The Lincoln 1624-LUV Electric Ventless Pizza Oven
The Lincoln 1624-LUV is an electric ventless conveyor pizza oven from the Aperion 24 line, built for food courts, kiosks, storefronts, and open kitchens where installing an exhaust hood is impractical or off the table entirely. Its 16-inch-wide, 48-inch-long belt carries pizzas, flatbreads, and pan items through the 24-inch cavity in a continuous feed, so one person loads raw product at one end and pulls finished food off the other, and it also stacks up to three high on the floor with no hood overhead when one belt stops keeping up. Cook times set anywhere from 20 seconds to 30 minutes, and in ventless operation at the 70 percent top-fan cap the oven holds any set point from 250 °F to 550 °F. That 550 °F ceiling is the trade for skipping the hood; a menu built around 600 °F bakes belongs on the hooded version of this platform rather than the ventless one. Plan the install around a 208 to 240 V connection in single or three phase on its own dedicated breaker, 4 inches of side clearance, 3 inches at the rear, ambient air no hotter than 95 °F, and no exhaust hood, with final ventless placement signed off by your local code authority.
Triple Catalysts for Hood-Free Ventless Operation
Three catalysts built into the oven treat the exhaust airstream, which is what permits this model to operate with no hood on either the floor or a counter. Ventless duty caps the top fan at 70 percent, keeps the bottom fan available to 100 percent, and limits maximum temperature to 550 °F, the operating envelope that defines every ventless Aperion. Because local codes prevail over any listing, confirm placement with the authority having jurisdiction before the oven lands on site.
Dual Blower Impingement That Cuts Cook Times 30 Percent
High-output heating elements paired with dual blower motors reduce cook times by 30 percent compared with traditional impingement conveyors, and the airflow stays balanced front to back and side to side, so a pie riding the belt edge bakes the same as one dead center. Top and bottom air adjust independently, letting you drive bottom heat for a crisp crust while easing the top stream to keep cheese from overbrowning. The Low Power electric platform is the only Aperion configuration offered in single phase, which keeps the oven viable in buildings that never ran three-phase service.
48 Inch Front-Removable Conveyor With End Stop
The 16-inch-wide belt runs 48 inches end to end with a product stop at the pickup point, and the whole conveyor removes from the front for cleaning instead of forcing you to drag it out of a wall alcove. On the included 4-inch countertop legs the belt sits 11.7 inches above the counter, and optional 6 or 12 inch entry and exit shelves extend the landing zone at either end.
Front-Mounted Touch Controls With 20 Recipe Presets
The front-located easyTouch panel stores 20 recipe presets, so whoever is closest taps the product instead of guessing at temperature and belt-speed pairings, and the bake comes out the same at dinner as it did at lunch. Belt direction reverses with one touch to suit a left-to-right or right-to-left cook line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods.
Stackable Stainless Steel Design for Front-of-House Installs
Stainless steel construction runs across the exterior and interior components, the door and universal finger assemblies remove from the front, and audible noise is targeted below 70 dB, quiet enough to run in view of customers. In ventless duty this oven stacks up to three high on the floor with no hood overhead, or two high on a counter, so capacity can grow inside the same 49-inch footprint. Countertop legs come standard, and floor legs with casters are available for freestanding installs.
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
-
Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
-
Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
-
16-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
-
Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
-
Balanced airflow front to back and side to side with independent top and bottom air control
-
Front-located easyTouch controls with 20 recipe presets
-
One-touch ECO mode that holds set-point temperature while trimming energy use in slow periods
-
One-touch belt direction change for left-to-right or right-to-left cook lines
-
Bake temperatures adjustable from 250 °F to 550 °F in ventless operation
-
Cook time settings from a 20-second flash pass to a 30-minute slow bake
-
Stainless steel exterior and interior with front-removable door and universal finger assemblies
-
Audible noise targeted below 70 dB for front-of-house placement
-
Triple-stackable ventless design on the floor with no hood, double-stackable on a counter
-
Included countertop legs with optional floor legs and casters
-
Optional half pass glass door with cool touch handle and 6 or 12 inch entry and exit shelves
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
16-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
Balanced airflow front to back and side to side with independent top and bottom air control
The Lincoln 1624-LUV Electric Ventless Pizza Oven
The Lincoln 1624-LUV is an electric ventless conveyor pizza oven from the Aperion 24 line, built for food courts, kiosks, storefronts, and open kitchens where installing an exhaust hood is impractical or off the table entirely. Its 16-inch-wide, 48-inch-long belt carries pizzas, flatbreads, and pan items through the 24-inch cavity in a continuous feed, so one person loads raw product at one end and pulls finished food off the other, and it also stacks up to three high on the floor with no hood overhead when one belt stops keeping up. Cook times set anywhere from 20 seconds to 30 minutes, and in ventless operation at the 70 percent top-fan cap the oven holds any set point from 250 °F to 550 °F. That 550 °F ceiling is the trade for skipping the hood; a menu built around 600 °F bakes belongs on the hooded version of this platform rather than the ventless one. Plan the install around a 208 to 240 V connection in single or three phase on its own dedicated breaker, 4 inches of side clearance, 3 inches at the rear, ambient air no hotter than 95 °F, and no exhaust hood, with final ventless placement signed off by your local code authority.
