Lang PANE BELLA PB-24-6, PANE BELLA UNO PB-12 Operation Manual

Installation, Operation, Concept Training, Maintenance, &
Troubleshooting
Model: PANE BELLA PB-24-6 & PANE BELLA UNO PB-12

Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203
Part Number: 6 0801-17 Phone: [phone] Fax: [phone]

WWW.LANGWORLD.COM © Copyright 1999

1

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.

POST IN A PROMINENT LOCATION

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE
PROPERTY DAMAGE, INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT.

Model #: Purchased From:

Serial #: Location:

Date Purchased: Date Installed:

Purchase Order #: For Service, Call:

2

TABLE OF CONTENTS

CHAPTER PAGE

1. TABLE OF CONTENTS................................................................................3

2. READ FIRST..................................................................................................4

3. EQUIPMENT DESCRIPTION.......................................................................6

4. UNPACKING.................................................................................................8

5. INSTALLATION............................................................................................9

6. INITIAL START-UP......................................................................................11

7. OPERATION..................................................................................................12

8. CONCEPT DEVELOPMENT........................................................................13

9. CLEANING & MAINTENANCE PROCEDURES......................................27

10. TROUBLESHOOTING.................................................................................. 30

11. PARTS LISTS.................................................................................................32

12. WIRING DIAGRAMS....................................................................................34

13. WARRANTY..................................................................................................37

3

IMPORTANT READ FIRST IMPORTANT

CAUTION:

CAUTION:

CAUTION:

DANGER:

WARNING:

THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97
KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75
KILOGRAMS). FOR SAFE HANDLING, INSTALLER
SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY
APPROPRIATE MATERIALS HANDLING EQUIPMENT
(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK)
TO REMOVE THE UNIT FROM THE SKID AND MOVE
IT TO THE PLACE OF INSTALLATION.

ANY STAND, COUNTER OR OTHER DEVICE ON
WHICH THE GRIDDLE WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
GRIDDLE.

SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.

THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION
AND DEATH.

INSTALLATION OF THE UNIT MUST BE DONE BY
PERSONNEL QUALIFIED TO WORK WITH
ELECTRICITY. IMPROPER INSTALLATION CAN
CAUSE INJURY TO PERSONNEL AND/OR DAMAGE
TO EQUIPMENT. UNIT MUST BE INSTALLED IN
ACCORDANCE WITH ALL APPLICABLE CODES.

NOTICE:

NOTICE:

NOTICE:

CAUTION:

CAUTION:

The data plate is located on the back of each griddle.
The griddle voltage, wattage, serial number, wire
size, and clearance specifications are on the data
plate. This information should be carefully read and
understood before proceeding with the installation.

The installation of any components such as a vent
hood, grease extractors, fire extinguisher systems,
must conform to their applicable National, State and
locally recognized installation standards.

During the first few hours of operation you may
notice a small amount of smoke coming off the
griddle, and a faint odor from the smoke. This is
normal for a new griddle and will disappear after the
first few hours of use.

ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN
AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY,
TO AVOID THE DANGER OF SLIPS OR FALLS.

4

IMPORTANT READ FIRST IMPORTANT

WARNING:

CAUTION:

WARNING:

CAUTION:

NOTICE:

KEEP WATER AND SOLUTIONS OUT OF CONTROLS.
NEVER SPRAY OR HOSE CONTROL CONSOLE,
ELECTRICAL CONNECTIONS, ETC.

MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,
MUCOUS MEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER
GLOVES, GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. CAREFULLY READ THE
WARNING AND FOLLOW THE DIRECTIONS ON THE
LABEL OF THE CLEANER TO BE USED.

ALWAYS HOLD THE UPPER GRILL OPEN WHILE
CLEANING TO PREVENT INJURY IN CASE OF GRILL
CLOSING.

DO NOT USE ICE OR WATER TO CLEAN THE COOKING

SURFACE WHILE THE GRIDDLE IS HOT. THE GRILL IS
MADE OF CAST IRON AND MAY CRACK FROM A
RAPID TEMPERATURE CHANGE.

Service on this, or any other, LANG appliance must be
performed by qualified personnel only. Consult your
authorized service station directory or call the factory at
1-800-224-LANG (5264), or WWW.LANGWORLD.COM
For the service station nearest you.

WARNING:

CAUTION:

BOTH HIGH AND LOW VOLTAGES ARE PRESENT
INSIDE THIS APPLIANCE WHEN THE UNIT IS
PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE
REPLACING ANY PARTS, DISCONNECT THE UNIT
FROM THE ELECTRIC POWER SUPPLY.

USE OF ANY REPLACEMENT PARTS OTHER THAN
THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID ALL WARRANTIES.

5

EQUIPMENT DESCRIPTION

Lang Model: Lang Model: PB-24 & PB-12

PANE BELLA GRILL &

PANE BELLA UNO

Exterior Construction

PANE BELLA, PB-24

•

The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)
for upper element swing, 14” (35.56cm) Deep, and 24” (60.96) Wide.

•

The grill surface is made of two upper and one lower gray iron casting grill surfaces.

PANE BELLA UNO, PB-12

•

The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)
for upper element swing, 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.

•

The grill surface is made of an upper and lower gray iron casting grill surface.

Operation

•

Each twelve-inch section has its own the rmostat and timer.

Controls

•

Each PANE BELLA Grill comes with controls which include:

!

An independently controlled thermostat for each section.

!

A separate timer for each section.

Technical

PB-24

•

Grill operates on 208, 220, or 240 Volts. It is shipped with a Power Cord and Plug
attached.

•

Counter space required is 14” (35.56cm) Deep, and 24” (60.96) Wide.

•

The grill weighs 130 lbs. (58.97 kg).

PB-12

•

Grill operates on 120.

•

Counter space required is 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.

•

The grill weighs 70 lbs. (31.75 kg).

It is shipped with a power cord and standard plug attached.

6

EQUIPMENT DESCRIPTION CONT’D

Ventilation and Clearances

Standard minimum clearance from

1 inches from sides

4 inches from back
4 inches from floor
The installation of any components such as a vent hood, grease extractors, and/or fire
extinguisher systems, must conform to the there applicable nationally recognized
installation standards.

combustible

Electrical Specifications

ELECTRICAL SPECIFICATIONS

Model Number Volts Watts Amps Wire
PB-24

208 3240 15.58 12 GA
220 3625 16.48 12 GA
240 4314 17.98 12 GA

PB-12 120 1620 13.5 12 GA

construction is as follows:

7

4.1 Receiving the Griddle

Upon receipt, check for freight damage, both visible and concealed. Visible
damage should be noted on the freight bill at the time of delivery and signed by the
carrier's agent. Concealed loss or damage means loss or damage which does not
become apparent until the merchandise has been unpacked. If concealed loss or
damage is discovered upon unpacking, make a written request for inspection by the
carrier's agent within 15 days of delivery. All packing material should be kept for
inspection. Do not return damaged merchandise to Lang Manufacturing Co mpany.
File your claim with the carrier.

4.2 Location

Prior to un-crating, move the griddle as near its intended location as practical. The
crating will help protect the unit from the physical damage normally associated
with moving it through hallways and doorways.

4.3 Un-crating

The griddle will arrive completely assembled inside a wood frame covered by
cardboard box and strapped to a skid.

straps and remove the wood frame.

