Lincoln IMPINGER 1301 User manual

Impinger® Countertop Oven
Impinger® Countertop
Single Belt Conveyorized Electric Oven
Specications:
•AIR IMPINGEMENT uses hot
air under pressure which
surrounds food with small
jets of hot air. This allows
for rapid heating, cooking,
baking and crisping of foods,
two to four times faster
than conventional ovens,
depending on food
product cooked.
•Uniform heating/cooking of
food products offer a wide
tolerance for rapid baking at
a variety of temperatures.
•Safety of conveyorized
product movement is a
definite advantage over
batch type ovens, as it
eliminates the need for
constant tending.
•Oven has one self-contained
heating system
General: Electric Baking/Finishing Oven is self-
contained, conveyorized and stackable up to
two (2) high. It is designed for countertop use
and must be used with appropriate four-inch
(4”) legs for proper cooling. Temperature is
adjustable from 200°F (93°C) to 550°F (288°C).
Conveyor speed is adjustable from 1 minute
to 24 minutes cooking time. Conveyor and
air distribution fingers are removable through
the side-access panels for easy cleaning. The
conveyor is offered in either the thirty-one
inch (31”) standard length or fifty inch 50”
extended model. Crumb pans are located
below the conveyor belt outside the baking
chamber on the extended conveyor only.
Controls: The oven controls are located on the
front of the oven. It includes a power on/off
switch, temperature control and conveyor
speed control. A heating indicator light
illuminates when heating to let you know
when the oven is calling for heat.
Construction: Exterior is fabricated
from No. 4 finish stainless steel. The air
distribution system consists of an axial
type fan powered by 1/10 hp AC motor.
The headed air is forced through four (4)
distribution fingers located in the baking
chamber with two (2) above the conveyor
belt and two (2) below. Each finger has
required number of holes to create the air
impingement effect on the food product
passing through the baking 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 31” (787mm) on the standard
conveyor or 50” (1269mm) on the extended
conveyor, of which 20” (508mm) is in the
baking chamber. The direct drive conveyor
is powered by a DC motor. The fuses for the
controls and blower motor are located on
the side of the control box.
Standard Features:
Models:
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel [phone]
Fax [phone]
E mail [e-mail]
web www.lincolnfp.com
www.lincolnfp.com
•Customer specific air fingers
on top and bottom allow
for heat to be adjusted and
controlled by zoning.
1301 1302
Lincoln
™

Impinger® Countertop Oven
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel [phone]
Fax [phone]
E mail [e-mail]
web www.lincolnfp.com
©2008Lincoln Foodservice Products,LLC.
Printed in the U.S.A.
1166-2.5K-04/08
NOTES:
Specications subject to change without notication.
* For the quieter version of the CTI add a “-4”to the appropriate catalog number (ex. 1301-4 or 1302-4).
If double stacked, each oven must be wired separately to carry rated load. U.S. Patent pending.
Testing
Agency
Listing
Catalog
No.
Width
(31” Conveyor)
Width
(50” Conveyor) Depth
Height
Single
Stack
Height
Double
Stack
Input
Rate Volts Amps Phase Hz
NSF/UL/CSA 1301*35/”
(899mm)
50”
(1270mm)
31/”
(797mm)
18”
(457mm)
32”
(813mm) 6 kW 208 29 1 60
NSF/UL/CSA 1302*35/”
(899mm)
50”
(1270mm)
31/”
(797mm)
18”
(457mm)
32”
(813mm) 6 kW 240 29 1 60
Models:
1301 1302
ELECTRICAL SERVICE: Heat is supplied by one (1) element
at 5600 watts. Each oven is rated at 6kW. The ovens are
available in 208V and 240V and are single phase. The oven
comes with a factory installed cord wth NEMA 6-50 plug. A
separate circuit breaker is required for each oven deck with
the proper voltage, amperage, phase and hertz as indicated by
model number.
VENTILATION: Ventilation is recommended, but not
required. Local codes prevail. These are the “authority
having jurisdiction” as stated by the National FIRE Protection
Association, Inc., in NFPA 96-1994.
SPACING: The oven must have 6” (152mm) of clearance
from combustible surfaces and 24” (610mm) clearance on
both sides from other cooking equipment. The conveyor is
removed from the control side of the oven.
WARRANTY: All new Impinger® Countertop ovens come with
a one (1) year parts/labor warranty. Defective parts of the
original equipment on all installed ovens are warranted for
one (1) year from the date of purchase.
Lincoln
™