LBC Bakery Equipment LMO-G8-208-P Operators Manual

© Copyright 2017 LBC Bakery Equipment, Inc. 1 Rev E 1/2017

MODELS LMO-E-P, LMO-E-S, LMO-G-P & LMO-G-S

MINI ROTATING RACK OVEN
INSTALLATION, OPERATION & MAINTENANCE MANUAL

GAS OVENS: POST IN A PROMINENT LOCATION, THE INSTRUCTIONS TO BE
FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION
CAN BE OBTAINED FROM THE LOCAL GAS SUPPLIER

RETAIN THIS MANUAL FOR FUTURE REFERENCE

LBC BAKERY EQUIPMENT, INC.

6026 31ST Ave NE
Tulalip, WA 98271, USA
Toll Free: 888-722-5686
Email: [e-mail]

www.lbcbakery.com

© Copyright 2017 LBC Bakery Equipment, Inc. 2 Rev E 1/2017

THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO INSTALL GAS
EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD START-UP AND
ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS MANUAL

IMPORTANT

IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNIT AT MAIN SHUTOFF VALVE

AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR SERVICE

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE

VICINITY OF THIS OR ANY OTHER APPLIANCE

IN THE EVENT OF A POWER FAILURE, DO NOT ATTEMPT TO OPERATE THIS DEVICE.

KEEP AREA AROUND THE OVEN CLEAR OF COMBUSTIBLES. DO NOT OBSTRUCT

COMBUSTION AND VENTILATION OPENINGS ON THE OVEN.

ELECTRICAL SCHEMATIC IS LOCATED BEHIND THE SIDE ACCESS COVER.

WARNING: IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE CAN CAUSE PROPERTY

DAMAGE, INJURY OR DEATH. READ THE INSTRUCTION,

OPERATING AND MAINTENANCE INSTRUCTONS THOROUGHLY

BEFORE INSTALLING OR SERVICE THIS EQUIPMENT.

© Copyright 2017 LBC Bakery Equipment, Inc. 3 Rev E 1/2017

Lighting Instructions

After Long-term shut-down:

1. Turn on the gas supply to the oven.

2. Lift the gas valve access door located below the control

panel. Switch the gas valve “ON.”

Daily use:

3. Press the “Power” button to turn the oven on. Close the

oven door.

4. Set the oven temperature to the desired operating

temperature by pressing the up or down arrow buttons
next to the “Set Temperature” display.

Shut-Down Instructions

Daily Use:

1. Press the “Power” button to turn the oven off.

Long-term shut-down:

2. Lift the gas valve access door located below the control

panel. Switch the gas valve to “OFF.”

3. Turn off the gas supply to the oven.

© Copyright 2017 LBC Bakery Equipment, Inc. 4 Rev E 1/2017

Table of Contents

Page 5 Inspect and Uncrate
Installation Codes
Model Designations

Page 6 Utility Connection Points

Page 7 Installation
Install Caster
Installation location

Page 8 1: Gas Connections – Propane/Natural gas conversion
2: Venting

Page 9 Venting Illustration
Safety Considerations

Page 10 3: Plumbing Connections
Water Supply
Drain Connections
4: Electrical Connections
Gas Models
Electric Models
Page 11 Electrical Connection Illustration

Page 12 Shutter Settings

Page 13-14 Installation and Start-up Procedures

Page15 Controls Operation

Page16-20 Wiring Diagrams

Page 21-28 Illustrated Parts List

Page 29 Standard Warranty

Page 30-32 Intentionally Blank

© Copyright 2017 LBC Bakery Equipment, Inc. 5 Rev E 1/2017

Installation of this equipment must be
performed by an authorized service
representative. Prior to installation
verify that all electrical and gas
supplies coincide with the
manufacturers data label located on
the right side below the service panel.

