The Lincoln 1180-3E Conveyor Oven Package
The Lincoln 1180-3E is a factory-bundled Impinger II package that puts a triple-stack electric conveyor oven line, its low caster stand, take-off shelves, and an oven cleaner starter kit under one model number, sized for pizzerias, sports bars, and chain kitchens opening a new location or standardizing a rollout. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the three decks together turn out 99 twelve-inch pizzas an hour; set a 3-minute thin-crust time and that climbs to 162. 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. This is a floor-model production bundle, not a light-duty countertop setup; a shop baking only a few sandwiches an hour would be better served by a small countertop conveyor. Plan the install around a ventilation hood sized for 1,200 to 1,600 CFM over a triple stack, a dedicated 10 kW terminal-block circuit for each deck at 208 V or 240 V in single or three phase, 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 (3) complete Impinger II ovens with glass access windows, a radiant finger setup in each deck, take-off shelves, a low caster stand built for triple 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.
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 system holds a wide tolerance for rapid baking across different foods, which is why the same line can handle pizza, wings, sandwiches, and cookies with a settings change rather than another piece of equipment.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
Each deck carries an 18-inch-wide, 56-inch-long belt 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 conveyors pull out from the front for cleaning, and the included take-off shelves catch product at the exit ends so finished pies are not sliding onto the stand.
Digital Controls With Eight Preset Menu Items
Every 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 every deck in the stack bakes the same at dinner as it did at lunch. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.
Stainless Construction, Matched Stand, and Factory Start-Up
Stainless steel wraps the top, front, and sides of every deck, and each front-loading glass access door has a cool touch handle for mid-bake checks. The included low caster stand keeps all three belts within reach and rolls out for floor cleaning without a lift crew. 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 triple stack oven line for pizzerias, sports bars, and chain kitchens ordering under one model number
-
Bundle of three Impinger II electric conveyor ovens, matched caster stand, take-off shelves, and oven cleaner starter kit
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Package output of up to 162 twelve-inch pizzas per hour at a 3-minute bake time
-
Radiant 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-wide baking chamber with a 3-inch product opening
-
Front-mounted easyTouch control panel with eight preset menu items on every deck
-
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 doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Low caster stand that keeps the top belt of a triple stack at working height
-
Stainless steel top, front, and side construction on every deck
-
Start-up and check-out by a Welbilt authorized service agent included for each oven
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In Stock: Ships in 1-2 Business Days
Arrive-ready triple stack oven line for pizzerias, sports bars, and chain kitchens ordering under one model number
Bundle of three Impinger II electric conveyor ovens, matched caster stand, take-off shelves, and oven cleaner starter kit
Air impingement heat delivery that bakes two to four times faster than conventional ovens
Package output of up to 162 twelve-inch pizzas per hour at a 3-minute bake time
Radiant finger setup fitted to every deck at the factory
The Lincoln 1180-3E Conveyor Oven Package
The Lincoln 1180-3E is a factory-bundled Impinger II package that puts a triple-stack electric conveyor oven line, its low caster stand, take-off shelves, and an oven cleaner starter kit under one model number, sized for pizzerias, sports bars, and chain kitchens opening a new location or standardizing a rollout. Air impingement bakes two to four times faster than a conventional oven, and at a 5-minute bake time the three decks together turn out 99 twelve-inch pizzas an hour; set a 3-minute thin-crust time and that climbs to 162. 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. This is a floor-model production bundle, not a light-duty countertop setup; a shop baking only a few sandwiches an hour would be better served by a small countertop conveyor. Plan the install around a ventilation hood sized for 1,200 to 1,600 CFM over a triple stack, a dedicated 10 kW terminal-block circuit for each deck at 208 V or 240 V in single or three phase, 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 (3) complete Impinger II ovens with glass access windows, a radiant finger setup in each deck, take-off shelves, a low caster stand built for triple 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.
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 system holds a wide tolerance for rapid baking across different foods, which is why the same line can handle pizza, wings, sandwiches, and cookies with a settings change rather than another piece of equipment.
18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber
Each deck carries an 18-inch-wide, 56-inch-long belt 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 conveyors pull out from the front for cleaning, and the included take-off shelves catch product at the exit ends so finished pies are not sliding onto the stand.
Digital Controls With Eight Preset Menu Items
Every 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 every deck in the stack bakes the same at dinner as it did at lunch. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.
Stainless Construction, Matched Stand, and Factory Start-Up
Stainless steel wraps the top, front, and sides of every deck, and each front-loading glass access door has a cool touch handle for mid-bake checks. The included low caster stand keeps all three belts within reach and rolls out for floor cleaning without a lift crew. 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 triple stack oven line for pizzerias, sports bars, and chain kitchens ordering under one model number
-
Bundle of three Impinger II electric conveyor ovens, matched caster stand, take-off shelves, and oven cleaner starter kit
-
Air impingement heat delivery that bakes two to four times faster than conventional ovens
-
Package output of up to 162 twelve-inch pizzas per hour at a 3-minute bake time
-
Radiant 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-wide baking chamber with a 3-inch product opening
-
Front-mounted easyTouch control panel with eight preset menu items on every deck
-
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 doors with cool touch handles for mid-bake checks
-
Front-removable air fingers and belts for daily cleaning access
-
Low caster stand that keeps the top belt of a triple stack at working height
-
Stainless steel top, front, and side construction on every deck
-
Start-up and check-out by a Welbilt authorized service agent included for each oven
Resources & Downloads
See all from Lincoln
Specifications
| Ovens Included | 3 |
| Finger Setup | Radiant |
| Take-Off Shelves | Included |
| Stand | Low caster stand |
| Oven Cleaner Starter Kit | Included |
| Controls | easyTouch digital, 8 presets |
| Temperature Range | 250 °F to 600 °F |
| Conveyor Speed Range | 20 seconds to 30 minutes |
| Conveyor Belt Width | 18 in |
| Conveyor Belt Length | 56 in |
| Baking Chamber Width | 28 in |
| Conveyor Opening Height | 3 in |
| Heat Input per Oven | 10 kW |
| Total Heat Input | 30 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 | 99 twelve-inch pizzas per hour |
| Ventilation | Hood required, 1,200 to 1,600 CFM |
| Stacking | Up to 3 decks |
| Oven Dimensions Without Stand | 56 in W x 39 in D x 62 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 triple stack oven line for pizzerias, sports bars, and chain kitchens ordering under one model number