REWrite - The Restaurant Equipment World Blog

Did He Say “Double-Stacked”?!?!

November 4th, 2009 by REW Blog Team

Hello friends, Robert here and today, have I got a product for you! The Lincoln Impinger 1040 double stacked conveyor oven.

“Did he say double stacked?”

Yes, I did friends, double stacked. But enough about that for now, follow me if you will and tell me, how many times have you been in the kitchen of your restaurant and thought: “I could save time and money if I could just stop walking in circles and continuously checking my oven”? That thought is more common than you think and I am going to show you how a conveyor oven can not only increase productivity and decrease cost, but also maintain the quality that your patrons desire.

Think about it, while many restaurants serve exquisite foods, a lot of time is wasted trying to park, find a seat, place your order, and to eat the meal. A fast food restaurant located across the street will put through 10 times the customers in the same amount of time as the upscale dining restaurant. Why, you might ask? Fast food restaurants take many different strides to prepare food quickly, but customer throughput depends on a key factor: the drive through. A continuous stream of customers can be serviced without waiting on other customers to leave. The conveyor oven is like a drive through for your restaurant’s favorite dishes. Variable speed, variable temperature, this oven is a fully customizable powerhouse.

Oh yeah, did I mention, it’s DOUBLE STACKED!

That means twice the output, twice the versatility in half the time. So now you might ask me, but Robert, can’t I only cook pizzas on a conveyor?  WRONG! If you lined up the meals you could prepare with a conveyor side by side, that line could be seen from space! I’m talking garlic bread, lasagna, baked pastas, pizza, hot submarine sandwiches, calzones, strombolis and the list goes on and on. I’m telling you if you want versatility, look no further. Imagine the time you could save with the top deck of your oven putting out the crispy crusted pizza that your customers love, while the bottom deck is toasting hot subs to order.

That, my friends, is the double stacked advantage.

Did I mention that this oven is on commercial grade casters? Talk about deals on wheels! Already, you’re saving the cost of a hard-installed oven, so your investment is ready to roll on to bigger and better things as soon as you are! All you need is an electrical and LP hookup and you will be cooking with gas…literally. If all of this is not enough to convince you, I have 4 words: Ten four ten sixty-three. It’s not the number to call, it’s not the secret combination to Capone’s vault, it’s the price you will pay for this double stacked dream! $10,410.63 for a tool that will save you time, energy and keep your customers coming back for more is not just a bargain, it’s a steal! Saving money during this economy isn’t a crime, it’s a necessity. This gently used oven is a perfect match for anyone who is looking for a way to increase productivity, lower costs and ensure quality.

I’d like to thank you for taking the time to listen to me today and when you’re ready to take control of your kitchen, give us a call.

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2 Responses to “Did He Say “Double-Stacked”?!?!”

  1. Comment #1 by: REW Blog Team

    This needs to be made into a youtube video.

  2. Comment #2 by: dorina

    HAHA love it!

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