Lincoln impinger x2 3270-2 ユーザーズマニュアル

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Impinger

®

 X2 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 offers a 
    wide tolerance for rapid baking at a variety of 
    temperatures.

•   Variable speed conveyors move products through 
    the oven one after another, improving product flow 
    during cooking and drastically reducing labor.

•   Safety of conveyorized product movement is a 
    definite advantage over batch type ovens, as it 
    eliminates the need for constant tending.

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

Interior and exterior are fabricated from No.4 finish 
stainless steel. The air distribution system consists of 
2 squirrel cage fans powered by a 3 hp, AC Motor. The 
heated air is forced through six (6) distribution fingers, 
two located above the top belt, two between the belts and 
two below the bottom belt in the baking chamber.  Each 
finger has the 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” (813mm) wide product and a travel distance of 
108” (2743mm), of which 70” (1778mm) is in the baking 
chamber. The direct drive conveyor system is powered by 
AC motors with external reversing switches on the rear of 
the motor control box for installations requiring opposite 
belt travel.

The digital control panel is located at the back right 
of the oven.  It also has one temperature control 
for the entire oven and conveyor speed controls for 
every belt.  The LED readout displays actual cavity 
temperature in degrees (F° or C°), conveyor belt 
speeds and thermostat indicator light. Diagnostic 
messages appear on the screen when applicable. 
Bake time and temperatures can be locked out if 
desired.  All ovens are digitally calibrated at the 
factory, reducing the need for periodic calibration.

Item No.

Approved by The Canadian Standards Association

Double your capacity with Impinger

®

 X2 ovens.  Each 

Impinger

®

 X2 has two conveyors in each baking chamber 

and can be stacked two ovens high.  Their front removable 
panel allows for easier access to internal components.  
A double stack of ovens will provide 4 conveyor belts 
for cooking.  Each belt may be split for more bake time 
flexibility.  The 3270-2 has a 32” wide conveyor belt, and 
70” long baking chamber, as well as a 3” opening above 
the conveyor belt.  The 3270-2 oven has in excess of 13% 
more capacity than the 3262-2.  Temperature is adjustable 
from 250°F (121°C) to 600°F (316°C).  Conveyor speed is 
adjustable from 1 minute to 30 minutes cooking time.  The 
front panel is completely removable allowing easy access 
to the fingers and the patented front removable conveyor.  
Front panel has an optional accessory door which allows 
product to be placed on the moving conveyor inside the 
baking chamber when a shorter cook cycle is desired. Air 
distribution fingers are removable through the front door for 
easy cleaning.  Crumb pans are located below the conveyor 
belt outside the baking chamber.