Lang PB-24-6 User manual

Brand: Lang

Model: PB-24-6

Type: User manual

This manual is also suitable for

PB-12

Lang Manufacturing Company 6500 Merrill Creek Parkway Everett, WA 98203

Part Number: 60801-17 Phone: 425-349-2400 Fax: 425-349-2733

Installation, Operation, Concept Training, Maintenance, &

Troubleshooting

Model: PANE BELLA PB-24-6 & PANE BELLA UNO PB-12

THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.

READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND

WARNINGS CONTAINED IN THIS MANUAL.

FOR YOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE

VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY

OTHER APPLIANCE.

POST IN A PROMINENT LOCATION

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.

Model #: Purchased From:

Serial #: Location:

Date Purchased: Date Installed:

Purchase Order #: For Service, Call:

TABLE OF CONTENTS

CHAPTER PAGE

TABLE OF CONTENTS................................................................................3

READ FIRST..................................................................................................4

EQUIPMENT DESCRIPTION.......................................................................6

UNPACKING.................................................................................................8

INSTALLATION............................................................................................9

INITIAL START-UP......................................................................................11

OPERATION..................................................................................................12

CONCEPT DEVELOPMENT........................................................................13

CLEANING & MAINTENANCE PROCEDURES......................................27

10.

TROUBLESHOOTING..................................................................................30

11.

PARTS LISTS.................................................................................................32

12.

WIRING DIAGRAMS....................................................................................34

13.

WARRANTY..................................................................................................37

IMPORTANT READ FIRST IMPORTANT

CAUTION:

THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97

KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75

KILOGRAMS). FOR SAFE HANDLING, INSTALLER

SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY

APPROPRIATE MATERIALS HANDLING EQUIPMENT

(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK)

TO REMOVE THE UNIT FROM THE SKID AND MOVE

IT TO THE PLACE OF INSTALLATION.

CAUTION:

ANY STAND, COUNTER OR OTHER DEVICE ON

WHICH THE GRIDDLE WILL BE LOCATED MUST BE

DESIGNED TO SUPPORT THE WEIGHT OF THE

GRIDDLE.

CAUTION:

SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

DANGER:

THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE

APPLIANCE COULD RESULT IN ELECTROCUTION

AND DEATH.

WARNING:

INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH

ELECTRICITY. IMPROPER INSTALLATION CAN

CAUSE INJURY TO PERSONNEL AND/OR DAMAGE

TO EQUIPMENT. UNIT MUST BE INSTALLED IN

ACCORDANCE WITH ALL APPLICABLE CODES.

NOTICE:

The data plate is located on the back of each griddle.

The griddle voltage, wattage, serial number, wire

size, and clearance specifications are on the data

plate. This information should be carefully read and

understood before proceeding with the installation.

NOTICE:

The installation of any components such as a vent

hood, grease extractors, fire extinguisher systems,

must conform to their applicable National, State and

locally recognized installation standards.

NOTICE:

During the first few hours of operation you may

notice a small amount of smoke coming off the

griddle, and a faint odor from the smoke. This is

normal for a new griddle and will disappear after the

first few hours of use.

CAUTION:

ALWAYS KEEP THE AREA NEAR THE APPLIANCE

FREE FROM COMBUSTIBLE MATERIALS.

CAUTION:

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN

AND DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY,

TO AVOID THE DANGER OF SLIPS OR FALLS.

IMPORTANT READ FIRST IMPORTANT

WARNING:

KEEP WATER AND SOLUTIONS OUT OF CONTROLS.

NEVER SPRAY OR HOSE CONTROL CONSOLE,

ELECTRICAL CONNECTIONS, ETC.

CAUTION:

MOST CLEANERS ARE HARMFUL TO THE SKIN, EYES,

MUCOUS MEMBRANES AND CLOTHING.

PRECAUTIONS SHOULD BE TAKEN TO WEAR RUBBER

GLOVES, GOGGLES OR FACE SHIELD AND

PROTECTIVE CLOTHING. CAREFULLY READ THE

WARNING AND FOLLOW THE DIRECTIONS ON THE

LABEL OF THE CLEANER TO BE USED.

WARNING:

ALWAYS HOLD THE UPPER GRILL OPEN WHILE

CLEANING TO PREVENT INJURY IN CASE OF GRILL

CLOSING.

