THE INFORMATION IN THIS MANUAL IS CRUCIAL AND MUST BE RETAINED FOR
FUTURE REFERENCE. READ, UNDERSTAND, AND FOLLOW THE INSTRUCTIONS AND
WARNINGS CONTAINED IN THIS MANUAL.
DANGER
WARNING
CAUTION
NOTICE
POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT
AVOIDED, COULD RESULT IN DEATH.
POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT
AVOIDED, COULD RESULT IN DEATH OR SERIOUS INJURY.
POTENTIALLY HAZARDOUS SITUATION WHICH, IF NOT
AVOIDED, MAY RESULT IN MINOR OR MODERATE INJURY.
Helpful operation and installation instructions and tips are
present.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
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.
LBC Bakery Equipment, Inc. shall, for a fee contingent on site location and provided that the conditions of
installation are met, provide a factory authorized service agency to installation the LBC Model LRP Roll-in Proofers
and LRPR Retarder Proofers.
Before LBC Bakery Equipment, Co. or its authorized agent arrives; the job site must be ready for the installation.
If the installation site is not properly prepared or if there are construction delays the customer shall be
responsible for all expenses incurred during this delay. All expenses resulting from job delay or extension, for
reasons beyond the control of LBC Bakery Equipment Inc., will be the responsibility of the customer
Installation shall be conducted during normal business hours.
This installation is for a single trip. Start-up and training are not included.
CODES and ORDINANCES
IN ALL CASES, THE ELCTRICAL, MECHANICAL, UTILITY AND VENTILATION CONNECTIONS MUST MEET ALL
FEDERAL, STATE AND LOCAL CODES OR ORDINANCES.
It is the customer’s responsibility to:
1. Secure all required permits and meet local code requirements.
2. Ensure that the installation site is cleared and ready for installation before the
authorized installer arrives on site. The site shall be smooth and level.
3. Provide all utilities and hook-ups: gas, electrical, water and drains within five (5) feet of
the installation location per the specifications provided by LBC Bakery Equipment, Inc.
4. Provided licensed trades person to make the final utility connections.
5. Provide licensed refrigeration technicians to install and charge the refrigeration
components.
6. Remove all trash, crates etc. resulting from the installation
7. Provide any peripheral sheet metal work required by local codes or otherwise to bridge
the gaps between the ovens and the walls that are caused by wall protrusions.
.
Rev. 10-2011
12
RECIEVING:
LBC Roll-in Rack proofers and retarder proofers are shipped in a “Knock-down” conditions.
The proofer crates vary is size and weight depending on the model purchased.
The crate weights range between 950 LBS and 2500 LBS. Adequate materials handling
equipment is required to unload these crates and to move them into the installation area.
DRAINS:
A three quarter (3/4) inch vented drain is required for these proofers. The facility drain should
be located within five (5) feet of the proofer drain (consult specification sheet for proofer drain
location).
WATER CONNECTIONS:
A one half inch (1/2”) copper cold water supply rated at 9 GPM, 40 psi minimum is required
for these proofers. The water line should be brought to within five feet (5’) preliminarily of the
oven site. (consult specification sheet for the location of the water connection). Water
treatment may be required, it is strongly suggested that the supply water be tested and
treated for impurities.
ELECTRICAL:
Electrical supply for the LBC Bakery Equipment Proofers and Retarder Proofers is a single
208/120 or 240/120 VAC, single or three phase supply.
Consult specification sheet for complete electrical requirements.
CODES and ORDINANCES
In all cases, the electrical, mechanical, utility and ventilation connections MUST
meet all Federal, State and local codes and or ordinances. LBC is not responsible
for these utility connections.
Additional fees may be levied for return trips to start-up the equipment.
This installation does not include operator training; consult your local sales representative for
equipment training
I have read and understand all of these conditions of installation.
By: Date:
Rev. 10-2011
13
IMPORTANT READ FIRST IMPORTANT
WARNING
WARNING
WARNING
MOVING PARTS HAZARD. FOLLOW LOCKOUT PROCEDURES BEFORE
REMOVING AIR DUCT OR EVAPORATOR FAN GUARDS
ELECTRICAL HAZARD BEHIND UPPER FRONT TRIM. FOLLOW LOCKOUT
PROCEDURES BEFORE SERVICING.
THE LBC BAKERY LRP SERIES PROOFER PRODUCES HUMIDITY WHICH
WILL NATURALLY CONDENSE AND ACCUMULATE WATER ON THE
INTERIOR FLOOR CAUSING IT TO BECOME SLIPPERY. ADJACENT
EXTERIOR FLOOR MAY ALSO BECOME SLIPPERY. USE EXTREME
CAUTION WHEN WALKING IN OR AROUND THIS APPLIANCE.
NOTICE
DANGER
NOTICE
NOTICE
NOTICE
NOTICE
NOTICE
NOTICE
CAUTION
This picture shows an LRP1, LRP2, and LRP3. The LRP1 and some LRP2
models have only one climitizer. Larger models have two climitizers.
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
For best results, always allow your proofer to reach set temperature and
humidity before putting product in.
For best results, proof at lower temperatures rather than higher.
To dry proof: Set humidity to the lowest setting (either 45% or less). At
this setting the humidity generator is turned off and will not produce
humidity.
When the actual humidity is less than 46% display will show 45. When the
actual humidity is higher than 45%, display will show the actual humidity.
Service on this or any other LBC BAKERY equipment must be performed
by qualified personnel only. Consult your authorized service agency
directory or call the factory at 1-888-722-5686 or go to
WWW.LBCBAKERY.COM for the service agent nearest you.
