Lang LCE-61M User manual

Brand: Lang

Model: LCE-61M

Category: Kitchen & houseware accessories

Type: User manual

Lang LCE-61M is a professional convection oven designed for commercial use. It features adjustable temperature settings from 120 to 485°F, a 120-minute timer, and a steam control knob for precise cooking. The oven's stainless steel construction ensures durability and easy cleaning, while its compact size makes it suitable for kitchens with limited space. With its versatility and user-friendly controls, the Lang LCE-61M is an excellent choice for restaurants, bakeries, and other foodservice establishments.

INSTRUCTIONS FOR THE TECHNICAL EXPERT

09 1999 II

39D0920

LCE-61M

IMPORTANT IMPORTANT IMPORTANT

Post in a prominent location, a set of instructions to be followed in the event

the user smell gas. Obtain these instructions from your local gas supplier.

FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors

and liquids in the vicintiy of this or any other gas appliance.

In the event a gas odor is detected, shut down units at the main shut-off valve

and contact the local gas company or supplier for service.

WARNING: Improper installation, adjustment, alteration, service or

maintenance can cause property damage, injury or death. Read the

installation, operating and maintenance intructions thoroughly before installing

or servicing this equipment.

Installation, startup and adjustments of this appliance should be accomplished

by personnel qualified to install gas equipment.

Retain this manual for future reference.

- 1 -

1. Preliminary operations

Make sure the appliance is supplied complete and has not been

damaged in transit.

2. 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 the their applicable nationally recognized installation

standards.

3. Gas connection

For the exact position and size of connections, consult the gas connection chart

enclosed in Section B.

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 (3.45 kPA) 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 (3.45 kPA).

3.1 Test gas

Check the data plate to make sure that the appliance has been tested for the type of

gas with wich it is to be operated.

Always check the pressure of the the gas supply. For this purpose, use the pressure test

outlet provided on the appliance, following procedure outlined in section B.

Test for gas leaks. Use a commercial leak detector or a soap and water solution.

☞

Model XXX

Serial number

NAT. - 7" 4.5" Btu/h

120V1N 60 Hz A

1) Gas type and supply pressure

2) Injector pressure

3) Input rating Btu/h

WARNING

DO NOT USE AN OPEN FLAME TO TEST FOR GAS LEAKS.

Section A

GENERAL INSTRUCTIONS

1 2 3

- 2 -

4. Electrical connection

The appliace must be electrically grounded in accordance with local codes, or in the absence

of local codes, with the

National Electrical Code, ANSI/NFPA 70

, or the

Canadian Electrical

Code, CSA C22.1

-.2.

4.1 Operating voltage

Check the data plate to make sure the operating voltage and frequency of the

appliance correspond to those of mains supply.

Adhere scrupulously to the indications in the technical chart and in the wiring diagram,

and the instructions contained in section B.

In the notes for the customer service is indicated the location of the wiring diagram on

the appliance.

Check the current absorption indicated on the data plate to determine the cross-

sectional area of the supply cable.

5. Water connection

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

plumbing codes having jurisdiction.

Always install a stop-valve upstream of the appliance.

Downstream of the stop-cock, 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 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).

Make sure the water specifications are within the limits indicated in section B.

If necessary, install a suitable water treatment system.

☞

Model XXX Serial number

NAT. - 7" 4.5" Btu/h

120V1N 60 Hz A

XXXXXXXXXX 0000

0000000000000000000

208V3 ~ A Hz kW

Section A

GENERAL INSTRUCTIONS

27.3"

37.4"

2.9"

5.1"

3.8"

4.5"

4.3"

29.1"

1.9"

5.9-7"

37.4"

35.4"

18.1"

3.9-4.1"

- 1 -

1. INSTALLATION

LCE-61M

LCE-61D

LCE-61DP

1.1 Connections

• 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

1.2 Positioning

1.3 Specifications

(total weight of the appliance is marked on the packaging)

All clearance requirements are the same for combustible or non combustible constructions.

