The Lincoln 1400-2G Conveyor Oven Package
The Lincoln 1400-2G is a double-deck gas conveyor oven package that stacks two 1400 Series Impinger I ovens on a low caster-mounted stand with a take-off shelf, doubling belt capacity in a single 78-inch-wide footprint. At a 6-minute bake time each 32 by 73 inch belt turns out 90 twelve-inch pizzas an hour, with air impingement cooking two to four times faster than a conventional oven, so the stack can carry a delivery rush that would swamp one belt. The ovens come configured as the natural gas 1450-000-U or the liquid propane 1451-000-U; each deck fires at 120,000 BTU per hour on its own light 120 V cord connection. Confirm the fuel type when ordering. A double stack of this size is production equipment for high-volume operations, oversized for a shop that rarely fills a single belt. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, two 3/4 inch NPT gas hookups and two 120 V cord circuits, one of each per deck, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
Complete 1400 Series Package With Stand and Take-Off Shelf
The package includes two complete Impinger I ovens, each with a glass access window and a radiant finger setup, plus a take-off shelf and a low stand with casters that keeps the double stack at 64 5/8 inches overall. Each deck bakes independently, so one belt can run pizzas while the other handles wings or breadsticks, and a single deck can idle through slow dayparts.
Air Impingement That Cooks Two to Four Times Faster
Small jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.
32 by 73 Inch Belt With Digital Controls
Each deck runs a 32-inch-wide, 73-inch-long conveyor belt with a product stop through a 40-inch-wide baking chamber with a 3-inch opening. A front-mounted digital panel manages temperature, belt speed, and diagnostics, with bake times adjustable from 1 to 30 minutes and temperatures from 250 °F to 600 °F. FastBake technology is available as an option that trims cook times by up to an additional 30 percent.
120,000 BTU Per Deck With Its Own Gas and Cord Connection
Each deck fires at 120,000 BTU per hour on natural gas at 7 to 14 inches water column or liquid propane at 11 to 14, through a 3/4 inch NPT connection with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. The electrical draw per deck is a light 120 V, 5 A single-phase load on a cord with a NEMA 5-15 plug. Every oven in the stack needs its own gas connection and its own electrical circuit, so rough in two gas connections and two cord circuits, one of each per deck.
2,400 to 6,000 CFM Hood Requirement With Start-Up Included
These ovens require a ventilation hood; exhaust estimates run from 2,400 to 6,000 CFM depending on the installation, with local codes governing the final design. Keep 5 inches of rear clearance to combustible surfaces, 24 inches of right-side clearance from other cooking equipment, and an 11-foot path to pull the conveyor for cleaning. Stainless steel wraps the top, front, and sides of each deck, the air fingers remove from the front, and Lincoln matches the finger setup to your menu. The package includes start-up and check-out by a Welbilt authorized service agent.
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-deck pizza line package for high-volume pizzerias, chain kitchens, and delivery operations
-
Bundle of two Impinger I gas ovens, low caster-mounted stand, and take-off shelf under one order number
-
Output of 90 twelve-inch pizzas per hour per deck at a 6-minute bake time
-
Independent digital controls on each of the two oven decks
-
Air impingement heat delivery that cooks two to four times faster than conventional ovens
-
32-inch-wide, 73-inch-long belt through a 40-inch baking chamber with a 3-inch opening
-
Front-mounted digital control panel for temperature, belt speed, and diagnostics
-
Bake temperature from 250 °F to 600 °F with bake times from 1 to 30 minutes
-
Availability in natural gas or liquid propane configurations
-
Separate gas hookup and cord connection for each of the two decks
-
Front-loading glass access door with cool touch handle for mid-bake checks
-
Front-removable air fingers and belt for daily cleaning access
-
Stainless steel top, front, and side construction
-
Optional FastBake technology that trims cook times up to an additional 30 percent
-
Start-up and check-out by a Welbilt authorized service agent included
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Complete double-deck pizza line package for high-volume pizzerias, chain kitchens, and delivery operations
Bundle of two Impinger I gas ovens, low caster-mounted stand, and take-off shelf under one order number
Output of 90 twelve-inch pizzas per hour per deck at a 6-minute bake time
Independent digital controls on each of the two oven decks
Air impingement heat delivery that cooks two to four times faster than conventional ovens
The Lincoln 1400-2G Conveyor Oven Package
The Lincoln 1400-2G is a double-deck gas conveyor oven package that stacks two 1400 Series Impinger I ovens on a low caster-mounted stand with a take-off shelf, doubling belt capacity in a single 78-inch-wide footprint. At a 6-minute bake time each 32 by 73 inch belt turns out 90 twelve-inch pizzas an hour, with air impingement cooking two to four times faster than a conventional oven, so the stack can carry a delivery rush that would swamp one belt. The ovens come configured as the natural gas 1450-000-U or the liquid propane 1451-000-U; each deck fires at 120,000 BTU per hour on its own light 120 V cord connection. Confirm the fuel type when ordering. A double stack of this size is production equipment for high-volume operations, oversized for a shop that rarely fills a single belt. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, two 3/4 inch NPT gas hookups and two 120 V cord circuits, one of each per deck, 5 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.
