Impinger FASTBAKE - Oven Lincoln - Free user manual and instructions

USER MANUAL Impinger FASTBAKE Lincoln

Impinger® Conveyor Oven Series 3200, Models 3240 –3255 –3270

Installation, Operation and Maintenance Manual

Exterior view of a stainless steel electric oven with wheels and a labeled 'Lincoln' branding (no additional text or symbols visible)

Original Instruction

Safety Notices

As you work on Lincoln equipment, be sure to pay close attention to the safety notices in this manual. Disregarding the notices may lead to serious injury and/or damage to the equipment.

Throughout this manual, you will see the following types of safety notices:

! DANGER

Text in a Danger box alerts you to an eminent personal injury situation. Be sure to read the Danger statement before proceeding, and work carefully.

▲ Warning

Text in a Warning box alerts you to a potential personal injury situation. Be sure to read the Warning statement before proceeding, and work carefully.

Caution

Text in a Caution box alerts you to a situation in which you could damage the equipment. Be sure to read the Caution statement before proceeding, and work carefully.

Procedural Notices

As you work on Lincoln equipment, be sure to read the procedural notices in this manual. These notices supply helpful information which may assist you as you work.

Throughout this manual, you will see the following types of procedural notices:

Important

Text in an Important box provides you with information that may help you perform a procedure more efficiently. Disregarding this information will not cause damage or injury, but it may slow you down as you work.

NOTE: Text set off as a Note provides you with simple, but useful, extra information about the procedure you are performing.

Read These Before Proceeding:

DANGER

Do not install or operate equipment that has been misused, abused, neglected, damaged, or altered/modified from that of original manufactured specifications.

▲Warning

Improper installation adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before installing or servicing this equipment..

▲Warning

Authorized Service Representatives are obligated to follow industry standard safety procedures, including, but not limited to, local/national regulations for disconnection / lock out / tag out procedures for all utilities including electric, gas, water and steam.

▲Warning

This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental capabilities, or lack of experience and knowledge, unless they have been given supervision concerning use of the appliance by a person responsible for their safety. Do not allow children to play with this appliance.

▲Warning

This equipment is intended for indoor use only. Do not install or operate this equipment in outdoor areas.

▲Warning

Do not use electrical appliances or accessories other than those supplied by the manufacturer.

FOR YOUR SAFETY

Do Not Store Or Use Gasoline Or Other Flammable Vapors Or Liquids In The Vicinity Of This Or Any Other Appliance.

▲Warning

Never use a high-pressure water jet for cleaning or hose down or flood interior or exterior of units with water. Do not use power cleaning equipment, steel wool, scrapers or wire brushes on stainless steel or painted surfaces.

Caution

Maintenance and servicing work other than cleaning as described in this manual must be done by authorized service personnel.

NOTE: Proper installation, care and maintenance are essential for maximum performance and trouble-free operation of your equipment. Visit our website www.mtwkitchencare.com for manual updates, translations, or contact information for service agents in your area.

Table of Contents

Section 1 General Information

Standard Features....5

Purchaser's Responsibility....5

Additional Requirements....5

Model Number Key 6

Section 2 Installation

Exterior Dimensions - 3240....7

Exterior Dimensions - 3255....8

Exterior Dimensions - 3270....9

Specifications 10

Canopy Ventilation Recommendations 12

Installation Requirements....13

Gas Code Requirements 13

Electrical Code Requirements....13

Spacing Requirements 14

Ventilation Requirements....14

Restraint Requirement – Gas Oven(s) on Casters, U.S. and Australia ....15

Installation....15

Unloading 15

Uncrating....15

Manual Gas Valve Installation....16

Stand and Finger Assembly....16

Installation Checklist 18

Checklist 19

Start-Up Procedures....19

Smoke Candle Test – Ventilation System Verification 19

Finger Housing Baffle Plate Adjustments....20

Section 3 Operation

Information on Use of Oven 21

Oven Start-Up Instructions 22

To Turn a Conveyor Off or Back On 22

Oven Shut-Down Instructions 22

Section 4 Maintenance

Preventive Maintenance....23

Daily Cleaning 23

Weekly Cleaning....24

Section 5 Troubleshooting

Before Calling for Service Checklist ....27

Thermal Cut-Out Switch for Control Box Components 27

THIS PAGE INTENTIONALLY LEFT BLANK

Section1 GeneralInformation

Standard Features

• Faster bake times improve time of service.
• Advanced Air Impingement Technology enhances bake quality and uniformity.
• Improved product flow during cooking reduces operation costs.
• Research and Applications support for continued operational success.
• New FastBake™ Technology designed to bake up to 35% faster than other conveyor ovens without increased noise levels or loss of product quality!

Purchaser's Responsibility

It is the responsibility of the purchaser:

1. To see that the gas and electric services for the oven are installed on site in accordance with the manufacturer's specification.
2. To unload, uncrate, and install the oven in its proper location; in accordance with this installation/operation manual.
3. To see that the gas and electric services are connected properly by a qualified installer of your choice. For installation in the State of Massachusetts: Installation of this oven must be performed by a licensed plumber or gas fitter. All such connections must be in accordance with applicable code requirements. Refer to "Installation Requirements" section for specific information.
4. To arrange for inspection and operation check-out by an Authorized Service Technician as described below:

Do not attempt to operate the oven until connection of utility service has been fully inspected by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative. This service is required by Lincoln Foodservice Products, LLC in order to assist the purchaser in proper start-up of the oven on site. Please note the specific details on the Warranty and make certain connections are made to proper utility services.

The warranty shall not apply if the oven(s) are started up and operated prior to the utilities and oven being inspected and check-out made by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative.

