Lincoln Impinger Conveyor Pizza Oven 2504
| 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 or 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. |
| Digital Controls 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. |
| Ventless Certification KNLZ certification means no venting hood is required [local codes prevail]. |
| Dual Voltage Dual voltage feature eliminates the need to figure out voltage requirements—simply plug the oven in, and it will automatically convert to the appropriate voltage. |
| Stackable Can be stacked two high to maximize space efficiency. |
| Conveyor Speed Adjustable conveyor speed from 30 seconds to 15 minutes cooking time for menu flexibility. |
| Temperature Control Adjustable temperature from 250°F (121°C) to 600°F (315°C) to accommodate a wide range of products. |
| Air-Flow Direction |
Horizontal Air Flow
|
| Maximum Temperature |
250
|
| Display |
Digital
|
| Material |
Stainless Steel
|
| Pizza Capacity |
16 inch max.
|
| Heating Chamber |
16 x 20 inch
|
The Counter Impinger puts large oven capacity almost anywhere you need it. It is small enough to replace a half sized convection oven or up to five microwave ovens. The CTI utilizes a 16" (460 mm) wide conveyor belt and 20" (508 mm) baking chamber, and can be stacked up to two high.
