{"product_id":"lincoln-v2500-4-1346-20-in-ventless-countertop-impinger-electric-conveyor-pizza-oven-50-in-extended-conveyor-quiet-bake-digital-controls","title":"Lincoln V2500-4\/1346 20 In. Ventless Countertop Impinger Electric Conveyor Pizza Oven, 50 In. Extended Conveyor, Quiet Bake, Digital Controls","description":"\u003cp\u003eThe Lincoln V2500-4\/1346 is a ventless digital countertop impinger oven with a quiet bake blower and a 50-inch extended conveyor, built for kiosks, concession stands, bars, and convenience stores that reheat and finish pizza, wings, sandwiches, and snacks where no ventilation hood exists. Impinged air strikes the food directly as the 16-inch-wide belt carries it through the 20-inch baking chamber and its 3-inch opening, so a frozen or par-baked item goes in one end and comes out finished at the other; at the factory-default pizza preset of 550 °F and a 6-minute pass, the oven runs all day without a cook standing over it. The built-in catalyst keeps grease-laden emissions below 5 mg\/m3, which makes this a reheating and finishing oven only; cooking raw animal proteins can push emissions past allowable limits and damage the catalyst, so a kitchen baking raw proteins from scratch needs a standard hooded conveyor oven instead. Plan the install around a dedicated 208\/240 V single-phase circuit for the factory-installed NEMA 6-50 cord, 6 inches of clearance from combustible surfaces, and 24 inches on both sides from other cooking equipment; ventilation is recommended but not required for this ventless model, and local codes prevail.\u003c\/p\u003e\u003ch3\u003eCatalyst-Based Ventless System Tested to UL710B\u003c\/h3\u003e\u003cp\u003eEvery V-model DCTI carries a catalytic converter that scrubs grease-laden vapor from the exhaust air, holding emissions below 5 mg\/m3 in testing to UL710B and EPA-202 and earning a KNLZ ventless listing. That is what lets the oven sit on a counter in a mall kiosk, stadium stand, or bar back line where a hood was never in the budget, though the local inspector always has the final say. The catalyst needs simple care: wipe it with a damp cloth only, never spray chemicals directly on it, and keep the menu to reheating and finishing so grease loads stay within what the converter handles.\u003c\/p\u003e\u003ch3\u003e20 Inch Baking Chamber in an 18 Inch Tall Countertop Body\u003c\/h3\u003e\u003cp\u003eThe baking chamber spans 20 inches wide with a 3-inch conveyor opening, sized for pizzas, sandwich melts, and tray snacks that fit the 16-inch belt. Stainless steel wraps the top, front, and sides, the body stands 18 inches tall on 4-inch bullet legs, and the oven weighs 175 pounds, so it lives on a standard counter or on Lincoln's matching caster stand. When volume outgrows one belt, the design stacks two high: the top oven's foot seats into an indentation on the lower oven, each deck keeps its own disconnect switch, and ventless approval carries through single and double stacks.\u003c\/p\u003e\u003ch3\u003e16 Inch Wide Belt With 31 Inch and 50 Inch Conveyor Options\u003c\/h3\u003e\u003cp\u003eEvery DCTI conveyor runs 16 inches wide and includes crumb trays; the choice is length and surface. This model ships with the 50-inch extended conveyor, which adds landing room at the entry and exit ends and brings overall width to 50 inches. The whole conveyor removes from the control side of the oven for cleaning, and 4-inch and 12-inch entry and exit shelves plus a conveyor end stop are available options.\u003c\/p\u003e\u003ch3\u003eDigital Controls With Four Preset Menu Buttons\u003c\/h3\u003e\u003cp\u003eThe digital panel pairs speed, temperature, manual override, and belt-direction keys with four preset menu buttons that display the menu item, cook time, and temperature at a glance, drawing on fourteen built-in item names from Pizza and Wings to Wrap and Dessert. Temperature adjusts from 90 °F to 600 °F and cook time from 30 seconds to 15 minutes, wide enough to warm a delicate dessert on one preset and run thin-crust pizza on another. Holding the belt direction button for 8 seconds reverses the conveyor to match a left-hand or right-hand line, and the cooling fan keeps running for 30 minutes after shutdown before stopping on its own.\u003c\/p\u003e\u003ch3\u003eDual Voltage 208\/240 V Electrical on a NEMA 6-50 Cord\u003c\/h3\u003e\u003cp\u003eThe 6 kW heat system runs on either 208 V or 240 V single-phase power, drawing 27 amps at 208 V or 24 amps at 240 V through a factory-installed cord with a NEMA 6-50 plug, so hookup is a matter of a matching receptacle on a dedicated circuit; a double stack needs a separate breaker for each deck. The -4 in the model number is Lincoln's quiet bake configuration, which runs the blower at 1750 RPM instead of the standard 3100 RPM so the oven can work an open service counter with less fan noise.\u003c\/p\u003e","brand":"Lincoln","offers":[{"title":"Default Title","offer_id":67753300295965,"sku":"V2500-4\/1346","price":11018.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/83400_V2500-4-1346.png?v=1791888275","url":"https:\/\/thechefstore.com\/products\/lincoln-v2500-4-1346-20-in-ventless-countertop-impinger-electric-conveyor-pizza-oven-50-in-extended-conveyor-quiet-bake-digital-controls","provider":"TheChefStore.Com","version":"1.0","type":"link"}