Service Manual for the Lang Models:
S13827B, S23827B, S33827B
S13827R, S23827R, S33827R
Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203
Phone: 1-800-224-5264 Fax: 1-425-349-2733
www.langworld.com ©Copyright 2000
TABLE OF CONTENTS
CHAPTER PAGE
1. TABLE OF CONTENTS.......................................................................1
2. READ FIRST ....................................................................................... 2
3. EQUIPMENT DESCRIPTION..............................................................4
4. INSTALLATION...................................................................................5
5. START-UP...........................................................................................7
6. GENERAL OPERATION .....................................................................8
7. SEQUENCE OF OPERATION.............................................................10
8. TROUBLESHOOTING......................................................................... 11
9. TECHNICAL DATA.............................................................................. 12
10. WIRING DIAGRAMS...........................................................................13
11. PARTS LIST........................................................................................ 15
1
IMPORTANT READ FIRST IMPORTANT
CAUTION:
CAUTION:
CAUTION:
DANGER:
WARNING:
NOTICE:
NOTICE:
NOTICE:
CAUTION:
CAUTION:
EACH UNIT IS EXTREMLY HEAVY. 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 OVEN WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
OVEN.
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.
The data plate is located behind circuit breaker door
on oven. The 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 or out
of the oven, and a faint odor from the smoke. This is
normal for a new oven 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.
2
IMPORTANT READ FIRST IMPORTANT
WARNING:
CAUTION:
NOTICE:
WARNING:
CAUTION:
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.
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.
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.
3
EXTERIOR
Bake oven
!
The oven dimensions are 20” (50.8cm) High, 36” (91.5cm) Deep, and 54” (137cm) Wide.
!
The Sides, Bottom, and Rear wall are constructed stainless steel.
!
The Bake oven has an 8” opening.
Roast oven
!
The oven dimensions are 20” (50.8cm) High, 36” (91.5cm) Deep, and 54” (137cm) Wide.
!
The Sides, Bottom, and Rear wall are constructed stainless steel.
!
The Bake oven has an 8” opening.
INTERIOR
Bake oven
!
The interior dimensions are 8” (20.3 cm) High, 30” (76.2 cm) Deep, and 38” (96.5 cm).
!
The interior is designed for baking on the rack or directly on the bottom surface of the oven.
Roast oven
!
The interior dimensions are 12” (30.5 cm) High, 30” (76.2 cm) Deep, and 38” (96.5 cm).
!
The interior is designed for baking on the rack or directly on the bottom surface of the oven.
EQUIPMENT DESCRIPTION
CONTROLS
!
The oven is provided with both an upper and a bottom-heating element. The upper element is visible in
the top of the oven the lower oven element is under the bottom deck of the oven.
!
Both of these oven elements can be regulated with independently controlled three heat switches. These
switches provide to proper ratio of top and bottom heat.
!
The oven is also provided with an adjustable thermostat that controls the overall average of the oven.
4
INSTALLATION
RECEIVING THE OVEN
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 Manufacturi ng Company. File your claim with the carrier.
Prior to un-crating, move the oven 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.
LEG INSTALLATION
Legs are available for the single, double, and triple deck installations. Single deck installations require a
27-inch leg. Double deck installations require a 16-inch and triple deck installations require a 6-inch leg.
To install the 27-inch legs, place some cardboard on the floor and gently tip the oven onto its back. Fasten
two legs to the oven front corners using the four 5/16 inch bolts provided in the leg kit. Lift the oven onto
its front legs and block the back up using one of the 27-inch legs set upside down in the center rear of the
oven body. Install the last 27-inch leg onto the oven body on the control side rear. Gently lift the oven
rear, remove the leg set to support the oven center and install it on the last rear corner.
To install the 16-inch legs follow the same directions for the 27-inch legs before stacking the second deck
onto the bottom deck.
To install the 6-inch legs follow the same directions for the 27-inch legs before stacking the second deck
onto the bottom deck.
ELECTRICAL CONNECTION
Single Deck
Install the legs to the oven.
Electrical service connections can be made through an 11/4 knockout in the bottom of the oven.
Remove the cover attached to the oven circuit breakers for access.
Power connections can be made at the bottom of the circuit breakers.
Multiple Decks
Perform installation of single deck.
Remove the plug button from the top panel of the lower deck, and install the insulatin g bushing in
the same hole.
Remove the vent cover stack from the lower deck by removing the screws that secure the cover.
Place the upper deck on top of the lower deck. Screw heads and vent stack of the lower deck will
line up with the recesses in the bottom of the second deck.
Wire is supplied for making the electrical connections between the circuit breakers of the upper
deck and the incoming supply wires of the bottom deck. Connect 44-inch wires to the bottom of
the circuit breakers on the upper deck and identify these as wires 3 and 4.
Route wires 3 and 4 to the bottom deck. Connect these wires to the supply side of the bottom deck
circuit breakers. Refer to PHASING for correct phasing.
To install additional deck repeat same steps above using appropriate wire lengths and identifying
them as wires 5 and 6.
