Lincoln 3262-2 User Manual

IMPINGER® X2 DIGITAL ADVANTAGE SERIES

DUAL BELT CONVEYORIZED GAS FIRED OVEN

FEATURES

• Impinger® X2 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
conventional ovens, depending on food product
cooked.

• Uniform heating/cooking of food products offers a
wide tolerance for rapid baking at a variety of
temperatures.

• Variable speed conveyors move products through
the oven one after another, improving product flow
during cooking and drastically reducing labor.

• Safety of conveyorized product movement is a
definite advantage over batch type ovens, as it
eliminates the need for constant tending.

• Customer specific air fingers on top and bottom
allow for the heat to be adjusted and controlled by
zoning.

DIGITAL CONTROLS

The digital control panel is located at the back right
of the oven and has power fan, burner and conveyor
on-off switch. It also has one temperature control
for the entire oven and conveyor speed controls for
every belt. The LED readout displays actual cavity
temperature in degrees (F° or C°), conveyor belt
speeds and thermostat indicator light. A diagnostic
troubleshooter is an optional accessory which
provides 39 different check points within the oven
simply by attaching it to the diagnostic plug at the
bottom of the control box All ovens are digitally
calibrated at the factory, reducing the need for
periodic calibration.

MODEL 3262-2

Approved by The Canadian Standards Association

GENERAL

Double your capacity with Impinger® X2 ovens. Each
Impinger® X2 has two conveyors in each baking chamber
and can be stacked two ovens high. Their front removable
panel allows for easier access to internal components.
A double stack of ovens will provide 4 conveyor belts
for cooking. Each belt may be split for more bake time
flexibility. The 3262-2 has a 32” wide conveyor belt, and
62” long baking chamber, as well as a 3” opening above
the conveyor belt. The 3262-2 oven has in excess of
50% more capacity than the 3240-2, and 13% more
capacity than competitive models on a belt-for-belt basis.
Temperature is adjustable from 250°F (121°C) to 600°F
(316°C). Conveyor speed is adjustable from 2:15 minutes
to 16 minutes cooking time. The front panel is completely
removable allowing easy access to the fingers and the
patented front removable conveyor. Front panel has an
optional accessory door which allows product to be placed
on the moving conveyor inside the baking chamber when
a shorter cook cycle is desired. Air distribution fingers are
removable through the front door for easy cleaning. Crumb
pans are located below the conveyor belt outside the baking
chamber.

CONSTRUCTION

Interior and exterior are fabricated from No.4 finish
stainless steel. The air distribution system consists of
2 squirrel cage fans powered by a 3 hp, AC Motor. The
heated air is forced through six (6) distribution fingers;
two located above the top belt, two between the belts and
two below the bottom belt in the baking chamber. Each
finger has the required number of holes to create the air
impingement effect on the food product passing through
the baking chamber on the conveyor belt. The conveyor
belt is a flexible stainless steel design with capacity
for 32” (813mm) wide product and a travel distance of
100” (2540mm), of which 62” (1575mm) is in the baking
chamber. The direct drive conveyor system is powered by
DC motors with external reversing switches on the rear of
the motor control box for installations requiring opposite
belt travel.

DUAL BELT CONVEYORIZED GAS FIRED OVEN

IMPINGER

®

X2 DIGITAL ADVANTAGE SERIES

Item No.

IMPINGER® X2 DIGITAL ADVANTAGE SERIES

DUAL BELT CONVEYORIZED GAS FIRED OVEN

GAS SERVICE: Gas Control system has a manual shut-off valve, internal pressure regulator (factory preset at 3 ½” water

column/. 87 kPa or 8.70 mbar for Natural Gas, 10” water column/2.48 kPa or 24.87 mbar for LP gas), and an electric sole­noid operated main gas valve. Heat is supplied by one (1) power burner rated at 200,000 BTU/Hr. (126MJ) with electronic
ignition. Natural gas requires 8” WC mbar inlet with maximum allowable of 14” WC mbar. LP gas requires 13” with maximum
allowable of 14” WC. Gas line from meter to ovens should be 2” for natural gas and 1 1/2” for propane. AGA/CGA design
approved flexible connection to each oven must be ¾” NPT and length must not exceed 6 ft. (1829mm).

MODEL 3262-2

ELECTRICAL SERVICE: Each oven requires standard 208/240V service. Customer must specify 1 or 3 phase. It is recom-

mended that a separate 20 amp - circuit breaker be provided for each oven deck.

VENTILATION: 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. Consult Impinger X2 Installation and Operations Manual for venti­lation recommendations.

SPACING: The oven must have 1” (24.5mm) of clearance from combustible surfaces and 24” (610mm) clearance on both
sides from other cooking equipment. A permanently installed oven requires approximately 3ft. (882mm) of clearance overall to
allow for removal of the conveyor and protective guards for cleaning. The conveyor is removed from the front of the oven.

WARRANTY: All new Impinger® X2 ovens come with a one year parts/labor warranty. Defective parts of the original equip-
ment on all installed ovens are warranted for one year from the date of “START-UP/CHECK-OUT.”

DUAL BELT CONVEYORIZED GAS FIRED OVEN

NOTE: A site inspection is mandatory before purchase.

IMPINGER

Phase Voltage HZ Amp Grounding Plug

Single Phase 208/240 60 13 2 pole, 3 wire with ground NEMA L14-20P

Three Phase 208/240 60 10 3 pole, 4 wire with ground NEMA L21-20P

®

X2 DIGITAL ADVANTAGE SERIES

Fuel Type Confi guration

Natural Gas Single or Double

Propane Single or Double

Min. Gas

Pipe Size

2” NPT

(50.*)

1.5” NPT
(38.1)

Gas Shut-Off Valve

Size

3/4” NPT ea. oven

(19.1)

3/4” NPT ea. oven

(19.1)

Gas Supply Pressure Manifold

Minimum Maximum

8”

(203)

13”

(279)

14”

(267)

17”

(330)

Pressure

(WC)

(88.9

(254)

3.5”

10”

Power

200,000 BTU/HR

per chamber

200,000 BTU/HR

per chamber

Metric Dimensions for models: Width: 2641 mm; Depth:1524 mm; Height Single Stack: 1348 mm; Height Double Stack: 1550 mm.
NOTE: If double stacked, each oven must be wired separately to carry rated load. Each oven requires a “dedicated neutral”. U.S. Patent pending.

1111 North Hadley Road, P.O. Box 1229

Fort Wayne, Indiana 46801

[phone] • [phone]

Fax: [phone]

www.lincolnfp.com

© 2002 Lincoln Foodservice Products, Inc. • Form #1172-2.5M-11/02-CL