Lang LCG-141D, LCG-141DP Service Manual

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CHAPTER PAGE

1. TABLE OF CONTENTS .........................................................................2

2. GENERAL INFORMATION....................................................................3

3. WORKING PRINCIPLE..........................................................................8

4. INSTALLATION...................................................................................... 12

5. OPERATION..........................................................................................33

6. MAINTENANCE & CLEANING............................................................... 48

7. TROUBLESHOOTING ........................................................................... 53

8. TECHNICAL DATA ................................................................................60

9. ELECTRIC WIRING DIAGRAMS ........................................................... 74

10. GAS WIRING DIAGRAMS .................................................................... 93

GENERAL INFORMATION

Description and Use

Steam Cooking

Advantages to using the Steam Mode:

! No waiting time, steam is immediately generated ! Steam Temperature of 218°F ! Saturated Steam ! Steam while cooking reduces cooking times and energy consumption ! Hea t transfer is 10 times more efficient than boiling water ! Vitamins, Proteins, Minerals, Flavors, and Juices are retained in the food ! Different product flavors do not mix while cooking (i.e. fish, meat, and

vegetables)

! Food shrinkage is minimal The Combi-ovens with mechanical controls have a circuit board that sets the

temperature to 218°F. The Combi-ovens with digital controls have a circuit board that can adjust the

temperature from 86°F to 218°F.

Hot Air Convection Cooking

The Hot Air Convection Mode uniformly blows hot air in the slightly overpressurized cavity. This mode will provide the best ro asting, baking and browning.

! Meat and poultry pores are immediately closed and their natural juices are

retained

! Hot air does not escape because the unit is watertight ! The insulation of the oven cavity maintains the latent heat longer ! Th is mode can grill, broil and prepare everything that was previously prepared

in pans and stockpots

! Due to the design of the oven cavity and the placement of the fan, grease

does not build up inside the double glazed door

Low Temperature Steaming Digital Models Mechanical Models

Combi Mode

Steam Percentage

Low Temperature Steaming is controlled by the circuit board on the digital models. On the Mechanical models low temperature steaming is obtained by selecting combi mode and setting the steam percentage. This mode is for cooking delicate or temperature sensitive food, stuffing, eggs, fish, as well as pre-cooked vacuum-packed products.

Advantages to Low Temperature Steaming: ! The taste of several foods can be enhanced by lowering the temperature

slightly

! Protein products (eggs, stuffing, fish, etc.) do not harden ! Meat and fish products get improved consistency and texture ! Shrinkage and weight loss is reduced

Combining Hot Air with Steam Digital Models Mechanical Models

Combi Mode

Steam Percentage

Cooking Temperatures from 86°F to 482°F. The Combi Mode combines hot air and steam together.

Advantages to the Combi Mode:

! Juicer Meat and Poultry, no foil on baked potatoes, stuffed vegetables, etc. ! Full control of the steam percentage in the oven cavity ! Reduced shrinkage and weight loss ! Reduced cooking times

! Reduced energy consumption ! Reduced cooking temperatures ! Self basting of the food when directly placed on the racks ! Healthier quality of cooked products

Re-heating (Digital Models Only)

Re-heating Mode

Half Speed Fan Control

Steam Percentage

Cooking temperatures from 284°F to 338°F The Re-heating Mode uses a limited range of temperatures to help when reheating pre-cooked and chilled food.

! The reduced range of temperatures allows you to re-heat little to large

quantities of pre-cooked and chilled food

! You can avoid dried food by using the different percentage levels during the

re-heat process

! Maintains the original color, flavor, and taste as when originally cooked

High Temperature Steam Cooking

Cooking temperatures from 230°F to 257°F The High Temperature Steam Mode is standard on Digital Models only. Advantages to the high temperature steam mode:

! No waiting time, steam is immediately generated ! Pressureless high temperature saturated steam ! Steam while cooking reduces cooking times and energy consumption ! Hea t transfer is 20 times more efficient than boiling water ! Vitamins, Proteins, Minerals, Flavors, and Juices are retained in the food

! Different product flavors do not mix while cooking (i.e. fish, meat, and

vegetables)

! Food shrinkage is minimal Combi-ovens with mechanical controls and get high temperature steam by

selecting the Combi Mode at temperatures between 230°F and 257°F and the maximum steam percentage.

Cooking with Low Speed Fan Control

The Low Speed Fan Control is standard on the Digital Programmable models only.

It can be set in the Combi Mode, Hot Air Convection Mode, and the Re-heating Mode.

The Hold mode automatically uses the low speed fan. This mode is usually used for pastries, brea d and other deli cate products.

Core Probe Cooking Control

Temperature Control up to 210°F The Core Probe Control is standard on the digital models only. Core Probe Control advantages:

! It automatically shuts off the cooking process as soon as the core probe set

temperature has been reached

! Cooking times are not required, products come out exactly the same every

time

! Products can be cooked to rare, medium or well done to perfection

Program Mode

Program Display Program Section On/Off Program Number

Cooking Step Cooking Steps Step / Program Enter / Confirm Display Cancel (Store)

The Program Mode is standard on the Digital Programmable models only. This mode allows the user to store up to 99 recipes with up to 9 steps for each program.

BOILER SYSTEM LIMITS

! High energy consumption ! Long waiting time to get steam ! Steam generator scale buildup ! High maintenance costs

WORKING PRINCIPLE

1 Burner 13 Drain Trap 2 Heat Element / Exchanger 14 Pressure reducing valve 3 Fan 15 Water inlet 4 Flue 16 Water Drain 5 Atomizer 17 Steam / Vent Outlet 6 Cooling Water Solenoid Valve 18 Water Pressure Gauge 7 Humidifier Solenoid Valve 19 Water Calibrated Injector 8 Overpressure Valve 20 Pressure Switch 9 Underpressure Valve 21 Drain Temp. Detecting Probe 10 Cooling Nozzle 22 Temp. Controlling Probe 11 Injection Pipe 23 Safety Thermostat Probe 12 Baffle

HOW THE LANG COMBI WORKS

In the Lang Combi water is introduced directly into the cooking chamber where it is atomized on the heat exchanger (2)/heating elements, then immediately transformed into steam.

In gas models the heating of the cooking chamber is done through the heat exchanger (2) which is heated by the bottom burners (1). In the electric models the heating of the cooking chamber is done through the elements.

The fan (3) is located between the heat exchanger tubes (2) or in the center of the heating elements. Its function is to increase heat exchange with the air in the cooking chamber for increased cooking uniformity. The air is drawn from the center and blown to the sides of the baffle (12) passing through either the heat exchanger or the elements.

The diffuser (5) is located in the center of the fan (3). Its purpose is to atomize the water falling on it. Then the fan blows the mist into the heat exchanger or elements for immediate steam.

The cooking is separated from the heat exchanging area by the baffle (12). The correct rotation direction of the fan is stamped into the baffle. The baffle is easy to open for easy cleaning and access.

The cooking chamber and all inner components are made of stainless steel (fan (3), baffle (12), diffuser (5), etc.).

To obtain the best cooking results, our oven used dry overheated steam. This is possible by maintaining a slight overpressure in the cooking chamber and a temperature of more than 212°F.

In steam mode the working temperature of the oven is fixed at 217°F for mechanical models and is vari abl e from 86°F to 217°F for electronic models, while the cooking chamber pressure is controlled to 0.05 psi.

