Lincoln IMPINGER 1200 User Manual

INSTALLATION & OPERATING  
INSTRUCTIONS  
for  
IMPINGER® CONVEYOR OVENS  
MODEL SERIES 1000 – 1200 and 1400  
TO BE SERVICED ONLY BY AUTHORIZED PERSONS  
1000seriesops  
REV: 4/3/07  
Part Number: 2810197  
PURCHASER’S RESPONSIBILITY  
It is the responsibility of the purchaser:  
1. To see that the gas and electric services for the oven are installed on site in accordance with the manufacturers  
specification.  
2. To unload, uncrate, and install the oven in its proper location; in accordance with this installation / operation  
manual.  
3. To see that the gas and electric services are connected properly by a qualified installer of your choice. For  
installation in the State of Massachusetts: Installation of this oven must be performed by a licensed plumber or  
gas fitter. All such connections must be in accordance with applicable code requirements. Refer to Page 10  
for specific code references.  
4. To arrange for inspection and operation check-out by an Authorized Service Technician as described below:  
Do not attempt to operate the oven until connection of utility service has been fully inspected by an Authorized  
Service Technician or a Lincoln Foodservice Products, LLC Service Representative. This service is required  
by Lincoln Foodservice Products, LLC in order to assist the purchaser in proper start-up of the oven on site. Please  
note the specific details on the Warranty and make certain connections are made to proper utility services.  
The warranty shall not apply if the oven(s) are started up and operated prior to the utilities and oven being  
inspected and check out made by an Authorized Service Technician or a Lincoln Foodservice Products,  
LLC Service Representative.  
TABLE OF CONTENTS  
WARNING AND SAFETY INFORMATION……………………………………………………………………...2  
WARRANTY………………………………………………………………………………………………………...2  
PURCHASER’S RESPONSIBILITY……………………………………………………………………………...…3  
UTILITY SPECIFICATIONS – MODEL SERIES 1000 & 1200 – GAS & ELECTRIC……………………....…4  
UTILITY SPECIFICATIONS – MODEL SERIES 1400 – GAS & ELECTRIC………………………………..…5  
MODEL NUMBER KEY……………………………………………………………………………………………… 6  
SPACING REQUIREMENTS……………………………………………………………………………………...…7  
VENTILATION GUIDELINES…………………………………………………………………...…………………...7  
AMBIENT TEMPERATURE REQUIREMENTS…………………….…………………………………………….. 7  
CANOPY VENTILATION RECOMMENDATIONS………………………………………………………………...8  
GENERAL INFORMATION………………………………………………….…………………………………….…8  
UNLOADING AND UNCRATING …………..……………………………………………………………………....9  
EXTERIOR DIMENSIONS…………………………………………….…………………………………………..… 9  
UTILITY SERVICE LAYOUT……………………………………………………………………………………..….9  
CODE REFERENCE……………………….………………………………………………………………………....10  
RESTRAINT REQUIREMENT…………………………………………………………………………………….....10  
OVEN ASSEMBLY………..…………………………………………………………………………………………..11  
FINGER ASSEMBLY…………….………………………………………………………………………………..….11-12  
FINGER COLUMNATING PLATES………..…………………………………………………………………….… 12  
PROGRAMMING & OPERATION – DIGITAL ADVANTAGE OVEN………………………………………..… 13  
OVEN OPERATION – 1000, 1200 SERIES & 1400 w/ ANALOG CONTROLS…..………………………..… 14  
PREVENTIVE MAINTENANCE…………………………………………………………………………………….. 14  
INFORMATION ON USE OF OVEN……….…………………………………………………………………...….. 15  
OPERATOR MAINTENANCE…..…………………………………………………………………………………...15  
CLEANING INSTRUCTIONS………………………….……………………………………………………………. 15-16  
FINGER REMOVAL & DISASSEMBLY FOR CLEANING..…………………………………………………..… 16  
CONVEYOR REMOVAL……………………...……………………………………………………………………...16  
CONVEYOR DISASSEMBLY FOR CLEANING & REASSEMBLY...…………………………………………..16-17  
IMPINGER® CONCEPTS……..………..…………………………………………………………………………....18  
OVEN STACKING INFORMATION…..……………………………………………………………………………..18  
HOW TO OBTAIN SERVICE………..……………..………………………….……………..……………………...18  
FUNCTIONS – THERMAL CUT-OUT SWITCH…………………………………..……………………………….18  
APPENDIX A: LABEL DEFINITIONS……………..………………………………………..……………………... 19  
Impinger I – 1000 Series Ops Manual  
3
®
IMPINGER I AND III CONVEYOR OVENS – MODEL SERIES 1000 AND 1200  
UTILITY SPECIFICATIONS REQUIRED – ELECTRIC  
Recommended Electrical  
Agency  
Listing  
Model  
Energy  
Electric  
Power  
27 kW  
Voltage  
Current  
Phase  
3
Hz  
Specifications  
5 Wires, 3 Poles  
1N-1G  
***1021-xxx-E  
400/230 VAC  
40 Amps  
50 Hz  
F-G  
A-B-F  
A-B-F  
F
5 Wires, 3 Poles  
1022  
1023  
1028  
1029  
1032  
1202  
1203  
1228  
1229  
Electric  
Electric  
Electric  
Electric  
Electric  
Electric  
Electric  
Electric  
Electric  
