Lincoln/Impinger Electric Oven 1452,1453 - Pizza Equipment World - High Qualit Commercial Ovens and Restaurant Equipment

The complete line of Lincoln Impinger ovens provides even cooking, consistent quality and greatly reduced baking times for a wide variety of foods, including most Italian and Mexican cuisine. In the patented air impingement process, jets of high-velocity hot air strikes the food product and seal in the moisture and flavor. Impinger ovens are ideal for fast production of foods such as pizza, pasta, seafood, sandwiches and more.

	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.
	Control . . . The 4-button digital microprocessor control panel is located at the back right of oven and has power off-on 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 1/3 HP, AC motor. The heated air is forced through eight (8) distribution Fingers located in the baking chamber with four (4) 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 32" wide product and a travel distance of 72", of which 35-3/4" is in the baking chamber. The indirect 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.
	Electrical Service . . . Heat is supplied by six (6) elements at 4500 watts each. Both ovens are rated at 27kW. The 1452 is 208V, 80 amp, 3 phase, 60 Hz. The 1453 is 240V, 70 amp, 3 phase, 60 Hz. Each oven deck requires voltage, phase and hertz as indicated by model no. An independent earth ground is recommended.
	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 Installation and Operations Manual for ventilation recommendations.
	Spacing . . . The oven must have 5" of clearance from combustible surfaces and 24" clearance on both sides from other cooking equipment. A permanently installed oven requires approximately 11 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