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Impinger II – Digital Advantage Ops Manual –Dom & Int’l
23
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 preventative cleaning may vary greatly depending upon 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 is any question the service company cannot answer, contact the Lincoln Foodservice Product, LLC Service
Department.
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 air concentrates heat on the product. Greater heat transfer rates, which
result in products baking two or four times faster than conventional means, are possible with “AIR IMPINGEMENT.”
The “AIR IMPINGEMENT” process develops the high velocity air stream with a specially designed fan that draws
super-heated air from a heat source (either gas or electric). This air is directed through a plenum chamber to
patented “JET FINGERS” which have hundreds of focused jet ports 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 after another 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 which heats the food
product.
USE OF OVEN
We encourage you to experiment with the oven by trying different temperature settings and belt speeds. Also, try
to control the cooking of the product by arranging the optional ½ (#1129) and full close off plate (#1128), shown on
page 18. Also shown on page 18 are additional columnating plates that are available for various applications.