Lang 2F11-CLS-S User Manual

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Page 1

Installation, Operation, Maintenance, & Troubleshooting

Model: 2F11-CLS-S,

Serial: ___________

Full Size Double Stack Convection Oven

Page 2

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE. READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.

POST IN A PROMINENT LOCATION

INSTRUCTIONS TO BE FOLLOWED IN THE EVENT USER SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING YOUR LOCAL GAS SUPPLIER. AS A MINIMUM, TURN OFF THE GAS AND CALL YOUR GAS COMPANY AND YOUR AUTHORIZED SERVICE AGENT. EVACUATE ALL PERSONNEL FROM THE AREA.

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.

Model #: Purchased From:

Serial #:

Location:

Date Purchased:

Purchase Order #:

Date Installed:

For Service, Call:

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TABLE OF CONTENTS

CHAPTER PAGE

1. TABLE OF CONTENTS................................................................................3

2. READ FIRST..................................................................................................4

3. EQUIPMENT DESCRIPTION.......................................................................6

4. UNPACKING .................................................................................................7

5. INSTALLATION............................................................................................9

6. INITIAL START-UP......................................................................................10

7. OPERATION ..................................................................................................11

8. CLEANING & MAINTENANCE PROCEDURES .......................................12

9. TROUBLESHOOTING..................................................................................13

10. PARTS LISTS.................................................................................................15

11. WIRING DIAGRAMS ...................................................................................16

12. WARRANTY..................................................................................................17

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IMPORTANT READ FIRST IMPORTANT

CAUTION: THE OVEN WEIGHS 430 LBS. (195 KILOGRAMS).

FOR SAFE HANDLING, INSTALLER SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY APPROPRIATE MATERIALS HANDLING EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) TO REMOVE THE UNIT FROM THE SKID AND MOVE IT TO THE PLACE OF INSTALLATION.

CAUTION: ANY STAND, COUNTER OR OTHER DEVICE ON

WHICH OVEN WILL BE LOCATED MUST BE DESIGNED TO SUPPORT THE WEIGHT OF THE OVEN (430 LBS.).

CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

DANGER: THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH.

WARNING: INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.

NOTICE: The data plate is behind the access panel under the

controls. The oven voltage, wattage, serial number, wire size, and clearance specifications are on the data plate. This information should be carefully read and understood before proceeding with the installation.

NOTICE: The installation of any components such as a vent

hood, grease extractors, fire extinguisher systems, must conform to their applicable National, State and locally recognized installation standards.

NOTICE: During the first few hours of operation you may

notice a small amount of smoke coming off the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE

FREE FROM COMBUSTIBLE MATERIALS.

CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN

AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR FALLS.

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IMPORTANT READ FIRST IMPORTANT

WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE, ELECTRICAL CONNECTIONS, ETC.

CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,

MUCOUS MEMBRANES AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER GLOVES, GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING. CAREFULLY READ THE WARNING AND FOLLOW THE DIRECTIONS ON THE LABEL OF THE CLEANER TO BE USED.

NOTICE: Service on this, or any other, LANG appliance must be

performed by qualified personnel only. Consult your authorized service station directory or call the factory at 1-800-224-LANG (5264), or WWW.LANGWORLD.COM For the service station nearest you.

WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT

INSIDE THIS APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE REPLACING ANY PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC POWER SUPPLY.

CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN

THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE OPERATOR AND DAMAGE TO THE EQUIPMENT AND WILL VOID ALL WARRANTIES.

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EQUIPMENT DESCRIPTION

Lang Model: F-11

Electric Full-Size Convention Oven

Exterior Construction

• The oven exterior dimensions are 40” (101.6 cm) wide x 27” (68.6 cm) high x 39.5” (100 cm) Deep. The Top, Front, Back, Sides, and Bottom are all constructed of stainless steel.

• The oven doors are constructed of stainless steel.

• The door handles are constructed of stainless steel.

• The oven cavity is insulated with high temperature insulation for efficiency and reduced

heat loss.

