Related Manuals for Lang ECOF-T
Summary of Contents for Lang ECOF-T
- Page 1 ELECTRIC FULL SIZE CONVECTION OVEN ECOF-T Installation and Operation Instructions 2M-W1348 Rev. - 8/30/11 IL2224 ECOF-T...
- Page 2 CONTROL PANEL. NO USER-SERVICABLE PARTS INSIDE. REPAIRS SHOULD BE DONE BY AUTHORIZED SERVICE PERSONNEL ONLY. NOTICE Using any part other than genuine Lang factory supplied parts relieves the manufacturer of all liability. Lang reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions or replacements for previously purchased equipment.
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Page 3: Table Of Contents
PROBLEMS, QUESTIONS or CONCERNS Before you proceed consult you authorized Lang service agent directory Call the Lang Technical Service & Parts Department at (314)-678-6315. TABLE OF CONTENTS Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Equipment Description . -
Page 4: Specifications
Height x Width x Depth Freight Class (without optional stand) Installed Shipping 27” x 40.25” x 39.7” 380 lbs. 420lbs ECOF-T Side:6”, Back: 6”, Floor: 6” 685mm x 1022mm x 1008mm (173 kg) (191 kg) Front View Side View Top View 2.5”... -
Page 5: Equipment Description
430 stainless steel, with an attractive No. 4 finish. The ovens simultaneous-opening heavy duty doors come standard with double pane windows. The door handle is constructed of Stainless Steel and Phonolic Tubing. The oven cavity is insulated with high temperature insulation for efficiency and reduced heat loss. Interior Construction The ECOF oven cavity dimensions are 9” (7.5 cm) Wide, 0” (50.84 cm) High, ” (53.38 cm) Deep. The interior of the oven is constructed of porcelainized stainless steel. Operation The ECOF-T ovens are forced air convection ovens with a vented oven cavity. The air is driven by a /3 HP fan motor. Controls Easy to use manual control knobs. Solid state temperature sensing and controls. Pulse and two-speed fan. Technical The ECOF-T ovens come in voltages of 08/40V. -
Page 6: Unpacking
UNPACKING Receiving the Oven 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 it 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 5 days of delivery. All packing material should be kept for inspection. Do not return damaged merchandise to Star Manufacturing Company. File your claim with the carrier. Location Prior to un-crating, move the oven as near to 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. Un-crating The oven will arrive completely assembled inside a wood frame and strapped to a skid. Cut the straps and remove the wood frame. The oven can now be removed from the skid. EACH UNIT WEIGHS 420 or 500 LBS. FOR SAFE HANDLING, INSTALLER SHOULD OBTAIN HELP AS NEEDED, OR EMPLOY APPROPRIATE MATERIALS HANDLING EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR PALLET JACK) CAUTION TO REMOVE THE UNIT FROM THE SKID AND MOVE IT TO THE PLACE OF... -
Page 7: Installation
INSTALLATION Leg Installation Legs are available separately for both the single and double deck installations. Single deck installations require a 7- inch leg or equipment cart. Double deck installations require 6-inch legs or casters. All these are available separately. Place some cardboard on the ground and with assistance carefully lay the unit on its side as shown here. The adjustable feet may be screwed in or out as necessary to level the oven. A Rear Support Assy torpedo level placed on an oven rack will assist in leveling the oven. Double-Stack Ovens To install the 6-inch legs, adj. feet or casters on the lower unit, follow the Leg Pad instructions in the following section F r o n or in the instructions included with the leg Caster pads. Cardboard Front Swivel Support Assy IL2235 Single Oven Caster To install 7” legs or cart to your unit, place Above: typical leg and caster installation. -
Page 8: Leg Pad Adapter Installation
INSTALLATION cont. Leg Pad Adapter Identify the front and rear leg adapters (the front adapters have two threaded inserts, the rear has four). The leg adapters are included with each specific accessory kit. Leg to Adapter Installation: Install the leg’s threaded stud through the hole in the adapter labeled “C” with the bent flange of the adapter facing away from the leg. Screw the 3/4-inch nut supplied in the adapter kit onto the leg stud and tighten. Secure to oven using hardware provided. -
Page 9: Stacking The Oven
INSTALLATION cont. Stacking the Ovens Remove all the plug buttons from the top of the lower oven. Remove the stacking kit from the oven compartment of one oven and install the /4-inch plastic bushing into the top of the lower oven. Tip the top oven backwards and install two 3/8-inch socket head bolts, found in the stacking kit, into the two front leg holes that match the holes in the top of the lower oven. Install the socket head bolts with the heads of the bolt pointing away from the oven. Lift the top oven and gently set on top of the lower oven so that the heads of the socket head bolts nest into the holes in the top of the lower oven. NOTE: Each unit must have separate electrical connections Upper Oven Stacking Bolts Button Plugs Bushing Lower Oven IL2233... - Page 10 INSTALLATION continued Ventilation and Clearances Standard minimum clearance from combustible construction is as follows. 4” from side 4” from back 6” from floor • These ovens may be set directly, without legs, on a curbed base or non-combustible floor. • If the oven is set without legs on a non-combustible floor or a curbed base, maintain a 4-inch back clearance.
