1400 Series Impinger® I Single Belt
Conveyorized Oven
Models
Global
1400 Series Impinger
1421-000-E
1433-000-E
1434-000-E
1447-000-E
1450-000-U
1451-000-U
1452-000-U
1453-000-U
1454-000-U
Benefits
Faster bake times improve
•
time of service.
Advanced air impingement
•
technology enhances bake
quality and uniformity.
Improved product flow
•
during cooking reduces
operation costs.
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)
1454-000-N
1455-000-N
1456-V00-V
Standard Features:
• Customer specific finger setups
provide menu flexibility
• Stackable up to two (2) high
• 32” (812 mm) wide, 73” (1854 mm)
long conveyor belt with product stop
• 40” (1016 mm) baking chamber
• Temperature is adjustable from 260°
to 600° F (121° to 316° C)
• Conveyor speed is adjustable from
one (1) minute to thirty (30) minutes
cooking time
• Stainless steel top, front and sides
• Oven start-up/check-out by
Manitowoc STAR authorized service
agent included in price
• Digital control panel
• Front loading glass access door with
cool to the touch handle
• Front removable fingers and side
removable belt for easy cleaning
• Reversible conveyor
1457-V00-B
1458-P00-E
®
I Single Belt 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: 888-417-5462
Fax: 800-285-9511
E mail: info@lincolnfp.com
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 door for easy cleaning and
•
removal of finger assemblies.
Conveyor is removable through the
•
right side opening.
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 7-14” WC (2.2 kPA / 22.4 mbar - 3.5 kPa / 34.9 mbar) 2” (51 mm)
LP 11-14” WC (2.7 kPa / 27.36 mbar - 3.5 kPa / 34.9 mbar) 2” (51 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” (152 mm). Clearance on right side from other cooking equipment: 24” (610 mm). Clearance
required to remove conveyor for cleaning: 11’ (3553 mm).
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 warrantied for one (1) year parts
and ninety (90) days labor starting from the date of start-up/check-out. Start-up/check-out must occur within 24 months of date of
manufacture.
General Information
Length Depth
All 1400 Models
Model
Number
1433-000-E UL EPH/CE Natural
1450-000-U UL EPH/CSA Natural 120 60 1 3
1456-V00-B AGA/UL EPH Natural 240 50 1 3
1434-000-E NSF/CE LP 230 50 1 3
1447-000-N UL SPH LP 220 60 1 3
1451-000-U UL EPH/CSA LP 120 60 1 3
1457-V00-B AGA/UL EPH LP 240 50 1 3
1421-000-E UL EPH/CE Electric
1452-000-U UL EPH/UL/cUL Electric 120/208 60 3 5
1453-000-U UL EPH/UL/cUL Electric 120/240 60 3 5
1454-000-N UL EPH Electric 380Y/220 50 3 5
1455-000-N UL EPH Electric 415Y/240 50 3 5
1458-000-E UL EPH/UL/cUL Electric 400 50 3 4
NOTE: Panel setups are added as kit numbers to the end of the model number to complete the oven order;
(Example: 1450-000-U-K1801 is a 1450-000-U with standard setup, left to right.)
Agency Utility Input Rate Voltage Hertz Phase Supply
78”
(1981 mm)
58”
(1473 mm)
120,000 BTU/Hr.
32.5 kW
126.6 MJ
27 kW
Height
Single
52”
(1321 mm)
230 50 1 3
400/230 50 3 5
Height
Double Stacked
64 ⁵/₈”
(1641 mm)
40 3/16”
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
7 1/2”
(191 mm)
20”
(498 mm)
64 5/8”
(1641 mm)
3 1/4”
(83 mm)
DOOR OPEN
(83 mm)
DOOR OPEN
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
33 3/4”
(857 mm)
46 1/2”
(1181 mm)
13”
(330 mm)
3/4” (19 mm)
NPT | Gas
3 1/4”
(83 mm)
DOOR OPEN
(1021 mm)
GAS SUPPLY
3/4” (19 mm) NPT
Global
1400 Series Impinger
(1473 mm)
81”
(2057 mm)
58”
DOOR SWING
3 1/4”
(83 mm)
DOOR OPEN
20”
(508 mm)
28”
(711 mm)
33 3/4”
(857 mm)
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
Optional Split Belt (50/50):
3 1/4”
(83 mm)
DOOR OPEN
7 1/2”
(191 mm)
3/4” (19 mm)
20”
(498 mm)
Shown with Open
Glass Access Door
NPT | Gas
(1181 mm)
46 1/2”
15”
(381mm)
15”
(381mm)
(1641 mm)
33.5”
(850mm)
64 5/8”
®
I Single Belt Conveyorized Oven
NOTE: Specications subject to change without notication.
13”
(330 mm)
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) 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® 1400 Ovens.
1400 Series Impinger
®
I Single Belt Conveyorized Oven
18-24”
(457 mm - 610 mm)
TYP
78”
(1981 mm)
AFF TYP
CAPTURE VELOCITY 50 FPM
8”
(203 mm)
94”
(2388 mm)
CAPTURE AREA CAPTURE AREA
CAPTURE
VELOCITY
50 FPM
8”
(203 mm)
6”
(153 mm)
70”
(1778 mm)
6”
(153 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 lters 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 nal 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 diusers directed straight
down... not at the oven; located at front , side or both.
9. Room air diusers 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 airow from aecting the oven.
NOTE: Specications subject to change without notication.
1111 N. Hadley Rd.
P.O. Box 1229
Ft. Wayne, IN 46801-1229
Tel: 888-417-5462
Fax: 800-285-9511
E mail: info@lincolnfp.com
www.lincolnfp.com
©2010 Lincoln Foodservice Products, LLC / Printed in the U.S.A. / 1168-7/10
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