The slight overpressure is guaranteed by a sealed door and an overpressure valve (8) located on the ceiling of the cooking chamber. The overpressure valve is a simple counterweight to let steam escape when the inside pressure exceeds

0.05 psi. On all models, the temperature in the steam mode is electronically controlled for a minimum accuracy of +/- ?°F.

When the internal temperature is hot and a cold product is placed inside or cold water is injected (11) to create steam, a depression takes place inside the

cooking chamber. To avoid an implosion, there is another safety valve (9), which works to restore the internal pressure.

The water system is connected to the atmosphere through the water drain trap (13) and the upper pipe (17), which is fitted with a silencer. The drain connection must be ventilated to guarantee a constant pressure inside the cooking chamber. The drain trap system with the ventilation connection is considered a safety system to prevent accidental explosion.

Only use cold water for the combi ovens for the following reasons:

! To produce steam through a calibrated injector (11) ! To keep the drain trap clear and permanently full to ensure chamber pressure ! To condensate the steam by means of a wide angle cooling injector (10) so

that most of the escaping steam will be transformed into water and the food smell particles will be captured and transferre d to the drain system

! T o cool down the liquids in the drain system to reduce the possibility of

bacteria proliferation. The maximum temperature limit is 140°F.

The water inlet pressure has been factory set at 14.5 psi. There is a pressure regulator (14), which can be adjusted if needed. The quantity of water converted into steam is determined by the pressure and the size of the injector (19). When working in steam/super steam modes: If the pressure is set too high, we can achieve an excessive wet condition where it will be hard to reach the temperature of 217°F inside the cooking chamber. If the pressure is set too low, we cannot achieve a saturated steam condition.

The pressure regulator (14) precedes two solenoid valves (6) and (7). A pressure switch (20) just following the solenoid valve (7) is set at 5.8 psi, when the inlet water pressure jumps under this value: ! The unit will stop working and the led alarm indicator will light when working in

steam/super steam modes

! An led/display alarm indication (E6 – for electronic models) when working in

combi mode

! An led/display alarm indication (E7 – for electronic programmable models)

when working in convection mode

INSTALLATION

General Installation Instructions

Positioning

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 their applicable local/nationally recognized installation standards.

Gas Connection

All gas connections must be in accordance with local codes and comply with the National Fuel Gas Code ANSI Z223.1 latest edition, Natural Gas Installation Code CAN/CGA – B149.1 or Propane Installation Code CAN/CGA – B149.2. Connect each oven separately. A gas shut off valve must be installed to the oven(s) and located in an accessible area. This appliance and its individual s huto ff val v e must be discon nected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSGI and the appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply system at test pressures equal to or less than 1/2 PSIG.

Test Gas

Always check the pressure of the gas supply. Test for gas leaks. Use a commercial leak detector or a soapy and water solution.

OPEN FLAME TO TEST FOR GAS LEAKS. Electrical Connection

The appliance must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPS 70.

Water Connection

This appliance must be installed to comply with the applicable Federal, state, or local plumbing codes having jurisdiction. Always install a manual shut-off valve upstream of the appliance. Downstream of the manual shut-off valve, install appropriate fittings for easy disconnection of the appliance and filters which can easily be inspected and cleaned. Use Materials, seals and fittings approved according to applicable standards. Use suitable pipes which been have properly treated in order to prevent the release of iron oxides into the water (as these can alter the taste of the food and mark stainless steel). If necessary, install a suitable water treatment system.

DO NOT USE AN

Connections

Gas inlet 3/4” NPT Flue outlet * Water inlet 3/4” NPT Water drain 1 1/2”

”

Terminal Board 3 Ph

Cable gland Ground Terminal

* The oven must be installed under a ventilation hood only. Not suitable for connections to type B gas vent.

Positioning

Leave at least 4” clearance between the rear of the appliance and the wall. Leave at least 20” clearance at the sides of the appliance.

9.5”

5.7”

”

22.8”

”

35”

2”

The cooling outlets of the control section of the oven (side panel) must not be near sources of hot fumes or steam.

All clearance requirements are the same for combustible or noncombustible constructions. For use only on a non-combustible floor.

Installation

Fit the following parts on the top of the oven:

1) Flue deflector

2) Steam vent

Water connection

3) Remove the left hand side panel by unscrewing the two 1/4 turn screws at the bottom (if the optional spray gun is fitted - also remove the support screw).

4) Install the filter supplied with the unit in an accessible position on the water inlet, as shown in the examples below:

a) installation on TB610 frame (optional) or

other support not protruding beyond the perimeter marked by the feet;

b) installation on other support of larger

dimensions.

The appliance must be supplied with

cold

water

Conforming to the following specifications:

Spray gun support screw

Water

pressure

regulator

screw

Pressure PH

: form 7 to 7.5

Conductivity

: between 40 – 80 psi

: less than 200 µS/cm

t.d.s. < 100 ppm

Hardness Max. salinty and ion content in mg/l

: from 6.3 to 8.8 °e

: Chlorides < 30, sulphates < 40, Fe (iron) < 0.1, Cu (copper) < 0.05, Mn (manganese) < 0.05

The internal pressure gauge must show a pressure of 15 psi, if it shows a different value, adjust to the correct pressure using the regulator screw.

”

Water drain

CAUTION: to avoid the risk of serious damage, the drain must be

vented

. The material of the drainage pipe must be heat resistance type and not flexible.

’

”

Electrical Connection Ground Connection

The ground terminal is located beneath the appliance at the rear left hand corner.

Main Connection

Remove the left hand side panel. Read the general precautionary notes in the beginning of this chapter. Fit the suitable cable gland in the relative hole. Route the cable from the main Power switch through the cable gland, and connect the wires to the terminal block.

Terminal block

Note: After making the electrical connection, ensure the motor turns in the direction indicated by the arrow stamped in the baffle.

Cable gland

401 units only:

Refer to the water connection section earlier in this chapter. There are two connections on the 401 models.

Condensation Drain

Connect a suitable tube to the fitting on the condensation tray and connect to the drainpipe.

Gas pressure check

Turn the main gas valve off. Open the door in the bottom left corner of the unit. Remove the cap screw of the pressure test point and connect a pressure gauge to the outlet. Open the main gas valve and turn on the appliance to maximum capacity. Make sure the pressure lies within the limits indicated in the table below.

Gas Type

Pressure in inches of Water Column

Rated Minimum Maximum

Natural Gas 7” 4” 10”

Propane 11” 8” 13”

After checking the gas pressure, remove the pressure gauge and close the pressure test point.

Starting the gas valve Controls

Burner Control Knob

Reference Mark

Safety Devices

A thermocouple device locks the gas valve in case the flame is extinguished. There is also a safety thermostat in case the oven overheats.

Pilot flame ignition

Press the control knob and turn it to the PILOT position. Press the knob for a few seconds and the flame will light. Release the knob and check that the pilot flame stays on. If it goes out wait 30 seconds and repeat instructions.

Main burner ignition

Press the control knob and turn it to the ON position. The gas valve is now set for normal operation.

Stand-by position

To keep the burner on, with the main burner off, turn the control knob to the PILOT position.

Turning off

Press and turn the control knob to the OFF position.

DOUBLE WATER FEED KIT

Close the gas and water supply and cut out the main wall switch.

Remove the side Panel.

