Lincoln 2501-001 User Manual
Digital Countertop Impinger® (CTI)
Conveyorized Electric Oven
Model
2501 2501-001
2505 2508 2509 2510 2512-000-E
*Denotes slo wer/quieter version
Shown with 3 1” (787 mm) standa rd conveyor.
*
2502 2502-001
Global
*
2504
Standard Features
Air Impingment uses hot air under
•
pressure which surrounds food with
small jets of hot air. This allows for
rapid heating, cooking, baking and
crisping of foods, two to four times
faster than standard impingement
ovens, depending on food
product cooked.
Uniform heating/cook ing 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
Reversible conveyor direction.
•
Push button controls assure
•
consistency and are easy for
operators to program and adjust.
Digital Countertop Impinger
Conveyorized Electric Oven
®
Specifications
Gene ra l: Elec tric Bak ing/Fi nishing
Oven is sel f-con tained, c onveyoriz ed
and st ack able up to two ( 2) hi gh . It is
designed for coun te r to p use a nd must
be use d with appropr ia te four-inc h (4”)
legs for proper c ooling. Temp erature
is adj ustable from 90° F (32°C) to
600°F (315°C). Conveyor speed is
adjust able from 30 sec onds to 1 5
minute s cooking ti me. Conveyor and
air di strib ut ion fin gers are re movable
through the sid e-a ccess p anels
for easy cleani ng . The c onve yor is
offered in either the th ir ty- one inc h
(31”) standard length or fift y in ch
(50”) exten de d model . Crumb p ans
are loca te d bel ow the co nv eyor belt
outsid e the b aki ng cham be r on th e
exte nd ed co nvey or only.
1111 N. Hadley Rd.
P.O. Box 1229
Ft. Wayne, IN 468 01-1229
Tel: 888-417-5462
Fax: 800-285-9 511
E mail: info@lincolnfp.com
New Di gital Controls: The oven
controls are loca te d on th e front o f
the oven . It incl ud es a po we r on/ of f
switch , tempera ture cont ro l, conveyor
speed control, an d four pres et menu
button s. Digital time a nd temper ature
displa y.
Construc tion : Ex terio r is fa bricate d
from No. 4 f inish s tainl es s steel. The
air di strib ut ion sys tem con sists o f an
axial type fan powered by 1/10 hp
AC motor. The he ated ai r is forced
through fo ur (4) distrib ution f ingers
locate d in the bak ing cha mber wi th
two (2 ) above t he convey or belt
and two (2) b elow. Each f inger h as
required n umber o f holes to create
the ai r impin gement effe ct on the
food produ ct pa ss ing t hr ou gh th e
baking ch am ber o n the c on ve yor
www.lincolnfp.com
belt. The conve yo r bel t is a fl exible
stainl ess steel design w ith c ap acity
for 16” (4 06mm) w ide produ ct an d a
travel d istance of 31” ( 787mm) on the
standa rd conveyor o r 50” ( 12 69mm)
on the exte nd ed convey or, of w hich
20” (508 mm) is in the bak in g cha mb er.
The di re ct dr ive conve yo r is powe re d
by a D C steppin g motor. The fu ses
for the controls and blowe r motor a re
locate d on the side of the co ntrol box .
2501 2501-001
2505 2508 2509 2510 2512-000-E
*
2502 2502-001
*
2504
Models
Global
Digital Countertop Impinger
Conveyorized Electric Oven
®
Elec tric al Ser vice: Hea t is su pplied by one (1 ) eleme nt
at 560 0 watts. Each o ve n is ra te d at 6k W. The ovens are
availa bl e in 20 8V and 240V an d are sin gle pha se. The o ve n
comes with a factory in stall ed cord w th NEMA 6-5 0 plug. A
separa te circui t break er is req ui re d for eac h oven de ck with
the prop er volt ag e, ampe ra ge, pha se and he r tz as i nd icated
by mod el numb er.
Venti la tion : Ven tilat io n is re co mmend ed , but n ot required.
Loc al co de s preva il. These are the “aut ho rit y havin g
juri sd ictio n” as st ated by t he Nati onal FI RE Pro tecti on
Associat ion, Inc., i n NFPA 96 -1 994.
Testing
Agency
Listing
NSF/UL/CUL 2501
NSF/UL/CUL 2501-001*
NSF/UL/CUL 2502
NSF/UL/CUL 2502-001*
NSF 2504
NSF 2505
NSF 2508
NSF 2509
NSF 2510
NSF/CE 2512-000-E
Catalog
Number
Width
(31” Conveyor)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
35/”
(899 mm)
Width
(50” Conveyor)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
50”
(1270 mm)
Depth
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
31¼”
(797 mm)
SPACIN G: The oven mus t have 6” ( 15 2mm) of clea ra nce
from com bustibl e sur face s and 2 4” (610mm ) clear ance on
both s ides from other cooki ng eq ui pment . The c onve yor is
removed from the co ntrol sid e of th e oven.
Warrant y: A ll new Co unter top Im pinge r oven s insta lled in
the Un ited Stat es or C an ada c om e with a one ( 1) year p art s/
labor warra nt y. All oven s insta lled in locati ons oth er than
the Un ited Stat es or C an ada a re w arran te d for one (1) ye ar
on par ts a nd ni ne ty (9 0) days on lab or.
Height
Single
Stack
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
18”
(457 mm)
Height
Double
Stack
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
32”
(813 mm)
Input
Volts Amps Phase Hz
Rate
6 kW 208 27 1 60
6 kW 208 27 1 60
6 kW 240 24 1 60
6 kW 240 24 1 60
6 kW 240 25 1 50
6 kW 380/220 16 1 50
6 kW 380/220 9 3 50
6 kW 415/240 8 3 50
6 kW 220 28 1 60
6 kW 400/230 19 3 50
2501 2501-001
2505 2508 2509 2510 2512-000-E
*
2502 2502-001
Models
NOTES: Specifications subject to change without notification. *Denotes slower bake/quieter version. If double stacked, each oven must be wired separately to carry rated load.
Each oven requires a “dedicated neutral”. U.S. Patent pending.
1111 N. Hadley Rd.
P.O. Box 1229
Ft. Wayne, IN 468 01-1229
Tel: 888-417-5462
Fax: 800-285-9 511
E mail: info@lincolnfp.com
©2010 Lin coln Foodservice Produ cts, LLC / Printed in the U.S.A. / 1166-1/10
www.lincolnfp.com
*
2504
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