CAUTION:

DO NOT USE ICE OR WATER TO CLEAN THE COOKING

SURFACE WHILE THE GRIDDLE IS HOT. THE GRILL IS

MADE OF CAST IRON AND MAY CRACK FROM A

RAPID TEMPERATURE CHANGE.

NOTICE:

Service on this, or any other, LANG appliance must be

performed by qualified personnel only. Consult your

authorized service station directory or call the factory at

1-800-224-LANG (5264), or WWW.LANGWORLD.COM

For the service station nearest you.

WARNING:

BOTH HIGH AND LOW VOLTAGES ARE PRESENT

INSIDE THIS APPLIANCE WHEN THE UNIT IS

PLUGGED/WIRED INTO A LIVE RECEPTACLE. BEFORE

REPLACING ANY PARTS, DISCONNECT THE UNIT

FROM THE ELECTRIC POWER SUPPLY.

CAUTION:

USE OF ANY REPLACEMENT PARTS OTHER THAN

THOSE SUPPLIED BY LANG OR THEIR AUTHORIZED

DISTRIBUTORS CAN CAUSE BODILY INJURY TO THE

OPERATOR AND DAMAGE TO THE EQUIPMENT AND

WILL VOID ALL WARRANTIES.

EQUIPMENT DESCRIPTION

Lang Model: Lang Model: PB-24 & PB-12

PANE BELLA GRILL &

PANE BELLA UNO

Exterior Construction

PANE BELLA, PB-24

•

The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)

for upper element swing, 14” (35.56cm) Deep, and 24” (60.96) Wide.

•

The grill surface is made of two upper and one lower gray iron casting grill surfaces.

PANE BELLA UNO, PB-12

•

The grill dimensions are 12.25” (31.12cm) High (allow an additional 13” (33.02cm)

for upper element swing, 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.

•

The grill surface is made of an upper and lower gray iron casting grill surface.

Operation

•

Each twelve-inch section has its own thermostat and timer.

Controls

•

Each PANE BELLA Grill comes with controls which include:

An independently controlled thermostat for each section.

A separate timer for each section.

Technical

PB-24

•

Grill operates on 208, 220, or 240 Volts. It is shipped with a Power Cord and Plug

attached.

•

Counter space required is 14” (35.56cm) Deep, and 24” (60.96) Wide.

•

The grill weighs 130 lbs. (58.97 kg).

PB-12

•

Grill operates on 120.

It is shipped with a power cord and standard plug attached.

•

Counter space required is 14” (35.56cm) Deep, and 13.25” (33.66cm) Wide.

•

The grill weighs 70 lbs. (31.75 kg).

EQUIPMENT DESCRIPTION CONT’D

Ventilation and Clearances

Standard minimum clearance from

combustible

construction is as follows:

1 inches from sides

4 inches from back

inches from floor

The installation of any components such as a vent hood, grease extractors, and/or fire

extinguisher systems, must conform to the there applicable nationally recognized

installation standards.

Electrical Specifications

ELECTRICAL SPECIFICATIONS

Model Number Volts Watts Amps Wire

208 3240 15.58 12 GA

220 3625 16.48 12 GA

PB-24

240 4314 17.98 12 GA

PB-12 120 1620 13.5 12 GA

UNPACKING

4.1 Receiving the Griddle

Upon receipt, check for freight damage, both visible and concealed. Visible

damage should be noted on the freight bill at the time of delivery and signed by the

carrier's agent. Concealed loss or damage means loss or damage which does not

become apparent until the merchandise has been unpacked. If concealed loss or

damage is discovered upon unpacking, make a written request for inspection by the

carrier's agent within 15 days of delivery. All packing material should be kept for

inspection. Do not return damaged merchandise to Lang Manufacturing Company.

File your claim with the carrier.

4.2 Location

Prior to un-crating, move the griddle as near its intended location as practical. The

crating will help protect the unit from the physical damage normally associated

with moving it through hallways and doorways.

4.3 Un-crating

The griddle will arrive completely assembled inside a wood frame covered by

cardboard box and strapped to a skid.

Remove the cardboard cover, cut the

straps and remove the wood frame.

