Lincoln/Impinger Low Profile Gas Ovens - Pizza Equipment World - High Quality Commercial Ovens and Restaurant Equipment

The Impinger Low Profile puts the capacity of the Impinger I in a shorter frame that can be stacked three high. Individually, each oven boasts a 32" wide conveyor belt and 40" baking chamber for high-capacity needs. Triple-stacked, it puts incredible baking capacity and flexibility in a modest amount of space.

Model #	Description	List Price	Your Price
1600-1GNG	Lincoln/Impinger Single Impinger Low Profile Natural Gas Oven. Includes one (1) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$34,917.00	$19,204.00
1600-1GLP	Lincoln/Impinger Single Impinger Low Profile L.P. Gas Oven. Includes one (1) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$34,917.00	$19,204.00
1600-2GNG	Lincoln/Impinger Double Impinger Low Profile Natural Gas Oven. Includes two (2) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$66,160.00	$36,388.00
1600-2GLP	Lincoln/Impinger Double Impinger Low Profile L.P. Gas Oven. Includes two (2) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$66,160.00	$36,388.00
1600-3GNG	Lincoln/Impinger Triple Impinger Low Profile Natural Gas Oven. Includes three (3) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$96,569.00	$53,112.00
1600-3GLP	Lincoln/Impinger Triple Impinger Low Profile L.P. Gas Oven. Includes three (3) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$96,569.00	$53,112.00
1600-1GNG-FB1	Lincoln/Impinger Single Impinger Low Profile Natural Gas Oven, With FastBake™ Technology Includes one (1) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$34,917.00	$19,204.00
1600-1GLP-FB1	Lincoln/Impinger Single Impinger Low Profile L.P. Gas Oven, With FastBake™ Technology Includes one (1) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$34,917.00	$19,204.00
1600-2GNG-FB2	Lincoln/Impinger Double Impinger Low Profile Natural Gas Oven, With FastBake™ Technology Includes two (2) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$66,160.00	$36,388.00
1600-2GLP-FB2	Lincoln/Impinger Double Impinger Low Profile L.P. Gas Oven, With FastBake™ Technology Includes two (2) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$66,160.00	$36,388.00
1600-3GNG-FB3	Lincoln/Impinger Triple Impinger Low Profile Natural Gas Oven, With FastBake™ Technology Includes three (3) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$96,569.00	$53,112.00
1600-3GLP-FB3	Lincoln/Impinger Triple Impinger Low Profile L.P. Gas Oven, With FastBake™ Technology Includes three (3) oven with glass access window, radiant finger setup, take-off shelf, oven top, top cap motor cover and high-stand with casters.	$96,569.00	$53,112.00

	Air Impingement . . . Air impingement uses hot air under pressure which surrounds food with small jets of hot air. This allows for rapid heating, cooking, baking and crisping of foods, two to four times faster than conventional ovens, depending on food product cooked
	FastBake™ Technology . . . FastBake™ Technology allows the oven to provide a higher level of heat transfer to food, thus reducing cook times. Computational Fluid Dynamics (CFD) allows designers to see the flow and intensity of liquids, gases, and air. Using this software to view impingement airflow from one orifice, it is possible to see that FastBake™ transfers heat more efficiently than any other air impingement oven, creating a faster and better quality bake. FastBake™ is revolutionizing the way pizza tastes on a conveyor belt. Gum lines are eliminated and vegetable toppings are hot and crisp without leaving water on the cheese. In addition, FastBake™ is more tolerant to differences between products. The result is that more varied items come out perfectly baked.
	Uniform Heating/Cooking . . . Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures
	Variable Continuous Cook Platform . . . Variable Continuous Cook Platform moves products through the oven one after another, improving product flow during cooking and virtually eliminating labor
	Safety . . . Safety of conveyor product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending
	Oven Has Two Self-Contained Heating Systems . . .
	Customer Specific Air Fingers . . . Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning
	Controls . . . The 4-button digital microprocessor control panel is located at the back right of the oven and has power on-off switch, temperature controls, and conveyor speed control. The LED readout displays actual cavity temperature in degrees (F° or C°), conveyor belt speed, thermostat indicator light, and diagnostic messages for easy troubleshooting. All settings are automatically locked out to eliminate accidental changes to desired settings. All ovens are digitally calibrated at the factory, reducing the need for periodic calibration
	Construction . . . Exterior is fabricated from No. 4 finish stainless steel. The air distribution system consists of two fans powered by 1/6 HP, AC motors. The heated air is forced through eight (8) distribution Fingers located in the baking chamber with four (4) above the conveyor belt and four (4) below. Each finger has required number of holes to create the air impingement effect on the food product passing through the baking chamber on the conveyor belt. The conveyor belt is flexible stainless steel design with a capacity for 32" wide product and a travel distance of 72", of which 35-3/4" is in the baking chamber. The indirect drive conveyor is powered by an AC motor with an external reversing switch on the rear of the motor control box for installations requiring opposite belt drive
	Gas Service . . . Gas control system has a manual shut-off valve, internal pressure regulator (factory preset at 3-1/2" water column/87 kPa or 8.7 mbar for Natural Gas, 10" water column/2.48 kPa or 24.87 mbar for LP gas), and electric solenoid operated main gas valve. Heat is supplied by two (2) power burners rated at 55,000 BTU/hr., each with electronic ignition. Natural gas requires 7" WC/1.7 kPa or 17.4 mbar inlet with maximum allowable of 14.5 WC/3.6 kPa or 36.05 mbar. LP gas requires 11" WC/2.7 kPa or 27.36 mbar inlet with maximum allowable of 14.5" WC/3.6 kPa or 36.05 mbar. Gas line from meter to ovens should be sufficient to insure full volume flow of gas to ovens. AGA/CGA design approved flexible connection to each oven must be 3/4" NPT and length must not exceed 6 ft.
	Electrical Service . . . Each oven deck requires voltage, phase and hertz as indicated model no. Neutral must be grounded at Electrical Service and receptacle properly polarized. All other models have terminal block connections. It is recommended that a separate 20 amp - 3 pole circuit breaker be provided for each oven deck.
	Ventilation . . . Ventilation is required. Local codes prevail. These are the "authority having jurisdiction" as stated by the National Fire Protection Association, Inc. in NFPA 96-1994. Consult the appropriate installation on Operations manual for ventilation recommendations. The ventilation hood must operate in harmony with the building HVAC system. It typically requires between 2500 and 6000 CFM exhaust. Make-up air must be supplied by either a hood design or the HVAC system. In all cases, the ambient temperature around the oven must not exceed 95°F (35°C) when the oven is operating.
	Spacing . . . The oven must have 6" of clearance from combustible surfaces and 24" clearance on both sides from other cooking equipment. A permanently installed oven requires approximately 11 ft. of clearance on the right-hand side to allow for removal of the conveyor and protective guards for cleaning. The conveyor is removed from the control side of the oven
	Warranty . . . One year parts and labor warranty