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operator manual
Impinger Conveyor Oven
Model 3255
This document includes:
• Safety Notices
• Specifications
• Installation Instructions
• Operating Instructions
• Cleaning Instructions
• Warranty Statement
Revision: A
P/N: 20000095
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
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IMPORTANT WARNING AND SAFETY INFORMATION This manual contains important safety and installation-operation instructions. NOTE: 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. Read the installation, operating WARNING: and maintenance instructions thoroughly before installing or servici
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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: Insta
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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 noi
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EXTERIOR DIMENSIONS Impinger 3255 – Operator Manual 5
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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 r
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CANOPY VENTILATION RECOMMENDATIONS – DOUBLE DECK OR SINGLE UNIT * AFF = Above Finished Floor SMOKE CANDLE TEST – VENTILATION SYSTEM VERIFICATION OVEN SET-UP FOR THIS TEST: 1. This test is to be done on the bottom oven of a multiple oven system, or a single oven. 2. The conveyor must be off. 3. The oven temperature must be set and operating at 550°F/288°C. TEST PROCEDURE: Note: Use Lincoln Smoke Candle #369361 (in Australia, an alter
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UNLOADING When the oven arrives it should consist of: 1. A crate containing oven body, conveyor, fingers, crumb pans, and pan stops. (Some models may have the conveyor packed separately.) 2. A package containing the stand and top. It is recommended that you have a material-handling device available to unload. DO NOT LIFT EXCESSIVE WEIGHT! IF THERE IS APPARENT DAMAGE: UNITED STATES AND CANADA: Arrangements should be made to file a claim against the carrier, as Interstate Commerc
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This appliance must be properly grounded at time of installation. Failure to ensure WARNING that this equipment is properly grounded can result in electrocution, dismemberment INT’L (CE): ! or fatal injury. CODE REFERENCE GAS CODE REFERENCE Safe and satisfactory operation of this oven depends to a great extent upon its proper installation, and it should be installed, as applicable in accordance with the National Fuel Gas Codes, ANSI Z223.1/NFPA 54, latest version, Manu
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STAND AND FINGER ASSEMBLY 1. The stand is a 55” (1397 mm) x 49” (1245 2. Remove the oven from the dolly and 3. If you purchased a double stack oven, mm) rectangle. Set it in place with a 55” set it on the stand. The control panel place the second oven on top of the side facing out. This will be the front of should be on the right rear as you first one. Be sure that it sets on the oven. Using a carpenter’s level, level face the oven. Be sure that the oven squarely and is fully seated. Th
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10. Install finger in the oven by sliding 11. Repeat step 10 until all ten (10) it over the plenum flange and fingers are installed. setting the front bracket. BE SURE THAT THE FINGER SETS Install conveyor and crumb pans SQUARELY OVER THE PLENUM before operation. See page 17 for FLANGES AND THE HOLES conveyor installation instructions. POINT IN THE PROPER DIRECTION. Top fingers point down, bottom fingers point up. 12. Attach Motor Cover as shown with bolts provided.
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PROGRAMMING Off On Temperature Decrease Time Increase OVEN START-UP INSTRUCTIONS 1. Turn oven on. After the oven is turned on it is in cooking mode. To set the time and temperature you must be in programming mode. 2. To get to program mode, press and hold the time and temperature buttons for approximately 6 seconds. While pressing the buttons the display will say “Hold Key and Wait.” The display will then say “Please Release” after the bu
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INFORMATION ON USE OF OVEN ® As explained in “Concepts,” the Impinger oven functions by directing high velocity streams of heated air directly on the food products. Because air is the heat source, it is effective even on sensitive foods. Compared to ® conventional ovens and even convection ovens, the cooking time of products in the Impinger Conveyor ovens can be as much as two (2) to four (4) times faster. Several factors may affect the cooking time of any special product such as: 1) o
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CLEANING INSTRUCTIONS Unit must be cool to touch and disconnected from power source prior to cleaning. Do not use power-cleaning equipment, steel wool, or wire brushes on stainless steel or CAUTION: ! painted surfaces. DAILY 1. Clean exterior surfaces of the oven by wiping it down with a mild detergent and clean water, or a commercial stainless cleaner. 2. Clean crumb pans and guards by washing with a mild detergent solution and rinsing with clean water. 3. Clean the
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FINGER REMOVAL AND DISASSEMBLY FOR CLEANING 1. Open door and remove upper fingers. Note any particular placement of fingers that you may have, such as fully closed, half-closed, or fully open, columnating plates. 2. Remove conveyor and then remove bottom fingers. 3. For finger disassembly, see “Stand and Finger Assembly” section. 4. Reassemble fingers in reverse order with the step of the columnating plate facing downward so it fits under the lip of the finger housing. 5. Re-install fi
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CONCEPTS ® The Impinger Conveyor Oven produced by Lincoln Foodservice Products, LLC utilizes a revolutionary cooking concept called “AIR IMPINGEMENT.” It provides exceptional baked food product quality in far less time than conventional devices on the market. The “AIR IMPINGEMENT” system directs a high velocity stream of heated air at the food product being baked. This blast effect penetrates the boundary layer of air encircling the product and heats the food more efficiently because the
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APPENDIX A – LABEL DEFINITIONS CAUTION – HOT POWER ON SURFACE DISCONNECT POWER CLOCK, TIME SWITCH, TIMER TRANSFORMER TEMPERATURE, HEAT DANGEROUS CONVEYOR VOLTAGE FAN EQUIPOTENTIALITY GROUND BRENNER PROTECTIVE EARTH GROUND EARTH GROUND HEAT CYCLE CHANGE FUSES READY, TIMER INDICATOR FUSE
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APPENDIX A – LABEL DEFINITIONS (CONT’D) SERVICE ACCESSIBILITY, AMPS PROVIDE MINIMUM REAR AND SIDE CLEARANCE VOLTS ORIFICE – MAIN KILOWATTS / HR ORIFICE – LOW FIRE TYPE OF GAS AC ½ COOK TIME 18 Impinger 3255 – Operator Manual
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LIMITED WARRANTY FOR COMMERCIAL PRODUCTS LIMITED WARRANTY Lincoln Foodservice Products, LLC (“Lincoln”) warrants this product to be free from defects in material and workmanship for a period of one (1) year from the date of purchase. During the warranty period, Lincoln shall, at Lincoln’s option, repair, or replace parts determined by Lincoln to be defective in material or workmanship, and with respect to services, shall re-perform any defective portion of said services. The foregoing sha
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