Interior

• The oven cavity dimensions are 29” (73.5 cm) wide x 20” (50.8 cm) high x 23” (58.4 cm) deep.

• The oven comes standard with four chrome-plated racks.

• The interior of the oven is constructed of stainless steel.

Operation

• The F-11 is a forced air convention oven with a vented oven cavity.

• The air is driven by a 1/3 HP fan motor.

Controls

Power switch: Turns the oven on and off.

Timer: Allows for adjustment up to 60 minutes.

Thermostat:

Allows for easy temperature adjustment from 150°F-450°F.

Technical

• Oven operates as shipped on 440-volt three phase.

• Floor space required is 46” (117cm) wide x 41” (104cm) deep.

• The oven weighs 430 lb. (195 Kilograms).

• The ovens are stackable and can include stacking kit if requested.

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UNPACKING

Receiving the Oven

Upon receipt, check for freight damage, both visible and concealed. Visible damage should be noted on the freight bill at the time of delivery and signed by the carrier's agent. Concealed loss or damage means loss or damage which does not become apparent until the merchandise has been unpacked. If concealed loss or damage is discovered upon unpacking, make a written request for inspection by the carrier's agent within 15 days of delivery. All packing material should be kept for inspection. Do not return damaged merchandise to Lang Manufacturing Company. File your claim with the carrier.

Location

Prior to un-crating, move the oven as near its intended location as practical. The crating will help protect the unit from the physical damage normally associated with moving it through hallways and doorways.

Un-crating

The oven will arrive completely assembled inside a wood frame covered by cardboard box and strapped to a skid. Remove the cardboard cover, cut the

straps and remove the wood frame.

CAUTION: OVEN WEIGHS 430 LBS. (195 kilograms). FOR SAFE

HANDLING, INSTALLER SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY APPROPRIATE MATERIALS HANDLING EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) TO REMOVE THE UNIT FROM THE SKID AND MOVE IT TO THE PLACE OF INSTALLATION.

CAUTION: ANY STAND, COUNTER OR OTHER DEVICE ON WHICH

OVEN WILL BE LOCATED MUST BE DESIGNED TO SUPPORT THE WEIGHT OF THE OVEN (430 LBS.).

CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

Remove oven from skid and place in intended location.

INSTALLING THE LEGS

Legs are available for single or double stack installations. Single deck installations require a 27-inch leg and double deck installations require a 6-inch leg.

To install the 27-inch legs, place some cardboard on the floor and gently tip the oven onto its back. Fasten two legs to the oven's front. Lift the oven onto its front legs and block the back up using one of the 27-inch legs set upside down in the center rear of the oven body. Install the last 27-inch leg onto the oven body on the control side rear. Gently lift the oven rear, remove the leg set to support the oven center and install it on the last rear corner.

To install the 6-inch legs, place some cardboard on the floor and gently tip the oven onto its back. Fasten the four 6-inch legs into the threaded holes provided on the bottom of the convection oven. Gently lift the oven onto the legs.

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UNPACKING CONT’D

STACKING THE OVENS

Stacking kits include:

4 each of 4’ 150°C, 10 AWG copper wire. 4 each of locating pins (3/4”- IOUNC x 2 1/2” long). 1 each of 1 3/8” heyco bushing.

Remove the five plug buttons from the top panel of the lower oven.

Install the insulating bushing in the hole provided on the top panel of the lower deck for the electrical leads to connect the top deck to the lower deck.

Install four locating pins into the threaded holes provided in the bottom of the upper deck. Screw in half way.

While aligning the locating pins with the holes, place the upper deck on top of the lower deck and lower the oven into position.

Wire is supplied for making the electrical connections between the upper and lower decks for 2F-11 installations. For three-phase connection, three wires are required between the upper and lower decks. The connection of the three wires from each deck is then made to lines L1, L2 and L3 at the lower deck per the wiring diagram.

Using the wire provided connect the top oven to the bottom oven through the 1 1/4 knock out in the bottom of the oven.

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INSTALLATION

DANGER: THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH.

