Global
Global
1400 Series Impinger® I
Capacity Estimates | Pies Per Hour:
BAKE TIME
5 min.
108
Single Belt Conveyorized Oven
Pie Size
3 min.
182
3½ min.
155
4 min.
135
87
4½ min.
120
5½ min.
99
6 min.
90
6½ min.
84
7 min.
78
Models:
12”(30 cm)
14”(36 cm)
16”(41 cm)
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
115
99
88
69
63
58
53
50
101
87
76
67
61
55
51
47
44
Ventilation Requirements:
Ventilation is required. Local codes prevail. These are the “authority having jurisdiction”as stated by the
Benefits:
Standard Features:
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.
Faster bake times improve
time of service.
Stackable up to two (2) oven
•
cavities high.
Advanced Air Impingement
Technology enhances bake
quality and uniformity.
32” (812 mm) wide, 73” (1854
mm) long conveyor belt with
product stop.
•
94”
70”
Improved product flow
during cooking reduces
operation costs.
40” (1016 mm) baking
chamber.
(2388 mm)
•
(1778 mm)
18-24”
(457 mm - 610 mm)
TYP
Temperature is adjustable from
250°F (121°C) to 600°F (316°C).
•
CAPTURE AREA
CAPTURE AREA
Research and Applications
support for continued
operational success.
CAPTURE
VELOCITY
50 FPM
CAPTURE VELOCITY 50 FPM
Conveyor speed is adjustable
from one (1) minute to thirty
(30) minutes cooking time.
•
Enodis Star service support
is committed to ongoing
customer satisfaction.
6”
6”
8”
8”
(153 mm)
(153 mm)
(203 mm)
(203 mm)
Front-loading access door with
cool handle.
•
New FastBake™ Technology
designed to bake up to 35%
faster than other conveyor
ovens without increased
noise levels or loss of product
quality! (Optional)
Customer-specific setups give
customer very specific results.
•
78”
(1981 mm)
AFF TYP
Indirect conveyor drive is
powered by an AC motor.
•
Stainless Steel top, front and
sides.
•
Oven Start-Up/Check-Out
by Enodis Star service agent
included in price.
•
Lincoln Impinger® Conveyor Ovens are
the premier continuous cook platform
for the food service industry. Using the
latest advancements in air impingement
technology, Impinger® Ovens allow for
rapid heating, cooking, baking, and
crisping of foods, typically done two
to four times faster than conventional
ovens.
All settings are automatically
locked out to eliminate
accidental changes.
•
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.
Easy to Clean:
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. Do not 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.
Front door for easy cleaning
and removal of finger
assemblies.
•
Conveyor is removable
through the right side
opening.
•
Easy to Operate:
Digital controls with single
on/off power switch.
•
6. Use of a Type I or Type II application and overall final installation is determined per local codes.
Optional Features:
7. Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain
Microprocessor controlled
bake time/conveyor speed.
•
FastBake™ Upgrade: Improve
•
adequate capture velocity.
your bake time by up to
35% without increased noise
levels or loss of product
quality!
Improved view vacuum
•
8. Recommended 80% of make-up air provided outside of the canopy through perforated metal dif-
florescent readout displays
set temperature in degrees
(F° or C°), conveyor belt
speed, thermostat indicator
light, and diagnostic
fusers directed straight down... not at the oven; located at front , side or both.
Entry and exit shelves.
Flexible gas connector.
Cleaning kit (#1050)
•
•
•
Approved by The Canadian Standards Association
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.
messages for easy trouble
shooting.
NOTE: Specifications subject to change without notification.
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel 1.260.459.8200
Fax 1.260.436.0735
E mail [email protected]
©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
xxxx-2.5K-04/07-SP
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel 1.260.459.8200
Fax 1.260.436.0735
E mail [email protected]
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