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Lincoln Countertop Impinger Electric Conveyor Oven - 208V, 1301/1353

Lincoln Countertop Impinger Electric Conveyor Oven - 208V 1301/1353 Click To Enlarge Tell A Friend
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Lincoln 1301/1353, Countertop Impinger Electric Conveyor Oven - 208V

The Countertop Impinger® puts large-oven capacity almost anywhere you need it. It is small enough to fit on most commercial countertops, but large enough to replace a half-sized convection oven or up to five microwave ovens. The CTI utilizes a 16" (406mm) wide conveyor belt and 20" (508mm) baking chamber, and can be stacked up to two high. It is only available in electric and does not require ventilation in most applications. A history of success. For 25 years, Lincoln has been producing conveyor ovens which utilize air impingement technology. Impingement conveyorized technology has revolutionized the way in which foods have been cooked in the food service industry by enabling restaurateurs to produce high quality foods in a minimal amount of cook time.

General: Electric Baking/Finishing Oven is self-contained, conveyorized and stackable up to two (2) high. It is designed for countertop use and must be used with appropriate four-inch (4”) legs for proper cooling. Temperature is adjustable from 200°F to 550°F . Conveyor speed is adjustable from one (1) minute to twenty-four (24) minutes cooking time. Conveyor and air distribution fingers are removable through the side-access panels for easy cleaning. The conveyor is offered in either the 31” standard length model.

Controls: The oven controls are located on the front of the oven. It includes a power on/off switch, temperature control and conveyor speed control. A heating indicator light illuminates when heating to let you know when the oven is calling for heat.

Construction: Exterior is fabricated from No. 4 finish stainless steel. The air distribution system consists of an axial type fan powered by 1/10 hp AC motor. The heated air is forced through four (4) distribution fingers located in the baking chamber with two (2) above the conveyor belt and two (2) below. Each finger has 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 16” wide product and a travel distance of 31” on the standard conveyor. The direct drive conveyor is powered by a DC motor. The fuses for the controls and blower motor are located on the side of the control box.

Standard Features:

• AIR IMPINGEMENT 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 offer a wide tolerance for rapid baking at a variety of temperatures.

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

• Oven has one self- contained heating system.

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

Lincoln Impinger® Countertop Oven, electric, single deck, w/standard 31" conveyor, standard CTI, UL/CSA, 208 V, 29 amps, 1 Ph, 60 Hz, 3 wires, 6 KW

Oven Model - Countertop
Ovens - 1
Conveyors - 1
Conveyor Speed - 1 minutes - 24 minutes.
Heating Method - Impingement
Interior Dimensions (W x D)- 16" x 20"
Stackable - Yes

Power - Electric
Temperature - 200°F - 550°F
Amps - 27
Electrical - 208V/60/1
Total kW - 6

NSF/UL/CUL

Dimensions: W:35 3/8" x D:31 1/4" x H:32"

1301/1353 Manufacturer's Spec Sheet

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One year parts & labor.