Lincoln 1447-000-N プリント

Global

Global

1400 Series Impinger® I
Single Belt Conveyorized Oven

Lincoln Impinger

®

 Conveyor Ovens are 

the premier continuous cook platform 
for the food service industry.  Using the 
latest advancements in air impingement 
technology, Impinger

®

 Ovens allow for 

rapid heating, cooking, baking, and 
crisping of foods, typically done two 
to four times faster than conventional 
ovens.

Easy to Operate:

•

Digital controls with single 
on/off power switch.

•

Microprocessor controlled 
bake time/conveyor speed.

•

Improved view vacuum 
florescent readout displays 
set temperature in degrees 
(F° or C°), conveyor belt 
speed, thermostat indicator 
light, and diagnostic 
messages for easy trouble 
shooting.

•

All settings are automatically 
locked out to eliminate 
accidental changes.

Easy to Clean: 

•

Front door for easy cleaning 
and removal of finger 
assemblies.

•

Conveyor is removable 
through the right side 
opening.

Optional Features: 

•

FastBake™ Upgrade: Improve 
your bake time by up to 
35% without increased noise 
levels or loss of product 
quality!

•

Entry and exit shelves.

•

Flexible gas connector.

•

Cleaning kit (#1050)

Models:

•

Faster bake times improve 
time of service.

•

Advanced Air Impingement 
Technology enhances bake 
quality and uniformity.

•

Improved product flow 
during cooking reduces 
operation costs.

•

Research and Applications 
support for continued 
operational success.

•

Enodis Star service support 
is committed to ongoing 
customer satisfaction.

•

New FastBake

™

 Technology 

designed to bake up to 35% 
faster than other conveyor 
ovens without increased 
noise levels or loss of product 
quality! (Optional)

Benefits:

Approved by The Canadian Standards Association

•

Stackable up to two (2) oven 
cavities high.

•

32” (812 mm) wide, 73” (1854 
mm) long conveyor belt with 
product stop.

•

40” (1016 mm) baking 
chamber.

•

Temperature is adjustable from 
250°F (121°C) to 600°F (316°C).

•

Conveyor speed is adjustable 
from one (1) minute to thirty 
(30) minutes cooking time.

•

Front-loading access door with 
cool handle.

•

Customer-specific setups give 
customer very specific results.

•

Indirect conveyor drive is 
powered by an AC motor.

•

Stainless Steel top, front and 
sides.

•

Oven Start-Up/Check-Out 
by Enodis Star service agent 
included in price.

Standard Features:

Capacity Estimates | Pies Per Hour:

12” (30 cm)

182

155

135

120

108

99

90

84

78

14” (36 cm)

115

99

87

88

69

63

58

53

50

16” (41 cm)

101

87

76

67

61

55

51

47

44

Ventilation Requirements:

Ventilation is required. Local codes prevail. These are the “authority having jurisdiction” as stated by the 
National Fire Protection Association, Inc., in NFPA 96-1994.  Estimates of CFM requirements can vary from 
2400 to as high as 6000 CFM exhaust.  In all cases the ambient temperature around the oven must not 
exceed 95°F (35°C) when the oven is operating.  This information is shown as a guideline for ventilating 
the Impinger

18-24”

(457 mm - 610 mm)

TYP

8”

(203 mm)

8”

(203 mm)

6”

(153 mm)

6”

(153 mm)

78”

(1981 mm)

AFF TYP

94”

(2388 mm)

70”

(1778 mm)

1. Dimensions shown are for ovens without long extension shelves. The outside end of the conveyor 

2. The capture velocity across the lower edge of the canopy is to be 50 FPM at sides and front.
3. Use filters at rear exhaust area of the hood, as shown.  Do not just put an opening into a 4 sided canopy.
4. The ovens are to be centered in the canopy space left-to-right and front-to-back if possible.
5. A six (6) inch space at rear of oven is recommended for utilities.
6. Use of a Type I or Type II application and overall final installation is determined per local codes.
7. Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain 

adequate capture velocity.

8. Recommended 80% of make-up air provided outside of the canopy through perforated metal dif-

fusers directed straight down... not at the oven; located at front , side or both.

9. Room air diffusers must not be directed onto the oven and should be positioned a minimum of 

NOTE: Specifications subject to change without notification.

1421-000-E
1433-000-E
1434-000-E
1447-000-N

1450-000-U
1451-000-U
1452-000-U
1453-000-U

1454-000-N
1455-000-N
1456-V00-V
1457-V00-B

1458-P00-E

1400 S

er

ies  | I

mpinger® I Single B

elt C

on

ve

yor

iz

ed O

ven

1400 S

er

ies  | I

mpinger® I Single B

elt C

on

ve

yor

iz

ed O

ven