Deck Oven Users: If you think that nothing bakes better than a deck oven, Click Here!
Lincoln Foodservice Products introduces FastBake™ Technology in conveyor pizza ovens, the new patent-pending advanced impingement technology designed to accelerate the rate of heat transfer resulting in significantly improved baking quality and reductions in bake times between 10 and 30%.
Performance you can see in a Conveyor Oven
FastBake Technology allows Lincoln Impinger Pizza Ovens to provide a higher level of heat transfer to food, reducing bake times for pizza from 10 to 30%. This accelerated cooking performance can be seen before you even begin to use it! Computational Fluid Dynamics (CFD) allows designers to see the flow and intensity of liquids, gases, and air. Using this software to view impingement airflow from a single orifice, it is possible to see that FastBake transfers heat more efficiently than any other air impingement oven, creating a faster and better quality bake in a pizza oven. Check out what Pizza Today has to say about the importance of speed to the customer.
 |  |
Standard Impingement | FastBake Impingement |
Quality you can taste in a Conveyor Oven
FastBake is revolutionizing the way pizza tastes on a conveyor belt. Gum lines are eliminated and vegetable toppings are hot and crisp without leaving water on the cheese. In addition, FastBake is more tolerant to differences between products. The result is that a greater variety of products come out perfectly baked. See what AIB's "Dough Doctor" had to say about quality baking with FastBake. If you are a deck oven user, we welcome you to take the FastBake challenge! Call today or send an email to arrange a demonstration with a Lincoln Sales Representative and see for youself!
Noise you won't hear from a Conveyor Oven
Noise levels are becoming an important factor in the operation of a restaurant. As kitchens become smaller, loud equipment prevents communication between operators and can make diners feel uncomfortable. Other new conveyor pizza ovens promote a faster bake by increasing the fan speed. Increased air velocity improves bake time, but it also increases sound levels. Sound levels measured from the technologies using increase air velocity have measured very close to the OSHA-recommended maximum (85 dBA). FastBake technology actually decreases the dBA of a standard Impinger by almost 3 dBA. When compared the increased air velocity technology, FastBake consistently measures between 8 and 12 dBA lower! FastBake Technology allows you to decrease the bake time of your pizza oven without increasing the noise pollution in your kitchen. For more on sound levels in restaurants, read Heather Larson's article in Pizza Today. Or, send an email to see a live demonstration of FastBake and hear the difference.
Customers tell us about FastBake
"The quality of our pies has improved tremendously."Read more
"We were able to bake everything from a plain cheese pizza to a seven topping pizza in just 4 minutes flat" Read more
FastBake goes to Canada. Read more
Faster Pizza Delights Diners... Read more
For the third year in a row, Lincoln is the winner of a KI award...Read more.