ADDITIONAL REQUIREMENTS

• Obtain from your local gas provider and post in a prominent location instructions to be followed in the event gas odors are detected.
• It is required that the oven be placed under a ventilation hood to provide for adequate air supply and ventilation.
• Minimum clearances must be maintained from all walls and combustible materials. See "Spacing Requirements" section for more information.
• Keep the oven free and clear of combustible material.
• Adequate clearance for air openings to the combustion control chamber on the right side of the oven is required.
• Do not obstruct the ventilation holes in the control panels, as these provide the combustion air for the burner and cooling air for the controls.
• The oven is to be operated only on the type of gas and/or electricity as shown on the specification plate.
• The power burner will not operate and gas will not flow through the burner without electrical power.
• This manual should be retained for future reference.
• The electrical wiring diagram is located under the control box covers.

IN AUSTRALIA: Refer to Standard AS 5601. This standard specifies the requirements for piping, flues, ventilation and appliance installation associated with use of or intended use of fuel gases. The requirements of AS 5601 are to be used in conjunction with, but do not take precedence over, any statutory regulations that may apply in any area.

All ovens require separate service and dedicated neutral.

Gas Pressure Conversion

Inches of Water Column	kPa m-Bar		Millimeters of Water Column
3.5	0.87	8.70	88.9
4.5	1.12	11.2	114.3
7	1.74	17.40	177.8
10	2.48	24.87	254.0
10.5	2.61	26.11	266.7
11	2.73	27.36	279.4
14	3.48	34.81	355.6
14.5	3.61	36.05	368.3

Model Number Key

Example: 3240-000-L-K2300

TUNNEL DEPTH 32 40 0 0- OVEN TUNNEL WIDTH LANGUAGE/AGENCY CODE CUSTOM CONFIGURATION CODE (i.e. General Market or Customer Specific) BELT TYPE 0 = Solid Belt 5 = Split Belt PANEL SETUP CODE FUEL TYPE/ELECTRICAL SUPPLY N = Natural L = Propane 0 L K2300

Code Language Country
0 English Dom. & Int. Default
B French CE – France/Luxembourg
C German CE – Germany
D	Italian	CE – Italy
E	Spanish	CE – Spain
F English CE – UK/India/Africa/Hungary
G Spanish Mexico/Latin America
H	Portuguese	CE – Portugal
I	Not Used	---
J	Danish	CE – Denmark
K	Dutch & French	CE – Belgium
L	Dutch	CE – Netherlands
M	Greek	CE – Greece
N	Finnish	CE – Finland
O	Restricted	---
P	Norwegian	CE – Norway
Q	English	Japan
R	Swedish	CE – Sweden
S English		Australia
T	Mandarin	China
U	Restricted	---
V English Pacific Rim/Korea
W	English	Middle East/Africa
X	Not Used	---
Y	Not Used	---
Z	Not Used	---

Code	Fuel Type
B	400V/230V/3Ph/50Hz
D	380V/220V/3Ph/50Hz
G	415V/240V/3Ph/50Hz
J	208V/1Ph/60Hz
M	220V/1Ph/60Hz
P	240V/1Ph/60Hz
R	208V/3Ph/60Hz
S	480V/3Ph/60Hz
V	240V/3Ph/60Hz
N	Natural
L	Propane

Section2 Installation

Exterior Dimensions - 3240

	77.61" (1971 mm)
	17.44"(443 mm)	40.41" (1026 mm)	17.4"(442 mm)
	11.66"(296 mm)
26.02"(661 mm)

60.34"

(1533 mm)

39.78"

(1010 mm)

19.22"

(488 mm)

77.75

(1975 mm)

61.86"

(1571 mm)

Exterior Dimensions - 3255

94" (2347 mm) 13-1/8" (333 mm) 36" (914 mm) 24-1/2" (522 mm) 47-3/8" (1203 mm) 33-3/4" (857 mm) 5" (127 mm) 1/2" NPT (Gas) 21-5/8" (549 mm) 21-1/4" (540 mm)

Gas Supply 1/2" NPT 7-1/16" (179 mm) 55" (1400 mm) 59-5/8" (1515 mm) 93-3/4" (2381 mm) 43-1/4" (1098 mm) 3-1/4" (80 mm) Door Open 54-3/4" (1391 mm) 21-5/8" (549 mm) 10-7/8" (276 mm) 38-3/4" (984 mm) Shown with open glass access door

Exterior Dimensions - 3270

Specifications

Electrical Service — All Gas Models

	Voltage (AC) Phase Hz		Model 3240/3255 Amps	Model 3270 Amps
Single Oven 120 1 60	6.0 14.0
Double Stack 120 1 60	12.0 28.0
Triple Stack 120 1 60	18.0 42.0
International Ovens (Single Stack)	230/240 1 50 3	15 7.3

General Information - 3240 Natural Gas Ovens

Model	Energy	Power	Voltage	Current	Phase	Hz	Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	Nat. Gas	115,000 BTU	120 VAC	6 Amps	1	60 Hz	8 – 14" W.C.	1"
Double Stack	Nat. Gas	230,000 BTU	120 VAC	12 Amps	1	60 Hz	8 – 14" W.C.	1-1/4"
Triple Stack	Nat. Gas	345,000 BTU	120 VAC	18 Amps	1	60 Hz	8 – 14" W.C.	1-1/2"
Single Oven	Nat. Gas G20	31 kW (HI)144 MS/hr3.88 m3/hr	230 VAC	3.15 Amps	1	50 Hz	2.00 - 3.48 kPa	1"
Single Oven	Nat. Gas G25	26 kW (HI)	230 VAC	3.15 Amps	1	50 Hz	2.00 - 3.48 kPa	1"