27 kW  
27 kW  
27 kW  
27 kW  
27 kW  
27 kW  
27 kW  
27 kW  
27 kW  
120/208 VAC  
80 Amps  
70 Amps  
41 Amps  
38 Amps  
41 Amps  
80 Amps  
70 Amps  
41 Amps  
38 Amps  
3
3
3
3
3
3
3
3
3
60 Hz  
60 Hz  
50 Hz  
50 Hz  
50 Hz  
60 Hz  
60 Hz  
50 Hz  
50 Hz  
1N-1G  
5 Wires, 3 Poles  
1N-1G  
120/240 VAC  
380Y/220  
VAC  
5 Wires, 3 Poles  
1N-1G  
5 Wires, 3 Poles  
1N-1G  
415/240 VAC  
F
380Y/220  
VAC  
5 Wires, 3 Poles  
F
1N-1G  
5 Wires, 3 Poles  
1N-1G  
120/208 VAC  
A-B-F  
A-B-F  
F
5 Wires, 3 Poles  
120/240 VAC  
1N-1G  
380Y/220  
VAC  
5 Wires, 3 Poles  
1N-1G  
5 Wires, 3 Poles  
415/240 VAC  
F
1N-1G  
UTILITY SPECIFICATIONS REQUIRED – GAS  
Recommended  
Electrical  
Specification  
3 Wires, 1 Pole  
1N-1G  
Agency  
Listing  
Model  
1030  
Energy  
Power  
35 kW  
Voltage  
220  
VAC  
220  
VAC  
230  
VAC  
230  
VAC  
Current  
Phase  
1
Frequency  
50 Hz  
Gas  
35 kW/hr at 17.5  
mB H2O column  
35 kW/hr at 27.5  
mB H2O column  
35 kW/hr at 17.5  
mB H2O column  
35 kW/hr at 27.5  
mB H2O column  
120,000 BTU at 7  
inches H2O column  
120,000 BTU at 11  
inches H2O column  
120,000 BTU at 7  
inches H2O column  
120,000 BTU at 11  
inches H2O column  
126 MJ/hr at 1.75  
kPa H2O column  
126 MJ/hr at 1.75  
kPa H2O column  
120,000 BTU at 7  
inches H2O column  
120,000 BTU at 11  
inches H2O column  
120,000 BTU at 7  
inches H2O column  
120,000 BTU at 11  
inches H2O column  
Nat. Gas  
1.6 Amps  
F
F
3 Wires, 1 Pole  
1031  
***1033-xxx-E  
***1034-xxx-E  
1040  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
35 kW  
35 kW  
35 kW  
1.6 Amps  
3 Amps  
3 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
1
1
1
1
1
1
1
1
1
1
1
1
1
50 Hz  
50 Hz  
50 Hz  
60 Hz  
60 Hz  
50 Hz  
50 Hz  
50 Hz  
50 Hz  
60 Hz  
60 Hz  
50 Hz  
50 Hz  
1N–1G  
3 Wires, 1 Pole  
1N-1G  
F-G  
F-G  
A-F  
A-F  
F
3 Wires, 1 Pole  
1N-1G  
120,000 120/230  
BTU VAC  
120,000 120/230  
BTU  
120,000  
BTU  
4 Wires, 1 Pole  
1N-1G  
4 Wires, 1 Pole  
1041  
VAC  
230  
VAC  
230  
VAC  
240  
VAC  
240  
VAC  
1N-1G  
3 Wires, 1 Pole  
1N-1G  
1042  
120,000  
BTU  
3 Wires, 1 Pole  
1043  
F
1N-1G  
3 Wires, 1 Pole  
1N-1G  
1046  
126 MJ  
126 MJ  
E-F  
E-F  
A-F  
A-F  
F
3 Wires, 1 Pole  
1047  
1N-1G  
120,000 120/230  
BTU VAC  
120,000 120/230  
BTU  
120,000  
BTU  
4 Wires, 1 Pole  
1N-1G  
1240  
4 Wires, 1 Pole  
1241  
VAC  
230  
VAC  
230  
VAC  
1N-1G  
3 Wires, 1 Pole  
1N-1G  
1242  
120,000  
BTU  
3 Wires, 1 Pole  
1243  
F
1N-1G  
NOTE: All ovens require separate service and dedicated neutral.  
4
Impinger I – 1000 Series Ops Manual  
®
IMPINGER CONVEYOR OVENS – MODEL SERIES 1400  
UTILITY SPECIFICATIONS REQUIRED – ELECTRIC  
Recommended Electrical  
Agency  
Listing  
Model  
Energy  
Electric  
Power  
27 kW  
Voltage  
Current  
Phase  
3
Hz  
Specifications  
5 Wires, 3 Poles  
1N-1G  
***1421-xxx-E  
400/230 VAC  
40 Amps  
50 Hz  
F-G  
A-B-D-F  
A-B-D-F  
F
5 Wires, 3 Poles  
1452  
1453  
1454  
1455  
Electric  
Electric  
Electric  
Electric  
27 kW  
27 kW  
27 kW  
27 kW  
120/208 VAC  
120/240 VAC  
380/220 VAC  
415/240 VAC  
80 Amps  
70 Amps  
41 Amps  
38 Amps  
3
3
3
3
60 Hz  
60 Hz  
50 Hz  
50 Hz  
1N-1G  
5 Wires, 3 Poles  
1N-1G  
5 Wires, 3 Poles  
1N-1G  
5 Wires, 3 Poles  
1N-1G  
F
UTILITY SPECIFICATIONS REQUIRED – GAS  
Recommended  
Electrical  
Specification  
3 Wires, 1 Pole  
1N-1G  
Agency  
Listing  
Model  
Energy  
Power  
35 kW  
Voltage  
Current  
3 Amps  
Phase  
1
Frequency  
50 Hz  
Gas  
35 kW/hr at 17.4  
mB H2O column****  
35 kW/hr at 27.4  
mB H2O column****  
120,000 BTU at 7  
***1433-xxx-E  
Nat. Gas  
230 VAC  
F-G  
F-G  
3 Wires, 1 Pole  
***1434-xxx-E  
1450  
L.P. Gas  
Nat. Gas  
L.P. Gas  
Nat. Gas  
L.P. Gas  
35 kW  
230 VAC  
120 VAC  
120 VAC  
3 Amps  
5 Amps  
5 Amps  
5 Amps  
5 Amps  
1
1
1
1
1
50 Hz  
60 Hz  
60 Hz  
50 Hz  
50 Hz  
1N–1G  
120,000  
BTU  
120,000  
BTU  
120,000  
BTU  
120,000  
BTU  
3 Wires, 1 Pole  
1N-1G  
A-D-F  
A-F  
inches H O column****  
2
3 Wires, 1 Pole  
120,000 BTU at 11  
inches H O column****  
2
1451  
1N-1G  
220/240  
VAC  
220/240  
VAC  
3 Wires, 1 Pole  
1N-1G  
120,000 BTU at 7  
1456  
E-F  
inches H O column****  
2
3 Wires, 1 Pole  
120,000 BTU at 11  
inches H O column****  
2
1457  
E-F  
1N-1G  
A
B
C
D
E
F
G
H
Agency  
Listing  
CSA  
UL  
MEA  
AGA*  
NSF  
CE  
Electrical Supply for Australia:  
Single Phase: 240VAC, 50Hz / 20 Amp: one neutral & one earth/ground.  
