Lincoln 1600-FB1E 73" Electric Low Profile Impinger Conveyor Pizza Oven - 240v/3ph
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Key features
- 01Space-Saving Design: 80" W × 60.5" D × 44.125" H – Stacks with other Low Profile series units to optimize kitchen floor space.
- 02FastBake™ Technology: Advanced impingement for rapid, even cooking (1–30 minutes) with a **40"-wide baking chamber** (max 16" pizza).
- 03Durable Construction: **Stainless steel** (front, top, sides) resists rust, corrosion, dents, and warping for long-lasting performance.
- 04Digital Controls with Lock: Precise temperature (250–600°F), belt speed, and diagnostic readouts with **adjustable settings** for security.
- 05Easy Maintenance: Side-removable conveyor belt and front-accessible finger assembly simplify cleaning and servicing.
Description
The Lincoln 1600-FB1E 73" Electric Low Profile Impinger Conveyor Pizza Oven is a space-saving powerhouse designed for high-volume commercial kitchens. Its FastBake™ finger setup and advanced air impingement technology ensure rapid, even cooking while maximizing floor space in tight back-of-house areas. This 240V/3ph unit measures just 80" wide × 60.5" deep × 44.125" high, making it ideal for stacking with other Low Profile series units to optimize workflow. Built with rust-, corrosion-, dent-, and warp-resistant stainless steel, this oven is engineered to withstand the demands of commercial cooking environments. Whether you're operating a pizzeria, café, or restaurant, the 1600-FB1E delivers consistent, high-quality results with minimal footprint, helping you boost efficiency without sacrificing performance.
This single-deck conveyor oven features a 40"-wide baking chamber capable of cooking pizzas up to 16" in diameter, with a 73" belt length and 32" belt width to accommodate a variety of menu items. The digital control panel with a fluorescent display offers precise temperature control (250–600°F), adjustable belt speed, and diagnostic messages, ensuring smooth operations. For added security, control settings can be locked to prevent unauthorized adjustments, making it a great fit for teams or multi-unit operations. The easy-to-access finger assembly and side-removable conveyor belt simplify maintenance, reducing downtime and keeping your kitchen running smoothly.
Designed with commercial kitchens in mind, the Lincoln 1600-FB1E is a versatile choice for restaurants seeking fast cooking times (1–30 minutes), energy efficiency (22 kW), and durability. Its impinger technology eliminates hot spots, ensuring even browning and crisping every time, while the low-profile design helps you maximize kitchen space—ideal for high-traffic environments where every square foot counts. Whether you're upgrading an existing setup or building a new kitchen, this commercial pizza oven delivers reliability, speed, and precision Order yours today and experience the difference in your restaurant’s output and workflow.
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
- 22
- Maximum Pizza Diameter
- 16"
- Overall Length (in)
- 80
- Overall Width (in)
- 60
- Phase
- 3
- Product
- Conveyor Ovens
- Product Type
- Cooking Equipment
- Rating
- Best
- Series
- Lincoln Impinger® Low Profile™
- Size
- Single
- Voltage
- 240
- Warranty
- 3-year Limited
- Weight
- 1049.00
Details
- 01Part of the Impinger and Low Profile lines
- 02Single-deck oven package
- 0340-in.-wide baking chamber
- 04Advanced air impingement technology
- 05FastBake technology with finger setup
- 06Operating temperature range: 250-600 degrees F
- 07Cook time range: 1-30 minutes
- 08Digital control panel
- 09Control settings can be locked to prevent adjustment
- 10Fluorescent display with temperature, belt speed, and diagnostic message readouts
- 11Indirect belt drive is reversible
- 12Product-stop function
- 13Front-loading glass access door
- 14Cool-to-the-touch handle
- 15Removable sides for conveyor belt access
- 16Rugged stainless steel front, top, and sides
- 17Can be stacked with 2 ovens
- 18Take-off shelf and stand
- 196-in. minimum clearance required between rear of oven and combustible surface
- 20Minimum right-side clearance from other cooking equipment: 24 in.
- 21Minimum clearance required to remove conveyor for cleaning: 11 ft.
- 22Conveyor: 73 in. W x 32 in. D
- 23Overall: 80 in. W x 60 1⁄2 in. D x 44 1⁄8 in. H
- 24240 V/60 Hz/3 ph
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