Lincoln Single Belt Conveyorized Electric Oven 1302, CTI 1300 User Manual

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Lincoln Single Belt Conveyorized Electric Oven 1302, CTI 1300 User Manual

Lincoln

Impinger® Countertop

Single Belt Conveyorized Electric Oven

Models:

1301 1302

Standard Features:

AIR IMPINGEMENT uses hot

Customer specific air fingers

 

air under pressure which

on top and bottom allow

 

surrounds food with small

for heat to be adjusted and

 

jets of hot air. This allows

controlled by zoning.

 

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

 

Specifications:

General: Electric Baking/Finishing Oven is selfcontained, 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.

1111 North Hadley Road

Tel 1.260.459.8200

www.lincolnfp.com

P.O. Box 1229

Fax 1.260.436.0735

 

 

 

Fort Wayne, Indiana 46801-1229

E mail info@lincolnfp.com

 

 

 

 

 

 

 

web www.lincolnfp.com

 

 

 

 

 

 

 

 

Oven Countertop Impinger®

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