General Information - 3240 Propane Gas Ovens

Model	Energy	Power	Voltage	Current	Phase	Hz	Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	L.P. Gas	115,000 BTU	120 VAC	6 Amps	1	60 Hz	11.5 – 14" W.C.	3/4"
Double Stack	L.P. Gas	230,000 BTU	120 VAC	12 Amps	1	60 Hz	11.5 – 14" W.C.	1"
Triple Stack	L.P. Gas	345,000 BTU	120 VAC	18 Amps	1	60 Hz	11.5 – 14" W.C.	1-1/4"
Single Oven	L.P. Gas G30	37 kW (HI) 2.315 kg/hr	230 VAC	3.15 Amps	1	50 Hz	2.85 – 3.48 kPa	3/4"
Single Oven	L.P. Gas G31	31 kW (HI) 144 MS/hr 1.14 m3/hr 2.545 kg/hr	230 VAC	3.15 Amps	1	50 Hz	2.85 – 3.48 kPa	3/4"

General Information - 3240 Electric Ovens

Model	Energy	Power	Voltage	Current	Phase	Hz	Recommended Electrical Specifications
3240-XXX-B-KXXXX	Electric	24kW	400/230 Vac	35 Amps	3	50 Hz	5 Wires, 3 Poles 1N-1G
3240-OXX-R-KXXXX	Electric	24kW	120/208 Vac	67 Amps	3	60 Hz	4 Wires, 3 Poles -1G
3240-OXX-V-KXXXX	Electric	24kW	120/240 Vac	58 Amps	3	60 Hz	4 Wires, 3 Poles -1G
3240-XXX-D-KXXXX	Electric	24kW	380Y/220 Vac	37 Amps	3	50 Hz	5 Wires, 3 Poles 1N-1G
3240-XXX-G-KXXXX	Electric	24kW	415Y/240 Vac	34 Amps	3	50 Hz	5 Wires, 3 Poles 1N-1G

General Information - 3255 Natural Gas Ovens

Model Energy	Power Voltage	Current Phase Hz					Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	Nat. Gas	145,000 BTU	120 VAC	6 Amps	1	60 Hz	8 – 14" W.C.	1"
Double Stack	Nat. Gas	290,000 BTU	120 VAC	12 Amps	1	60 Hz	8 – 14" W.C.	1-1/4"
Triple Stack	Nat. Gas	435,000 BTU	120 VAC	18 Amps	1	60 Hz	8 – 14" W.C.	1-1/2"
Single Oven Nat. Gas	42.5 kW (HI)153 MS/h4.44 m^3/hr		230 VAC		1	50 Hz	2.00 - 3.48 kPa	1"

General Information - 3255 Propane Gas Ovens

Model Energy	Power Voltage	Current Phase Hz				Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	L.P. Gas	145,000 BTU	120 VAC	6 Amps	1	60 Hz	11.5 – 14" W.C.
Double Stack	L.P. Gas	290,000 BTU	120 VAC	12 Amps	1	60 Hz	11.5 – 14" W.C.
Triple Stack	L.P. Gas	435,000 BTU	120 VAC	18 Amps	1	60 Hz	11.5 – 14" W.C.
Single Oven	L.P. Gas G30	42.5 kW (HI)153 MS/h1.30 m^3 /hr3.208 Ks/hr	230 VAC	3.15 Amps	1	50 Hz	2.85 – 3.48 kPa
Single Oven	L.P. Gas G31	42.5 kW (HI)153 MS/h2.918 Ks/hr	230 VAC	3.15 Amps	1	50 Hz	2.85 – 3.48 kPa

General Information - 3270 Natural Gas Ovens

Model Energy	Power Voltage	Current Phase Hz					Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	Nat. Gas	150,000 BTU	120 VAC	14 Amps	1	60 Hz	8 – 14" W.C.	1"
Double Stack	Nat. Gas	300,000 BTU	120 VAC	28 Amps	1	60 Hz	8 – 14" W.C.	1-1/4"
Triple Stack	Nat. Gas	450,000 BTU	120 VAC	42 Amps	1	60 Hz	8 – 14" W.C.	1-1/2"
International (Single Stack)	Nat. Gas	43.9 kW Hi 158.26 MJ 4.59 m ^3 /hr	230/240 VAC	7.3 Amps	1	50 Hz	17.4 mbar 2.00 – 3.48 kPa	1"

General Information - 3270 Propane Gas Ovens

Model Energy Power Voltage		Current Phase Hz					Gas Supply Pressure	Gas Pipe Size (NPT)
Single Oven	L.P. Gas	150,000 BTU	120 VAC	14 Amps	1	60 Hz	11.5 – 14" W.C.	3/4"
Double Stack	L.P. Gas	300,000 BTU	120 VAC	28 Amps	1	60 Hz	11.5 – 14" W.C.	1"
Triple Stack	L.P. Gas	450,000 BTU	120 VAC	42 Amps	1	60 Hz	11.5 – 14" W.C.	1-1/4"
International (Single Stack)	L.P. Gas G30	43.9 kW Hi 158.26 MJ 1.3 m3/hr 3.32 kg/hr	230/240 VAC	7.3 Amps	1	50 Hz	27.4 mbar 2.85 – 3.48 kPa	3/4"
Single Stack	LP Gas G31	43.9 kW Hi 158.26 MJ 1.3 m3/hr 3.01 kg/hr	230/240 VAC	7.3 Amps	1	50 Hz	27.4 mbar 2.85 – 3.48 kPa	3/4"

NOTE: For proper operation, the gas valve requires a nominal inlet pressure of 7 inches H_2O column for natural gas and 11 inches of H_2O column for L.P. gas, unless otherwise specified. A minimum inlet pressure of 1.0 inch of H_2O above the manifold setting (NAT. manifold 3.5" H_2O , L.P. manifold 10" H_2O ) must be maintained with no pressure drop from the no load to full load condition. The maximum inlet pressure must be maintained at or below 1/2 PSIG (14.5 inches H_2O column). Refer to the Gas Pressure Conversion chart in Section 1 for pressure conversions.

