Lincoln/Impinger II Gas Fired Ovens 1116-000-A & 1117-000-A - 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 26" 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.

	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.
	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 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 . . .
	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.
	Gas Service . . . Gas Control system has a manual shut-off valve, internal pressure regulator (factory preset at 3-1/2" water column/.87 kPa or 8.70 mbar for Natural gas, 10" water column/2.48 kPa or 24.87 mbar for LP gas), and an electric solenoid operated main gas valve. Heat is supplied by one (1) power burner rated at 40,000 BTU/Hr.
	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 required. 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