Lincoln/Impinger Impinger II Express Electric Ovens - Pizza Equipment World - High Quality Commercial Ovens and Restaurant Equipment

The Impinger II is designed for applications where demand is high and floor space is limited. The 18" wide conveyor belt and 28" wide baking chamber give this oven the capacity of one to two full-size deck ovens. Plus, the Impinger II can be stacked three high for maximum capacity and flexibility.

Model #	Description	List Price	Your Price
1180-1E	Lincoln/Impinger Single Impinger II Express Electrical Oven. Includes one (1) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$16,387.00	$8,685.11
1180-2E	Lincoln/Impinger Double Impinger II Express Electrical Oven. Includes two (2) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$31,259.00	$16,567.27
1180-3E	Lincoln/Impinger Triple Impinger II Express Electrical Oven. Includes three (3) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$45,805.00	$24,276.65
1180-FB1	Lincoln/Impinger Single Impinger II Express Electrical Oven, With FastBake Technology Includes one (1) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$16,387.00	$8,685.11
1180-FB2	Lincoln/Impinger Double Impinger II Express Electrical Oven, With FastBake Technology Includes two (2) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$31,259.00	$16,567.27
1180-FB3	Lincoln/Impinger Triple Impinger II Express Electrical Oven, With FastBake Technology Includes three (3) oven with glass access window, radiant finger setup, take-off shelf and high-stand with casters.	$45,805.00	$24,276.65
KF005	FastBake™ Set Up Kit, Right to Left Direction, for Impinger II Express Pizza Ovens	$1,200.00	$636.00
KF006	FastBake™ Set Up Kit, Left to Right Direction, for Impinger II Express Pizza Ovens	$1,200.00	$636.00

	Air Impingement . . . 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 times faster than conventional ovens, depending on food product cooked.
	FastBake™ . . . FastBake™ technology allows the ovens to provide a higher level of heat transfer to food, thus reducing cook times. Computational Fluid Dynamics (CFD) allows designers to see the flow and intensity of liquids, gases, and air. Using the software to view impingement airflow from one orifice, it is possible to see that FastBake™ transfers heat more efficiently than any other air impingement oven, creating a faster and better quality bake. FastBake™ is revolutionizing the way pizza tastes on a conveyor belt. Gum lines are eliminated and vegetable toppings are hot and crisp without leaving water on the cheese. In addition, FastBake™ is more tolerant to differences between products. The result is that more varied items com out perfectly baked.
	Uniform Heating/Cooking . . . Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures.
	Variable Speed . . . Variable speed Continuous Cook Platform moves products through the oven one after another, improving product flow during cooking and virtually eliminating labor.
	Eliminates The Need Of Constant Tending . . . Safety of conveyor 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 . . .
	Customers Specific Air Fingers . . . Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning
	Digital Controls . . . The 4-button digital microprocessor control panel is located at the back right of the oven and has power on-off switch, temperature controls, and conveyor speed control. The LED readout displays actual cavity temperature in degrees (°F or °C), conveyor belt speed, thermostat indicator light, and diagnostic messages for easy troubleshooting. All settings are automatically locked out to eliminate accidental changes to desired settings. All ovens are digitally calibrated at the factory, reducing the need for periodic calibration.
	Construction . . . Exterior is fabricated from No. 4 finish stainless steel. The air distribution system consists of an axial type fan powered by 1/12 HP to 1/15 HP, AC motor. The heated air is forced through two (2) distribution fingers located in the baking chamber with one (1) above the conveyor belt and one (1) 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 18" wide product and a travel distance of 56", of which 24" is in the baking chamber. The direct drive conveyor system is powered by an AC motor with an external reversing switch on the rear of the motor control box for installations requiring opposite belt travel. The fuses for the controls and blower motor are located on the back of the control box
	Electrical Service . . . Each oven requires standard 120V service and comes with a factory installed cord with NEMA 5-15 plug. It is recommended that a separate 15 amp - 1 pole circuit breaker be provided for each oven
	Ventilation . . . Ventilation is not required on electric models except when triple-stacked. Local codes prevail. These are the "authority having jurisdiction" as stated by the National Fire Protection Association, in NFPA 96-1994. Consult 1116-000-A, 1117-000-A Installation and Operations Manual for ventilation recommendations
	Spacing . . . The oven must have 6" of clearance from combustible surfaces and 24" clearance on both sides from other cooking equipment. A permanently installed oven requires approximately 4 ft. of clearance on the right-hand side to allow for removal of conveyor, cleaning and servicing. The conveyor is removed from the control side of the oven
	Warranty . . . One year parts and labor warranty