Lincoln 1962 - Manual
Lincoln 1962 – Manual, read for free online in PDF format. We hope this helps you resolve any issues you may have. If you have further questions, please contact us through the contact form.
Impinger
®
Dual
Technology F
inisher (D
TF-16)
Impinger
®
Dual Technology Finisher (DTF-16)
Single Belt Conveyorized Electric Platform
Specifications:
•
Impinger
®
Dual-Tech Finisher
(DTF-16) combines our patented
Air Impingement with high-
intensity infrared heating
elements to achieve superior
toasting times and crispness.
•
High velocity air impinges
the food for rapid heat transfer,
uniformity and doneness, while
the IR elements provide
superior browning, toasting
and crisping.
•
The DTF-16 offers rapid heating,
cooking, baking and crisping
of foods, and is up to two
times faster than conventional
air impingement and up to
four times faster than
convection ovens.
•
Cool-Skin exterior stays cool to
the touch during operation.
General: The elec tric finisher is self- contained,
conveyorized and stack able up to two high. I t is
designed for counter top use and must be used
with the appropriate 4” legs for proper cooling.
Temperature is adjustable from 250°F (93°C ) to
650°F (343°C ). Conveyor speed is adjustable from
15 seconds to 15 minutes cook ing time. Conveyor
and air distribution fingers are removable
through the side -access panels for easy cleaning.
Removable crumb pans are located below the
conveyor belt outside the bak ing chamber.
Controls: The controls are located on the rear
right hand side of the finisher. I t includes a power
on- off switch, temperature control, conveyor
speed control, and four one -touch preset buttons.
Construc tion: Ex terior is fabricated from No. 4
finish stainless steel. The air distribution system
consists of a mixed-flow type fan powered by a
frac tional hp AC motor. The heated air is forced
through air distribution fingers located in the
bak ing chamber above and below the conveyor.
Each finger has the required number of holes
to maximize the air impingement effec t on the
food produc t passing through the chamber on
the conveyor belt. The conveyor belt is a flexible
stainless steel design with capacity for 16”
(406mm) wide produc t and a travel distance of 53”
(1346mm), of which 23” (584mm) is in the bak ing
chamber. An AC, brushless motor powers the
direc t drive conveyor.
The fuses for the controls and blower motor are
located on the back of the control box.
Standard Features:
Models:
1962
1961
1111 North Hadley Road
P.O. Box 1229
Fort Wayne, Indiana 46801-1229
Tel 1.260.459.8200
Fax 1.260.436.0735
E mail [email protected]
web www.lincolnfp.com
www.lincolnfp.com
•
Variable speed conveyor moves
products through the finisher,
improving product flow during
toasting and virtually
eliminating labor.
•
Consistency of conveyorized
product movement is a definite
advantage over batch type
toasters, as it eliminates the
need for constant tending.
"Loading the manual" means you need to wait until the file loads and becomes available for online reading. Some manuals are very large, and the time they take to appear depends on your internet speed.