Triple Catalysts for Hood-Free Ventless Operation
Three catalysts built into the oven treat the exhaust airstream, which is what permits this model to operate with no hood on either the floor or a counter. Ventless duty caps the top fan at 70 percent, keeps the bottom fan available to 100 percent, and limits maximum temperature to 550 °F, the operating envelope that defines every ventless Aperion. Because local codes prevail over any listing, confirm placement with the authority having jurisdiction before the oven lands on site.
Dual Blower Impingement That Cuts Cook Times 30 Percent
High-output heating elements paired with dual blower motors reduce cook times by 30 percent compared with traditional impingement conveyors, and the airflow stays balanced front to back and side to side, so a pie riding the belt edge bakes the same as one dead center. Top and bottom air adjust independently, letting you drive bottom heat for a crisp crust while easing the top stream to keep cheese from overbrowning. The Low Power electric platform is the only Aperion configuration offered in single phase, which keeps the oven viable in buildings that never ran three-phase service.
48 Inch Front-Removable Conveyor With End Stop
The 16-inch-wide belt runs 48 inches end to end with a product stop at the pickup point, and the whole conveyor removes from the front for cleaning instead of forcing you to drag it out of a wall alcove. On the included 4-inch countertop legs the belt sits 11.7 inches above the counter, and optional 6 or 12 inch entry and exit shelves extend the landing zone at either end.
Front-Mounted Touch Controls With 20 Recipe Presets
The front-located easyTouch panel stores 20 recipe presets, so whoever is closest taps the product instead of guessing at temperature and belt-speed pairings, and the bake comes out the same at dinner as it did at lunch. Belt direction reverses with one touch to suit a left-to-right or right-to-left cook line, and a one-touch ECO mode holds the oven at set-point temperature while minimizing energy use through slow periods.
Stackable Stainless Steel Design for Front-of-House Installs
Stainless steel construction runs across the exterior and interior components, the door and universal finger assemblies remove from the front, and audible noise is targeted below 70 dB, quiet enough to run in view of customers. In ventless duty this oven stacks up to three high on the floor with no hood overhead, or two high on a counter, so capacity can grow inside the same 49-inch footprint. Countertop legs come standard, and floor legs with casters are available for freestanding installs.
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
-
Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure
-
Triple-catalyst ventless system permitted to operate with no exhaust hood on floor or counter
-
16-inch-wide, 48-inch-long front-removable conveyor belt with product end stop
-
Dual blower motors and high-output elements that cut cook times 30 percent versus traditional impingement conveyors
-
Balanced airflow front to back and side to side with independent top and bottom air control
-
Front-located easyTouch controls with 20 recipe presets
-
One-touch ECO mode that holds set-point temperature while trimming energy use in slow periods
-
One-touch belt direction change for left-to-right or right-to-left cook lines
-
Bake temperatures adjustable from 250 °F to 550 °F in ventless operation
-
Cook time settings from a 20-second flash pass to a 30-minute slow bake
-
Stainless steel exterior and interior with front-removable door and universal finger assemblies
-
Audible noise targeted below 70 dB for front-of-house placement
-
Triple-stackable ventless design on the floor with no hood, double-stackable on a counter
-
Included countertop legs with optional floor legs and casters
-
Optional half pass glass door with cool touch handle and 6 or 12 inch entry and exit shelves
Resources & Downloads
See all from Lincoln
Specifications
| Belt Width | 16 in |
| Belt Length | 48 in |
| Conveyor Assembly Width | 16.75 in |
| Baking Cavity Size | 24 in |
| Temperature Range | 250 °F to 550 °F |
| Cook Time Range | 20 seconds to 30 minutes |
| Ventless Fan Limit | 70% top, 100% bottom |
| Controls | easyTouch digital, 20 recipe presets |
| Ventilation | No exhaust hood required |
| Heat Input | 9.4 to 12.5 kW (3 ph); 7.7 to 10.2 kW (1 ph) |
| Voltage | 208 to 240 V |
| Phase | 1 or 3 |
| Frequency | 60 Hz |
| Amperage | 26 to 29.9 A (3 ph); 37 to 42.5 A (1 ph) |
| Breaker Size | 35/40 A (3 ph); 50 A (1 ph) |
| Optional Plug | NEMA 15-60P (3 ph); NEMA 6-50P (1 ph) |
| Electrical Connection | Center rear |
| Overall Width | 49 in including conveyor |
| Depth | 33.88 in |
| Height on Countertop Legs | 22.2 in |
| Belt Height Above Counter | 11.7 in |
| Countertop Leg Height | 4 in |
| Side Clearance | 4 in |
| Rear Clearance | 3 in |
| Maximum Ambient Temperature | 95 °F |
| Ventless Stacking | Up to 3 on floor, 2 on counter |
| Optional Door | Half pass glass, cool touch handle |
| Construction | Stainless steel exterior and interior |
| Noise Level | Under 70 dB |
| Shipping Weight | 330 lb |
| Shipping Volume | 34.6 cu ft |
Manufacturer's Warranty
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2 Year
Labor
-
2 Year
Parts
Certifications & Approvals
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CE Listed
Hood-free pizza and flatbread production for food courts, kiosks, and storefronts without exhaust infrastructure