Lang LCG-141DP User manual

1

2

TABLE OF CONTENTS

CHAPTER PAGE

1. TABLE OF CONTENTS .........................................................................2

2. GENERAL INFORMATION....................................................................3

3. WORKING PRINCIPLE..........................................................................8

4. INSTALLATION......................................................................................12

5. OPERATION..........................................................................................33

6. MAINTENANCE & CLEANING...............................................................48

7. TROUBLESHOOTING ...........................................................................53

8. TECHNICAL DATA ................................................................................60

9. ELECTRIC WIRING DIAGRAMS ........................................................... 74

10. GAS WIRING DIAGRAMS .................................................................... 93

3

GENERAL INFORMATION

Description and Use

Steam Cooking

Advantages to using the Steam Mode:

! No waiting time, steam is immediately generated

! Steam Temperature of 218°F

! Saturated Steam

! Steam while cooking reduces cooking times and energy consumption

! Heat transfer is 10 times more efficient than boiling water

! Vitamins, Proteins, Minerals, Flavors, and Juices are retained in the food

! Different product flavors do not mix while cooking (i.e. fish, meat, and

vegetables)

! Food shrinkage is minimal

The Combi-ovens with mechanical controls have a circuit board that sets the

temperature to 218°F.

The Combi-ovens with digital controls have a circuit board that can adjust the

temperature from 86°F to 218°F.

Hot Air Convection Cooking

The Hot Air Convection Mode uniformly blows hot air in the slightly

overpressurized cavity. This mode will provide the best roasting, baking and

browning.

! Meat and poultry pores are immediately closed and their natural juices are

retained

! Hot air does not escape because the unit is watertight

! The insulation of the oven cavity maintains the latent heat longer

! This mode can grill, broil and prepare everything that was previously prepared

in pans and stockpots

! Due to the design of the oven cavity and the placement of the fan, grease

does not build up inside the double glazed door

4

Low Temperature Steaming

Digital Models Mechanical Models

Combi Mode

Steam Percentage

Low Temperature Steaming is controlled by the circuit board on the digital

models. On the Mechanical models low temperature steaming is obtained by

selecting combi mode and setting the steam percentage.

This mode is for cooking delicate or temperature sensitive food, stuffing, eggs,

fish, as well as pre-cooked vacuum-packed products.

Advantages to Low Temperature Steaming:

! The taste of several foods can be enhanced by lowering the temperature

slightly

! Protein products (eggs, stuffing, fish, etc.) do not harden

! Meat and fish products get improved consistency and texture

! Shrinkage and weight loss is reduced

Combining Hot Air with Steam

Digital Models Mechanical Models

Combi Mode

Steam Percentage

Cooking Temperatures from 86°F to 482°F.

The Combi Mode combines hot air and steam together.

Advantages to the Combi Mode:

! Juicer Meat and Poultry, no foil on baked potatoes, stuffed vegetables, etc.

! Full control of the steam percentage in the oven cavity

! Reduced shrinkage and weight loss

! Reduced cooking times

5

! Reduced energy consumption

! Reduced cooking temperatures

! Self basting of the food when directly placed on the racks

! Healthier quality of cooked products

Re-heating (Digital Models Only)

Re-heating Mode

Half Speed Fan Control

Steam Percentage

Cooking temperatures from 284°F to 338°F

The Re-heating Mode uses a limited range of temperatures to help when re-

heating pre-cooked and chilled food.

! The reduced range of temperatures allows you to re-heat little to large

quantities of pre-cooked and chilled food

! You can avoid dried food by using the different percentage levels during the

re-heat process

! Maintains the original color, flavor, and taste as when originally cooked

High Temperature Steam Cooking

Cooking temperatures from 230°F to 257°F

The High Temperature Steam Mode is standard on Digital Models only.

Advantages to the high temperature steam mode:

! No waiting time, steam is immediately generated

! Pressureless high temperature saturated steam

! Steam while cooking reduces cooking times and energy consumption

! Heat transfer is 20 times more efficient than boiling water

! Vitamins, Proteins, Minerals, Flavors, and Juices are retained in the food

6

! Different product flavors do not mix while cooking (i.e. fish, meat, and

vegetables)

! Food shrinkage is minimal

Combi-ovens with mechanical controls and get high temperature steam by

selecting the Combi Mode at temperatures between 230°F and 257°F and the

maximum steam percentage.