WARNING: INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY AND PLUMBING. IMPROPER INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL APPLICABLE CODES.

NOTICE: The data plate is behind the access panel under the

NOTICE: The installation of any components such as a vent hood,

grease extractors, fire extinguisher systems, must conform to their applicable National, State and locally recognized installation standards.

ELECTRICAL CONNECTION

The electrical connection must be made in accordance with local codes or in the absence of local codes with NFPA No. 70 latest edition (in Canada use: CSA STD. C22.1).

The electrical service entrance is provided by a 1 1/4 inch at the bottom of the oven. Power connections can be made at a service connection behind the access door.

Oven Voltage

The Lang Model 2F11-CLS-S oven is operated on 440-volt power source. The Amp draw, KW and rating are listed in the table below.

K.W Per Phase Amps Per Line

2F11-CLS-S

L1-L2 L2-L3 L1-L3 Total L1 L2 L3

7.4 7.4 7.4 22.2 28.8 28.8 28.8

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INITIAL START UP

PRE-POWER ON

After the oven is installed and connected to power, prior to turning on, verify the following:

• The door opens and closes freely.

• All four racks are in the oven correctly.

• All packing materials have been removed from the inside of the oven.

POWER ON

When the oven is first turned on the motor will start to run and the indicator lights will light.

NOTICE: During the first few hours of operation you may notice a

small amount of smoke coming off the oven, and a faint odor from the smoke. This is normal for a new oven and will disappear after the first few hours of use.

INITIAL PREHEAT

Before the initial use of the range, the oven must be thoroughly allowed to dry itself out. Set the thermostat to 350 degrees and allowing the oven to heat until all vapor and condensation has been eliminated. For best operating results allow the oven to thoroughly dry out. This may take up to 8 hours.

TEMPERATURE-TIME CHART

The following table suggests temperature and time settings for various products. Next to the suggested settings, insert the time values that yields the best representation of you product.

Product Temp Time Precise Product Temp Time Precise Pizza Open-Face Pies Two-crust Pies Pie Shell Meringue Pies Layer Cake-sheet Sweet Rolls Hamburger Buns Dutch Apple Cake Casseroles Cheese sandwich

350°

350-375°

350° 350° 350°

325° 300-325° 300-325°

325°

275°

400°

15-20 Cookies

30 Cobbler 35 Baked Potato 15 Brownies 10 Hamburger Patties 25 Chicken Parts 20 Meat loaf 20 Turkey-whole 50 Roast Beef

30-45 Fish Sticks

8-10

350° 350° 400° 350° 400° 350° 325° 325° 300° 335°

8-12 30-35 45-50 10-15

8-10 30-40 40-45

4-4.5 hr

2.5-3hr 16-18

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OPERATION

Hints & Suggestions

CAUTION: ALWAYS KEEP THE AREA NEAR THE APPLIANCE

FREE FROM COMBUSTIBLE MATERIALS.

CAUTION: KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND

DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR FALLS.

Convection ovens constantly circulate air over and around the product. This strips away the thin layer of moisture and cool air from around the product allowing heat to penetrate more quickly.

Cooking times can be shortened and cooking temperatures can be reduced.

To convert standard deck oven recipes, reduce the temperature 50 degrees and the time by 25%. Make minor adjustments as necessary.

The lower the oven temperature the more even the bake.

Always weigh your product. This will give you a more consistent size, color and quality.

Check the product near the end of the initial cooking cycle by turning on the oven light and looking through the oven door windows.

Do not open the oven doors during baking as this will change the baking characteristics of the oven and make it difficult to determine a final program.

If the product is overdone on the outside and underdone on the inside, reduce the baking temperature.

If the product is pulling away from the edge of the pan, the temperature is too high or the cooking time too long.

The convection is a mechanical piece of equipment. The same control settings will always give the same results. If the results vary, problems may be because of product preparation.

When loading and unloading the oven, stage products and racks so the oven doors are opened for the least amount of time.

Be sure that racks are level within the oven.

