Standard Features

Stackable up to three (3) ovens high

18” wide, 56” long conveyor belt with product stop

28” baking chamber

Temperature is 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 very specific results

Direct conveyor drive is powered by an AC motor

Stainless steel top, front, and sides

Oven start-up/check-out by authorized service agent included in price

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.

Front-loading easy to remove conveyor.

Uniform heating/cooking of food products offers a wide tolerance for rapid baking at a variety of temperatures.

Variable speed Continuous Cook Platform moves products through the oven one after another, improving product flow during cooking and virtually eliminating labor.

Safety of conveyorized product movement is a definite advantage over batch type ovens, as it eliminates the need for constant tending.

The Impinger II Express has one self-contained heating system.

Customer specific air fingers on top and bottom allow for the heat to be adjusted and controlled by zoning.

No need for expensive, noisy, energy consuming ventilation systems