Lang LCG-61D, LCG-61DP Service Manual

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INSTRUCTIONS FOR THE TECHNICAL EXPERT

LCG-61D & LCG-61DP

09 II1999

39D0880

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-61D LCG-61DP

Gas inlet

Flue outlet

Water inlet

Water drain

Terminal board 1 Ph / 3 Ph

Cable gland

Equipotential terminal

Ø 1"

/4" NPT

/4"

27.3"

3.9−4.1"

18.1"

5.9-7"

37.4"

35.4"

TB610

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

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

must not be near sources of hot fumes or steam.

WARNING: The oven must be installed on the open stand TB610 only.

3.8"

4.5"

12.4"

2.9"

1.3"

23.3"

37.4"

5.1"

4.3"

13.7"

29.1"

1.9"

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

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

ELECTRICAL RATINGGAS

VOLTAGE POWER RATINGINPUT RATING MAX. LOAD (A)

Natural gas 45.000 Btu/h

Propane 45.000 Btu/h

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

120V 1 Ph 60Hz 208V 3 Ph 60Hz 240V 3 Ph 60Hz

- 1 -

0.5 kW

0.9 kW

4.3 A

3.0 A

1. INSTALLATION

1.4 Installation - procedure

Fit the following units on the top of the oven:

1) Flue outlet

2) Steam vent

Water connection

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 support screw must be removed).

Spray gun 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 exclusively with cold

water conforming to the following specifications:

Pressure:

(30 - 80 PSI)

between 200 and 600 kPa

;

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

t.d.s. < 100 ppm Hardness:

90 ...125 ppm)

from 6.3 to 8.8 °e (5...7 °d, 9 ...13 °f, or

(5 ÷ 10° clark);

Max. salinity and ion content in mg/l:

- chlorides < 30; sulphates < 40; Fe (iron) < 0.1; Cu (copper) < 0.05; Mn (manganese) < 0.05.

Pressure gauge

Water pressure regulator screw

3/4"

The internal pressure gauge must show a pressure of 100 kPa (15 PSI); if it shows a different value, adjust to the correct pressure by means of the pressure regulator screw.

min. Ø 1"

min. 5% (3°)

max. 5 ft

1/2

1-1

min. Ø 1"

Water drain

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

1/2

drainage pipe must be heat

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

1-3

SAFETY

THERMOSTAT

WATER DRAIN

WATER INLET

SOLENOID VALVE

20 13

-T2

0 120

3a3

-Q3

-Y1

EVS

SOLENOID VALVE

-Y2

EVC

CONTACTOR

240

-M1

FAN MOTOR

-Q1 -Q2

38 37 36

-K1

ELECTRIC IGNITION

MOTOR

U1 V1 W1

U2 V2 W2

56 57 58 59 60 61

969598

12345

12345621

-K2 -K3

SLOW SPEED

12345

12345621

28 28

25 26 27

-EY3

-K4

PANEL DX

-E2

73 72 71

LAMP

1. INSTALLATION

-S1

U1 U2

FC FILTER

L1 L2

16 15

-N2

64 65 45 46 32 52 23 22 21 47 19 18

STB CHAMBER

DOOR SWITCH

1234567891011121314151617

-N1

ELECTRONIC BOARD 240VAC

DRAIN

CHAMBER

PROBE

18 19 20 21 22 23 24 25 26

-E3 -E4

ELECTRIC CABINET PANEL SX

CORE

PROBE

WATER INLET PRESSURESWITCH

27 28 29 30

41 63 55 54

DRAIN PRESSURE

SWITCH

-K6-K5

LCG-61D /DP 208/240V 3Ph

SAFETY

THERMOSTAT

-Q3

THERMOCOUPLE

GAS

SOLENOID VALVE

EVG1

EVG2

-K7

IGNITION

PUSHBUTTON

DOOR MICRO-SWITCH

-Y3

969598

FAST

SPEED

ELECTRIC CABINET

-H1-H2-H3

LAMP

-E1

49 50 51

12345621

-X1

69 70

024

-T1

TRANSFORMER

3131

0 240

F1 1A

F2 1A

F3 0.5A

F6 0.032A

FUSE HOLDER

POWER SUPPLY

TERMINAL BOARD

1. INSTALLATION

1.6 Oven fixing

CAUTION: do not apply any stress to the door when it is opened because the oven can tilt frontwards.