Inspection and Un-crating

Upon receipt of shipments, all
packages should be inspected, and all
visible or concealed damages noted
and signed for on the bill of lading.
Any other damages should be reported
to the carrier within 10 days. Freight
damages are the responsibility of the
consignee.
All orders for replacement products
resulting in freight damages will be

processed under LBC’s standard terms.

Any reimbursement or credit is the
responsibility of the freight carrier
Carefully unpack the oven and place it
in a work area as near to the final
installation position as possible.
The LMO oven ships with the following
items please inspect your shipment to
ensure that these items were included.

 LMO Oven Rack
 Decorative hood front, sides

and back pieces

If moving the oven trough a 36” door

opening it will be necessary to remove
the oven door, door latch, door hinges
decorative valance and the rear panel.

Location

This appliance is not intended for
outdoor use. This appliance is not
intended for residential use. This

appliance is intended for commercial
use in locations suitable for use as
listed in this manual.

Clearances to combustible and none
combustible construction:
0” back, sides and top.

This appliance is suitable for
installation on combustible floors.

Installation Codes

For US Installation

The LMO oven must be installed in
accordance with all State and local
codes and:
National Fuel Gas Code, ANSI-Z223­1/NFPA 54 (latest edition)
National Electrical Code, ANSI/NFPA­70 (latest edition)

For Canadian installation

The LMO oven must be installed in
accordance with all local codes and;
CAN/CGA-B149.1 National Gas
Installation Code

The appliance and its individual shutoff
valve must be disconnected form the
gas supply piping system during any
pressure testing of that system at
pressures in excess of ½ psi (3.5kPa).

The appliance must be isolated from
gas supply piping system by closing its
individual manual shutoff valve during
any pressure testing of the gas supply
piping system at test pressures equal
to or less than ½ psi (3.5 kPa).

Note: The decorative trim is not intended for use as an exhaust hood.

Model Number Coding LMO followed by G (gas models) or E (electric model)

followed by followed by N (for natural gas) or LP for (Propane gas) or 208, 240 or
480 (for electric models) followed by 6 (6-pan rack) 0r 8 (8-pan rack) followed by S
(for stand) or P (for proofer base)

Sample Model Number: LMO-E8-480-P: This is a 480 Volt electric oven with an 8
pan rack and a proofer base.

© Copyright 2017 LBC Bakery Equipment, Inc. 6 Rev E 1/2017

Utility Connection Points and Dimensional Drawing

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Installation

The LMO oven must be installed on the ovens stand using the supplied fasteners or installed
on any non-combustible surface adequate to support the weight of the appliance.

Ovens shipped with a stand must have the casters installed.

With the oven still on the shipping pallet slide the oven and stand forward and install the two
front locking casters.

Move the oven and stand forward onto a pallet truck, lift the oven and stand off of the pallet
and install the two rear casters.

IMPORTANT:

Gas ovens can not be mounted directly to a solid surface as the combustion air intake is from
the bottom side of the oven.

ALL GAS MODELS MUST BE MOUNTED ON OVEN STAND OR PROOFER BASE

Secure the oven to the stand or proofer base with the supplied self-tapping fasteners.

Gas ovens mounted on the oven stand with casters must utilize the following…

A connector that complies with the Standard for Connectors for Movable Gas Appliances, ANZI
Z21.69
Or Connectors for Movable Gas Appliances, CAN/CGA-6.16
A quick disconnect device that complies with the Standard for Quick-Disconnect Devices for
Use With Gas Fuel, ANZI Z21.41
Or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9
Adequate means must be provided to limit the movement of the appliance.

Select a location that has a smooth level surface and has adequate room to operate the
appliance (see Illustration – 1 for oven dimensions and utility connection points)

Ensure that the oven is installed on a level surface. If the unit is mounted on the movable
oven stand, loosen the caster bolt and place shims under the base until level, re-tighten the
caster bolts.

Pick Points: Use adequate
material handling equipment to lift
the oven into place, oven weight is
1,100 lbs.

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1: Gas Connections

CAUTION: Gas supply connections and any
pipe joint compound must be resistant to the
action of propane gases.