Three Phase: 240/415 VAC / 20 Amp; three active, one neutral & one earth/ground.  
* AGA Australian Gas Association  
*** Reference Model Key  
** In Australia, use a 10 Amp General Purpose Outlet  
All ovens require separate service and dedicated neutral.  
GAS PRESSURE CONVERSION CHART  
****NOTE: For proper operation, the gas valve  
requires a nominal inlet pressure of 7 inches H O  
2
Inches of  
Millimeters of  
Water Column  
KPa  
m-Bar  
column for natural gas and 11 inches of H O column  
Water Column  
2
for L.P. gas. A minimum inlet pressure of 1.0 inch of  
above the manifold setting (NAT. manifold 3.5”  
H
2O  
2
3.5  
4.5  
7
0.87  
1.12  
1.74  
2.48  
2.61  
2.73  
3.48  
3.61  
8.70  
11.2  
88.9  
H O, L.P. manifold 10” H O) must be maintained with  
114.3  
177.8  
254.0  
266.7  
279.4  
355.6  
368.3  
2
17.40  
24.87  
26.11  
27.36  
34.81  
36.05  
no pressure drop from the no load to full load  
condition. The maximum inlet pressure must be  
10  
10.5  
11  
14  
14.5  
maintained at or below ½ PSIG (14.5 inches H O  
2
column). Refer to the chart on the left for pressure  
conversions.  
Impinger I – 1000 Series Ops Manual  
5
MODEL NUMBER KEY  
COUNTRY  
LANGUAGE  
CODE  
NOT USED  
1. France  
French  
German  
Italian  
Spanish  
English  
French  
Portuguese  
Danish  
Dutch / French  
Dutch  
English  
Greek  
German  
Finnish  
Norwegian  
Swedish  
B
C
D
E
F
B
H
J
K
L
F
M
C
N
P
R
A
I
O
Q
2. Germany  
3. Italy  
4. Spain  
5. United Kingdom  
6. Luxembourg  
7. Portugal  
8. Denmark  
9. Belgium  
10. Netherlands  
11. Ireland  
12. Greece  
13. Austria  
14. Finland  
15. Norway  
16. Sweden  
EXAMPLE: 1433-B00-EA  
1433- B 00- E A  
A = Advantage Style  
E = EC Marked Units  
00 = Special Unit Designation  
(02 = All Stainless Unit)  
B = Language  
1433 = Main Model Number  
NOTE: Date of manufacture is  
stamped on the rating plate of each  
oven at the end of the serial number.  
Example: XXX…01-96  
6
Impinger I – 1000 Series Ops Manual  
SPACING  
The oven must have 5 inches (127 mm) of clearance from combustible surfaces. In case other equipment is  
located on the right side of oven, a minimum clearance of 24 inches (609 mm) is required from that equipment.  
FOR ALL OVENS: A 24-inch (609 mm) clearance at the rear of the oven must be obtainable for service access.  
FOR 1000 and 1400 OVENS: A permanently installed (unmovable) oven requires a minimum of 11 feet clearance  
on the right hand side to allow for conveyor removal, cleaning, and servicing. NOTE: On 1200 Series, 11 feet on  
left.  
NOTE: Do not install this (these) oven(s) in any area with an ambient temperature in excess of 95°F / 35°C.  
Doing so will cause damage to the unit.  
CAUTION:  
Oven must be operated on approved basis only.  
!
VENTILATION  
A VENT IS REQUIRED: Local codes prevail. These are the “authority having jurisdiction” as stated by the  
NATIONAL FIRE PROTECTION ASSOCIATION, INC. in NFPA 96 latest edition. In addition, to be in compliance  
with the NFPA 54 Section 10.3.5.2, this unit must be installed with a ventilation hood interlock that prevents the unit  
from operating when the ventilation hood is off. For further ventilation information, see below.  
VENTILATION GUIDELINES  
A ventilation hood is required to remove heat and cooking odors. For gas ovens, a ventilation hood is also required  
to remove the products of combustion. The hood and HVAC installation must meet local codes to gain approval by  
the authority having jurisdiction. Requirements may vary throughout the country depending on the location by city,  
county, and state. Obtain information from the authority having jurisdiction to determine the requirements for your  
installation. Obtain information and review copies of codes or documents that will be used to inspect and approve  
your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. A  
properly engineered and installed ventilation hood and HVAC system will expedite approval and reduce oven  
maintenance costs. Proper ventilation is the oven owner’s responsibility.  
The ventilation hood must operate in harmony with the building HVAC system. It typically requires between 1200  
and 3500 CFM exhaust. (The “Efficiency” of various hood designs makes it necessary to specify such a wide range  
of ventilator CFM.) Make up air must be supplied by either a hood design or the HVAC system. This will vary with  
hoods from various manufacturers.  
CAUTION: Prevent airflow through the cooking tunnel. Air must NOT be directed onto the oven front or at  
side of cooking area or rear of oven.  
Performance will be evaluated during Start-up Checkout by conducting a smoke candle test. The hood must  
capture all smoke from the oven. This is required to assure proper performance of the oven and to eliminate  
additional service calls that occur when ambient temperatures are too high. In all cases, the ambient temperature  
around the oven must be less than 95°F / 35°C when the oven is operating. In certain localities, other chemical or  
gaseous methods of detecting adequate capture will be the requirement to meet the local code authority.  