Canopy Ventilation Recommendations

18"-24" 457 mm - 610 mm Capture Area Capture Area Capture Velocity Capture Velocity C D E F A B C

Dimension	Single or Double Stack			Triple Stack *
	3240 3255 3270
A 96 in (2438 mm)	108 in (2743 mm)	120 in (3048 mm)	10 ft (3039 mm)
B 8 in (203 mm)	8 in (203 mm)	8 in (203 mm)	22 in (559 mm)
C 22 in (559 mm)	22 in (559 mm)	22 in (559 mm)	22 in (559 mm)
D	80 in (2032 mm)	80 in (2032 mm)	80 in (2032 mm)	6 ft 8 in (2020 mm)
E	12 in (305 mm)	12 in (305 mm)	12 in (304 mm)
F	80 in (2032 mm)	80 in (2032 mm)	80 in (2032 mm)	6 ft 6 in AFF (1981 mm)
Exhaust Flow	1400 – 1600 CFM	1600 – 2000 CFM	1800 – 2400 CFM	—

AFF = Above Finished Floor
* Hood dimensions shown are for island mount - Size reductions may be possible for wall mount units.

NOTE: Hood dimensions and the positioning of the hood over the oven will vary with hood manufacturers.

NOTE: Lincoln can provide oven spec sheets that show the dimensions of the oven, kW or BTU ratings and other information that will be useful to both the ventilation hood supplier and the HVAC contractor.

Installation Requirements

! DANGER

All utility connections and fixtures must be maintained in accordance with local and national codes.

Conversion of this appliance from one type of gas to another must only be performed by qualified, licensed, and authorized installation or service personnel. Conversion without the proper components may result in fire or explosion.

Warning

A manual shut-off valve must be installed in the gas supply (service) line upstream of this appliance and in a position where it can be reached quickly in the event of an emergency.

Safe and satisfactory operation of this oven depends to a great extent upon its proper installation, and it should be installed, as applicable in accordance with the National Fuel Gas Codes, ANSI Z223.1/NFPA 54, latest version, manufacturers' installation instructions and local municipal building codes.

1. The oven and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.45 kPa).
2. The oven must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply system at test pressures equal to or less than 1/2 psig (3.45 kPa).

IN MASSACHUSETTS: The minimum length of a flexible gas supply hose is thirty-six (36") inches.

IN CANADA: The installation of these appliances is to be in accordance with CSA B.149.1 latest version – Natural Gas and Propane Installation Code – and/or local codes.

IN AUSTRALIA: To be installed in accordance with AS 5601-2004 and 4563-2004 Gas Installation Code.

NOTE: In the event that verification of pilot flame is needed, a small mirror may be utilized for verification.

If flexible services are provided, they must meet code requirements for such installation.

ELECTRICAL CODE REQUIREMENTS

Warning

This appliance must be grounded and all field wiring must conform to all applicable local and national codes. Refer to rating plate for proper voltage. It is the responsibility of the end user to provide the disconnect means to satisfy the authority having jurisdiction.

Warning

This equipment must be positioned so that the plug is accessible unless other means for disconnection from the power supply (e.g., circuit breaker or disconnect switch) is provided.

When installed, this appliance must be electrically grounded and its installation must comply with the National Electric Code, ANSI-NFPA 70, latest edition, the manufacturers' installation instructions, and applicable local municipal building codes.

IN CANADA: All electrical connections are to be made in accordance with CSA C22.2 latest version – Canadian Electrical Code and/or local codes.

ALL OTHER COUNTRIES: Local gas and/or electrical codes will prevail.

1. Strain Relief is provided with each oven. International Dealer/Distributors provide applicable power cord/plug for each customer.
2. All pole disconnection switch must have 3 mm open contact distance.
3. To prevent electrical shock, an equal potential bonding ground lug is provided in the back. This allows the oven to be connected to an external bonding system.
4. If used as double or triple stack and each oven has its own disconnection switch, all switches should be close together.

SPACING REQUIREMENTS

▲ Warning

To avoid instability the installation area must be capable of supporting the combined weight of the equipment and product. Additionally the equipment must be level side to side and front to back.

The oven must have 6 inches (152 mm) of clearance from combustible surfaces. In case other equipment is located on the right side of oven, a minimum clearance of 24 inches (609 mm) is required from that equipment.

FOR ALL OVENS: A 24-inch (609 mm) clearance at the rear of the oven must be obtainable for service access.

FOR PERMANENTLY INSTALLED OVENS: A permanently installed (unmovable) oven requires a minimum of 13 feet clearance on the right hand side to allow for conveyor removal, cleaning, and servicing.

NOTE: Do not install this (these) oven(s) in any area with an ambient temperature in excess of 95^ F/ 35^ C. Doing so will cause damage to the unit.

VENTILATION REQUIREMENTS

A VENT IS REQUIRED: Local codes prevail. These are the "authority having jurisdiction" as stated by the NATIONAL FIRE PROTECTION ASSOCIATION, INC. in NFPA 96 latest edition. In addition, to be in compliance with the NFPA 54 Section 10.3.5.2, this unit must be installed with a ventilation hood interlock that prevents the unit from operating when the ventilation hood is off. For further ventilation information, see below.