CAUTION:

THE GRIDDLE PB-24 WEIGHS 130 LBS. (58.97

KILOGRAMS) & PB-12 WEIGHS 70 LBS. (31.75

KILOGRAMS). FOR SAFE HANDLING, INSTALLER

SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY

APPROPRIATE MATERIALS HANDLING EQUIPMENT

(SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) TO

REMOVE THE UNIT FROM THE SKID AND MOVE IT TO

THE PLACE OF INSTALLATION.

CAUTION:

ANY STAND, COUNTER OR OTHER DEVICE ON WHICH

THE GRIDDLE WILL BE LOCATED MUST BE

DESIGNED TO SUPPORT THE WEIGHT OF THE

GRIDDLE.

CAUTION:

SHIPPING STRAPS ARE UNDER TENSION AND CAN

SNAP BACK WHEN CUT.

Remove griddle from skid and place in intended location.

INSTALLATION

DANGER:

THIS APPLIANCE MUST BE GROUNDED AT THE

TERMINAL PROVIDED. FAILURE TO GROUND THE

APPLIANCE COULD RESULT IN ELECTROCUTION AND

DEATH.

WARNING:

INSTALLATION OF THE UNIT MUST BE DONE BY

PERSONNEL QUALIFIED TO WORK WITH ELECTRICITY.

IMPROPER INSTALLATION CAN CAUSE INJURY TO

PERSONNEL AND/OR DAMAGE TO EQUIPMENT. UNIT

MUST BE INSTALLED IN ACCORDANCE WITH ALL

APPLICABLE CODES.

NOTICE:

The data plate is located on the back of each griddle. The

griddle voltage, wattage, serial number, wire size, and

clearance specifications are on the data plate. This

information should be carefully read and understood

before proceeding with the installation.

NOTICE:

The installation of any components such as a vent hood,

grease extractors, fire extinguisher systems, must

conform to their applicable National, State and locally

recognized installation standards.

5.1 Electrical Connection

Follow the receptacle manufacturer’s instructions when connecting the receptacle

to the power supply.

The electrical connection must be made in accordance with local codes or in the

absence of local codes with NFPA No. 70 latest edition (in Canada use: CSA STD.

C22.1).

The electrical service entrance is provided by a cord and plug located at the rear of

the appliance.

The plug provided with the PB-24 is a L6-30P, PB-12 is standard. The receptacle

must be supplied by the installer and for a PB-24 is a L6-30R, PB-12 is standard.

Supply wire size must be large enough to carry the amperage load for the number

of appliances being installed. Wire size information can be found on the data plate

and on the chart below.

ELECTRICAL SPECIFICATIONS

Model Number Volts Watts Amps Wire

208 3240 15.58 12 GA

220 3625 16.48 12 GA

PB-24

240 4314 17.98 12 GA

PB-12 120 1620 13.5 12 GA

INSTALLATION CONT’D

5.2 Ventilation and Clearances

Standard minimum clearance from

combustible

construction is as follows:

1 inches from sides

4 inches from back

1 inches from floor

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

fire extinguisher systems, must conform to the there applicable nationally

recognized installation standards.

5.3 Hood Stop

Place the Hood Down Stop onto the two studs, with

half moon crescent in the up position, using the center

two holes.

Screw the 1/4-20 Wing nuts onto the studs until tight.

Repeat above two steps for other side.

INITIAL START UP

6.1 Initial Start Up

Before starting the grill for the first time, clean the grill body and cooking surfaces

with a mild soap and water solution then rinse with clear water and dry.

Close the upper cooking surface and turn the temperature dial to position number 1

for 2 hours to evaporate any moisture that may be in the elements and grill castings.

After 2 hours, turn the temperature dial to position 4 for 1/2 hour.

The grill may emit a small amount of smoke as the cooking surfaces passes the 300

degree point. Do not be alarmed, as the smoke is caused by oils associated with the

manufacturing process, and will stop when the grill reaches 350 degrees.

6.2 Seasoning the Cooking Surfaces

The cooking surfaces must be "seasoned" in order to eliminate product sticking.

To season, set the dial to position 2.

Once at temperature (the indicator lamp will go Off), spray the upper and lower

cooking surfaces with a non-salted vegetable oil such as Pam



Allow the grill to stand at temperature until the cooking surfaces look dry then

spray them again.

