Lincoln 1600-FB3E_220/60/3 80 Inch Electric Conveyor Oven Triple Deck with FastBake Technology

The Lincoln 1600-FB3E_220/60/3 Lincoln Impinger® Low Profile™ Conveyor Pizza Oven is a commercial-grade electric oven designed for high-efficiency pizza production in restaurant, pizzeria, and foodservice operations. This triple-deck, triple-conveyor belt unit features FastBake™ Technology, enabling rapid baking with precise control through a digital control panel and fluorescent readout display. Its stainless steel construction ensures durability and ease of maintenance, with glass viewing windows for real-time monitoring. Operating at 22.0 kW per oven, the model supports high-volume throughput, suitable for mid- to large-scale commercial pizza kitchens seeking consistent, high-quality results with minimized energy consumption.

Top Lincoln 1600-FB3E_220/60/3 Features

The Lincoln Impinger® Low Profile™ Conveyor Pizza Oven offers advanced FastBake™ Technology, enabling fast, even baking suitable for high-demand pizzeria operations. Its triple-deck design maximizes output capacity, while stainless steel construction ensures longevity and sanitary cleanability. Digital controls facilitate precise temperature adjustments, and the glass window provides visibility into baking processes, supporting streamlined workflow. Designed for easy cleaning, maintenance, and efficient operation, this oven integrates seamlessly into high-volume kitchen environments requiring reliable, consistent pizza production.

• Triple conveyor belts: maximize high-volume throughput in busy kitchens
• Stainless steel construction? durable, corrosion-resistant, and easy to sanitize
• Digital control panel: precise temperature and bake time adjustments
• Glass viewing windows: monitor pizzas without opening the door, reducing heat loss
• FastBake™ technology: rapid baking cycle for increased productivity

Ideal for medium- to large-scale pizzeria kitchens seeking efficient high-volume pizza baking.

Lincoln 1600-FB3E_220/60/3 Technical Specs

The Lincoln 1600-FB3E_220/60/3 incorporates three decks and conveyor belts, each powered by dual heating systems driven by 22.0 kW electrical consumption, supporting consistent and rapid baking processes. It is constructed entirely of stainless steel, measuring 80 inches in width, 66.38 inches in height, and 60 inches deep, with a shipping weight of 2,784 pounds. This model operates on 220V, 60Hz, three-phase electrical supply and is equipped with NSF and UL certifications for safety and sanitation standards. The unit features a self-contained, air-cooled system designed for reliable operation in demanding commercial environments, with a standard temperature operating range suitable for pizza baking. Its compact footprint and high capacity make it ideal for high-volume foodservice applications, including pizza shops, quick-service restaurants, and large-scale catering kitchens.

• Electrical requirements: 220V, 60Hz, three-phase, 22.0 kW per oven
• Construction & finish: stainless steel exterior for durability and sanitation
• Dimensions: 80" W x 66.38" H x 60" D
• Weight: 2,784 lbs (carton weight)
• Temperature range: Operating range suitable for pizza baking protocols
• Cooling method: air-cooled self-contained system
• Production capacity: high-volume throughput supporting continuous operation
• Certifications: NSF and UL listed for commercial foodservice use

• Electrical connection: Requires 220V three-phase power supply with adequate circuiting
• Ventilation needs: Requires proper kitchen ventilation to manage heat output
• Installation clearance: Adequate airflow and maintenance access necessary around the unit
• Cleaning routine: Easily disassembled components facilitate routine sanitation
• Workflow integration: Designed to fit into high-volume pizza production lines with minimal operational disruption

What is a commercial conveyor pizza oven

A commercial conveyor pizza oven is a high-capacity baking appliance used primarily in restaurant and pizzeria settings to produce evenly baked pizzas at high throughput rates. These units, including the Lincoln 1600-FB3E_220/60/3 Lincoln Impinger® Low Profile™ Conveyor Pizza Oven, are equipped with multiple decks and conveyor belts, enabling continuous operation with precise temperature control. Installed in busy foodservice environments such as large pizzerias, quick-service restaurants, and institutional kitchens, they support efficient workflow and consistent product quality, making them ideal for mid-volume or high-volume pizza production.

Top commercial conveyor pizza ovens for high-volume pizza production

Constructed by Lincoln, the 1600-FB3E_220/60/3 model exemplifies robust, high-capacity construction designed for efficient, restaurant-ready pizza baking operations. Its durable stainless steel build, triple-deck configuration, and advanced FastBake™ technology support consistent performance in busy commercial kitchen environments, making it an optimal choice for medium- to large-scale foodservice applications requiring reliable and rapid output. This model supports high throughput, precise control, and straightforward maintenance, suited for two- or three-shift operations in pizzerias, corporate kitchens, and catering facilities.

• Operation type — ideal for high-demand restaurant pizzerias
• Workspace — suitable for medium-volume foodservice kitchens
• Food category — optimized for pizza and integrated bakery products
• Workload qualifier — supports consistent high throughput in demanding settings
• Use case — efficient continuous baking in fast-paced foodservice environments

Why Choose Lincoln 1600-FB3E_220/60/3

The Lincoln 1600-FB3E_220/60/3 distinguishes itself with a triple-deck configuration, dual heating systems, and FastBake™ technology, delivering rapid, uniform baking in a durable stainless steel frame. Its modular design, precise digital controls, and glass viewing windows facilitate seamless high-volume pizza production, elevating operational efficiency and product consistency compared to standard models. Built for demanding commercial kitchens, this oven reduces baking times while supporting rigorous sanitation and maintenance protocols, ensuring reliable service for busy foodservice operations.

• Compact footprint suited for large-scale pizza kitchens with multiple decks
• Triple-deck design amplifies capacity in tight spaces without sacrificing workflow
• FastBake™ technology expedites baking cycles, increasing output efficiency
• Dual heating system guarantees uniform heat distribution during operation
• Stainless steel construction provides robustness and easy sanitation for restaurant environments