The drawing shown on page 8 is a typical installation and is intended to be a guideline. It is not a rigid  
specification. Hood dimensions and the positioning of the hood over the oven will vary with hood manufacturers.  
NOTE: Lincoln can provide oven spec sheets that show the dimensions of the oven, KW or BTU ratings and other  
information that will be useful to both the ventilation hood supplier and the HVAC contractor.  
IN AUSTRALIA: Refer to Standard AS 5601. This standard specifies the requirements for piping, flueing,  
ventilation and appliance installation associated with use of or intended use of fuel gases. The requirements of AS  
5601 are to be used in conjunction with, but do not take precedence over, any statutory regulations that may apply  
in any area.  
Impinger I – 1000 Series Ops Manual  
7
®
LINCOLN IMPINGER OVEN, MODEL SERIES 1000 – 1200 AND 1400  
DOUBLE DECK OR SINGLE UNIT CANOPY VENTILATION RECOMMENDATIONS  
* AFF = Above Finished Floor  
SMOKE CANDLE TEST – VENTILATION SYSTEM VERIFICATION  
OVEN SET-UP FOR THIS TEST:  
1. This test is to be done on the bottom oven of a multiple oven system, or a single oven.  
2. The conveyor must be off.  
3. The oven temperature must be set and operating at 550°F/288°C.  
TEST PROCEDURE:  
Note: Use Lincoln Smoke Candle #369361 (in Australia, an alternate method of coloring the air may be used).  
1. Wear heat resistant gloves to prevent burns to your hands.  
2. Put the smoke candle in a cake pan approximately 8 inches (200 mm) x 8 inches (200 mm) x 2 inches (50 mm)  
deep or equivalent.  
3. Open the optional access window in the oven door, or insert candle through conveyor opening.  
4. Light the fuse of the smoke candle and immediately put the pan and candle into the center of the oven cavity,  
on the conveyor belt. (Close the access window or door.)  
5. Observe the smoke pattern coming out of the oven openings and the collection of this smoke by the ventilation  
system.  
6. The ventilation system must capture all the smoke from the oven.  
GENERAL INFORMATION  
®
The instructions that follow are intended as a guide for preparing for the installation of the Impinger Conveyor  
Ovens, Series 1000 – 1200 and 1400.  
First and foremost, each crate should be examined before signing the Bill of Lading to report any visible damage  
caused by the trucker in transit, and to account for the proper number of crates.  
8
Impinger I – 1000 Series Ops Manual  
UNLOADING  
When the oven arrives it should consist of:  
1. A crate containing oven body, conveyor, fingers, crumb pans, and pan stops. (Some models may have  
the conveyor packed separately.)  
2. A package containing the stand and top.  
It is recommended that you have a material-handling device available to unload.  
DO NOT LIFT EXCESSIVE WEIGHT!  
IF THERE IS APPARENT DAMAGE:  
UNITED STATES AND CANADA: Arrangements should be made to file a claim against the carrier, as Interstate  
Commerce Regulations require that the consignee initiate a claim.  
ALL SHIPMENTS TO OTHER COUTRIES: Freight terms will be developed and extended on an individual basis.  
Proper and secure storage facilities should be arranged for the oven(s). If necessary, protect it from outdoor or  
damp conditions at all times before installation.  
UNCRATING  
When you have all the crates unloaded, open the crates and remove the plastic covers. Inspect at once for  
concealed damage. If anything appears to be damaged, contact the appropriate persons immediately to file a  
damage claim. After completing this inspection, finish unpacking the oven and all other components. Be sure to  
remove the cardboard from the plenum shroud. Move all components inside near the area where they will be  
assembled in the order in which they will be assembled.  
THE OVEN WILL CLEAR THROUGH A 30” (762 mm) DOORWAY BY USING THE FOLLOWING PROCEDURE:  
1. Model 1000 and 1400 Series  
A. Remove conveyor; see page 16 for instructions. (Some units may have conveyor packed separately.)  
B. Remove thumb screws and baffle from the left side of the oven.  
C. Place the left side on a four wheel moving dolly and it will clear a 30” (762 mm) doorway.  
2. Model 1200 Series  
A. Remove conveyor; see page 16 for instructions. (Some units may have conveyor packed separately.)  
B. Place wood strips on a 4-wheel dolly.  
C. Place oven on its back, on the 4-wheel dolly, placing the wood strips in proper place to avoid crushing wire  
way and BACK COVER. Unit will clear a 30” (762 mm) doorway.  
EXTERIOR DIMENSIONS  
Gas and electrical services should be located as shown below. If flexible services are provided, they must meet  
code requirements for such installation.  
MANUAL GAS VALVE INSTALLATION  
When installing the gas valve that is supplied with the oven, as shown in the drawing to the right, it is our  
suggestion that an elbow be  
placed on the oven pipe first.  
This will allow the flexible  
hose to be attached in a  
downward direction  
eliminating possible stress to  
the hose.  
SPECIFICATIONS  
Body: Stainless Steel  
Power: Gas and/or Electric  
DB Level: 71dba  
Operating Temperature  
Range: 300º - 600º F  
(149º - 316º C)  
Impinger I – 1000 Series Ops Manual  
9
This appliance must be properly grounded at time of installation. Failure to ensure  
that this equipment is properly grounded can result in electrocution, dismemberment  
or fatal injury.  
WARNING  
INT’L (CE):  
!
CODE REFERENCE  
GAS CODE REFERENCE  
Safe and satisfactory operation of this oven depends to a great extent upon its proper installation, and it should be  
installed, as applicable in accordance with the National Fuel Gas Codes, ANSI Z223.1/NFPA 54, latest version,  
Manufacturers’ installation Instructions and local municipal building codes.  
1. The oven and its individual shut off valve must be disconnected from the gas supply piping system  
during any pressure testing of that system at test pressures in excess of ½ psig (3.45kPa).  
2. The oven must be isolated from the gas supply piping system by closing its individual manual shut off  
valve during any pressure testing of the gas supply system at test pressures equal to or less than  
½ psig (3.45kPa).  
IN MASSACHUSETTS: The minimum length of a flexible gas supply hose is thirty-six (36”) inches.  
