Increase cooking efficiency


I have been using the Lincoln Impinger 1301 since I started my pizza place 6 months ago. Currently I average about 21 pizzas per hour. I would like to increase my production to 40 pizzas per hour. It’s italian style thin and crispy PAR-BAKED pizza. I’m cooking at 500 F and the first pizza takes 8 mins to cook through the oven.

Is there any way I can improve efficiency by increasing my cooking temprature and reducing time? Would par-baking it longer cook the pizza faster?


Your 1300 series oven is a counter top model and that’s about all you’re going to get from it. You might give a call back to Lincoln to see if they have any other fingers that the oven can be fitted with that might help to improve your bake time, but don’t count on it.
The problem with par-baking to long is that you will only need to then reduce the temperature and possibly extend the bake time to get the pizzas completely reheated without burning them.
Tom Lehmann/The Dough Doctor

Thanks Tom… will look into it!