Ventilation Guidelines

A ventilation hood is required to remove heat and cooking odors. For gas ovens, a ventilation hood is also required to remove the products of combustion. The hood and HVAC installation must meet local codes to gain approval by the authority having jurisdiction. Requirements may vary throughout the country depending on the location by city, county, and state. Obtain information from the authority having jurisdiction to determine the requirements for your installation. (NOTE: This oven is considered as "Light Duty for Baking" when evaluated for code vent requirements.) Obtain information and review copies of codes or documents that will be used to inspect and approve your installation. Your ventilation hood supplier and HVAC contractor should be contacted to provide guidance. A properly engineered and installed ventilation hood and HVAC system will expedite approval and reduce oven maintenance costs. Proper ventilation is the oven owner's responsibility.

The ventilation hood must operate in harmony with the building HVAC system. It typically requires between 1600 and 2800 CFM exhaust or more with 70% make-up air. (The "Efficiency" of various hood designs makes it necessary to specify such a wide range of ventilator CFM.) Make up air must be supplied by either a hood design or the HVAC system. This will vary with hoods from various manufacturers.

Caution

Prevent airflow through the cooking tunnel. Air must NOT be directed onto the oven front or at side of cooking area or rear of oven.

Ventilation System

NOTE: These ovens are considered "Light Duty for Baking" when evaluated for code vent requirements.

This information is shown as a guideline for ventilation.

1. Dimensions shown are for ovens without extension shelves. The outside end of the conveyor frame must be a minimum of 8 inches inside the canopy as shown.
2. The capture velocity across the lower edge of the canopy is to be 50 FPM at sides and front.
3. Use filters at rear exhaust area of hood, as shown.
4. At start-up, the CO level must be checked around the oven space under the canopy.
5. This level must be < 10ppm.
6. The ovens are to be centered in the canopy space left-to-right and front-to-back if possible.
7. A 6-inch space at rear of oven is recommended for utilities.
8. Recommend 70% make-up air provided outside of the canopy through perf metal diffusers directed straight down — not at the oven; located at front, sides or both.
9. Room air diffusers must not be directed onto the oven and should be positioned a minimum of 3 feet from the perimeter of the hood to keep them from affecting the oven.

RESTRAINT REQUIREMENT – GAS OVEN(S) ON CASTERS, U.S. AND AUSTRALIA

! DANGER

Legs or casters must be installed and the legs or casters must be screwed in completely to prevent bending. When casters are installed the mass of this unit will allow it to move uncontrolled on an inclined surface. These units must be tethered/secured to comply with all applicable codes.

- The installation shall be made with a gas connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 latest version, and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel, ANSI Z21.41 latest version.

IN CANADA: The installation shall be made with gas connectors that comply with Canadian Code CSA 6.16 latest version and quick disconnects complying to Canadian Code CSA 6.9 latest version.

IN AUSTRALIA: To be installed in accordance with AS 5601-2004 and 4563-2004 Gas Installation Code.

• The installation of the restraint must limit the movement of the oven(s) without depending on the connector, the quick disconnect device or its associated piping to limit the oven movement.
• If the restraint must be disconnected during maintenance or cleaning, it must be reconnected after the oven has been returned to its originally installed position.

Procedure

1. Screw lifting eye "B" of cable assembly to hole "A".
2. Screw eye bolt "C" of cable assembly to stud in wall "D" or floor anchor "E".

NOTE: Installation point is the same for single or stacked ovens.

Back of Oven Wall A B C D E Floor Stud

Installation

The instructions that follow are intended as a guide for preparing for the installation of the Impinger® Conveyor Ovens, Series 3240C, 3255 and 3270. First and foremost, each crate should be examined before signing the Bill of Lading to report any visible damage caused by the trucker in transit, and to account for the proper number of crates.

UNLOADING

When the oven arrives it should consist of:

1. A crate containing oven body, conveyor, fingers, crumb pans, and pan stops. (Some models may have the conveyor packed separately.)
2. A package containing the stand and top.

It is recommended that you have a material-handling device available to unload.

DO NOT LIFT EXCESSIVE WEIGHT!

IF THERE IS APPARENT DAMAGE:

UNITED STATES AND CANADA: Arrangements should be made to file a claim against the carrier, as Interstate Commerce Regulations require that the consignee initiate a claim.

ALL SHIPMENTS TO OTHER COUTRIES: Freight terms will be developed and extended on an individual basis.

Proper and secure storage facilities should be arranged for the oven(s). If necessary, protect it from outdoor or damp conditions at all times before installation.

UNCRATING

When you have all the crates unloaded, open the crates and remove the plastic covers. Inspect at once for concealed damage. If anything appears to be damaged, contact the appropriate persons immediately to file a damage claim. After completing this inspection, finish unpacking the oven and all other components. Be sure to remove the cardboard from the plenum shroud. Move all components inside near the area where they will be assembled in the order in which they will be assembled.

THE OVEN WILL CLEAR THROUGH A 30" (762 mm) DOORWAY BY USING THE FOLLOWING PROCEDURE:

1. Remove conveyor; see "Weekly Cleaning" section for instructions. (Some units may have conveyor packed separately.)

2. Remove thumb screws and baffle from the left side of the oven.

3. Place the left side on a four wheel moving dolly and it will clear a 30" (762 mm) doorway. Or oven can remain on skid and be tilted on its back. Then placed on two four-wheel dollies.

Caution

Do not lift the ovens using the control enclosure. Lift from the main oven cavity only. Damage may occur to the controls of the oven if lifted by the control enclosure.

Pure technical diagram of a mechanical component with no visible text, numbers, or symbols

Manual Gas Valve Installation

When installing the gas valve that is supplied with the oven it is our suggestion that an elbow be placed on the oven pipe first. This will allow the flexible hose to be attached in a downward direction, eliminating possible stress to the hose.