To prevent this, use the brackets A and B to secure the oven to the floor.

BACK SIDE

1-4

2. FEATURES

2.1 Construction details

8 9

11 12 13

LCG-61D

LCG-61DP

1) Flue outlet

2) Steam vent pipe

3) Adjustable foot

4) Drip tray

5) Ignition position

6) Burner start enable position

7) Stop position

8) Stand-by key

9) Alarms display

10) Cooking mode selection keys

11) Special function keys

12) Thermostat controls

13) Timer controls

14) Core temperature probe selector

15) Programming - memory storage section

16) Cooking START/ STOP key only DP

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 65 43 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

mbar 20 mbar

m3/h

G30-50

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-61D & LCG-61DP

09 II1999

39D0880

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. OPERATING INSTRUCTIONS

3.1 Quick reference guide

3.2 Using the oven

3.2.1 Cooking without programming

3.3 Alarm signal

3.3.1 Fault finding

3.4 Advanced functions

3.4.1 Cooking with programming

Page 1

Page 2

Page 3

.... 3.1

.... 3.2

.... 3.3

3.4.2 Starting a cooking programme

3.4.3 Remarks on special featurees

4. CORRECT USE AND CLEANING

4.1 Correct use

4.1.1 What to do in the event of a malfunction

4.1.2 Grid-container rack support frames

4.1.3 Optional accessories

4.2 Cleaning

4.2.1 Routine daily cleaning

4.2.2 Periodical cleaning of operating parts

4.2.3 Cleaning prior to prolonged periode of disuse

5. MAINTENANCE

5.1 Maintenance contract

6. ACCESSOIRES

.... 3.4

Page 4

.... 4.1

.... 4.2

Page 5

- 39D0230 -

2. FEATURES

2.1 Construction details

8 9

11 12 13

LCG-61D

LCG-61DP

1) Flue outlet

2) Steam vent pipe

3) Adjustable foot

4) Drip tray

5) Ignition position

6) Burner start enable position

7) Stop position

8) Stand-by key

9) Alarms display

10) Cooking mode selection keys

11) Special function keys

12) Thermostat controls

13) Timer controls

14) Core temperature probe selector

15) Programming - memory storage section

16) Cooking START/ STOP key only DP

3. OPERATING INSTRUCTIONS

3.1 Quick reference guide

ON-OFF BUTTON

STAND-BY key with green light idicator

(it switches on only when the appliance is connected); by pushing the key the electronic panel and the light inside the cooking chamber activate and deactivate..

ALARMS

See paragraph 3.3.1 to identify the failure code (from E1 to E7) shown on this display

Flashing red indicator:: it lights when the temperature inside the chamber is too high for the selected cooking programme

Flashing red indicator: it lights either when there is not enough water for the cooking and when the pressure is inadequate; it also lights together with alarms E6 and E7 (and in this last case the alarm display does not light)

Red indicator: it lights when the appliance has been working for five hours and cleaning operation is due as per section 4.2.1. By pushing the START-STOP key the five hours count is reset and resumes from zero.

Note.: for more details on these indicators, see section

3.3and 3.3.1.

COOKING SELECTION BUTTONS

STEAM COOKING with green indicator

(ON when the program has been chosen). Working temperature range: from 122 to 218°F.

CONTROL BUTTONS

WATER INLET button (it can be activated

only with MIXED COOKING and REGENERATION); the relevant display shows the humidity percentage level

FULL or HALF SPEED FAN selection button

(it can be activated only with CONVECTION COOKING - MIXED COOKING REGENERATION); the green indicator is on when the low ventilation is activated

CONSERVATION at 158°F key with green light indicator on when it is activated; sets a

chamber temperature of 158°F with low ventilation; it switches on automatically at the end of a cycle and is deactivated by key STOP

CHAMBER TEMPERATURE button: when the cycle is not on it temporarily switches the display reading from the set temperature to the sensed one; when the cycle is on it switches the display readind from the sensed temperature to the set onea

