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Lincoln V2500 Ventless Electric Countertop Impinger Pizza 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
- 20” (508mm) wide baking chamber
- Stackable up to two high
- 3” conveyor opening
- 4” legs
Controls
- Adjustable temperature from 90°F (32°C) to 600°F (316°C) to accommodate a wide range of products
- Adjustable conveyor speed from 30 seconds to 15 minutes cooking time for menu flexibility
- Digital controls feature reversible conveyor direction, manual override, speed, temperature, and four (4) pre-set menu buttons with menu item, cook time and temperature displayed
From The Manufacturer
Ventless Digital Countertop Impinger® (DCTIV) Oven, electric, single stack, 20"W baking chamber, adjustable conveyor speed from 30 seconds to 30 minutes, 90°F (32°C) to 600°F (315°C) temperature range, stainless steel exterior, 208/240/60/1-ph, 6.0kW, 27 amps, NEMA 6-50P, cULus, UL EPH Classified, CE