Drain

Oven Chamber

Drain

Non-Softened Water Inlet

Oven Chamber

Bag

Hardnes

pH Cl < 150 mg/l SO4 < 400 mg/l Fe < 0.1 mg/l

Softened Water Inlet

Disconnect

Bag

Disconnect

Water Inlet

Water Specifications

°d

5 - 7

Mn < 0.05 mg/l Cu < 0.05 mg/l

°f

9 - 13

Conductivity < 200 µS/cm

°e

6.3 - 8.8

Softening system water consumption:

Maximum water consumption for steam is 4 gallons per hour. Maximum water consumption for cleaning Spray Nozzle is 8 to 13 gallons per hour.

Ppm

90 - 125

Stacking Kit Instructions

This section illustrates assembly procedures fo r the LCE 72 Only. In order to draw particular attention to warnings and suggestions, some symbols have been used.

Danger or Caution.

Note: Read and observe the instructions given on the appliance.

Consult the manual before carrying out connection.

Plumbing system.

Electrical system.

Number Description Qty.

1 Upright 4 2 Support 4 3 Foot 4 4 Bracket 2 5 Runner 1 6 Support 1 7 Right Enclosure 1 8 Left Enclosure 1

9 Connector 2 10 Pipe Coupling 1 11 Washer 1 12 Silencer 1 13 Hose Clamp 2 14 Rubber Hose 1 15 Screw 8 16 Washer 8 17 Screw 20 18 Washer 16 19 Washer 16 20 Screw 7 21 Washer 7 22 Nut 4 23 Screw 4

222324252627282930

A = Supporting Screw B = Spray Gun C = Flexible pipe – 1/2” NPT D = Gasket – 1/2” E = Adapter 3/4” – 1/2” F = Gasket – 3/4” G = Tee 3/4” H = Barrel Nipple 3/4” J = Short 3/4”

Spray Hose Cleaning Kit

Spray the detergent/scale remover on all parts of the oven/oven cavity and leave on (if necessary, for the whole night).

Do not use descaling products containing chlorine based substances.

Rinse thoroughly with plenty of water.

Put the oven in steam mode for 15 minutes to sterilize the oven. Then put the oven in convection mode for 10 minutes to dry the unit out.

Reassemble all parts removed and leave the door open.

OPERATION

450

400

350

485

300

100

150

250

343536

Control Panel Manual Controls

LED’s:

Excessive temperature for the cooking method selected

Insufficient water supply pressure Fan motor blocked (*) Safety thermostat tripped (*)

When thes e LED’s light they always signal an abnormal situation. Consult the trouble shooting section.

(*) require electrical re-setting.

Power LED (Oven ON) Oven Temperature Display Function Select Knob

Selects the following modes of operation

400

450

350

485

300

100

150

250

OFF Steam Convection Combi Thermostat Knob

Regulates Oven temperature for convection and combi mode

Timer Sets cooking time in all three modes

Steam Control knob Regulates steam supply during combi mode

STEAM MODE Preheating

Turn Knob 1 to STEAM Turn Knob 3 to Infinity (∞) When the temperature display shows 214 - 217°F, place the food in the oven and set the timer for the recommended cooking time. When this time has elapsed, the oven will switch off and a beeper will sound for about 30 seconds.

Malfunction indicator lights

LED When this L ED comes on it means that the ove n temperature is too hot for the cooking mode selected. Once the temperature drops below the 217°F the LED will go out.

LED This LED will flash when the water is being supplied. If it stays on, the oven will shut down because there is not enough water pressure. When the pressure returns to normal operating pressure the LED will go out.

400

450

350

485

300

100 150

250

LED When this LED lights it means th at the motor has overheated.

LED When this LED lights it means th at the oven has overheated.

CONVECTION MODE Preheating

Set knob 1 to CONVECTION Turn knob 3 to Infinity (∞) Set the required cooking temperature on the thermostat When the temperature display shows the set temperature, place the food in the oven and set the cooking time on the timer. At the end of the cycle the oven will shut down and a beeper will sound for about 30 seconds.

Malfunction indicator lights

LED This LED cannot light in this mode.

LED When this LED lights it means th at the motor has overheated.

400

450

350

485

300

100

150

250

LED When this LED lights it means th at the oven has overheated.

COMBI MODE Preheating

Turn knob 1 to Combi Turn knob 3 to Infinity (∞) Set temperature on thermostat knob 2 Set the steam level on knob 4 When the temperature display shows the set temperature, place the food in the oven and set the cooking time on the timer. At the end of the cycle the oven will shut down and a beeper will sound for about 30 seconds.

Malfunction indicator lights

LED This LED cannot light in this mode.

450

400

350

485

300

100

150

250

LED When this LED lights it means th at the motor has overheated.

LED When this LED lights it means th at the oven has overheated.

Control Panel Digital Controls

STAND BY

If the oven is connected to electricity, the electronic panel switches on or off by pushing the “Stand By” key.

Once the electronic panel has power, the cooking parameters can be set.

COOKING

Select the required cooking mode by pressing one of the following keys: 1- STEAM COOKING - temperature range: from 86°F to 217°F.

2- CONVECTION COOKING - temperature rang e: fr om 86°F to 482°F.

3- COMBINATION COOKING - temperature range: from 86°F to 482°F.

4- RETHERMALIZATION COOKING - temperature range: from 284°F to 338°F.

5- SUPERSTEAM COOKING - temper a tur e range: from 230°F to 257°F.

Set the required temperature by using the up and down arrow keys. The temperature selected will appear on the display. During the cooking cycle, the temperature display shows the actual temperature of the oven.

The Temperature Key changes the readout from the temperature set to the actual temperature when the cooking mode is activated, and the timer activates.

When you s elect either the combinat io n or Rethermalization Cooking Mode, the

humidity display switches on automatically.

By setting the Humidity Key,

it is possible to set the humidity inside the cooking chamber in ten degree increments.

FOR THE PROGRAMMABLE MODELS ONLY:

With convection, combination and rethermalization cooking modes, it is possible to select half speed fan

for delicate products by using the Half Speed Key. The Cook ‘N’ Hold key

will automatically activate a holding temperature of 158° for 30 minutes at the end of a cooking cycle.

COOKING WITH THE TIMER

Use the Time Key to select the desired time for cooking/baking.

Use the up and down arrow keys to set the cooking time. You can read the time set on timer display. During the cooking the timer display shows the count down to the end of the cycle. The timer key changes the readout from count down to set when cooking is activated.

When the cooking is finished, the heating elements automatically turn off, and an alarm will activate for a short period of time.

Note If the door is opened during the cooking process, not only will the heating and fan stop, but the timer will also stop; time count-down will start from this point when the door is closed.

When unplugged, or in the even of a power interruption, the oven will maintain and store programs- indefinitely.

COOKING WITH THE CORE PROBE

Select the cooking with probe function by pushing the Core Probe Key.

Cooking with the probe can be utilized in any mode of cooking: steam, convection, or combi. Set the temperature required at the center of the product by means of up and down arrow keys. The temperature range is from 86°F to 210°F. Cooking with probe by-passes the timer, and the generation of heat is automatically stopped as soon as the temperature of the food where the probe is located has reached the temperature set point. When the set point is reached, th e heating stops and the alarm will activate for several seconds.

Note The temperature set point can be modified during the cooking cycle by depressing the cooking key pressed while changing the temperature using the up and down arrow keys.

