Lincoln 1600 User Manual
Global
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)
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® 1600 Ovens.
1600 Series | Impinger® Low Prole Single Belt Conveyorized Oven
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 diffusers 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 Nor th 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.lin colnfp.com
©2007 Lincoln Foodservice Products, Inc.
Printed in the U.S.A.
1256-2.5K-04/07-SP
Global
1600 Series Impinger® Low Prole
Single Belt Conveyorized Oven
Models:
1600 Series | Impinger® Low Prole Single Belt Conveyorized Oven
1600-000-U
1601-000-U
1621-000-E
Lincoln Impinger® Conveyor Ovens are
the premie r continuous cook p latform
for the food serv ice indu stry. Usi ng the
latest advancements in air impingement
technology, Impinger® Ovens allow for
rapid heat ing, cooking, bak ing, and
crisping of foods, typically done two
to four time s faster than conventional
ove ns.
Easy to Ope rate :
Digital controls with si ng le
•
on/off power switch.
Microprocessor con trolle d
•
bake time/ co nveyor speed.
Improved view vacu um
•
florescent readout displays
set temperatures in degrees
(F° or C°), conveyor belt
speed, thermostat in dicator
light, and diagnosti c
messages for easy trouble
shooting.
1622-000-U
1623-000-U
1624-000-U
1628-000-N
1629-000-N
1633-000-E
Benets:
Faster bake t im es improve
•
time of service.
Advanced Air I mp ingement
•
Tech nology enh an ces bake
quality an d uniformity.
Improved product flow
•
during cooking reduces
operation costs.
Research and Appli ca ti ons
•
suppor t for continued
operational succ es s.
Enodis Star service suppo rt
•
is committed to ongoin g
customer satisfact ion.
New FastBak e™ Technology
•
designed to bake u p to 35%
faster than other co nveyor
ove ns witho ut increased
noise levels or loss o f product
quality! (Op ti on al)
All settings are automat ic ally
•
locked out t o el iminate
accidental chang es.
Easy to Cle an:
Front door for easy c le aning
•
and removal of finger
assemblies.
Conve yor is removable
•
through the right si de
opening.
Optional Fe atures:
FastBake™ U pgra de : Im prove
•
your bake time b y up to
35% without increase d no ise
levels or loss o f prod uc t
quality!
Entr y and exit s helves.
•
Fle xible gas co nn ector.
•
Cleaning k it (#105 0)
•
1634-000-E
1637-000-E
1635-V00-E
1636-V00-E
Standard Features:
Stacka ble up to th ree (3 ) oven
•
cavities high.
32” (812 mm) wid e, 73” ( 18 54
•
mm) long conveyor belt wit h
product stop.
40” (1016 mm) ba king
•
chamber.
Temp erature is adjus ta ble from
•
250°F (121°C ) to 600 °F ( 316°C).
Conve yor speed is a dj ustable
•
from one (1) minute to thi rty
(30) minutes cooking time.
Dual heating sys te ms for
•
maximized cook ing effi ci ency.
Front-loading a cc es s door wit h
•
cool handle.
Customer-specific setups give
•
customer ver y specif ic res ul ts.
Indirect c onveyor drive is
•
powered by an AC motor.
Stainless Steel top, front and
•
sides.
Oven Start-Up/Check-Out
•
by Enodis Star ser vice agent
included in pr ice.
App roved by T he C anadi an S tand ards Asso ciat ion
1111 Nor th 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.lin colnfp.com
www.lincolnfp.com
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