Remove the cardboard cover, cut the

UNPACKING

CAUTION:

CAUTION:

CAUTION:

Remove griddle from skid and place in intended location.

THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97
KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75
KILOGRAMS). FOR SAFE HANDLING, INSTALLER
SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY
APPROPRIATE MATERIALS HANDLING EQUIPMENT
(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) TO
REMOVE THE UNIT FROM THE SKID AND MOVE IT TO
THE PLACE OF INSTALLATION.

ANY STAND, COUNTER OR OTHER DEVICE ON WHICH
THE GRIDDLE WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
GRIDDLE.

SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.

8

INSTALLATION

DANGER:

WARNING:

NOTICE:

NOTICE:

THIS APPLIANCE MUST BE GROUNDED AT THE
TERMINAL PROVIDED. FAILURE TO GROUND THE
APPLIANCE COULD RESULT IN ELECTROCUTION AND
DEATH.

INSTALLATION OF THE UNIT MUST BE DONE BY
PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY.
IMPROPER INSTALLATION CAN CAUSE INJURY TO
PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT
MUST BE INSTALLED IN ACCORDANCE WITH ALL
APPLICABLE CODES.

The data plate is located on the back of each griddle. The
griddle voltage, wattage, serial number, wire size, and
clearance specifications are on the data plate. This
information should be carefully read and understood
before proceeding with the installation.

The installation of any components such as a vent hood,
grease extractors, fire extinguisher systems, must
conform to their applicable National, State and locally
recognized installation standards.

5.1 Electrical Connection

Follow the receptacle manufacturer’s instructions when connecting the receptacle
to the power supply.

The electrical connection must be made in accordance with local codes or in the
absence of local codes with NFPA No. 70 latest edition (in Canada use: CSA STD.
C22.1).

The electrical service entrance is provided by a cord and plug located at the rear of
the appliance.

The plug provided with the PB-24 is a L6-30P, PB-12 is standard. The receptacle
must be supplied by the installer and for a PB-24 is a L6-30R, PB-12 is standard.

Supply wire size must be large enough to carry the amperage load for the number
of appliances being installed. Wire size information can be found on the data plate
and on the chart below.

ELECTRICAL SPECIFICATIONS

Model Number Volts Watts Amps Wire
PB-24

208 3240 15.58 12 GA
220 3625 16.48 12 GA
240 4314 17.98 12 GA

PB-12 120 1620 13.5 12 GA

9

INSTALLATION CONT’D

5.2 Ventilation and Clearances

Standard minimum clearance from

1 inches from sides
4 inches from back

1 inches from floor
The installation of any components such as a vent hood, grease extractors, and/or
fire extinguisher systems, must conform to the there applicable nationally
recognized installation standards.

combustible

5.3 Hood Stop

Place the Hood Down Stop onto the two studs, with
half moon crescent in the up position, using the center
two holes.

construction is as follows:

Screw the 1/4-20 Wing nuts onto the studs until tight.

Repeat above two steps for other side.

10

6.1 Initial Start Up

Before starting the grill for the first time, clean the grill body and cooking surfaces
with a mild soap and water solution then rinse with clear water and dry.

Close the upper cooking surface and turn the temperature dial to position number 1
for 2 hours to evaporate any moisture that may be in the elements and grill castings.

After 2 hours, turn the temperature dial to position 4 for 1/2 hour.

The grill may emit a small amount of smoke as the cooking surfaces passes the 300
degree point. Do not be alarmed, as the smoke is caused by oils associated with the
manufacturing process, and will stop when the grill reaches 350 degrees.

6.2 Seasoning the Cooking Surfaces

The cooking surfaces must be "seasoned" in order to eliminate product sticking.
To season, set the dial to position 2.
Once at temperature (the indicator lamp will go Off), spray the upper and lower

cooking surfaces with a non-salted vegetable oil such as Pam.
Allow the grill to stand at temperature until the cooking surfaces look dry then

spray them again.

INITIAL START UP

Turn the temperature dial to position number 4 and wait until the indicator lamp
goes out then repeat the procedure.

NOTICE:

During the first few hours of operation you may notice a
small amount of smoke coming off the griddle, and a
faint odor from the smoke. This is normal for a new
oven and will disappear after the first few hours of use.

6.3 Product Sticking Hint

The seasoning process is intended to eliminate product sticking. Given the nature
and diversity of different products grilled on the Pane Bella some sticking may
infrequently occur. The utilization of a spatula will enable the operator to gently
release or “pop” any product that may stick to upper or lower platens.

11

7.1 Setting the Temperature
CAUTION:

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE
FROM COMBUSTIBLE MATERIALS.

OPERATION

CAUTION:

The grill is divided into a left and right cooking section with upper and lower cooking
surfaces.

A single thermostat controls each section's upper and lower cooking surface.
The temperature range of each thermostat is approximately 100 to 650 degrees

Fahrenheit, Number 1 on the dial equals approximately 200 degrees, 7 equals
approximately 650 degrees.

To set the temperature, turn the thermostat dial until the line on the knob is pointing
at the desired number.

Close the upper cooking surface during preheat and idle periods.
An indicator lamp next to the thermostat dial will glow until the cooking surfaces

reach the set temperature. Once at the set temperature, the indicator lamp will go Off.

Conservation Hint:

Close the upper cooking surfaces during preheat and idle times. The grill will require
far less energy to remain at temperature.

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND
DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO
AVOID THE DANGER OF SLIPS OR FALLS.

7.2 Setting the Timers

Each cooking section has a 15-minute timer.
To set the timer, turn the timer dial past 10 then back until the line on the knob is

pointing at the desired time.
The timer will sound a single ring when the timer has counted down to zero.
The timer does not control the cooking section.

7.3 Loading the Grill

Open the upper cooking surface by raising the handle to the full up position.
Place the product in the center of the lower cooking section.
Grasp the handle of the upper cooking surface and gently lower it onto the product.
Set the timers for the desired cooking time.
When the bell sounds, raise the upper cooking surface and remove the product.
Clean the upper and lower cooking surfaces, with the Pane Bella cleaning tool,

between each load.

7.4 Suggested Times and Temperatures

The Panini Sandwich cooks at temperature dial position number 5 for approximately
3 minutes depending on the bread. We suggest a porous Focaccia bread.

12

CONCEPT DEVELOPMENT

8.1 Introduction

Congratulations! You have purchased the finest grill, of its kind, on the mar ket today
and the best support network available to help your business be a success.

PANE BELLA

The
and proven grill on the market, has a one year parts and labor on-site warranty and the
best knowledge in the business to help you in using it. T he heart of the story is the
many applications that may be used on the Pane Bella and the Return On Investment
(ROI) that can be achieved. We hope your business may develop a distinctive
position in the marketplace with the Pane Bella and that your customers keep coming
back.

Traditional European cooking concepts may change dramatically as they adapt to the
American culture. The concept of “panini” has been transformed making the menu
option a meal instead of a snack or converting the concept to home meal replacement
(HMR) within retail grocery delis. We have developed many varied applications to
the Pane Bella concept that in many cases make the grill the only cooking equipment
you may ever need. The Pane Bella was made for the rigors of the American kitchen
or delicatessen with these applications in mind.

