Lincoln Single Belt Conveyorized Electric Oven 1302 User Manual

Lincoln  
Impinger® Countertop  
Single Belt Conveyorized Electric Oven  
Models:  
1301  
1302  
Standard Features:  
AIR IMPINGEMENT uses hot  
Customer specific air fingers  
on top and bottom allow  
for heat to be adjusted and  
controlled by zoning.  
air under pressure which  
surrounds food with small  
jets of hot air. This allows  
for rapid heating, cooking,  
baking and crisping of foods,  
two to four times faster  
than conventional ovens,  
depending on food  
product cooked.  
Uniform heating/cooking of  
food products offer a wide  
tolerance for rapid baking at  
a variety of temperatures.  
Safety of conveyorized  
product movement is a  
definite advantage over  
batch type ovens, as it  
eliminates the need for  
constant tending.  
Oven has one self-contained  
heating system  
Specifications:  
Construction: Exterior is fabricated  
from No. 4 finish stainless steel. The air  
distribution system consists of an axial  
type fan powered by 1/10 hp AC motor.  
The headed air is forced through four (4)  
distribution fingers located in the baking  
chamber with two (2) above the conveyor  
belt and two (2) below. Each finger has  
required number of holes to create the air  
impingement effect on the food product  
passing through the baking chamber on  
the conveyor belt. The conveyor belt is a  
flexible stainless steel design with capacity  
for 16” (406mm) wide product and a travel  
distance of 31” (787mm) on the standard  
conveyor or 50” (1269mm) on the extended  
conveyor, of which 20” (508mm) is in the  
baking chamber. The direct drive conveyor  
is powered by a DC motor. The fuses for the  
controls and blower motor are located on  
the side of the control box.  
General: Electric Baking/Finishing Oven is self-  
contained, conveyorized and stackable up to  
two (2) high. It is designed for countertop use  
and must be used with appropriate four-inch  
(4”) legs for proper cooling. Temperature is  
adjustable from 200°F (93°C) to 550°F (288°C).  
Conveyor speed is adjustable from 1 minute  
to 24 minutes cooking time. Conveyor and  
air distribution fingers are removable through  
the side-access panels for easy cleaning. The  
conveyor is offered in either the thirty-one  
inch (31”) standard length or fifty inch 50”  
extended model. Crumb pans are located  
below the conveyor belt outside the baking  
chamber on the extended conveyor only.  
Controls: The oven controls are located on the  
front of the oven. It includes a power on/off  
switch, temperature control and conveyor  
speed control. A heating indicator light  
illuminates when heating to let you know  
when the oven is calling for heat.  
1111 North Hadley Road  
P.O. Box 1229  
Tel 1.260.459.8200  
Fax 1.260.436.0735  
Fort Wayne, Indiana 46801-1229  

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