Lang LCG-241M Service Manual

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INSTRUCTIONS FOR THE TECHNICAL EXPERT

LCG-241M

09 II1999

39D0910

IMPORTANT IMPORTANT IMPORTANT

Post in a prominent location, a set of instructions to be followed in the event the user smell gas. Obtain these instructions from your local gas supplier.

FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors and liquids in the vicintiy of this or any other gas appliance. In the event a gas odor is detected, shut down units at the main shut-off valve and contact the local gas company or supplier for service.

WARNING: Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance intructions thoroughly before installing or servicing this equipment.

Installation, startup and adjustments of this appliance should be accomplished by personnel qualified to install gas equipment.

Retain this manual for future reference.

Section A

GENERAL INSTRUCTIONS

1. Preliminary operations

Make sure the appliance is supplied complete and has not been damaged in transit.

2. 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 the their applicable nationally recognized installation standards.

3. Gas connection

☞

For the exact position and size of connections, consult the gas connection chart enclosed in Section B.

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 shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSGI (3.45 kPA) 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 (3.45 kPA).

3.1 Test gas

Model

XXX

NAT. - 7" 4.5"

1 2 3

Btu/h

Serial number

120V1N 60 Hz A

1) Gas type and supply pressure

2) Injector pressure

3) Input rating Btu/h

☞

gas with wich it is to be operated.

Always check the pressure of the the gas supply. For this purpose, use the pressure test outlet provided on the appliance, following procedure outlined in section B.

Test for gas leaks. Use a commercial leak detector or a soap and water solution.

Check the data plate to make sure that the appliance has been tested for the type of

WARNING

DO NOT USE AN OPEN FLAME TO TEST FOR GAS LEAKS.

- 1 -

Section A

GENERAL INSTRUCTIONS

4. Electrical connection

The appliace must be electrically grounded in accordance with local codes, or in the absence of local codes, with the

Code, CSA C22.1

-.2.

National Electrical Code, ANSI/NFPA 70

, or the

Canadian Electrical

4.1 Operating voltage

Model

XXX Serial number

NAT. - 7" 4.5" Btu/h

120V1N 60 Hz A

☞

Check the data plate to make sure the operating voltage and frequency of the appliance correspond to those of mains supply.

Adhere scrupulously to the indications in the technical chart and in the wiring diagram, and the instructions contained in section B. In the notes for the customer service is indicated the location of the wiring diagram on the appliance.

Check the current absorption indicated on the data plate to determine the crosssectional area of the supply cable.

XXXXXXXXXX 0000

208V3

~ A Hz kW

0000000000000000000

5. Water connection

This appliance is to be installed to comply with the applicable Federal, state, or local plumbing codes having jurisdiction.

☞ ☞

☞

Always install a stop-valve upstream of the appliance.

Downstream of the stop-cock, 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 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).

Make sure the water specifications are within the limits indicated in section B. If necessary, install a suitable water treatment system.

- 2 -

1. INSTALLATION

1.1 Connections

LCG-241M LCG-241D

Gas inlet

Flue outlet

Water inlet

Water drain

Terminal board 3 Ph

Cable gland

Equipotential terminal

The oven must be installed under a ventilation hood only.

Not suitable for connection to type B gas vent.

1.2 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

Ø 1"

/4" NPT

/4"

43.3"

15.7"

9.4"

5.7"

13.5"

2.9"

46.4"

59"

22.8"

32.6"

5.1"

14"

17.7"

35"

The cooling outlets of the control section of the oven (side panel)

must not be near sources of hot fumes or steam.

1.3"

46.4"

All clearance requirements are the same for combustible or non combustible constructions. For use only on non combustible foor.

1.3 Specifications

115.000 Btu/h

(total weight of the appliance is marked on the packaging)

ELECTRICAL RATINGGAS

VOLTAGE POWER RATINGINPUT RATING MAX. LOAD (A)

208V 3 Ph 60HzNatural gas

240V 3 Ph 60HzPropane

1.1 kW

3.4 A

1.9"

Maximum sound pressure is no higher than 70 dB (A)

- 1 -

1. INSTALLATION

1.4 Installation - procedure

Fit the following units on the top of the oven:

Flue outlet

2) Steam vent pipe

Connecting the water supply

3) Remove the lh side panel by unscrewing the two fixing screws at the bottom (if the optional spray gun is fitted - also the relative fixing screws must be removed).

4) Fit the supplied filters on the water inlet connections in an accessible position.

Spray gun support

Pressure gauges

The appliance must be supplied exclusively with cold water conforming to the following specifications:

Pressure:

(30 - 80 PSI);

pH: from 7 to 7.5; Conductivity: less than 200 µS/cm;

t.d.s. < 100 ppm

Hardness: from 9 to 13 °f (= 5÷7 °d = 6,3÷8,8 °e =

- pressione tra 200 e 600 kPa (2 ÷ 6 bar);

90÷125 ppm)(5 ÷ 10° clark);

- grado di mineralizzazione tra 9 e 13 °Fr;

Max. salinity and ion content in mg/l:

- PH = da 7 a 7,5.

