Lang CLCO-AT Service Manual

Installation,

Operation, and

Maintenance Instructions

Full Size Double Stack Convection Oven

Models:CCOF-AT

CCOFLF-AT
CLCO-AT
CLCOL-AT

Star Manufacturing International 10 Sunnen Drive SMITHVILLE, TN 37166
Part Number: 2M-W744 Phone: [phone] Fax: [phone]
Rev B WWW.STAR-MFG.COM 07/2019

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:

Date Installed:

Purchase Order #:

For Service, Call:

3

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

4

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.

5

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
LANG authorized service agent directory or call the
factory at 1-800-807-9054, or WWW.STAR-MFG.COM for
the service agent 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 STAR OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

6

Equipment Description

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.

7

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 STAR 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 6­inch 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.

Unpacking

8

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” 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.

Unpacking cont’d

9

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

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.

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 CCOF-AT/CCOFLF-AT oven is operated on 440-volt
power source. The Amp draw, KW and rating are listed in the table below.

2F11-CLS-S

K.W Per Phase

Amps Per Line

L1-L2

L2-L3

L1-L3

Total

L1

L2

L3

7.4

7.4

7.4

22.2

28.8

28.8

28.8

10

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

350

15-20 Cookies

350

8-12

Open-Face Pies

350-375

30 Cobbler

350

30-35

Two-crust Pies

350

35 Baked Potato

400

45-50

Pie Shell

350

15 Brownies

350

10-15

Meringue Pies

350

10

Hamburger Patties

400

8-10

Layer Cake-sheet

325

25 Chicken Parts

350

30-40

Sweet Rolls

300-325

20 Meat loaf

325

40-45

Hamburger Buns

300-325

20 Turkey-whole

325

4-4.5 hr

Dutch Apple Cake

325

50 Roast Beef

300

2.5-3hr

Casseroles

275

30-45 Fish Sticks

335

16-18

Cheese sandwich

400

8-10

11

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.

Loading

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 an 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.

12

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 stainless steel 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 oven cleaner.
Discoloration or heat tint may be removed using a Carbon Release oven cleaner.
The oven interior should be cleaned using a mild soap and a non-metal scouring pad.
DO NOT use caustic cleaners.
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.

13

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

Tripped circuit breaker
Failed power cord or plug
Failed power switch
Failed pilot indicator

Oven will not heat

Failed element
Power switch is not ON
Failed Thermostat
Failed Contactor

Product burning

Product is cooked too long
Failed Thermostat

Product under done

Product is not cooking long enough
Failed thermostat

14

Troubleshooting cont’d

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

performed by qualified personnel only. Consult your
LANG authorized service agent directory or call the
factory at 1-800-264-7827, or WWW.STAR-MFG.COM for
the service agent 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

No test available, operational condition

Failed Thermostat

Confirm that thermostat is getting 240 volts*

Failed element

Remove the wires and check for continuity
across the element

Failed heat contactor

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 STAR OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

PARTS LIST May 21, 2007, Rev A

MODELS CCOF-AT CCOFLF-AT CLCO-AT CLCOL-AT
Electric Convection Oven

Part No.

