{"product_id":"lincoln-1130-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-single-phase","title":"Lincoln 1130-000-V 56 In. Impinger II Ventless Electric Conveyor Pizza Oven, FastBake, easyTouch Controls, Single Phase","description":"\u003cp\u003eThe Lincoln 1130-000-V Impinger II is a single-deck ventless electric conveyor oven for pizzerias, sports bars, and chain kitchens on 120\/208 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\/208 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.\u003c\/p\u003e\u003ch3\u003eAir Impingement That Bakes Two to Four Times Faster\u003c\/h3\u003e\u003cp\u003eInstead 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.\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\u003eHood-Free Ventless Operation in the KNLZ Category\u003c\/h3\u003e\u003cp\u003eThis 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.\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\u003eDouble-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 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. 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":67752877359389,"sku":"1130-000-V","price":18868.85,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/81233_1130-000-V.png?v=1791881347","url":"https:\/\/thechefstore.com\/products\/lincoln-1130-000-v-56-in-impinger-ii-ventless-electric-conveyor-pizza-oven-fastbake-easytouch-controls-single-phase","provider":"TheChefStore.Com","version":"1.0","type":"link"}