COOKING TIME button: when the cycle is on it switches the displayed value from the left time to the set time; when the cycle is not on the display is always showing the set time. In case of cookings in sequence: when the cycle is not on it switches the display from the the set time of that cycle to the total time of the sequence; when the cycle is on it switches from the count-down of that cycle to the total count-down of the sequence

CORE TEMPERATURE button: when the cycle is on it switches the display from the set temperature to the temperature sensed by the probe; when the cycle is not on it activates or disactivates the core temperature cooking

CONVECTION COOKING with green indicator (

chosen). Working temperature range: from 122 to 482°F.

MIXED COOKING (CONVECTION + STEAM) with green indicator (ON when

the program has been chosen). Working temperature range: from 122 to 482°C

REGENERATION with green indicator (ON when the program has been chosen). Working temperature range: from 284 to 338°F.

OVERHEATED STEAM COOKING with green indicator (on when the program

has been chosen). Working temperature range: from 230 to 257°F.

UP-DOWN BUTTONS

ON when the program has been

they allow to increase and decrease the numeric value shown on the relevant display

PROGRAMING BUTTONS

PROGRAMME MEMORY selection button: it

activates the programme setting and the relevant display shows the last selected programme (P01-P99)

Selection button for "COOKINGS IN SEQUENCE": steps from a cooking

programme to the next in the series (to see or to set); by pushing it during the cooking phase it is possible to modify the displayed cooking

MEMORY ERASE button: it allows to cancel programmes or cookings in sequence (the displays relevant to the memories are flashing); pushing it twice (without pushing key ENTER) the erasure operation is cancelled.

ENTER button: it allows to store the modified data or to erase either a program or a cooking programme from a series

START-STOP BUTTON

Button to START-STOP a PROGRAMME with green flashing indicator during the

cooking phase

- 3 -

3. OPERATING INSTRUCTIONS

3.2 Using the oven

N.B.: At the start of each cooking session we advise preheating the oven by

running a short cooking cycle when empty; at the end of the cycle the oven will automatically stop and an audible signal will sound for 30 seconds.

Coooking

Cooking can be carried out without programming, in which case cooking mode, time and temperature (see below) must be set manually, or using pre-stored cooking programs (refer

to cooking with programming in subheading 3.4.1).

3.2.1 COOKING WITHOUT PROGRAMMING

- If displays 24 and 27 are illuminated, press key 25 to deactivate the programming function.

- Select the required cooking mode by pressing one of the following keys:

(STEAM); 7 (CONVECTION); 8 (MIXED mode); 9 (RE-

GENERATION); 10 (SUPASTEAM)

- set the required chamber temperature on display 15 by means of arrow-keys 17;

3 5

Note: when cooking in modes 8 or 9 (COMBI or REGENERATION), display 11 switches on automatically. By means of button 12, it is possible to set the humidity inside the chamber. In modes 7, 8 or 9 it is possible to select "half speed

fan" for cooking delicate products by pressing 13.

Cooking with timer

- select the cooking with timer by means of button 19;

use the arrow-keys 20 to set the cooking time on display 18.

- Start the cycle using button 31 (START/STOP); the timer display will show the count-down to the end of the cycle.

- When the cooking is finished, the heating stops and an acoustic alarm will activate for some seconds.

Cooking with core temperature probe

- Use button 22 to select probe cooking;

- set the temperature required at the center of the product

7 8 9 10

25 26

29 30

on display 21 by menas of arrow-keys 23.

- Start the cycle using button 31 (START/STOP).

- When the cooking is finished, the heating stops and an acoustic alarm will activate for some

seconds.

Note: when the probe is inserted into the center of the food and activated, the cycle stops when center of the product reaches the required temperature.

Changing settings during cooking

- The value set can be modified during the cooking phase by keeping the cooking key pressed

while modifying by means of keys 17, 20 or 23.

- To modify the values of a cooking program different from the one being carried out, keep

pressed the key relevant to the wanted cooking and proceed to the modification by means of keys 12, 13, 17, 20 or 23.

Note: time changes during cooking will affect only the time remaining to the end of the cycle.