The LMO-G is an indirect gas fired oven
consisting of a heat exchanger that consists of
15 (fifteen) in-shot burners and tubes totaling
90,000 BTU/HR.

Verify that the gas supply matched the type
listed on the data label. If the incoming

pressure exceeds ½ psig (3.45kPa) 14” W.C.
install a pressure regulator before the oven’s

gas valve.

Codes require installation of a gas shutoff
valve in the gas line ahead of the oven. The
gas supply line must be at least the equivalent

of ¾” iron pipe. Corrugated lines should not

be used.

Connect the gas supply line to the ¾” NPT

incoming gas connection located at the rear of
the oven. Ensure that the pipes are free and
clear of any dirt or obstruction. If the oven is
supplied with a flexible gas line, secure it to
the oven and wall per the manufacturers
instructions.

Verify that the line pressure before the gas
valves stays between 5” and 14” W.C. for

natural gas or 11” and 14” for W.C. for

propane gas – both with and without the
burner firing.

For conversion to Propane Gas or to
Natural Gas:

1. Shut off the gas supply to the oven.

Remove the bottom burner cover and the
side access cover.

2. Disconnect the gas line at the top of the

gas valve. Remove the four extended
nuts at the bottom of the turner
assembly. Lower the burner out of the
oven.

3. Remove the 15 orifices and replace with

the orifices listed on the burner/heat
exchanger parts list in this manual. Use
approved Teflon tape to seal the orifices.

4. Replace the burner. Reconnect the gas

line, replace the covers. Check for leaks.

5. Operate the burner. Adjust the gas

pressure to the correct pressure listed in
the burner/heat exchanger parts list in
this manual.

6. Apply proper labeling to indicate the

correct gas and pressure on the data plate
and at the gas connection point.

2: Ventilation

Ventilation requirements vary with each
installation and must comply with applicable
portions of the National Fire Protection
Association Standard 96 as well as any and
all State and local codes.

Exhaust Fan Interlock

A connection point (5 AMPS Max.) is provided
for indirect vent (Exhaust Hood) or optional
direct vent (Draft Hood). It is located in the
electrical connection box at the right rear
side of the oven. Consult local codes for vent
interlock requirements.

Indirect Vent (Installed under an
exhaust hood) – Standard installation
configuration.

Locate the oven under an exhaust hood with
adequate overhangs and exhaust rates to
completely capture the byproducts of
combustion discharged from the flue. From

the termination of the flue to the filters of the

hood venting system a clearance of 18” must

be maintained. The exhaust hood fan can be
directly interlocked to the oven (consult the
wiring diagram for terminal location*).

Direct Vent (Draft Hood) – Optional
configuration

Move the oven into position and attached the
customer supplied exhaust ducting and draft
diverter.
Verify that the air is being drawn into the
bottom of the draft diverter while the burner
is firing, using a draft gauge or smoke test.
Using a draft gauge, verify that a draft of

between 0.03” – 0.11” W.C. is maintained at
a point 6” above the draft diverter’s upper

collar. Any exhaust fan or draft inducer used
to maintain system suction must be operating
when the oven is turned on. (See exhaust fan
interlock.)

© Copyright 2017 LBC Bakery Equipment, Inc. 9 Rev E 1/2017

Sample Installation

SAFETY CONSIDERATIONS:
Your LBC BAKERY oven was manufactured to rigid standards. The oven is ETL listed as a unit,
and meets applicable safety standards.

A) The responsibility of the manufacturer is to supply suitable, comprehensive instructions and

recommendations for the operation and maintenance of the subject units.

B) All operations, maintenance and repair of the subject units must be performed by properly

trained and qualified personnel, and all such operations, maintenance and repair must be
performed in a diligent manner. It is the responsibility of the owner/operator to insure
proper training and diligence of any person coming into contact with either the subject units or
the output (product, exhaust or otherwise) of the subject units. It is the responsibility of the
owner/operator to ensure that the subject units are installed and operated in accordance with
OSHA Standard 1910.263.

