Lang DO75 Installation, Operation And Maintenance Instructions

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Page 1

Installation,

Operation, and

Maintenance

Instructions

Electric Air Door Pizza Oven

Model: DO75

Star Manufacturing International 10 Sunnen Drive St. Louis, MO.63143-3800 Part Number: 2M-W477 Ph: 314-781-2777 Fax: 314-781-2714

Rev.-

WWW.STAR-MFG.COM February 5, 2010

Page 2

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

DANGER

WARNING

CAUTION

NOTICE

POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT AVOIDED, COULD RESULT IN DEATH.

POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT AVOIDED, COULD RESULT IN DEATH OR SERIOUS INJURY.

POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT AVOIDED, MAY RESULT IN MINOR OR MODERATE INJURY.

Helpful operation and installation instructions and tips are present.

FOR YOUR SAFETY

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

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:

Star Manufacturing International 10 Sunnen Drive St. Louis, MO.63143-3800 Part Number: 2M-W477 Ph: 314-781-2777 Fax: 314-781-2714

Rev.-

WWW.STAR-MFG.COM February 5, 2010

Page 3

TABLE OF CONTENTS

CHAPTER PAGE

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

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

SAFETY PROCEDURES ........................................................................... 6

EQUIPMENT DESCRIPTION.....................................................................7

UNPACKING ..............................................................................................8

INSTALLATION..........................................................................................9

INITIAL START UP.....................................................................................11

OPERATION...............................................................................................12

MAINTENANCE & CLEANING...................................................................13

TROUBLE SHOOTING...............................................................................15

ILLUSTRATED PARTS BREAKDOWN......................................................17

PARTS LIST...............................................................................................18

WIRING DIAGRAM 208/240V....................................................................20

WIRING DIAGRAM 480V...........................................................................21

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CAUTION

DANGER

WARNING

THE OVEN WEIGHS 850 LBS. 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.

ANY STAND, COUNTER OR OTHER DEVICE ON WHICH OVEN WILL BE LOCATED MUST BE DESIGNED TO SUPPORT THE WEIGHT OF THE OVEN (850 LBS.).

SHIPPING STRAPS ARE UNDER TENSION AND CAN SNAP BACK WHEN CUT.

THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH.

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.

The data plate is located behind the screened door under the control panel. 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

CAUTION

WARNING

CAUTION

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.

During the first few hours of operation you may notice a small amount of smoke coming from 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.

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM COMBUSTIBLE MATERIALS.

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR FALLS.

KEEP WATER AND SOLUTIONS OUT OF CONTROLS. NEVER SPRAY OR HOSE CONTROL CONSOLE, ELECTRICAL CONNECTIONS, ETC.

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.

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NOTICE

WARNING

CAUTION

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 visit our website WWW.STAR-MFG.COM , for the

service agent nearest you.

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.

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.

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SAFETY PROCEDURES

Lockout Procedure

1. Announce lockout to other personnel.

2. Turn both heat and control power off at main panel.

3. Clear unit of all personnel.

4. Test lockout by turning power switch on and observing if fan(s) come on. Check heater circuit with voltmeter.

5. Perform necessary repairs or tests.

6. Clear unit of personnel before restarting.

7. Turn power on at main panel.

8. Announce unit is “on” to other personnel.

Safety Precautions

The manufacturer, Star Manufacturing, hereby disclaims any and all responsibility for injury, damage, loss or other claim that may occur to person or property form improper alteration, modification, addition, operation, maintenance or service, whether it be mechanical, electrical, fuel, operator motor or otherwise, which may occur from such improper alteration, modification, addition, operation, maintenance or service to this piece of equipment.

Safety Considerations

Your Lang Pizza Oven is manufactured to rigid standards. This equipment is N.S.F and U.L. listed and meets safety and sanitation standards.

The presence of safety equipment control and interlocks on an appliance and attendant components of installation cannot in and of themselves, assure absolute safety of operation. Diligent, capable, well trained operators and maintenance personnel, as well as proper programs of operation and maintenance, are essential to the safe and reliable operation of this appliance.

