Operation; General Operation; Typical Operation - Lang F6 Installation, Operation, Maintenance, & Troubleshooting

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.

General Operation

The convection oven roasts and bakes in shorter time and at lower temperatures with
less shrinkage than conventional commercial ovens.
A blower in the Lang convection oven circulates air within the chamber to heat the
entire space evenly and transfer heat efficiently to the product, even with stacked
loading.
The airflow continuously removes the thick layer of moist, cool air that otherwise would
surround the product. When properly loaded and operated, it maintains this airflow
throughout the chamber to eliminate hot spots and roasts or bakes with minimum power
consumption at twice the output capacity of a conventional oven.
The power switch on the lower portion of the control panel energizes the fan motor and
activates the thermostatically controlled circuit for the oven heating elements. When
this switch is in the on position, the red indicator light will illuminate.
Rotating the thermostat control knob from "off" position to selected temperature causes
the indicator light to illuminate and closes the contactor that feeds power to the heating
elements. This light will cycle "on and off" as the thermostat calls for heat in the oven.
The blower, however, operates continuously while the power switch is in the "on"
position.
The black control knob operates a damper in the oven vent stack. Damper is open when
knob is pulled outward.
Circuit breakers behind the control panel protect the electrical components from
overload.

Typical Operation

ACTION
Turn power switch to ON.
Adjust proper temperature, between 140°F& 450°F
and allow to preheat for 20 minutes.
Open oven doors and insert product. Set timer for
up to 60 minutes.
Timer rings when done.
RESULT
Control panel heat call light comes on.
Oven begins heating.
Timer begins counting down.
Product should now be done.
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OPERATION