+

Cooking with Low Speed Fan Control

The Low Speed Fan Control is standard on the Digital Programmable models

only.

It can be set in the Combi Mode, Hot Air Convection Mode, and the Re-heating

Mode.

The Hold mode automatically uses the low speed fan.

This mode is usually used for pastries, bread and other delicate products.

7

Core Probe Cooking Control

Temperature Control up to 210°F

The Core Probe Control is standard on the digital models only.

Core Probe Control advantages:

! It automatically shuts off the cooking process as soon as the core probe set

temperature has been reached

! Cooking times are not required, products come out exactly the same every

time

! Products can be cooked to rare, medium or well done to perfection

Program Mode

Program Display Program Section On/Off Program Number

Cooking Step Cooking Steps Step / Program Enter / Confirm

Display Cancel (Store)

The Program Mode is standard on the Digital Programmable models only. This

mode allows the user to store up to 99 recipes with up to 9 steps for each

program.

8

WORKING PRINCIPLE

BOILER SYSTEM LIMITS

! High energy consumption

! Long waiting time to get steam

! Steam generator scale buildup

! High maintenance costs

9

1 Burner 13 Drain Trap

2 Heat Element / Exchanger 14 Pressure reducing valve

3 Fan 15 Water inlet

4 Flue 16 Water Drain

5 Atomizer 17 Steam / Vent Outlet

6 Cooling Water Solenoid Valve 18 Water Pressure Gauge

7 Humidifier Solenoid Valve 19 Water Calibrated Injector

8 Overpressure Valve 20 Pressure Switch

9 Underpressure Valve 21 Drain Temp. Detecting Probe

10 Cooling Nozzle 22 Temp. Controlling Probe

11 Injection Pipe 23 Safety Thermostat Probe

12 Baffle

18

19

20

21

22

23

10

HOW THE LANG COMBI WORKS

In the Lang Combi water is introduced directly into the cooking chamber where it

is atomized on the heat exchanger (2)/heating elements, then immediately

transformed into steam.

In gas models the heating of the cooking chamber is done through the heat

exchanger (2) which is heated by the bottom burners (1).

In the electric models the heating of the cooking chamber is done through the

elements.

The fan (3) is located between the heat exchanger tubes (2) or in the center of

the heating elements. Its function is to increase heat exchange with the air in the

cooking chamber for increased cooking uniformity. The air is drawn from the

center and blown to the sides of the baffle (12) passing through either the heat

exchanger or the elements.

The diffuser (5) is located in the center of the fan (3). Its purpose is to atomize

the water falling on it. Then the fan blows the mist into the heat exchanger or

elements for immediate steam.

The cooking is separated from the heat exchanging area by the baffle (12). The

correct rotation direction of the fan is stamped into the baffle. The baffle is easy

to open for easy cleaning and access.

The cooking chamber and all inner components are made of stainless steel (fan

(3), baffle (12), diffuser (5), etc.).

To obtain the best cooking results, our oven used dry overheated steam. This is

possible by maintaining a slight overpressure in the cooking chamber and a

temperature of more than 212°F.

In steam mode the working temperature of the oven is fixed at 217°F for

mechanical models and is variable from 86°F to 217°F for electronic models,

while the cooking chamber pressure is controlled to 0.05 psi.

The slight overpressure is guaranteed by a sealed door and an overpressure

valve (8) located on the ceiling of the cooking chamber. The overpressure valve

is a simple counterweight to let steam escape when the inside pressure exceeds

0.05 psi.

On all models, the temperature in the steam mode is electronically controlled for

a minimum accuracy of +/- ?°F.

When the internal temperature is hot and a cold product is placed inside or cold

water is injected (11) to create steam, a depression takes place inside the

11

cooking chamber. To avoid an implosion, there is another safety valve (9), which

works to restore the internal pressure.

The water system is connected to the atmosphere through the water drain trap

(13) and the upper pipe (17), which is fitted with a silencer. The drain connection

must be ventilated to guarantee a constant pressure inside the cooking chamber.

The drain trap system with the ventilation connection is considered a safety

system to prevent accidental explosion.

