Lincoln 1180-FB2E Double Stack Impinger II Electric Conveyor Oven Package, FastBake, easyTouch Controls, Caster Stand and Shelves Included

The Lincoln 1180-FB2E is a factory-bundled Impinger II package that puts a double-stack electric conveyor oven line, its 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 two decks together turn out 66 twelve-inch pizzas an hour; set a 3-minute thin-crust time and that climbs to 108. Every deck ships with the FastBake finger setup, which trims cook times by up to an additional 30 percent with no loss in food quality and no added noise. 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 800 to 1,200 CFM over a double 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 (2) complete Impinger II ovens with glass access windows, a FastBake finger setup in each deck, take-off shelves, 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.

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. The FastBake finger setup sharpens that airflow further, cutting cook times by up to an additional 30 percent, so a pie that bakes in five minutes on a radiant setup finishes noticeably sooner without a change in crust quality.

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 caster stand carries both decks 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.