Lincoln Impinger Dual Technology Finisher (DTF-16) 1961 - Manual

Impinger
®
Dual
Technology F
inisher (D
TF-16)
Impinger ® Dual Technology Finisher (DTF-16)
Single Belt Conveyorized Electric Platform
Specifications:
• Impinger ® Dual-Tech Finisher
(DTF-16) combines our patented
Air Impingement with high-
intensity infrared heating
elements to achieve superior
toasting times and crispness.
• High velocity air impinges
the food for rapid heat transfer,
uniformity and doneness, while
the IR elements provide
superior browning, toasting
and crisping.
• The DTF-16 offers rapid heating,
cooking, baking and crisping
of foods, and is up to two
times faster than conventional
air impingement and up to
four times faster than
convection ovens.
• Cool-Skin exterior stays cool to
the touch during operation.
General: The electric finisher is self-contained,
conveyorized and stackable up to two high. It is
designed for countertop use and must be used
with the appropriate 4” legs for proper cooling.
Temperature is adjustable from 250°F (93°C) to
650°F (343°C). Conveyor speed is adjustable from
15 seconds to 15 minutes cooking time. Conveyor
and air distribution fingers are removable
through the side-access panels for easy cleaning.
Removable crumb pans are located below the
conveyor belt outside the baking chamber.
Controls: The controls are located on the rear
right hand side of the finisher. It includes a power
on-off switch, temperature control, conveyor
speed control, and four one-touch preset buttons.
Construction: Exterior is fabricated from No. 4
finish stainless steel. The air distribution system
consists of a mixed-flow type fan powered by a
fractional hp AC motor. The heated air is forced
through air distribution fingers located in the
baking chamber above and below the conveyor.
Each finger has the required number of holes
to maximize the air impingement effect on the
food product passing through the chamber on
the conveyor belt. The conveyor belt is a flexible
stainless steel design with capacity for 16”
(406mm) wide product and a travel distance of 53”
(1346mm), of which 23” (584mm) is in the baking
chamber. An AC, brushless motor powers the
direct drive conveyor.
The fuses for the controls and blower motor are
located on the back of the control box.
Standard Features:
Models:
1962 1961
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
• Variable speed conveyor moves
products through the finisher,
improving product flow during
toasting and virtually
eliminating labor.
• Consistency of conveyorized
product movement is a definite
advantage over batch type
toasters, as it eliminates the
need for constant tending.