Lincoln/Impinger Countertop Electric Ovens 1301,1302 - Pizza Equipment World - High Quality Commercial Ovens and Restaurant Equipment

The Impinger Countertop oven is the ideal way to prepare a wide variety of foods, including most Italian and Mexican cuisine. This new high-efficiency oven provides even cooking, consistent quality and greatly reduced baking times thanks to patented air impingement cooking technology which sweeps away the cold air surrounding the food using high velocity jets of air. Consistent quality is assured with the Impinger Countertop oven-it's so easy to operate that anyone can make great pizzas, sandwiches or other foods every time. By operating at a lower temperature and recycling its own heat, the Impinger Countertop oven has the added benefit of a significantly lower operating cost that other countertop ovens. Impingement technology is a proven cooking method trusted by restaurants worldwide.

	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.
	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.
	Safety . . . 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 . . . Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.
	Controls . . . The oven controls are located on the front of the oven. It includes a power on-off switch, temperature control and conveyor and conveyor speed control. A heating indicator light illuminates when heating to let you know when the oven is calling for heat.
	Construction . . . Exterior is fabricated from No. 4 finish stainless steel. The air distribution system consists of an axial type fan powered by 1/10 HP AC motor. The heated air is forced through four (4) distribution fingers located in the baking chamber with two (2) above the conveyor belt and two (2) 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 16" wide product and a travel distance of 31" on the extended conveyor, of which 20" is in the baking chamber. The direct drive conveyor is powered by a DC motor. The fuses for the controls and blower motor are located on the side of the control box.
	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 ovens 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 . . . 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" of clearance from combustible surfaces and 24" clearance on both sides from other cooking equipment. The conveyor is removed from the control side of the oven.
	Warranty . . . One year parts and labor warranty