FOR PROGRAMMABLE MODELS ONLY

COOKING WITH PROGRAMMING

1- STORING A SINGLE COOKING CYCLE PROGRAM IN THE COMPUTER

MEMORY:

Press the Program Key to activate the programming function.

Select a program – from P01 TO P99 using the up down arrow keys. Select the desired cooking mode. After setting the time or a core temperature setting, the program display will show 1-1. It means the program is comprised of a single cooking cycle or tier: first digit = active cooking cycle, second digit = total number of cycles or tiers in the sequence.

Push the Enter Key to store the cooking cycle program.

1- STORING A PROGRAM CONSISTING OF A SEQUENCE OF MORE THAN ONE

COOKING CYCLES OR TIERS

Push the Sequence (Tiered) Cooking Key

The display will show 2-1: the first digit indicates the running cooking cycle, the second digit indicates the total number of cycles (tiers) included in the sequence. It is possible to store up to 9 cycles (tiers) in a program.

Set the new program. After having set a time or a core temperature, the display will show 2-2. This indicates

that it is the second cooking cycle of a program composed of two tiers. Push the enter key to store the program. Note: By pushing the time key, the time display will show the total time of the program.

3- CHANGING SETTINGS Use the up and down arrow keys to select the program to be modified (P01 TO P99).

Use the sequence (tiered) cooking key to select the cooking program to be changed Proceed to make the desired changes. Push the enter key to store the data

START / STOP

If you have set the cooking parameters, you can start/activate the cooking phase by pushing the Start Key.

NOTE:

TO SET THE OVEN FOR FAHRENHEIT DEGREES, DEPRESS THE TEMPERATURE KEY WHILE PLUGGING THE OVEN TO THE ELECTRICAL POWER.

On/Off Button

STAND-BY Button with green indicator (the applaince is connected to power) switches the panel on or off by pushing the button.

Alarm Lights

Failure code (E1 to E7), see troubleshooting section.

Flashing Red Chamber is too hot for steam mode.

Flashing Red Failure in water pressure, it will light with the display saying E6 or E7.

Red Light Oven has been used for five hours, routine cleaning is recommended.

Cooking Mode Buttons

Steam Mode. Green light shows when selected (Temp. 86 - 217°F).

Convection Mode. Green light shows when selected (Temp. 86 - 482°F).

Combination Mo de. Green light shows when selected (Temp. 86 - 482°F).

Regeneration Mode. Green light shows when selected (Temp. 284 - 338°F).

Supersteam Mode. Green light shows when selected (Temp. 230 - 257°F).

Up / Down Buttons

Increase or decrease set value.

Operating Controls

Steam Percentage Control. Sets humidity level.

Temperature Control. Changes readout from set to active.

Cooking Time Control. When cooking is activated, changes re adout from cou nt-down to set .

Core Temperature Control. Changes readout from set to active.

Start / Stop Button

During the cooking phase this green light flashes.

Using the Oven

At the start of each cooking session we advise preheating the oven by running a short cooking cycle when the oven is empty. At the end of the cycle the oven will automatically stop and an buzzer will sound for 30 seconds.

Cooking

Select the required cooking mode by pressing one of the following keys: 6 (STEAM), 7 (Convection), 8 (Combi), 9 (Regeneration), 10 (Supersteam) Set the required chamber temperature using arrow-keys 15.

Note: When cooking in modes 8 or 9 (Combi or Regeneration) it is possible to set the steam.

9876

543

Cooking with the timer

Select the cooking timer by pressing 17 Use the arrow keys 18 to set the cooking time on the display 16. Start the cycle using button 22 (START/STOP), the timer display will show the count-down time. When the cooking is finished, the buzzer will sound for 30 seconds.

Cooking with the core temperature probe

Use button 20 to select the core probe. Set the temperature required at the center of the product by using the arrow keys 21. Start the cycle using button 22 (START/STOP). When the cooking is finished, the buzzer will sound for 30 seconds.

Note: when the probe is activated and reaches the set temperature the oven will stop cooking.

1413

181716 21

Changing setting during cooking

The value set can be modified during the cooking phase by keeping the cooking key pressed while modifying the display using keys 15, 18, or 21. To modify the values of a cooking program different from the one being used, keep the relevant key pressed and proceed to modify as necessary using keys 15, 18, or 21.

Note: time changes during cooking will affect only the time remaining. Note: If the door is opened while cooking is in process, not only will the heat and the fan stop, but the timer will stop also. The timer will resume once the door is closed. When unplugged, the unit will store the programs indefinitely. The core temperature probe can be set in any mode (Combi, Convection, Steam, Regeneration, Super steam). It does not use the timer when in this mode.

CLEANING

Turn the unit off. Allow the unit to cool to at least 140°F. Remove the racks from the oven.

Daily Cleaning

Drip Tray

The drip tray must be emptied and cleaned frequently. If it is connected to a drainage outlet, check that the outlet hole is not clogged.

Cooking Chamber

Remove the rack slide from the cooking chamber. Remove the filter strainer from the bottom of the oven chamber and clean it. Spray detergent (detergent without chloride or chlorine, specific for stainless steel) on the walls of the unit using the special detergent spray unit. Wait 30 minutes. Rinse thoroughly with water. Heat the oven in steam mode for 15 minutes. Heat the oven in convection mode for 15 minutes. If the unit is not going to be used again until tomorrow, leave the door partially open all night.

MAINTENANCE & CLEANING

Yearly

The under-pressure valve #9 will need to be cleaned and checked for proper operation.

Cleaning functional parts of the oven

De-scaling the blower wheel

The blower wheel must be de-scaled every 15 days. Remove the racks and rack slides. Unscrew the two screws securing the baffle to the oven, and open the baffle. De-scale the blower wheel with a suitable descaling agent.

For thorough cleaning of the blower wheel

Unscrew the atomizer while keeping the blower wheel from turning and loosen the two set screws on the motor shaft. Screw the supplied extractor bolt into the shaft until the blower wheel is disengaged from the shaft.

Note: When reassembling the fan, ensure the blower wheel is seated fully on the shaft before tightening the set screws.

Cleaning the water filter

Close the main water supply valve, unscrew the plug, and remove the filter and clean it.

Cleaning the drain siphon (located beneath the oven)

Unscrew the plug and remove any accumulated debris.

Note: Limescale deposits must be removed regularly, especially from the heat exchanger. When the scale film becomes thick, it is either very difficult or impossible to remove. Limesca le is a thermal insulating material. W hen the scale film on the heat exchanger becomes too thick, heat exchanging is impeded causing the pipes and the combustion chamber to overheat and possibly break. Limescale is porous and absorbs grease and odors that might be released later.

MAINTENANCE WARNING: DISCONNECT THE UNIT’S

POWER FROM THE WALL BEFORE PROCEEDING WITH ANY OF THESE PROCEDURES.

Replacing light bulbs or the light glass

Remove the left hand side panel by unscrewing the 1/4 turn screws. Unscrew the screw and nut shown in the figure and remove the lamp-holder. Replace the bulb. To remove the light glass for replacement, unscrew the other three nuts inside the lampholder and remove the glass.

Replacing fuses

Remove the left hand side panel. The plug-in type fuses holders are located at the side of the terminal board. Replace with rapid-acting fuses.

