The Lincoln 1600-3G Impinger® Low Profile™ conveyorized oven, powered by LP gas, sets a new standard for efficiency and versatility in high-volume kitchen operations. With the ability to produce and maintain temperatures ranging from 250 to 600 degrees Fahrenheit across all three baking decks, this oven ensures consistent and precise results with every use. Advanced impingement air technology penetrates the cold halo surrounding foods, expediting the baking, heating, cooking, or crisping process.

Each deck of the Lincoln 1600-3G oven is equipped with a digital control panel, allowing operators to adjust temperature and cook time independently, enabling simultaneous baking of different products within the same unit. To maintain consistency and prevent accidental changes, these controls can be securely locked. Fluorescent displays provide clear readouts of temperature, belt speed, and diagnostic messages, allowing staff to monitor operation with ease.

Featuring three decks with 73-inch-long by 32-inch-wide conveyor belts and 40-inch-long baking chambers, this oven offers ample space for a variety of culinary creations. The belts' direction can be reversed to accommodate various kitchen settings, while the product-stop function allows for prolonged baking when needed. Front-loading glass access doors, with cool-to-the-touch handles, facilitate easy insertion of pizzas, pasta bakes, or hoagies.

Despite its three-deck configuration, the Lincoln 1600-3G oven occupies a modest footprint, measuring 80 inches wide by 601⁄2 inches deep by 666⁄8 inches high. The high stand and casters facilitate transportation for cleaning and maintenance, while the stainless steel top, front, and sides ensure durability and resistance to corrosion, rust, and wear through frequent use. Easy access to the belts for cleaning or maintenance further enhances the oven's usability and longevity, making it an indispensable asset for any commercial kitchen.

Standard Features

• Part of the Impinger and Low Profile collections
• Triple-stack oven package
• 3 conveyor belts
• (3) 40-in.-wide baking chambers
• Rapid-cooking advanced air impingement technology
• Operating temperature range: 250-600 degrees F
• Cook time range: 1-30 minutes
• Digital control panel per deck
• Settings can be locked to prevent accidental adjustments
• Fluorescent displays with temperature, belt speed, and diagnostic message readouts
• On/off switches
• Reversible indirect belt drives
• Product-stop function
• 3 front-loading glass access doors
• Cool-to-touch handles
• Front-removable fingers
• Removable sides for conveyor belt access
• Resilient stainless steel front, top, and sides
• Take-off shelf
• High stand with casters
• 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.
• (3) 110,000 BTU (330,000 total BTU)