3-1

3. OPERATING INSTRUCTIONS

3.3 Alarm signals

During general use of the appliance be aware of the following alarm signals:

When this indicator lamp flashes the oven chamber temperature is too high for the selected cooking mode. This lamp will light whenever you change from a high temperature cooking mode (CONVECTION or MIXED) to a lower temperature mode 214-218°F STEAM COOKING, 284-338°F REGENERATION CYCLE, 230-257°F for SUPASTEAM). When this lamp is illuminated heating is inhibited until the temperature falls to within the permissible range, after which the lamp will switch off and the oven will operate in the selected mode.

This indicator lamp should not illuminate during CONVECTION or MIXED CYCLE cooking modes.

This lamp flashes to indicate water supply problems (either due to a temporary interruption of the supply or a drop in mains pressure). If this occurs during a STEAM, REGENERATION or SUPASTEAM cycle, oven heating is immediately inhibited. At this point press START to check whether the problem is still present. If the lamp continues to flash (and the water supply is OK) seek the cause among those listed in heading 3.2. If the lamp starts flashing during CONVECTION or MIXED CYCLE cooking, the oven will continue to operate normally and the indicator lamp will switch off as soon as normal conditions are restored.

Illuminates after 5 hours of cooking to signal that the cleaning operations described in subheading 4.2.1 must be carried out; the oven continues to operate when this indicator lamp is lit; pressing the START-STOP key switches off the indicator lamp and the operating hours count restarts from zero.

In the presence of malfunctions this display illuminates and shows an alarm code. Identify the cause of the problem and remedy it by following the instructions in the chart below (subheading 3.3.1).

3.3.1 Fault finding

If the oven is not operating, check that the main power switch is set to ON and that mains power is effectively present (check fuses), or check the following chart:

flashing

Indicator lamp flashes

kkkkkkkkkkk

Indicator lamp flashes k

Display shows following codes:

E3 E4 E5 E6 E7 E8

Indicator lamp is lit

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 MIXED mode operation to REGENERATION or STEAM mode

Mains water supply interrupted or low pressure

vvv

Water flow control valve is incorrectly set

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

Call Customer Service vv

vvvv vvv

Wait for the temperature in the oven chamber to return to within the specified range for the selected cooking mode

Inform the water company or install a pressure increase system

Call a qualified technician to calibrate the valve or call Customer Service

Call Customer Service Call Customer Service Call Customer Service Call Customer Service Call Customer Service Call Customer Service Call Customer Service Call Customer Service Clean the oven as described in

subheading 4.2.1.

flashing

Faulty steam discharge temperature probe

3-2

Call Customer Service

3. OPERATING INSTRUCTIONS

3.4 Advanced functions

3.4.1 COKING WITH PROGRAMMING Storing a single cooking cycle in the memory

- Press key 25 to activate the programming function.

- Select a program (from P01 to P99) using the up/down keys 26.

- Select the desired cooking mode by pressing one of the following keys:

6 (STEAM); 7 (CONVECTION); 8 (MIXED mode); 9 (REGENERATION); 10 (SUPASTEAM).

- Set the required chamber temperature on display 15 by means of arrow-keys 17;

Choose

3 5

Timer control

- select timer control cooking by means of button 19;

- use arrow-keys 20 to set the cooking time on display 18.

N.B.: after setting of a time value (or core temperature value), display 27 will show 1-1 (program composed by a single cooking cycle); first digit = active cooking cycle, second digit = total number of cycles in the sequence (see below: storing a sequence).

- Push key 30 to store the cooking cycle. This cycle can be used as a program involving only one type of cooking, or it can be included in a program involving

Core temperature probe control

- Use button 22 to select core temperature probe controlled cooking;

- by means of arrow-keys 23 set on display 21 the required core temperature.

7 8 9 10

25 26

29 30

several different cooking cycles in sequence as explained in following section.

Storing a program composed by a sequence of different cooking cycles

- Push key 28: display 27 will show 2-1 (the first digit indicates the running cooking cycle, the second digit indicates the total number of cycles included in the sequence; it is possible to store up to 9 cycles in a sequence).

