Lincoln Impinger Conveyor Ovens represent the industry standard for high-performance continuous cooking. Utilizing advanced air impingement technology, these ovens deliver rapid heating, cooking, baking, and crisping—achieving results 2 to 4 times faster than traditional ovens.

This series of products is ideal for high‑volume kitchens, such as pizzerias, cafes, or food service operations, that need reliable, fast output without sacrificing product consistency. They are the perfect fit for environments where space and duty cycle demand continuous use with minimal downtime, and for those businesses seeking flexible settings to accommodate a varied menu — from thin crust pizzas to baked goods and fast service items.

Product Specifications

• This Package includes: 
  • One (1) Oven with glass access window
  • Radiant Finger
  • Take-off shelf
  • High stand with casters8” 
• Conveyor:
  • 18” (457mm) Wide 
  • Front Removable 
  • Product Stop 
  • Twenty (20) seconds to Thirty (30) Minute Cook Time 
  • Reversible 
• Cooking:
  • Customer Specific Finger Setup 
  • Temperature Range 250°F to 575°F (121°C to 302°C)
  • Front Loading Glass Access Door with Cool to the Touch 
  • Handle 
  • Digital Controls

* Gas supply pressures are dependent on local gas type and on all applicable local codes. Agency approved flexible connection to each oven must be minimum ¾” (19 mm) NPT and length must not exceed six (6) feet (1829 mm).

Electrical Service

Each oven deck requires voltage, phase and hertz as indicated by model number. Neutral must be grounded at electrical service and receptacle properly polarized. Gas 120V units have a cord with NEMA 5-15 plug. All other models have terminal block connections. It is recommended that a separate circuit breaker be provided for each oven deck.

Recommended Minimum Clearances

Rear of oven to Combustible Surface: 6” (152mm). Additional clearance on right hand side from other cooking equipment: 24” (610mm). The conveyor is removable from the front.

** Ventilation is required on all gas ovens. Ventilation is not required on electric models except when triple stacked. Use of a Type I or Type II application and overall final installation is determined per local codes.

** Recommend 70% make-up air provided outside of the canopy through perf metal diffusers directed 
straight down... not at the oven; located at front, sides or both