Star Manufacturing International 10 Sunnen Drive St. Louis, MO 63143
Part #: 2M-W731 Phone: 314-781-2777 Fax: 314-781-2714
Rev B WWW.STAR-MFG.COM
July 30, 2007
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 #:
Date Purchased:
Purchase Order #:
Location:
Date Installed:
For Service, Call:
2
TABLE OF CONTENTS
CHAPTER PAGE
1. TABLE OF CONTENTS..........................................................................3
2. READ FIRST ..........................................................................................4
10. ILLUSTRATED PARTS BREAK DOWN ................................................. 18 - 29
3
IMPORTANT READ FIRST IMPORTANT
CAUTION:EACH UNIT WEIGHS 275 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.
CAUTION:ANY STAND, COUNTER OR OTHER DEVICE ON WHICH
OVEN WILL BE LOCATED MUST BE DESIGNED TO
SUPPORT THE WEIGHT OF THE OVEN.
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 located behind circuit breaker door on
oven. 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 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.
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.
4
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 LANG OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID ALL WARRANTIES.
5
EQUIPMENT DESCRIPTION
Model: FCOFL-AT/FCOF-AT
Exterior Construction
The oven exterior dimensions are 36” (91.44cm) Wide, 22” (55.88cm) High,
34” (86.36cm) Deep. The Front, Back, and Sides are constructed of stainless
steel with an aluminized top and bottom.
The door handle is constructed of Polycarbonate.
The oven cavity is insulated with high temperature insulation for efficiency and
reduced heat loss.
Interior Construction
The oven cavity dimensions are 20” (50.8cm) Wide, 17” (43.18cm) High, 29”
(73.66cm) Deep.
The oven is designed for three shelves and comes with three Chrome Plated
Racks.
The interior of the oven is constructed of aluminized steel.
Operation
The oven is a forced air convection oven with a vented oven cavity.
The air is driven by a 1/3 HP fan motor.
Controls
Easy to use manual control knobs.
Mechanical temperature sensing and controls.
Technical
Oven operates as shipped on 208, 240, or 480-Volt Single, or Three Phase.
Floor space required is 42” (106.68cm) Wide, 37” (94cm) Deep.
The oven weighs 275 lb.
The ovens are stackable and can include stacking kit if requested.
6
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 to 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 and
strapped to a skid. Cut the straps and remove the wood frame.
CAUTION:THE OVEN WEIGHS 225 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.
UNPACKING
CAUTION:ANY STAND, COUNTER OR OTHER DEVICE ON WHICH
THE OVEN WILL BE LOCATED MUST BE DESIGNED TO
SUPPORT THE WEIGHT OF THE OVEN.
CAUTION:SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.
Remove Oven from skid and place in intended location.
7
DANGER:THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION AND
DEATH.
INSTALLATION
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 located behind circuit breaker door on
oven. 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.
Leg Installation
Legs are available for single, double, and triple, installations. Single deck
installations require a 27-inch leg, double deck installations require a 16-inch
leg, and triple 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 16-inch legs follow the same instructions as the 27-inch legs and
then proceed to “Stacking the Ovens” for the second deck installation.
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 onto the bottom of the oven.
Gently lift the oven onto the legs and proceed to the “Stacking the Ovens” for
the second and third deck installation.
8
INSTALLATION
Stacking the Ovens
Stacking kits must be requested upon purchase.
Remove all the plug buttons from the top of the lower oven.
Remove the stacking kit from the oven compartment of one oven and install the
1 1/4-inch plastic bushing into the top of the lower oven.
Tip the top oven backwards and install two pins into the front leg holes of the top
oven.
Route the wires 1 and 2 from the upper deck through the 1 ¼-inch knockout in
the bottom of the oven through the 1 ¼-inch knockout in the top of the bottom
oven to the main terminal block in the bottom oven. Refer to wiring diagram for
proper phasing.
Lift the top oven and gently set on top of the lower oven so that the studs nest
into the holes of the lower oven.
If placing a range top onto the oven, see the installation section of the range top
for installation directions.
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 knockout on the oven
bottom. A three pole terminal block is provided for connection.
INITIAL START-UP
INITIAL PREHEAT
Prior to putting any oven into full time operation at normal cooking
temperatures, it must be thoroughly 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.
To “dry out” the oven, set the thermostat to 250°F and turn on the power
switch. Allow the unit to cycle at least 15 minutes at this heat level. Reset the
thermostat to 350°F allow the same time. Reset the thermostat to 450°F and
allow the unit to maintain the temperature for a minimum of 4 hours. More
time may be required if the unit has to operate in moist environment.
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.
NOTICE: 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
range and will disappear after the first few hours of use.
9
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.
General Operation
The convection oven roasts and bakes in shorter time and at lower
temperatures with less shrinkage than conventional commercial ovens.
A blower in the Lang convection oven circulates air within the chamber to heat
the entire space evenly and transfer heat efficiently to the product, even with
stacked loading.
The airflow continuously removes the thick layer of moist, cool air that otherwise
would surround the product. When properly loaded and operated, it maintains
this airflow throughout the chamber to eliminate hot spots and roasts or bakes
with minimum power consumption at twice the output capacity of a conventional
oven.
The power switch on the lower portion of the control panel energizes the fan
motor and activates the thermostatically controlled circuit for the oven heating
elements. When this switch is in the on position, the red indicator light will
illuminate.
Rotating the thermostat control knob from "off" position to selected temperature
causes the indicator light to illuminate and closes the contactor that feeds power
to the heating elements. This light will cycle "on and off" as the thermostat calls
for heat in the oven. The blower, however, operates continuously while the
power switch is in the "on" position.
The black control knob operates a damper in the oven vent stack. Damper is
open when knob is pulled outward.
Circuit breakers behind the control panel protect the electrical components from
overload.
OPERATION
Typical Operation
ACTION RESULT
Turn power switch to ON. Control panel heat call light comes on.
Adjust proper temperature, between 140°F&
450°F and allow preheating for 20 minutes.
Open oven doors and insert product. Set timer
for up to 60 minutes.
Timer rings when done. Product should now be done.
Oven begins heating.
Timer begins counting down.
10
Loading...
+ 22 hidden pages
You need points to download manuals.
1 point = 1 manual.
You can buy points or you can get point for every manual you upload.