Turn the temperature dial to position number 4 and wait until the indicator lamp

goes out then repeat the procedure.

NOTICE:

During the first few hours of operation you may notice a

small amount of smoke coming off the griddle, and a

faint odor from the smoke. This is normal for a new

oven and will disappear after the first few hours of use.

6.3 Product Sticking Hint

The seasoning process is intended to eliminate product sticking. Given the nature

and diversity of different products grilled on the Pane Bella some sticking may

infrequently occur. The utilization of a spatula will enable the operator to gently

release or “pop” any product that may stick to upper or lower platens.

OPERATION

7.1 Setting the Temperature

CAUTION:

ALWAYS KEEP THE AREA NEAR THE APPLIANCE FREE

FROM COMBUSTIBLE MATERIALS.

CAUTION:

KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND

DRY. IF SPILLS OCCUR, CLEAN IMMEDIATELY, TO

AVOID THE DANGER OF SLIPS OR FALLS.

The grill is divided into a left and right cooking section with upper and lower cooking

surfaces.

A single thermostat controls each section's upper and lower cooking surface.

The temperature range of each thermostat is approximately 100 to 650 degrees

Fahrenheit, Number 1 on the dial equals approximately 200 degrees, 7 equals

approximately 650 degrees.

To set the temperature, turn the thermostat dial until the line on the knob is pointing

at the desired number.

Close the upper cooking surface during preheat and idle periods.

An indicator lamp next to the thermostat dial will glow until the cooking surfaces

reach the set temperature. Once at the set temperature, the indicator lamp will go Off.

Conservation Hint:

Close the upper cooking surfaces during preheat and idle times. The grill will require

far less energy to remain at temperature.

7.2 Setting the Timers

Each cooking section has a 15-minute timer.

To set the timer, turn the timer dial past 10 then back until the line on the knob is

pointing at the desired time.

The timer will sound a single ring when the timer has counted down to zero.

The timer does not control the cooking section.

7.3 Loading the Grill

Open the upper cooking surface by raising the handle to the full up position.

Place the product in the center of the lower cooking section.

Grasp the handle of the upper cooking surface and gently lower it onto the product.

Set the timers for the desired cooking time.

When the bell sounds, raise the upper cooking surface and remove the product.

Clean the upper and lower cooking surfaces, with the Pane Bella cleaning tool,

between each load.

7.4 Suggested Times and Temperatures

The Panini Sandwich cooks at temperature dial position number 5 for approximately

3 minutes depending on the bread. We suggest a porous Focaccia bread.

CONCEPT DEVELOPMENT

8.1 Introduction

Congratulations! You have purchased the finest grill, of its kind, on the market today

and the best support network available to help your business be a success.

The

PANE BELLA

Grill (“pane” for bread, “bella” for beautiful) is the most durable

and proven grill on the market, has a one year parts and labor on-site warranty and the

best knowledge in the business to help you in using it. The heart of the story is the

many applications that may be used on the Pane Bella and the Return On Investment

(ROI) that can be achieved. We hope your business may develop a distinctive

position in the marketplace with the Pane Bella and that your customers keep coming

back.

Traditional European cooking concepts may change dramatically as they adapt to the

American culture. The concept of “panini” has been transformed making the menu

option a meal instead of a snack or converting the concept to home meal replacement

(HMR) within retail grocery delis. We have developed many varied applications to

the Pane Bella concept that in many cases make the grill the only cooking equipment

you may ever need. The Pane Bella was made for the rigors of the American kitchen

or delicatessen with these applications in mind.

NEW VALUE-ADDED FEATURES, EFFECTIVE MARCH 1

, 1999

•

Two (2) year part and service warranty

•

FREE Pane Bella Kleen Starter Kit offer (upon completion & our receipt of

warranty card)

•

FREE Pane Bella Point-Of-Purchase Start-Up Package

•

FREE Complete Owners/Concept Operation Manual

Please call Joel Edwards, Division Manager, Pane Bella Division, Lang

Manufacturing at

800-882-6368 extension 743 or e-mail at joele@langworld.com

should you have any questions

The Lang team will help you explore all these options

and even more.

