Product

Pizza Oven

Lincoln - 1100

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Description

  • Air Impingement Technology
    • 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.
  • Removable Conveyor
    • Front-loading easy to remove conveyor.
  • 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 products through the oven one after another, improving product flow during cooking and virtually eliminating labor.
  • Safety
    • Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending.
  • Self-Contained Heating System
    • The Impinger II Express has one self-contained heating system.
  • Customer Specific Air Fingers
    • Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.
  • Ventless Models Available
    • No need for expensive, noisy, energy consuming ventilation systems

Product Spec

Impinger II Express Conveyor Oven (1100 Series) - Electric
The most versatile Impinger Conveyor Pizza oven on the market, now available as a Ventless Oven
W x D x H 603/4" x 471/2" x 451/2"
154.3cm x 120.7cm x 115.6cm
Weight 325 lb
147.4 kg
Power Input Type Electric
Primary Power Input 208-240 V x 60 Hz x 1 PH
208-240 V x 60 Hz x 3 PH
Certifications AutoQuotesCECSAUL Sanitation
Impinger II Express Conveyor Oven (1100 Series) - Gas
The most versatile Impinger Conveyor Pizza oven on the market, now available as a Ventless Oven
W x D x H 603/4" x 471/2" x 451/2"
154.3cm x 120.7cm x 115.6cm
Weight 325 lb
147.4 kg
Power Output 40000.00 N/A
Power Input Type Gas - Natural
Certifications AutoQuotesCECSAUL Sanitation

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