Lincoln Impinger Tandem Conveyorized Oven 1461/62 - Manual

Impinger
®
Tandem C
on
ve
yor
iz
ed O
ven
Impinger ® Tandem Conveyorized Oven
Specifications:
• Air Impingement uses hot
air under pressure which
surrounds food with jets of
hot air.
• FastBake ™ Panel
Configuration - Designed
specifically to produce a
bake faster than any other
model.
• Tandem-joined Impinger ® I
ovens to optimized
capacity and baking
performance.
• Each deck contains two
independent heating
systems.
• Front doors allow access
to chamber for easier
cleaning.
General: Gas Fired Baking/Finishing Oven is
self-contained, conveyorized and stackable up to 2
high. Temperature is adjustable from 250 F (121C)
to 600 F (316C). Conveyor speed is adjustable
from 1minute to 30 minutes cooking time. Front
door has access opening with see-through window
to allow product to be placed on the moving
conveyor inside the baking chamber when a shorter
cook cycle is desired. Air distribution fingers are
removable through the front door for easy cleaning.
Crumb pans are located below the conveyor belt
outside the baking chamber.
Digital Controls: Two 4-button digital
microprocessor control panels are located at the
back of each side of the deck and have a power on-
off switch, temperature controls, and the conveyor
speed control. The vacuum florescent readouts
display actual cavity temperature in degrees (F or
C), conveyor belt speed, thermostat indicator light,
and diagnostic messages for easy troubleshooting.
All settings are automatically locked out to
eliminate accidental changes to desired settings.
All ovens are digitally calibrated at the factory,
reducing the need for periodic calibration.
Construction: Exterior is fabricated from No. 4
finish stainless steel. Each deck contains two air
distribution systems that consist of an axial type
fan powered by 1/3, AC motor. The heated air is
forced through sixteen (16) distribution fingers
located in the baking chamber with eight (8) above
the conveyor belt and eight (8) below. Each finger
has required number of holes to create the air
impingement effect on the food product passing
Standard Features:
Models:
1461/62 with 1481 Solid Conveyor
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229 Tel 1.260.459.8200
Fax 1.260.436.0735
E mail [email protected]
web www.lincolnfp.com www.lincolnfp.com
1461/1462 with 1487 Split Conveyor
through the baking chamber on the conveyor belt.
The conveyor belt is a flexible stainless steel single
piece design with capacity for 32” (813mm) wide
product and a travel distance of 115”, of which 80
3/16” is in the baking chamber. The chain driven
conveyor system is powered by an AC motor
with an external reversing switch on the rear of
the motor control box for installations requiring
opposite belt travel.