Grill (“pane” for bread, “bella” for beautiful) is the most durable

NEW VALUE-ADDED FEATURES, EFFECTIVE MARCH 1

•

Two (2) year part and service warranty

•

FREE Pane Bella Kleen Starter Kit offer (upon completion & our receipt of

warranty card)

•

FREE Pane Bella Point-Of-Purchase Start-Up Package

•

FREE Complete Owners/Concept Operation Manual

Please call Joel Edwards, Division Manager, Pane Bella Division, Lang
Manufacturing at
should you have an y ques tions. The Lang team will help you explore all these options
and even more.

800-882-6368 extension 743 or e-mail at [e-mail]

ST

, 1999

8.2 Panini

Bread is basic to the way Italians eat and they have devised a variety of ways to enjoy
it. One variation is the creation of the panini sandwich. “Panini” is Italian for “little
breads”. It is synonymous with sandwiches in Italy. A distinctive sandwich familiar
throughout Italy, the pressed grilled panino (panini in plural) is has gained a
tremendous foothold in America.

In America, 42% of all meals served are sandwiches. The “panini” or grilled
sandwich concept merchandises the utilization of upscale breads and gourmet
ingredients, not the traditional 3, 4 or 5 ounces of meat normally found in most cold
sandwiches. In this design the customer receives an upscale, hearty, hot and satisfying
sandwich. The operator utilizes these features to gain a larger profit margin with an
upscale grilled gourmet item that distingui shes his business from the competition.

13

CONCEPT DEVELOPMENT CONT’D

These light, flavorful and nutritious sandwiches can be found across the country. The
Americans have used their creativity and added a twist to the art of panini sandwich
making. Panini sandwiches are filled with combinations of gourmet ingredients such
as prosciutto, roasted red peppers, pesto, fresh sweet basil, sun-dried tomatoes. The
sandwiches are made with focaccia or rustic porous breads sliced and grilled with
striped grill marks. The uniqueness is in the grilling itself. It is a gentle heat that
crisps the bread while steaming the ingredients on the inside without dr ying it out.

When you couple these product features with the art of performing the grilling right
in front of the customer, your restaurant becomes a theater.

8.3 Menu Applications

Panini, Focaccia, or European Gourmet Sandwiches

Utilizing any flavor profile of focaccia bread imaginable, smoked or plain meats,
fresh vegetables, herb or herb paste s, gourmet sandwiches can b e grilled wit hin two
(2) to four (4) minutes depending upon thickness. Recipes give limitless variations
with focaccia bread, firm sour dough bread , baguettes, par baked pizza dough, rolls,
English muffins, and bagels. Egg dipped breads can be grilled to create wonderful
Monte Cristo sandwich profiles.

Breakfast Menu Options

English muffins and bagels designed with Canadian bacon, ham, cheeses, and
appropriate spices can be combined for quick, easy breakfast menus. The grilling of
eggs on the grill, precooked eggs, or even scrambled eggs done with an espresso
steaming wand can be added if desired. Egg dipped French toast or on day old
cinnamon rolls is a breeze on the Pane Bella in less than two (2) minutes.

Toasted Bagels and Breads

The Pane Bella can toast bagel halves in as little as 15-45 seconds. This feature
provides quick service, multiple use and eliminates the need for bagel conveyor
toaster purchases. This method may be applied to many different varieties of nut and
berry breads.

Quesadillas

Every flavor profile imaginable can be grilled in two (2) minutes. Melting the cheese
and heating the inner ingredients to desired temperature and freeing up space and
time on other cooking grills.

Grilled Vegetables

Roasted red peppers and grilled eggplant are just for starters. The Pane Bella can grill
onions, shitake or portabella mushrooms, zucchini, asparagus or virtually any
vegetable in minutes to whatever doneness desired. They can be served alone on
shish kabobs skewers or can be added to a sandwich.

Grilled Fajitas, Shish Kabobs and Grilled Meats

Grilled chicken, beef, shrimp, or any other meats can be prepared in less than half the
cooking time whether in the form of fajitas or skewered for shish kabob. A 5 oz.
chicken breast can be grilled at setting “7” in three and one half (3.5) minutes to 160
degrees internal temperature. A 10 oz. New York strip steak can be grilled at setting
“7” in eight (8) minutes to well done. Venting or hood requirements may apply for
raw meats, we recommend that you consult your local health department for
regulations.

14

CONCEPT DEVELOPMENT CONT’D

Desserts

To satisfy those late night customers focaccia desserts can be grilled to perfection in
minutes with melted white or dark chocolate, sweetened ricotta cheese, and fresh
fruits. All can be finished with ice cream or whipped cream.

Pane Bella Menu Merchandising Low-Fat & Ingredient Healthy

Recipe design can be created to offer low fat applications with low saturated fats and
cholesterol. The grill is designed to be non-stick and grease-free, utilizing onl y an
occasional application of non-stick vegetable aerosol throughout the day’s grilling.
With the quick searing action of double-sided grilling, healthy ingredients such as
low-fat meats and garden fresh vegetables can be utilized.

Children’s Menu Options

Merchandising inexpensive sandwiches and marketing for children will draw an
expanded adult crowd as more families are dining or lunching with their children.
Simple menu options, such as, grilled peanut butter and jelly on plain focaccia or
bagels are a hit.

8.4 Return on Investment (ROI)

The Pane Bella Grill concept provides much more than the equipment. It offers the
ability to create a unique new profit center within your business with one of the
highest Return On Investment (ROI) opportunities on the market. Please review the
following returns using the program support Lang Manufacturing can offer to help
you win with this conc ep t.

Sandwiches Per Day 15

Sales per Month $2,228

Goods Sold * $562

Profit per Month $1,666

Profit per Year $19,992 $33,300 $66,600 $133,200 $199,800

All figures are based upon:

Average Retail Price Per Sandwich $4.95
Average Cost Of Goods $1.25
30 Days Per Month
Excludes Labor
US$$$

50 100 150

25

$7,42 $14,850 $22,275

$3,713

$1,875 $3,750 $5,625

$938

$2,775

$5,550 $11,100 $16,650

15

CONCEPT DEVELOPMENT CONT’D

Integrating the
Above all, being profitable is a significant and key component. Introducing Panini
sandwiches presents a simple avenue to increase your bottom line. Because of its
design, the food cost of panini sandwiches is in the 25% range. A typical cafe
averages 25 sandwiches per day. Higher traffic locations average twice that. Based
on the chart above, the typical cafe (averaging 25 sandwiches per day) will have your

Pane Bella

The concept of “panini” is to merchandise the bread, not 3-4-5 ounces of meat. The
bread provides great appeal and lends to a hearty sandwich. We recommend the
following national companies for bread ideas or source bread from a local baker.
Please call the following companies for local distributor information:

Pane Bella

grill paid for within the first month.

grill into your establishment will offer many benefits.

