Lincoln 2500-4/1346 Conveyor Electric Oven

Lincoln 2500-4/1346 Single Deck Electric Conveyor Oven

LIN-2500-4/1346
Details

Lincoln 2500-4/1346 Single Deck Electric Conveyor Oven

SKU LIN-2500-4/1346

$10,288.00

Net 30 or as low as 251.16/mo with Credit Key Apply Now

Resources

Product PDF

Certifications

CE
cULus
UL EPH Classified

Lincoln 2500-4/1346 Specs

Brand Lincoln
Model Number 2500-4/1346
Weight 240 lbs
Width 50"
Depth 31.4"
Height 18"
Power Type electric
Installation Type countertop
Number Of Decks 1 deck
Heating Type impingement
Belt Width 16"
Belt Length 50"
Oven Type conveyor
Deck Style Wire Rack
Voltage 208/240v
Certifications CE, cULus, UL EPH Classified

The Lincoln 2500-4/1346 Dual Voltage Digital Countertop Impinger (DCTI) Electric Oven - Standard Dual Voltage (208V/240V) Model

Why use Lincoln Oven?

The Lincoln electric Countertop Impinger (CTI) ovens put large-oven capacity almost anywhere you need it. Small enough to fit on most commercial countertops, but large enough to replace a half-sized convection oven or up to five microwave ovens. Lincoln CTI's utilize a 16" (406mm) wide conveyor belt and 20" (508mm) baking chamber; and can be stacked two high. They are available in 208v and with 240v with UL Category KNLZ listed for ventless applications (Local codes prevail) Lincoln Countertop Impingers are also available in quiet/slower bake models. The Digital CTI is manufactured with state-of-the-art positive detent digital controls. The intuitive interface of the "push button" control panel with a digital temperature display and four (4) pre-set menu options provides a 'simple-to-operate' end-user experience with consistent throughput. The Digital CTI also includes a robust, ‘stepper’ motor for the conveyor that is push-button reversible and provides a bake time range from 30 seconds to 15 minutes. The tem-perature range is a wider 90°F (32°C) to 600°F (315°C).

Lincoln 2500-4/1346 Standart 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 offers a wid tolerance for rapid baking at a variety of temperatures.
  • Variable speed Continuous Cook Platform moves product through the oven one after another, improving product flow during cooking and virtually eliminating labor.
  • Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending.
  • New Dual Voltage oven will automatically convert 208V or 240V to the correct voltage.
  • Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.
  • Digital/Programmable controls.
  • 3” conveyor opening
  • Ventless ovens equipped with catalysts are available for ventless installations.

Lincoln 2500-4/1346 Specification

  • 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 (96°C) to 550°F (288°C). Conveyor speed is adjustable from thirty (30) seconds to ten (10) minutes cooking time. Conveyor and air distribution fingers are removable through the side-access panels for easy cleaning. The conveyor is a fifty-inch (50”) extended model. Crumb pans are located below the conveyor belt outside the baking chamber on the extended conveyor only.
  • Controls:The oven programmable digital controls are located on the front of the oven. It includes a power on/off switch, temperature and conveyor speed control buttons, conveyor direction button, and digital display.
  • Electrical Service:Heat is supplied by one (1) element at 5600 watts. Each oven is rated at 6 kW. Voltage sensing and power management automatically adjusts power to electrical system voltage. The oven comes with a factory installed cord with NEMA 6-50 plug. A separate circuit breaker is required for each oven deck with the proper voltage, amperage, phase and hertz as indicated by model number.
  • Ventilation: is recommended, but not required. Local codes prevail. These are the ‘authority having jurisdiction’ as stated by the National Fire Protection Association, Inc. in NFPA-96-1994.
  • Spacing: The oven must have 6” (152mm) of clearance from combustible surfaces and 24” (610 mm) clearance on both sides from other cooking equipment. The conveyor is removed from the control side of the oven.
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