Lang ECSF-ES Operation Manual

Installation,
Maintenance
with Troubleshooting
Electric Full Size Economy Convection Oven
Models
FCOFL-AT (Lower)
Instructions
:
FCOF-AT (Upper)
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
3. EQUIPMENT DESCRIPTION .................................................................6
4. UNPACKING ..........................................................................................7
5. INSTALLATION ......................................................................................8
6. INITIAL START-UP.................................................................................9
7. OPERATION........................................................................................... 10
8. MAINTENANCE & CLEANING ...............................................................11
9. WIRING DIAGRAM.................................................................................16 – 17
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.
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