8.2 Panini

Bread is basic to the way Italians eat and they have devised a variety of ways to enjoy

it. One variation is the creation of the panini sandwich. “Panini” is Italian for “little

breads”. It is synonymous with sandwiches in Italy. A distinctive sandwich familiar

throughout Italy, the pressed grilled panino (panini in plural) is has gained a

tremendous foothold in America.

In America, 42% of all meals served are sandwiches. The “panini” or grilled

sandwich concept merchandises the utilization of upscale breads and gourmet

ingredients, not the traditional 3, 4 or 5 ounces of meat normally found in most cold

sandwiches. In this design the customer receives an upscale, hearty, hot and satisfying

sandwich. The operator utilizes these features to gain a larger profit margin with an

upscale grilled gourmet item that distinguishes his business from the competition.

CONCEPT DEVELOPMENT CONT’D

These light, flavorful and nutritious sandwiches can be found across the country. The

Americans have used their creativity and added a twist to the art of panini sandwich

making. Panini sandwiches are filled with combinations of gourmet ingredients such

as prosciutto, roasted red peppers, pesto, fresh sweet basil, sun-dried tomatoes. The

sandwiches are made with focaccia or rustic porous breads sliced and grilled with

striped grill marks. The uniqueness is in the grilling itself. It is a gentle heat that

crisps the bread while steaming the ingredients on the inside without drying it out.

When you couple these product features with the art of performing the grilling right

in front of the customer, your restaurant becomes a theater.

8.3 Menu Applications

Panini, Focaccia, or European Gourmet Sandwiches

Utilizing any flavor profile of focaccia bread imaginable, smoked or plain meats,

fresh vegetables, herb or herb pastes, gourmet sandwiches can be grilled within two

(2) to four (4) minutes depending upon thickness. Recipes give limitless variations

with focaccia bread, firm sour dough bread, baguettes, par baked pizza dough, rolls,

English muffins, and bagels. Egg dipped breads can be grilled to create wonderful

Monte Cristo sandwich profiles.

Breakfast Menu Options

English muffins and bagels designed with Canadian bacon, ham, cheeses, and

appropriate spices can be combined for quick, easy breakfast menus. The grilling of

eggs on the grill, precooked eggs, or even scrambled eggs done with an espresso

steaming wand can be added if desired. Egg dipped French toast or on day old

cinnamon rolls is a breeze on the Pane Bella in less than two (2) minutes.

Toasted Bagels and Breads

The Pane Bella can toast bagel halves in as little as 15-45 seconds. This feature

provides quick service, multiple use and eliminates the need for bagel conveyor

toaster purchases. This method may be applied to many different varieties of nut and

berry breads.

Quesadillas

Every flavor profile imaginable can be grilled in two (2) minutes. Melting the cheese

and heating the inner ingredients to desired temperature and freeing up space and

time on other cooking grills.

Grilled Vegetables

Roasted red peppers and grilled eggplant are just for starters. The Pane Bella can grill

onions, shitake or portabella mushrooms, zucchini, asparagus or virtually any

vegetable in minutes to whatever doneness desired. They can be served alone on

shish kabobs skewers or can be added to a sandwich.

Grilled Fajitas, Shish Kabobs and Grilled Meats

Grilled chicken, beef, shrimp, or any other meats can be prepared in less than half the

cooking time whether in the form of fajitas or skewered for shish kabob. A 5 oz.

chicken breast can be grilled at setting “7” in three and one half (3.5) minutes to 160

degrees internal temperature. A 10 oz. New York strip steak can be grilled at setting

“7” in eight (8) minutes to well done. Venting or hood requirements may apply for

raw meats, we recommend that you consult your local health department for

regulations.

CONCEPT DEVELOPMENT CONT’D

Desserts

To satisfy those late night customers focaccia desserts can be grilled to perfection in

minutes with melted white or dark chocolate, sweetened ricotta cheese, and fresh

fruits. All can be finished with ice cream or whipped cream.

Pane Bella Menu Merchandising Low-Fat & Ingredient Healthy

Recipe design can be created to offer low fat applications with low saturated fats and

cholesterol. The grill is designed to be non-stick and grease-free, utilizing only an

occasional application of non-stick vegetable aerosol throughout the day’s grilling.

With the quick searing action of double-sided grilling, healthy ingredients such as

low-fat meats and garden fresh vegetables can be utilized.