IN CANADA: The installation of these appliances is to be in accordance with CSA B.149.1 latest version – Natural  
Gas and Propane Installation Code – and/or local codes.  
IN AUSTRALIA: To be installed in accordance with AS 5601-2004 and 4563-2004 Gas Installation Code.  
ELECTRICAL CODE REFERENCE  
When installed, this appliance must be electrically grounded and its installation must comply with the National  
Electric Code, ANSI-NFPA 70, latest edition, the Manufacturers’ Installation Instructions, and applicable local  
municipal building codes.  
IN CANADA: All electrical connections are to be made in accordance with CSA C22.2 latest version – Canadian  
Electrical Code and/or local codes.  
ALL OTHER COUNTRIES: Local gas and/or electrical codes will prevail.  
1. Strain Relief is provided with each oven. International Dealer/Distributors provide applicable power  
cord/plug for each customer.  
2. All pole disconnection switch 3mm open contact distance.  
3. To prevent electrical shock, an equal potential bonding ground lug is provided in the back. This allows  
the oven to be connected to an external bonding system.  
4. If used as double or triple stack and each oven has its own disconnection switch, all switches should be  
close together.  
RESTRAINT REQUIREMENT – GAS OVEN(S) ON CASTERS, U.S. AND AUSTRALIA  
1. The installation shall be made with a gas connector that complies with the Standard for Connectors for Movable  
Gas Appliances, ANSI Z21.69 latest version, and a quick disconnect device that complies with the Standard for  
Quick Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 latest version.  
IN CANADA: The installation shall be made with gas connectors that comply with Canadian Code CSA 6.16  
latest version and quick disconnects complying to Canadian Code CSA 6.9 latest version.  
IN AUSTRALIA: To be installed in accordance with AS 5601-2004 and 4563-2004 Gas Installation Code.  
2. The installation of the restraint must limit the movement of the oven(s) without depending on the connector, the  
quick disconnect device or its associated piping to limit the oven movement.  
3. If the restraint must be disconnected  
during maintenance or cleaning, it  
must be reconnected after the oven  
has been returned to its originally  
installed position.  
OPERATIONS  
1. Screw lifting eye “B” of cable assembly  
to hole “A”.  
2. Screw eye bolt “C” of cable assembly  
to stud in wall “D” or floor anchor “E”.  
NOTE: Installation point is the same for  
single and double stack oven(s).  
10  
Impinger I – 1000 Series Ops Manual  
STAND AND FINGER ASSEMBLY  
1. The stand is a 40” (1016 mm) x 49” (1245  
mm) rectangle. Set it in place with a 40”  
side facing out. This will be the front of  
the oven. Using a carpenter’s level, level  
all four (4) sides of the stand. To raise or  
lower the stand use the leg adjusters.  
Ovens on casters require a level floor.  
NOTE: The oven top is packed with oven  
stand. Remove top from stand before  
assembly.  
2. Remove the oven from the dolly and  
set it on the stand. The control panel  
should be on the right rear as you  
face the oven. Be sure that the oven  
sets squarely on the stand and is fully  
seated. For a single oven, install top.  
For double, see step 3.  
3. If you purchased a double stack oven,  
place the second oven on top of the  
first one. Be sure that it sets on  
squarely and is fully seated. The  
control panel goes on the right rear.  
Now install oven top.  
4. Before installing the retaining brackets in  
the oven(s), be sure all of the packing  
material is removed from the plenum  
shroud. Install the finger retaining  
brackets by placing them upside down  
and hooking the retaining pin as shown  
above.  
5. Rotate the finger brackets until the  
notches in the brackets sit on the  
retaining pins.  
6. Assemble fingers as shown in  
steps 7 and 8.  
8. Install cover by sliding it on the  
small end.  
9. Insert assembled finger through  
door opening starting with lower  
left. NOTE: The customer  
MUST tell you what position to  
place the assembled finger in,  
for their application.  
7. Insert columnating plate so the step  
goes under the lip of the finger housing  
and the plate lies flush with the housing  
side edge.  
Impinger I – 1000 Series Ops Manual  
11  
10. Install finger in the oven by sliding  
it over the plenum flange and  
setting the front bracket. BE SURE  
THAT THE FINGER SETS  
11. Repeat step 10 until all eight (8)  
fingers are installed.  
NOTE: Prior to inserting into the oven  
opening, slide the conveyor hold-down  
clips so the screw head is in the left  
side slot, then rotate counter  
Install conveyor and crumb pans  
before operation. See page 17 for  
conveyor installation instructions.  
SQUARELY OVER THE PLENUM  
FLANGES AND THE HOLES  
POINT IN THE PROPER  
clockwise to the up position.  
DIRECTION. Top fingers point  
down, bottom fingers point up.  
12. Attach Motor Cover as shown with  
bolts provided.  
®
IMPINGER FINGER COLUMNATING PLATES  
12  
Impinger I – 1000 Series Ops Manual  
FINGER HOUSING BAFFLE PLATE ADJUSTEMENTS  
The finger housing has a baffle mounted inside to balance the air flow to the rear and front of the oven. If the  
product is cooking more or less in the rear of the oven than in the front, it is possible the finger housing baffle needs  
to be adjusted. If it is deemed necessary to adjust the air balancing baffle, be sure to adjust all eight (8) finger  
housing to exactly the same opening. Determine if more air (heat) is required at front or rear of oven then open or  
close off that air by bending the baffle in the proper direction. See drawing above.  
PROGRAMMING THE DIGITAL ADVANTAGE 1450 SERIES TOUCH PAD  
INTRODUCTION – START-UP AND SUT DOWN  
For the operator, the panel has a power up, run, and program menu modes. To start the oven, turn the power  
switch on. To shut down the oven, turn the power switch off.  
FRONT PANEL LAYOUT  
The front panel contains four (4) momentary push-buttons: TEMP, TIME, UP &  
DOWN. There is a 2 line x 16 character VFD display.  
