™
Lincoln
Impinger® Countertop
Single Belt Conveyorized Electric Oven
Models:
1301
1302
Standard Features:
AIR IMPINGEMENT uses hot
Customer specific air fingers
on top and bottom allow
for heat to be adjusted and
controlled by zoning.
•
•
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
•
Specifications:
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.
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.
1111 North Hadley Road
P.O. Box 1229
Tel 1.260.459.8200
Fax 1.260.436.0735
Fort Wayne, Indiana 46801-1229
E mail [email protected]
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