- Set the new cycle as per the instructions in previous section; after having set a time or a core temperature, display 27 will indicate 2-2 (i.e second cooking cycle of a sequence composed by two cycles).

Note: by pushing key 19 display 18 will show the total time of the program (sum of the times of each cyle included in the sequence).

- Push key 30 to store the program.

Changing settings (when the oven is not cooking)

- Use arrow-buttons 26 to select the program to be modified (P01 to P99)

- Use button 28 to select the cooking cycle to be changed

- Proceed with the changes

- Push button 30 to store the data; if button 30 is not pushed, the modifications will be temporary, i.e. they will be active only until a new program is selected.

3-3

3. OPERATING INSTRUCTIONS

3.4.2 STARTING A COOKING PROGRAM (either single cycle or sequence)

- Should it not be activated, push button 25 to activate program memory.

- Use arrow-buttons 26 to chose one of the previously stored program from P01 to P99

- Start the cycle using button 31 (START/STOP); the first cooking cycle of the sequence will start and the timer display will show the count-down to the end of that cycle. When the cycle is over, the display will indicate the next one and so on until the end of the sequence.

3 5

7 8 9 10

Note: by pushing button 19 display 18 will show the total time to the end of the program (sum of the times of the single cyles included in the sequence))

- When the cooking is finished, the heating stops and an acoustic alarm will sound for about ten seconds.

Changing settings during cooking

- The preset values of time or temperature can only be

changed by keeping pressed the key of the running cooking mode while changing the settings using keys 17, 20 or 23 (the running cooking mode is identified by the relative indicator light).

- To change the next-in-the-list cooking program,select it by pushing key 28, then keep it pressed and proceed

25 26

29 30

with the changes by means of keys 12, 13, 17, 20 or 23.

ote: any change of time during cooking works only on the count-down

- Push button 30 to store the data; if key 30 is not pushed, the modifications will be temporary, i.e. they will be active only until a new program is selected.

Note:

• If the door is opened while cooking is in progress, 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, the appliance keeps stored the programs indefinitely.

3.4.3 REMARKS ON SPECIAL FEATURES

• core temperature probe: it can be set in any type of cooking (MIXED, STEAM,

REGENERATION, SUPASTEAM). It excludes the timer and the cooking is stopped as soon as the temperature in the core of the food has reached the set value.

• half speed fan: allows cooking with the fan at half speed and is added to a program by

means of key 13 before pressing START; the setting is not stored unless ENTER (key 30) is pressed.

It cannot be added to STEAM or SUPASTEAM cookings

• cook / hold: key 14 activates, at the end of a cooking cycle, a preset program that sets

the chamber temperature at 70°C and the fan at half speed.

It can be either activated and deactivated directly (i.e. pressing 14 only) at any moment, even during cooking or when a cooking sequence is being carried out; when the “hold” program starts, it can be stopped only by pressing STOP.

3-4

4. CORRECT USE AND CLEANING

4.1 Correct use

• This appliance has been designed for cooking food products and must be used exclusively by professionally qualified personnel, as specified in this manual; any other use is to be considered improper and hazardous.

• Never use spare parts other than as specified and recommended by the manufacturer.

• Always open the door with care to avoid burning from contact with steam or hot surfaces

4.1.1 What to do in the event of a malfunction

In the event of a fault not specified in point 3.3, switch off the appliance and call the nearest authorised Service Centre.

4.1.2 Grid-container rack support frames

The oven chamber is equipped with two support frames with runners designed to hold

Gastronorm trays or containers (depth 1.5"). The support frames are attached to the oven

side panels. To disassemble the frames, lift and remove as shown in the following figure.

L.H. FRAME R.H. FRAME

4.1.3 Optional accessories

A roll-in rack is available on request and equipped with 6 runners to hold GASTRONORM grids or containers

(depth 1.5" or 2.5";

see chapter 6, section B in this manual).

- 4 -

4. CORRECT USE AND CLEANING

. / . Optional accessories

N.B.: if the roll-in rack is used, a safety

bolt secures it to the guides.

To maintain in the released position, lift the bolt (detail 1) and rotate toward the inside so that the stop pin rests on the ledge (detail 2).