8.5 Ingredients and Recipes

Breads: plain or flavored focaccia, hard crusted Italian breads, bruschetta, panchetta,
firm sour dough, rye or grain breads, tortillas, baguettes, rolls, bagels, English
muffins, par-baked pizza dough, and pita breads

Cheeses: provolone, mozzarella, gorgonzola, smoked cheddar, brie, buffalo
mozzarella, cream cheese, Swiss, havarti, cambozola, taleggio, and fontina, to name
just a few

Meats: smoked or plain turkey, ham or black forest ham, prosciutto, salami, ahi or
regular tuna, pastrami, chicken, pepperoni, smoked salmon or trout, crab,
roast/corned beef

Vegetables: sun dried or regular tomatoes, red or Walla Walla sweet onions, red or
green or yellow peppers, eggplant, spinach, artichokes, shitake or regular mushrooms,
asparagus, and pepperoncini

Herb and Pastes: fresh sweet basil, capers, parsley, cilantro, arugula, red pepper
flakes, garlic, pesto, sun dried tomato paste, slivered almonds, curry, and black olive
paste

RECIPES
The Roma:

peppers

The Cosenza:

peppers

The Siciliano:

onion
Black forest ham, sun-dried tomatoes, mozzarella, green pepper rings, red onion

slices
Provolone, cambozola, sun-dried tomatoes, marinated artichokes, red onion,

mushrooms, basil
Fontina, grilled eggplant, sun-dried tomatoes, sweet basil
Grilled asparagus, brie, slivered almonds, lime-garlic aioli
Grilled eggplant, roasted red peppers, fresh buffalo mozzarella, sun-dried tomato

paste, basil

provolone, mozzarella, gorgonzola, artichokes, sweet basil, roasted red

provolone, prosciutto, sun-dried tomatoes, sweet basil, roasted red

smoked turkey, smoked cheddar, gorgonzola, sliced pepperoncini, red

16

CONCEPT DEVELOPMENT CONT’D

Grilled chicken breast, mango-mayonnaise, roasted asparagus, red peppers, spinach
leaves

Smoked turkey, provolone, chopped fresh sweet basil, artichoke hearts, sliced
tomatoes, red onion

Smoked salmon or lox, non-fat cream cheese, capers, sliced red onion
Crab or tuna salad (low-fat if yogurt is used) Swiss cheese, fresh basil, red pepper

chili flakes
Grilled ahi tuna-flaked, anchovies, raw chopped garlic, red chili flakes, provolone

cheese
Grilled fish (catfish, trout, salmon) papaya slices curry mayonnaise or yogurt, fresh

mint or basil
Fresh spinach, provolone, fresh mozzarella, red onions, chopped fresh sweet basil
Grilled chicken breast (julienne), yogurt, mint leaves, sliced jalapenos, grilled

eggplant sli ces
Prosciutto, creamy havarti, sliced tomatoes, sliced red onions, chopped fresh sweet

basil
Grilled chicken breast (julienne cut), fontia cheese, sliced tomatoes, sliced

mushrooms
Smoked trout, black olive paste (marscapone), fresh spinach leaves, red bell peppers,

onions
Pepperoni, salami, green pepper rings, red onion slices, mozzarella
Tomato chili bread, jack cheese, anaheim chilis (canned/uncut), cilantro, black olives,

gr. onion
BLT - well done grilled bacon, sliced tomatoes, spinach leaves
French Dip - thin sliced roast beef, mozzarella, served with side of au jus

Quesadillas

Tortillas, low-fat cheese, roasted anaheim chilis, fresh cilantro, sliced tomatoes,
papaya salsa

1 flour/1 corn tortilla, sharp cheddar, jalepenos, carnitas (pork or chicken), tomatoes,
onions

Breakfast- tortillas, scrambled eggs diced green onions or chives, crisp bacon,
cheddar or jack cheese

Grilled onions, mixture red/green/yellow peppers, anaheims, cilantro,
chicken/pork/beef

Greek
English -

watercress

- cheddar cheese, taco meat, chopped onions, peppers between tortillas

- vinaigrette spread, feta cheese, black olives, tomatoes, cucumbers
Stilton cheese, cream cheese, chutney, sliced radishes, sliced cucumbers,

Corned beef, Dijon mustard, sliced boiled red potatoes, sliced red onions, jack

Irish -

cheese

Sliced grilled chicken breast, spicy peanut sauce, cucumber slices, chopped

Thai -

fresh sweet basil

French -

Liver pate’, cornichons, Dijon mustard, brie cheese

17

CONCEPT DEVELOPMENT CONT’D

Lo-cal -

non-fat sour cream
All American Dessert Panini - plain focaccia, apple slices, sugar, cinnamon, cheddar

cheese
Dessert Panini - powered sugar sweetened ricotta cheese, chocolate chips, any fresh

fruit
Cannoli-Cream Panini - Chopped almonds, ricotta cheese orange zest, shaved

bittersweet chocolate
Panini Spread - green onions, fresh basil, fresh parsley, chopped green olives, honey

Dijon mustard
Pesto spread, sun-dried tomato paste, flavored olive oils, freshly chopped sweet basil

Sliced tomatoes/cucumbers/red onions, fresh herbs, low-fat ricotta cheese,

8.6 Grilling on the Pane Bella

•

Once grill is pre-heated and set temperature is reached, raise the lid (upper
cooking surface) by lifting the handle to the full upright position.

•

Place the menu item in the center of the lower cooking surface.

•

Lower the upper cooking surface gently onto the item.

•

Set the timer for the desired cooking time. To set the timer, turn the timer dial
past 10, then back until the line on the knob is pointing to the desired time.

•

When the bell sounds, raise the upper cooking surface. If the menu item is
grilled to your satisfaction, remove the item. Grilling is complete.

•

Clean the upper and lower cooking surfaces with the scraping tool provided with
the grill.

•

A typical panini sandwich cooks for 3 minutes at approximately 400-450º
Fahrenheit (5½ on the temperature dial). For favorable results, porous focaccia
bread is recommended, although any bread may be used.

Please keep in mind that grilling times for any product on the Pane Bella are a matter
of simple physics principles, given the nature of the product being grilled: how thick
the product is; how dense the product is; what is the temperature of product to be
grilled (i.e. frozen, refrigerated, room temperature), etc…

Always clean surfaces after each item is grilled.

18

CONCEPT DEVELOPMENT CONT’D

8.7 Sandwich Preparation Guidelines

Sandwich layering, (top to bottom)

BREAD (TOP)

SPREAD (step 4)
CHEESE (step 8)

VEGETABLES (step 7)

MEAT (step 6)
CHEESE (step 5)
SPREAD (step 4)

BREAD (BOTTOM)

PREPARARTION STEPS

Prepare, cut or slice all ingredients

1)

Prepare all bread to be utilized. With focaccia bread, sheet pan size or round

2)

focaccia should be cut horizontally with serrated knife to make two even horizontal
halves.

(It may be easier to first cut sheet pan size bread vertically in half, offering two half­sheet pans of bread to work with)

Lay bread halves, side by side, open face.

3)

Cover the spread

4)

enough to coat.

Cover bottom first half of bread with one layer of cheese slices. (Cheese provides

5)

protection from inner water based ingredients, such as the vegetable and meats from
moistening bread)

over cheese with thin layer of meat.

6) C

Layer vegetables (thin sliced red onions, tomatoes, etc....).

7)

Add another layer of cheese to the top of sandwich.

8)

Finally place uncovered half of bread over the covered half and you have a

9)

sandwich.

Cut sandwich into portions (i.e. 4’X 4’ for the sheet pan focaccia “pizza size

10)

slices” for the round focaccia)

GRILLING

Preheat grill to setting #5, recommended for sandwiches

1)

Place sandwich portion on grill and set top grill plate on sandwich, pressi ng

2)

slightly.

lightly

on the inside of both horizontally cut bread halves, just

Set timer for approximately 3 minutes. Sandwich grilling depends on three (3)

3)

variables that may be adjusted for desired cooking.

temperature, and (c) time duration of cook.

desired results.

