054-1400FB2E1202403LincolnModel 1400-FB2E
Lincoln 1400-FB2E 73" Electric Double Impinger Conveyor Oven - 120-240v/3ph
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The Lincoln 1400-FB2E 73" double-stacked impinger oven maximizes production while saving precious floorspace. With reversible conveyors, digital controls, and FastBake technology, this commercial-grade oven is built for high-volume kitchens.
Key features
- 01Double-stack design **doubles production capacity** while saving 50%+ floorspace compared to single units
- 0273" reversible conveyor belt with **40" baking chamber** maximizes cooking flexibility for pizzas up to 16" diameter
- 03Advanced **air impingement + FastBake™ technology** ensures **even, rapid cooking** (260–600°F, 1–30 min adjustable) with **consistent results**
- 04**Digital controls with automatic lockout** prevent operational errors; **fluorescent displays** show temps, diagnostics, and belt speeds
- 05**Stainless steel construction** resists rust, corrosion, and wear; **removable components** (conveyor, finger assemblies) simplify cleaning
Description
The Lincoln 1400-FB2E 73" Electric Double Impinger Conveyor Oven is a game-changer for commercial kitchens seeking to increase production efficiency without sacrificing space. Its double-stack design delivers twice the output in the same footprint, making it ideal for high-volume restaurants, pizzerias, and catering operations. With a 73"-wide reversible conveyor belt and 40"-wide baking chamber, this 120-240V/3-phase electric oven ensures even, rapid cooking with advanced air impingement technology, reducing cook times and improving consistency. The FastBake™ finger assemblies provide precise heat distribution, while the digital control panel with automatic lockout minimizes operational errors. Built with rust-, corrosion-, and wear-resistant stainless steel, this commercial pizza oven is designed for durability, with removable components for easy cleaning and maintenance. Whether you're scaling up a pizzeria or upgrading a high-volume kitchen, the Lincoln 1400-FB2E delivers speed, precision, and reliability—key requirements for any commercial kitchen equipment investment.
Specifications
- Manufacturer
- Lincoln
- Belt Length (in)
- 73
- Belt Width (in)
- 32
- Controls
- Digital
- Heat
- Electric
- Heating Style
- Impingement
- Hertz
- 60
- Installation Type
- Floor Model
- kW
- 54
- Maximum Pizza Diameter
- 16"
- Overall Length (in)
- 78
- Overall Width (in)
- 58
- Phase
- 3
- Product
- Conveyor Ovens
- Product Type
- Cooking Equipment
- Rating
- Best
- Series
- Lincoln Impinger® I
- Size
- Double
- Voltage
- 120/240
- Warranty
- 3-year Limited
- Weight
- 1919.00
Details
- 01Part of the Impinger I series
- 02Double-stack design
- 03(2) reversible 32-in.-wide conveyors
- 04(2) 40-in.-wide baking chambers
- 05Advanced air impingement and FastBake technologies
- 06Operating temperature range: 260-600 degrees F
- 07Cook time adjustable from 1 to 30 minutes
- 08Digital control panels
- 09Automatically locked-out settings reduce accidental adjustment risk
- 10Fluorescentluorescent displays provide readings of temperatures, diagnostic messages, and belt speeds
- 11Product-stop mechanism
- 122 front-loading glass access doors
- 13Handles remain cool during operation
- 14Removable finger assemblies and conveyors
- 15Rugged stainless steel top, front, and sides
- 16Includes (2) take-off shelves
- 17Low stand with casters for mobility
- 186-in. minimum clearance required between rear of oven and combustible surfaces
- 19Minimum right-side clearance from other cooking equipment: 24 in.
- 20Minimum clearance required to remove conveyor for cleaning: 11 ft.
- 21Conveyors: (2) 73 in. W x 32 in. D
- 22Overall: 78 in. W x 58 in. D x 64 5⁄8 in. H
- 23120-240 V/60 Hz/3 ph
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