Specifications

Body: Stainless Steel Power: Gas and/or Electric

DB Level: ≤ 71dba Operating Temperature Range:300°F - 600°F (149°C - 316°C)

Stand and Finger Assembly

NOTE: 3255 is used for illustration.

1. The stand is a 55" (1397 mm) x 49" (1245 mm) rectangle. Set it in place with a 55" side facing out. This will be the front of the oven. Using a carpenter's level, level all four (4) sides of the stand. To raise or lower the stand, use the leg adjusters. Ovens on casters require a level floor. NOTE: The oven top is packed with oven stand. Remove top from stand before assembly.

Simple line drawing of a four-legged table with wheels (no text or symbols)

1. Remove the oven from the dolly and set it on the stand. The control panel should be on the right rear as you face the oven. Be sure that the oven sets squarely on the stand and is fully seated. For a single oven, install top. For double, see step 3.

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1. If you purchased a double stack oven, place the second oven on top of the first one. Be sure that it sets on squarely and is fully seated. The control panel goes on the right rear. Now install oven top.

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1. Before installing the retaining brackets in the oven(s), be sure all of the packing material is removed from the plenum shroud. Install the finger retaining brackets by placing them upside down and hooking the retaining pin as shown.

Notch Pin

1. Rotate the finger brackets until the notches in the brackets sit on the retaining pins.

Notch Pin

1. Assemble fingers as shown in steps 7 and 8.

Finger Housing Finger Cover Number Stamped in Panel

1. Insert columnating plate so the step goes under the lip of the finger housing and the plate lies flush with the housing side edge.

Illustration of a hand using a tool to lift a rectangular tray with perforated contents (no text or symbols)

1. Install cover by sliding it on the small end.

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1. Insert assembled finger through door opening starting with lower left. NOTE: The customer MUST tell you what position to place the assembled finger in, for their application.

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1. Install finger in the oven by sliding it over the plenum flange and setting the front bracket. BE SURE THAT THE FINGER SITS SQUARELY OVER THE PLENUM FLANGES AND THE HOLES POINT IN THE PROPER DIRECTION. Top fingers point down, bottom fingers point up.

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1. Repeat step 10 until all ten (10) fingers are installed.

Install conveyor and crumb pans before operation. See "Weekling Cleaning" in Section 4 for instructions.

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1. Attach Motor Cover as shown with bolts provided.

You are now ready for services to be connected. This should be done by licensed electricians and plumbers. See "Specifications" section and "Installation Requirements" section for more information.

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1. The gas piping manifold kit should be installed as shown.

Pure mechanical linkage diagram without any text, numbers, or symbols

Installation Checklist

! DANGER

Check all wiring connections, including factory terminals, before operation. Connections can become loose during shipment and installation.

Warning

On completion of any installation or service work, test for gas leaks before returning the equipment into service. Never use matches, candles, or any other ignition source to check for leaks. If gas odors are detected, shut off the gas supply to the appliance at the main shut-off valve and immediately contact the local gas company or an authorized service agency for service.

DO NOT ATTEMPT TO OPERATE THE OVEN until connection of utility service and installation has been fully inspected (START-UP CHECKOUT) by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative. This service is required by Lincoln Foodservice Products, LLC in order to insure the oven(s) is properly installed and in working order. The warranty becomes effective upon verification of proper installation.

The warranty shall not apply if the oven is started up and operated prior to the "START-UP CHECKOUT" being performed by an Authorized Service Technician or a Lincoln Foodservice Products, LLC Service Representative.

CHECKLIST

Are the correct clearances maintained?
☐ Does the ventilation system meet the requirements?
Are the legs and caster securely fastened?
Is the unit level?
☐ Has the restraint been installed to prevent uncontrolled movement?
☐ Have all electrical connections been made and the unit is grounded?
☐ Does each oven have a separate disconnect switch?
☐ Have all wiring connections including the factory connections been checked?
☐ Has the supply voltage been tested and verified it matches the name plate voltage?
☐ Has a shutoff valve been installed in the gas line ahead of the unit?
☐ Has the manifold gas pressure been set to match the rating on the nameplate?
☐ Have all gas connections been tested for leaks?
☐ Are the retaining brackets and finger assemblies correctly installed and positioned?
Is the belt tension correct?
☐ Have access panels been installed and secured?
☐ Has a smoke candle test been performed?
☐ Has the unit been tested for correct operation?
☐ Has the owner been instructed in the correct operation of the unit?
☐ Has this manual been given to the store owner?

Start-Up Procedures

SMOKE CANDLE TEST – VENTILATION SYSTEM VERIFICATION

Performance will be evaluated during Start-up Checkout by conducting a smoke candle test. The hood must capture all smoke from the oven. This is required to assure proper performance of the oven and to eliminate additional service calls that occur when ambient temperatures are too high. In all cases, the ambient temperature around the oven must be less than 95^ F/ 35^ C when the oven is operating. In certain localities, other chemical or gaseous methods of detecting adequate capture will be the requirement to meet the local code authority.

Oven Setup for this Test:

• This test is to be done on the bottom oven of a multiple oven system, or a single oven.
  • The conveyor must be off.
• The oven temperature must be set and operating at 550^ / 288^ .

Test Procedure:

NOTE: Use Lincoln Smoke Candle #369361 (in Australia, an alternate method of coloring the air may be used).

1. Wear heat resistant gloves to prevent burns to your hands.
2. Put the smoke candle in a cake pan approximately 8 inches (200 mm) x 8 inches (200 mm) x 2 inches (50 mm) deep or equivalent.
3. Open the optional access window in the oven door, or insert candle through conveyor opening.
4. Light the fuse of the smoke candle and immediately put the pan and candle into the center of the oven cavity, on the conveyor belt. (Close the access window or door.)
5. Observe the smoke pattern coming out of the oven openings and the collection of this smoke by the ventilation system.
6. The ventilation system must capture all the smoke from the oven.

