Lang LCE-61M User manual

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.

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"
2"
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"
1
/
2
Ø
3
/
4
"
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.
21
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.
3
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
ELECTRIC PANEL
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 -
0
°F
0
50
45
0
5
10
15
20
25
60
75
90
105
120
70
90
30
10
100
150
200
250
300
350
400
450
485
1
2
3
0
°F
0
50
45
0
5
10
15
20
25
60
75
90
105
120
70
90
30
10
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
4
5
6
7
8
L
1
L
2
L
3N
1
A1
A2
10
16
U1
V1
W1
U2
V2
W2
77
7
F1
F2
1B
19
LC
L
U
L
U
10 9 8 7 6 5 4 3 2
1
12
21
2223
120V
N
L
F1
F2
R1
R2
R3
R4
R5
R7
F3
18
19
20
21
22
23 24
25
26
27
28
29
30
111213
15
16
17
14
6
4
5
3
24
25
18
9
8
2
A2
A2
A1
A1
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
T
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
1
7
2
3
5
6
8
4
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

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.

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