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Lincoln 1132-000-V-KF005-QS Conveyor Electric Oven Overview
Air Impingement
- 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
- Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures.
Variable Speed Continuous Cook Platform
- Variable speed continuous cook platform moves product through the oven one after another improving product flow during cooking eliminating the need for constant tending resulting in reduced labor.
Ventless
- Ventless ovens equipped with catalysts are available for ventless installations.
General
- Stainless steel top, front and sides
- 28” (711 mm) wide baking chamber
- 18” (457 mm) wide, 56” (1422 mm) long conveyor belt with product stop
- Front removable fingers and conveyor belt
- Double stackable in ventless operation
- Triple stackable in non-ventless operation
- Front loading glass access door with cool touch handle
- 3” (76.2mm) conveyor opening
- Includes oven start-up/check-out by Welbilt authorized service agent
Controls
- Adjustable temperature from 250°F (121°C) to 600°F (316°C) to accommodate a wide range of products
- Adjustable conveyor speed from 20 seconds to 30 minutes
- Front mounted easyTouch® controls include 8 preset menu items, reversible belt direction, adjustable temperature and cook time
From The Manufacturer
(Quick Ship) Lincoln Impinger® II Ventless Conveyor Oven, electric, front loading, single-deck, single conveyor belt, glass access window, now with easyTouch™ controls, FastBake™ technology (right to left), NSF, UL, CSA, 208v/60/3, 28.0 amps, 10.0 kW