Remove sandwich from grill and place in either a sandwich wrap or put on plate

4)

depending upon desired presentation.

(a) Bread density, (b) grill

Grill testing should be done to obtain

19

CONCEPT DEVELOPMENT CONT’D

DESIRED SANDWICH CHARACTERISTICS

1) Bread should be hot and crisp on the outside, inner ingredients warm and moist o n the insid e.

2) Cheese should have melted thoroughly over the inner ingredients from top and bottom.

3) Inner sandwich temperature should be very warm but not hot enough to burn palate.

8.8 Pane Bella Sandwich Preparation

(Copy this page out of the manual, fill in all ingredients you have designed for your sandwich menu, laminate
the page so it does not get soiled and place near preparation table so employees will have permanent
instructions for sandwich preparation on a daily basis)

MEAT CHEESE VEGGIES SEASONING

Sandwich 1 ______________

(1 layer) (2 layers, top/bottom) _____________ _____________

Sandwich 2 ______________

(1 layer) (2 layers, top/bottom) _____________ ______________

Sandwich 3 ______________

(1 layer) (2 layers, top/bottom) _____________ _____________

Sandwich 4

STEP 1 ­STEP 2 ­STEP 3 ­STEP 4 ­STEP 5 ­STEP 6 - BREAD ­STEP 7 -

_________________ ______________ _____________ _____________

(Vegetarian)

Slice all meats, medium thickness
Slice all cheeses, thin thickness
Slice vegetables on slicer, thin to medium thickness, chop artichokes and chop fresh basil
Organize all ingredients according to category, i.e. meats, cheeses, veggies, seasonings
Prepare one flavor of sandwich at a time, first all “Sandwich 1’s, then 2’s, etc…

Slice all bread horizontally with serrated knife. Lay out all bread halves

On one half of the bread, layer the ingredients in the following order below, steps 1-5

________________ _____________ _____________

________________ _____________ _____________

_________________ _____________ ______________

(generally 2 cheeses, 1 layer each, top and bottom)

BREAD (TOP, step 5, put other bread half o n top)

STEP 8 ­STEP 9 ­STEP 10 - Saran Wrap
STEP 11 ­STEP 12 ­STEP 13 -

After putting other half of bread on top to complete sandwich, large sandwich is ready to portion
Slice into portions

portions,
Put in front cooler under sandwich counter,
When customer orders,
After grilling, place in

To-Go

CHEESE (step 4)

VEGETABLES (step 3)

MEAT (step 2)

CHEESE (step 1)

BREAD (BOTTOM)

, and

DATE

Grill for 3-4 minutes or until cheese melts thoroughly

LABEL

container or

, i.e. T for turkey, B for beef, H for ham, V for veggie

repeat steps 1-11 for other sandwiches to be made

Plastic Bag

and give to customer

20

CONCEPT DEVELOPMENT CONT’D

8.9 Menu Cost Breakdown

Prosciutto (Italian style ham) 1 oz .37 Smoked turkey 1oz .18
Provolone cheese 2 oz .22 Provolone 2 oz .22
Sun dries tomatoes ½ oz .06 Fresh thinly sliced to matoes 1 oz .15
Chopped fresh sweet basil ½ oz .08 Red onion slices ½ oz .09
Spread (optional) ¼ oz .09 Season with seasoning salt, garlic
focaccia bread .50 granules and pepper .08

Provolone cheese 2 oz .22 Black Forest ham 1 oz .17
Thinly sliced tomatoes 1 oz .15 Mozzarella cheese 2 oz .20
Marinated artichokes ½ oz .08 Ripe olive slices ½ oz .11
Red onion slices ½ oz .09 Fresh spinach ½ oz .07
Mushroom slices ½ oz .09 Sun dried tomato pesto spread ¼ oz .12
Chopped sweet basil ½ oz .08 focaccia bread .50
Herbed spread ½ oz .12
focaccia bread .50

Fontina Cheese 2 oz .36 Smoked turkey 1 oz .18
Grilled eggplant 2 oz .20 Marinated artichokes ½ oz .08
Roasted red pepper ½ oz .18 Jarlsberg cheese 1 oz .25
Sun dried to mato pesto ¼ oz .1 2 Mango chutney ½ oz .16

TOTAL $1.32

TOTAL $1.33

focaccia bread .50

TOTAL $1.22

TOTAL $1.17

Fresh spinach ½ oz .07 Red onion slices ½ oz .09
Artichoke hearts ½ oz .08 focaccia bread .50
focaccia bread .50

TOTAL $1.51

Given a $4.95 average retail selling price, food cost should be in the range of 22-2 5%.

TOTAL $1.26

21

CONCEPT DEVELOPMENT CONT’D

8.10 Grilling Vegetables

The grilling of all vegetables may be performed in a quick and easy grease-free
manner. You may cook to whatever doneness is desired within a matter of seconds,
obtain a searing action to preserve moisture and achieve branding or grill marks for a
desirable appearance. All with a single method of contact cooking.

Grilling Vegetables for Sandwiches

Grilled vegetables may be desired for certain sandwich recipes and/or to be served as
a side to a sandwich or entree. Depending upon the heat setting of the grill, thickness,
nature of the vegetable and the doneness desired will determine grill time. These
benchmarks will aid you in troubleshooting for your individual needs:

½ inch eggplant, medium doneness 45 seconds
Asparagus 45 seconds
Red or yellow sliced onions 30 seconds
Yellow, red, green peppers 45 seconds
Yellow squash, zucchini 45 seconds

Grilling Vegetables for Side Dishes

Grilling vegetables for side dishes (to go along with a panini), salads or even as a
meal is a great way to offer healthy, low-fat, grease-free menu items to your
customers.

Grilled vegetables for side dishes is not only a healthy offering but an inexpensive
way to offer greater plate coverage. They cost far less than chips or pre-made salads
and can be a great way to merchandise your menu to obtain a higher ticket average
and add color and flair to food. In this way you may be better able to distinguish your
establishment from the competition.

8.11 Grilling Meats

The grilling of meats can be done in a great and grease-free way on the Pane Bella.
*** Health codes may require ventilation or hood systems for meats.

•

Double-sided grilling (DSG) can be achieved effectively because the contact
cooking method that the Pane Bella creates is an instant searing of the product to
retain product moisture, brand or grill marks and quick cooking from top and
bottom at the same time.

22

CONCEPT DEVELOPMENT CONT’D

•

When cooking meats the back legs of the Pane Bella should be raised higher than
the front legs to insure that any excessive moisture flows to the front of the grill
and into the crumb tray.

•

When cooking meats grill temperature should be set at highest setting, seven “7”,
to insure a fast cook, instant searing, and quality brand marks.

•

When cooking “low fat, high protein” meats it

the meat

Do this as sparingly as possible. If grilling only meats on the Pane Bella this may
not be necessary.

•

When grilling meats, it may be necessary to clean the grill more frequently.

•

When grilling meats it is a FDA regulation to cook to an internal temperature of
160 degrees Fahrenheit.

Refrigerated, raw, high protein/low fat meats, i.e. chicken, seafood, turkey

•

Benchmark: it takes approximately 3.5 minutes to cook a five (5) ounce chicken
breast to an internal temperature of 160 degrees Fahrenheit.

