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

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

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