Bent or warped pans can greatly affect the evenness of the cook or bake.

If using baker’s parchment, be sure the parchment does not blow over the product. The will create a uneven bake.

Load each shelf evenly. Spaces should be maintained equally between the pan and oven walls, front and back.

Do not overload pan’s this will create an uneven bake.

For best baking results, load the oven from the center out during random loading.

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MAINTENANCE & CLEANING

Cleaning

WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE, ELECTRICAL CONNECTIONS, ETC.

CAUTION: MOST CLEANERS ARE HARMFUL TO THE SKIN,

EYES, MUCOUS MEMBRANES AND CLOTHING. PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER GLOVES, GOGGLES OR FACE SHIELD AND PROTECTIVE CLOTHING. CAREFULLY READ THE WARNING AND FOLLOW THE DIRECTIONS ON THE LABEL OF THE CLEANER TO BE USED.

• Always start with a cold oven.

• The stainless exterior can easily be cleaned using Lang Mfg. Prime Shine (72804-

41) oven cleaner.

• Always follow the cleaner manufacturer's instructions when using any cleaner.

• Care should be taken to prevent caustic cleaning compounds from coming in

contact with the blower wheel.

• The oven racks, rack slides, and interior may be cleaned using Lang Mfg. Foam Deluxe (72804-36) oven cleaner.

• Discoloration or heat tint may be removed using Lang Mfg. Carbon Release (72804-32) oven cleaner.

• Always apply these cleaners when the oven is cold and rub in the direction of the metal's grain.

CALIBRATION

Calibration Check

 Place thermometer or thermocouple in the center of oven cavity.  Set thermostat to 350°.  Allow the oven to Preheat for at least half an hour.  Note cycle on temperatures and cycle off temperatures for 3 cycles. (Red indicator

light indicates when oven is calling for heat)

 After 3 cycles average the temperature. (Add all six temperatures and divide by 6)

Calibration Adjustment

 A 1/16” flat blade screwdriver with a 2” shaft is required to make adjustments on

the thermostat.

 Maintain the oven temperature at 350°.  Without turning the thermostat, remove the knob.  Locate the adjustment screw at the base of the shaft and insert the screwdriver.  Grasp the shaft and turn the screwdriver. Counter clockwise to increase and

clockwise to decrease (1/8 of a turn will move the temperature 5-7 ° in either direction).

 Reinstall the oven knob and recheck the oven temperature.

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TROUBLESHOOTING

Symptoms

What follows is a chart of Symptoms and Possible Causes to aid in diagnosing faults with the oven. Refer to the Symptoms column to locate the type of failure then to the Possible Cause for the items to be checked.

To test for a possible cause refer to the TEST section and locate the Possible Cause then refer to test to identify test procedures.

SYMPTOM POSSIBLE CAUSE

Power indicator is not lit

Oven will not heat

Product burning

Product under done

• Tripped circuit breaker

• Failed power cord or plug

• Failed power switch

• Failed pilot indicator

• Failed element

• Power switch is not ON

• Failed Thermostat

• Failed Contactor

• Product is cooked too long

• Failed Thermostat

• Product is not cooking long enough

• Failed thermostat

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TROUBLESHOOTING CONT’D

TESTS NOTICE: Service on this, or any other, LANG appliance must be

performed by qualified personnel only. Consult your authorized service station directory or call the factory at 1-800-224-LANG (5264), or WWW.LANGWORLD.COM For the service station nearest you.

WARNING: BOTH HIGH AND LOW VOLTAGES ARE PRESENT

INSIDE THIS APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE REPLACING ANY PARTS, DISCONNECT THE UNIT FROM THE ELECTRIC POWER SUPPLY.

If an item on the list is followed by an asterisk (*), the work should be done by a factory authorized service representative.

