CENTRAL BRASS 1130, 1151-Q00-N User Manual
Global
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) 53 46 40 35 32 29 26 25 23
14” (36 cm) 41 35 31 27 25 23 21 19 18
16” (41 cm) 35 30 26 24 21 19 18 16 15
Ventilation Requirements:
Ventilation is required on all gas ovens. Ventilation is not required on electric models except when triple
stacked. 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 400 to as high as
2800 CFM exhaust. In all cases, the ambient temperature around the oven must not exceed 95°F (35°C) when
the oven is operating. In the case where a gas single or double stack oven is installed, the following
information can be used as a guideline for ventilation.
72”
(1829 mm)
50”
(1270 mm)
1100 Series | Impinger® II Single Belt Conveyorized Oven
6”
(153 mm)
CAPTURE AREA
CAPTURE
VELOCITY
50-75 FPM
6”
(153 mm)
HEIGHT OF STAND
78”
(1981 mm)
AFF TYP
CAPTURE AREA
1. Double Stack: Range of 800-1200 cfm for double gas 1100 series oven.
Single Stack: Range of 450-800 cfm for single gas 1100 series oven.
2. The capture velocity across the apron of canopy is to be 50-75 FPM at sides and front.
3. Double Stack: Width should be 72” (1828 mm) - inside dimensions. Depth should be 50” (1270 mm)
- inside front to lters.
Single Stack: Width should be 48” (1219 mm) - inside dimension. Depth should be 50” (1270 mm) - inside
front to lters.
4. The ovens are to be centered in the canopy space left-to-right and front-to-back if possible.
5. Room air di users must not be directed onto the oven and should be positioned a minimum of 3 feet
from the perimeter of the hood to keep them from a ecting the oven.
6. Bottom of canopy should be 78” (1981 mm) above nished oor (AFF).
7. Recommend 70% make-up air provided outside of the canopy through perf metal di users directed
straight down... not at the oven; located at front, sides or both.
8. Use of a Type I or Type II application and overall nal installation is determined per local codes.
NOTE: Speci cations subject to change without noti cation.
1111 North Hadley Road
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
©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
1167-2.5K-06/07-SP
Global
1100 Series Impinger® II
Single Belt Conveyorized Oven
Models:
1116-000-U
1117-000-U
1130-000-U
1131-000-U
1132-000-U
1133-000-U
1134-000-N
1151-Q00-N
1154-000-E
1155-000-E
1157-000-N
1158-000-N
1100 Series | Impinger® II Single Belt Conveyorized Oven
1164-000-E
Lincoln Impinger® Conveyor Oven is the
premier continuous cook platform for
the food service industry. Using the
latest advancements in air impingement
technology, the Impinger® Oven allows
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
•
fluorescent readout displays
set temperature in degrees
(F° or C°), conveyor belt
speed, thermostat indicator
light, and diagnostic
messages for easy trouble
shooting.
Bene ts:
Faster bake times improve
•
time of service.
Advanced Air Impingement
•
Technology enhances bake
quality and uniformity.
Front removable conveyor for
•
improved cleaning in tight
spaces.
Research and Applications
•
support for continued
operational success.
Enodis Star service support
•
is committed to ongoing
customer satisfaction.
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 from
•
the front.
Optional Features:
Entry and exit shelves.
•
Flexible gas connector.
•
Cleaning kit (#1050)
•
Standard Features:
Stackable up to three (3) oven
•
cavities high.
18” (457 mm) wide, 56” (1422
•
mm) long conveyor belt with
product stop.
28” (711 mm) baking chamber.
•
Temperature adjustable from
•
250°F (121°C) to 575°F (302°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 great results.
Direct conveyor drive is
•
powered by an AC motor.
Stainless Steel top, front and
•
sides.
Oven start-up/check-out by
•
Enodis STAR agent included
in price.
Approved by The Canadian Standards Association
1111 North Hadley Road
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
www.lincolnfp.com
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