- chlorides < 30; sulphates < 40; Fe (iron) < 0.1; Cu

- cloruri = max. 150 mg/l

(copper) < 0.05; Mn (manganese) < 0.05.

between 200 and 600 kPa

Internal pressure gauges must give a reading

of 100 kPa (15 PSI); if the reading is different, correct by adjusting the pressure

regulators.

Water pressure regulator screws

3/4"

Water drain

min. Ø 1"

min. 5% (3°)

max. 5 ft

1/2

1-1

min. Ø 1"

WARNING: to ensure the appliance operates correctly and to avoid the risk of serious damage, the drain must be vented

(i.e. in communication with the atmosphere). The material of the drainage pipe must be heat

1/2

resistant type and not flexible.

1. INSTALLATION

1.5 Electrical connection

Equipotential connection

• The equipotential terminal ( ) is located beneath the appliance at the rear lh corner.

Mains connection

• Remove the lh side panel as indicated in heading 1.4.

• Read the general precautionary notes in Chapter 4, Section A. of this handbook.

• 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 board (see electrical diagram on next page).

terminal board

cable gland

N.B.: After making the connection ensure that the motor turns in the direction indicated by the arrow on the fan shroud (in the oven chamber).

1-2

1.5.1 Wiring diagram

THERMOCOUPLE

FAN MOTOR

WATER DRAIN SOLENOID VALVE

PRESSURE SWITCH

ELECTRIC PANEL

208/240V

ALARM MOTOR ALARM WATER ALARM

CIRCUIT BOARD

1. INSTALLATION

1-3

SAFETY THERMOSTAT

ELECTRIC PANEL

CONTROL PANEL

GAS SOLENOID VALVE

TRANSFORMER

PANEL SX

IGNITION PUSHBUTTON

ELECTRIC CABINET

MOTOR THERMAL CUT-OUT

MOTOR CONTACTOR

POWER SUPPLY TERMINAL BOARD

F1 1A

F2 1A

F3 0.5A

F4 6.3A-T

F5 6.3A-T

F6 0.032A

WATER INLET SOLENOID VALVE

FUSE HOLDER

DOOR MICRO-SWITCH

ELECTRIC IGNITION

NR. 2

HOUSINGS 6-WAYS

SELECTOR SWITCH

TIMER 120'

122-482°F THERMOSTAT OVEN

SAFETY THERMOSTAT

86-194°F THERMOSTAT DRAIN

BUZZER

PANEL DX

LAMP LAMP LAMP

LCG-241M 208/240V 3Ph

1. INSTALLATION

1.6 Heat baffle

Fit the baffle to the oven base: secure it to the rear by engaging the locking pin, and to the front by means of a screw after inserting the bracket flange in the slot on the internal fold of the front panel.

1-4

2. FEATURES

2.1 Construction details

°F

450

400

105 90

350

485

120

°F

485

450

100

400

150

350

200

300

250

120

105

90 75

100

150

200

300

250

LCG-241M

1) Flue outlet

2) Steam vent pipe

3) Adjustable foot

4) Drip tray

5) Ignition pushbutton

6) Burner ignition enable button

7) OFF pushbutton

8) Indicator lights

9) Cooking mode selector

10) Thermostat

11) Timer

12) Steam control knob

- 2 -

3. NOTES FOR CUSTOMER SERVICE1.6

3.1 Replacement of functional components and reset procedures

The above operations must be carried out by skilled and authorised personnel.

Disassemble only the specified side panels. Do not remove the rear panel.

WARNING

☞

Replacing light bulbs or the diffuser glass

☞

Disconnect the electrical supply by setting the main power switch to OFF.

- remove the rh side panel by unscrewing the relative screws

- unscrew the screw and nut shown in the figure and withdraw the lampholder support; replace the bulb with a bulb of identical specifications.

- to remove the diffuser glass for replacement, unscrew the other three nuts inside the lampholder and withdraw the glass.

OFF

Replacing fuses

☞

Remove the lh side panel;

- the plug-in type fuse holders are located at the side of the terminal board; replace with rapid-acting fuses (see value on electrical diagram).

Resetting overload cut-outs

☞

Remove the lh side panel.

- The overload cut-out disconnects the power supply to the motor in the presence of overheating 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 temperature exceeds 572°F.

To restart the oven:

- Remove the lh side panel.

- Allow the oven to cool for about 10 minutes,

find and eliminate the cause of overheating and then press the reset button.

