operator manual
Impinger Conveyor Oven
Model 3255
This document includes:
• Safety Notices
• Specifications
• Installation Instructions
• Operating Instructions
• Cleaning Instructions
• Warranty Statement
Revision: A
P/N: 20000095
Lincoln Foodservice Products, LLC
1111 North Hadley Road
Fort Wayne, Indiana 46804
United States of America
Technical Support Hotline: (800) 678-9511
Telephone: (260) 459-8200
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 “Code
References” section for specific information.
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
PURCHASER’S RESPONSIBILITY……………………………………………………………………………...…3
FEATURES AND OPTIONS………………………………………………………………………………………… 4
EXTERIOR DIMENSIONS...………………………………………………………..……………………………..…5
SPACING REQUIREMENTS……………………………………………………………………………………...…6
VENTILATION GUIDELINES…………………………………………………………………...…………………...6
AMBIENT TEMPERATURE REQUIREMENTS…………………….…………………………………………….. 6
CANOPY VENTILATION RECOMMENDATIONS………………………………………………………………...7
GENERAL INFORMATION………………………………………………….…………………………………….…7
UNLOADING AND UNCRATING …………..……………………………………………………………………....8
EXTERIOR DIMENSIONS…………………………………………….…………………………………………..… 8
UTILITY SERVICE LAYOUT……………………………………………………………………………………..….8
CODE REFERENCE……………………….………………………………………………………………………....9
RESTRAINT REQUIREMENT…………………………………………………………………………………….....9
STAND & FINGER ASSEMBLY…………………………..……………………………………………………….. 10
PROGRAMMING & OPERATION………………………………………………………………………………..… 12
PREVENTIVE & OPERATOR MAINTENANCE………………………………………………………………….. 13
CLEANING INSTRUCTIONS………………………….……………………………………………………………. 14
FINGER / CONVEYOR REMOVAL & REINSTALLATION..…………………………………………………..…15
IMPINGER® CONCEPTS……..………..…………………………………………………………………………....16
HOW TO OBTAIN SERVICE………..……………..………………………….……………..……………………...16
FUNCTIONS – THERMAL CUT-OUT SWITCH…………………………………..……………………………….16
APPENDIX A: LABEL DEFINITIONS……………..………………………………………..……………………... 17
WARRANTY………………………………………………………………………………………………………...…19
Impinger 3255 – Operator Manual
3
FEATURES AND OPTIONS
STANDARD FEATURES
• Faster bake times improve time of service.
• Advanced Air Impingement Technology enhances bake quality and uniformity.
• Improved product flow during cooking reduces operation costs.
• Research and Applications support for continued operational success.
• Enodis Star service support is committed to ongoing customer satisfaction.
• New FastBake™ Technology designed to bake up to 35% faster than other conveyor ovens without increased
noise levels or loss of product quality!
ELECTRICAL SERVICE
Voltage (AC)
Phase
Hz.
60
60
60
Amps
6.0
Single Oven
Double Stack
Triple Stack
120
120
120
1
1
1
12.0
18.0
GENERAL INFORMATION – 3255 NATURAL GAS OVENS
Gas Supply Pressure
Inches, Water Column
Gas Pipe
Size (NPT)
1”
Model
Energy
Power
Voltage
Current
Phase
Hz
Single Oven
Double Stack
Triple Stack
Nat. Gas
Nat. Gas
Nat. Gas
145,000 BTU
290,000 BTU
435,000 BTU
120 VAC
120 VAC
120 VAC
6 Amps
12 Amps
18 Amps
1
1
1
60 Hz
60 Hz
60 Hz
8 – 14
8 – 14
8 – 14
1 ¼“
1 ½“
GENERAL INFORMATION – 3255 PROPANE GAS OVENS
Gas Supply Pressure
Inches, Water Column
Gas Pipe
Size (NPT)
Model
Energy
Power
Voltage
Current
Phase
Hz
Single Oven
Double Stack
Triple Stack
L.P. Gas
L.P. Gas
L.P. Gas
145,000 BTU
290,000 BTU
435,000 BTU
120 VAC
120 VAC
120 VAC
6 Amps
12 Amps
18 Amps
1
1
1
60 Hz
60 Hz
60 Hz
11.5 – 14
11.5 – 14
11.5 – 14
¾“
1”
1 ¼“
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.
