Over twenty years ago, Lincoln introduced the first air impingement conveyor oven to the pizza industry, the Impinger oven. This revolutionary concept helped improve the way the pizza industry operated by switching from labor-intensive batch-style cooking to the continuous flow of conveyor cooking. This change not only helped increase kitchen output, it helped do it with less labor and less equipment.

Lincoln Impingers offer a much better, tastier method of cooking. Small jets of hot air surround food as it moves through the oven chamber on a conveyor at spped set to the correct cooking time. Every food item is naturally cooked at the correct cooking temperature on all sides. Food in Lincoln's conveyor ovens heats up two to four times faster than food in conventional ovens. The uniform cooking ability of Lincoln ovens is ideal for many foods, resulting in delicacies that have no burned bottoms, undercooked middles or overbrowned tops. Impinger cooking seals in moisture and flavor, so food such as baked goods hold their freah flavor and texture longer.

Since Lincoln Impingers were first introduced, cooking quality, capacity and ease of use made them extremely popular in the pizza eatery market. Now, operators ranging from quick-service restaurants to convenience stores to large institutional kitchens are taking advantage of the benefits of Lincoln's conveyor oven technology, and are serving better tasting food than ever before. Lincoln offers a full-line of conveyorized ovens to meet any capacity, space and menu requirements. Contact one of Lincoln's local Impinger experts to see for yourself how a Lincoln Impinger oven can improve your operation!

Learn how Lincoln Impinger Conveyor Ovens keep customers coming back to Macayo Mexican Restaurants

More information:

• lincolnfp.com

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