Lincoln 3240-2R Double Stack Impinger Electric Conveyor Oven Package, 208 V Three Phase, FastBake, Digital Controls

The Lincoln 3240-2R is a double-stack electric conveyor oven package that bundles two 3240 Impinger ovens, a high stand with casters, an oven top, and take-off shelves under one 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 accessories. Air impingement surrounds food with small jets of hot air under pressure and cooks two to four times faster than a conventional oven, 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. Each oven heats with 24 kW of electric power on its own 208 V three-phase terminal-block connection, so one deck can idle through a slow afternoon while the other keeps baking, and there is no gas line to run. This is a wide-belt floor-model production package, not a countertop setup; a shop baking only a handful of pizzas an hour would be better served by a smaller conveyor oven, and because no ventless version of the 3240 exists, a kitchen that cannot run a hood cannot install one. Plan the install around a ventilation hood sized for 1,000 to 1,600 CFM, a dedicated 208 V, 66 A three-phase circuit for every oven, 6 inches of rear clearance to combustible surfaces, and 24 inches of right-side clearance from other cooking equipment.

Two Ovens, High Stand, Oven Top, and Take-Off Shelves in One Order

The package pairs two complete 3240 Impinger electric ovens with the high stand Lincoln builds for single and double stacks. The stand rolls on casters, so the whole assembly pulls away from the wall for cleaning behind the line, the oven top caps the stack, which Lincoln requires along with a stand on every new oven installation, and take-off shelves give finished product a landing spot at the belt exit.

24 Kilowatt Electric Air Impingement per Oven

A 24 kW heating package in each deck feeds the impingement system, which drives hot air under pressure through small jets that strike the food directly instead of letting heat drift around the cavity, and the double stack adds up to 48 kW of connected load. The moving air strips away the cool boundary layer that slows conventional baking, so food cooks two to four times faster depending on the product, and one belt handles pizza, wings, sandwiches, and appetizers with a settings change rather than a second piece of equipment. Each oven lands on a terminal-block connection at 208 V three phase, drawing 66 A on a 3-wire, 3-pole-plus-ground supply, and Lincoln recommends a separate circuit breaker for each oven deck, so plan panel capacity before the stack arrives.

FastBake Technology Standard on Every Deck

FastBake comes built into the 3240 rather than as an add-on, and it trims cook times by up to an additional 30 percent with no food quality loss or noise increase, so a pie that normally needs a 5-minute pass can run a faster belt speed at the same finish quality, which adds up across a dinner rush. Customer-specific finger setups zone heat across the chamber to match your menu, and belt direction is specified at order so product flows left to right or right to left to suit your cook line.

32 by 73 Inch Solid Belt Through a 40 Inch Baking Chamber

Each deck runs a 32-inch-wide, 73-inch-long solid conveyor belt that carries product through a 40-inch-wide baking chamber with a 3-inch opening, belt area sized for the production numbers in the capacity table rather than one pie at a time. A product stop keeps items from riding past the pickup point, and bake time adjusts anywhere from 1 to 30 minutes to match the recipe. The air fingers pull out from the front for cleaning, and the conveyor removes from the oven as well; leave 11 feet of clearance on the pull side to slide the 73-inch frame free.

Digital Controls for Temperature, Belt Speed, and Diagnostics

The digital control panel pairs an easy-to-read display with control of temperature, belt speed, and diagnostics, so you can verify a bake profile or chase a fault from the front of the oven. Temperature adjusts from 250 °F to 600 °F, which covers slow-baked items as well as high-heat pizza work. Each deck runs its own panel, so one belt can run pizza while another runs wings.

Stainless Steel Construction With 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 without interrupting the belt. Each oven weighs 750 pounds on its own, so plan the rolling route before the stack goes into position. Every package includes start-up and check-out by a Welbilt authorized service agent, performed within 18 months of the date of manufacture, so calibration starts from a documented commissioning visit.