Only use cold water for the combi ovens for the following reasons:

! To produce steam through a calibrated injector (11)

! To keep the drain trap clear and permanently full to ensure chamber pressure

! To condensate the steam by means of a wide angle cooling injector (10) so

that most of the escaping steam will be transformed into water and the food

smell particles will be captured and transferred to the drain system

! To cool down the liquids in the drain system to reduce the possibility of

bacteria proliferation. The maximum temperature limit is 140°F.

The water inlet pressure has been factory set at 14.5 psi. There is a pressure

regulator (14), which can be adjusted if needed. The quantity of water converted

into steam is determined by the pressure and the size of the injector (19).

When working in steam/super steam modes:

If the pressure is set too high, we can achieve an excessive wet condition where

it will be hard to reach the temperature of 217°F inside the cooking chamber. If

the pressure is set too low, we cannot achieve a saturated steam condition.

The pressure regulator (14) precedes two solenoid valves (6) and (7).

A pressure switch (20) just following the solenoid valve (7) is set at 5.8 psi, when

the inlet water pressure jumps under this value:

! The unit will stop working and the led alarm indicator will light when working in

steam/super steam modes

! An led/display alarm indication (E6 – for electronic models) when working in

combi mode

! An led/display alarm indication (E7 – for electronic programmable models)

when working in convection mode

12

INSTALLATION

General Installation Instructions

Positioning

Keep the appliance area free and clear of combustible material and do not

obstruct the flow of combustion or ventilation air.

The installation of any components such as a vent hood, grease extractors,

and/or fire extinguisher systems, must conform to their applicable local/nationally

recognized installation standards.

Gas Connection

All gas connections must be in accordance with local codes and comply with the

National Fuel Gas Code ANSI Z223.1 latest edition, Natural Gas Installation

Code CAN/CGA – B149.1 or Propane Installation Code CAN/CGA – B149.2.

Connect each oven separately. A gas shut off valve must be installed to the

oven(s) and located in an accessible area.

This appliance and its individual shutoff valve must be disconnected from the gas

supply piping system during any pressure testing of that system at test pressures

in excess of 1/2 PSGI and the appliance must be isolated from the gas supply

piping system by closing its individual manual shutoff valve during any pressure

testing of the gas supply system at test pressures equal to or less than 1/2 PSIG.

Test Gas

Always check the pressure of the gas supply. Test for gas leaks. Use a

commercial leak detector or a soapy and water solution.

DO NOT USE AN

OPEN FLAME TO TEST FOR GAS LEAKS.

Electrical Connection

The appliance must be electrically grounded in accordance with local codes, or in

the absence of local codes, with the National Electrical Code, ANSI/NFPS 70.

Water Connection

This appliance must be installed to comply with the applicable Federal, state, or

local plumbing codes having jurisdiction.

Always install a manual shut-off valve upstream of the appliance.

Downstream of the manual shut-off valve, install appropriate fittings for easy

disconnection of the appliance and filters which can easily be inspected and

cleaned.

Use Materials, seals and fittings approved according to applicable standards.

Use suitable pipes which been have properly treated in order to prevent the

release of iron oxides into the water (as these can alter the taste of the food and

mark stainless steel).

If necessary, install a suitable water treatment system.

13

Connections

Gas inlet 3/4” NPT

Flue outlet *

Water inlet 3/4” NPT

Water drain 1 1/2”

Terminal Board 3 Ph

Cable gland

Ground Terminal

* The oven must be installed under a

ventilation hood only.

Not suitable for connections to type B

gas vent.

Positioning

Leave at least 4” clearance between

the rear of the appliance and the wall.

Leave at least 20” clearance at the

sides of the appliance.

The cooling outlets of the control

section of the oven (side panel) must

not be near sources of hot fumes or

steam.

All clearance requirements are the same for combustible or non-

combustible constructions. For use only on a non-combustible floor.

46.5

”

59

”

22.8”

15.7

”

43.3

”

32.7

”

5.1

”

14

”

17.7

”

35”

2”

3

”

9.5”

5.7”

13.6

”

46.4

”

1.3

”

2

”

14

Installation

Fit the following parts

on the top of the oven:

1) Flue deflector

2) Steam vent

Water connection

3) Remove the left hand side

panel by unscrewing the two

1/4 turn screws at the bottom (if the optional

spray gun is fitted - also remove the support

screw).