5
PHASING
POWER
SUPPLY
PHASE
THREE
PHASE
TERMINAL
BLOCK
L1 1 3 5SINGLE
L2 2 4 6
L1 1 4
L2 2 5
L3 3 6
SINGLE
DECK
DOUBLE
DECK
INSTALLATION CONT’D
TRIPLE
DECK
6
START-UPS
3827 Baking / Roasting Oven
1) Verify connections at plug and terminal block
2) Incoming Volt - Single Phase L1-L2______
Three Phase L1-L2______ L2-L3______ L3-L1______
3) Amp draw L1______
L2______
L3______
4) Verify actual oven temperature at 350 °F ________ °F.
Note: Install thermocouple wire in center of oven and set Top 3-heat switch for HI
and the Bottom 3-heat switch for LOW and let oven cycle for a minimum of three
times.
Model #_______ Date_______ Serial #________
Store #___________ Tech Name___________________
Contact_______________ Company _________________________
Store Phone #___________ Service Company Phone #______________
Address_____________________
______________________
______________________
7
GENERAL
GENERAL
The oven is designed to give, well regulated, uniform heat throughout the oven.
The oven should be thoroughly preheated before being used. It is advantageous from an operating cost
stand point to operate with the switches and/or thermostats set at t he lowest position that will satisfactorily
perform the cooking being done.
INITIAL PREHEAT
Before the initial use the oven must be thoroughly allowed to dry itself out. This is done by setting the top
and bottom oven switches to the “low” position, and setting the thermostat to 350 degrees. Allow the oven
to saturate until all vapor and condensation has been eliminated. For best operating results allo w the oven
to thoroughly dry out. Allow 8 to 12 hours for this process.
OPERATION
The oven must be thoroughly, preheated before satisfactory baking can be done. The oven will not bake
uniforml y i f not sufficiently prehe ated.
To compensate for temperature drop when loading the oven, set the thermostat up 50 degrees over the
desired temperature. Reset thermostat after the oven is loaded.
The oven may, of course, be preheated with the 3 heat switches set at a lower position than "High", but the
time required will be proportionally longer. After preheating, set the two 3 heat switches for proper ratio of
"top" and "bottom" heat to suit the product to be baked or roasted.
The "Roasting and Baking" oven is equipped with a removable rack. For baking pies, bread, or for roasting
operations, the rack may be placed directly on the metal deck and the pans placed on the rack. For baking
cakes or pastries the rack should be located in the lower position provided by the rack supports at the sides
of the range and the pans placed on the rack in this lower position.
The following temperature, time, switch setting and rack positions are suggested as a guide in baking
various classes of products:
General Class
of Product
Pies 375-425 35-60 Low Medium Deck Rack on Deck
Rolls 375-400 15-30 Low High Deck Rack Support
Cake 350-400 20-45 Low High Deck Rack Support
Pastries 325-375 8-20 Low High Deck Rack Support
Bread 425-450 25-45 Low Medium Deck Rack on Deck
Roast Beef 300-325 Low High or Medium Deck Rack on Deck
Average Range
Temperature
Time
(Min.)
Heat Switch Settings
Top Bottom
8-inch oven 12-inch oven
Rack Position
8
GENERAL CONT’D
CARE AND CLEANING
The oven should be thoroughly cleaned at least once a week in addition to the normal daily cleaning to
insure against the accumulation of foreign material. Keep inside of oven and metal deck clean, particularly
around door opening, door edges and at bottom of door opening so that the door may close tightly.
CAUTION: ANY OVEN CLEANER USED SHOULD BE MARKED: "SAFE ON ALUMINUM".
Electric equipment is inherently clean and sanitary, but may become unsanitary if dirt is allowed to
accumulate on it. Take advantage of the clean, sanitary features of electric equipment, give it the regular
attention that it deserves the same as any other highly perfected machinery, to insure best results and
continued high operating efficiency.
CALIBRATION
Calibration Check
!
Place thermometer or thermocouple in the center of oven cavity.
!
Set thermostat to 350° and place both 3-heat switches in the “HIGH” position.
!
Allow the oven to Preheat for at least half an hour.
!
Note cycle on temperatures and cycle off temperatures for 3 cycles (Red indicator light indicates when
oven is calling for heat).
!
After 3 cycles average the temperature (Add all six temperatures and divide by 6).
Calibration Adjustment
!
A 1/16” flat blade screwdriver with a 2” shaft is required to make adjustments on the thermostat.
!
Maintain the oven temperature at 350°.
!
Without turning the thermostat, remove the knob.
!
Locate the adjustment screw at the base of the shaft and insert the screwdriver.
!
Grasp the shaft and turn the screwdriver. Counter clockwise to increase and clockwise to decrease.
(1/8 of a turn will move the temperature 5-7 ° in either direction.)
!
Reinstall the oven knob and recheck the oven temperature.
9
OVEN
208/ 240 VAC to Thermostat.
Thermostat turned on.
208/ 240 VAC 3-Heat Switch.