A. The responsibility of the manufacturer is to supply suitable, comprehensive

instructions and recommendations for the operation and maintenance of the appliance.

B. Trained qualified and factory-authorized personnel must perform all operation,

maintenance and repair of these appliances. It is the responsibility of the owner/ operator to ensure that this happens.

C. A regular periodic program of cleaning, inspection and maintenance must be

established and comprehensive maintenance records maintained. It is the sole responsibility of the user to establish, schedule and enforce the frequency and scope of these programs in keeping with recommended practice and with due consideration given to actual operating conditions.

D. The appliance must be operated within the limits, which will not exceed the working

limits of any component within the appliance as a whole.

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EQUIPMENT DESCRIPTION

Star Model: DO75

Air Door Pizza Oven

Exterior

The oven dimensions are 21” (53.34cm) High, 46” (116.84cm) Deep, and 75” (190.5cm) Wide.

The Sides, Bottom, and Rear wall are constructed stainless steel. The Pizza oven has a 46.5” (118.11cm) Wide X 8.5” (21.59cm) High opening.

Interior

The interior dimensions are 55.25” (140.35cm) Wide, 36” (91.44cm) Deep, and 8.5” (21.59cm) High.

The interior is designed for baking directly on the cordierite deck surface of the oven.

Oven Capacity

8” Pizza 28 each

10” Pizza 15 each 12” Pizza 12 each 14” Pizza 8 each 16” Pizza 6 each 18” Pizza 6 each

Controls

The oven power switch turns on the Air Door, which is a gentle curtain of hot air that flows up across the oven opening preventing any heat from escaping the oven.

The oven is provided with both an upper and a bottom-heating element. The upper element is visible in the top of the oven the lower oven element is under the cordierite deck of the oven.

Both of these oven elements can be regulated with independently controlled three heat switches. These switches provide the proper ratio of top and bottom heat.

The oven is also provided with an adjustable thermostat that controls the overall average temperature of the oven from 300°F-650°F (149-343

°C).

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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 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

The oven may now be removed from the skid.

ANY STAND, COUNTER OR OTHER DEVICE ON WHICH OVEN WILL BE LOCATED MUST BE DESIGNED TO SUPPORT THE WEIGHT OF THE OVEN (850 LBS.).

SHIPPING STRAPS ARE UNDER TENSION AND CAN SNAP BACK WHEN CUT.

INSTALLING THE LEGS

Legs are available for the single, double, and triple deck installations. Single deck installations require a 34-inch leg. Double deck installations require a 25-inch and triple deck installations require a 6-inch leg.

To install the 34-inch legs, place some cardboard on the floor and gently tip the oven onto its back. Fasten two legs to the oven front corners using the four 5/16 inch bolts provided in the leg kit. Lift the oven onto its front legs and block the back up using one of the 34-inch legs set upside down in the center rear of the oven body. Install the last 34-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 25-inch legs follow the same directions for the 34inch legs before stacking the second deck onto the bottom deck.

To install the 6-inch legs follow the same directions for the 34-inch legs before stacking the second deck onto the bottom deck.

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DANGER

INSTALLATION

THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH.

WARNING

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

Install the legs to the oven. Electrical service connections can be made through an 11/4 knockout in the bottom of the oven

below the electrical controls. Remove the cover attached to the oven circuit breakers for access. Power connections can be made to the wires extending from the bottom of the circuit breakers.

Each wire has three numbers approximately two feet apart. For Service connection and Phasing refer to the wiring diagram located at the back of this

manual. Pull the wires out the front. Observe the three sets of numbers. Cut the wires as indicated:

1. For bottom deck or single deck installations cut each wire 3-inches below numbers 1; 2; 3;

2. For middle deck or double deck installations cut each wire 3-inches below numbers 5; 6; 7;

3. For top deck or triple deck installations cut each wire 3-inches below numbers 9; 10; 11; 12. Place second oven on top of bottom oven and route the four wires through the bushing of the

lower oven. They should now be in proximity of the wires from the bottom deck. A single power connection can now be made at the bottom deck. Through the hinged door of

the bottom oven, group and tape together the wires as indicated in the service connection chart located in the wiring diagram at the end of this manual.

