{"product_id":"lincoln-1116-000-u-56-in-impinger-ii-natural-gas-conveyor-pizza-oven-easytouch-controls-18-in-belt","title":"Lincoln 1116-000-U 56 In. Impinger II Natural Gas Conveyor Pizza Oven, easyTouch Controls, 18 In. Belt","description":"\u003cp\u003eThe Lincoln 1116-000-U Impinger II is a single-deck natural gas conveyor oven built for pizzerias, sports bars, and chain kitchens that want gas-fired production with nothing more than a 120 V cord on the electrical side. 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 it is configured for natural gas only; a kitchen on propane service needs the LP version of this oven instead. Plan the install around a ventilation hood sized for 450 to 800 CFM, which every gas oven in this line requires, plus a gas line delivering 7 to 14 inches water column, a 120 V receptacle for the NEMA 5-15 cord, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.\u003c\/p\u003e\u003ch3\u003e40,000 BTU\/hr Gas-Fired Air Impingement\u003c\/h3\u003e\u003cp\u003eA 40,000 BTU\/hr burner 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 oven handles pizza, wings, sandwiches, and cookies with a settings change rather than a second piece of equipment. The burner runs on natural gas supplied at 7 to 14 inches water column; Lincoln calls for a flexible connector of at least 3\/4-inch NPT no longer than 6 feet and recommends a minimum 1.5-inch gas supply pipe. Because the heat comes from gas, the oven plugs in on a 120 V, 7 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.\u003c\/p\u003e\u003ch3\u003e18 by 56 Inch Conveyor Through a 28 Inch Baking Chamber\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Eight Preset Menu Items\u003c\/h3\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003ch3\u003eFront-Loading Glass Door and Front-Removable Fingers\u003c\/h3\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eTriple-Stackable Deck With Factory Start-Up Included\u003c\/h3\u003e\u003cp\u003eStainless steel wraps the top, front, and sides, and the deck stacks up to three high when volume outgrows one belt, adding capacity in the same 56 x 39 inch footprint under a hood sized for the full stack. 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.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753073705245,"sku":"1116-000-U","price":17047.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81229_1116-000-U.png?v=1791884299","url":"https:\/\/thechefstore.com\/products\/lincoln-1116-000-u-56-in-impinger-ii-natural-gas-conveyor-pizza-oven-easytouch-controls-18-in-belt","provider":"TheChefStore.Com","version":"1.0","type":"link"}