Lincoln Oven 1961 User Manual

Impinger® Dual Technology Finisher (DTF-16)  
Single Belt Conveyorized Electric Platform  
Models:  
1962  
1961  
Standard Features:  
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  
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.  
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.  
Specifications:  
Construction: Exterior is fabricated from No. 4  
General: The electric finisher is self-contained,  
conveyorized and stackable up to two high. It is  
designed for countertop 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 cooking time. Conveyor  
and air distribution fingers are removable  
finish stainless steel. The air distribution system  
consists of a mixed-flow type fan powered by a  
fractional hp AC motor. The heated air is forced  
through air distribution fingers located in the  
baking chamber above and below the conveyor.  
Each finger has the required number of holes  
to maximize the air impingement effect on the  
food product passing through the chamber on  
the conveyor belt. The conveyor belt is a flexible  
stainless steel design with capacity for 16”  
(406mm) wide product and a travel distance of 53”  
(1346mm), of which 23” (584mm) is in the baking  
chamber. An AC, brushless motor powers the  
direct drive conveyor.  
through the side-access panels for easy cleaning.  
Removable crumb pans are located below the  
conveyor belt outside the baking chamber.  
Controls: The controls are located on the rear  
right hand side of the finisher. It includes a power  
on-off switch, temperature control, conveyor  
speed control, and four one-touch preset buttons.  
The fuses for the controls and blower motor are  
located on the back of the control box.  
1111 North Hadley Road  
P.O. Box 1229  
Fort Wayne, Indiana 46801-1229  
Tel 1.260.459.8200  
Fax 1.260.436.0735  
 

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