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INSTALLATION CONT’D

VENTILATION AND CLEARANCES

Standard minimum clearance from combustible construction is as follows:

4” from side 4” from back

6” from floor These ovens may be set directly, without legs, on a curbed base or non-combustible floor. If the oven is set without legs on a non-combustible floor or a curbed base, maintain a 4-inch

back clearance. If the oven is set directly against a non-combustible back wall, maintain a 6-inch clearance to

the floor. Do not install the oven closer than 4 inches from another oven on the right hand side (control

panel side). Do not install the oven closer than 12 inches from an uncontrolled heat source (char broiler

etc.) on the right side. Keep the appliance area free and clear of combustible material and do not obstruct the flow of

combustion or ventilation air. The installation of any components such as a vent hood, grease extractors, and/or fire

extinguisher systems, must conform to the their applicable nationally recognized installation standards.

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INITIAL START UP

NOTICE

Each oven is preheated, tested and calibrated at the factory before shipment. However, due to temperature and climate changes during shipment the oven can absorb moisture and should be dried out before attempting to bake.

Prior to putting any oven into full time operation at normal cooking temperatures, it must be thoroughly "seasoned" or dried out. Moisture absorption in the closed spaces, in the insulation and even inside the heating elements can cause future trouble if not properly treated.

Before the initial use of the oven, the element must be thoroughly allowed to dry out. This is done by setting the top and bottom oven switches to the “low” position, and setting

the thermostat to 350°F (177 condensation has been eliminated. For best operating results allow the ovens to thoroughly dry out. Allow 8 to 12 hours for this process.

If the unit is out of use for three or more days, a one-hour preheat schedule should be used, especially when exposed to high humidity and/or cool temperatures.

°C). Allow the oven/ovens to saturate until all vapor and

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CAUTION CAUTION

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE FROM COMBUSTIBLE MATERIALS.

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO AVOID THE DANGER OF SLIPS OR FALLS.

GENERAL

This oven is designed to give well regulated, even heat. It should be thoroughly preheated before being used. It is advantageous from the operating cost standpoint, to operate with the thermostat set at the lowest possible position that will satisfactory perform the baking and with the door shut during preheat and slack business periods.

The ovens may, of course, be preheated with the 4 heat switches set at a lower position than "High", but the time required will be proportionally longer. After preheating, set the two 4 heat switches for proper ratio of "top" and "bottom" heat to suit the product to be baked or roasted.

COOKING

Even heat in the oven is important for proper baking results. It is best to allow the oven to preheat about fifty minutes to 500°F (260°C) before baking. Set the top and bottom heat control switches to obtain the proper ratio of top and bottom heat to suit your product. (See suggested temperature and control settings).

Equal baking results will be obtained with the door open or closed. The door is provided to conserve energy during preheat or slow periods.

To select the balance of top and bottom heat follow these directions:

1. If product is overdone on the bottom tun the bottom switch down or the top switch up.

2. If product is over done on the top, turn top switch down or bottom switch up.

To select the correct temperature, follow these procedures.

1. If a product is taking too long to bake, turn the thermostat up.

2. If a product is not done inside, turn thermostat down and increases baking time.

Normally, Pizzas will not have to be moved or rotated during baking; however, various dough mixes, excessive draft conditions, the quantity and type of toppings, and other variables may require the pizzas to be shifted or rotated for a more even

bake. Also during very busy periods, repeatedly placing a pizza in the same spot

would cause the deck temperature to drop somewhat while the heat remains

constant. This results in an under done crust or a burnt top. To remedy this

condition try not to load pizza after pizza in exactly the same location. Allow a two

minute rest for each section of the oven at least once every half hour

OPERATION

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SUGGESTED TEMPERATURE AND CONTROL SETTING’S

Pizza Type Pie on Pan

or Deck

Thick/Thin crust, Light topping Thick/Thin crust, Light topping Thick/Thin crust, Heavy topping Thick/Thin crust

Thick/Thin crust, Heavy topping (Deep Dish)

