3270 Impinger Conveyorized Oven
BRIEF INTRODUCTION
Lincoln Impinger Conveyor Ovens are the premier continuous cook platforms for the food service industry. Using the latest advancements in air impingement technology, Impinger ovens allow for rapid heating, cooking, baking, and crisping of foods, typically done two to four times faster than conventional ovens.
SALIENT FEATURES
FastBake Technology
- 70” Baking Chamber
- Stainless Steel Exterior & Interior Construction
- Front-Facing Digital Control Panel
- Removable Large Front Panel for Easy Access
- Sandwich Door Standard
- Stackable Up To Three (3) High
- Available in Natural or LP Gas
TECHNICAL SPECIFICATIONS
| Gas Supply Pressure Recommendations | ||
|---|---|---|
| Gas Type | Supply (inlet) Pressure (mbar) | Recommended Minimum Gas Pipe Size |
| Natural | 7-14”WC (2.2 kPA / 22.4 mbar – 3.5kPa / 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) |
| General Information | 3270 Natural Gas Ovens | |||||||
|---|---|---|---|---|---|---|---|
| Burner Capacity BTU/hr (MAX) Voltage Hertz | Phase | Amps | Gas Supply Pressure Inches, Water Column | Gas Pipe Size (NPT) | |||
| Single Oven | 150,000 | 120 | 60 | 1 | 14 | 7”-14” | 1” |
| Double Stack | 300,000 | 120 | 60 | 1 | 28 | 7”-14” | 1¼” |
| Triple Stack | 450,000 | 120 | 60 | 1 | 42 | 7”-14” | 1½” |
VENTILATION REQUIREMENTS
Ventilation is required for this conveyor oven. Hood specification, design and installation must meet IMC 2009/2012 Sec 5.7 and other requirements. Pizza Ovens are Light Duty Appliances for determining code compliance. If a Type I hood with Fire Suppression is required, proper interlocks of controls for the oven and the vent hood must be approved per IMC 2012 or equivelent. The vent/extraction application for this oven and overall final installation is determined by the authority having jurisdiction per NFPA-96. Carbon monoxide levels must be less than 10 ppm in the space around the oven.