Children’s Menu Options

Merchandising inexpensive sandwiches and marketing for children will draw an

expanded adult crowd as more families are dining or lunching with their children.

Simple menu options, such as, grilled peanut butter and jelly on plain focaccia or

bagels are a hit.

8.4 Return on Investment (ROI)

The Pane Bella Grill concept provides much more than the equipment. It offers the

ability to create a unique new profit center within your business with one of the

highest Return On Investment (ROI) opportunities on the market. Please review the

following returns using the program support Lang Manufacturing can offer to help

you win with this concept.

Sandwiches Per Day 15

50 100 150

Sales per Month $2,228

$3,713

$7,42 $14,850 $22,275

Goods Sold * $562

$938

$1,875 $3,750 $5,625

Profit per Month $1,666

$2,775

$5,550 $11,100 $16,650

Profit per Year $19,992 $33,300 $66,600 $133,200 $199,800

All figures are based upon:

Average Retail Price Per Sandwich $4.95

Average Cost Of Goods $1.25

30 Days Per Month

Excludes Labor

US$$$

CONCEPT DEVELOPMENT CONT’D

Integrating the

Pane Bella

grill into your establishment will offer many benefits.

Above all, being profitable is a significant and key component. Introducing Panini

sandwiches presents a simple avenue to increase your bottom line. Because of its

design, the food cost of panini sandwiches is in the 25% range. A typical cafe

averages 25 sandwiches per day. Higher traffic locations average twice that. Based

on the chart above, the typical cafe (averaging 25 sandwiches per day) will have your

Pane Bella

grill paid for within the first month.

The concept of “panini” is to merchandise the bread, not 3-4-5 ounces of meat. The

bread provides great appeal and lends to a hearty sandwich. We recommend the

following national companies for bread ideas or source bread from a local baker.

Please call the following companies for local distributor information:

8.5 Ingredients and Recipes

Breads: plain or flavored focaccia, hard crusted Italian breads, bruschetta, panchetta,

firm sour dough, rye or grain breads, tortillas, baguettes, rolls, bagels, English

muffins, par-baked pizza dough, and pita breads

Cheeses: provolone, mozzarella, gorgonzola, smoked cheddar, brie, buffalo

mozzarella, cream cheese, Swiss, havarti, cambozola, taleggio, and fontina, to name

just a few

Meats: smoked or plain turkey, ham or black forest ham, prosciutto, salami, ahi or

regular tuna, pastrami, chicken, pepperoni, smoked salmon or trout, crab,

roast/corned beef

Vegetables: sun dried or regular tomatoes, red or Walla Walla sweet onions, red or

green or yellow peppers, eggplant, spinach, artichokes, shitake or regular mushrooms,

asparagus, and pepperoncini

Herb and Pastes: fresh sweet basil, capers, parsley, cilantro, arugula, red pepper

flakes, garlic, pesto, sun dried tomato paste, slivered almonds, curry, and black olive

paste

RECIPES

The Roma:

provolone, mozzarella, gorgonzola, artichokes, sweet basil, roasted red

peppers

The Cosenza:

provolone, prosciutto, sun-dried tomatoes, sweet basil, roasted red

peppers

The Siciliano:

smoked turkey, smoked cheddar, gorgonzola, sliced pepperoncini, red

onion

Black forest ham, sun-dried tomatoes, mozzarella, green pepper rings, red onion

slices

Provolone, cambozola, sun-dried tomatoes, marinated artichokes, red onion,

mushrooms, basil

Fontina, grilled eggplant, sun-dried tomatoes, sweet basil

Grilled asparagus, brie, slivered almonds, lime-garlic aioli

Grilled eggplant, roasted red peppers, fresh buffalo mozzarella, sun-dried tomato

paste, basil

CONCEPT DEVELOPMENT CONT’D

Grilled chicken breast, mango-mayonnaise, roasted asparagus, red peppers, spinach

leaves

Smoked turkey, provolone, chopped fresh sweet basil, artichoke hearts, sliced

tomatoes, red onion

Smoked salmon or lox, non-fat cream cheese, capers, sliced red onion

Crab or tuna salad (low-fat if yogurt is used) Swiss cheese, fresh basil, red pepper

chili flakes

Grilled ahi tuna-flaked, anchovies, raw chopped garlic, red chili flakes, provolone

cheese

Grilled fish (catfish, trout, salmon) papaya slices curry mayonnaise or yogurt, fresh

mint or basil

Fresh spinach, provolone, fresh mozzarella, red onions, chopped fresh sweet basil

