Lincoln IMPINGER CONVEYOR OVEN 3255 User Manual

operator manual

Impinger Conveyor Oven

This document includes:

• Safety Notices

• Specifications

• Installation Instructions

• Operating Instructions

• Cleaning Instructions

• Warranty Statement

Revision: A P/N: 20000095

Model 3255

Lincoln Foodservice Products, LLC

1111 North Hadley Road

Fort Wayne, Indiana 46804

United States of America

Technical Support Hotline: (800) 678-9511

Telephone: (260) 459-8200

www.lincolnfp.com

FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OT THIS OR ANY OTHER APPLIANCE.

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IMPORTANT WARNING AND SAFETY INFORMATION

DO NOT SPRAY AEROSOLS IN THE VICINITY OF THIS APPLIANCE WHILE IT IS IN OPERATION.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING, AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

! !

NOTE:

DANGER!

This manual contains important safety and installation-operation instructions. Require all operators to read this manual thoroughly before installing, operating or servicing this equipment. Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.

Do not work around conveyor belt with long hair, loose clothing, or dangling jewelry. Getting caught in the belt could result in serious injury.

For your safety, do not store or use gasoline or other flammable vapors or liquids in the vicinity of this or any other appliance.

Do not spray aerosols in the vicinity of this appliance while it is in operation.

If the power supply cord appears to be damaged, do not attempt to operate the unit. Contact a service agent or qualified electrician to repair!

DANGER!

Do not use parchment paper when placing food product through the toaster! Use of such materials may cause a fire and should never be placed in the toaster.

· Obtain from your local gas provider and post in a prominent location instructions to be followed in the event gas odors are detected.

· It is required that the oven be placed under a ventilation hood to provide for adequate air supply and ventilation.

· Minimum clearances must be maintained from all walls and combustible materials. See “Spacing Requirements” for more information.

· Keep the oven free and clear of combustible material.

· Adequate clearance for air openings to the combustion control chamber on both sides of the oven is required.

· Do not obstruct the ventilation holes in the control panels, as these provide the combustion air for the burner and cooling air for the controls.

· The oven is to be operated only on the type of gas and/or electricity as shown on the specification plate.

· The power burner will not operate and gas will not flow through the burner without electrical power.

· This manual should be retained for future reference.

· The electrical wiring diagram is located under the control box covers.

Impinger 3255 – Operator Manual

PURCHASER’S RESPONSIBILITY

It is the responsibility of the purchaser:

1. To see that the gas and electric services for the oven are installed on site in accordance with the manufacturers

specification.

2. To unload, uncrate, and install the oven in its proper location; in accordance with this installation / operation

manual.

3. To see that the gas and electric services are connected properly by a qualified installer of your choice. For

installation in the State of Massachusetts: Installation of this oven must be performed by a licensed plumber or gas fitter. All such connections must be in accordance with applicable code requirements. Refer to “Code

References” section for specific information.

4. To arrange for inspection and operation check-out by an Authorized Service Technician as described below:

Do not attempt to operate the oven until connection of utility service has been fully inspected by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative. This service is required

by Lincoln Foodservice Products, LLC in order to assist the purchaser in proper start-up of the oven on site. Please note the specific details on the Warranty and make certain connections are made to proper utility services.

The warranty shall not apply if the oven(s) are started up and operated prior to the utilities and oven being inspected and check out made by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative.

