Lincoln Impinger I 1457-V00-B - Manual

Global Global
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 ©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
xxxx-2.5K-04/07-SP
1400 Series Impinger® I
Single Belt Conveyorized Oven
Lincoln Impinger ® Conveyor Ovens are
the premier continuous cook platform
for the food service industry. Using the
latest advancements in air impingement
technology, Impinger
® Ovens allow for
rapid heating, cooking, baking, and
crisping of foods, typically done two
to four times faster than conventional
ovens.
Easy to Operate:
• Digital controls with single
on/off power switch.
• Microprocessor controlled
bake time/conveyor speed.
• Improved view vacuum
florescent readout displays
set temperature in degrees
(F° or C°), conveyor belt
speed, thermostat indicator
light, and diagnostic
messages for easy trouble
shooting.
• All settings are automatically
locked out to eliminate
accidental changes.
Easy to Clean:
• Front door for easy cleaning
and removal of finger
assemblies.
• Conveyor is removable
through the right side
opening.
Optional Features:
• FastBake™ Upgrade: Improve
your bake time by up to
35% without increased noise
levels or loss of product
quality!
• Entry and exit shelves.
• Flexible gas connector.
• Cleaning kit (#1050)
Models:
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
• Faster bake times improve
time of service.
• Advanced Air Impingement
Technology enhances bake
quality and uniformity.
• Improved product flow
during cooking reduces
operation costs.
• Research and Applications
support for continued
operational success.
• Enodis Star service support
is committed to ongoing
customer satisfaction.
• New FastBake ™ Technology
designed to bake up to 35%
faster than other conveyor
ovens without increased
noise levels or loss of product
quality! (Optional)
Benefits:
Approved by The Canadian Standards Association
• Stackable up to two (2) oven
cavities high.
• 32” (812 mm) wide, 73” (1854
mm) long conveyor belt with
product stop.
• 40” (1016 mm) baking
chamber.
• Temperature is adjustable from
250°F (121°C) to 600°F (316°C).
• Conveyor speed is adjustable
from one (1) minute to thirty
(30) minutes cooking time.
• Front-loading access door with
cool handle.
• Customer-specific setups give
customer very specific results.
• Indirect conveyor drive is
powered by an AC motor.
• Stainless Steel top, front and
sides.
• Oven Start-Up/Check-Out
by Enodis Star service agent
included in price.
Standard Features:
Capacity Estimates | Pies Per Hour:
BAKE TIME
Pie Size 3 min. 3½ min. 4 min. 4½ min. 5 min. 5½ min. 6 min. 6½ min. 7 min.
12” (30 cm) 182 155 135 120 108 99 90 84 78
14” (36 cm) 115 99 87 88 69 63 58 53 50
16” (41 cm) 101 87 76 67 61 55 51 47 44
Ventilation Requirements:
Ventilation is required. Local codes prevail. These are the “authority having jurisdiction” as stated by the
National Fire Protection Association, Inc., in NFPA 96-1994. Estimates of CFM requirements can vary from
2400 to as high as 6000 CFM exhaust. In all cases the ambient temperature around the oven must not
exceed 95°F (35°C) when the oven is operating. This information is shown as a guideline for ventilating
the Impinger
® 1400 Ovens.
18-24”
(457 mm - 610 mm)
TYP
8”
(203 mm)
8”
(203 mm)
6”
(153 mm)
6”
(153 mm)
78”
(1981 mm)
AFF TYP
94”
(2388 mm)
CAPTURE AREA CAPTURE AREA
CAPTURE VELOCITY 50 FPM
CAPTURE
VELOCITY
50 FPM
70”
(1778 mm)
1. Dimensions shown are for ovens without long extension shelves. The outside end of the conveyor
frame must be a minimum of eight (8) inches (203 mm) inside the canopy as shown.
2. The capture velocity across the lower edge of the canopy is to be 50 FPM at sides and front.
3. Use filters at rear exhaust area of the hood, as shown. Do not just put an opening into a 4 sided canopy.
4. The ovens are to be centered in the canopy space left-to-right and front-to-back if possible.
5. A six (6) inch space at rear of oven is recommended for utilities.
6. Use of a Type I or Type II application and overall final installation is determined per local codes.
7. Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain
adequate capture velocity.
8. Recommended 80% of make-up air provided outside of the canopy through perforated metal dif-
fusers directed straight down... not at the oven; located at front , side or both.
9. Room air diffusers must not be directed onto the oven and should be positioned a minimum of
three (3) feet from the perimeter of the hood to keep airflow from affecting the oven.
NOTE: Specifications subject to change without notification.
1421-000-E
1433-000-E
1434-000-E
1447-000-N 1450-000-U
1451-000-U
1452-000-U
1453-000-U 1454-000-N
1455-000-N
1456-V00-V
1457-V00-B 1458-P00-E
1400 S
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