Lincoln 1600 Series ユーザーズマニュアル
Global
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel 1.260.459.8200
Fax 1.260.436.0735
E mail info@lincolnfp.com
web www.lincolnfp.com
Fax 1.260.436.0735
E mail info@lincolnfp.com
web www.lincolnfp.com
©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
1256-2.5K-04/07-SP
Printed in the U.S.A.
1256-2.5K-04/07-SP
Capacity Estimates | Pies Per Hour:
BAKE TIME
Pie Size
3 min.
3½ min.
4 min.
4½ min.
5 min.
5½ min.
6 min.
6½ min.
7 min.
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
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
®
1600 Ovens.
18-24”
(457 mm -
610mm)
8”
(203 mm)
CAPTURE AREA
CAPTURE AREA
CAPTURE VELOCITY 50 FPM
CAPTURE
VELOCITY
50 FPM
78”
(1981 mm)
94” (2388 mm)
8”
(203 mm)
6”
(153 mm)
6”
(153 mm)
70” (1778 mm)
1. Dimensions shown are for ovens without long extension shelves. The outside end of the conveyor
frame must be a minimum of eight (8) inches (203 mm) inside the canopy as shown.
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
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
three (3) feet from the perimeter of the hood to keep airflow from affecting the oven.
NOTE: Specifications subject to change without notification.
1600 S
er
ies | I
mpinger® L
ow P
rofile Single B
rofile Single B
elt C
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