Lincoln Impinger 3262BWEC, Руководство оператора

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Impinger X2 –Operator Manual 31
OVEN SHUT-DOWN INSTRUCTIONS (PUSH BUTTON CONTROL BOARD)
THIS UNIT IS EQUIPPED WITH AN AUTOMATIC COOL-DOWN CIRCUIT. THE MAIN FAN WILL CONTINUE
TO RUN FOR 30 MINUTES AFTER THE OVEN’S FAN SWITCH IS TURNED TO THE OFF POSITION.
1. Turn
the ON/OFF switch to the “OFF” position.
2. The main blower fan will run for approximately 30 minutes after the ON/OFF has been turned to the “OFF”
position.
GENERAL RULES FOR BAKING QUALITY
Obtaining a properly baked product is a function of the baking medium (pan vs. screen), a product’s preparation
and pre-bake temperature, bake time and bake temperature. If the product is improperly prepared (using more
ingredients, such as pizza toppings, than specified) it will not bake properly based on a proven time and
temperature setting. Furthermore, toppings with high moisture content, such as vegetables, may require a
longer bake time and/or higher temperature than a plain cheese pizza. In summary, the mass of the product,
along with the different types of ingredients that create the mass, have a major impact on the final bake quality.
“Bake time,” is defined as the amount of time a product is exposed in the oven’s bake chamber. It can be
measured by timing the leading edge of a pie pan from the time it enters the bake chamber to the time the
leading edge exits the bake chamber.
“Bake temperature,” is established by setting the oven’s temperature control to the desired temperature that
provides the desired bake. Generally speaking, you can apply the following rules:
Bake time affects a pie’s doneness.
Bake temperature affects a pie’s color (both top and bottom).
For instance, if a pie is baking at 480 degrees F, at a 7:30 bake time and the center is not completely done, hold
the temperature constant and increase the bake time to allow heat more time to penetrate to the product’s
center. On the other hand, if the 7:30 bake time provides a pie with acceptable doneness, but the crust color is
too light, increase the temperature in 10-degree increments until the desired top and bottom color is obtained.
OVEN CAPACITY
Oven capacity is a function of the conveyor belt width, bake chamber length, bake time and product diameter (or
area). Another term often used is Time of Delivery (TOD). TOD is always greater than bake time as it
measures the time from the leading edge entering the bake chamber until the time the trailing edge exits the
bake chamber.
ELECTRIC SHOCK HAZARD
DURING NORMAL OPERATION, DO NOT ATTEMPT TO SERVICE THE UNIT UNTIL THE COOL-DOWN
CYCLE IS COMPLETE AND THE FAN SHUTS OFF. DO NOT DISCONNECT THE POWER SUPPLY
UNTIL THE COOL-DOWN CYCLE IS COMPLETE. PERSONAL INJURY AND DAMAGE TO THE OVEN
COULD OCCUR FROM SHUTTING OFF POWER DURING THE COOL-DOWN CYCLE.
PREVENTIVE MAINTENANCE
Although this oven has been designed to be as trouble free as possible, periodic preventive maintenance is
essential to maintain peak performance. It is necessary to keep the motors, fans, and electronic controls free of
dirt, dust, and debris to insure proper cooling. Overheating is detrimental to the life of all components
mentioned. The periodic intervals for preventive cleaning may vary greatly depending on the environment in
which the oven is operating. You must discuss the need for preventive maintenance with your Authorized
Service Company to establish a proper program. If there are any questions that the Service Company cannot
answer, contact the Lincoln Foodservice Service Department.