Resetting overload cut-outs

The overload cut-out, disconnects the power supply to the motor when it overheats due to overload. Before pressing the reset button, find and eliminate the cause of the overload.

Resetting the safety thermostat

The safety thermostat shuts down the oven when internal temperatur e ex ceeds 572°F. To restart the oven:

Remove the left hand panel. Allow the oven to cool for about 10 minutes, find and correct the cause of overheating and then press the reset button.

Electrical Diagram

GAS CONVERSIONS

WARNING: ENSURE THE MAIN GAS VALVE IS TURN OFF BEFORE PROCEEDING.

Replacement of Injectors

The injectors are reachable through the bottom of the oven. Remove the drip tray. Unscrew each injector and replace it with the one suitable for the type of gas at your location.

Replacement of Pilot Flame Injector

Unscrew cap A, unscrew injector B and replace it as necessary for the type of gas at your locat ion.

After replacing the injector, turn on the pilot flame and adjust the primary air nut as necessary.

Air Regulation Ring

Adjustments to the gas valve

NATURAL GAS

Remove screw A from the pressure connection and connect a pressure gauge.

PROPANE

Remove the plug B and check if it matches with detail E. If positive screw it completely, if not remove screw C, spring

and replace them with plug E.

Remove the plug B and ensure the adjustment screw C is there, otherwise insert the spring

with the screw C. Start the burner and adjust the screw C until the pressure gauge shows the correct reading. After having checked that the flame is stable, stop the burner, disconnect the pressure gauge, screw the plug B in completely, seal the adjustment screw C with a drop of paint and replace plug

PROBLEMS POSSIBLE CAUSES SOLUTIONS

Power is on, display or LED is not on.

Power is on, lights in the cooking chamber do not work.

Start-button pressed, no water flow for cooling system.

Start-button pressed, no fan, no burner or elements.

Start-button pressed, fan works, no burner or elements.

GAS UNIT ONLY: Spark ignition of pilot flame is out of wo rk.

Fuses F3-F4 are blown.

Light Bulbs are burnt out. Fuses F1-F2 are blown.

Solenoid valve (6) is not energized. Solenoid valve coil is burnt. Door does not activate microswitch. Fuse F1 is blown. Door does not activate microswitch. Microswitch is not working. Fuse F1 or F2 is blown. Gas valve or heating elements are burnt. GAS UNITS ONLY: Low voltage transformer (or its fuse) is blown. Gas valve switch is button is not working. Spark igniter is broken. High voltage spark cable is damaged.

TROUBLESHOOTING

Check power. Check fuses near the terminal block. Check light bulbs. Check fuses.

Clean or de-scale solenoid valve. Replace coil. Replace solenoid valve. Check door hinges. Replace microswitch. Check fuse F1.

Check that the door closes properly. Replace microswitch. Check fuses F1 & F2.

Check gas flow. Check gas valve. Check low voltage transformer and its fuse.

Replace switch button. Replace spark igniter. Replace High voltage cable.

GAS UNITS ONLY:

Air in the pilot flame pipe. Repeat ignition Pilot flame can not be ignited. GAS UNITS ONLY: Pilot flame estinguishes. Start-button pressed, No steam.

Thermocouple bulb is

dirty or damaged.

Solenoid valve (7) is

energized but is

defective.

Solenoid coil is burnt.

Scale has obstructed

water.

Water pressure regulator

is wrong.

Water nozzle (19) is

obstructed.

Fuse F1 is blown. Start-button pressed, unit steams when no steam is selected.

Scale built up in the

solenoid valve (7).

Solenoid valve is

defective. Start-button pressed, steam is not at the set level (too much or too little).

Thermostat controlling

temperature of the

condensation tube is

defective.

Cooling water nozzle (10)

is obstructed.

Solenoid valve (6) is

obstructed or defective.

Inconsistent Cooking. Motor is spinning in the

wrong direction. Noises from the trap. Drain (16) is obstructed

or not ventilated.

Silencer (17) is

obstructed by a rag or

pan.

Cooling water nozzle (10)

is obstructed.

procedure several times to bleed the air out. Clean or replace the thermocouple. Disassemble solenoid valve (7) and clean or descale. Replace coil. De-scale water pipe. Set water pressure regulator properly. Clean water nozzle. Check fuse F1.

Disassemble solenoid valve (7) and de-scale. Replace solenoid valve or its coil. Replace thermostat controlling tempe r ature of the condensation tube. Disassemble and clean or de-scale water nozzle (10). Disassemble solenoid valve and clean or descale. Replace coil or solenoid valve. Change the motor phase.

Verify and clean drain (16), or proved adequate venting. Keep silencer free. Disassemble cooling water nozzle (10) and clean or de-scale.

WORKING MODES

Device Steam / Super-steam Convection Combi

Solenoid valve (7)

Permanently energized.

Alternately energized / de-

energized. Calibrated quantity of water through pipe (11) by means of pressure regulator (14) and nozzle (19).

Variable quantity

of water according

to set percentage.

Duty cycle is 5

sec. on 9 sec. off. Nozzle (19) 61 = .5 101 = .6 141 = .7 241 = .7 401 = .7

Contr o l formula for

humidity %.

10% = 122°F

20% = 131°F

30% = 140°F

40% = 149°F

50% = 158°F

60% = 167°F

70% = 176°F

80% = 185°F

90% = 194°F

Solenoid valve (6)

Permanently energized.

Calibrated quantity of water to cool down drain system by means of the pressure regulator (14) and nozzle (10).

Permanently energized.

Calibrated quantity of water to cool down drain system by means of t he pressure regulator (14) and nozzle (10).

Permanently

energized.

Calibrated

quantity of water

to cool down drain

system by means

of the pressure

regulator (14) and

nozzle (10).

ALARMS FOR THE MANUAL CONTROL COMBI’S

The power LED lights but the temperature display does not show any change in temperature.

LED Lights

Knob 1 (page 36) has not been set to a cooking

Turn in to a cooking

mode. mode. Timer Knob 3 (page 36) has not been set to a

Set any time higher than

zero. cooking time. Thermostat knob 2 (page

36) has not been set.

In convection or Combi

cooking, the temperature

must be set. You switched from CONVECTION or COMBI cooking to steam.

Wait until the oven

temperature drops to 214

- 218°F. No water supply. Call your local plumber. Insufficient water pressure.

Contact your water dept. to increase your water

pressure. Faulty solenoid valve. Call your local servicer. Water control valve out of calibration.

Your local servicer

should calibrate the

valve. One of the phases is missing.

Check electrical

connection and reset as

described on page 50. Motor blocked. Call your local servicer. Oven has momentarily overheated.

Wail unit it cools down

and rest as described on

page 50. Faulty Thermostat. Call your local servicer.

ALARMS FOR THE DIGITAL CONTROL COMBI’S

When this indicator lamp fla shes the oven c hamber temper ature is too high for the selected cooking mode. This lamp will light whenever you change from a high temperature cooking mode (Convection or Combi) to a lower temperature mode (214 - 218°F Steam, 284 - 338°F Rethermalization mode, 230 - 257°F for SuperSteam). When this lamp is illumin ated heating is stopped until the temperature falls to within the permissible range. The lamp will then turn off and the oven will operate normally. Note: This lamp should not illuminate during convection or combi modes. This lamp flashes to indicate water supply problems (either due to a temporary interruption of the supply or a drop in water pressure). If this occurs during a Steam, Re-thermalization, or Super-Steam, oven heating is immediately stopped. At this point press START to check whether the problem is still present. If the lam p continues to flash (and the water supply is OK) check for the possible causes. If the lamp starts flashing during the Convection or Combi cooking, the oven will continue to operate normally and the indicator lamp will switch off as soon a s normal conditions are restored. Illuminates after 5 hours of cooking to signal that the cleaning procedures should be completed. The oven continues to operate. Pressing the START-STOP key switches off the indicator lamp and the hours of cooking count restarts from zero.

