Lincoln 1453-000-U dimensions Capacity Estimates Pies Per Hour, Ventilation Requirements Models

Global

Capacity Estimates Pies Per Hour:

	BAKE TIME
Pie Size	3 min. 3½ min. 4 min. 4½ min. 5 min. 5½ min. 6 min. 6½ min. 7 min.

1400 Series

Global

1400 Series Impinger® I

Single Belt Conveyorized Oven

1400 Series

12” (30 cm)	182	155	135	120	108	99	90	84	78
14” (36 cm)	115	99	87	88	69	63	58	53	50
16” (41 cm)	101	87	76	67	61	55	51	47	44

Ventilation Requirements:

Models:

1421-000-E

1433-000-E

1434-000-E

1447-000-N

1450-000-U

1451-000-U

1452-000-U

1453-000-U

1454-000-N

1455-000-N

1456-V00-V

1457-V00-B

1458-P00-E

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. Estimates of CFM requirements can vary from 2400 to as high as 6000 CFM exhaust. In all cases the ambient temperature around the oven must not exceed 95°F (35°C) when the oven is operating. This information is shown as a guideline for ventilating the Impinger® 1400 Ovens.

Impinger®

Benefits:		Standard Features:
•	Faster bake times improve	•	Stackable up to two (2) oven
	time of service.		cavities high.
•	Advanced Air Impingement	•	32” (812 mm) wide, 73” (1854
	Technology enhances bake		mm) long conveyor belt with
	quality and uniformity.		product stop.

Impinger®

					94”
					(2388 mm)
18-24”				CAPTURE AREA
(457 mm - 610 mm)
TYP
			CAPTURE VELOCITY 50 FPM
		8”
	(203 mm)

70”

(1778 mm)

CAPTURE AREA

CAPTURE VELOCITY 50 FPM

8”	6”
(203 mm)	(153 mm)

6”

(153 mm)

I Single

•	Improved product flow	•	40” (1016 mm) baking
	during cooking reduces		chamber.
	operation costs.	•	Temperature is adjustable from
•
	Research and Applications		250°F (121°C) to 600°F (316°C).
	support for continued	•	Conveyor speed is adjustable
	operational success.
			from one (1) minute to thirty
•
	Enodis Star service support		(30) minutes cooking time.
	is committed to ongoing	•	Front-loading access door with
	customer satisfaction.
			cool handle.
•
	New FastBake™ Technology	•	Customer-specific setups give

I Single

78”

(1981 mm)

AFF TYP

1.Dimensions shown are for ovens without long extension shelves. The outside end of the conveyor frame must be a minimum of eight (8) inches (203 mm) inside the canopy as shown.

2.The capture velocity across the lower edge of the canopy is to be 50 FPM at sides and front.

3.Use filters at rear exhaust area of the hood, as shown. Donot just put an opening into a 4 sided canopy.

4.The ovens are to be centered in the canopy space left-to-right and front-to-back if possible.

5.A six (6) inch space at rear of oven is recommended for utilities.

6.Use of a Type I or Type II application and overall final installation is determined per local codes.

7.Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain adequate capture velocity.

8.Recommended 80% of make-up air provided outside of the canopy through perforated metal dif- fusers directed straight down... not at the oven; located at front , side or both.

9. Room air diffusers must not be directed onto the oven and should be positioned a minimum of three (3) feet from the perimeter of the hood to keep airflow from affecting the oven.

NOTE: Specifications subject to change without notification.

1111 North Hadley Road	Tel 1.260.459.8200	©2007 Lincoln Foodservice Products, Inc.
P.O. Box 1229	Fax 1.260.436.0735	Printed in the U.S.A.
Fort Wayne, Indiana 46801-1229	E mail info@lincolnfp.com	xxxx-2.5K-04/07-SP
	web www.lincolnfp.com

Belt Conveyorized Oven

					designed to bake up to 35%				customer very specific results.
					faster than other conveyor
					ovens without increased			•	Indirect conveyor drive is
					noise levels or loss of product				powered by an AC motor.
					quality! (Optional)			•	Stainless Steel top, front and
									sides.
								•	Oven Start-Up/Check-Out
Lincoln Impinger® Conveyor Ovens are			•	All settings are automatically					by Enodis Star service agent
the premier continuous cook platform									included in price.
				locked out to eliminate
for the food service industry. Using the
				accidental changes.
latest advancements in air impingement
technology, Impinger® Ovens allow for			Easy to Clean:
rapid heating, cooking, baking, and			•	Front door for easy cleaning
crisping of foods, typically done two
				and removal of finger
to four times faster than conventional
				assemblies.
ovens.			•	Conveyor is removable
Easy to Operate:
				through the right side
•	Digital controls with single			opening.
	on/off power switch.		Optional Features:
•	Microprocessor controlled		•	FastBake™ Upgrade: Improve
	bake time/conveyor speed.			your bake time by up to
•	Improved view vacuum			35% without increased noise
				levels or loss of product
	florescent readout displays
				quality!
	set temperature in degrees
	(F° or C°), conveyor belt		•	Entry and exit shelves.			Approved by The Canadian Standards Association
	speed, thermostat indicator		•	Flexible gas connector.
	light, and diagnostic
	messages for easy trouble		•	Cleaning kit (#1050)
	shooting.
1111 North Hadley Road		Tel 1.260.459.8200				www.lincolnfp.com
P.O. Box 1229		Fax 1.260.436.0735
Fort Wayne, Indiana 46801-1229		E mail info@lincolnfp.com
		web www.lincolnfp.com

Belt Conveyorized Oven