Lincoln 1400 Series Impinger Conveyor Oven Spec Sheet I 1450 000 U 535 318

User Manual: Impinger I 1450-000-U

Open the PDF directly: View PDF PDF.
Page Count: 2

Global Global
1400 Series Impinger® I
Capacity Estimates | Pies Per Hour:
Single Belt Conveyorized Oven
Models:
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
1421-000-E 1450-000-U 1454-000-N 1458-P00-E
1433-000-E 1451-000-U 1455-000-N
1434-000-E 1452-000-U 1456-V00-V
1447-000-N 1453-000-U 1457-V00-B
Benets: Standard Features:
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® 1400 Ovens.
94” 70”
(2388 mm) (1778 mm)
18-24”
(457 mm - 610 mm) CAPTURE AREA CAPTURE AREA
TYP
CAPTURE
CAPTURE VELOCITY 50 FPM VELOCITY
50 FPM
6”
8” 8” 6” (153 mm)
(203 mm) (203 mm) (153 mm)
78”
(1981 mm)
AFF TYP
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.
1400 Series | Impinger® I Single Belt Conveyorized Oven
• Faster bake times improve • Stackable up to two (2) oven
time of service. cavities high.
• Advanced Air Impingement • 32” (812 mm) wide, 73” (1854
Technology enhances bake mm) long conveyor belt with
quality and uniformity. product stop.
• Improved product flow • 40” (1016 mm) baking
during cooking reduces chamber.
operation costs. • Temperature is adjustable from
• Research and Applications 250°F (121°C) to 600°F (316°C).
support for continued
operational success. • Conveyor speed is adjustable
from one (1) minute to thirty
• Enodis Star service support (30) minutes cooking time.
is committed to ongoing • Front-loading access door with
customer satisfaction. cool handle.
• New FastBake™ Technology • Customer-specific setups give
designed to bake up to 35% customer very specific results.
faster than other conveyor
ovens without increased • Indirect conveyor drive is
noise levels or loss of product powered by an AC motor.
quality! (Optional) • Stainless Steel top, front and
sides.
• Oven Start-Up/Check-Out
by Enodis Star service agent
Lincoln Impinger® Conveyor Ovens are • All settings are automatically included in price.
the premier continuous cook platform locked out to eliminate
for the food service industry. Using the accidental changes.
latest advancements in air impingement
technology, Impinger® Ovens allow for Easy to Clean:
rapid heating, cooking, baking, and • Front door for easy cleaning
crisping of foods, typically done two and removal of finger
to four times faster than conventional assemblies.
ovens. • Conveyor is removable
Easy to Operate: through the right side
opening.
• Digital controls with single
on/off power switch. Optional Features:
1400 Series | Impinger® I Single Belt Conveyorized Oven
7. Recommended 2400-3000 CFM exhaust, typical, or higher per local codes; as a guideline to obtain • Microprocessor controlled • FastBake™ Upgrade: Improve
adequate capture velocity.
8. Recommended 80% of make-up air provided outside of the canopy through perforated metal dif-
bake time/conveyor speed. your bake time by up to
35% without increased noise
• Improved view vacuum levels or loss of product
florescent readout displays
fusers directed straight down... not at the oven; located at front , side or both. quality!
set temperature in degrees
(F° or C°), conveyor belt
9. Room air diusers must not be directed onto the oven and should be positioned a minimum of • Entry and exit shelves. Approved by The Canadian Standards Association
speed, thermostat indicator
three (3) feet from the perimeter of the hood to keep airow from aecting the oven. • Flexible gas connector.
• Cleaning kit (#1050)
light, and diagnostic
messages for easy trouble
shooting.
NOTE: Specications subject to change without notication.
1111 North Hadley Road Tel 1.260.459.8200 ©2007 Lincoln Foodservice Products, Inc.
P.O. Box 1229 Fax 1.260.436.0735 Printed in the U.S.A.
Fort Wayne, Indiana 46801-1229 E mail info@lincolnfp.com xxxx-2.5K-04/07-SP