This display will show an alarm code to help identify the cause of the problem. You can remedy it by following the instructions in the chart below.

Alarm Codes

000

flashing

LED flashes

or - - -

or - -

Faulty cooking chamber temperature probe.

If core temperature probe is not skewered in food and the oven chamber is at ambient temperature: core temperature probe is faulty. You have switched from convection or combi mode operation to steam mo de. Then unit must cool down. Main water supply was interrupted or the pressure is too low. Water flow control valve is incorrectly set.

Display shows the following Codes:

LED flashes

E1 E2 E3 E4 E5 E6 E7 E8

Faulty oven chamber temperature probe. Faulty core temperature probe. Faulty steam discharge temperature probe. Motor thermal trip. Safety thermostat trip. Faulty oven chamber pressure switch. Faulty drain pressure switch. Faulty oven chamber lower probe. Oven has been in effective use for 5 hours.

or - -

flashing

TO CHECK CIRCUIT BOARD INPUT/OUTPUT ON DIGITAL MODELS

Make sure the unit is plugged in. If any pre-set value is shown on the displays, press push-button as to get “STAND-BY condition.

Keep both push-buttons “TIME” and “START” simultaneously pressed for about 5 seconds, until a “beep” sounds. This operation does not

change or clear any pre-set value. It allows the operator to check all input/output relays and the relevant connected remote switches. By pressing all the pushbuttons from the top (left to right), the relevant LED light switches on, while a relay is energized. According to the circuit board type, an opportunity is given to energize one of the relays. A progressive number, corresponding to the pressed pu sh-button, will be shown on the display. This allows us to verify all circuit board input, both from the digital pad, from outside switches (i.e. pressure switches etc.) and from inputs at 120/208V (i.e. door micro-switches and safety thermostats). To get out from this program, keep again the above mentioned push-buttons pressed until a beep sounds.

Faulty steam discharge temperature probe.

TO CHECK THE PT100 PROBE IN THE CONDENSATION TUBE ON DIGITAL MODELS

This can be done while the unit is cooking. Keep both push-buttons “TIME” and “TIME DOWN” Simultaneously pressed.

This operation does not change or clear any pre-set value of the circuit board. It allows the operator to verify the humidity level in the oven by display the temperature in the condensation tube.

10% = 122°F 20% = 131°F 30% = 140°F 40% = 149°F 50% = 158°F 60% = 167°F 70% = 176°F 80% = 185°F 90% = 194°F

TECHNICAL DATA

Total distance from A to B for all digital models is 5 5/16”.

Total distance from A to B for mechanical models is: 8 11/16” for models LC-61, 72, & 101 10 7/16” for models LC-141, 241, & 401

Drain Temp. Detecting Probe

To the cooking chamber

To the drain

PT-100 Temperature Probe

White

Red

White

Red

PT-100 resistance chart

Temp. Resistance Temp. Resistance Temp. Resistance

0°F 93.04 Ω 185°F 132.79 Ω 370°F 171.33 Ω

5°F 94.13 Ω 190°F 133.85 Ω 375°F 172.36 Ω 10°F 95.22 Ω 195°F 134.90 Ω 380°F 173.38 Ω 15°F 96.31 Ω 200°F 135.96 Ω 385°F 174.41 Ω 20°F 97.39 Ω 205°F 137.01 Ω 390°F 175.43 Ω 25°F 98.48 Ω 210°F 138.07 Ω 395°F 176.45 Ω 30°F 99.57 Ω 215°F 139.12 Ω 400°F 177.47 Ω 35°F 100.65 Ω 220°F 140.17 Ω 405°F 178.49 Ω 40°F 101.73 Ω 225°F 141.23 Ω 410°F 179.51 Ω 45°F 102.82 Ω 230°F 142.28 Ω 415°F 180.53 Ω 50°F 103.90 Ω 235°F 143.33 Ω 420°F 181.55 Ω 55°F 104.98 Ω 240°F 144.37 Ω 425°F 182.56 Ω 60°F 106.06 Ω 245°F 145.42 Ω 430°F 183.58 Ω 65°F 107.14 Ω 250°F 146.47 Ω 435°F 184.59 Ω 70°F 108.22 Ω 255°F 147.52 Ω 440°F 185.61 Ω 75°F 109.30 Ω 260°F 148.56 Ω 445°F 186.62 Ω 80°F 110.38 Ω 265°F 149.61 Ω 450°F 187.63 Ω 85°F 111.45 Ω 270°F 150.65 Ω 455°F 188.64 Ω 90°F 112.53 Ω 275°F 151.69 Ω 460°F 189.65 Ω 95°F 11.60 Ω 280°F 152.73 Ω 465°F 190.66 Ω

100°F 114.67 Ω 285°F 153.77 Ω 470°F 191.67 Ω 105°F 115.75 Ω 290°F 154.81 Ω 475°F 192.68 Ω 110°F 116.82 Ω 295°F 155.85 Ω 480°F 193.68 Ω 115°F 117.89 Ω 300°F 156.89 Ω 485°F 194.69 Ω 120°F 118.96 Ω 305°F 157.93 Ω 490°F 195.69 Ω 125°F 120.03 Ω 310°F 158.97 Ω 495°F 196.70 Ω 130°F 121.10 Ω 315°F 160.00 Ω 500°F 197.70 Ω 135°F 122.16 Ω 320°F 161.04 Ω 505°F 198.70 Ω 140°F 123.23 Ω 325°F 162.07 Ω 510°F 199.70 Ω 145°F 124.30 Ω 330°F 163.10 Ω 515°F 200.70 Ω 150°F 125.36 Ω 335°F 164.13 Ω 520°F 201.70 Ω 155°F 126.42 Ω 340°F 165.17 Ω 525°F 202.70 Ω 160°F 127.49 Ω 345°F 166.20 Ω 530°F 203.70 Ω 165°F 128.55 Ω 350°F 167.23 Ω 535°F 204.70 Ω 170°F 129.61 Ω 355°F 168.25 Ω 540°F 205.69 Ω 175°F 130.67 Ω 360°F 169.28 Ω 545°F 206.69 Ω 180°F 131.73 Ω 365°F 170.31 Ω 550°F 207.68 Ω

Water consumption table

Oven

Model

LC-61 .5 mm 14.5 psi 2 gal 28 gal 10 gal

LC-101 .6 mm 14.5 psi 3 gal 28 gal 30 gal

LC-72 .7 mm 14.5 psi 5 gal 28 gal 33 gal LC-141 .7 mm 14.5 psi 5 gal 28 gal 33 gal LC-241 .7 mm 14.5 psi 5 gal 28 gal 33 gal LC-401 2 x .7 mm 14.5 psi 2 x 5 gal 2 x 28 gal 66 gal

Injector

Size

Water

Pressure

Water to

steam

Water to

drain

Total

Water Qty.