Deck Slow

Deck Busy

Deck Slow or Busy

Pan Slow or Busy

Business

Busy or

Slow

Thermostat

Setting

500°F-550°F

(260°-288°C)

500°F-550°F

(260°-288°C)

475°F-550°F

(246°C-288°C)

475°F-550°F

(246°C-288°C)

475°F -550°F

(246°C-288°C)

Top Switch

Setting

Bottom

Switch

Time in

Minutes

Setting

Med Low Med Low 3-7

Med Hi Med Hi 3-7

Med Low Med Hi 6-10

Med Low Med Hi 5-8

Med Low Med Hi 6-11

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MAINTENANCE & CLEANING

WARNING

CAUTION

KEEP WATER AND SOLUTIONS OUT OF CONTROLS. NEVER SPRAY OR HOSE CONTROL CONSOLE, ELECTRICAL CONNECTIONS, ETC.

DAILY CLEANING

Remove, empty and clean the two section crumb tray located near the front bottom of the oven. Clean the area under the crumb tray with a vacuum cleaner. The 3/16-inch wide slots located along the front edge of the crumb tray are the orifices for the Air-Curtain; therefore the orifices must be free of obstructions. The crumb trays must be installed in the oven when in use.

The oven should be thoroughly cleaned once a day to insure against accumulation of foreign material.

• 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 aluminized blower wheel and aluminized inside of the oven.

• Discoloration or heat tint may be removed using a carbon release oven cleaner.

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

WEEKLY CLEANING

Any foreign material such as corn meal, flour, crust, and topping should be vacuumed from beneath the crumb catchers weekly.

CLEANING THE DECK

The deck may be cleaned during usage with a brush and scraper. Periodically, the decks should be turned over. This produces a pyroletic or self-cleaning action to the underside of the deck. Thusly, any spillage will be burnt off and upon returning, your deck will be clean.

Remove the deck by using two flat bladed screwdrivers to “walk up” the front edge of the right deck. When deck is high enough, grasp it firmly and pull over the top of other deck. Remove from the front of the oven.

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MAINTENANCE & CLEANING CONT’D

CHANGING LIGHTS

Turn circuit breakers off. Two screws hold the light guards in place. Remove these screws and pull lamp guard out of the oven. The oven lamp (2S-31603-07) may now be unscrewed for replacement.

CALIBRATION

Calibration Check

¾ Place thermometer or thermocouple in the center of oven cavity. ¾ Set thermostat to 350°F (177°C) and place both 3-heat switches in the “HIGH” position. ¾ Allow the oven to Preheat for at least half an hour. ¾ Note cycle on temperatures and cycle off temperatures for 3 cycles. (Red indicator light indicates

when oven is calling for heat)

¾ After 3 cycles average the temperature (+/- 5°F). ( Add all six temperatures and divide by 6)

Calibration Adjustment

¾ A 5/64” hex-head wrench will be required to remove the knob from the thermostat shaft. ¾ A 1/16” flat blade screwdriver with a 2” shaft is required to make adjustments on the thermostat. ¾ Maintain the oven temperature at 350°F (177°C). ¾ Without turning the thermostat, remove the knob. ¾ Locate the adjustment screw at the base of the shaft and insert the screwdriver. ¾ Grasp the shaft and turn the screwdriver. Counterclockwise to increase and clockwise to

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

¾ Reinstall the oven knob and recheck the oven temperature.

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TROUBLESHOOTING

Symptoms

What follows is a chart of Symptoms, Possible Causes, and Remedy’s 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. On the following pages is a chart with the possible causes and the test to properly identify the problem.

SYMPTOM POSSIBLE CAUSE

No power to Oven Internal breaker tripped Blown fuses

Oven will not heat

Fan will not operate

Product is burning

Product under done

Defective power switch Defective thermostat Defective contactor Defective 4-heat switch Defective oven element No power to oven Internal breaker tripped Blown fuses Defective power switch Defective terminal block Defective motor Product is cooked too long Thermostat out of calibration Failed Thermostat Failed 4-heat switch Product is not cooking long enough Thermostat out of calibration Failed thermostat Failed 4-heat switch

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TROUBLESHOOTING CONT’D

NOTICE

WARNING

CAUTION

Service on this, or any other, STAR appliance must be performed by qualified personnel only. Consult your authorized service agent directory or call the factory at 1-800-807-9054 or visit our website WWW.STAR-MFG.COM For the

service agent nearest you.