For use only on non combustible foor.

Cable gland

Equipotential terminal

Terminal board 3 Ph

Water inlet

Water drain

Ø 1"

The cooling outlets of the control

section of the oven (side panel)

must not be near sources of

hot fumes or steam.

Maximum sound pressure is no higher than 70 dB (A)

ELECTRICAL RATING

VOLTAGE POWER RATING MAX. LOAD (A)

208V 3 Ph 60Hz 9.5 kW 26 A

240V 3 Ph 60Hz 9.5 kW 23 A

min. Ø 1"

1/2

min. 5% (3°)

max. 5 ft

min. Ø 1"

1/2

3/4"

1-1

1. INSTALLATION

1.4 Installation - procedure

Fit the following units on the top of the

oven:

1) Steam vent pipe

Connecting the water supply

2) Remove the lh side panel by unscre-

wing the two fixing screws at the bot-

tom (if the optional spray gun is fitted -

also the relative fixing screws must be

removed).

3) Fit the supplied filters on the water inlet

connections in an accessible position.

The appliance must be supplied exclusively with

cold water conforming to the following specifi-

cations:

The internal pressure gauge must show a pressure of

100 kPa (15 PSI); if it shows a different value,

adjust to the correct pressure by means of the

pressure regulator screw.

Water drain

WARNING: to ensure the

appliance operates

correctly and to avoid the

risk of serious damage,

the drain must be vented

(i.e. in communication with

the atmosphere).

The material of the

drainage pipe must be

heat resistant type and not

flexible.

Spray gun

support

Water

pressure

regulator

screws

Pressure

gauges

Pressure:

between 200 and 600 kPa

(30 - 80 PSI);

pH: from 7 to 7.5;

Conductivity: less than 200 µS/cm;

t.d.s. < 100 ppm

Hardness: from 9 to 13°f (= 5÷7 °d = 6,3÷8,8 °e

= 90÷125 ppm)(5 ÷ 10° clark);

Max. salinity and ion content in mg/l:

- chlorides < 30; sulphates < 40; Fe (iron) < 0.1; Cu

(copper) < 0.05; Mn (manganese) < 0.05.

1-2

1. INSTALLATION

1.5 Electrical connection

Equipotential connection

• The equipotential terminal ( ) is located

beneath the appliance at the rear lh cor-

ner.

Mains connection

• Remove the lh side panel as indicated in

heading 1.4.

• Read the general precautionary notes in

Chapter 4, Section A. of this

handbook.

• Fit the suitable cable gland in the relative

hole.

• Route the cable from the main power

switch through the cable gland, and con-

nect the wires to the terminal board (see

electrical diagram on next page).

N.B.: After making the connection ensure that the motor

turns in the direction indicated by the arrow on the fan

shroud (in the oven chamber).

terminal board

cable gland

1-3

1.5.1 Wiring diagram

1. INSTALLATION

LCE-61M 208/240V 3Ph

F1 1A

F2 1A

F3 20A

F4 20A

F5 20A

ELECTRIC PANEL

PANEL SX

PANEL DX

LAMP LAMP LAMP

MOTOR CONTACTOR

SAFETY CONTACTOR

NR. 2

HOUSINGS 6-WAYS

FAN MOTOR

MOTOR OVERLOAD

CUTOUT

DRAIN

SOLENOID

VALVE

WATER

INLET

SOLENOID

VALVE

TERMINAL BOARD

FUSE CARRIER

HEATING

ELEMENT

CONTACTOR

HEATING

ELEMENTS

INLET

PRESSURE

SWITCH

DOOR

MICROSWITCH

ALARM

WATER ALARM

MOTOR ALARM

ELECTRONIC CARD

208/240V

SAFETY

THERMOSTAT

SELECTOR SWITCH

OVEN

THERMOSTAT

122-482°F

DRAIN

THERMOSTAT

86-194°F

TIMER 120'

