Lincoln Impinger Tandem Conveyorized Oven 1461/1462 User manual

Impinger®Tandem Conveyorized Oven
Impinger®Tandem Conveyorized Oven
Specications:
• 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 [phone]
Fax [phone]
E mail [e-mail]
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.

Impinger®Tandem Conveyorized 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
©2007 Lincoln Foodservice Products, LLC.
Printed in the U.S.A.
1557-2.5M-02/07-SP
Gas Service per deck: Currently available in Natural Gas Only.
Each oven deck contains two separate gas control systems with
the following requirements: Gas control system has a manual
shut-off valve, internal pressure regulator (factory preset at 3
½” water column/. 87 kPa or 8.70 mbar for Natural Gas), and an
electric solenoid operated main gas valve. Heat is supplied by
one (1) burner rated at 120,000 BTU/H. (126MJ) with electronic
ignition. Natural Gas requires 7” WC/1.7 kPa or 17.4 mbar inlet
with maximum allowable of 14.5” WC/3.6kPa or 36.05 mbar.
Gas line from meter to ovens should be sufficient to insure full
volume flow of gas to ovens. AGA/CGA design approved flexible
connection to each oven must be ¾” NPT and length must not
exceed 6 ft. (1829mm).
Electrical Service per deck: Each deck requires two electric
hookups with the following requirements: standard 120V service
and comes with a factory installed cord with NEMA 5-15 plug. It is
recommended that a separate 20 amp – 1 pole circuit breaker be
provided with each oven deck.
Ventilation: 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. Consult Model
1450, 1451 Installation and Operations Manual for ventilation
recommendations.
Spacing: The oven must have 5” (127mm) of clearance from
combustible surfaces and 24” (610mm) clearance on both sides
from other cooking equipment. A permanently installed oven
deck requires approximately 11 ft of clearance overall to allow
for removal of conveyor and protective guards for cleaning. The
conveyor is removed from the control side of the oven.
Warranty: All new Impinger®ovens come with a one year parts/
labor warranty. Defective parts of the original equipment on
all installed ovens are warranted for one year from the date of
“START-UP/CHECK-OUT.”
48⅝” (1235 mm)
21⅝” (549 mm)
120⅝” (3051 mm)
803/16” (2037 mm) 20” (508 mm)
NOTE: Specications subject to change without notice. * Testing Agency Listing: NSF/CSA
Tandem Components
Description Cat. # Width Depth Height
Single Stack
Height
Double Stack
Input
Rate Volts Amps Phase Hz
Left Hand*1461 60” 565/8” 52” 645/8”120,000
BTU/Hr 120 7 1 60
Right Hand*1462 60” 565/8” 52” 645/8”120,000
BTU/Hr 120 7 1 60
Solid Conveyor 1481 115½” 32” -- -- -- -- -- -- --
Split Conveyor 1487 115½” 32” -- -- -- -- -- -- --
Single Deck (Tandem containing 1461 and 1462 with a 1481 tandem conveyor belt)
Cat. # Width Depth Height
Single Stack
Height
Double Stack
Input
Rate Volts Amps Phase Hz
Tandem 1201/8” 565/8” 52” 645/8”240,000
BTU/Hr 120 14 1 60
Models:
1461/1462 with 1481 Solid Conveyor 1461/1462 with 1487 Split Conveyor