TABLE OF CONTENTS

WARNING AND SAFETY INFORMATION……………………………………………………………………...… 2 PURCHASER’S RESPONSIBILITY……………………………………………………………………………...… 3 FEATURES AND OPTIONS…………………………………………………………………………………… …… 4 EXTERIOR DIMENSIONS...………………………………………………………..……………………………..… 5 SPACING REQUIREMENTS……………………………………………………………………………………...… 6 VENTILATION GUIDELINES…………………………………………………………………...…………………... 6 AMBIENT TEMPERATURE REQUIREMENTS…………………….…………………………………………….. 6 CANOPY VENTILATION RECOMMENDATIONS………………………………………………………………... 7 GENERAL INFORMATION………………………………………………….…………………………………….… 7

UNLOADING AND UNCRATING …………..…………………………………………………………………….... 8

EXTERIOR DIMENSIONS…………………………………………….…………………………………………..… 8 UTILITY SERVICE LAYOUT……………………………………………………………………………………..…. 8

CODE REFERENCE……………………….……………………………………………………………………….... 9

RESTRAINT REQUIREMENT……………………………………………………………………………………..... 9

STAND & FINGER ASSEMBLY…………………………..……………………………………………………….. 10 PROGRAMMING & OPERATION………………………………………………………………………………..… 12 PREVENTIVE & OPERATOR MAINTENANCE………………………………………………………………….. 13 CLEANING INSTRUCTIONS………………………….……………………………………………………………. 14 FINGER / CONVEYOR REMOVAL & REINSTALLATION..…………………………………………………..… 15

IMPINGER® CONCEPTS……..………..………………………………………………………………………….... 16

HOW TO OBTAIN SERVICE………..……………..………………………….……………..…………………… ... 16 FUNCTIONS – THERMAL CUT-OUT SWITCH…………………………………..………………………………. 16 APPENDIX A: LABEL DEFINITIONS……………..………………………………………..……………………... 17 WARRANTY………………………………………………………………………………………………………...… 19

Impinger 3255 – Operator Manual

FEATURES AND OPTIONS

STANDARD FEATURES

• 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.

• Enodis Star service support is committed to ongoing customer satisfaction.

• New FastBake™ Technology designed to bake up to 35% faster than other conveyor ovens without increased

noise levels or loss of product quality!

ELECTRICAL SERVICE

Voltage (AC) Phase Hz. Amps Single Oven 120 1 60 6.0 Double Stack 120 1 60 12.0 Triple Stack 120 1 60 18.0

GENERAL INFORMATION – 3255 NATURAL GAS OVENS

Model Energy Power Voltage Current Phase Hz

Single Oven Nat. Gas 150,000 BTU 120 VAC 6 Amps 1 60 Hz 8 – 14

Double Stack Nat. Gas 300,000 BTU 120 VAC 12 Amps 1 60 Hz 8 – 14

Triple Stack Nat. Gas 450,000 BTU 120 VAC 18 Amps 1 60 Hz 8 – 14

GENERAL INFORMATION – 3255 PROPANE GAS OVENS

Model Energy Power Voltage Current Phase Hz

Single Oven L.P. Gas 150,000 BTU 120 VAC 6 Amps 1 60 Hz 11.5 – 14 ¾“

Double Stack L.P. Gas 300,000 BTU 120 VAC 12 Amps 1 60 Hz 11.5 – 14 1”

Triple Stack L.P. Gas 450,000 BTU 120 VAC 18 Amps 1 60 Hz 11.5 – 14 1 ¼“

Electrical Supply for Australia: Single Phase: 240VAC, 50Hz / 20 Amp: one neutral & one earth/ground. Three Phase: 240/415 VAC / 20 Amp; three active, one neutral & one earth/ground.

** In Australia, use a 10 Amp General Purpose Outlet

All ovens require separate service and dedicated neutral.

GAS PRESSURE CONVERSION CHART

Inches of

Water Column

3.5

4.5 7

10.5 11 14

14.5

KPa m-Bar

0.87

1.12

1.74

2.48

2.61

2.73

3.48

3.61

8.70

11.2

17.40

24.87

26.11

27.36

34.81

36.05

Millimeters of

Water Column

88.9

114.3

177.8

254.0

266.7

279.4

355.6

368.3

Gas Supply Pressure

Inches, Water Column

Gas Supply Pressure

Inches, Water Column

***NOTE: For proper operation, the gas valve requires a nominal inlet pressure of 7 inches H

column for natural gas and 11 inches of H

O column

for L.P. gas. A minimum inlet pressure of 1.0 inch of

above the manifold setting (NAT. manifold 3.5”

H H

O, L.P. manifold 10” H2O) must be maintained with

no pressure drop from the no load to full load condition. The maximum inlet pressure must be maintained at or below ½ PSIG (14.5 inches H

column). Refer to the chart on the left for pressure conversions.