BUZZER

- 2 -

°F

105

120

100

150

200

250

300

350

400

450

485

°F

105

120

100

150

200

250

300

350

400

450

485

2. FEATURES

2.1 Construction details

LCE-61M

1) Steam vent

2) Adjustable foot

3) Condensate tray

4) Indicator lights

5) Cooking mode selector

6) Thermostat

7) Timer

8) Steam control knob

10 9 8 7 6 5 4 3 2

2223

120V

23 24

111213

1 - Terminal board

1B - Fuse carrier (F 0.5 A)

2 - Heating elements

3 - Motor contactor

4 - Drain solenoid valve

5 - Water inlet solenoid valve

6 - Inlet pressure switch

7 - Lighting = 2 x 25 W

8 - Heating element contactor

9 - Door microswitch

10 - Fan motor

12 - Electronic card

16 - Motor overload cutout

18 - Safety thermostat

19 - LC filter

21 - Oven temperature probe

22 - Food temperature probe

23 - Drain temperature probe

24 - Safety contactor

25 - Backup thermostat

208V3N

240V3N

WARNING: VOLTAGE BETWEEN L1 AND N MUST BE 120V

☞

WARNING

Disconnect the electrical supply

by setting the main power switch

to OFF.

ELECTRICAL DIAGRAM

OFF

3. NOTES FOR CUSTOMER SERVICE1.6

3.1 Replacement of functional components and reset procedures

The above operations must be carried out by skilled and authorised personnel.

Disassemble only the specified side panels. Do not remove the rear panel.

Replacing light bulbs or the diffuser glass

- remove the rh side panel by unscrewing the relative

screws

- unscrew the screw and nut shown in the figure and

withdraw the lampholder support; replace the bulb

with a bulb of identical specifications.

- to remove the diffuser glass for replacement, unscrew

the other three nuts inside the lampholder and

withdraw the glass.

Replacing fuses

Remove the lh side panel;

- the plug-in type fuse holders are located at the side of the

terminal board; replace with rapid-acting fuses (see value on

electrical diagram).

Resetting overload cut-outs

Remove the lh side panel.

- The overload cut-out disconnects the power supply to the motor

in the presence of overheating due to overload; before pressing

the reset button, find and eliminate the cause of the overload.

Resetting the safety thermostat

The safety thermostat shuts down the oven

when internal temperature exceeds 572°F.

To restart the oven:

- Remove the lh side panel.

- Allow the oven to cool for about 10 minutes,

find and eliminate the cause of overheating

and then press the reset button.

- 3 -

INSTRUCTIONS FOR THE USER

09 1999 II

39D0920

LCE-61M

Section A.

GENERAL INSTRUCTIONS

- 1 -

1. Contents

2. Hazards in the work environment

2.1 Fire

2.2 Accidents

2.3 Electricity

2.4 Gas

3. Correct use

3.1 Working in safety

3.2 What to do in the event of a malfunction

3.3 Prolonged period of non-use

3.4 Definitive deactivation of the equipment

4. Malfunctions

4.1 Problems, causes and remedies

5. Maintenance

5.1 Maintenance contract

5.1.1 User-serviceable parts

5.2 Advice

6. Cleaning

6.1 Cleaning of appliances

6.2 Cleaning of stainless steel

6.2.1 Ordinary daily maintenance

6.2.2 Precautions during use

6.2.3 Protecting the stainless steel

7. Observance of regulations

7.1 Standards and regulations

7.2 Liability

2.1 FIRE

Curtains, cloths, chopping-boards or other wooden objects must be kept a safe

distance from hobs and other heat sources; the same applies to vessels

containing alcohol, solvents or inflammable cleaning agents, etc. The risk of

fire in a kitchen is very high.

Fires usually start in a precise point and can be prevented from spreading if

panic is avoided. Hasty reactions may worsen the situation. Never use water to

extinguish an electrical fire; first disconnect the electrical power supply then

extinguish the fire using suitable materials or fire extinguishers.

2.2 ACCIDENTS

There is also a high risk of personal injury (burns, falls) in a commercial kitchen.

