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
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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
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.
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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
!
OPERATOR MAINTENANCE
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.
!
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.
!
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.
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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!
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.
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
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.
!
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.
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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
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Impinger I – 1000 Series Ops Manual
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