Possible Cause TEST

Product is cooked too long

Failed Thermostat

Failed element

Failed heat contactor

• No test available, operational condition

• Confirm that thermostat is getting 240 volts*

• Remove the wires and check for continuity

across the element

• Remove the wires from the contactor coil and check for continuity across the contactor coil connection

• Ensure the contactor moveable points move freely up and down*

• Check for 240 volts at the contactor coil when the computer is running*

Failed or disconnected safety thermostat

• Check across the thermostat connectors for continuity

CAUTION: USE OF ANY REPLACEMENT PARTS OTHER THAN

THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE OPERATOR AND DAMAGE TO THE EQUIPMENT AND WILL VOID ALL WARRANTIES.

Page 15

PARTS LIST

2F11-CLS-S

ELECTRIC CONVECTION OVEN

DESCRIPTION PART NO.

Element F11 Oven 11090-14 Motor 1/3 HP 30200-03 Switch Micro Convection Oven Door 30301-02 Switch Toggle On-Off 30303-06 Boot Threaded Black 30303-15 Thermostat Safety 490°F Open Thermostat 450°F Oven Terminal Block 2 Pole 175 Amp 30500-11 Contactor 3 Pole 30700-03 Transformer 31400-04 Pilot Light 31601-01 Circuit Breaker 31800-04 Circuit Breaker 31800-07 Rack F11 Oven 50200-51 Rack Slide F11 oven 50200-54 Door Handle “C” Shaped 50800-73 Hinge Pin 70601-06 Hinge, Upper Left & Lower Right 70601-27 Hinge, Lower Left & Upper Right 70601-28 Catch Door Magnet 70602-03 Knob Thermostat 450°F Window Assembly Oven Door 71301-04 Blower Wheel 71500-01-1 Leg 7 1/2” with Bolt Down Flange 72500-06 Complete Door Assembly Set (Solid) F11-179-CL

30401-09 30402-27

70701-16

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WIRING DIAGRAM

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Lang Manufacturing Limited Warranty to Commercial Purchasers*

(Domestic U.S., Hawaii, & Canadian Sales only.)

Lang Manufacturing Equipment (“Lang Equipment”) has been skillfully manufactured, carefully inspected and packaged to meet rigid standards of excellence. Lang warrants its Equipment to be free from defects in material and workmanship for (12) twelve consecutive months, with the following conditions and subject to the following limitations.

I. This parts and labor warranty is limited to Lang Equipment sold to the original commercial purchaser/users (but not original equipment manufacturers), at its original place of installation, in the continental United States, Hawaii and Canada.

Quartz elements are warranted for ninety(90) days from the date of installation.

THIS WARRANTY IS EXCLUSIVE AND IS IN LIEU

OF ALL OTHER WARRANTIES, EXPRESSED OR IMPLIED, INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR PURPOSE, EACH OF WHICH IS HEREBY EXPRESSLY DISCLAIMED. THE REMEDIES DESCRIBED ABOVE ARE EXCLUSIVE AND IN NO EVENT SHALL LANG BE LIABLE FOR SPECIAL, CONSEQUENTIAL OR INCIDENTAL DAMAGES FOR THE BREACH OR DELAY IN PERFORMANCE OF THIS WARRANTY.

VI. Lang Equipment is for commercial use only. If sold as a component of another(OEM) manufacturer’s equipment, or if used as a consumer product, such Equipment is sold AS IS and without any warranty.

WARRANTY

II. Damage during shipment is to be reported to the carrier, is not covered under this warranty, and is the sole responsibility of purchaser/user.

III. Lang, or an authorized service representative, will repair or replace, at Lang’s sole election, and Lang Equipment, including but not limited to, safety valves, gas and electric components, found to be defective during the warranty period. As to warranty service in the territory described above, Lang will absorb labor and portal to portal transportation costs (time & mileage) for the first (12) twelve months from the date of installation or eighteen (18) months from date of shipment from Lang Manufacturing, which ever comes first.

IV. This warranty does not cover routine general maintenance, periodic adjustments, as specified in operating instructions or manuals, and consumable parts such as quartz elements, or labor costs incurred for removal of adjacent equipment or objects to gain access to Lang Equipment. This warranty does not cover defects caused by improper installation, abuse, careless operation, or improper maintenance of equipment.