per hour |
| Ventilation | Hood required, 800 to 1,200 CFM double stack |
| Oven Footprint | 56 in W x 39 in D each |
| Oven Stack Height, Less Stand | 62 in |
| 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 |
Manufacturer's Warranty
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1 Year
Labor
-
1 Year
Parts
Certifications & Approvals
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CE Listed
Complete double-stack gas conveyor oven package for pizzerias, sports bars, and chain kitchens building a high-volume bake line in one order