Lincoln Impinger 3262BWEC, Operator'S Manual

Page: 33 / 52

Impinger X2 –Operator Manual 33
IMPINGER CONVEYOR OVEN CONCEPTS
The X-2 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. The blast effect penetrates the boundary layer of air encircling the product
and heats the food more efficiently because the air concentrates heat on the product. Greater heat transfer
rates, which result in products baking two to four times faster than conventional means, are possible with “AIR
IMPINGEMENT.”
The “AIR IMPINGEMENT” process develops the high velocity air stream that draws super-heated air from the
heat source. This air is directed through a plenum chamber to FINGERS, which have hundreds of focused
jetports, that “IMPINGE” the heated air onto the product surface. The heated air is recycled to the heat source
after striking the product, thus reducing energy consumption.
A variable speed conveyor system moves food products through the oven one after the other to improve product
flow during the cooking process. The “AIR IMPINGEMENT” process is tolerant enough for sensitive food
products and effects proper crisping and even browning of such products as they pass through the oven,
because air is the medium that heats the food product.
Middle Finger
Upper Finger
Lower Finger
Bake Chamber Top
Bake Chamber Bottom Fan Box
Centrifugal Fan
Burner Tube
CROSS-SECTION
RIGHT END
VIEW
AIR FLOW COMPONENTS
Top
Conveyor
Bottom
Conveyor
Blower Shaft