Complete 1400 Series Package With Stand and Take-Off Shelf
The package includes two complete Impinger I ovens, each with a glass access window and a radiant finger setup, plus a take-off shelf and a low stand with casters that keeps the double stack at 64 5/8 inches overall. Each deck bakes independently, so one belt can run pizzas while the other handles wings or breadsticks, and a single deck can idle through slow dayparts.
Air Impingement That Cooks Two to Four Times Faster
Small jets of hot air under pressure strike the food and strip away the boundary layer of cooler air that slows a conventional bake, so crusts crisp and toppings cook through in a fraction of the usual time. The system holds a wide tolerance across different foods, which means pizza, wings, sandwiches, and desserts all run on the same deck with a settings change instead of a second piece of equipment. Heating stays uniform across the full belt width, keeping the first pie of the rush and the fiftieth coming out the same.
32 by 73 Inch Belt With Digital Controls
Each deck runs a 32-inch-wide, 73-inch-long conveyor belt with a product stop through a 40-inch-wide baking chamber with a 3-inch opening. A front-mounted digital panel manages temperature, belt speed, and diagnostics, with bake times adjustable from 1 to 30 minutes and temperatures from 250 °F to 600 °F. FastBake technology is available as an option that trims cook times by up to an additional 30 percent.
120,000 BTU Per Deck With Its Own Gas and Cord Connection
Each deck fires at 120,000 BTU per hour on natural gas at 7 to 14 inches water column or liquid propane at 11 to 14, through a 3/4 inch NPT connection with an agency-approved flexible connector limited to 6 feet and a 2-inch minimum supply pipe recommended upstream. The electrical draw per deck is a light 120 V, 5 A single-phase load on a cord with a NEMA 5-15 plug. Every oven in the stack needs its own gas connection and its own electrical circuit, so rough in two gas connections and two cord circuits, one of each per deck.
2,400 to 6,000 CFM Hood Requirement With Start-Up Included
These ovens require a ventilation hood; exhaust estimates run from 2,400 to 6,000 CFM depending on the installation, with local codes governing the final design. Keep 5 inches of rear clearance to combustible surfaces, 24 inches of right-side clearance from other cooking equipment, and an 11-foot path to pull the conveyor for cleaning. Stainless steel wraps the top, front, and sides of each deck, the air fingers remove from the front, and Lincoln matches the finger setup to your menu. The package includes start-up and check-out by a Welbilt authorized service agent.
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-deck pizza line package for high-volume pizzerias, chain kitchens, and delivery operations
-
Bundle of two Impinger I gas ovens, low caster-mounted stand, and take-off shelf under one order number
-
Output of 90 twelve-inch pizzas per hour per deck at a 6-minute bake time
-
Independent digital controls on each of the two oven decks
-
Air impingement heat delivery that cooks two to four times faster than conventional ovens
-
32-inch-wide, 73-inch-long belt through a 40-inch baking chamber with a 3-inch opening
-
Front-mounted digital control panel for temperature, belt speed, and diagnostics
-
Bake temperature from 250 °F to 600 °F with bake times from 1 to 30 minutes
-
Availability in natural gas or liquid propane configurations
-
Separate gas hookup and cord connection for each of the two decks
-
Front-loading glass access door with cool touch handle for mid-bake checks
-
Front-removable air fingers and belt for daily cleaning access
-
Stainless steel top, front, and side construction
-
Optional FastBake technology that trims cook times up to an additional 30 percent
-
Start-up and check-out by a Welbilt authorized service agent included
Resources & Downloads
See all from Lincoln
Specifications
| Ovens Included | 2 |
| Finger Setup | Standard radiant |
| Stand | Low stand with casters |
| Take-Off Shelf | Included |
| Baking Chamber Width | 40 in |
| Conveyor Opening Height | 3 in |
| Conveyor Belt Width | 32 in |
| Conveyor Belt Length | 73 in |
| Bake Time Range | 1 to 30 minutes |
| Temperature Range | 250 °F to 600 °F |
| Controls | Digital, temperature, belt speed, diagnostics |
| Capacity at 6-Minute Bake | 90 twelve-inch pizzas per hour per deck |
| Heat Input per Oven | 120,000 BTU/hr |
| Total Gas Input | 240,000 BTU/hr |
| Gas Type | Natural Gas or Liquid Propane |
| Gas Supply Pressure | 7 to 14 in WC NG, 11 to 14 in WC LP |
| Gas Connection per Oven | 3/4 in NPT |
| Gas Connections Required | 2, one per oven |
| Electrical per Oven | 120 V, 5 A, 60 Hz, 1 phase |
| Electrical Connection | Cord with NEMA 5-15 plug per oven |
| Circuits Required | 2, one per oven |
| Ventilation | Hood required, 2400 to 6000 CFM |
| Rear Clearance | 5 in to combustible surfaces |
| Right Side Clearance | 24 in from other cooking equipment |
| Conveyor Removal Clearance | 11 ft |
| Construction | Stainless steel top, front, and sides |
| Door | Front-loading glass with cool touch handle |
| Overall Dimensions | 78 in W x 58 in D x 64 5/8 in H |
| Net Weight per Oven | 725 lb |
| Shipping Weight per Oven | 750 lb |
Manufacturer's Warranty
-
3 Year
Labor
-
3 Year
Parts
Certifications & Approvals
-
CE Listed
Complete double-deck pizza line package for high-volume pizzerias, chain kitchens, and delivery operations