•

Frozen product will take twice the cooking time.

•

Pre-cooked refrigerated product need only be grilled to heat and branded or grill
marked.

Refrigerated, raw hamburgers

•

Benchmark: it takes app roximately 2 minutes to fully grill a ¼ pound hamburger .

•

Frozen product will take twice the cooking time.

Refrigerated, raw steaks

•

Benchmark: it takes approximately 8-9 minutes to cook an eight (8) ounce NY
Strip steak to an internal temperature of 160 degrees Fahrenheit.

(not the grill) with a vegetable aerosol spray to insure against sticking.

may

be necessary to lightly glaze

•

The thinner the steak the faster the cooking time.

Meatless, Veggie Burgers

•

Benchmark: it takes approximately 2 minutes to thoroughly heat a ¼ pound
patty, 2.5 minutes from slightly frozen.

8.12 Breakfast

To fully utilize the grill throughout the day, the following breakfast/dessert ideas have
been developed to offer high-profit menu options. These ideas are designed to
increase the productivity of the Grill while enhancing your overall bottom-line and
business presence.

Breakfast Menu Options

•

Breads that can be used - bagels, English muffins, scones, croissants, cinnamon
rolls, thick white bread for French toast

Toasted Bagels

bagel to toast it. 15 seconds to a light toast, 45 seconds to a darker toast. Spread on
cream cheese if desired.

- instead of purchasing a bagel conveyor toaster, you may grill a

23

CONCEPT DEVELOPMENT CONT’D

Breakfast Bagel / English M uffin Sandwiches

fashion to regula r sandwich design and may include: b ac o n, Ca nad ian or regular ha m,
smoked turkey; provolone, mozzarella, jack or spicy jack cheeses; sliced tomatoes,
red onions, etc…..

Breakfast Quesadillas

hash browns or sliced potatoes
* 2 Tortillas, scrambled eggs, green onions, bacon, shredded jack or cheddar

Steamed Croissants or Scone s

and place on the grill, leaving the upper plate in the fully upright position. In 30-45
seconds the product will be heated and steamed.

French Toast

1.5 minutes. Top with powdered sugar and/or syrup and serve hot.

Cinnamon Roll French Toast

than 2 inches thick, dip in egg batter, grill for 1-1.5 minutes, top with powdered sugar
and/or sugar and serve hot.

- We recommend utilizing the steamer wand on espresso machines to scramble

Eggs

eggs for placing on grilled breakfast sandwiches if desired. If you do not utilize this
method for cooking eggs and do not have a flat griddle to fry, etc. every major food
service supplier carries Individually Quick Frozen (IQF) poached or cooked eggs for
thaw, heat and serve.

- dip thick cut white bread in egg batter and grill for ap proximately 1-

- these may be designed with a spicier flair and could include

- wrap product in light foil, add a few drops of water

- take “day old” cinnamon rolls, cut in half if more

- these may be designed in similar

8.13 Dinner

Dinner day-parts can be easily achieved with some of the ideas listed under sections

8.10 GRILLING VEGETABLES and 8.11 GRILLING MEATS. Additional ideas
include:

•

3-4 person entrees utilizing whole round focaccia sandwiches may be served in
the same fashion a pizza. This may be done by grilling entire round focaccia
sandwich on one side of the grill and serving hot within 4-5 minutes.

•

Grilled vegetables may be prepared within seconds and in a grease-free way to
serve as an entree or as a side to an entree

•

Grilled meats or meat kabobs may be prepared within minutes while utilizing the
other side of the grill to grill vegetables for an entire entree presentation

8.14 Appetizers

•

Quesadillas can be grilled within minutes

•

Plain or marinated shrimp or scallops can be grilled in minutes and served with
cocktail sauce or lemon slices

•

Plain or marinated chicken or beef strips can be grilled in minutes and served
with peanut sauce or one of many different sauces

•

Plain or marinated vegetables can be grilled in seconds and served with many
variations of sauces

•

Focaccia sandwich with smoked salmon, cream cheese, capers and red onions
can be grilled in minutes and cut into bit size appetizers

24

CONCEPT DEVELOPMENT CONT’D

8.15 Desserts

Dessert day-parts offer an easy high profit menu offering that can be accompanied by
coffee or espresso during daytime, evening, or late night periods. Some bread companies
offer dessert panini breads to compliment these applications, as well.

•

Plain focaccia, chocolate chips, fresh raspberries or blackberries

•

Plain focaccia, chocolate chips, sweetened ricotta spread, fresh peaches

8.16 Merchandising Ideas

•

MENU MERCHANDISING

Menu Board or separate chalk board displaying menu is imperative
Customer hand out menus with an explanation of “what is a p anini”

•

FRONT COUNTER PRESENTATION

Sandwiches displayed in front refrigerated display to show off great look and appeal.
Once a customer sees them, they ask for them.

•

GRILLING PRESENTATION / THEATER

Placing the grill on the back or front counter of your establishment and showing the
customer that his fresh sandwich item is being grilled right before their “very eyes”
can add a tremendous atmosphere and ambiance to your restaurant/deli/café. In this
way an establishment may be able to add a tremendous amount of excitement and
give their customers another reason to come back.

Stack ‘em high and watch ‘em fly.

•

PRODUCT MERCHANDISING

Product can be wrapped and merchandised in a number of different ways. Pre-grilled
refrigerated sandwiches can be half wrapped in butcher paper, taken out of wrap for
grilling, then placed back into wrap for customer presentation. If eaten on premise,
sandwiches may be plated along with chips, salads or even Pane Bella grilled
vegetables. Find the variation that fi t s your atmosphere.

•

HOME MEAL REPLACEMENT (HMR)

Home Meal Replacement (HMR) is the buzzword to provide meals for customers
wanting to take-out or carry out for home. A single four (4) person sandwich can be
prepared on one side of the Pane Bella USA. Retail for $12.00 to $15.00 depending
on what you may or may not put with it. All a customer needs to do is warm the
sandwich at home (oven for 10 minutes at 400 degrees) and the gourmet meal is
prepared.

•

CROSS-MERCHANDISING

If operation bakes the bread for their sandwiches, customers frequently will buy the
bread to take home

Provide combo lunch specials along with their favorite coffee beverage

25

PANINI PROMOTION

•

CONCEPT DEVELOPMENT CONT’D

Develop “
Sample, sample and sample
If you are in a mall or supermarket, flyers for mall employees/customers
Mall-walkers special
½ price latte and sandwich with receipt from your store on other purchases
½ price latte or coffee with sandwich order
In-mall, store flyer offering coupon (hand-out)
Free children’s sandwich (peanut butter and bananas with honey grill) with sandwich

order

PANE BELLA POINT OF PURCHASE MATERIAL

•

Your Pane Bella grill arrives complete with ten Pane Bella table tops and two Pane
Bella deli cling stickers. For additional purchasing for Pane Bella banners and menu
boards contact the Lang Manufacturing customer service department.

Signature”

sandwich that identifies your operation to the customer

8.17 Employee Training

EMPLOYEE TRAINING

Employees are still the greatest form of merchandising when trained properly.
Educating employees on the concept of “panini” or “grilled sandwiches” to explain
what the sandwiches are, why are they better, the differences from cold or other
sandwich concepts, freshness and quality of the sandwich, sandwiches are made fresh
are made fresh everyda y and grilled to bring out i ngredient flavors. Make sure they
taste them.

