Lincoln 1300 Series operating instructions Concepts

CONCEPTS

The Impinger® Conveyor Oven produced by Lincoln Foodservice Products, LLC utilizes a revolutionary cooking concept called “AIR IMPINGEMENT.” It provides exceptional baked food product quality in far less time than conventional devices on the market. The “AIR IMPINGEMENT” system directs a high velocity stream of heated air at the food product being baked. This blast effect penetrates the boundary layer of air encircling the product and heats the food more efficiently because the air concentrates heat on the product. Greater heat transfer rates, which result in products baking two to four times faster than conventional means, are possible with “AIR IMPINGEMENT.”

The “AIR IMPINGEMENT” process develops the high velocity air stream with a specially designed fan that draws super-heated air from a heat source (electric). This air is directed through a plenum chamber to patented “JET FINGERS” which have hundreds of focused jetports that “impinge” the heated air onto the product surface. The heated air is recycled to the heat source after striking the product, thus reducing energy consumption.

The “AIR IMPINGEMENT” process is tolerant enough for sensitive food products and effect proper crisping and even browning of such products as they pass through the oven – because air is the medium that heats the food product.

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