SEQUENCE OF OPERATION
3-Heat switch turned on
208/ 240 VAC to elements.
.
10
OVEN
OVEN WILL NOT HEAT
PROBABLE CAUSE CORRECTIVE ACTION
!
Confirm that oven is getting proper voltage.
Incorrect wiring
Defective Thermostat
Defective 3-heat switch
Defective Element
!
Confirm that range is phased correctly.
!
Confirm that thermostat is getting correct voltage.
!
Confirm that thermostat was operating properly.
!
Confirm that 3-heat switch is getting correct voltage.
!
Confirm that 3-heat switch is operating properly.
!
Check element for normal operation (See Technical Data).
TROUBLESHOOTING
11
TECHNICAL DATA
OVEN ELEMENT RESISTANCE
VOLTS PART # RESISTANCE AMPS
!
208 Volt I/S
!
208 Volt O/S 11070-10
!
240 Volt I/S 11070-15
!
240 Volt O/S 11070-16
!
480 Volt I/S 11070-19
!
480 Volt O/S 11070-20
11070-09
32
26
42
35
170
140
Ω
Ω
Ω
Ω
Ω
Ω
3-HEAT SWITCH WIRING
OFF POS. 1 POS. 2 POS. 3
OVEN LINE AMPERAGE, AND WATTAGE
Total
Model
Number
13827B or R 6.0 28.8 28.8 0.0 25.0 25.0 0.0 12.5 12.5 0.0 28.8 25.0
23827B or R 12.0 50.0 28.8 28.8 43.3 25.0 25.0 21.7 12.5 12.5 57.7 50.0
33827B or R 18.0 50.0 50.0 50.0 43.3 43.3 43.3 21.7 21.7 21.7 86.5 75.0
K.W.
Per
Conn.
208 Volts 240 Volts 480 Volts 208V 240V
L1 L2 L3 L1 L2 L3 L1 L2 L3
Nominal Amps Per Line at Each Connection
Three Phase Sing le Phase
6.5
8.0
5.6
7.0
3.0
3.5
12
3827 208/240 VAC WIRING DIAGRAM
13
3827 480 WIRING DIAGR AM
14
3827S
DECK OVEN
DESCRIPTION PART NO.
Element 3827 208 Volt I/S 1350 Watts 11070-09
Element 3827 208 Volt O/S 1650 Watts 11070-10
Element 3827 240 Volt I/S 1350 Watts 11070-15
Element 3827 240 Volt O/S 1650 Watts 11070-16
Element 3827 480 Volt I/S 1350 Watts 11070-19
Element 3827 480 Volt O/S 1650 Watts 11070-20
Element 3827 380 Volt I/S 1350 Watts (Marine Units Only) 11070-21
Element 3827 380 Volt O/S 1650 Watts (Marine Units Only) 11070-22
Switch Toggle On-Off 30303-06
Switch Rotating 3 Heat 30304-06
Thermostat 550°F Oven (After D-69655)
Thermostat 550°F Oven (Before D-69655)
Terminal Block 3 Pole (Not on Marine Units) 30500-07
Timer Mechanical Long Ring 30801-01
Fuse 15 Amp (After D-69655) 30900-01
Fuse 30 Amp 480 Volt Units (Before D-69655) 30900-06
Fuse 50 Amp 208/240 Volt Units (Before D-69655) 30900-09
Fuse Holder 15 Amp (After D-69655) 30901-02
Fuse Block 2 Pole 30 Amp 480 Volt Units (Before D-69655) 30901-05
Fuse Block 2 Pole 60 Amp 208/240 Volt Units (Before D-69655) 30901-06
Transformer 480/240 VAC (After D-69655) 31400-04
Pilot Light 208/240V 6” Lead Black Body 31601-01
Pilot Light 480V 6” Lead Black Body 31601-02
Lamp Socket 31602-04
Lamp Incandescent 250 Volt Clear 31603-04
Oven Lamp Lens ( Watch Glass) 31604-01
Oven Lamp Gasket 31604-02
Circuit Breaker 208/240 Volt 1 Pol e 31800-01
Circuit Breaker 480 Volt 3 Pole 31800-04
Circuit Breaker 480 Volt 2/10 Amp 2 Pole (Marine Units Only) 31800-07
Handle Channel (Marine Units Only) 50300-14
Handle Assembly (Marine Units Only) 50300-38
Element Bushing Metal 50301-11
Light Ring 50301-21
Tension Disc Oven Door 50800-07
Spring Left Side 7 1/2” Long – Oven Door 51001-01
Spring Right Side 7 1/2” Long – Oven Door 51001-02
Catch Door 1/4” Bullet (Marine Units Only) 70602-01
Handle Assembly Oven Door 70603-05
Knob Manual Timer 70701-09
Knob 3 Heat Switch 70701-10
Knob Thermostat 550°F Oven (Before D-69655)
Knob Thermostat 550°F Oven (After D-69655)
Knob Damper Black 70701-25
Window Assembly 7” x 21” Oven Door 71301-01
30402-07
30402-09
70701-12
70701-15
15
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