109 87 6 5 4 3 2

2223

111213

2324

120V

21 - Oven temperature probe

22 - Food temperature probe

23 - Drain temperature probe

24 - Safety contactor

25 - Backup thermostat

10 - Fan motor

12 - Electronic card

16 - Motor overload cutout

18 - Safety thermostat

19 - LC filter

WARNING: VOLTAGE BETWEEN L1 AND N MUST BE 120V

208V3N

240V3N

5 - Water inlet solenoid valve

6 - Inlet pressure switch

7 - Lighting = 2 x 25 W

8 - Heating element contactor

9 - Door microswitch

1 - Terminal board

1B - Fuse carrier (F 0.5 A)

2 - Heating elements

3 - Motor contactor

4 - Drain solenoid valve

ELECTRICAL DIAGRAM

- 3 -

4. STARTING

4.1 Operating gas

Check the data plate

☞

to make sure the appliance has been tested for the type of gas available.

Mod

FCV61DM XXXXXXXXX

G110-8

mbar

5,5

mbar

5,5

mbar

5,5

mbar

G120-8

G140-8

2,84

2,53

2,96

G20-20

mbar 20 mbar

m3/h

G25-20

G30-50

mbar 20 mbar

mbar 50 mbar

m3/h

Mat

XXXXXXXXXX

1,16

m3/h

1,16

m3/h

0,87

kg/h

400V3N 50 Hz 400 W

Cat

G31-50

mbar 50 mbar

230V1N 50 Hz 400 W

0,85

kg/h

400V3N 50 Hz 400 W

4.2 Gas pressure check

Close the main gas valve!

☞

- open the door placed;

☞

- remove cap screw of the pressure test point and connect a pressure gauge to this outlet;

- open the main gas valve and turn on the appliance at maximum capacity (see "Starting");

- make sure the pressure lies within the limits indicated in the table below.

GAS

OFF

After this check, remove the pressure gauge and close the pressure test point!

☞

Gas type

natural gas

propane

Pressure in Inches Water Column

rated minim. maxim.

7" 4" 10" 11" 8" 13"

- 4 -

4. STARTING

4.3 Controls

BURNER IGNITION CONSENT

MARK OF REFERENCE

4.4 Safety devices

IN LOWER COMPARTMENT

A thermocouple device locks the gas outlet in case the flame is extinguished. A further safety thermostat is released in case the oven is overheated.

4.5 Pilot flame ignition

Press the control knob and turn it to the PILOT position. Press the knob and light the pilot flame keeping the knob fully pressed for a few seconds. Release the knob and check that the pilot flame stays on. If it goes out repeat the lighting operations.

4.6 Ignition the main burner

Press the control knob and turn it to the ON position. The gas way to the main burner is opened by powering the automatic shut-off valve.

4.7 Stand-by position

STOP

GAS

To maintain the main burner off with the pilot burner on, press and turn the control knob to the PILOT position.

4.8 Turning off

Press and turn the control knob to the OFF position.

GAS

WARNING: WHEN YOU HAVE FINISHED USING THE OVEN, CLOSE THE MAIN GAS SUPPLY VALVE AND SWITCH OFF THE MAIN POWER SWITCH FOR AT LEAST FIVE MINUTES BEFORE RELIGHTING.

- 4-1 -

OFF

INSTRUCTIONS FOR THE USER

LCG-241M

09 II1999

39D0910

Section A.

GENERAL INSTRUCTIONS

1. Contents

2. Hazards in the work environment

2.1 Fire

2.2 Accidents

2.3 Electricity

2.4 Gas

3. Correct use

3.1 Working in safety

3.2 What to do in the event of a malfunction

3.3 Prolonged period of non-use

3.4 Definitive deactivation of the equipment

4. Malfunctions

4.1 Problems, causes and remedies

5. Maintenance

5.1 Maintenance contract

5.1.1 User-serviceable parts

5.2 Advice

6. Cleaning

6.1 Cleaning of appliances

6.2 Cleaning of stainless steel

6.2.1 Ordinary daily maintenance

6.2.2 Precautions during use

6.2.3 Protecting the stainless steel

7. Observance of regulations

7.1 Standards and regulations

7.2 Liability

- 1 -

2. HAZARDS IN THE WORK ENVIRONMENT

2.1 FIRE

Curtains, cloths, chopping-boards or other wooden objects must be kept a safe distance from hobs and other heat sources; the same applies to vessels containing alcohol, solvents or inflammable cleaning agents, etc. The risk of fire in a kitchen is very high. Fires usually start in a precise point and can be prevented from spreading if panic is avoided. Hasty reactions may worsen the situation. Never use water to extinguish an electrical fire; first disconnect the electrical power supply then extinguish the fire using suitable materials or fire extinguishers.

2.2 ACCIDENTS

There is also a high risk of personal injury (burns, falls) in a commercial kitchen. Make sure the handles of pans do not protrude from the hob, and frying pans and other fryer equipment must not be left unattended at any time. Any oil or grease spilled on the floor must be cleaned up immediately to prevent slipping.

