Lincoln Impinger I 1447-000-N Specification Sheet

Capacity Estimates | Pies Per Hour:
Pie Size 3 min. 3½ min. 4 min. 4½ min.
12" (30 cm) 182 155 135 120
14" (36 cm) 115 99 87 88
16" (41 cm) 101 87 76 67
Ventilation Requirements:
Ventilation is required. Local codes prevail. These are the "authority having jurisdiction" as stated by the
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.
®
94"
(2388 mm)
18-24"
CAPTURE AREA
(457 mm - 610 mm)
TYP
CAPTURE VELOCITY 50 FPM
8"
(203 mm)
78"
(1981 mm)
AFF TYP
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.
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.
6. Use of a Type I or Type II application and overall final installation is determined per local codes.
7. Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain
adequate capture velocity.
8. Recommended 80% of make-up air provided outside of the canopy through perforated metal dif-
fusers directed straight down... not at the oven; located at front , side or both.
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.
NOTE: Specifications subject to change without notification.
1111 North Hadley Road Tel 1.260.459.8200
P.O. Box 1229 Fax 1.260.436.0735
Fort Wayne, Indiana 46801-1229 E mail info@lincolnfp.com
web www.lincolnfp.com
Global
BAKE TIME
5 min. 5½ min. 6 min. 6½ min. 7 min.
108 99 90 84 78
69 63 58 53 50
61 55 51 47 44
70"
(1778 mm)
CAPTURE AREA
CAPTURE
VELOCITY
50 FPM
6" 6"
8"
(203 mm) (153 mm) (153 mm)
©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
xxxx-2.5K-04/07-SP
1400 Series Impinger® I
Single Belt Conveyorized Oven
Models:
1421-000-E 1450-000-U
1433-000-E 1451-000-U
1434-000-E 1452-000-U
1447-000-N 1453-000-U
Benefits:
•
•
•
•
•
•
Lincoln Impinger Conveyor Ovens are
®
•
All settings are automatically
the premier continuous cook platform
locked out to eliminate
for the food service industry. Using the
accidental changes.
latest advancements in air impingement
technology, Impinger ® Ovens allow for
Easy to Clean:
rapid heating, cooking, baking, and
•
Front door for easy cleaning
crisping of foods, typically done two
and removal of finger
to four times faster than conventional
assemblies.
ovens.
•
Conveyor is removable
Easy to Operate:
through the right side
opening.
• Digital controls with single
on/off power switch.
Optional Features:
• Microprocessor controlled
• FastBake™ Upgrade: Improve
bake time/conveyor speed.
your bake time by up to
35% without increased noise
• Improved view vacuum
levels or loss of product
florescent readout displays
quality!
set temperature in degrees
(F° or C°), conveyor belt
• Entry and exit shelves.
speed, thermostat indicator
• Flexible gas connector.
light, and diagnostic
messages for easy trouble
•
Cleaning kit (#1050)
shooting.
1111 North Hadley Road Tel 1.260.459.8200
P.O. Box 1229 Fax 1.260.436.0735
Fort Wayne, Indiana 46801-1229 E mail info@lincolnfp.com
web www.lincolnfp.com
Global
1454-000-N 1458-P00-E
1455-000-N
1456-V00-V
1457-V00-B
Standard Features:
Faster bake times improve • Stackable up to two (2) oven
time of service. cavities high.
Advanced Air Impingement • 32" (812 mm) wide, 73" (1854
Technology enhances bake mm) long conveyor belt with
quality and uniformity. product stop.
Improved product flow • 40" (1016 mm) baking
during cooking reduces chamber.
operation costs.
• Temperature is adjustable from
Research and Applications 250°F (121°C) to 600°F (316°C).
support for continued
• Conveyor speed is adjustable
operational success.
from one (1) minute to thirty
Enodis Star service support (30) minutes cooking time.
is committed to ongoing
• Front-loading access door with
customer satisfaction.
cool handle.
New FastBake Technology
™
• Customer-specific setups give
designed to bake up to 35%
customer very specific results.
faster than other conveyor
ovens without increased • Indirect conveyor drive is
noise levels or loss of product powered by an AC motor.
quality! (Optional)
• Stainless Steel top, front and
sides.
• Oven Start-Up/Check-Out
by Enodis Star service agent
included in price.
Approved by The Canadian Standards Association
www.lincolnfp.com