Make sure the handles of pans do not protrude from the hob, and frying pans

and other fryer equipment must not be left unattended at any time. Any oil or

grease spilled on the floor must be cleaned up immediately to prevent

slipping.

2.3 ELECTRICITY

The most serious hazards associated with electricity are those of fire

and electrocution.

Follow the safety instructions below:

• Electrical installations: all installation and maintenance should be

carried out by a qualified electrician in accordance with current safety

standards. The main switch must be easily accessible. Cables, plugs

and sockets must be kept in perfect condition.

• Safety: always turn off the main switch before cleaning or any other

operation on the appliance.

Never pull on a power supply cable to unplug an appliance from a

socket.

Do not attempt to repair a damaged cable with insulating tape or other

means, have the entire cable replaced by qualified personnel.

2.4 GAS

The smell of gas is a sign of a probable leak. In this event, close the main shut-off

valve, open doors and windows, and take care not to cause any sparks or

flames.

If you cannot identify the cause of the leak, call a qualified service engineer.

A high percentage of accidents happen because the gas appliances are not

checked regularly: gas appliances are only safe if they are kept in perfect

working order (see chapter 5).

Essential safety precautions when working with gas appliances

To light a gas burner, first bring the flame near to the burner and then turn on the gas.

It is important that the gas burns properly (blue flame) and that there are no restrictions in

the flueways, as these might give rise to dangerous emissions of carbon monoxide

fumes (which are even more hazardous than mains gas, because they are odourless

and give poisoning symptoms that may be confused with harmless disorders).

We strongly recommend the installation of electronic sensors by qualified personnel.

- 2 -

2. HAZARDS IN THE WORK ENVIRONMENT

Adhere scrupulously to the instructions in Section B and do not tamper with the appliance's

safety devices, as this would invalidate any warranty and release the manufacturer from all

liability.

The equipment may be utilised only for the specific uses for which it is intended (as indicated

in Section B).

Any other use is deemed improper and thus hazardous.

THE MANUFACTURER ACCEPTS NO LIABILITY FOR ANY DAMAGE, LOSS OR INJURY

DERIVING FROM INCORRECT INSTALLATION OR USE AND IN THIS CASE DOES NOT

GUARANTEE THE CORRECT OPERATING OF THE APPLIANCE.

3.1 WORKING IN SAFETY

Not to know or to underestimate the risks deriving from the incorrect or improper use of the

appliance can be very dangerous. It is important to adopt working habits in the daily use of the

appliances:

learn the correct use of the various appliances which comprise the

installation;

after each use, always make sure that all appliances are turned off and

then close the shut-off valve and/or turn off the main switch;

do not use inflammable cleaning agents and do not leave containers with these

substances near the appliance;

the appliance is intended for professional use and must be used by qualified

personnel only!

check the correct operation of the appliance every 6 months. On type B appliances, the

fume exhaust duct must also be checked.

Inexperience, negligence or haste may cause situations of emergency which otherwise could

have been avoided. Prevention is the first rule for working in safety. Ensure that the electrical

system is perfect order and that gas appliances are inspected regularly. Always think beforehand

of what you are about to do and how to do it, and act in such a way as to ensure your own safety

and that of your colleagues.

3.2 WHAT TO DO IN THE EVENT OF A MALFUNCTION

Do not attempt any repairs yourself. Turn off the main switch, gas shut-off valves,

water taps, etc. as applicable, and call a qualified service engineer.

We strongly recommend that you contact our Service Centre in your area, which

can provide the necessary expertise and equipment, and which maintains a stock

of original replacement parts.

3.3 PROLONGED PERIODS OF NON-USE

If the appliance is not to be used for a prolonged period, close the gas shut-off valve and/or turn

off the main switch. Clean the appliance thoroughly as indicated in Section B, and protect it

from dust with a cover allowing free air circulation.

3.4 DEFINITIVE DEACTIVATION OF THE EQUIPMENT

Seek assistance from qualified personnel.

