Lincoln 1116-000-U User Manual

Global

1100 Series Impinger® II Conveyorized Oven

Models

1100 Series Impinger

1116-xxx-U

1117-xxx-U

1130-xxx-U

1131-xxx-U

1132-xxx-U

1133-xxx-U

1134-xxx-N

1151-xxx-N

1154-xxx-E

Benefits

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.

Manitowoc Star Service Support

•

is committed to ongoing
customer satisfaction.

FastBake™ Technology designed

•

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

1155-xxx-E

1157-xxx-N

1158-xxx-N

Standard Features:

• Customer specific finger setups

• Stackable up to three (3) high.

• 18” (457 mm) wide, 56” (1422 mm)

• 28” (711 mm) baking chamber

• Temperature adjustable from 250°F to

• Conveyor speed is adjustable from

• Stainless steel top, front and sides.

• Oven start-up/check-out by

• Digital controls

• Front-loading glass access door with

• Front removable conveyor for

• Reversible conveyor

1164-xxx-E

provide menu flexibility

long conveyor belt with product stop

575°F (121-302°C).

one (1) minute to thirty (30) minutes
cooking time

Manitowoc STAR authorized service
agent included in price

cool to the touch handle

easy cleaning

®

II Conveyorized Oven

Specifications

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.

1111 N. Hadley Rd.

P.O. Box 1229

Ft. Wayne, IN 46801-1229

Tel: [phone]

Fax: [phone]

E mail: [e-mail]

Improved view vacuum florescent

•

readout displays set temperatures
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 loading conveyor and

•

removable door make it the easiest
oven to clean in the industry.

www.lincolnfp.com

Optional Features:

FastBake: Improve your bake time

•

by up to 35% without increased
noise levels or loss of product
quality!

Entry and exit shelves.

•

Flexible gas connector.

•

Split belt

•

Global

Gas Supply Pressure Recommendations

Gas Type Supply (Inlet) Pressure (mbar)

Natural 7-12” WC (1.7 kPA / 17.4 mbar - 2.9 kPa / 29.9 mbar) 1½” (38 mm)

LP 11-12” WC (2.7 kPa / 27.36 mbar - 2.9kPa / 29.9 mbar) 1½” (38 mm)

*Gas supply pressures are dependent on local gas type and on all applicable local codes. Agency approved flexible connection to each oven
must be minimum ¾” (19 mm) NPT and length must not exceed six (6) feet (1829 mm).

Recommended

Minimum

Gas Pipe Size

Electrical Service

Each oven deck requires voltage, phase and hertz as indicated by model number. Neutral must be grounded at electrical service and
receptacle properly polarized. Gas 120V units have a cord with NEMA 5-15 plug. All other models have terminal block connections. It is
recommended that a separate circuit breaker be provided for each oven deck.

Recommended Minimum Clearances

Rear of oven to Combustible Surface: 6” (152mm). Additional clearance on right hand side from other cooking equipment: 24” (610mm).
The conveyor is removable from the front.

Warranty

All new Impinger ovens installed in the United States and Canada come with a one (1) year parts and labor warranty starting from the
date of start-up/check-out. All ovens installed in locations other than in the US and Canada are warranted for one (1) year parts and
ninety (90) days labor starting from the date of start-up/check-out. Start-up must occur within 24 months of date of manufacture.

General Information

Length Depth

All 1100 Models

Model

Number

1116-xxx-U UL EPH/CSA Natural

1154-xxx-E AGA/UL EPH/CE Natural 230 2 50 1 3, 1 Pole+N+G

1157-xxx-N UL EPH Natural 220 60 1 3

1117-xxx-U UL EPH/CSA LP 120 7 60 1 3, 1 Pole+N+G

1155-xxx-E AGA/UL EPH/CE LP 230 2 50 1 3, 1 Pole+N+G

1158-xxx-N UL EPH LP 220 60 1 3

1130-xxx-U UL EPH/UL/cUL Electric

1131-xxx-U UL EPH/UL/cUL Electric 120/240 42 60 1 4, 2 Pole+N+G

1132-xxx-U UL EPH/UL/cUL Electric 208 28 60 3 4, 3 Pole+N+G

1133-xxx-U UL EPH/UL/cUL Electric 240 25 60 3 4, 3 Pole+N+G

1134-xxx-N UL EPH Electric 380/208 50 3 5

1151-xxx-N UL EPH Electric 200 29 50/60 3 4, 3 Pole+N+G

1164-xxx-E CE/UL EPH Electric 400/230 42 50 3 5, 3 Pole+N+G

NOTE: Panel setups are added as kit numbers to the end of the model number to complete the oven order
(Ex. 1116-000-U-K1837 is a 1116-000-U with Standard setup, Left to Right)

Agency Utility Input Rate Voltage Amps Hertz Phase Supply Wires

56”

(1422 mm)

39”

(991 mm)

40,000 BTU/Hr.

11.7 kW/42.2 MJ

10 kW

Height

Single

42”

(1067 mm)

120 7 60 1 3, 1 Pole+N+G

120/208 48 60 1 4, 2 Pole+N+G

Height

Double Stacked

59½”

(1511 mm)

Height

Triple Stacked

62”

(1575 mm)

Global

Conveyor Opening: 3” (76.2 mm)

Optional Split Belt (50/50):

7.5”

(190.5mm)

7.5”

(190.5mm)

18”

(457mm)

1100 Series Impinger

®

II Conveyorized Oven

NOTE: Specications subject to change without notication.

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 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 N. Hadley Rd.

P.O. Box 1229

Ft. Wayne, IN 46801-1229

Tel: [phone]

Fax: [phone]

E mail: [e-mail]

www.lincolnfp.com

©2010 Lincoln Foodservice Products, LLC / Printed in the U.S.A. / 1167-08/11