FINGER HOUSING BAFFLE PLATE ADJUSTMENTS

The finger housing has a baffle mounted inside to balance the air flow to the rear and front of the oven. If the product is cooking more or less in the rear of the oven than in the front, it is possible the finger housing baffle needs to be adjusted. If it is deemed necessary to adjust the air balancing baffle, be sure to adjust all ten finger housings to exactly the same opening. Determine if more air (heat) is required at front or rear of oven, then open or close off that air by bending the baffle in the proper direction. For additional information on how to adjust the Finger Housing Baffle Plate, contact the Lincoln Technical Service Department at 1-824-724-2273.

Section3 Operation

Off On Temperature Decrease Time Increase Impinger® 3255

Information on Use of Oven

The Impinger ^® oven functions by directing high velocity streams of heated air directly on the food products. Because air is the heat source, it is effective even on sensitive foods. Compared to conventional ovens and even convection ovens, the cooking time of products in the Impinger ^® Conveyor ovens can be as much as two to four times faster. Several factors may affect the cooking time of any special product such as: 1) oven temperature setting, 2) conveyor speed, 3) position of columnating plate in oven, and 4) adjustments of the 2 baffles on the conveyor openings.

We encourage you to experiment with the oven by trying different temperature settings and belt speeds. Also, try to control the cooking of the product by re-arranging the optional columnating plates.

NOTE: While this illustration features the 3255 display panel, the 3240C & 3270 display panel includes a similar design.

! DANGER

The on-site supervisor is responsible for ensuring that operators are made aware of the inherent dangers of operating this equipment.

▲Warning

Do not work around conveyor with long hair, loose clothing, or dangling jewelry. Getting caught in the belt could result in serious injury.

▲Warning

The front of the oven is hot during operation. Care should be used when working around the oven. When using the front access door, be sure to secure the access door in its proper location when done. Failure to secure the door could result in the door falling open and potential burns.

Oven Start-Up Instructions

▲Warning

All covers and access panels must be in place and properly secured, before operating this equipment.

1. Turn oven on. After the oven is turned on, it is in cooking mode. To set the time and temperature you must be in programming mode.
2. To get to program mode, press and hold the time and temperature buttons for approximately 6 seconds. While pressing the buttons, the display will say "Hold Key and Wait." The display will then say "Please Release" after the buttons have been held long enough. After you release the buttons you will be in programming mode.
3. The display will say "Set Point Temperature or Time to Select Function." If no buttons are pressed within 4 seconds the display will revert back to cooking mode. It will automatically save the last settings that were entered before reverting to cooking mode.
4. To set the temperature, press the Temperature button. The set point temperature will be displayed and the temperature may be increased or decreased by pressing the Increase or Decrease buttons.
5. To set the belt time, press the Time button. The display will indicate which belt is being set. Press the Increase and Decrease buttons to increase or decrease time. Press the Time button again to toggle between belts.
6. To save settings and return to cooking mode leave the control alone for 4 seconds and it will revert to cooking mode.

To Turn a Conveyor Off or Back On

(When configured with split belt)

1. When the oven is turned on, all belts will automatically begin running. To turn one belt off, press and hold one of the buttons.
2. While pressing the button, the display will show which belt is being turned off. You will need to continue holding the button for approximately four seconds.
3. The display will show "Please Release" when it is time to let go of the button. The belt will turn off.
4. To turn the belt back on, press and hold the same button that you did before.

Oven Shut-Down Instructions

1. Turn the ON/OFF switch to the "OFF" position. The oven will now shut down and cease operation.

Section4

Maintenance

Preventive Maintenance

Although this oven has been designed to be as trouble-free as possible, periodic preventive maintenance is essential to maintain peak performance. It is necessary to keep the motors, fans, and electronic controls free of dirt, dust and debris to ensure proper cooling. Overheating is detrimental to the life of all components mentioned. The periodic intervals for preventive cleaning may vary greatly depending on the environment in which the oven is operating. You must discuss the need for preventive maintenance with your Authorized Service Agency to establish a proper program. If there are any questions that the service agency cannot answer, please contact the KitchenCare Technical Service Department at [phone].

DANGER

Disconnect power supply before servicing or cleaning this unit. Safeguard power so it cannot be accidentally restored. Failure to do so could result in serious injury. There is more than one power supply connection point when ovens are stacked, so make sure that all switches are in "OFF" position before cleaning or maintenance.

! DANGER

It is the responsibility of the equipment owner to perform a Personal Protective Equipment Hazard Assessment to ensure adequate protection during maintenance procedures.

To maintain maximum efficiency of the oven, all ventilation louvers on the oven must be cleaned regularly. Oven use and type of product will actually determine the frequency of cleaning. The conveyor drive chain must be checked during the weekly cleaning cycle to see if it has become loose. Loose chain operation will DAMAGE the conveyor drive motor.

If the oven fails to operate, check the circuit breaker to be sure it is turned on. Also, check the fuses on the control panel to be sure that they are good before you call the Authorized Service Agency. The name and phone number of the Authorized Service Agency will be located below the data plate.

▲Warning

Allow heated equipment to cool down before attempting to clean, service or move. Unit must be cool to touch and disconnected from power source.

Caution

Do not use caustic cleaners on any part of the oven or oven cavity. Use mild, non abrasive soaps or detergents, applied with a sponge or soft cloth. Never use sharp implements or harsh abrasives on any part of the oven.