** 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 H2O
column for natural gas and 11 inches of H2O column
for L.P. gas. A minimum inlet pressure of 1.0 inch of
Inches of
Water Column
Millimeters of
Water Column
KPa
m-Bar
above the manifold setting (NAT. manifold 3.5”
H2O, L.P. manifold 10” H2O) must be maintained with
no pressure drop from the no load to full load
condition. The maximum inlet pressure must be
maintained at or below ½ PSIG (14.5 inches H2O
column). Refer to the chart on the left for pressure
conversions.
H2O
3.5
4.5
7
10
10.5
11
0.87
1.12
1.74
2.48
2.61
2.73
3.48
3.61
8.70
11.2
88.9
114.3
177.8
254.0
266.7
279.4
355.6
368.3
17.40
24.87
26.11
27.36
34.81
36.05
14
14.5
4
Impinger 3255 – Operator Manual
EXTERIOR DIMENSIONS
Impinger 3255 – Operator Manual
5
SPACING
The oven must have 6 inches (152 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 PERMANENTLY INSTALLED OVENS: A permanently installed (unmovable) oven requires a minimum of 13
feet clearance on the right hand side to allow for conveyor removal, cleaning, and servicing.
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.
This oven must be operated on approved basis only.
CAUTION:
!
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 1400
and 3700 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.
For an illustration noting typical guideline information, see “canopy ventilation recommendations” section. Please
note, however, that this is not a rigid specification but a guideline. 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.
6
Impinger 3255 – Operator Manual
CANOPY VENTILATION RECOMMENDATIONS – DOUBLE DECK OR SINGLE UNIT
* 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 3255.
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.
Impinger 3255 – Operator Manual
7
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:
A. Remove conveyor; see “Conveyor Removal” section 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. Or oven can
remain on skid and be tilted on its back. Then placed on two four wheel dollies.
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 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)
8
Impinger 3255 – Operator Manual
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.
NOTE: In the event that verification of pilot flame is needed, a small mirror may be utilized for verification.
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).
Impinger 3255 – Operator Manual
9
STAND AND FINGER ASSEMBLY
1. The stand is a 55” (1397 mm) x 49” (1245
mm) rectangle. Set it in place with a 55”
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.
10
Impinger 3255 – Operator Manual
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 ten (10)
fingers are installed.
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
DIRECTION. Top fingers point
down, bottom fingers point up.
12. Attach Motor Cover as shown with
bolts provided.
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 ten (10) 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. For additional information on how to adjust the Finger
Housing Baffle Plate, contact the Lincoln Technical Service Department at (800) 678-9511.
Impinger 3255 – Operator Manual
11
PROGRAMMING
Off
On
Temperature
Time
Decrease
Increase
OVEN START-UP INSTRUCTIONS
1. Turn oven on. After the oven is turned on it is in cooking mode. To set the time and temperature you must be
in programming mode.
2. To get to program mode, press and hold the time and temperature buttons for approximately 6 seconds. While
pressing the buttons the display will say “Hold Key and Wait.” The display will then say “Please Release” after
the buttons have been held long enough. After you release the buttons you will be in programming mode.
3. The display will say “Set Point Temperature or Time to Select Function.” If no buttons are pressed within 4
seconds the display will revert back to cooking mode. It will automatically save the last settings that were
entered before reverting to cooking mode.
4. To set the temperature, press the temperature button. The set point temperature will be displayed and the
temperature may be increased or decreased by pressing the increase or decrease buttons.
5. To set the belt time, press the time button. The display will indicate which belt is being set. Press the increase
and decrease buttons to increase or decrease time. Press the time button again to toggle between belts.
6. To save settings and return to cooking mode leave the control alone for 4 seconds and it will revert to cooking
mode.
TO TURN A CONVEYOR OFF OR BACK ON
1. When the oven is turned on all belts will automatically begin running. To turn one belt off, press and hold one
of the buttons.
2. While pressing the button the display will show which belt is being turned off. You will need to continue holding
the button for approximately four seconds.