- 3 -

☞

3. CORRECT USE

- 4 -

4.1 Problems, causes and remedies

The guide below will help the User to rectify minor faults; in the event of any other problems,

contact the approved Service Centre, the only service centre authorised to repair the

appliance.

• SMELL OF GAS

This may be an occasional leak: Boiling water has extinguished a flame, but in this case the safety device

intervenes and locks the gas outlet before a dangerous gas concentration is reached in the room. Close the

gas cock and aerate the room. If this is not the cause, have the equipment checked by skilled personnel.

• THE PILOT FLAME DOES NOT IGNITE

Check that the ignition device (whether electric, piezoelectric or electronic)

functions correctly; try igniting the pilot flame with a match.

There may be air in the piping, especially after a period of non-use; in this case, repeat the ignition

operation, this time trying for a little longer.

• THE PILOT FLAME DOES NOT REMAIN LIT

The control knob is being released too soon, before the thermocouple has had time to reach operating

temperature. Repeat the ignition operation, but keep the knob pressed in for a little longer.

• THE PILOT FLAME IGNITES BUT THE BURNER REMAINS OFF

Check that thermostat control knob is turned to a temperature setting and activate the

ignition enabling device (if present).

If the gas flow is controlled by an electric or electronic system, make sure the system is

receiving electrical power (any displays or indicator lights must be lit).

• DEFECTIVE COMBUSTION (YELLOW FLAME)

This may be caused by dirt in the burner or by clogged smoke pipes. It may also be caused by

dripping condensate created by an obstruction or dirt in the flue.

Call a competent service engineer.

• MALFUNCTION OF ELECTRIC EQUIPMENT

This may be due to the absence of a supply phase (frequent tripping of the overload

cutout): check any fuses and replace if necessary.

If either the thermal-magnetic circuit breaker or residual current device (RCD) trips continuously, call an

authorised service engineer.

• PROBLEMS WITH WASHING EQUIPMENT

Poor washing results (dishwashing machine, vegetable washer, etc.) may be due

to the lack of a supply phase (see above) or to too little water pressure, in which

case a pressure boosting device must be installed. It may also be necessary to

install a water softener if white deosits are left on dishes after washing.

• INSUFFICIENT COOLING IN REFRIGERATING EQUIPMENT

This may be due to incorrect positioning (near to heat sources), or to excessive ice on

the evaporator (appliances without automatic defroster), in which case it will be

necessary to defrost manually

• INSUFFICIENT AIR SUCTION IN EXHAUSTING SYSTEMS

Ensure all grease filters are kept clean.

4. MALFUNCTIONS

- 5 -

5. MAINTENANCE

5.1 MAINTENANCE CONTRACT

It is advisable to have the equipment regularly checked by a qualified service

engineer so as to ensure its efficiency and to guarantee maximum working safety.

We therefore recommend that the user enters into a maintenance contract with

specialised companies capable of guaranteeing the following operations:

Maintenance of service installations

Regular inspection of appliances

Conversion operations (change of gas type or operating voltage)

Repairs.

5.1.1 User-serviceable parts

The user is only authorised to replace any deteriorated service components

(handles, removable basins, grilles, etc.). The user is not authorised to

replace functional components or to tamper with the appliance in any

way.

The parts that may be replaced by the user are explicitly listed in section 2 of

manual B together with instructions for their replacement. If this information is

missing, consult a qualified service engineer.

N.B.: intentional damage, or damage due to lack of care or

negligence or to failure to observe the prescriptions,

instructions and standards, or due to incorrect connections

or non-authorised tampering with the appliance, negate any

guarantee or liability on the part of the manufacturer.

5.2 ADVICE

Make a note of the emergency phone-number

of your qualified service engineer.

☞

6. CLEANING

6.1 CLEANING OF APPLIANCES

•

Before cleaning, close the main gas valve and/or the main electrical power

switch and allow the appliance to cool.