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.

USE OF ANY REPLACEMENT PARTS OTHER THAN THOSE SUPPLIED BY STAR

MANUFACTURING OR THEIR AUTHORIZED DISTRIBUTORS CA N CAUSE

BODILY INJURY TO THE OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

TESTS

Possible Cause TEST

Blown fuses No test available, replace fuses Failed or tripped internal breaker Reset breaker Failed thermostat Verify calibration Replace if necessary*

Verify that coil has correct voltage*

Failed Contactor

Verify that coil has continuity* Verify that contactor points move

Failed 3-heat switch

Failed element

Defective motor Product is not baking properly Verify thermostat calibration

Call factory or consult Service manual for correct checks on each switch*

Remove the wires and check for continuity across the element*

Verify that motor wheel spins freely Verify that motor has correct voltage*

* A factory authorized service representative should perform this work.

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Page 19

PARTS LIST May 16, 2007, Rev A

DO75

ELECTRIC AIR DOOR PIZZA OVEN

Item

No.

1 2T-30402-24 STAT 300-650o 48 1 DO75-208V, 240V, 480V 2 2R-70701-28 KNB BLK 1/4BUSH2SETSCW@90 3 DO75-208V, 240V, 480V 3 2E-30303-06 SWT TOG ON-ON DPDT BLK 1 DO75-208V, 240V, 480V

9 2U-71500-01 BLOWER WHEEL PPP,F11,GPO 1 DO75-208V, 240V, 480V 11 2A-50800-43 DOOR ROD GPO, PPP 14-3/4 2 DO75-208V, 240V, 480V 13 2A-50800-42 TNSIONDSC NW PPP 1-1/4DIA 2 DO75-208V, 240V, 480V

14 15 2J-31601-01 PILOT LT 250V 6LEAD BLK 2 DO75-208V, 240V, 480V

16 2E-31602-04 LAMP SKT SNAP-IN WHT 2 DO75-208V, 240V, 480V 17 2S-31603-07 LAMP 240V 100W AG/NI 2 DO75-208V, 240V, 480V

18 19 Q9-70603-15 HANDLE 1 HDL DR ECCO/GCCO 1 DO75-208V, 240V, 480V

20 2P-51001-17 SPRING IMPROVED PIZZA OVN 1 DO75-208V, 240V, 480V 21 2P-51001-18 SPRING IMPROVED PIZZA OVN 1 DO75-208V, 240V, 480V

N/S 2E-30501-03 TERM STRP 4 POLE W/PUSH 1 DO75-208V, 240V, 480V N/S 2E-31400-04 XFRMR 480/240VAC 100VA 1 DO75-480V N/S 2M-60301-22 LABEL PANEL PPP AIR DOOR DO75-208V, 240V, 480V N/S Q9-PP-249 SWITCH DOOR 1 DO75-208V, 240V, 480V N/S Q9-PP-251 DRIP SHIELD 1 DO75-208V, 240V, 480V

Part No. Description QTY Application

2E-30900-10 FUSE 15AMP 300V (SC-15) 2 DO75-208V, 240V 2E-30900-11 FUSE 15AMP 3 DO75-480V 2E-30901-04 FUSE HLDR (HPF) 3 DO75-480V 2E-30901-08 FUSE HLDR FOR SC FUSE 2 DO75-208V, 240V 2N-11151-33 ELMNT PPP 208V O/S 2400W 2 DO75-208V, 2N-11151-36 ELMNT PPP 240V O/S 2400W 2 DO75-240V 2N-11151-39 ELMNT PPP 480V O/S 2400W 2 DO75-480V 2N-11151-35 ELMNT PPP 208V I/S 2000W 2 DO75-208V, 2N-11151-38 ELMNT PPP 240V I/S 2000W 2 DO75-240V 2N-11151-41 ELMNT PPP 480V I/S 2000W 2 DO75-480V 2N-11151-34 ELMNT PPP 208V MID 1500W 2 DO75-208V, 2N-11151-37 ELMNT PPP 240V MID 1500W 2 DO75-240V 2N-11151-40 ELMNT PPP 480V MID 1500W 2 DO75-480V 2U-30200-03 MTR 1/3HP 480V 3PH 60HZ 1 DO75-480V 2U-30200-12 MTR 1/3HP 115/208-240 1PH 1 DO75-208V, 240V,