C) A regular periodic program of cleaning, inspection and maintenance must be established and

comprehensive maintenance records maintained. It is the sole responsibility of the user to
establish, schedule and enforce the frequency and scope of these programs in keeping with
recommended practice and with due consideration given to actual operating conditions. For
suggested cleaning schedule visit our Website @ www.lbcbakery.com First click on Manuals, then
click on Equipment Cleaning under Operation and Programming Manuals, or call LBC @ 1-888­722-5686 to have one faxed.

D) The units must be operated within limits, which will not exceed the working limits of any

component.

© Copyright 2017 LBC Bakery Equipment, Inc. 10 Rev E
1/2017

3: Plumbing Connections

WARNING: PLUMBING CONNECTIONS
MUST COMPLY WITH APPLICABLE
SANITARY, SAFETY AND PLUMBING
CODES.

Water Supply

Oven water supply should have a hardness
of 4-6 grains per gallon, pH of 6.5 to 8.0
and chlorides of less than 30 PPM. Water
conditions outside of these parameters
may void the warranty. Please consult
your local water company and or water
condition dealer before installing the ovens
water supply.

Connect the cold water supply to the ½”

NPT fitting located at the rear of the oven
with a 6’-00” flexible water line.

Drain Connections

Connect a ½” drain line to the ½” NPT

drain connector located at the rear of the
oven. Route the drain line to a floor drain

allowing a minimum 1” air gap between

the drain line outlet and the floor drain.

If the oven is being used with a proofer
insert it is recommended that separate
drain and water lines are provided.

4: Electrical Connections

WARNING: ELECTRICAL AND

GROUNDING CONNECTIONS MUST
COMPLY WITH THE APPLICABLE PORTIONS
OF THE NATIONAL ELECTRICAL CODE AND
ALL STATE AND LOCAL CODES.

WARNING: DO NOT CONNECT THE LMO­G GAS MODEL OVEN TO ELECTRICAL
SUPPLY UNTIL AFTER GAS CONNECTIONS
HAVE BEEN MADE

LMO-G Gas Models

A 6-ft power supply cord is supplied; it
requires a dedicated 20-Amp110/120 volt
60 Hz single phase supply with ground.

LMO-E Electrical Models

All electric models require a 110/120 volt
60 Hz 20 Amp power supply as well as one
of the following supplies.

Ensure that the electrical supply matched
the voltage listed on the ovens data label.

Volts

Phase

Kw

Amps

Max

Breaker

Min

Circuit

L1

L2

L3

208

3

12.5

39

26

39

60

50

240

3

12.5

30

30

30

50

40

480

3

12.5

15

15

15

30

20

Attention: This appliance, when installed, must be electrically grounded in
accordance with local codes, or in the absence of local codes, with National Electrical
Code, ANSI/NFPA 70 or the Canadian Electrical Code, CSA C22.2, as applicable.

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Route the electrical supply through the knock-out at the rear of the oven.
Connect the supply voltage to the terminal block located within the electrical control
compartment at the right rear side of the oven (see the illustrations below).

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Shutter Settings

Inch mm Inch mm Inch mm

Top 1 0.32 8 0.25 6 0.38 10

2 0.18 5 0.28 7 0.38 10

3 0.15 4 0.18 5 0.32 8

4 0.15 4 0.21 5 0.32 8

5 0.18 5 0.21 5 0.29 7

Bottom 6 0.25 6 0.41 10 0.41 10

Front

Middle

Rear

Position

Adjust shutter gap to match the table.

Rear shutter

Middle shutter

Front shutter

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Installation and start-up procedures and check list

Model

Procedure

Standard or Specification

All

Ventilation Requirements

Ventilation requirements will vary with each
installation and must comply with applicable
portions of the NFPA Standard 96

All

Indirect Venting (installation under a hood)
Requires adequate overhang and exhaust

rates to capture byproducts of combustion.

