2501/1353

Lincoln Digital Single Belt Conveyorized Oven

2501/1353
Last items in stock
SAR 36,590.00
VAT included
Free Shipping
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven
Lincoln Digital Single Belt Conveyorized Oven

Lincoln Digital Single Belt Conveyorized Oven

  • 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 standard impingement ovens, depending on food product cooked
  • Uniform heating/cooking of food products offer a wide tolerance for rapid baking at a variety of temperatures.
  • Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending
  • Oven has one self-contained heating system
  • Reversible conveyor direction
  • Push button controls assure consistency and are easy for operators to program and adjust
2501/1353
Last items in stock
SAR 36,590.00
VAT included

  • 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 standard impingement ovens, depending on food product cooked
  • Uniform heating/cooking of food products offer a wide tolerance for rapid baking at a variety of temperatures.
  • Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending
  • Oven has one self-contained heating system
  • Reversible conveyor direction
  • Push button controls assure consistency and are easy for operators to program and adjust

More Info About Product

More Features:

  • Electric Baking/Finishing Oven is self-contained, conveyorized and stack-able up to two (2) high
  • Designed for counter-top use and must be used with appropriate four-inch (4”) legs for proper cooling
  • Temperature is adjustable from 90°F (32°C) to 600°F (315°C)
  • Conveyor speed is adjustable from 30 seconds to 15 minutes cooking time
  • Conveyor and air distribution fingers are removable through the side-access panels for easy cleaning
  • The conveyor is offered in either the thirty-one inch (31”) standard length or fifty inch (50”) extended model
  • Crumb pans are located below the conveyor belt outside the baking chamber on the extended conveyor only

New Digital Controls:

  • The oven controls are located on the front of the oven
  • It includes a power on/off switch, temperature control, conveyor speed control, and four preset menu buttons
  • Digital time and temperature display.

Construction:

  • Exterior is fabricated from No. 4 finish stainless steel
  • The air distribution system consists of an axial type fan powered by 1/10 hp AC motor
  • The heated air is forced through four (4) distribution fingers located in the baking chamber with two (2) above the conveyor belt and two (2) below
  • Each finger has required number of holes to create the air impingement effect on the food product passing through the baking 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 31” (787 mm) on the standard conveyor or 50” (1269 mm) on the extended conveyor, of which 20” (508 mm) is in the baking chamber
  • The direct drive conveyor is powered by a DC stepping motor
  • The fuses for the controls and blower motor are located on the side of the control box
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