3. The display will show “Please Release” when it is time to let go of the button. The belt will turn off.
4. To turn the belt back on, press and hold the same button that you did before.
OVEN SHUT-DOWN INSTRUCTIONS
1. Turn the ON/OFF switch to the “OFF” position. The oven will now shut down and cease operation.
12
Impinger 3255 – Operator 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 with long hair, loose clothing, or dangling jewelry.
Getting caught in the belt could result in serious injury.
WARNING:
!
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.
OPERATOR MAINTENANCE
Disconnect power supply before servicing or cleaning this unit. Safeguard power so it
cannot be accidentally restored. Failure to do so could result in serious injury. There
is more than one power supply connection point when ovens are stacked, so make
DANGER:
!
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.
Impinger 3255 – Operator Manual
13
CLEANING INSTRUCTIONS
Unit must be cool to touch and disconnected from power source prior to cleaning. Do
not use power-cleaning equipment, steel wool, or wire brushes on stainless steel or
painted 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.
WARNING:
!
WEEKLY
1. Remove fingers, disassemble and clean. See “Finger Removal” section for more information.
2. Remove conveyor, disassemble and clean. See “Conveyor Disassembly” section for more information.
NOTE: Be sure to clean and inspect the ventilation hood in accordance with the ventilation hood manufacturer’s
specifications.
14
Impinger 3255 – Operator Manual
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 “Stand and Finger Assembly” section.
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. Lift right end of conveyor and push in approximately 3” (76mm). Remove drive chain.
3. Pull conveyor out the right end. Place on table or work surface.
CONVEYOR INSTALLATION
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 the belt!
CAUTION:
!
1. Insert the conveyor through the opening in the right side. Sprocket should be to the right side of the conveyor.
2. Slide conveyor through the oven chamber until the locking bar on the drive end of the conveyor is
approximately 2” – 3” (50 – 76 mm) into the oven chamber. Install drive chain by placing it over the drive
sprocket and placing it over the conveyor sprocket.
3. 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.
4. Reinstall conveyor crumb pans and chain guard cover.
Impinger 3255 – Operator Manual
15
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.
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
service agent or qualified technician 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 FOR CONTROL BOX COMPONENTS
The 3255 unit includes a “safety thermal cut-out switch” for your protection. This safety related device is designed
to insure that the 3255 unit will not overheat and damage the unit. In the unlikely event that the 3255 unit would
exceed the specified operating temperature range, the “safety thermal cut-out switch” will activate, thus blocking
power to the 3255 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 device, such as a timer
or connected to a circuit that is regularly switched on and off by the utility.
CAUTION:
!
16
Impinger 3255 – Operator Manual
APPENDIX A – LABEL DEFINITIONS
CAUTION – HOT
SURFACE
POWER ON
DISCONNECT POWER
CLOCK, TIME SWITCH,
TIMER
TRANSFORMER
TEMPERATURE, HEAT
DANGEROUS
VOLTAGE
CONVEYOR
FAN
EQUIPOTENTIALITY
GROUND
BRENNER
PROTECTIVE EARTH
GROUND
EARTH GROUND
HEAT CYCLE
READY, TIMER INDICATOR
CHANGE FUSES
FUSE
RESET
POWER OFF
HIGH TEMPERATURE, HEAT
Impinger 3255 – Operator Manual
17
APPENDIX A – LABEL DEFINITIONS (CONT’D)
SERVICE
ACCESSIBILITY,
PROVIDE MINIMUM
REAR AND SIDE
CLEARANCE
AMPS
VOLTS
ORIFICE – MAIN
KILOWATTS / HR
TYPE OF GAS
ORIFICE – LOW FIRE
AC
½ COOK TIME
18
Impinger 3255 – Operator Manual
LIMITED WARRANTY FOR COMMERCIAL PRODUCTS
LIMITED WARRANTY
Lincoln Foodservice Products, LLC (“Lincoln”) warrants this product to be free from defects in material and workmanship for a period of one (1) year
from the date of purchase.
