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. |
Global
1400 Series Impinger® I
Single Belt Conveyorized Oven
1400 Series
12” (30 cm) | 182 | 155 | 135 | 120 | 108 | 99 | 90 | 84 | 78 |
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14” (36 cm) | 115 | 99 | 87 | 88 | 69 | 63 | 58 | 53 | 50 |
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16” (41 cm) | 101 | 87 | 76 | 67 | 61 | 55 | 51 | 47 | 44 |
Ventilation Requirements:
Models:
Ventilation is required. Local codes prevail. These are the “authority having jurisdiction” as stated by the National Fire Protection Association, Inc., in NFPA
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®
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| 94” | |||
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| (2388 mm) | |||
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| CAPTURE AREA | |||||||
(457 mm - 610 mm) |
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TYP |
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| CAPTURE VELOCITY 50 FPM | |||||||||
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| 8” |
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| (203 mm) |
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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 |
• |
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Research and Applications |
| 250°F (121°C) to 600°F (316°C). | |
| support for continued | • | Conveyor speed is adjustable |
| operational success. | ||
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| from one (1) minute to thirty | |
• |
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Enodis Star service support |
| (30) minutes cooking time. | |
| is committed to ongoing | • | |
| customer satisfaction. | ||
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| cool handle. | |
• |
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New FastBake™ Technology | • |
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
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
8.Recommended 80% of
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. |
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P.O. Box 1229 |
| Fax 1.260.436.0735 |
| Printed in the U.S.A. |
Fort Wayne, Indiana |
| E mail info@lincolnfp.com |
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| web www.lincolnfp.com |
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Belt Conveyorized Oven
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| designed to bake up to 35% | customer very specific results. | |||||||
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| faster than other conveyor | ||||||||
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| ovens without increased |
| • | Indirect conveyor drive is | |||||
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| noise levels or loss of product | powered by an AC motor. | |||||||
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| quality! (Optional) |
| • | Stainless Steel top, front and | |||||
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| sides. | |
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| • | Oven | |
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Lincoln Impinger® Conveyor Ovens are | • | All settings are automatically |
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| by Enodis Star service agent | |||||||||||||
the premier continuous cook platform |
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| included in price. | |||||||||||||||
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| locked out to eliminate |
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for the food service industry. Using the |
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latest advancements in air impingement |
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technology, Impinger® Ovens allow for | Easy to Clean: |
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rapid heating, cooking, baking, and | • | Front door for easy cleaning |
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crisping of foods, typically done two |
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| and removal of finger |
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to four times faster than conventional |
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ovens. |
| • | Conveyor is removable |
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Easy to Operate: |
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| through the right side |
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• | Digital controls with single |
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| on/off power switch. |
| Optional Features: |
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• | Microprocessor controlled |
| • | FastBake™ Upgrade: Improve |
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| bake time/conveyor speed. |
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| your bake time by up to |
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• | Improved view vacuum |
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| 35% without increased noise |
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| levels or loss of product |
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| florescent readout displays |
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| quality! |
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| set temperature in degrees |
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| (F° or C°), conveyor belt |
| • | Entry and exit shelves. | Approved by The Canadian Standards Association | |||||||||||||
| speed, thermostat indicator |
| • | Flexible gas connector. |
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| light, and diagnostic |
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| messages for easy trouble |
| • | Cleaning kit (#1050) |
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| shooting. |
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1111 North Hadley Road |
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| Tel 1.260.459.8200 |
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| www.lincolnfp.com |
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P.O. Box 1229 |
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| Fax 1.260.436.0735 |
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Fort Wayne, Indiana |
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| E mail info@lincolnfp.com |
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| web www.lincolnfp.com |
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Belt Conveyorized Oven