Requires 18" clearance from the top of the
oven flue to the underside of the hood filters

Vapor Removal from Cooking Equipment,
NFPA No. 96

Gas

Direct Venting (Draft Hood)

Direct vent using 6" "B" vent.

All

Exhaust fan interlock

A connection point (5 amps max.) is provided
for indirect or direct vent. It is located within
the rear electrical compartment (terminal TB1).
Consult local codes for vent interlock
requirements

All

Verify supply voltage matched data plate

120

V

208 V

240 V

480 V

1 PH

1PH

3PH

1PH

3PH

1PH

3PH

All

Ensure oven is level

If mounted on a stand with casters, loosen
caster bolts and shim base plate with washers
as necessary to level oven, re-tighten bolts.

All

Seal oven to stand

If oven is installed on a stand it must be sealed
in place using an NSF approved sealant

All

Clearances for operation, to combustibles and
hood clearances

Front

Allow adequate room to operate appliance

Bottom Gas Oven

Gas ovens must be mounted on the oven
stand or on 6" legs. Combustion air is supplied
from the underside of the oven. Never block
the underside of the oven

Sides

Back

Top

0"

0"

18"

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Model

Procedure

Standard or Specification

Gas
Only

Connect oven to gas supply

Connectors in accordance with the Standard for Movable
Gas Appliances ANZI Z21.69 or CAN/CGA-6.16; Quick­Disconnect Devices for Use With Gas Fuel, ANZI Z21.41
or CAN1-6.9

Manual gas shut-off valve is required in line ahead of the
oven.

If Required, verify pressure regulator is installed

If incoming pressure is greater than 1/2" psig 14" W.C

If gas oven is on a stand with casters ensure
that the oven has approved restraints

Adequate means must be used to limit the movement of
the appliance

All

Connect oven to water supply

Flexible Lines are acceptable

All

Connect drain line

1/2" Vented Copper Lines

All

Check all connections for leaks

Use soapy water to inspect for leaks

Gas
Only

Connect amp meter to incoming power supply

120 Volts 7 Amp.

Electric

Only

Check Amp Draw Per Line

208 V 3PH

240 V 3PH

480 V 3PH

L1

L2

L3

L1

L2

L3

L1

L2

L3

39

26

39

30

30

30

15

15

15

Gas

Connect manometer to supply side of regulator

verify incoming pressure

Natural Gas

Liquid Propane

Between 5" ­14"W.C At All
Times

Between 11" - 14" W.C. At All
Times

All

Press the ON/OFF key at the controls

Interior oven lights come on, rack begins to rotate and
convection blower starts

Set control temperature at 400 Degrees F and allow
oven to complete two full cycles

Verify amperage draw and or gas pressure readings.

All

Open the oven door and ensure the rack stops

at the center of the door opening

If necessary, adjust rotation cam located at the top of the
oven to set the rack stop position

All

Enter a bake time of 30 minutes and a steam

time of 15 seconds

Verify that the oven produces steam, during the steam
time the convection blower stops operating.

Verify that the drain is free and clear

Verify that there are no water leaks

All

Press the Vent key until the open LED is
illuminated

Verify that the vent opens freely

All

Set the bake time for 15-20 minutes with NO
STEAM time and the vent CLOSED

Load parchment covered 18" x 26" sheet pans with
frozen sugar cookie dough placed 3 x 3

Fill every pan slide with a loaded sheet pan

All

Inspect bake for evenness

Adjust shutter apertures and angle as necessary to
achieve an even bake.

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Wiring Diagram:

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Oven Chamber Vent and
PN: 30401-28 Solenoid

Thermocouple PN: 41100-42 and
High Limit Well.
High Limit PN: 30401-28
Unison Opening Doors: Turnbuckle Assembly and Magnetic Door Switch Assembly.

