Lincoln 1600-FB3G Triple Stack Impinger Low Profile Gas Conveyor Oven Package, FastBake, Digital Controls, Low Stand with Casters

The Lincoln 1600-FB3G is a triple-stack gas conveyor oven package that bundles three complete 1600 Series Impinger Low Profile ovens, a matching low caster stand, and a take-off shelf under a single model number, so a high-volume pizzeria, commissary, or chain kitchen orders a complete triple-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 three decks together turn out 324 twelve-inch pizzas an hour; set a 3-minute time for thin crust and the stack climbs to 546. The 32-inch belt runs two 14-inch pies side by side, so the count comes from belt width as much as belt speed. Every oven in this package carries the FastBake finger setup and dual heating system, which trim cook times by up to an additional 30 percent beyond the standard impingement bake. Each 110,000 BTU/hr oven fires its own burner and plugs in on its own 10-foot, 120 V, 14 A cord with a NEMA 5-15 plug, so one deck can idle through a slow afternoon while the others keep 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 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 three complete 1600 Series gas ovens, each built with a glass access window, with the low stand Lincoln builds for this series. The low stand keeps a three-high stack of decks at a workable loading 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 ovens, 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 each 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. In this package the burner works with FastBake dual heating, which pairs with the FastBake finger setup to trim cook times by up to an additional 30 percent with no food quality loss or noise increase. 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 FastBake configuration, the setup that pushes bake times down by up to an additional 30 percent, so a pie that bakes in 5 minutes on a standard radiant setup can run a materially faster belt speed, and the gain compounds across every deck during a rush. 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.