MODEL LANG COMBI ELECTRIC: LCE-61

PAN CAPACITY Maximum 6 Full Size Sheet Pans

6 Full Size Steam Table Pans

Optimum 6 Full Size Sheet Pans

4 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 24" x 24 5/8" x 17 29/32"

(610mm x 620mm x 450mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 6 Support Rails 6 Stainless Steel Oven Racks

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 371/2" x 29" x 311/2"

(950mm x 740mm x 800mm)

ELECTRICAL 208 and 240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 9.5 kW Amperage Per Line

• 208 / 3 Phase: 26.4 Amp/Phase

• 240 / 3 Phase: 22.8 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 30 Gal/Hr (113 Liters/Hr)

/4" NPT

S P E C I F I C AT I O N S

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 353 lb (160 kg)

Net Weight (Uncrated): 309 lb (140 kg)

INSTALLATION Legs 4" (100mm) Included

Vent Hood Check Local Codes Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Counter Top: 4" (100mm)

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 6 Included (Part Number G610X)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Stand: TB610P Stainless Stand With Bottom Shelf: TB610 Stainless Roll In Rack Frame, 6 Position: SRG6 (Standard Spacing) Stainless Roll In Rack Frame, 4 Position: SRG685 Guides For Roll In Rack: GSR610 Rack Frame Transport Trolley: C610

N S F

U SC

MODEL LANG COMBI ELECTRIC: LCE-101

PAN CAPACITY Maximum 10 Full Size Sheet Pans

10 Full Size Steam Table Pans Optimum 10 Full Size Sheet Pans

8 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 24" x 24 5/8" x 27 3/8"

(610mm x 620mm x 690mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 10 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 371/2" x 29" x 41"

(950mm x 740mm x 1030mm)

ELECTRICAL 208 and 240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 17.9 kW Amperage Per Phase

• 208 / 3 Phase: 49.7 Amp/Phase

• 240 / 3 Phase: 43.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 31 Gal/Hr (117 Liters/Hr)

/4" NPT

S P E C I F I C AT I O N S

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 386 lb (175 kg)

Net Weight (Uncrated): 364 lb (165 kg)

INSTALLATION Legs 4" (100mm) Included

Vent Hood Check Local Codes Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Counter Top: 4" (100mm)

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Steel Oven Rack: G610X Stainless Roll In Rack Frame, 10 Position: SRG10 (Standard Spacing) Stainless Roll In Rack Frame, 7 Position: SRG1085 Stainless Stand: TB610P Stainless Stand With Bottom Shelf: TB610 Rack Frame Transport Trolley: C610 Guides For Roll In Rack: GSR610

N S F

U SC

MODEL LANG COMBI ELECTRIC: LCE-72

PAN CAPACITY Maximum 7 Full Size Sheet Pans

14 Full Size Steam Table Pans

Optimum 7 Full Size Sheet Pans

10 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless

Inside Oven Dimensions (W x D x H): 33" x 32 1/2" x 22 1/32"

(840mm x 830mm x 560mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray 7 Stainless Steel Racks Stainless Steel Rack Frame With 7 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Stand) (W x D x H): 461/2" x 371/2" x 63"

(1180mm x 940mm x 1500mm)

ELECTRICAL 208 and 240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 17.9 kW Amperage Per Phase

• 208 / 3 Phase: 49.7 Amp/Phase

• 240 / 3 Phase: 43.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 33 Gal/Hr (124 Liters/Hr)

/4" NPT

S P E C I F I C AT I O N S

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 460 lb (210 kg)

Net Weight (Uncrated): 400 lb (180 kg)

INSTALLATION Legs None

Vent Hood Check Local Codes Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Floor: 6" (150mm)

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 7 Included (Part Number G241X)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Stand With Bottom Shelf: KSTD72 Oven Stacking Kit: KSTDC72 Stainless Roll In Rack Frame, 7 Position: TRG14 (Standard Spacing) Stainless Roll In Rack Frame, 5 Position: TRG1485 Rack Frame Transport Trolley: C1424

N S F

U SC

MODEL LANG COMBI ELECTRIC: LCE-241

PAN CAPACITY Maximum 12 Full Size Sheet Pans

24 Full Size Steam Table Pans Optimum 12 Full Size Sheet Pans

18 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 33" x 321/2" x 33 25/32"

(840mm x 820mm x 860mm) 3 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray 12 Stainless Steel Racks Stainless Steel Rack Frame With 12 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 461/2" x 371/2" x 63"

(1180mm x 940mm x 1500mm)

ELECTRICAL 208 and 240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 26.0 kW Amperage Per Phase

• 208 / 3 Phase: 72.2 Amp/Phase

• 240 / 3 Phase: 62.6 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 33 GalHr (124 Liters/Hr)

/4" NPT

S P E C I F I C AT I O N S

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 628 lb (285 kg)

Net Weight (Uncrated): 551 lb (250 kg)

INSTALLATION Legs 12" (305mm) Included

Vent Hood Check Local Codes Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Floor: 6" (150mm)

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 12 Included (Part Number G241X)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Roll In Rack Frame, 12 Position: TRG24 (Standard Spacing) Stainless Roll In Rack Frame, 9 Position: TRG2485 Rack Frame Transport Trolley: C1424

N S F

U SC

MODEL LANG COMBI ELECTRIC: LCE-401

PAN CAPACITY Maximum 20 Full Size Sheet Pans

40 Full Size Steam Table Pans Optimum 20 Full Size Sheet Pans

28 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 33" x 32 1/2" x 54 11/32"

(840mm x 820mm x 1390mm) 4 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 20 Support Rails 10 Stainless Steel Oven Racks

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 461/2" x 371/2" x 761/2"

(1180mm x 940mm x 1920mm)

ELECTRICAL 208, 240 and 480 Volt AC, 50/60 Hz, 3 Phase

Total kW: 52.0 kW Amperage Per Phase

• 208 / 3 Phase: 144.5 Amp/Phase

• 240 / 3 Phase: 125.2 Amp/Phase

• 480 / 3 Phase: 63.6 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 66 Gal/Hr (248 Liters/Hr)

/4" NPT (2 each)

S P E C I F I C AT I O N S

DRAIN Vented Drain Required

Drain Size: 11/2" NPT (2 each)

WEIGHT Shipping Weight (Crated): 947 lb (430 kg)

Net Weight (Uncrated): 860 lb (390 kg)

INSTALLATION Legs 12" (305mm) Included

Vent Hood Check Local Codes Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Floor: 6" (150mm)

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 10 Included (Part Number G241X) Stainless Roll In Rack Frame, 20 Position: Included (Part Number SRG40GE) Rack Frame Transport Trolley: 1 Per Oven (Part Number C401)

OPTIONS Control Options: Digital Programmable (DP)

Stainless Roll In Rack Frame, 14 Position: SRG4085GE Stainless Rack Frame Stand: BAS401 Stainless Steel Oven Rack: G241X

N S F

U SC

MODEL LANG COMBI GAS: LCG-61

PAN CAPACITY Maximum 6 Full Size Sheet Pans

6 Full Size Steam Table Pans

Optimum 6 Full Size Sheet Pans

4 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless

Inside Oven Dimensions (W x D x H): 24" x 24 5/8" x 17 29/32"

(610mm x 620mm x 450mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 6 Support Rails 6 Stainless Steel Oven Racks