2E-31800-01 CB 250V50A 1 POLE CRLNGSW 4 DO75-208V, 240V 2E-31800-04 CB 480V 50A 3 POLE 1 DO75-480V

2E-30701-03 CONTC2POL35A208-240V50/60 2 DO75-208V, 240V, 480V 2E-30700-03 CONTC 3POLE 40A208-240VAC 1 DO75-480V

2E-30304-35 SWTROT3HT 240/480VAC20AMP mfg after 3/2010 PS-60101-W3 KIT - 3 POS SWITCH REPL

mfg before 3/2010

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REVISION BLOCK

ECN NO.REV DESCRIPTION DR: DATEMFG ENG

L2L2 L3

2,4

SINGLE PHASE

1,3

AMPS PER LINE

21,4

THREE PHASE

PPP-1

LANG

MODEL

2,4,6,8

2,4,6,8,10,12

1,3,5,7,9,11

1,3,5,7

3,6,9,12

3,6

2,5,8,11

2,5,8

1,4,7

1,4,7,10

PPP-2

PPP-3

240V

SINGLE PHASE

240 VOLTS

L1 L2 L3 208V

AMPS PER LINE

THREE PHASE

208 VOLTS

L1 L2 L3

LANG

MODEL

50.4

58.224.625.843.7

29.850.4 28.4

PPP-1

100.8

43.7 116.3

65.0 44.7

51.6 50.4

74.9

PPP-2

151.3

86.6 174.5

86.6 86.8

100.6 100.6

100.6

PPP-3

TOTAL

K.W. PER PHASE

LANG

K.W

L3 - L1

L2 - L3

L1 - L2

MODEL

12.1

0.0 5.9

6.2PPP-1

24.2

5.9

6.2

12.1

PPP-2

36.3

12.1

12.2 12.1

PPP-3

CREATED BY STUART R. CARTIER

ELECTRIC PIZZA OVEN

TITLE:

LANG MANUFACTURING

5-1-02

PART NUMBERQTY ITEM DESCRIPTION / MATERIAL

DATE:

MLS

DR:

5-1-02

DATE:

TOLERANCES

CK:

208-240 VOLTS AC

.X ± .05

± 1/64

FRACTIONS DECIMALS

DRAWING NUMBER REV

SHEET

NEXT HIGHER ASSY.

.XX ± .03

.XXX ± .015

± .5°

ANGLES

UNLESS OTHERWISE SPECIFIED

61112-04

DIMENSIONS ARE IN INCHES

SCALE:

TOP ELEMENT BOTTOM ELEMENT

STAR

MODEL

DO75-1

DO75-2

DO75-3

HEAT

12C

HEAT

12C

SWITCH

STAR

DO75-1

DO75-2

DO75-1

DO75-2

STAR

MODEL

HEAT LAMP

L1 L2 L1 L2

DO75-3

CONTACTOR

MODEL

OVEN LAMPS

POWER LAMP

FUSES

DO75-3

MOTOR

POWER

SWITCH

TERMINAL

STAT

THERMO-

BLOCK

FIRST DECK

CIRCUIT BREAKERS

1234

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STAR INTERNATIONAL HOLDINGS INC. COMPANY

Star - Holman - Lang - Wells - Bloomeld - Toastmaster

10 Sunnen Drive, St. Louis, MO 63143 U.S.A.

(800) 807-9054 (314) 781-2777

Parts & Service (800) 807-9054

www.star-mfg.com