Thorough cleaning of the oven is a weekly task. Weekly cleaning includes fingers, conveyor and baffles, and the air intake vents. This process should take about an hour per oven. You'll need an oven non-caustic degreaser, mild solutions soapy water, three to five gallon bucket of warm rinse water, an oven brush, four or five dry towels, and a three-compartment sink with faucets – a spray hose would also be helpful. You'll need a long sleeve cotton shirt, a pair of goggles, and rubber gloves. With your goggle and gloves on, you can start your weekly cleaning. The first weekly cleaning task is removing and cleaning the conveyor and end baffles. Remove the end baffles by turning the thumb screws counter clockwise. Spray them with the non-caustic degreaser and allow them to sit while cleaning the conveyor. To remove the conveyor on an Impinger 1300 Series countertop oven, remove the external crumb trays, extended conveyor only and take-off shelves, if applicable. Hold the spring loaded coupling and pull it away from the conveyor, then lift the conveyor so the locking bar is clear. If the conveyor won't release easily, lift the opposite end and push.
We'll clean the conveyor over a three-compartment sink. Using a three-compartment sink, we're going to start using our non-caustic degreaser. Spray the entire conveyor assembly with non-caustic degreaser; it'll take about 20 minutes for the grease to dissolve. Then rinse and allow to dry. While you're waiting for the degreaser to soak, you can remove and clean the fingers, the end panels can be removed by turning the quarter-turn fasteners and lifting panels from the retaining tabs. Spray the end panels with non-caustic degreaser; it'll take about 20 minutes for the grease to dissolve.
Remove the top fingers first by lifting up with the front hanger and pushing toward the back of the oven. Then drop the finger down toward the center of the oven and swing the finger housing out of the oven cavity. Next, reach in the oven cavity and remove the top air return baffle. Remove the bottom fingers next by also lifting up from the front hanger and pushing towards the back for the oven. Then lift the finger up towards the center of the oven and swing the finger housing out of the oven cavity.
Next reach in the oven cavity and remove the button air return baffles. Now disassemble the finger housing for cleaning, slide the finger covering from the housing, lift out the inner columnating panel, spray the finger covers with non-caustic degreaser and allow to sit for 20 minutes. Wash the end panels, finger housing, columnating panels, and air return baffles in warm, soapy water in a three-compartment sink. Rinse off all the parts with clear water until they are thoroughly clean and just stand the parts up to air dry.
While you're waiting for the fingers, air return baffle, and conveyor to dry, you can clean the inside of the Impinger oven. Now that the fingers are out, you'll be able to clean more thoroughly. Use a non-caustic degreaser, do not use a caustic oven cleaning or degreaser on the oven interior. Don't forget to use the outside too. Non-caustic degreaser can be used for spot application on the outside of the oven, if needed. Rinse with clean water, inside and outside, when finished. Clean all the vents and louvers that are on the right hand and rear of the oven.
The parts you washed should be dry by now, so let's reinstall the air return baffles and put the fingers back together. Reinstall the top and bottom air return baffles in the proper locations with the outside metal lib facing up nest the columnating plates securely inside the finger housing with the small notch towards the narrow end of the finger housing. Slide the cover over the finger. Now we can reinstall the fingers. Make sure the top finger housings are fully seated around the plenum flanges and secured on the front on the hanger. The bottom finger housing should be a quarter of an inch away from the front wall of the oven. Make sure the holes in the columnating plates align with the holes in the finger covers. The air jet holes must point towards the conveyor.
Reinstall the end panels by lowering on to the retaining clips. Push the panels tight against the oven cavity and turn the quarter fasteners. When the conveyor is dry, hold the end with the drive connections up slightly and reinsert the conveyor in the oven. Now connect the drive sprocket, reposition the end baffles over each oven cavity opening. Next slide the crumb pans into the rails under the conveyor, for extended conveyors only. And install the optional conveyor take-off shelf. The Impinger 1300 Series countertop oven conveyor should not in most cases need any adjustment, but if the belt becomes loose refer to your installation and operating instructions manual or call your service agency to adjust it.
Let's review our weekly cleaning jobs. We disassembled and cleaned the conveyor belt and baffles and panels and the fingers. Then we cleaned both the inside and outside of the oven, including the air intake vents and louvers. And then reinstall end panels and baffles, fingers, and conveyor belt.
Copy and paste the embed code above.
The weekly cleaning procedure for 1300 series Impinger ovens from Lincoln is reviewed. Follow these guidelines to keep the exterior and interior clean.
Get exclusive daily deals sent straight to your inbox.
The Leading Distributor of Restaurant Supplies and Equipment
Based in Lancaster, PA, WebstaurantStore is the largest online restaurant supply store serving food service professionals and individual customers worldwide. With thousands of available products and over 5.5 million orders shipped, we have everything your business needs to function at its best. Over the years we have expanded our selection of wholesale supplies and commercial equipment to include healthcare, educational, and hotel supplies.
Our focus is your convenience – order online from your laptop, desktop, or smartphone 24 hours a day, 7 days a week. Our fast shipping, low prices, and outstanding customer service make WebstaurantStore the best choice to meet all of your professional and food service supply needs.