TEMPERATURE SETPOINTS  
For Digital Advantage ovens, there is one setpoint. To enter the setpoint  
mode, press the TIME & TEMP buttons together and hold for 5 seconds.  
Pressing the UP or DOWN push-buttons will raise or lower the temperature to  
the desired setting. In the Fahrenheit, F mode, the temperature is adjusted in  
5 degree increments. When in Centigrade, C mode, the temperature  
adjustment will be in 1 degree increments. Pressing and holding the UP or  
DOWN keys will allow the settings to “roll” at a much faster rate. When the  
desired temperature is indicated, release all keys. After 5 seconds, the selected setpoints will be stored and remain  
in memory.  
TIME SETPOINTS  
There is one setpoint for the conveyor speed. Enter the setpoint mode as mentioned above. The speed can be set  
as follows:  
1:00 to 9:55 in 5 second increments  
10:00 to 12:45 in 15 second increments  
13:00 to 19:30 in 30 second increments  
20:00 to 30:00 in 1 minute increments  
JUMPING BETWEEN MENUS  
Pressing the TIME push-button while in the TEMP setting mode (and vice versa) will cause the menu selection to  
jump over to that mode.  
DIAGNOSTIC MESSAGES  
The Digital Advantage ovens have diagnostic messages within the control. In the unexpected event that there is a  
failure in the oven operation, the following messages will appear in the control.  
OPEN PROBE  
This occurs when there is no temperature being sent to the controller from the baking chamber.  
SHORTED PROBE  
This occurs when a constant temperature signal (as opposed to the normal cyclical cavity temperature) is being  
sent to the controller from the baking chamber.  
CAUTION: This message can also occur when there is no gas supply to the oven. If the oven does not  
detect a temperature fluctuation in 5 minutes, the error message will appear. Be sure to check the gas  
valve and gas hose for proper connections.  
BELT JAM  
This occurs when the conveyor motor fails.  
Impinger I – 1000 Series Ops Manual  
13  
CONVEYOR  
®
The conveyor for the Digital Advantage oven has a different drive cog than the Full Featured Impinger oven. The  
drive cog on the conveyor for the Digital Advantage oven is a 15 tooth cog where the Full Featured Impinger oven  
has a 10 tooth cog.  
®
®
CAUTION: On installations where a Digital Advantage Oven is stacked with a Full Featured Impinger oven,  
THE CONVEYORS CANNOT BE INTERCHANGED. INTERCHANGING CONVEYORS WILL AFFECT  
COOKING TIMES.  
The conveyor for the Digital Advantage oven will have a label to identify proper use.  
ADVANTAGE OVENS  
ONLY  
REVERSING SWITCH  
The Digital Advantage ovens have a belt direction-reversing switch located on the back of the control box.  
®
IMPINGER MODEL SERIES 1000 AND 1200  
START-UP  
1. Push switches for FAN, CONVEYOR, and HEAT to “ON.” The electric oven should  
come on immediately. The gas oven should light in 45-50 seconds.  
2. GAS OVEN ONLY! If the indicator lamp does not light, turn HEAT switch off, wait 5  
minutes and turn HEAT switch on again.  
3. Turn oven dial to desired temperature.  
4. Preheat oven for 30 minutes.  
5. To set belt speed, slowly adjust oven time dial to reach desired time.  
6. After preheat, adjust oven temperature and conveyor to final desired settings.  
SHUT DOWN  
1. Push switches for FAN, CONVEYOR, and HEAT to “OFF.”  
NOTE: Prior to serial #20657 the main fan will continue of run until the internal oven  
wall temperatures fall below 200º F / 93º C. Temperature indicator will show a lower  
figure than actual wall reading. Temperature display shuts off when oven fan is  
turned off.  
ADVANTAGE MODEL SERIES 1400 WITH ANALOG CONTROLS  
START-UP  
1. Turn switch on.  
2. Turn thermostat to desired setting.  
NOTE: For gas ovens, the lamp should light in 45-50 second. If lamp does not  
light, turn switch off, wait 5 minutes and restart.  
3. Preheat oven for 30 minutes.  
NOTE: The amber light above the temperature control dial should go on and off  
indicating heating system operation.  
4. Adjust conveyor speed, time control, and readjust if necessary.  
SHUT DOWN  
1. To shut down, turn off switch.  
PREVENTIVE MAINTENANCE  
Although this oven has been designed to be as trouble-free as possible, periodic preventive maintenance is  
essential to maintain peak performance. It is necessary to keep the motors, fans, and electronic controls free of  
dirt, dust and debris to insure proper cooling. Overheating is detrimental to the life of all components mentioned.  
The periodic intervals for preventive cleaning may very greatly depending on the environment in which the oven is  
operating. You must discuss the need for preventive maintenance with your Authorized Service Agency to  
establish a proper program. If there are any questions that the service agency cannot answer, please contact  
Lincoln Foodservice Technical Service Department at (800) 678-9511.  
14  
Impinger I – 1000 Series Ops Manual  
INFORMATION ON USE OF OVEN  
®
As explained in “Concepts,” the Impinger oven functions by directing high velocity streams of heated air directly  
on the food products. Because air is the heat source, it is effective even on sensitive foods. Compared to  
®
conventional ovens and even convection ovens, the cooking time of products in the Impinger Conveyor ovens can  
be as much as two (2) to four (4) times faster. Several factors may affect the cooking time of any special product  
such as: 1) oven temperature setting, 2) conveyor speed, 3) position of columnating plate in oven, and 4)  
adjustments of the 2 baffles on the conveyor openings.  
We encourage you to experiment with the oven by trying different temperature settings and belt speeds. Also, try  
to control the cooking of the product by re-arranging the optional columnating plates.  
DO NOT WORK AROUND CONVEYOR BELT WITH LONG HAIR, LOOSE  
CLOTHING, OR DANGLING JEWELRY. GETTING CAUGHT IN THE BELT  
COULD RESULT IN DISMEMBERMENT OR FATAL INJURY.  
CAUTION:  
!