2.3 ELECTRICITY

The most serious hazards associated with electricity are those of fire and electrocution. Follow the safety instructions below:

• Electrical installations: all installation and maintenance should be carried out by a qualified electrician in accordance with current safety standards. The main switch must be easily accessible. Cables, plugs and sockets must be kept in perfect condition.

• Safety: always turn off the main switch before cleaning or any other operation on the appliance.

Never pull on a power supply cable to unplug an appliance from a socket.

Do not attempt to repair a damaged cable with insulating tape or other means, have the entire cable replaced by qualified personnel.

2.4 GAS

The smell of gas is a sign of a probable leak. In this event, close the main shut-off valve, open doors and windows, and take care not to cause any sparks or flames. If you cannot identify the cause of the leak, call a qualified service engineer. A high percentage of accidents happen because the gas appliances are not checked regularly: gas appliances are only safe if they are kept in perfect working order (see chapter 5).

Essential safety precautions when working with gas appliances

To light a gas burner, first bring the flame near to the burner and then turn on the gas. It is important that the gas burns properly (blue flame) and that there are no restrictions in the flueways, as these might give rise to dangerous emissions of carbon monoxide fumes (which are even more hazardous than mains gas, because they are odourless and give poisoning symptoms that may be confused with harmless disorders). We strongly recommend the installation of electronic sensors by qualified personnel.

- 2 -

3. CORRECT USE

Adhere scrupulously to the instructions in Section B and do not tamper with the appliance's

☞

safety devices, as this would invalidate any warranty and release the manufacturer from all liability.

The equipment may be utilised only for the specific uses for which it is intended (as indicated

☞

in Section B).

Any other use is deemed improper and thus hazardous.

THE MANUFACTURER ACCEPTS NO LIABILITY FOR ANY DAMAGE, LOSS OR INJURY DERIVING FROM INCORRECT INSTALLATION OR USE AND IN THIS CASE DOES NOT GUARANTEE THE CORRECT OPERATING OF THE APPLIANCE.

3.1 WORKING IN SAFETY

Not to know or to underestimate the risks deriving from the incorrect or improper use of the appliance can be very dangerous. It is important to adopt working habits in the daily use of the appliances:

☞

learn the correct use of the various appliances which comprise the installation;

☞

Inexperience, negligence or haste may cause situations of emergency which otherwise could have been avoided. Prevention is the first rule for working in safety. Ensure that the electrical system is perfect order and that gas appliances are inspected regularly. Always think beforehand of what you are about to do and how to do it, and act in such a way as to ensure your own safety and that of your colleagues.

after each use, always make sure that all appliances are turned off and then close the shut-off valve and/or turn off the main switch;

do not use inflammable cleaning agents and do not leave containers with these substances near the appliance;

the appliance is intended for professional use and must be used by qualified personnel only!

check the correct operation of the appliance every 6 months. On type B appliances, the

☞

fume exhaust duct must also be checked.

3.2 WHAT TO DO IN THE EVENT OF A MALFUNCTION

Do not attempt any repairs yourself. Turn off the main switch, gas shut-off valves, water taps, etc. as applicable, and call a qualified service engineer. We strongly recommend that you contact our Service Centre in your area, which can provide the necessary expertise and equipment, and which maintains a stock of original replacement parts.

3.3 PROLONGED PERIODS OF NON-USE

If the appliance is not to be used for a prolonged period, close the gas shut-off valve and/or turn off the main switch. Clean the appliance thoroughly as indicated in Section B, and protect it from dust with a cover allowing free air circulation.

3.4 DEFINITIVE DEACTIVATION OF THE EQUIPMENT

Seek assistance from qualified personnel.

- 3 -

;

4. MALFUNCTIONS

4.1 Problems, causes and remedies

The guide below will help the User to rectify minor faults; in the event of any other problems, contact the approved Service Centre, the only service centre authorised to repair the

appliance.

• SMELL OF GAS

This may be an occasional leak: Boiling water has extinguished a flame, but in this case the safety device

intervenes and locks the gas outlet before a dangerous gas concentration is reached in the room. Close the

gas cock and aerate the room. If this is not the cause, have the equipment checked by skilled personnel.

• THE PILOT FLAME DOES NOT IGNITE

Check that the ignition device (whether electric, piezoelectric or electronic)

functions correctly; try igniting the pilot flame with a match.

There may be air in the piping, especially after a period of non-use; in this case, repeat the ignition

operation, this time trying for a little longer.

• THE PILOT FLAME DOES NOT REMAIN LIT

The control knob is being released too soon, before the thermocouple has had time to reach operating

temperature. Repeat the ignition operation, but keep the knob pressed in for a little longer.