The LRP1 has hinges mounted on the right jamb only.
THIS APPLIANCE, WHEN INSTALLED, MUST BE ELECTRICALLY
GROUNDED IN ACCORDANCE WITH LOCAL CODES, OR IN THE
ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE,
ANSI/NFPA 70-1996.
Rev. 10-2011
14
IMPORTANT READ FIRST IMPORTANT
CAUTION
WARNING
WARNING
WARNING
WARNING
FOR INSTALLATION IN CANADA THE INSTALLATION MUST BE IN
ACCORDANCE WITH CAN/CGA-B149.1&2 OF THE INSTALLATION CODE,
AND LOCAL CODES WHERE APPLICABLE. ALL ELECTRIC WIRING MUST
BE IN ACCORDANCE WITH THE CURRENT CANADIAN ELECTRICAL
CODE, C22.1 PART 1. GROUNDING THIS APPLIANCE MUST CONFORM
TO CANADIAN ELECTRICAL CODE, CSA C22.2.
INSTALLATION OF THE UNIT MUST BE DONE BY PERSONNEL QUALIFIED
TO WORK WITH ELECTRICITY AND PLUMBING. IMPROPER
INSTALLATION CAN CAUSE INJURY TO PERSONNEL AND /OR DAMAGE
TO EQUIMENT. UNIT MUST BE INSTALLED IN ACCORDANCE WITH ALL
APPLICAL CODES
MOVING PARTS HAZARD. FOLLOW LOCKOUT PROCEDURES BEFORE
REMOVING AIR DUCT OR EVAPORATOR FAN GUARDS
ELECTRICAL HAZARD BEHIND UPPER FRONT TRIM. FOLLOW LOCKOUT
PROCEDURES BEFORE SERVICING.
THE LBC BAKERY LRP SERIES PROOFER PRODUCES HUMIDITY WHICH
WILL NATURALLY CONDENSE AND ACCUMULATE WATER ON THE
INTERIOR FLOOR CAUSING IT TO BECOME SLIPPERY. ADJACENT
EXTERIOR FLOOR MAY ALSO BECOME SLIPPERY. USE EXTREME
CAUTION WHEN WALKING IN OR AROUND THIS APPLIANCE.
Rev. 10-2011
15
SAFETY PROCEDURES
Lockout Procedure
1. Announce lockout to other personnel.
2. Turn both heat and control power off at main panel.
3. Clear unit of all personnel.
4. Test lockout by turning power switch on and observing if control panel displays or fan(s)
come on. Check heater circuit with voltmeter.
5. Perform necessary repairs or tests.
6. Clear unit of personnel before restarting.
7. Turn power on at main panel.
8. Announce unit is “on” to other personnel.
Safety Precautions
LBC Bakery Equipment hereby disclaims any and all responsibility for injury, damage, loss or
other claim that may occur to person or property from improper alteration, modification, addition,
operation, maintenance or service, whether it be mechanical, electrical, fuel, operator, motor or
otherwise, which may occur from such improper alteration, modification, addition, operation,
maintenance or service to this piece of equipment.
Safety Considerations
Your LBC Bakery LRP Proofer is manufactured to rigid standards. This equipment is E.T.L.
listed and meets safety and sanitation standards.
The presence of safety equipment control and interlocks on an appliance and attendant
components of installation cannot, in and of themselves, assure absolute safety of operation.
Diligent, capable, well trained operators and maintenance personnel, as well as proper programs
of operation and maintenance, are essential to the safe and reliable operation of this appliance.
A. The responsibility of the manufacturer
instructions and recommendations for the operation and maintenance of the appliance.
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
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
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.
D. The appliance must be operated within limits which will not exceed the working limits of
any component within the appliance as a whole.
is to supply suitable, comprehensive
to insure proper training and diligence of any
to ensure that the subject units are
WARNING
NOTICE
Rev. 10-2011
THE LBC BAKERY LRP SERIES PROOFER PRODUCES HUMIDITY WHICH
WILL NATURALLY CONDENSE AND ACCUMULATE WATER ON THE
INTERIOR FLOOR CAUSING IT TO BECOME SLIPPERY. ADJACENT
EXTERIOR FLOOR MAY ALSO BECOME SLIPPERY. USE EXTREME
CAUTION WHEN WALKING IN OR AROUND THIS APPLIANCE.
Service on this or any other LBC BAKERY equipment must be performed by
qualified personnel only. Consult your authorized service agency directory
or call the factory at 1-888-722-5686 or go to WWW.LBCBAKERY.COM for
the service agency nearest you.
16
NOTE: ON UNITS WITH FLOOR ONLY!
Countersunk sides of
holes go up.
ASSEMBLY
Place floor onto prepared surface and mark
position. Take into consideration drain location.
Note: Tile that may come loose
over time should be removed.
Place floor adhesive onto floor and spread with provided
trowel. Seal bottom with a good continuous bead along
edge before setting into final resting position. Apply
weight to floor while adhesive sets.
Note: Row of 3/8” holes is front of
floor. Countersunk sides of holes go up.
Drill holes with rotary drill and install anchors in front row
(and middle row if applicable). Drill 10MM diameter hole
1 ½” deep and remove all dust from hole. Do not drill too
deep. Install anchor with provided insert tool.
Note: If concrete subfloor has additional
layer of softer leveling slag and anchors
do not hold, a longer anchor bolt may be
necessary.
Do not install anchors at edges or corners at this time.
One good blow is better then many small taps when installing anchors.
Rev. 10-2011
17
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