Description

Qty

Application

2A-72500-06

LEG 5 1/2W/BOLT DOWN ADJ

8

CCOFLF-AT440 & 480

2B-50200-51

RACK F-11 OVEN CRUISE

4

ALL

2B-50200-54

SLIDE F-11 OVEN CRUISE

2

ALL

2E-30301-02

SWT MICRO #2HLT-5 UNIMAX

1

ALL

2E-30303-06

SWT TOG ON-ON DPDT BLK

1

ALL

2E-30303-15

BOOT THREADED BLACK FOR

1

ALL

2E-30500-11

TRM BLOCK 2 PLE LG 175AMP

2

ALL

2E-30700-03

CONTC 3POLE 40A208-240VAC

2

ALL

2E-31400-04

XFRMR 480/240VAC 100VA

1

ALL

2E-31800-04

CB 480V 50A 3 POLE

1

ALL

2E-31800-07

CB 2/10 AMP 2 POLE

1

ALL

2F-70601-06

HINGE PIN, HALF HINGE

4

ALL

2F-70601-27

HINGE BRAKET UPPER LEFT

2

ALL

2F-70601-28

HINGE BRAKET LOWER LEFT

2

ALL

2J-31601-01

PILOT LT 250V 6LEAD BLK

1

ALL

2N-11090-14

ELMNT F11OVEN 480V 11KW

1

ALL

2P-51001-12

SPRNGCOMPRSN.665IDX1.4LNG

1

ALL

2R-70602-03

CATCH DOOR MAGNET 3 PC

2

ALL

2T-30401-09

STAT FXD 500 DEG OPEN

1

ALL

2T-30402-27

STAT ADJ 450 DEG 48 PILOT

1

ALL

2U-30200-03

MTR 1/3HP 480V 3PH 60HZ

1

ALL

2U-71500-01

BLOWER WHEEL PPP,F11,GPO

1

ALL

Q9-F11-162-CL

SWITCH DOOR

1

ALL

Q9-F11-179-CL

DOOR ASSY SET - NO WINDOW

1

ALL

Q9-F11-189-CL

DOOR HANDLE S/S CLS F11

2

ALL

Y9-70701-16-1

KNOB 450o A PHANTOM

1

ALL

15

16

WIRING DIAGRAM

LIMITED EQUIPMENT WARRANTY

Lang Manufacturing warranties new products
to be free from defects in material and/or
workmanship for a period of one [1] year from
the date of original installation, except as noted
below. Defects that occur as a result of normal
use, within the time period and limitations defined
in this warranty, will at Lang’s discretion have the
parts replaced or repaired by Lang or a Lang­authorized service agency.

THIS WARRANTY IS SUBJECT TO ALL LISTED CONDITIONS.

Repairs performed under this warranty are to be
performed by a Lang authorized service agency.
Lang will not be responsible for charges incurred
or service performed by non-authorized repair
agencies. In all cases, the nearest Lang-authorized
service agency must be used. Lang will be
responsible for normal labor charges incurred in
the repair or replacement of a warrantied product
within 50 miles (80.5 km) of an authorized service
agency. Time and expense charges for anything
beyond that distance will be the responsibility of
the owner. All labor will need to be performed
during regular service hours. Any overtime
premium will be charged to the owner.
For all shipments outside the U.S.A. and Canada,
please see the International Warranty for specific
details. It is the responsibility of the owner to
inspect and report any shipping damage claims,
hidden or otherwise, promptly following delivery.

CONTACT

Should you require any assistance regarding the
operation or maintenance of any Lang equipment;
write, phone, fax or email our service department.
In all correspondence mention the model number
and serial number of your unit, as well as the
voltage or type of gas you are using.

Business hours are 8:00 a.m. to 4:30 p.m. Central

Standard Time (CST)

Telephone: [phone]

Fax: [phone]

Email: [e-mail]

www.wells-mfg.com

WARRANTY EXCLUSIONS

THE FOLLOWING WILL NOT BE COVERED UNDER WARRANTY.

• Any product which has not been used, cleaned,
maintained, or installed in accordance with the directions

published in the appropriate installation sheet and/
or owner’s manual as well as national and local codes,
including incorrect gas, electrical, or water connection.
Lang is not liable for any unit which has been mishandled,
abused, misapplied, subjected to chlorides, harsh
chemicals, or caustic cleaners, damaged from exposure
to hard water, modified by unauthorized personnel,
damaged by flood, fire, or other acts of nature [or God],
or which have an altered or missing serial number.

• Installation, labor, and job checkouts, calibration of heat
controls, air and gas burner/bypass/pilot adjustments,
gas or electrical system checks, voltage and phase
conversions, cleaning of equipment, or seasoning of
griddle surface.

• Replacement of fuses or resetting of circuit breakers,
safety controls, or reset buttons.

• Replacement of broken or damaged glass components,
quartz heating elements, and light bulbs.

• Labor charges for all removable parts in gas
charbroilers and hotplates, including but not limited to
burners, grates, and radiants.

• Any labor charges incurred by delays, waiting time, or
operating restrictions that hinder a service technician’s
ability to perform service.

• Replacement of items subject to normal wear or items
that can easily be replaced during a daily cleaning
routine, such as but not limited to knobs, bulbs, fuses,
quartz heating elements, baskets, racks, and grease
drawers.

• Components that should be replaced when damaged
or worn, but have been field-repaired instead [eg. field­welded fry pots]

• Any loss of business or profits.

ADDITIONAL WARRANTIES

• Specific/chain specific versions may also have
additional and/or extended warranties.

PRODUCTS PARTS LABOR

Lang Chef-Series™ convection ovens

Lang Strato-Series™ convection ovens

Lang convection oven doors lifetime 2 years

Lang Griddles 2 years 2 year

Cast iron grates, burners; and burner shields

Lang parts sold to repair equipment 90 days

Service First 1 year

2 year 2 year

2 year 2 year

180 days

The foregoing warranty is in lieu of any and all other warranties expressed or implied and constitutes the entire warranty.

2M-Z22519 ∙ Rev. B ∙ 01.2019