• THE PILOT FLAME IGNITES BUT THE BURNER REMAINS OFF

Check that thermostat control knob is turned to a temperature setting and activate the

ignition enabling device (if present). If the gas flow is controlled by an electric or electronic system, make sure the system is receiving electrical power (any displays or indicator lights must be lit).

• DEFECTIVE COMBUSTION (YELLOW FLAME)

This may be caused by dirt in the burner or by clogged smoke pipes. It may also be caused by dripping condensate created by an obstruction or dirt in the flue.

Call a competent service engineer.

• MALFUNCTION OF ELECTRIC EQUIPMENT

This may be due to the absence of a supply phase (frequent tripping of the overload

cutout): check any fuses and replace if necessary.

If either the thermal-magnetic circuit breaker or residual current device (RCD) trips continuously, call an authorised service engineer.

• PROBLEMS WITH WASHING EQUIPMENT

Poor washing results (dishwashing machine, vegetable washer, etc.) may be due

to the lack of a supply phase (see above) or to too little water pressure, in which

case a pressure boosting device must be installed. It may also be necessary to

install a water softener if white deosits are left on dishes after washing.

• INSUFFICIENT COOLING IN REFRIGERATING EQUIPMENT

This may be due to incorrect positioning (near to heat sources), or to excessive ice on the evaporator (appliances without automatic defroster), in which case it will be necessary to defrost manually

• INSUFFICIENT AIR SUCTION IN EXHAUSTING SYSTEMS

Ensure all grease filters are kept clean.

- 4 -

;;;;

5. MAINTENANCE

5.1 MAINTENANCE CONTRACT

It is advisable to have the equipment regularly checked by a qualified service engineer so as to ensure its efficiency and to guarantee maximum working safety. We therefore recommend that the user enters into a maintenance contract with specialised companies capable of guaranteeing the following operations:

☞ ☞ ☞

☞

5.1.1 User-serviceable parts

The user is only authorised to replace any deteriorated service components (handles, removable basins, grilles, etc.). The user is not authorised to

replace functional components or to tamper with the appliance in any way. The parts that may be replaced by the user are explicitly listed in section 2 of manual B together with instructions for their replacement. If this information is

missing, consult a qualified service engineer.

N.B.: intentional damage, or damage due to lack of care or negligence or to failure to observe the prescriptions, instructions and standards, or due to incorrect connections or non-authorised tampering with the appliance, negate any guarantee or liability on the part of the manufacturer.

Maintenance of service installations

Regular inspection of appliances

Conversion operations (change of gas type or operating voltage)

Repairs.

5.2 ADVICE

Make a note of the emergency phone-number of your qualified service engineer.

- 5 -

6. CLEANING

6.1 CLEANING OF APPLIANCES

•

Before cleaning, close the main gas valve and/or the main electrical power

switch and allow the appliance to cool.

• To clean any stainless steel, chromium-plated, enamelled, plastic, duraluminium or painted parts, use lukewarm water and non-abrasive, noncorrosive commercial detergents. Rinse and dry thoroughly after cleaning.

OFF

• Never use water jets pressure water jets. See also the detailed cleaning instructions indicated in Section B.

• For the proper care of stainless steel parts, adhere scrupulously to the recommendations below.

directly on the appliances for cleaning, particularly high-

6.2 CLEANING OF STAINLESS STEEL

Stainless steel is so called because it is not affected by oxidation; this is due to a thin molecular layer of oxide on the surface which protects against further oxidation. There are, however, substances which can modify or destroy this layer, giving rise to corrosion; besides preventing the protective film of oxide from reforming, these substances corrode the stainless steel itself and can cause irreparable damage. It is therefore necessary to prevent this by choosing correct cleaning products and by complying with the following simple recommendations: never forget that when using these appliances, the first and fundamental rule is to guarantee that the treated products are both non-toxic and

hygienic.

Before using any detergent to clean either the stainless steeI or the immediate and surrounding floor area, always ask your supplier for the most suitable product which does not cause corrosion on the steel itself; the onset of rust is most commonly caused by the use of unsuitable cleaning materials (strongly acid chlorate based detergents) or on inadequate maintenance.

6.2.1 Ordinary daily maintenance

Carefully and frequently cIean the surfaces using a damp cloth; use soap and water or normal detergents, so Iong as these do not contain abrasives or chlorine based substances such as sodium hypochlorite (bleach), hydrochloric acid or other such solutions. These products quickly and irrepairably corrode stainless steel. When cleaning fIoors underneath or near the appliances, never use the above mentioned products as vapours or splashes could subject the steel to similar destructive effects. Only ever rub in the direction of the satining, then thoroughly rinse with clean water and carefully dry.

☞

Spots of baked food: wash spots of baked food with hot water before they have time to harden. If the residue has already hardened, use soap and water or detergent without chlorate, using a wooden spatula or fine stainless steel wool if necessary; thoroughly rinse and dry.