4) Install the filter supplied with the unit in an

accessible position on the water inlet, as shown

in the examples below:

a) installation on TB610 frame (optional) or

other support not protruding beyond the

perimeter marked by the feet;

b) installation on other support of larger

dimensions.

The appliance must be supplied with

cold

water

Conforming to the following specifications:

The internal pressure gauge must show a pressure

of 15 psi, if it shows a different value, adjust to the

correct pressure using the regulator screw.

Spray gun

support screw

Water

pressure

regulator

screw

Pressure

: between 40 – 80 psi

PH

: form 7 to 7.5

Conductivity

: less than 200 µS/cm

t.d.s. < 100 ppm

Hardness

: from 6.3 to 8.8 °e

Max. salinty and ion content in mg/l

:

Chlorides < 30, sulphates < 40, Fe (iron) < 0.1,

Cu (copper) < 0.05, Mn (manganese) < 0.05

A

B

Min. 1 1/2

”

Min. 5% (3

°

)

Max. 5

’

Min. 1 1/2

”

Water drain

CAUTION: to avoid the risk of

serious damage, the drain must be

vented

. The material of the drainage

pipe must be heat resistance type

and not flexible.

15

Electrical Connection

Ground Connection

The ground terminal is located

beneath the appliance at the rear

left hand corner.

Main Connection

Remove the left hand side panel.

Read the general precautionary

notes in the beginning of this

chapter.

Fit the suitable cable gland in the

relative hole.

Route the cable from the main

Power switch through the cable

gland, and connect the wires to the

terminal block.

Terminal block

Cable gland

Note: After making the electrical

connection, ensure the motor turns

in the direction indicated by the

arrow stamped in the baffle.

16

401 units only:

Refer to the water connection section earlier in this chapter. There are two

connections on the 401 models.

Condensation Drain

Connect a suitable tube to the fitting on the condensation tray and connect to the

drainpipe.

17

Gas pressure check

Turn the main gas valve off.

Open the door in the bottom left corner

of the unit.

Remove the cap screw of the pressure test

point and connect a pressure gauge to the

outlet.

Open the main gas valve and turn on the appliance

to maximum capacity.

Make sure the pressure lies within the limits indicated

in the table below.

Pressure in inches of Water Column

Gas Type

Rated Minimum Maximum

Natural Gas 7” 4” 10”

Propane 11” 8” 13”

After checking the gas pressure, remove the pressure gauge and close the

pressure test point.

18

Starting the gas valve

Controls

Safety Devices

A thermocouple device locks the gas valve in case the flame is

extinguished. There is also a safety thermostat in case the

oven overheats.

Pilot flame ignition

Press the control knob and turn it to the PILOT position.

Press the knob for a few seconds and the flame will light.

Release the knob and check that the pilot flame stays on.

If it goes out wait 30 seconds and repeat instructions.

Main burner ignition

Press the control knob and turn it to the ON position.

The gas valve is now set for normal operation.

Stand-by position

To keep the burner on, with the main burner off, turn the

control knob to the PILOT position.

Turning off

Press and turn the control knob to the OFF position.

Burner Control Knob

Reference Mark

19

DOUBLE WATER FEED KIT

Softening system water consumption:

Maximum water consumption for steam is 4 gallons per hour.

Maximum water consumption for cleaning Spray Nozzle is 8 to 13 gallons per

hour.

Close the gas and water supply

and cut out the main wall switch.

Remove the side Panel.

Oven Chamber

Drain

Disconnect

Water Inlet

Disconnect

Bag

Softened Water Inlet

Drain

Oven Chamber

Bag

Non-Softened

Water Inlet

Water Specifications

Hardnes

s

°d

5 - 7

°f

9 - 13

°e

6.3 - 8.8

Ppm

90 - 125

pH Cl < 150 mg/l SO4 < 400 mg/l Fe < 0.1 mg/l

Mn < 0.05 mg/l Cu < 0.05 mg/l

Conductivity < 200 µS/cm

20

Stacking Kit Instructions

This section illustrates assembly procedures for the LCE 72 Only. In order to

draw particular attention to warnings and suggestions, some symbols have been

used.

Danger or Caution.

Note: Read and observe the instructions given on the appliance.

Consult the manual before carrying out connection.

Plumbing system.

Electrical system.

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