The Lincoln 1400-FB1E Conveyor Oven Package
The Lincoln 1400-FB1E is a single-deck electric conveyor oven package that pairs a 1400 Series Impinger I oven with a caster-mounted stand and a take-off shelf, covering the core of a pizza line in one order. At a 6-minute bake time the 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. The FastBake finger setup cuts cook times by up to an additional 30 percent over the standard setup, with no loss of food quality and no added noise. The oven is supplied as the 120/208 V 1452-000-U drawing 80 A or the 120/240 V 1453-000-U drawing 70 A; confirm the voltage configuration against your building service when ordering. This is floor-model production equipment for pizzerias, chain kitchens, and concession operations, not a fit for a shop whose volume a countertop conveyor could cover. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a three-phase terminal-block connection on its own dedicated circuit, 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 one complete Impinger I oven with a glass access window, a FastBake finger setup, a take-off shelf at the discharge end, and a high stand with casters that puts the belt at working height and rolls out for cleaning behind the line. Ordering the oven, stand, and shelf under one number keeps the spec simple, and the deck can take a second oven later, since every 1400 Series oven stacks two high.
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. With the FastBake finger setup, cook times drop by up to an additional 30 percent, which shortens the bake times you program without changing how the controls work.
27 Kilowatts Per Deck With a Dedicated Circuit for Each Oven
Each deck heats with 27 kW on a three-phase, five-wire terminal-block connection, at 120/208 V and 80 A or 120/240 V and 70 A depending on the voltage configuration ordered. Lincoln recommends a separate circuit breaker for every oven deck, so plan one dedicated three-phase circuit for this single-deck package, with a grounded neutral and proper polarization at the service. There is no gas line to run, which simplifies placement in buildings without gas service.
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 single-deck pizza line package for pizzerias, chain kitchens, and concession operations
-
Bundle of one Impinger I electric oven, high caster-mounted stand, and take-off shelf under one order number
-
Output of 90 twelve-inch pizzas per hour at a 6-minute bake time
-
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 two three-phase power configurations matched to your building service
-
Dedicated three-phase circuit for the oven deck
-
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
-
FastBake finger setup 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 single-deck pizza line package for pizzerias, chain kitchens, and concession operations
Bundle of one Impinger I electric oven, high caster-mounted stand, and take-off shelf under one order number
Output of 90 twelve-inch pizzas per hour at a 6-minute bake time
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
The Lincoln 1400-FB1E Conveyor Oven Package
The Lincoln 1400-FB1E is a single-deck electric conveyor oven package that pairs a 1400 Series Impinger I oven with a caster-mounted stand and a take-off shelf, covering the core of a pizza line in one order. At a 6-minute bake time the 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. The FastBake finger setup cuts cook times by up to an additional 30 percent over the standard setup, with no loss of food quality and no added noise. The oven is supplied as the 120/208 V 1452-000-U drawing 80 A or the 120/240 V 1453-000-U drawing 70 A; confirm the voltage configuration against your building service when ordering. This is floor-model production equipment for pizzerias, chain kitchens, and concession operations, not a fit for a shop whose volume a countertop conveyor could cover. Plan the install around a ventilation hood sized for 2,400 to 6,000 CFM, a three-phase terminal-block connection on its own dedicated circuit, 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 one complete Impinger I oven with a glass access window, a FastBake finger setup, a take-off shelf at the discharge end, and a high stand with casters that puts the belt at working height and rolls out for cleaning behind the line. Ordering the oven, stand, and shelf under one number keeps the spec simple, and the deck can take a second oven later, since every 1400 Series oven stacks two high.
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. With the FastBake finger setup, cook times drop by up to an additional 30 percent, which shortens the bake times you program without changing how the controls work.
27 Kilowatts Per Deck With a Dedicated Circuit for Each Oven
Each deck heats with 27 kW on a three-phase, five-wire terminal-block connection, at 120/208 V and 80 A or 120/240 V and 70 A depending on the voltage configuration ordered. Lincoln recommends a separate circuit breaker for every oven deck, so plan one dedicated three-phase circuit for this single-deck package, with a grounded neutral and proper polarization at the service. There is no gas line to run, which simplifies placement in buildings without gas service.
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 single-deck pizza line package for pizzerias, chain kitchens, and concession operations
-
Bundle of one Impinger I electric oven, high caster-mounted stand, and take-off shelf under one order number
-
Output of 90 twelve-inch pizzas per hour at a 6-minute bake time
-
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 two three-phase power configurations matched to your building service
-
Dedicated three-phase circuit for the oven deck
-
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
-
FastBake finger setup 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 | 1 |
| Finger Setup | FastBake |
| Cook Time Reduction | Up to an additional 30% |
| Stand | High 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 |
| Heat Input per Oven | 27 kW |
| Voltage | 120/208 V or 120/240 V |
| Amperage per Oven | 80 A at 120/208 V, 70 A at 120/240 V |
| Phase | 3 |
| Frequency | 60 Hz |
| Supply Wires | 5 wire |
| Electrical Connection | Terminal block per oven |
| Circuits Required | 1 |
| 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 52 in H |
| Net Weight per Oven | 725 lb |
| Shipping Weight per Oven | 750 lb |
Manufacturer's Warranty
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3 Year
Labor
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3 Year
Parts
Certifications & Approvals
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CE Listed
Complete single-deck pizza line package for pizzerias, chain kitchens, and concession operations