•

Utilize components of this training manual to familiarize employees with the
“panini” concept so they may explain and excite customers in response to
questions

•

Utilize sandwich preparation template so employees will be prep aring “your”
sandwich when you are not on location or supervising

•

Have employees visit your competitors locations to see what they offer and
therefore may explain the differences your operation offers to the customer

•

Train employees in the most effective way to sample customers

•

Educate employees on all lunch specials, daily, and your business strategy so
they may speak your sto r y

26

MAINTENANCE & CLEANING

9.1 Cleaning

WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE,
ELECTRICAL CONNECTIONS, ETC.

CAUTION:

WARNING:

CAUTION:

CAUTION:

The grill is supplied with a Pane Bella grill cleaning tool. Clean the upper and
lower cooking surfaces, with the tool, between each load.

Lang Manufacturing has designed the Pane Bella to be easy to clean and maintain.
We advise a daily cleaning schedule and the following tips to keep your grill
looking like new.

GRILL CALIBRATION REQUIRES DISASSEMBLY OF

MOST CLEANERS ARE HARMFUL TO THE SKIN,
EYES, MUCOUS MEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN TO WEAR
RUBBER GLOVES, GOGGLES OR FACE SHIELD AND
PROTECTIVE CLOTHING. CAREFULLY READ THE
WARNING AND FOLLOW THE DIRECTIONS ON THE
LABEL OF THE CLEANER TO BE USED.

ALWAYS HOLD THE UPPER GRILL OPEN WHILE
CLEANING TO PREVENT INJURY IN CASE OF GRILL
CLOSING.

DO NOT USE ICE OR WATER TO CLEAN THE

COOKING SURFACE WHILE THE GRIDDLE IS HOT.
THE GRILL IS MADE OF CAST IRON AND MAY CRACK
FROM A RAPID TEMPERATURE CHANGE.

THE THERMSOTAT AND SHOULD BE PERFORMED BY
QUALIFIED PERSONNEL ONLY. IT IS GENERALLY
MORE COST EFFECTIVE TO REPLACE A THEROSTAT
THAT IS OUT OF CALIBRATION.

After the “seasoning process”

maybe not ever.

the day will form a carbon build-up and will require more frequent cleaning. Any
food material or sandwich that may stick when grilling can be scraped off with a
spatula or the cleaning tool provided.

It is necessary to include a daily maintenance schedule of 10 minutes each day to
clean the grill. This will eliminate the need to spend hours cleaning any carbon
build-up on the cast iron plates and yellowing of the stainless steel from days or
weeks of use without cleaning.

INTERIOR AND EXTERIOR CLEANING:

•

Empty the crumb tray regularly. It is removable and located at the front edge
of the grill. Occasionally, hand wash with mild soapy water, rinse, dry and
return to grill. The crumb tray may be put through a dishwasher

•

Clean the upper and lower cooking surfaces with the scraping tool, provided,
throughout the day. Always clean surfaces after each item is grilled.

•

Set aside 10 minutes at the end of each day for daily maintenance.

•

At the end of the day, turn off grill and let cool to approximately 100 degrees.

•

Use Pane Bella Kleen products, recommended stainless steel cleaner to remove
any yellowing from stainless steel on upper plates, back panel, sides and front.

Vegetable oil sprayed on the grill surface continually throughout

use any vegetable non-stick spray sparingly,

27

MAINTENANCE & CLEANING CONT’D

•

Use recommended Pane Bella grill cleaner in a diluted form for cast iron
plates. This process will clean the grill surface and not strip the grill to the
metal thus removing seasoned finish.

•

For grills with heavy carbon build-up, from continuous weeks of use without
cleaning, it may be necessary to scrape the grill thoroughly and use
recommended grill cleaner full strength, stripping finish to the metal. Only
then it may be necessary to “re-season” after this procedure.

•

Heavy carbon build-up on grill plates will negatively affect surface
temperature and grill performance.

9.2 Cleaning, Pane Bella Kleen Products

“FREE! Send or FAX com p leted LANG warranty card

for your free Pane Bella Kleen Starter Kit”

The Pane Bella Division o f Lang Manufacturing has partnered with RE-NU Chem
Company, Portland, Oregon, to offer the Pane Bella KLEEN product line of non­toxic biodegradable grill cleaning products specifically made for the Pane Bella.

KLEEN products are non-toxic, biodegradable and designed to keep equipment
looking new. All KLEEN products are effective, fast working, safe and have been
tested by hundreds of Pane Bella users across the country. Heavy build-up on your
Pane Bella grill or espresso/coffee equipment will disappear.

The Pane Bella Kleen Starter Kit includes:

•

1 gallon

•

1/12 oz. jar

•

2 labeled spray bottles

•

1 heavy duty

•

MSDS

•

Complete with

Grill Kleen

Metal Kleen

(material safety data) sheets for each product

for cleaning of grill cooking surfaces

for cleaning grill stainless steel surfaces

for dilution purposes, individually labeled

3M grill pad with holder

instructions

and

re-order forms

RE-NU CHEM COMPANY

800-616-7368

Robb Kruger

5480 NW Ridgemoor Court

Portland, Oregon 97229

28

MAINTENANCE & CLEANING CONT’D

9.3 Component Access

The thermostats, timers, indicator lamps, power cord and lower cooking surface
heating elements are located inside the body of the grill. Access to these
components is achieved through the bottom of the unit. Gently tip the entire grill
onto its side and remove the four screws holding the bottom to the body. Take care
not to damage the power cord exiting the rear of the grill.

The upper surface heating elements are located in the upper grill assembly. To
access, remove the four screws and one knob holding the curved cover onto the
upper assembly.

The upper cooking surface assist springs are located at the top rear of the unit under
the handle pilot cover. To access, remove one screw located at the back of the
cover then slide the cover to one side.

The grill temperature will vary by as much as 50 degrees from the bottom to the top
of the groove. Take all temperatures at the bottom of the groove.

Allow the grill to operate at temperature for 1 hour before attempting to check the
calibration.

Place a surface thermometer in the center of each lower cooking section at the
bottom of the groove.

Record the temperatures at which the thermostat indicator lamp just turns On then
Off, disregard any temperatures other than On and Off.

Average the On and Off temperatures, if the temperature average is within 25
degrees of the set temperature the thermostat need not be replaced.

29

TROUBLESHOOTING

10.1 Symptoms

What follows is a chart of Symptoms and Possible Causes to aid in diagnosing
faults with the griddle.

Refer to the Symptoms column to locate the type of failure then to the Possible
Cause for the items to be checked.

To test for a possible cause refer to the TEST section and locate the Possible Cause
then refer to test to identify test procedures.

SYMPTON POSSIBLE CAUSE

Hood not getting hot
Section will not heat

Product burning

Product under done
Heat lamp doesn’t light

•

Failed element

•

Failed element

•

Failed thermostat

•

Product is cooked too long

•

Failed thermostat

•

Failed thermostat

•

No power

•

Failed thermostat

•

Failed pilot light

•

Failed element

30

10.2 TESTS
NOTICE:

WARNING:

TROUBLESHOOTING CONT’D

Service on this, or any other, LANG appliance must be
performed by qualified personnel only. Consult your
authorized service station directory or call the factory
at 1-800-224-LANG (5264), or WWW.LANGWORLD.COM
For the service station nearest you.