During the warranty period, Lincoln shall, at Lincoln’s option, repair, or replace parts determined by Lincoln to be defective in material or
workmanship, and with respect to services, shall re-perform any defective portion of said services. The foregoing shall be the sole obligation of
Lincoln under this Limited Warranty with respect to the equipment, products, and services. With respect to equipment, materials, parts and
accessories manufactured by others, Lincoln’s sole obligation shall be to use reasonable efforts to obtain the full benefit of the manufacturer’s
warranties. Lincoln shall have no liability, whether in contract, tort, negligence, or otherwise, with respect to non-Lincoln manufactured products.
WHO IS COVERED
This Limited Warranty is available only to the original purchaser of the product and is not transferable.
EXCLUSIONS FROM COVERAGE
•
Repair or replacement of parts required because of misuse, improper care or storage, negligence, alteration, accident, use of incompatible
supplies or lack of specified maintenance shall be excluded
•
Normal maintenance items, including but not limited to, light bulbs, fuses, gaskets, O-rings, interior and exterior finishes,
lubrication, conveyor belt, motor bushes, broken glass, etc. adjustments and calibrations for temperatures, speed and air flows
Failures caused by improper or erratic voltages
Improper or unauthorized repair
Changes in adjustment and calibration after ninety (90) days from equipment installation date
This Limited Warranty will not apply to any parts subject to damage beyond the control of Lincoln, or to equipment which has been subject
to alteration, misuse or improper installation, accidents, damage in shipment, fire, floods, power changes, other hazards or acts of God that
are beyond the control of Lincoln
•
•
•
•
•
This Limited Warranty does not apply, and shall not cover any products or equipment manufactured or sold by Lincoln when such products
or commercial equipment is installed or used in a residential or non-commercial application. Installations not within the applicable building or
fire codes render this Limited Warranty and any responsibility or obligations associated therein null and void. This includes any damage,
costs, or legal actions resulting from the installation of any Lincoln commercial cooking equipment in a non-commercial application or
installation, where the equipment is being used for applications other than those approved for by Lincoln.
LIMITATIONS OF LIABILITY
The preceding paragraphs set forth the exclusive remedy for all claims based on failure of, or defect in, products or services sold hereunder,
whether the failure or defect arises before or during the warranty period, and whether a claim, however instituted, is based on contract, indemnity,
warranty, tort (including negligence), strict liability, implied by statute, common-law or otherwise , and Lincoln its servants and agents shall not
be liable for any claims for personal injuries, incidental or consequential damages or loss, howsoever caused. Upon the expiration of the
warranty period, all such liability shall terminate. THE FOREGOING WARRANTIES ARE EXCLUSIVE AND IN LIEU OF ALL OTHER
WARRANTIES, WHETHER WRITTEN, ORAL, IMPLIED OR STATUTORY NO IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS
FOR PARTICULAR PURPOSE SHALL APPLY. LINCOLN DOES NOT WARRANT ANY PRODUCTS OR SERVICES OF OTHERS.
REMEDIES
The liability of Lincoln for breach of any warranty obligation hereunder is limited to: (i) the repair or replacement of the equipment on which the
liability is based, or with respect to services, re-performance of the services; or (ii) at Lincoln’s option, the refund of the amount paid for said
equipment or services.
Any breach by Lincoln with respect to any item or unit of equipment or services shall be deemed a breach with respect to that item or unit or
service only
WARRANTY CLAIM PROCEDURE
Customer shall be responsible to:
•
•
Immediately advise the Dealer or Lincoln’s Authorized Service Agent of the equipment serial number and the nature of the problem.
Verify the problem is a factory responsibility. Improper installation or misuse of equipment, are not covered under this Limited
Warranty.
•
•
Cooperate with the Service Agency so that warranty service may be completed during normal working hours.
Travel Time not to exceed two hours and mileage not to exceed one hundred (100) miles.
GOVERNING LAW
Limited Warranty shall be governed by the laws of the state of Delaware, USA, excluding their conflicts of law principles. The United Nations
Convention on Contracts for the International Sale of Goods is hereby excluded in its entirety from application to this Limited Warranty
Lincoln Foodservice Products, LLC
1111 North Hadley Road
Fort Wayne, Indiana 46804
USA
Impinger 3255 – Operator Manual
19
|