Lincoln IMPINGER X2 3270-2 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.

MODEL 3270-2

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 3270-2 has a 32” wide conveyor belt, and 70” long baking chamber, as well as a 3” opening above the conveyor belt. The 3270-2 oven has in excess of 13% more capacity than the 3262-2. Temperature is adjustable from 250°F (121°C) to 600°F (316°C). Conveyor speed is adjustable from 1 minute to 30 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.

• 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. 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. Diagnostic messages appear on the screen when applicable. Bake time and temperatures can be locked out if desired. All ovens are digitally calibrated at the factory, reducing the need for periodic calibration.

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 108” (2743mm), of which 70” (1778mm) is in the baking chamber. The direct drive conveyor system is powered by AC 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 3270-2

ELECTRICAL SERVICE: Each oven requires standard 208/240V service. Customer must specify 1 or 3 phase. It is recommended 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 equipment on all installed ovens are warranted for one year from the date of “START-UP/CHECK-OUT.”

MODEL DESIGNATIONS

3270-2 Both belts solid 3270-2TS Top belt split, bottom belt solid

DUAL BELT CONVEYORIZED GAS FIRED OVEN

3270-2SB Bottom belt split, top belt solid 3270-2SS Both belts split

IMPINGER

NOTE: A site inspection is mandatory before purchase.

Phase Voltage HZ Amp Grounding Plug

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

X2 DIGITAL ADVANTAGE SERIES

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

Fuel Type Configuration

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

(260) 459-8200 • (800) 374-3004

Fax: (260) 436-0735

www.lincolnfp.com