- 6 -

☞

Scale deposits: scale deposits at the bottom of tanks, pans, etc., must be removed with commercial descaling products applied according to the relative instructions.

☞

Scoring: scratches on the surfaces must be smoothed with very fine stainless steel wool, or synthetic fibrous abrasive pads, by rubbing in the direction of the satining; rinse well and dry. Never use wire wool on stainless steel surfaces since very small iron deposits could remain there and create the formation ot rust by contamination.

Rust: water supply pipe, inevitably convey particles of rust dissolved in the water especially in new installation plants or when taps are opened after a period of inactivity. These iron deposits must not be allowed to remain on the stainless steel since they produce rust by contamination. Use suitable products to remove any rust marks, from companies which produce detergents for industrial use. After application, thoroughly rinse with clean water, neutralizing the action of the product with an alkaline detergent normally used to clean such appliances or with another specific product.

Burns: to eliminate burns or scorch marks from the steel, use soft stainless steel wool or abrasive latex soap, carefully rub in the direction of the grain of satin finish and take care to prevent the surface from becoming scratched; thoroughly rinse and dry.

6.2.2 Precautions during use

☞

6.2.3 Protecting the stainless steel

When not in daily use, stainless steel is best treated with a thin film of oil, vaseline or similar oil based product.

Sauces and condiments: all stainless steel vessels used to hold acid ingredients (vinegar, salt, lemon juice, tomato, etc.) must be thoroughly cleaned. Use only fine grain salt as an additive to cooking procedures. Do not allow any salt deposits to remain in pans or containers after use. Store containers uncovered.

- 7 -

7. OBSERVANCE OF REGULATIONS

7.1 Standards and regulations

All laws, standards and regulations in force on the installation site must be observed,

including:

☞

☞ ☞

7.2 Liability

Safety at work and accident prevention regulations;

Signs indicating obligation or prohibition;

Fire prevention standards;

Ventilation and the reduced emission of atmospheric pollutants;

Safety and maintenance of systems and flues;

Drains and waste treatments;

Production areas and the separation of work areas in compliance with hygiene

regulations;

Correct disposal of waste;

Environment hygiene, personal hygiene, food product hygiene.

The owner or manager of the kitchen is responsible for the following:

• the ensure conformance to the above regulations during the installation stage and the observance of these regulations by the workforce;

• the training and conduct of kitchen personnel.

- 8 -

Section B. -

INSTRUCTIONS FOR THE USER

LEARN TO USE THE APPLIANCE

1. SUMMARY

2. FEATURES

2.1 Construction details

3. INSTRUCTIONS FOR USE

3.1 Controls and indicator lights

3.2 Cooking modes

3.2.1 Steam cooking

3.2.2 Convection cooking

Page 1

Page 2

Page 3

.... 3.1

3.2.3 Combi cooking (convection + steam)

3.3 Malfunctioning of the oven

4. CORRECT USE AND CLEANING

4.1 Correct use

4.1.1 Action to take if oven is not working

4.2 Cleaning

4.2.1 Daily cleaning

4.2.2 Cleaning functional parts of the oven

4.2.3 Cleaning the appliance prior to prolonged disuse

5. MAINTENANCE

5.1 Maintenance contract

.... 3.2

Page 4

.... 4.1

.... 4.2

Page 5

6. ACCESSOIRES

2. FEATURES

2.1 Construction details

°F

450

400

105 90

350

485

120

°F

485

450

100

400

150

350

200

300

250

120

105

100

150

200

300

250

LCG-241M

1) Flue outlet

2) Steam vent pipe

3) Adjustable foot

4) Drip tray

5) Ignition pushbutton

6) Burner ignition enable button

7) OFF pushbutton

8) Indicator lights

9) Cooking mode selector

10) Thermostat

11) Timer

12) Steam control knob

- 2 -

3. INSTRUCTIONS FOR USE

3.1 Controls and indicator lights

N.B.: These warning lamps illuminate in the event of situations which interrupt the oven’s heating cycle.

During normal operation these indicators should be illuminated.

TEMPERATURE TOO HIGH FOR COOKING MODE SELECTED

WATER INPUT

FAN MOTOR STOPPED

SAFETY THERMOSTAT

POWER “ON” LAMP

DIGITAL DISPLAY

Selector

Selects the following cooking modes:

Can illuminate only during STEAM cooking, when the temperature in the chamber exceeds 214-218°F (i.e. when switching from CONVECTION or COMBI to STEAM cooking). When the temperature falls to the prescribed values, normal operation is restored.

N.B.: s

If the indicator flashes during water input, the situation is normal.

If it remains steadily illuminated, there is no water (supply interrupted

or insufficient pressure). When normal conditions are restored, the oven starts operating normally again, unless other problems exist as described in 3.3.