• To clean any stainless steel, chromium-plated, enamelled, plastic,

duraluminium or painted parts, use lukewarm water and non-abrasive, non-

corrosive commercial detergents. Rinse and dry thoroughly after cleaning.

• Never use water jets

directly on the appliances for cleaning, particularly high-

pressure water jets. See also the detailed cleaning instructions indicated in

Section B.

• For the proper care of stainless steel parts, adhere scrupulously to the

recommendations below.

6.2 CLEANING OF STAINLESS STEEL

Stainless steel is so called because it is not affected by oxidation; this is due to a thin molecular

layer of oxide on the surface which protects against further oxidation.

There are, however, substances which can modify or destroy this layer, giving rise to corrosion;

besides preventing the protective film of oxide from reforming, these substances corrode the

stainless steel itself and can cause irreparable damage.

It is therefore necessary to prevent this by choosing correct cleaning products and by complying

with the following simple recommendations: never forget that when using these appliances, the

first and fundamental rule is to guarantee that the treated products are both non-toxic and

hygienic.

Before using any detergent to clean either the stainless steeI or the immediate and surrounding

floor area, always ask your supplier for the most suitable product which does not cause corrosion

on the steel itself; the onset of rust is most commonly caused by the use of unsuitable cleaning

materials (strongly acid chlorate based detergents) or on inadequate maintenance.

6.2.1 Ordinary daily maintenance

Carefully and frequently cIean the surfaces using a damp cloth; use soap and water

or normal detergents, so Iong as these do not contain abrasives or chlorine

based substances such as sodium hypochlorite (bleach), hydrochloric acid or other

such solutions. These products quickly and irrepairably corrode stainless steel.

When cleaning fIoors underneath or near the appliances, never use the above

mentioned products as vapours or splashes could subject the steel to similar

destructive effects.

Only ever rub in the direction of the satining, then thoroughly rinse with clean water

and carefully dry.

Spots of baked food: wash spots of baked food with hot water before they

have time to harden. If the residue has already hardened, use soap and

water or detergent without chlorate, using a wooden spatula or fine

stainless steel wool if necessary; thoroughly rinse and dry.

- 6 -

OFF

☞

Scale deposits: scale deposits at the bottom of tanks, pans, etc., must be removed with

commercial descaling products applied according to the relative instructions.

Scoring: scratches on the surfaces must be smoothed with very fine stainless steel wool,

or synthetic fibrous abrasive pads, by rubbing in the direction of the satining; rinse well and

dry. Never use wire wool on stainless steel surfaces since very small iron deposits could

remain there and create the formation ot rust by contamination.

Rust: water supply pipe, inevitably convey particles of rust dissolved in the water especially

in new installation plants or when taps are opened after a period of inactivity. These iron

deposits must not be allowed to remain on the stainless steel since

they produce rust by contamination.

Use suitable products to remove any rust marks, from companies

which produce detergents for industrial use.

After application, thoroughly rinse with clean water, neutralizing the

action of the product with an alkaline detergent normally used to clean

such appliances or with another specific product.

Burns: to eliminate burns or scorch marks from the steel, use soft

stainless steel wool or abrasive latex soap, carefully rub in the

direction of the grain of satin finish and take care to prevent the

surface from becoming scratched; thoroughly rinse and dry.

6.2.2 Precautions during use

Sauces and condiments: all stainless steel vessels used to hold acid ingredients (vinegar,

salt, lemon juice, tomato, etc.) must be thoroughly cleaned.

Use only fine grain salt as an additive to cooking procedures.

Do not allow any salt deposits to remain in pans or containers after use.

Store containers uncovered.

6.2.3 Protecting the stainless steel

When not in daily use, stainless steel is best treated with a thin film of oil, vaseline or

similar oil based product.

- 7 -

☞

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Lang LCE-61M User manual

Brand: Lang

Model: LCE-61M

Category: Kitchen & houseware accessories

Type: User manual

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Lang LCE-61M User manual

Lang LCE-61M User manual

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