Lincoln 1600-1G Single Stack Impinger Low Profile Gas Conveyor Oven Package, Digital Controls, High Stand with Casters

The Lincoln 1600-1G is a single-stack gas conveyor oven package that bundles one complete 1600 Series Impinger Low Profile oven, a matching high caster stand, and a take-off shelf under a single model number, so a high-volume pizzeria, commissary, or chain kitchen orders a complete single-deck bake line in one purchase instead of piecing together oven, stand, and shelf. Air impingement drives heated air straight at the food, and at a 5-minute bake time the deck turns out 108 twelve-inch pizzas an hour; set a 3-minute time for thin crust and that climbs to 182. The 32-inch belt runs two 14-inch pies side by side, so the count comes from belt width as much as belt speed. The 110,000 BTU/hr oven fires a gas burner and needs nothing more than a 10-foot, 120 V, 14 A cord with a NEMA 5-15 plug on the electrical side, so it does not compete with the rest of the line for high-amperage circuits. This is an 80-inch-wide floor package built around 825-pound ovens, not a setup for a compact storefront baking a few pies an hour, and every oven in it is gas-fired, so a ventilation hood is required; the fuel configuration should be confirmed as natural gas or LP when ordering. Plan the install around a hood moving 2,400 to 6,000 CFM, a dedicated gas connection for every oven at 7 to 14 inches water column on natural gas or 11 to 14 on LP, a 120 V receptacle per deck for the NEMA 5-15 cords, 6 inches of rear clearance to combustible surfaces, 24 inches of side clearance from other cooking equipment, and a clear 11-foot path beside the oven to slide the conveyor out for cleaning.

One Order Covers Ovens, Caster Stand, and Take-Off Shelf

The package pairs one complete 1600 Series gas oven, built with a glass access window, with the high stand Lincoln builds for this series. The high stand puts the single deck at a comfortable working height and rolls on casters, so the whole assembly pulls away from the wall for cleaning behind the line, and a take-off shelf gives product a landing spot at the belt exit. One purchase order replaces separate line items for oven, stand, and shelf, and the stand height arrives matched to the stack count.

110,000 BTU/hr Gas-Fired Air Impingement per Oven

A 110,000 BTU/hr burner in the deck feeds the impingement system, which drives hot air under pressure through jets that strike the food directly instead of letting heat drift around the cavity. 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, and one belt handles pizza, wings, sandwiches, and casseroles with a settings change rather than a second piece of equipment. Lincoln calls for an agency approved flexible connector of at least 3/4-inch NPT no longer than 6 feet on each oven and recommends a minimum 2-inch gas supply pipe; every oven in the stack needs its own connection at the 3/4-inch NPT inlet. Because the heat comes from gas, each deck plugs in on a 10-foot, 120 V, 14 A cord with a NEMA 5-15 plug rather than needing a dedicated high-amperage circuit.

Menu-Specific Finger Setups Ordered as Kit Numbers

The air fingers that shape the impingement pattern ship in the standard radiant configuration, the setup Lincoln pairs with broad pizza and appetizer menus. If bake times ever become the bottleneck, the same oven platform accepts optional FastBake fingers that trim cook times by up to an additional 30 percent. The fingers remove from the front without tools, and Lincoln configures finger setups to your specific menu, with panel arrangements ordered as kit numbers appended to the oven model, so the airflow matches what you actually cook rather than a generic factory profile.

32 by 73 Inch Conveyor Through a 40 Inch Baking Chamber

A 32-inch-wide, 73-inch-long belt that carries product through a 40-inch-wide baking chamber with a 3-inch opening, room enough for two 14-inch pizzas riding side by side or a steady run of half-size sheet pans. 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 an indirect drive with an AC motor holds bake times anywhere from 1 to 30 minutes to match the recipe. The conveyor removes through the side opening and the fingers pull from the front for cleaning; keep an 11-foot clear path beside the oven so the 73-inch frame slides out without moving the stack.

Digital Controls With Locked Settings and Diagnostics

A front-mounted digital control panel pairs an easy-to-read display showing temperature, belt speed, and diagnostic messages with a single on and off switch. A microprocessor holds bake time and conveyor speed once they are set, and the settings lock so a bumped control or curious hand cannot change the bake mid-shift. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work.

Front-Loading Glass Doors and Factory Start-Up Included

Stainless steel wraps the top, front, and sides of the oven, and a 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. Each oven weighs 825 pounds net, so map the rolling route and floor loading before delivery day. Every package 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.