BOTH HIGH AND LOW VOLTAGES ARE PRESENT
INSIDE THIS APPLIANCE WHEN THE UNIT IS
PLUGGED/WIRED INTO A LIVE RECEPTACLE.
BEFORE REPLACING ANY PARTS, DISCONNECT THE
UNIT FROM THE ELECTRIC POWER SUPPLY.

POSSIBLE CAUSE TEST

Product not being removed when timer sounds
No power

Failed pilot light
Failed element

CAUTION:

USE OF ANY REPLACEMENT PARTS OTHER THAN
THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE
OPERATOR AND DAMAGE TO THE EQUIPMENT AND
WILL VOID ALL WARRANTIES.

•

No test available, operational condition

•

Check for correct incoming voltage

•

Ensure circuit breaker is not tripped

•

Check for continuity across pilot light leads

•

Remove the wires from the element terminals and check for
continuity across the element

31

PARTS LIST PB-24

DESCRIPTION PART #

Element, Lower, 900 Watt.......................................................................11030-40

Element, Upper, 720 Watt.......................................................................11030-41

Stud, Grill Plate, 10-24 x 1......................................................................20101-13

Stud, Grill Plate, 10-24 x 1 1/4 ................................................................20101-14

Screw, Crumb Tray Knob........................................................................ 20101-24

Thermostat 650°......................................................................................30402-36

Terminal Strip..........................................................................................30500-03

Timer 15 min...........................................................................................30801-02

Terminal, Wire, Ring ...............................................................................31001-03

Terminal, Power Cord.............................................................................31001-04

Terminal, Wire, 1/4 Inch Flag..................................................................31005-01

Wire, 18 Gage, Black..............................................................................31001-04

Wire, 18 Gage, Red ................................................................................31001-06

Wire, 16 Gage, High Temp......................................................................31103-01

Lamp, Indicator.......................................................................................31601-01

Crumb Tray, Standard.............................................................................50302-27

Crumb Tray, Large..................................................................................50302-28

Plate, Grill, Lower....................................................................................50800-78

Plate, Grill, Upper Left.............................................................................50800-79

Plate, Grill, Upper Right ..........................................................................50800-80

Spring, Upper Grill Assist........................................................................51001-31

Cord & Plug, Power Cord ........................................................................60102-161

Label, Panel............................................................................................60301-99

Diagram, Wiring ......................................................................................61114-36

Knob, Crumb Tray...................................................................................70701-52

Knob, Thermostat....................................................................................70701-53

Knob, Timer.............................................................................................70701-54

Bushing, Strain Relief, Power Cord.........................................................70801-21

Leg, 3 inch ..............................................................................................72500-11

Cleaning Tool, Pane Bella.......................................................................50100-10

Hood Stop...............................................................................................60102-168

32

PARTS LIST PB-12

DESCRIPTION PART #

Element, Lower, 900 Watt.......................................................................11030-51

Element, Upper, 720 Watt.......................................................................11030-52

Stud, Grill Plate, 10-24 x 1......................................................................20101-13

Stud, Grill Plate, 10-24 x 1 1/4................................................................20101-14

Screw, Crumb Tray Knob........................................................................ 20101-24

Thermostat 650°.....................................................................................30402-36

Terminal Strip .........................................................................................30500-03

Timer 15 min...........................................................................................30801-02

Terminal, Wire, Ring...............................................................................31001-03

Terminal, Power Cord.............................................................................31001-04

Terminal, Wire, 1/4 Inch Flag..................................................................31005-01

Wire, 18 Gage, Black..............................................................................31001-04

Wire, 18 Gage, Red................................................................................31001-06

Wire, 16 Gage, High Temp.....................................................................31103-01

Lamp, Indicator.......................................................................................31601-01

Crumb Tray, Standard............................................................................50302-29

Plate, Grill, Lower....................................................................................50800-93

Plate, Grill, Upper ...................................................................................50800-92

Spring, Upper Grill Assist........................................................................51001-31

Cord & Plug, Power Cord........................................................................31107-02

Label, Panel............................................................................................60301-99

Diagram, Wiring 208/240V......................................................................61114-43

Diagram, Wiring 120V.............................................................................61114-45

Knob, Crumb Tray...................................................................................70701-52

Knob, Thermostat...................................................................................70701-53

Knob, Timer............................................................................................70701-54

Bushing, Strain Relief, Power Cord.........................................................70801-21

Leg, 3 inch..............................................................................................72500-11

Cleaning Tool, Pane Bella ......................................................................50100-10

Hood Stop ...............................................................................................60102-168

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WIRING DIAGRAM PB-24

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WIRING DIAGRAM PB-12, 120V

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WIRING DIAGRAM PB-12, 208/240V

Lang Manufacturing Limited Warranty
to Commercial Purchasers*

(Domestic U.S., Hawaii, &
Canadian Sales only.)

WARRANTY

Lang Manufacturing Equipment (“Lang
Equipment”) has been skillfully manufactured,
carefully inspected and packaged to meet rigid
standards of excellence. Lang warrants its
Equipment to be free from defects in material and
workmanship for (24) twenty-four consecutive
months, with the following conditions and subject to
the following limitations.

I. This parts and labor warranty is limited to Lang
Equipment sold to the original commercial
purchaser/users (but not o riginal equipment
manufacturers), at its original place of installation, in
the continental United States, Hawaii and Canada.

Quartz elements are warranted for ninety(90) days
from the date of installation.

II. Damage during shipment is to be reported to the
carrier, is not covered under this warranty, and is the
sole responsibility of purchaser/user.

III. Lang, or an authorized service representative,
will repair or replace, at Lang’s sole election, and
Lang Equipment, including but not limited to, safety
valves, gas and electric components, found to be
defective during the warranty period. As to
warranty service in the territory described above,
Lang will absorb labor and portal to portal
transportation costs (time & mileage) for the first
(24) twenty-four months from the date of installation
or twenty-four (24) months from date of shipment
from Lang Manufactur i ng, which ever comes fir st.

IV. This warranty does not co ver routine general
maintenance, periodic adjustments, as specified in
operating instructions or manuals, and consumable
parts such as quartz elements, or labor costs incurred
for removal of adjacent equipment or objects to gain
access to Lang Equipment. This warranty does not
cover defects caused by improper installation,
abuse, careless operation, or improper maintenance
of equipment.

V.

THIS WARRANTY IS EXCLUSIVE AND IS
IN LIEU OF ALL OTHER WARRANTIES,
EXPRESSED OR IMPLIED, INCLUDING ANY
IMPLIED WARRANTY OF
MERCHANTABILITY OR FITNESS FOR A
PARTICULAR PURPOSE, EACH OF WHICH IS
HEREBY EXPRESSLY DISCLAIMED. THE
REMEDIES DESCRIBED ABOVE ARE
EXCLUSIVE AND IN NO EVENT SHALL LANG
BE LIABLE FOR SPECIAL, CONSEQUENTIAL
OR INCIDENTAL DAMAGES FOR THE
BREACH OR DELAY IN PERFORMANCE OF
THIS WARRANTY.

VI. Lang Equipment is for commercial use only. If
sold as a component of another(OEM)
manufacturer’s equipment, or if used as a consumer
product, such Equipment is sold AS IS and without
any wa r ranty.

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