OPERATOR MAINTENANCE  
WARNING - DANGER:  
DISCONNECT POWER SUPPLY BEFORE SERVICING OR CLEANING THIS OVEN. SAFEGUARD POWER SO IT CAN  
NOT BE ACCIDENTALLY RESTORED. FAILURE TO DO SO COULD RESULT IN DISMEMBERMENT, ELECTROCUTION,  
OR FATAL INJURY. THERE IS MORE THAN ONE POWER SUPPLY CONECTION POINT WHEN OVENS ARE STACKED,  
SO MAKE SURE THAT ALL SWITCHES ARE IN OFF POSITION BEFORE CLEANING OR MAINTENANCE.  
!
To maintain maximum efficiency of the oven, it is necessary to keep it clean, all ventilation louvers on the oven  
must be cleaned regularly. Oven use and type of product will actually determine the frequency of cleaning. The  
conveyor drive chain should be checked during the weekly cleaning cycle to see if it has become loose. Loose  
chain operation will DAMAGE the conveyor drive motor.  
If the oven fails to operate, check the circuit breaker to be sure it is turned on. Also, check the fuses on the control  
panel to be sure that they are good before you call the Authorized Service Agency. The name and phone number  
of the Authorized Service Agency should be located at the bottom of the data plate.  
CLEANING INSTRUCTIONS  
OVEN MUST BE COOL. DO NOT USE POWER CLEANING EQUIPMENT, STEEL  
WOOL, OR WIRE BRUSHES ON STAINLESS STEEL SURFACES.  
CAUTION:  
!
DAILY  
1. Clean exterior surfaces of the oven by wiping it down with a mild detergent and clean water, or a commercial  
stainless cleaner.  
2. Clean crumb pans and guards by washing with a mild detergent solution and rinsing with clean water.  
3. Clean the interior by sweeping up all loose particles, then wash with a mild detergent solution and rinse with  
clean water.  
4. Clean the conveyor belt by wiping with a clean cloth or brushing with a soft wire brush. Lincoln catalog  
#369217.  
NOTE: DO NOT USE A CAUSTIC OR ALKALINE BASE CLEANER ON INTERIOR OF THE OVEN. THIS WILL  
RUIN THE ALUMINIZED FINISH OF THE OVEN INTERIOR.  
On exterior of oven, deposits of baked-on splatter, oil, grease, or light discoloration may be removed with any of  
several commercial cleaners. Consult with your local supplier.  
WHEN USING CLEANING SOLUTIONS, BE SURE THEY MEET LOCAL AND  
NATIONAL HEALTH STANDARDS.  
CAUTION:  
!
WEEKLY  
1. Remove fingers, disassemble and clean. Instructions on page 16.  
2. Remove conveyor, disassemble and clean. Instructions on page 16.  
NOTE: Be sure to clean and inspect the ventilation hood in accordance with the ventilation hood manufacturer’s  
specifications.  
Impinger I – 1000 Series Ops Manual  
15  
FINGER REMOVAL AND DISASSEMBLY FOR CLEANING  
1. Open door and remove upper fingers. Note any particular placement of fingers that you may have, such as  
fully closed, half-closed, or fully open, columnating plates.  
2. Remove conveyor and then remove bottom fingers.  
3. For finger disassembly, see page 11, figures 6, 7, and 8.  
4. Reassemble fingers in reverse order with the step of the columnating plate facing downward so it fits under the  
lip of the finger housing.  
5. Re-install finger in oven. Be sure that they are fully seated over the plenum flanges and the holes are pointing  
toward the conveyor.  
CONVEYOR DISASSEMBLY FOR CLEANING  
TO REMOVE CONVEYOR FROM OVEN  
1. Remove conveyor chain guard. Remove crumb  
pans.  
2. Next, slide the conveyor hold-down clips so the  
screw is in the left side of the slot, then rotate  
counterclockwise to the up position.  
4. Pull conveyor out the right end. Place on table or  
work surface.  
3. Lift right end of conveyor and push in  
approximately 3” (76 mm). Remove drive chain.  
NOTE: For the Model 1200 Series, steps 3 and 4 are performed on the left end of conveyor.  
TO REMOVE CONVEYOR BELT  
5. Locate connecting links on the conveyor belt, turn  
belt to place the links on the top left end of the  
conveyor, approximately 8” (203 mm) from the  
shaft.  
6. On Model Series 1000 ONLY, loosen jam nut and  
unscrew the tension adjustment screws. Push the idler  
shaft in against the conveyor support bars.  
7. You can easily remove the connecting links by grasping  
them with a pair of pliers and slipping the eye of the  
connecting link over the wire of the other links. Also  
notice the direction of the opening on the links. – The  
belts will have to be reinstalled with the opening facing  
the same way.  
Carefully pull out the belt, rolling it up as you go. After  
removal, it may be placed in a pan of detergent solution  
to soak. Rinse with clean water.  
16  
Impinger I – 1000 Series Ops Manual  
CONVEYOR REASSEMBLY  
CONVEYOR BELT INSTALLATION  
2. Replace belt and reconnect splice clips as shown  
in step 7 on page 16.  
1. Put conveyor belt back on by setting the rolled  
belt to the left of the conveyor and thread  
approximately 2/3 of the belt over the bottom  
slider bed.  
3. The conveyor has no adjustments (Series 1200  
and 1400). If belt becomes too tight or loose, a link  
will have to be installed or removed. Proper  
tension allows the belt to be lifted within ¼” from  
the top of the conveyor opening.  
Put the loose end of the belt around the idler  
shaft and back on the conveyor. The belt must  
lay on top of the upper conveyor slider bed.  
NOTE: The belt should curl around the conveyor  
sprockets and lay flat on top of the sprockets. If  
the belting does not curl around the sprockets  
and lay flat, remove the belting and turn the  
belting over. Reinstall.  
Pull all of the slack belt through the conveyor until  
both ends are on top of the conveyor on the left  
end.  
4. Model 1000 Series Only: Pull idler shaft toward the  
end of the conveyor and screw tension adjustment  
knobs back in. DO NOT OVER TIGHTEN BELT!  
Tighten the jam nuts against the adjustment plate.  
