Lincoln 1600-2E Double Stack Impinger Low Profile Electric Conveyor Oven Package, Digital Controls, High Stand with Casters

The Lincoln 1600-2E is a double-stack electric conveyor oven package that bundles two complete 1600 Series Impinger Low Profile ovens, 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 double-deck bake line in one purchase instead of piecing together ovens, stand, and shelf. Air impingement drives heated air straight at the food, and at a 5-minute bake time the two decks together turn out 216 twelve-inch pizzas an hour; set a 3-minute time for thin crust and the stack climbs to 364. The 32-inch belt runs two 14-inch pies side by side, so the count comes from belt width as much as belt speed. Each oven carries a 22-kilowatt heating system on its own three-phase circuit, so one deck can idle through a slow afternoon while the other keeps baking. 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 the electric decks still need a ventilation hood; a kitchen without three-phase service will need the gas version of this package instead. Plan the install around a hood moving 2,400 to 6,000 CFM, a dedicated three-phase, five-wire terminal-block circuit for every oven at 120/208 V, 120/240 V, or 120/220 V with the voltage confirmed when ordering, 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 two complete 1600 Series electric ovens, each built with a glass access window, with the high stand Lincoln builds for this series. The high stand holds the double stack with both belts at workable loading heights 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 ovens, stand, and shelf, and the stand height arrives matched to the stack count.

22 Kilowatts of Electric Air Impingement per Oven

Each deck carries a 22-kilowatt electric heating system that feeds the impingement jets, driving hot air under pressure straight at the food 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 builds the US electric ovens for 120/208 V at 81 A, 120/240 V at 70 A, or 120/220 V at 70 A, all 60 Hz, three-phase, five-wire service landing on a terminal block; confirm the voltage when ordering so each connection matches your building, and give every deck its own circuit breaker as Lincoln recommends.

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

Each deck runs 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

Every deck carries its own digital control panel with an easy-to-read display showing temperature, belt speed, and diagnostic messages, all run from a single on and off switch per oven. 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; separate panels also let one deck run pizza while another runs wings. 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 every 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.