N.B.: These warning lamps illuminate only when abnormal situations arise, the probable causes of which are described in 3.3, and the appropriate procedure must be followed to restore correct operation.

Indicates that the unit is powered up

Displays the temperature in the cooking chamber

OFF

STEAM

CONVECTION

°F

450 400

105 90

350

485

120

300

250 0

200

100

150

COMBI (steam + convection)

Thermostat

Sets the temperature in the cooking chamber during cooking in STEAM or COMBI mode.

Timer

Sets the cooking time (from 0 to 120 minutes) for any mode, or can be disabled by switching to position

if you want cooking

∞

to continue for an unlimited time

Steam control

Controls steam input to chamber (in COMBI mode only)

- 3 -

3. INSTRUCTIONS FOR USE

3.2 Cooking modes

N.B.: At the beginning of each new work session, pre-heat the oven by running a short cooking cycle with the oven empty. At the end of the cycle, operation will be interrupted and the oven will emit an audible signal lasting about thirty

seconds.

3.2.1 STEAM cooking

• Light the burner with the selector set to the STEAM position.

• Wait until a temperature of 214-218°F appears on the display; load the oven and set the timer to the desired cooking time. When the cycle ends, the oven will emit an audible signal.

WARNING:

If this warning lamp illuminates: the temperature in the cooking chamber is higher than 218°F as a result of previous CONVECTION or COMBI cooking; the oven will start operating in STEAM mode only when the temperature falls below 218°F.

If this warning lamp illuminates: the mains water supply is interrupted or of insufficient pressure; operation will be resumed when normal conditions are restored.

If one of these warning lamps illuminates, see 3.3.

3.2.2 CONVECTION cooking

• Light the burner with the selector in the CONVECTION

position.

• Set the thermostat to the desired temperature.

• Wait until the programmed temperature appears on the display;

load the oven and set the timer to the desired cooking time. When the cycle ends, the oven will emit an audible signal.

WARNING:

N.B.: These two warning lamps cannot illuminate during cooking in this mode.

If one of these warning lamps illuminates, see 3.3.

°F

485

450

400

350

120

105 90

100

150

200

300

250

°F

485

450

400

350

120

105

100

150

200

300

250

3-1

3. INSTRUCTIONS FOR USE

3.2.3 COMBI cooking (convection + steam)

• Light the burner with the selector in the MIXED position and the timer in the ∞ position.

• Set the thermostat to the desired temperature.

• Set the degree of steam input to the cooking chamber by means

of the steam control.

• Wait until the programmed temperature appears on the display; load the oven and set the timer to the desired cooking time. When the cycle ends, the oven will emit an audible signal.

WARNING:

If this warning lamp illuminates: the mains water supply is interrupted or of insufficient pressure; operation will be resumed when normal conditions are restored.

N.B.: this warning lamp cannot illuminate during this type of cooking.

If one of these warning lamps illuminates, see 3.3.

°F

485

450

400

350

300

120

105 90

100

150

200

250

3.3 Malfunctioning of the oven

• In the event of a malfunction, check that the main switch is in the ON position and that the mains supply is working (check any fuses).

• Make certain that a cooking mode has been selected and that the burner ignition enable button is in the ON position.

• Consult the table below:

Only power ON lamp illuminated, and digital display shows no increase in temperature

The warning lamp is illuminated

Timer not set

Thermostat not set

STEAM mode has been selected after cooking in CONVECTION or COMBI mode

No mains water supply Insufficient water pressure

Faulty solenoid valve Internal water pressure control

valve incorrectly set Manca una fase della rete elettrica

Motor stopped Safety thermostat tripped (cooking

chamber overheating).

Set a time other than zero.

In CONVECTION or COMBI mode, thermostat must always be set to a value other than zero.

Wait for the temperature in the cooking chamber to fall to the prescribed value (214-218°F).

Contact your local water company. Contact your local water company or

install a pressure increase device. Inform your local Customer Service. Have valve reset by your local Cus-

tomer Service. Check electrical installation (blown

fuses) and inform your local Customer Service

Inform your local Customer Service. Inform your local Customer Service,

who will identify cause and restore correct operation..

3-2

4. CORRECT USE AND CLEANING

4.1 Correct use

• This oven is designed to cook foods and must be used exclusively by personnel with suitable professional qualifications and in compliance with the instructions and warnings in this handbook; any other type of use is considered improper and potentially dangerous.

• Do not use accessories or spare parts other than those specified and recommended by the manufacturer.

• Exercise caution when opening the oven door to prevent scalding caused by escaping steam and burns caused by touching hot parts of

the appliance.

Grid rack

The cooking chamber is equipped with a rack with runners able

to hold grids or Gastronorm containers (1.5" height, see

chapter 6).

