Lincoln Larger Aperture Countertop Impinger® Electric Oven
- Air Impingement uses hot 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 time faster than conventional ovens, depending on food product cooked.
- Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures.
- Variable speed Continuous Cook Platform moves product through the oven one after another, improving product flow during cooking and virtually eliminating labor.
- 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.
- Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.
- Digital/programmable controls.
- 3” Conveyor Opening
- 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 (96°C) to 550°F (288°C). Conveyor speed is adjustable from thirty (30) seconds to ten (10) minutes cooking time. Conveyor and air distribution fingers are removable through the side-access panels for easy cleaning. The conveyor is a 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 programmable digital controls are located on the front of the oven. It includes a power on/off switch, temperature and conveyor speed control buttons and digital display.
- Electrical Service: Heat is supplied by one (1) element at 5600 watts. Each oven is rated at 6 kW. The ovens are available in 208V or 240V and are single phase. The oven comes with a factory installed cord with NEMA 6-50 plug. A separate circuit breaker is required for each oven deck with the proper voltage, amperage, phase and hertz as indicated by model number.
- Ventilation: is recommended, but not required. Local codes prevail. These are the ‘authority having jurisdiction’ as stated by the National Fire Protection Association, Inc. in NFPA-96-1994.
- Spacing: The oven must have 6” (152mm) of clearance from combustible surfaces and 24” (610 mm) clearance on both sides from other cooking equipment. The conveyor is removed from the control side of the oven.