Lincoln Oven 1447 000 N User Manual

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 jurisdictionas 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 FastBakeTechnology  
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  
©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  
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