Grilled chicken breast (julienne), yogurt, mint leaves, sliced jalapenos, grilled

eggplant slices

Prosciutto, creamy havarti, sliced tomatoes, sliced red onions, chopped fresh sweet

basil

Grilled chicken breast (julienne cut), fontia cheese, sliced tomatoes, sliced

mushrooms

Smoked trout, black olive paste (marscapone), fresh spinach leaves, red bell peppers,

onions

Pepperoni, salami, green pepper rings, red onion slices, mozzarella

Tomato chili bread, jack cheese, anaheim chilis (canned/uncut), cilantro, black olives,

gr. onion

BLT - well done grilled bacon, sliced tomatoes, spinach leaves

French Dip - thin sliced roast beef, mozzarella, served with side of au jus

Quesadillas

- cheddar cheese, taco meat, chopped onions, peppers between tortillas

Tortillas, low-fat cheese, roasted anaheim chilis, fresh cilantro, sliced tomatoes,

papaya salsa

1 flour/1 corn tortilla, sharp cheddar, jalepenos, carnitas (pork or chicken), tomatoes,

onions

Breakfast- tortillas, scrambled eggs diced green onions or chives, crisp bacon,

cheddar or jack cheese

Grilled onions, mixture red/green/yellow peppers, anaheims, cilantro,

chicken/pork/beef

Greek

- vinaigrette spread, feta cheese, black olives, tomatoes, cucumbers

English -

Stilton cheese, cream cheese, chutney, sliced radishes, sliced cucumbers,

watercress

Irish -

Corned beef, Dijon mustard, sliced boiled red potatoes, sliced red onions, jack

cheese

Thai -

Sliced grilled chicken breast, spicy peanut sauce, cucumber slices, chopped

fresh sweet basil

French -

Liver pate’, cornichons, Dijon mustard, brie cheese

CONCEPT DEVELOPMENT CONT’D

Lo-cal -

Sliced tomatoes/cucumbers/red onions, fresh herbs, low-fat ricotta cheese,

non-fat sour cream

All American Dessert Panini - plain focaccia, apple slices, sugar, cinnamon, cheddar

cheese

Dessert Panini - powered sugar sweetened ricotta cheese, chocolate chips, any fresh

fruit

Cannoli-Cream Panini - Chopped almonds, ricotta cheese orange zest, shaved

bittersweet chocolate

Panini Spread - green onions, fresh basil, fresh parsley, chopped green olives, honey

Dijon mustard

Pesto spread, sun-dried tomato paste, flavored olive oils, freshly chopped sweet basil

8.6 Grilling on the Pane Bella

•

Once grill is pre-heated and set temperature is reached, raise the lid (upper

cooking surface) by lifting the handle to the full upright position.

•

Place the menu item in the center of the lower cooking surface.

•

Lower the upper cooking surface gently onto the item.

•

Set the timer for the desired cooking time. To set the timer, turn the timer dial

past 10, then back until the line on the knob is pointing to the desired time.

•

When the bell sounds, raise the upper cooking surface. If the menu item is

grilled to your satisfaction, remove the item. Grilling is complete.

•

Clean the upper and lower cooking surfaces with the scraping tool provided with

the grill.

Always clean surfaces after each item is grilled.

•

A typical panini sandwich cooks for 3 minutes at approximately 400-450º

Fahrenheit (5½ on the temperature dial). For favorable results, porous focaccia

bread is recommended, although any bread may be used.

Please keep in mind that grilling times for any product on the Pane Bella are a matter

of simple physics principles, given the nature of the product being grilled: how thick

the product is; how dense the product is; what is the temperature of product to be

grilled (i.e. frozen, refrigerated, room temperature), etc…

CONCEPT DEVELOPMENT CONT’D

8.7 Sandwich Preparation Guidelines

Sandwich layering, (top to bottom)

BREAD (TOP)

SPREAD (step 4)

CHEESE (step 8)

VEGETABLES (step 7)

MEAT (step 6)

CHEESE (step 5)

SPREAD (step 4)

BREAD (BOTTOM)

PREPARARTION STEPS

Prepare, cut or slice all ingredients

Prepare all bread to be utilized. With focaccia bread, sheet pan size or round

focaccia should be cut horizontally with serrated knife to make two even horizontal

halves.