Gas Pipe

Size (NPT)

1 ¼“

1 ½“

Gas Pipe

Size (NPT)

1”

Impinger 3255 – Operator Manual

EXTERIOR DIMENSIONS

Impinger 3255 – Operator Manual

SPACING

The oven must have 6 inches (152 mm) of clearance from combustible surfaces. In case other equipment is

located on the right side of oven, a minimum clearance of 24 inches (609 mm) is required from that equipment.

FOR ALL OVENS: A 24-inch (609 mm) clearance at the rear of the oven must be obtainable for service access.

FOR PERMANENTLY INSTALLED OVENS: A permanently installed (unmovable) oven requires a minimum of 13

feet clearance on the right hand side to allow for conveyor removal, cleaning, and servicing.

NOTE: Do not install this (these) oven(s) in any area with an ambient temperature in excess of 95° F / 35° C. Doing so will cause damage to the unit.

CAUTION:

This oven must be operated on approved basis only.

VENTILATION

A VENT IS REQUIRED: Local codes prevail. These are the “authority having jurisdiction” as stated by the NATIONAL FIRE PROTECTION ASSOCIATION, INC. in NFPA 96 latest edition. In addition, to be in compliance with the NFPA 54 Section 10.3.5.2, this unit must be installed with a ventilation hood interlock that prevents the unit from operating when the ventilation hood is off. For further ventilation information, see below.

VENTILATION GUIDELINES

A ventilation hood is required to remove heat and cooking odors. For gas ovens, a ventilation hood is also required to remove the products of combustion. The hood and HVAC installation must meet local codes to gain approval by the authority having jurisdiction. Requirements may vary throughout the country depending on the location by city, county, and state. Obtain information from the authority having jurisdiction to determine the requirements for your installation. Obtain information and review copies of codes or documents that will be used to inspect and approve your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. A properly engineered and installed ventilation hood and HVAC system will expedite approval and reduce oven maintenance costs. Proper ventilation is the oven owner’s responsibility.

The ventilation hood must operate in harmony with the building HVAC system. It typically requires between 1400

and 3700 CFM exhaust. (The “Efficiency” of various hood designs makes it necessary to specify such a wide range

of ventilator CFM.) Make up air must be supplied by either a hood design or the HVAC system. This will vary with hoods from various manufacturers.

CAUTION: Prevent airflow through the cooking tunnel. Air must NOT be directed onto the oven front or at side of cooking area or rear of oven.

Performance will be evaluated during Start-up Checkout by conducting a smoke candle test. The hood must capture all smoke from the oven. This is required to assure proper performance of the oven and to eliminate additional service calls that occur when ambient temperatures are too high. In all cases, the ambient temperature around the oven must be less than 95° F / 35° C when the oven is operating. In certain localities, other chemical or gaseous methods of detecting adequate capture will be the requirement to meet the local code authority.

For an illustration noting typical guideline information, see “canopy ventilation recommendations” section. Please note, however, that this is not a rigid specification but a guideline. Hood dimensions and the positioning of the hood over the oven will vary with hood manufacturers.

NOTE: Lincoln can provide oven spec sheets that show the dimensions of the oven, KW or BTU ratings and other information that will be useful to both the ventilation hood supplier and the HVAC contractor.

IN AUSTRALIA: Refer to Standard AS 5601. This standard specifies the requirements for piping, flueing,

ventilation and appliance installation associated with use of or intended use of fuel gases. The requirements of AS 5601 are to be used in conjunction with, but do not take precedence over, any statutory regulations that may apply in any area.

Impinger 3255 – Operator Manual

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