FORT WAYNE, IND.—Lincoln Foodservice Products announces an addition to its highly successful line of Impinger conveyor ovens for foodservice. The new 3255 is engineered for quick production of baked items with a state-of-the-art combination of air-impingement and continuous-conveyor technologies. Perfect for baked sandwiches, appetizers and pizzas, the 3255 features easy-to-use digital controls with one temperature control for the entire oven and conveyor speed controls for each individual belt.
In addition to its conveyor cooking process, the 3255 is equipped with FastBake air-impingement technology. Developed by Lincoln in 2006, FastBake is a patent-pending airflow management system designed to reduce baking times for items such as pizza by up to 30 percent. Warm air literally surrounds foods, increasing heat transfer and reducing cook time. FastBake technology has been shown to increase baking capacity by as much as 15 to 30 percent. For example, the 3255 can bake up to 200 pizzas per hour based on size and baking time. In addition, it reduces utility costs by lowering energy usage and reducing patron wait time.
Another key feature of the 3255 is Quest EMS. This unique electronic control system optimizes gas burner performance by optimizing the gas/air mixture, lowering gas usage without compromising heat. Optimizing gas/air ratios not only improves oven efficiency, but it also lowers emissions as well.
In addition to energy efficiency and impingement technology, the 3255 offers the core features operators have come to expect from a Lincoln Impinger Oven: stainless steel construction; front-facing digital control panel; spacious baking chamber (55 inches on the 3255); removable large front panel for easy access; standard sandwich door; stackable up to three high; and the ability to use natural or LP gas.
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