• Insert the grids or containerss into the runners as far as they will go, in such a way that they cannot slide out when the rack is moved. To take them out, lift the front so that it clears the raised edge of the runners.

Maximum load capacity (food + trays): see “ACCESSORIES”, chapter 6

Removing and transporting food

To move the entire rack loaded with food, you need a transfer truck C1424 (see accessories, chapter 6); for easy operation, this unit requires special guides KGC241 at the bottom od the oven.

Use the transfer truck in compliance with the specific instructions supplied with this

accessory.

WARNING: the transfer truck must be moved with caution to avoid collisions with people or objects in the kitchen and to eliminate the risk of grids or containers falling and the possible spillage of liquids. Use the utmost care in relation to the weight of the loaded rack and to avoid the risk of burns or scalds caused by contact with hot food or hot parts.

4.1.1 Action to take if oven is not working

If the problem is not among the cases indicated in heading 3.4, shut down the oven and call Customer Service.

- 4 -

4. CORRECT USE AND CLEANING

4.2 Cleaning

• Before any cleaning operation, switch off the oven, close the shut-off valves upstream and leave to cool.

• For daily cleaning of structural and stainless steel parts, see chap- ter 6, section A. Cleaning procedures can be assisted using the optional detergent spray unit and water spray gun (see chapter 6, section B in this manual).

4.2.1 Daily cleaning

Condensate tray

• The condensate tray must be emptied and cleaned frequently; if it is connected to a drainage outlet, check that the outlet hole is free.

Cooking chamber

• Remove the grid rack from the cooking chamber;

• Remove the filter strainer from the bottom of the oven chamber and clean it;

• Spray detergent on the oven walls using special detergent spray unit (

• Rinse thoroughly (

) and dry all parts;

);

WARNING: do not spray cold water onto the lamp diffuser glass when oven chamber

temperature is above 302°F.

• Heat the oven with no food for 15 min-

utes in STEAM mode followed by 15 minutes in CONVECTION mode at

482°F;

• At the end of cleaning procedures, if the oven is to remain unused until the next day, leave

the door ajar to allow air to circulate in the oven chamber.

N.B.: we recommend cleaning the oven as described above before a steam cooking cycle when the previous cycle was CONVECTION or COMBI mode.

Refer to subheading 4.2.2 on the next page for instructions on cleaning the fan, water filter and drain siphon.

(

) these procedures can be facilitated with accessories LDL and PND (see chapter 6).

4-1

4 mm

M14

4. CORRECT USE AND CLEANING

4.2.2 Cleaning functional parts of the oven

Descaling the fan rotor

The fan rotors must be descaled periodically depending on the hardness of the water supply.

• Remove the roll-in rack and tracks from the oven chamber;

• Unscrew the two fixing screws and open the deflector panel on its hinges;

• Descale the fan rotor with a suitable descaling agent, following the manufacturer's instructions as reported on the pack.

N.B.: for thorough cleaning, disassemble the fan as follows:

- unscrew the spherical diffuser while

immobilising the fan rotor and slacken the two grub screws on the rotor hub;

- screw the supplied M14 extractor bolt into the

hub until the fan rotor is disengaged from the spindle.

Important: when reassembling the fan, check that

the rotor is pushed fully home on the spindle before tightening the grub screws.

Cleaning the water filter

• Close the main water

supply valve, unscrew the plug, withdraw the filter element and clean it.

Cleaning the drain siphon (located beneath the oven)

• Unscrew the plug and remove any accumulated debris.

4.2.3 Cleaning the appliance prior to prolonged disuse

• Perform all the cleaning procedures illustrated in this chapter.

• Refer to the instructions in the section A, point 3.3 of this

manual.

4-2

5. MAINTENANCE

Maintenance contract

5.1

Refer to chapter 5, section A of this handbook.

The appliance should be thoroughly checked at six-monthly intervals by a qualified technician (heating unit, mechanical stability, corrosion...) with particular emphasis on all control and safety devices.

6. ACCESSORIES

TRG24 TRG2485

LDL

Do not use accessories other than the ones shown here

B2/1F4

KGC241

BAS241

TRG24 (*)

TRG2485 (*)

C1424 KGC241 B2/1F4 LDL PND BAS241

(

) Maximum load capacity (food + trays): 291 lb

Rack (supplied) with 12 guides for 24

Gastronorm

Rack with 9 guides for 18

trays (max. height 2.5")

ransfer truck for rack Guides for transfer truck 2/1-Gastronorm tray for transfer truck S

pray gun

etergent spray unit

Base stand for rack

trays (max. height 1.5")

- 5 -

PND

1/1-Gastronorm

trays or 9

C1424

trays or 12

2/1-Gastronorm

2/1-

Lang LCG-241M Service Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

LCG-241M

3. CORRECT USE

5. MAINTENANCE

6. CLEANING

5. MAINTENANCE