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LBC Limited Warranty

LBC Bakery Equipment (“LBC Equipment”) has been skillfully manufactured, carefully

inspected and packaged to meet rigid standards of excellence. LBC Bakery Equipment
Company (LBC) warrants products produced and sold by LBC and its duly authorized agents,
against defects in materials and workmanship within the following limitations:

What is provided:

 Limited replacement parts as specified below,

including standard ground shipping from LBC
or service parts center when required.

 Limited labor for repair as specified below,

including authorized service agent’s

transportation, portal to portal, up to one
hundred (100) miles round trip and two (2)
hours travel time.

 LBC, or an authorized service representative,

will repair or replace, at LBC’s sole discretion,

any LBC equipment, including but not limited
to the listed exclusions.

Coverage Period:

Extending from the date of shipment from LBC or

its duly authorized dealer/distributor for the

specified period.

 LRO and LMO Model Rack Ovens, LRP Model

Rack Proofers and LRPR Model Retarder
Proofers for a period of one (1) year limited
parts and labor.

 Replacement parts shall be warranted for a

period of ninety (90) days after installation by
an authorized LBC service agent.

Conditions:

 Covered equipment must have been properly

installed and according to the requirements of
the installation manual and all applicable local
codes.

 The equipment shall not have been abused,

misused or neglected or used for purposes
other than intended by LBC.

 Water connected to the appliance shall have

been in compliance with the following
requirements:

o Cold water, 30 to 80 PSI
o pH between 7 and 7.5
o Conductivity less than 1/500,000 Ω

per inch

o Total dissolved solids less than 100

ppm

o Hardness from 6.3 to 8.8 grains per

gallon

o Maximum Salinity and Ion content:

Chlorides: < 30 ppm
Sulfates: < 40 ppm
Iron: < 0.1 ppm
Copper: < 0.05 ppm
Manganese: < 0.05 ppm

Conditions (cont):

 It is the responsibility of the purchaser to

install and maintain the water supply to the
appliance. Failure to provide satisfactory water
quality of the appliance in accordance with the
operating manual requirements can cause
damage to internal components and will VOID
the warranty.

 All repair work is to be performed by an LBC

authorized service agent.

 Equipment must be at the installation location

of the original purchaser/user and shall not
have been resold or reclaimed by another
party.

 LBC 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 warranty.

 Conditions of sale of the equipment shall have

been met in full.

 The request for repair shall be made within the

limited period of the warranty.

Failure to meet the above conditions will void

this warranty

Exclusions:

This warranty does not cover the following:

 Routine general maintenance, or periodic

adjustment

 Thermostat calibration after the first 30 days of

use

 Lamps, Gaskets, Oven Racks and other

consumable parts

 Air and gas burner adjustments
 Fuse replacement
 Cleaning and adjusting burners and pilot

burners

 Rack oven shutter adjustments
 Repairs adjustments and corrections in the

refrigeration portion of retarder/proofers
resulting from the improper installation

 Retightening of screws and fasteners
 Failures caused by erratic or inadequate

electrical, water, ventilation or gas service

 Unauthorized repairs
 Premature rusting, corrosion, or mineral build

up caused by incoming water

 Attached water treatment systems
 Expedited freight on replacement parts other

than standard ground shipments

 Ordinary wear and tear
 Use of the equipment for purposes other than

those intended including non-commercial use
such as residential or domestic

 Appliances installed outside the contiguous

U.S., including Alaska and Hawaii, and Canada

 Incidental costs, charges, loss of business and

damages as incurred by the user or others as a
result of the use or failure of the equipment

 Work and workmanship of the authorized

service agent or others in the repair of the
equipment

 Other failures that are beyond the reasonable

scope of this warranty

 Damage caused during shipment is to be

reported to the carrier, is not covered under
this warranty, and is the sole responsibility of
the purchaser/user

 Natural disaster

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LBC Bakery Equipment, Inc.
5901 23rd Drive West
Suite 105
Everett, WA 98203

Toll Free: 888-722-5686
Fax: [phone]
E-mail: [e-mail]
Web: www.lbcbakery.com