Lincoln 1400-FB1G Single Deck Impinger I Gas Conveyor Oven Package, FastBake Technology, Digital Controls

The Lincoln 1400-FB1G is a single-deck gas 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 comes configured as the natural gas 1450-000-U or the liquid propane 1451-000-U; either way it fires at 120,000 BTU per hour on a light 120 V cord connection. Confirm the fuel type 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 3/4 inch NPT gas hookup and a standard 120 V cord 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.

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 one gas connection and one cord circuit for this single-deck package.

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.