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 371/2" x 29" x 311/2"

(950mm x 740mm x 800mm)

S P E C I F I C AT I O N S

GAS Total BTU: 45,000 BTU

Gas Connection: Gas Pressure Required: 7 to 14 Inches W/C

ELECTRICAL 208/240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 1.0 kW Amperage Per Phase

• 208/240 3 Phase: 3.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 30 Gal/Hr (113 Liters/Hr)

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 342 lb (155 kg)

Net Weight (Uncrated): 309 lb (140 kg)

INSTALLATION Legs 4" (100mm) Included

Vent Hood Required Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Top (Clearance for Vent Stack to Hood): 111/4" (290mm)

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Counter Top: 4" (100mm)

/4" NPT

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 6 Included (Part Number G610X)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Roll In Rack Frame, 6 Position: SRG6 (Standard Spacing) Stainless Roll In Rack Frame, 4 Position: SRG685 Stainless Stand With Bottom Shelf: TB610 Rack Frame Transport Trolley: C610 Guides For Roll In Rack: GSR610

N S F

MODEL LANG COMBI GAS: LCG-101

PAN CAPACITY Maximum 10 Full Size Sheet Pans

10 Full Size Steam Table Pans Optimum 10 Full Size Sheet Pans

8 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 24" x 245/8" x 273/8"

(610mm x 620mm x 690mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 10 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 371/2" x 29" x 41"

(950mm x 740mm x 1030mm)

S P E C I F I C AT I O N S

GAS Total BTU: 70,000 BTU

Gas Connection: Gas Pressure Required: 7 to 14 Inches W/C

ELECTRICAL 208/240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 1.0 kW Amperage Per Phase

• 208/240 3 Phase: 3.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 31 Gal/Hr (117 Liters/Hr)

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 430 lb (195 kg)

Net Weight (Uncrated): 408 lb (185 kg)

INSTALLATION Legs 4" (100mm) Included

Vent Hood Required Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Top (Clearance for Vent Stack to Hood): 173/4" (450mm)

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Counter Top: 4" (100mm)

/4" NPT

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Steel Oven Rack: G610X Stainless Roll In Rack Frame, 10 Position: SRG10 (Standard Spacing) Stainless Roll In Rack Frame, 7 Position: SRG1085 Stainless Stand With Bottom Shelf: TB610 Rack Frame Transport Trolley: C610 Guides For Roll In Rack: GSR610

N S F

MODEL LANG COMBI GAS: LCG-141

PAN CAPACITY Maximum 7 Full Size Sheet Pans

14 Full Size Steam Table Pans

Optimum 7 Full Size Sheet Pans

10 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless

Inside Oven Dimensions (W x D x H): 33" x 321/2" x 22 1/32"

(840mm x 830mm x 560mm) 2 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray 7 Stainless Steel Racks Stainless Steel Rack Frame With 7 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Stand) (W x D x H): 461/2" x 371/2" x 63"

(1180mm x 940mm x 1500mm)

S P E C I F I C AT I O N S

GAS Total BTU: 85,000 BTU

Gas Connection: Gas Pressure Required: 7 to 14 Inches W/C

ELECTRICAL 208/240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 1.0 kW Amperage Per Phase

• 208/240 3 Phase: 3.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 33 Gal/Hr (124 Liters/Hr)

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 550 lb (250 kg)

Net Weight (Uncrated): 485 lb (220 kg)

INSTALLATION Legs 28" (71mm) Stand Included

Vent Hood Required Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

•Top (Clearance for Vent Stack to Hood): 173/4" (450mm)

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Floor: 6" (150mm)

/4" NPT

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 7 Included (Part Number G241X) Stainless Stand With Bottom Shelf Included (Part Number KSTD72)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Roll In Rack Frame, 7 Position: TRG14 (Standard Spacing) Stainless Roll In Rack Frame, 5 Position: TRG1485 Rack Frame Transport Trolley: C1424

N S F

MODEL LANG COMBI GAS: LCG-241

PAN CAPACITY Maximum 12 Full Size Sheet Pans

24 Full Size Steam Table Pans

Optimum 12 Full Size Sheet Pans

18 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless

Inside Oven Dimensions (W x D x H): 33" x 321/2" x 333/4"

(840mm x 820mm x 860mm) 3 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray 12 Stainless Steel Racks Stainless Steel Rack Frame With 12 Support Rails

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 461/2" x 371/2" x 63"

(1180mm x 940mm x 1500mm)

S P E C I F I C AT I O N S

GAS Total BTU: 115,000 BTU

Gas Connection: Gas Pressure Required: 7 to 14 Inches W/C

ELECTRICAL 208/240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 1.0 kW Amperage Per Phase

• 208/240 3 Phase: 3.1 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 33 Gal/Hr (124 Liters/Hr)

DRAIN Vented Drain Required

Drain Size: 11/2" NPT

WEIGHT Shipping Weight (Crated): 639 lb (290 kg)

Net Weight (Uncrated): 595 lb (270 kg)

INSTALLATION Legs 12" (305mm) Included

Vent Hood Required Water Shut Off Valve Check Local Codes Water Back Flow Preventer Required Minimum Clearances Required

• Top (Clearance for Vent Stack to Hood): 173/4" (450mm)

• Sides (Includes Service Access): 20" (500mm)

• Back: 4" (100mm)

• Floor: 6" (150mm)

/4" NPT

ACCESSORIES Water Wash Down Hose Included (Part Number LDL)

Plastic Detergent Spray Bottle Included (Part Number PND) Stainless Steel Oven Rack 12 Included (Part Number G241X)

OPTIONS Control Options: Manual Dial (M)

Digital (D)

Digital Programmable (DP) Stainless Roll In Rack Frame, 12 Position: TRG24 (Standard Spacing) Stainless Roll In Rack Frame, 9 Position: TRG2485 Rack Frame Transport Trolley: C1424

N S F

MODEL LANG COMBI GAS: LCG-401

PAN CAPACITY Maximum 20 Full Size Sheet Pans

40 Full Size Steam Table Pans Optimum 20 Full Size Sheet Pans

28 Full Size Steam Table Pans

INTERIOR 20 Gauge Stainless Steel Critical Components, 316 Stainless

Interior, 304 Stainless Inside Oven Dimensions (W x D x H): 33" x 321/2" x 5411/32"

(840mm x 820mm x 1390mm) 4 Oven Lights 1 Oven Drain Screen 1 Removable Drip Tray Stainless Steel Rack Frame With 20 Support Rails 10 Stainless Steel Oven Racks

EXTERIOR 20 Gauge Stainless Steel

Outside Dimensions (Height Includes Legs) (W x D x H): 521/2" x 371/2" x 761/2"

(1330mm x 940mm x 1920mm)

S P E C I F I C AT I O N S

GAS Total BTU: 170,000 BTU

Gas Connection: Gas Pressure Required: 7 to 14 Inches W/C

ELECTRICAL 208/240 Volt AC, 50/60 Hz, 3 Phase

Total kW: 1.0 kW Amperage Per Phase

• 208/240 3 Phase: 6.0 Amp/Phase Terminal Block Connection

WATER Cold Water Intake Size:

Water Pressure: 40 psi Min, 80 psi Max Water Consumption: 66 Gal/Hr (248 Liters/Hr)

DRAIN Vented Drain Required