(It may be easier to first cut sheet pan size bread vertically in half, offering two half-

sheet pans of bread to work with)

Lay bread halves, side by side, open face.

Cover the spread

lightly

on the inside of both horizontally cut bread halves, just

enough to coat.

Cover bottom first half of bread with one layer of cheese slices. (Cheese provides

protection from inner water based ingredients, such as the vegetable and meats from

moistening bread)

6) C

over cheese with thin layer of meat.

Layer vegetables (thin sliced red onions, tomatoes, etc....).

Add another layer of cheese to the top of sandwich.

Finally place uncovered half of bread over the covered half and you have a

sandwich.

10)

Cut sandwich into portions (i.e. 4’X 4’ for the sheet pan focaccia “pizza size

slices” for the round focaccia)

GRILLING

Preheat grill to setting #5, recommended for sandwiches

Place sandwich portion on grill and set top grill plate on sandwich, pressing

slightly.

Set timer for approximately 3 minutes. Sandwich grilling depends on three (3)

variables that may be adjusted for desired cooking.

(a) Bread density, (b) grill

temperature, and (c) time duration of cook.

Grill testing should be done to obtain

desired results.

Remove sandwich from grill and place in either a sandwich wrap or put on plate

depending upon desired presentation.

CONCEPT DEVELOPMENT CONT’D

DESIRED SANDWICH CHARACTERISTICS

1) Bread should be hot and crisp on the outside, inner ingredients warm and moist on the inside.

2) Cheese should have melted thoroughly over the inner ingredients from top and bottom.

3) Inner sandwich temperature should be very warm but not hot enough to burn palate.

8.8 Pane Bella Sandwich Preparation

(Copy this page out of the manual, fill in all ingredients you have designed for your sandwich menu, laminate

the page so it does not get soiled and place near preparation table so employees will have permanent

instructions for sandwich preparation on a daily basis)

MEAT CHEESE VEGGIES SEASONING

Sandwich 1 ______________

________________ _____________ _____________

(1 layer) (2 layers, top/bottom) _____________ _____________

Sandwich 2 ______________

________________ _____________ _____________

(1 layer) (2 layers, top/bottom) _____________ ______________

Sandwich 3 ______________

_________________ _____________ ______________

(1 layer) (2 layers, top/bottom) _____________ _____________

Sandwich 4

_________________ ______________ _____________ _____________

(Vegetarian)

(generally 2 cheeses, 1 layer each, top and bottom)

STEP 1 -

Slice all meats, medium thickness

STEP 2 -

Slice all cheeses, thin thickness

STEP 3 -

Slice vegetables on slicer, thin to medium thickness, chop artichokes and chop fresh basil

STEP 4 -

Organize all ingredients according to category, i.e. meats, cheeses, veggies, seasonings

STEP 5 -

Prepare one flavor of sandwich at a time, first all “Sandwich 1’s, then 2’s, etc…

STEP 6 - BREAD -

Slice all bread horizontally with serrated knife. Lay out all bread halves

STEP 7 -

On one half of the bread, layer the ingredients in the following order below, steps 1-5

BREAD (TOP, step 5, put other bread half on top)

CHEESE (step 4)

VEGETABLES (step 3)

MEAT (step 2)

CHEESE (step 1)

BREAD (BOTTOM)

STEP 8 -

After putting other half of bread on top to complete sandwich, large sandwich is ready to portion

STEP 9 -

Slice into portions

STEP 10 - Saran Wrap

portions,

DATE

, and

LABEL

, i.e.

for turkey,

for beef,

for ham,

for veggie

STEP 11 -

Put in front cooler under sandwich counter,

repeat steps 1-11 for other sandwiches to be made

STEP 12 -

When customer orders,

Grill for 3-4 minutes or until cheese melts thoroughly

STEP 13 -

After grilling, place in

To-Go

container or

Plastic Bag

and give to customer

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Lang PB-24-6 User manual

Brand: Lang

Model: PB-24-6

Type: User manual

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PB-12

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Lang PB-24-6 User manual

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Lang PB-24-6 User manual

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