Lincoln 1302 Fascicule

Impinger® C

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Impinger® Countertop 
Single Belt Conveyorized Electric Oven

Specifi cations:

•

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 of 
food products offer a wide 
tolerance for rapid baking at 
a variety of temperatures.

•

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

General: Electric Baking/Finishing Oven is self-
contained, conveyorized and stackable up to 
two (2) high.  It is designed for countertop use 
and must be used with appropriate four-inch 
(4”) legs for proper cooling.  Temperature is 
adjustable from 200°F (93°C) to 550°F (288°C).   
Conveyor speed is adjustable from 1 minute 
to 24 minutes cooking time.  Conveyor and 
air distribution fingers are removable through 
the side-access panels for easy cleaning.  The 
conveyor is offered in either the thirty-one 
inch (31”) standard length or fifty inch 50” 
extended model. Crumb pans are located 
below the conveyor belt outside the baking 
chamber on the extended conveyor only.

Controls: The oven controls are located on the 
front of the oven.  It includes a power on/off 
switch, temperature control 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 headed 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” (406mm) wide product and a travel 
distance of 31” (787mm) on the standard 
conveyor or 50” (1269mm) on the extended 
conveyor, of which 20” (508mm) 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.

Standard Features:

Models:

•

Customer specific air fingers 
on top and bottom allow 
for heat to be adjusted and 
controlled by zoning.

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