Ovens

Redefining fast food in the "on-the-go" sector, the e3 combines two heat  technologies-  convection  and  microwave  -  achieving  cook times  that are  6  times  faster  than  conventional  ovens. Ideal  for coffee shops, food courts, convenience stores, bakeries,concession, kiosks or any quick serve restaurant.• Perfect for operations where space is limited • Uses standard 1/4 size metal pans • "Ventless cooking " technology option available 

The e4 accelerated cooking oven combines three heat technologies -  convection  heat,  impingement  air  and  microwave  energy-  to achieve cook times 15 times faster than conventional ovens. Ideal for  quick  and  limited  service  restaurants, convenience  stores, supermarkets, hotels & universities.• Perfect results every time • Uses standard 1/4 size metal pans • "Ventless cooking " technology standard.

The Countertop Impinger® puts large-oven capacity almost anywhere you need it. It is small enough to fit on most commercial countertops, but large enough to replace  a  half-sized  convection  oven  or  up  to  five  microwave  ovens.  The  CTI utilizes a 16" (406mm) wide conveyor belt and 20" (508mm) baking chamber, and can be stacked one on top of the other. It is only available in electric version and does not require ventilation in most applications.• 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.• 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• Customer specific air fingers on top and bottom allow for heat to be adjusted and controlled by zoning

Lincoln  Food service  Products  LLC,  introduces  Fast Bake™  Impinger ®  Ovens; featuring a patent-pending airflow technology designed to reduce baking time for items  such as  pizza  by  up  to  thirty  percent over all  other impingement ovens!• Stackable up to three (3) oven cavities high.• 18” (457 mm) wide, 56” (1422 mm) long conveyor belt with product stop.• 28” (711 mm) baking chamber.• Temperature adjustable from 250°F (121°C) to 575°F (302°C).• Conveyor speed is adjustable from one (1) minute to thirty (30) minutes cooking time.• Front-loading access door with cool handle.• Customer-specific setups give customer great results.• Direct conveyor driveis powered by an AC motor.• Stainless Steel top, front and sides.