Daily Cleaning

1. Clean exterior surfaces of the oven by wiping it down with a mild detergent and clean water, or a commercial stainless cleaner.
2. Clean crumb pans and guards by washing with a mild detergent solution and rinsing with clean water.
3. Clean the interior by sweeping up all loose particles, then wash with a mild detergent solution and rinse with clean water.
4. Clean the conveyor belt by wiping with a clean cloth or brushing with a soft wire brush. Lincoln catalog #369217.

On exterior of oven, deposits of baked-on splatter, oil, grease, or light discoloration may be removed with any of several commercial cleaners. Consult with your local supplier.

▲Warning

When using cleaning solutions, be sure they meet local and national health standards.

Weekly Cleaning

1. Remove conveyor chain guard. Remove crumb pans and take to the sink for cleaning.
2. Lift right end of conveyor and push in approximately 3" (76 mm). Remove drive chain.

graph LR
    A["Conveyor Removal"] --> B["Drive Motor Sprocket"]
    B --> C["Drive Chain"]
    C --> D["Conveyor Drive Sprocket"]
    style A fill:#f9f,stroke:#333
    style D fill:#bbf,stroke:#333

1. Pull conveyor out the right end. Place on table or work surface.
2. Inspect the chain for signs for wear. Replace if necessary.
3. Verify the drive sprocket on the conveyor motor is secure. Tighten if required.
4. Check conveyor motor fasteners to verify they are secure. Tighten if required.
5. With the conveyor removed, screw out the four knobs that hold the door and remove the door.

Caution

The door is very heavy and should be removed by more than one person. When reinstalling the door, failure to secure the door in the proper manner could result in the door falling and potential injury.

1. Remove the upper and lower finger assemblies and take to the sink. Note any particular placement of fingers that you may have, such as fully closed, half-closed, or fully open, columnating plates.

Illustration of a hand using a tool to interact with a perforated object in a workshop (no text or symbols visible)

1. Disassemble fingers for cleaning.

Finger Housing Finger Cover Number Stamped in Panel

1. Clean fingers and crumb trays with a mild detergent solution, followed by a potable water rinse.
2. Clean the interior by sweeping up all loose particles, then wash with a mild detergent solution and rinse with clean water.
3. Clean the conveyor belt by wiping with a clean cloth or brushing with a soft wire brush. Lincoln catalog #369217.
4. Reassemble fingers. Insert columnating plate so the step goes under the lip of the finger housing and the plate lies flush with the housing side edge.

Line drawing of two rectangular trays with perforated surfaces, one being cut and the other covered (no text or symbols)

1. Install cover by sliding it on the small end.

Diagram of a layered structure with circular elements, no text or symbols present

1. Install top and bottom fingers in the oven by sliding them over the plenum flange and setting on the front bracket. BE SURE THAT THE FINGER SETS SQUARELY OVER THE PLENUM FLANGES AND THE HOLES POINT IN THE PROPER DIRECTION. Top fingers point down. Install in the same position they were removed from.

Illustration of a hand using a tool to clean or inspect a patterned object on a machine (no text or symbols visible)

1. Install the door.

2. Reinstall the conveyor. Ensure front door is in place prior to installing the conveyor. Trying to install the conveyor without the door in place is very difficult and may cause damage to the unit. Insert the conveyor through the opening in the right side. Sprocket will be to the right side of the conveyor.

Conveyor Replacement Drive Chain 1/2" Sag Conveyor Drive Sprocket Drive Motor Sprocket

1. Slide conveyor through the oven chamber until the locking bar on the drive end of the conveyor is approximately 2" - 3" (50 - 76 mm) into the oven chamber. Install drive chain by placing it over the drive sprocket and placing it over the conveyor sprocket.

2. Lift conveyor just enough to allow you to pull the conveyor toward you until the locking bar is outside of the oven cavity. At the same time, push the conveyor downward so that the bar locks on the outside of the oven wall.

3. Inspect sprocket alignment and adjust if necessary.

4. Reinstall conveyor crumb pans and chain guard cover.

5. Reapply power.

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Section 5 Troubleshooting

Before Calling for Service Checklist

Problem Cause Correction
Doesn't operate Breaker tripped Reset breaker
		Safety thermal cut-out trips Reset power, call for service if it repeats
Uneven heating Fingers incorrectly assembled Reassemble correctly
		Fingers in wrong location Place fingers in correct location
Over or under cooked Incorrect temperature setting Adjust temperature
		Incorrect conveyor speed Adjust conveyor speed
		Defective thermostat Call for service
Heat and cooking odors spill into room		Ventilation/exhaust hood is off
		Ventilation/exhaust filters require cleaning Clean all filters
		Defective ventilation/exhaust system Call for service
Conveyor does not operate		Incorrectly installed
		Drive sprocket is loose Tighten drive sprocket
		Drive chain loose or disconnected
		Conveyor has stretched from use

Thermal Cut-Out Switch for Control Box Components

These ovens include a "safety thermal cut-out switch" for your protection. This safety related device is designed to ensure that the unit will not overheat and damage the oven. In the unlikely event that the oven would exceed the specified operating temperature range, the "safety thermal cut-out switch" will activate, thus blocking power to the unit and causing it to turn off.

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Avis de sécurité

Section 2 Installation

Dimensions extérieures - 3240 ....33

Dimensions extérieures - 3255 ....34

Dimensions extérieures - 3270 ....35

Spécifications 36

Technical diagram of a mechanical component with three directional arrows indicating force or movement (no text or symbols present)

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Technical line drawing of a mechanical device with a rectangular chamber and control panel (no text or symbols)

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Diagram of a stepped conveyor belt system with circular components (no text or labels)

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Line drawing of a multi-level storage cabinet or rack unit with multiple compartments (no text or symbols)

Isometric diagram of a couvercle du moteur device with no text or symbols on the diagram itself

Technical line drawing of a mechanical assembly with internal components (no text or symbols)

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