TO INSTALL CONVEYOR IN OVEN  
5. Insert the conveyor through the opening in the right  
side. Sprocket should be to the right side of the  
conveyor. NOTE: For Model Series 1200, step 1 is  
performed on the left end of the conveyor.  
7. Lift conveyor just enough to allow you to pull the  
conveyor toward you until the locking bar is outside of  
the oven cavity, at the same time push the conveyor  
downward so that the bar locks on the outside of the  
oven wall. Next, slide the conveyor hold-down clips so  
the screw head is in the left side of the slot, rotate clip  
clockwise to down position and slide so the screw head  
is in right side of the slot to lock.  
6. Slide conveyor through the oven chamber until the  
locking bar on driving end of the conveyor is  
approximately 2” – 3” (50 – 76 mm) into the oven  
chamber. Install drive chain by placing it over the  
driving sprocket and placing it over the conveyor  
sprocket.  
8. Reinstall conveyor crumb pans and chain guard cover.  
SET TENSION ON THE CONVEYOR BELT. THE BELT SHOULD BE ABLE TO BE  
LIFTED ENOUGH TO ALLOW IT TO BE ¼” (6 MM) FROM THE TOP OF THE  
CONVEYOR OPENING ON THE OVEN. DO NOT OVER TIGHTEN BELT!  
CAUTION:  
Impinger I – 1000 Series Ops Manual  
!
17  
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 (either gas or electric). This air is directed through a plenum  
chamber to patented “JET FINGERS” which have hundreds of focused jet  
ports 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.  
A variable speed conveyor system moves food products through the oven one after another to improve product flow  
during the cooking process.  
The “AIR IMPINGEMENT” process is tolerant enough for sensitive food products and effects proper crisping and  
even browning of such products as they pass through the oven because air is the medium which heats the food  
product.  
®
STACKING THE 1000-1200-1400 SERIES WITH OTHER IMPINGER OVENS  
®
The Model 1100 Series Ovens (Impinger II) may be mounted on top of the 1000-1200-1400 Series units. A  
special mounting kit (catalog #1126 and #1122) MUST BE USED.  
®
®
The model 1400 Series units may be mounted on either a 1000 (Impinger I) or a 1200 (Impinger III) with the  
addition of a flue cap, part #1456, (Supplied with the oven) to the bottom unit. Since the 1400 Series units are  
®
flueless, they may be mounted below an Impinger I or III without a flue extension. The 1400 Series units are not  
approved to be mounted with, on, or below any equipment except an indicated above.  
DO NOT ATTEMPT TO OPERATE THE OVEN until connection of utility service and installation has been  
fully inspected (START-UP CHECKOUT) by an Authorized Service Technician or a Lincoln Foodservice Products,  
LLC Service Representative. This service is required by Lincoln Foodservice Products, LLC in order to insure the  
oven(s) is properly installed and in working order. The warranty becomes effective upon verification of proper  
installation.  
The warranty shall not apply if the oven(s) are started up and operated prior to the “START-UP CHECKOUT” being  
performed by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative.  
IF THE SUPPLY CORD APPEARS TO BE DAMAGED, DO NOT ATTEMPT TO OPERATE UNIT.  
CONTACT A SERVICE AGENT OR QUALIFIED ELECTRICIAN TO REPAIR.  
WARNING:  
!
HOW TO OBTAIN SERVICE  
If the oven fails to operate, check the circuit breaker to be sure it is turned on (on a gas oven check the manual gas  
valve to insure it is in the ON position) and check the fuses on the back of the oven to be sure they are good before  
you call the Authorized Service Agency. The name and phone number of the Authorized Service Agency should be  
located on the oven or contact the factory at (800) 678-9511 for the name of the nearest agency.  
FUNCTIONS  
THERMAL CUT-OUT SWITCH  
The Impinger I unit includes a “safety thermal cut-out switch” for your protection. This safety related device is  
designed to insure that the Impinger I unit will not overheat and damage the unit. In the unlikely event that the  
Impinger I unit would exceed the specified operating temperature range, the “safety thermal cut-out switch” will  
activate, thus blocking power to the Impinger I unit and causing it to turn off.  
IN ORDER TO AVOID A HAZARD DUE TO INADVERTENT RESETTING OF THE THERMAL CUTOUT,  
THIS APPLIANCE MUST NOT BE SUPPLIED THROUGH AN EXTERNAL SWITCHING DEVISE, SUCH  
CAUTION:  
AS A TIMER OR CONNECTED TO A CIRCUIT THAT IS REGULARLY SWITCHED ON AND OFF BY  
!
THE UTILITY.  
18  
Impinger I – 1000 Series Ops Manual  
APPENDIX A – LABEL DEFINITIONS  
Impinger I – 1000 Series Ops Manual  
19  
Lincoln has developed a worldwide sales and service network second to none in our industry. It is  
headed by a sales, service and marketing management staff of more than 60 seasoned foodservice  
®
®
®
professionals. We manufacture and market Impinger Conveyor ovens, Wear-Ever and Centurion  
®
®
cookware, Redco food slicers, cutters and wedgers, and Fresh-O-Matic food warmers that are  
stocked by a network of more than 1,400 distributors nationwide. Adding to this extensive dealer base,  
over 70 master parts distributors supply more than 400 independent service agencies throughout the  
world. Those agencies employ nearly 1,200 service representatives. The end result – a cohesive  
international network designed to serve every need of the professional foodservice operation.  
With the products, experience and service network that Lincoln provides any foodservice operation can  
be sure that expert assistance is never more than a phone call away. For additional information on  
sales, service, warranties and parts, just call the Lincoln Technical Service Department at  
(800) 678-9511. We’ll be happy to solve your problem.  
Lincoln Foodservice Products, LLC  
1111 North Hadley Road  
Fort Wayne, Indiana 46804  
United States of America  
Phone : (260) 459-8200  
U.S. Fax: (888) 790-8193 • Int’l Fax: (260) 436-0735  
Technical Service Hot Line  
(800) 678-9511  
20  
Impinger I – 1000 Series Ops Manual  

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