1111 North Hadley Road Tel 1.260.459.8200 www.lincolnfp.com
P.O. Box 1229 Fax 1.260.436.0735
Fort Wayne, Indiana 46801-1229 E mail info@lincolnfp.com
web www.lincolnfp.com web www.lincolnfp.com
Central Restaurant Products
Global Global
Gas Supply Pressure Recommendations:
Gas Type Supply (Inlet) Pressure (mbar)
Recommended
Minimum
Gas Pipe Size
Natural 9-14”WC (2.2 kPA / 22.4 mbar - 3.5 kPa / 34.9 mbar) 2” (51 mm)
LP 11-14” WC (2.7 kPa / 27.36 mbar - 3.5 kPa / 34.9 mbar) 2” (51 mm)
*Gas supply pressures are dependent on local gas type and on all applicable local codes. Agency approved exible
connection to each oven must be minimum ¾” (19 mm) NPT and length must not exceed six (6) feet (1829 mm).
Electrical Service:
Each oven deck requires voltage, phase and hertz as indicated by model number. Neutral must be grounded
at electrical service and receptacle properly polarized. Gas 120V units have a cord with NEMA 5-15 plug.
All other models have terminal block connections. It is recommended that a separate circuit breaker be
provided for each oven deck.
Recommended Minimum Clearances:
Rear of oven to combustible surface: 6” (152 mm). Clearance on right side from other cooking equipment: 24”
(610 mm). Clearance required to remove conveyor for cleaning: 11’ (3553 mm).
Warranty:
All new impinger® ovens installed in the United States and Canada come with a one (1) year parts and labor
warranty starting from the date of start-up/check-out. All ovens installed in locations other than in the US
and Canada are warranted for one (1) year parts and ninety (90) days labor starting from the date of start-up/
check-out. Start-up/check-out must occur within 24 months of date of manufacture.
General Information:
All 1600 Models
Length Depth Height
Single
Height
Double Stacked
78”
(1981 mm)
58”
(1473 mm)
52”
(1321 mm)
64 /”
(1641 mm)
Model
Number Agency Utility Input Rate Voltage Hertz Phase Supply
1433-000-E NSF/CE Natural
120,000 BTU/Hr.
32.5 kW
126.6 MJ
230 50 1 3
1450-000-U NSF/CSA Natural 120 60 1 3
1456-V00-B AGA/NSF Natural 240 50 1 3
1434-000-E NSF/CE LP 230 50 1 3
1447-000-N -- LP 220 60 1 3
1451-000-U NSF/CSA LP 120 60 1 3
1457-V00-B AGA/NSF LP 240 50 1 3
1421-000-E NSF/CE Electric
27 kW
400/230 50 3 5
1452-000-U NSF/UL/CSA Electric 120/208 60 3 5
1453-000-U NSF/UL/CSA Electric 120/240 60 3 5
1454-000-N NSF/UL/CE Electric 380Y/220 50 3 5
1455-000-N NSF/UL/CE Electric 415Y/240 50 3 5
1458-000-E NSF/UL/CE Electric 400 50 3 4
NOTE: Panel setups are added as kit numbers to the end of the model number to complete the oven order; (example: 1450-000-U-K1801 is a 1450-000-U with
standard setup, left to right.)
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
33 3/4”
(857 mm)
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
7 1/2”
(191 mm)
20”
(498 mm)
Shown with Open
Glass Access Door
64 5/8”
(1641 mm)
3 1/4”
(83 mm)
DOOR OPEN
3 1/4”
(83 mm)
DOOR OPEN
Technical Drawings:
NOTE: Specications subject to change without notication.
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
33 3/4”
(857 mm)
46 1/2”
(1181 mm)
13”
(330 mm)
3/4” (19 mm)
NPT | Gas
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
7 1/2”
(191 mm)
20”
(498 mm)
Shown with Open
Glass Access Door
64 5/8”
(1641 mm)
3 1/4”
(83 mm)
DOOR OPEN
3 1/4”
(83 mm)
DOOR OPEN
1400 Series | Impinger® I Single Belt Conveyorized Oven
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
7 1/2”
(191 mm)
20”
(498 mm)
Shown with Open
Glass Access Door
64 5/8”
(1641 mm)
3 1/4”
(83 mm)
DOOR OPEN
58”
(1473 mm)
81”
(2057 mm)
28”
(711 mm)
20”
(508 mm)
40 3/16”
(1021 mm)
DOOR SWING
GAS SUPPLY
3/4” (19 mm) NPT
48 5/8”
(1235 mm)
21 5/8”
(549 mm)
7 1/2”
(191 mm)
20”
(498 mm)
Shown with Open
Glass Access Door
64 5/8”
(1641 mm)
3 1/4”
(83 mm)
DOOR OPEN
3 1/4”
(83 mm)
DOOR OPEN
Central Restaurant Products

Navigation menu