Description
The Lincoln 1600-FB1E Impinger® conveyor pizza oven redefines efficiency in baking, cooking, crisping, and heating with its advanced air impingement and FastBake technologies. The impingement mechanism directs jets of hot air toward the product, eliminating the cold halo effect, while the FastBake system harnesses high heat to reduce cooking times by up to 35 percent. With temperature adjustments ranging from 250 to 600 degrees Fahrenheit and customizable cook times from 1 to 30 minutes, operators have precise control over the cooking process.
The digital control panel allows staff to adjust cook time and temperature seamlessly, while the fluorescent readout display provides real-time monitoring of belt speed, temperature, and diagnostic messages. To prevent inadvertent changes, the settings can be securely locked.
For added convenience, the front-loading glass access door allows for quick insertion of food items and provides a clear view of the baking process. The 73-inch-wide by 32-inch-deep baking chamber accommodates various items such as pizza, hoagies, sandwiches, and pasta bakes. The belt direction can be reversed to accommodate different kitchen layouts, and the removable side panel provides easy access for belt cleaning or servicing.
As part of the Low Profile series, this Lincoln 1600-FB1E conveyorized oven package includes a take-off shelf, stand, and FastBake finger assemblies. With dimensions of 80 inches long by 6012 inches deep by 4418 inches high, it can be stacked with two other Low Profile conveyor ovens to increase output. Constructed with stainless steel on the top, front, and sides, this oven ensures long-term durability in fast-paced settings, with easy maintenance and cleaning for maximum efficiency.
Standard Features
Part of the Impinger and Low Profile collections
Single-deck oven package
1 conveyor belt
40-in.-wide baking chamber
Advanced air impingement and FastBake technology
Operating temperature range: 250-600 degrees F
Cook time can be adjusted between 1 minute and 30 minutes
Digital control panel
Settings can be locked to prevent adjustment
Fluorescent display with temperature, belt speed, and diagnostic message readouts
Power switch
Reversible indirect belt drive
Product-stop function
Front-loading glass access door
Cool-to-the-touch handle
FastBake finger setup
Removable sides for conveyor belt access
Rugged stainless steel front, top, and sides
Can be stacked with 2 other Low Profile ovens
Take-off shelf and stand
6-in. minimum clearance required between rear of oven and combustible surface
Minimum right-side clearance from other cooking equipment: 24 in.
Minimum clearance required to remove conveyor for cleaning: 11 ft.
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