SKU: 054-1180FB3GNG
Brand: Lincoln
Model: 1180-FB3G
Lincoln 1180-FB3G 56" Gas Triple Impinger Conveyor Oven - Natural Gas
The Lincoln 1180-FB3G 56" gas triple impinger conveyor oven delivers rapid, even cooking with 18" wide belts, saving space while maximizing output. Ideal for pizzas and large batches. Order now!
Key Features
- •56" belt length with 18" width—ideal for cooking pizzas (up to 16" diameter) or large batches of smaller items in a compact footprint.
- •Impingement jet heating technology ensures rapid, even cooking with precise temperature control (250–575°F).
- •Digital touch-screen controls with lockable settings for belt speed, thermostat, bake time, and on/off—prevents unauthorized adjustments.
- •FastBake technology accelerates bake cycles, reducing cook times while maintaining perfect results.
- •Reversible belts and detachable conveyors for flexible workflows, plus a space-saving 39" width x 56" length design.
Starting from $50192.00/unit
Volume discounts available
The Lincoln 1180-FB3G 56" gas triple impinger conveyor oven is a game-changer for commercial kitchens demanding efficiency, speed, and versatility. Part of the renowned Lincoln Impinger® II series, this floor-mounted oven leverages impingement jet technology for rapid, even cooking—perfect for pizzas, pastries, and large batches of food. With a temperature range of 250–575°F, digital touch-screen controls, and FastBake technology, this oven minimizes bake times while ensuring consistent quality. Its reversible 18" belts and detachable conveyors optimize workflow, while the compact 39" width and 56" length maximize kitchen space without sacrificing performance. Ideal for high-volume operations, the 1180-FB3G combines Lincoln’s reliability with innovative features like lockable control settings and a 30-minute cooking timer, ensuring seamless integration into any commercial setting. Whether you're outfitting a new kitchen or upgrading an existing one, this natural gas impinger conveyor oven delivers the speed, durability, and precision restaurants need to stay ahead.