Lincoln

Lincoln is the conveyor pizza oven specialist used by pizza chains, QSRs and high-throughput production kitchens — Impinger I and Impinger II FastBake series in gas (LP and NG) and electric variants, single-deck 1154-1 and 1164-1 units, double-stacked 1154-2 configurations, and the larger 1456-series Impinger I FastBake ovens. Lincoln’s air-impingement cooking technology delivers consistent bakes across the entire belt width and dramatic time savings versus deck ovens — the brand specified when pizza throughput and consistency matter — available now through Commercial Kitchen Company.

Lincoln pioneered air-impingement conveyor cooking and remains a top specification for pizza chains and QSR operations needing serious throughput. The catalogue covers two Impinger families. The Impinger II FastBake series — including the Lincoln 1154-1 Impinger II FastBake Conveyor Pizza Oven (LP) as the entry single-deck unit and the double-stacked 1154-2 LP and NG variants for doubled capacity in the same floor footprint — runs the brand's latest belt-and-burner technology with faster bake times and tighter energy management. The Impinger I FastBake 1456-series covers the larger-belt models for higher-volume operations, available in single-deck (1456-1) and stacked (1456-2) configurations in both natural gas and LP. The 1164-1 brings the same FastBake technology in an all-electric variant for venues without gas connections.

Air-impingement cooking is what makes Lincoln conveyors different from competitor brands. Rather than relying on radiant heat from above and below, Impinger ovens use high-velocity hot air streams directed precisely at the food surface through engineered nozzles — the air strips away the cool boundary layer that surrounds food in conventional ovens, accelerating heat transfer dramatically. The practical effect is bake times noticeably shorter than deck or convection ovens (a 12-inch pizza in 4–5 minutes rather than 8–10), and the impingement pattern delivers heat evenly across the entire belt width so pizzas on the edges bake identically to pizzas down the centre.

Build is sized for industrial-volume duty. Conveyor belts are heavy stainless mesh designed for continuous service, burner systems on gas models deliver high BTU output sized for continuous-duty rather than intermittent cooking, and cavity insulation keeps external surfaces cool in tight kitchen layouts. Belt speed is precisely adjustable so the same oven handles different pizza diameters and toppings across different parts of the day, and the door-less front and rear design keeps loading and unloading fast — staff just slide pizzas onto the belt and pull them off the other end.

Commercial Kitchen Company stocks the Lincoln Impinger range with nationwide delivery, ready access to genuine spare parts — belts, bearings, burner ignitors, thermocouples, fan motors and control boards — and an Australian after-sales service network. Whether you're outfitting a single-deck Impinger II for a new pizza shop, a double-stacked 1154-2 setup for capacity expansion, or a high-volume 1456-series production line, our team can spec the right belt width, gas or electric variant, and throughput rating for your menu and shift volumes — available now through Commercial Kitchen Company.