Grids (or containerss) must be inserted to the end of the runners so that they do not slip out during movement of the roll-in rack.

To remove, lift the front section above the raised edge of the runners and withdraw.

4.1.4 Food removal and handling

To move the entire roll-in rack structure with food, a special transfer truck is used (see accessories, chapter 6) with the loading surface at the same height as the oven. In this case the roll-in rack can be secured to the truck during transport by means of the bolt described above. The truck is also supplied with a detachable handle with a heat insulating grip to attach to the roll-in rack and facilitate removal.

Strictly observe the instructions supplied for use of the transfer truck.

CAUTION: the transfer truck must be handled with the utmost of care to avoid collision with other persons or

objects and avoid dropping objects or spilling liquid. Take all precautions and take into account the weight of the load and risk of burning from contact with hot parts, food or liquids.

Max. capacity (food + trays): see chapter 6 (ACCESSORIES).

- 4-1 -

4. CORRECT USE AND CLEANING

4.2 Cleaning

• Before cleaning, close the main gas valve and the main electrical power switch and allow the appliance to cool.

• As regards routine daily cleaning of the frame and stainless steel parts, refer to chapter 6, section A. To facilitate cleaning, a detergent spray and spray gun are available

on request (see accessories, chapter 6, section B in this manual).

4.2.1 Routine daily cleaning

Condensate collection tray

• The condensate collection tray must be emptied and

cleaned regularly; if connected to a drain line, make sure that the outlet is not obstructed.

Oven chamber

• Remove the grid-container rack frames (refer

to point 4.1.2); if the roll-in rack is used, remove together with its guides;

• Remove and clean the filter-grid at the base of

the oven chamber;

• Spray detergent on the sides of the oven by

means of the special accessory (

• Rinse thoroughly (

CAUTION: never direct cold water jets at the glass lamp cover when oven

temperatures exceed 150°C

• heat the oven under no-load for 15 minutes at

482°F with the humidifier set to maxi-

mum, followed by 15 minutes without the humidifier.

) and dry;

);

(318°F).

• on completion of the above, and when the oven is to be left unused overnight, leave the

door slightly ajar.

(

) Accessories LDL and PND are available for these operations, as specified in

chapter 6.

4-2

4 mm

M14

4. CORRECT USE AND CLEANING

4.2.2 Periodical cleaning of operating parts

Fan descaling

Scale should be removed from the fan frequently, depending on the type of water used.

• Remove the grid-container rack frames (refer to point 4.1.2); if the roll-in rack is

used, remove together with its guides;

• Loosen the two fixing screws on the deflector and rotate on its hinges to open.

• Remove scale from the fan using a suitable descaler according to the manufacturer’s instructions.

N.B. To clean the fan thoroughly, disassemble as follows:

– Hold the fan in position and unscrew the spherical

diffuser;

– By means of Allen key unloose the two grub

screws on the side of the fan hub;

– secure extractor bolt M14 (supplied as standard)

on the hub to remove the fan from the shaft.

Water inlet filter cleaning

• Close the main water valve, unscrew the cap

and remove the filter to clean.

Drain siphon (below oven)

• Unscrew the cap and remove

any residue.

4.2.3 Cleaning prior to prolonged periods of disuse

• Carry out all cleaning operations described in this section.

• Refer to section A, point 3.3 in this manual.

4-3

5. MAINTENANCE

5.1 Maintenance contract

Refer to chapter 5, section A

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

PND

of this handbook.

Do not use accessories other than the ones shown here

SRG6

LDL

SRG6 (*)

SRG685 (*)

C610

LDL

PND

TB610

C610

Roll-in rack (supplied) with 6 runners for 6

(max. height 1.5")

Optional roll-in rack with 4 runners for 4

(max. height 2.5")

ransfer truck with handle for roll-in rack SRG6-SRG685

pray gun

etergent spray unit

Open support frame

1/1-Gastronorm

SRG685

TSR610

containers

(

) Maximum load capacity (food + containers): 73 lb

- 5 -

Lang LCG-61D, LCG-61DP Service Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

Water connection

3. CORRECT USE

5. MAINTENANCE

6. CLEANING

5. MAINTENANCE