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Page 11: Electrical Connection
(Part number 9Q-ECOF-CK). This kit includes a 48” cord with a NEMA L5-50P plug and is for 08/40V units ONLY. In stacked situations each units needs to have separate cord & plug assemblies. Oven Voltage The Lang Model ECOF ovens can be operated on 08, 40-volt (single or three phase). The Amp draw, KW rating, and phasing can be found in specification section of this manual. THIS APPLIANCE MUST BE GROUNDED AT THE TERMINAL PROVIDED. FAILURE TO GROUND THE APPLIANCE COULD RESULT IN ELECTROCUTION AND DEATH. -
Page 12: Initial Start-Up
INITIAL START UP Pre-Power On After the oven is installed and connected to power, prior to turning on, verify the following: • The doors open and close freely. • All racks are in the oven correctly. • All packing materials have been removed from the inside of the oven. Power On Once oven has been turned on verify that the blower wheel is spinning freely in a clockwise position and that the elements are heating properly. Confirm that both thermostat knob and timer knob move freely and that the timer beeps. NOTICE During the first few hours of operation you may notice a small amount of smoke coming off the oven, and a faint odor from the smoke. -
Page 13: General Operation & Programming
GENERAL OPERATION & PROGRAMMING Convection ovens constantly circulate air over and around the product. This strips away the thin layer of moisture and cool air from around the product allowing heat to penetrate more quickly. Cooking times can be shortened and cooking temperatures can be reduced. To convert standard deck oven recipes, reduce the temperatrue 50° degrees and the time by 5%. Make minor adjustments as necessary. Always weigh your product. This will give you a more consistent size, color and quality. Check the product near the end of the initial cooking. Do not open the oven door during baking, as this will change the baking characteristics of the oven and make it difficult to determine a final program. If the product is overdone on the outside and underdone on the inside, reduce the baking temperature. If the product is pulling away from the edge of the pan, the temperature is too high or the cooking time too long. A convection oven is a mechanical piece of equipment. The same control settings will always give the same results. If the results vary, problems may be because of changes in the product preparation. ECOF-T Control Panel The control panel consists of the following items. Detailed operational descriptions are given later this section. Power: Turns the oven on and off Light: Turns the ovens lights on and off Hi/Low Speed Fan: Dual speed switch. Power Toggles the fan between high & low speed. Temperature Control: Allows temperature to be set in a range from 40°F to 450°F Light Timer: Electronic on-hour timer with continuous beeper, Typical Operation Sequence... -
Page 14: Hints & Suggestions
General Operation & Programming cont. Hints & Suggestions Convection ovens constantly circulate air over and around the product. This strips away the thin layer of moisture and cool air from around the product allowing heat to penetrate more quickly. Cooking times can be shortened and cooking temperatures can be reduced. To convert standard deck oven recipes, reduce the temperature 50 degrees and the time by 5%. Make minor adjustments as necessary. The lower the oven temperature the more even the bake. Always weigh your product. This will give you a more consistent size, color and quality. Check the product near the end of the initial cooking cycle by turning on the oven light and looking through the oven door windows. Do not open the oven doors during baking as this will change the baking characteristics of the oven and make it difficult to determine a final program. If the product is overdone on the outside and underdone on the inside, reduce the baking temperature. If the product is pulling away from the edge of the pan, the temperature is too high or the cooking time too long. The convection is a mechanical piece of equipment. The same control settings will always give the same results. If the results vary, problems may be because of product preparation. Opening the vent will to allow mositure to escape the cooking chamber during part or all of the cooking process. This will allow a more crispy product, example: french fries, fish, crispy crusts. Close the vent for dough products like cinnamon rolls, breads. This is something to experiment with to determine what is best for your specific menu. -
Page 15: Maintenance
MAINTENANCE • Oven interiors should be wiped down daily and thoroughly cleaned weekly using warm water and mild detergent. DO NOT use caustic cleaners. • The appliance should be thoroughly checked at six-monthly intervals by a qualified technician (heating unit, mechanical stability, corrosion...) with particular emphasis on all control and safety devices. CLEANING • Always start with a cold oven. • The stainless exterior can easily be cleaned using stainless steel cleaner. • Always follow the cleaner manufacturer’s instructions when using any cleaner. • Care should be taken to prevent caustic cleaning compounds from coming in contact with the fan wheel. • The oven racks, rack slides, may be cleaned outside the oven cavity using oven cleaner. • Using any harsh chemicals will result in the removal of the ETC coating and etching of the porcelain below it. The oven interior should only be cleaned using a mild soap and a non metal scouring pad. DO NOT use caustic cleaners. • Always apply stainless steel cleaners when the oven is cold and rub in the direction of the metal’s grain. -
Page 16: Troubleshooting
WARRANTIES. NOTICE Service on this or any other Lang appliance must be performed by qualified personnel only. Consult your Lang Authorized Service Agent Directory. You can call our toll free number 314-678-6315 or visit our website www.langworld.com for the service agent nearest you. BOTH HIGH AND LOW VOLTAGES ARE PRESENT INSIDE THIS APPLIANCE WHEN THE UNIT IS PLUGGED/WIRED INTO A LIVE RECEPTACLE. - Page 18 SEE DETAIL 10 11 12 13 SEE DETAIL ECOF-T Main Assembly SK2509 Rev. A 8/29/2011...
- Page 19 PARTS LIST August 30, 2011 Model: ECOF-T CONVECTION OVEN MAIN ASSY Fig No. Part Number Description Q9-ECCO-176-7 BODY TOP - ECOF-T Q9-ECCO-230-1 TOP PANEL ASSEMBLY Q9-ECCO-127 TOP VENT TOP Q9-ECCO-115-2 REAR FIREWALL ASSY Q9-ECCO-W10 ELEMENT ACCESS COVER Q9-ECCO-119-2 REAR BOX ENCLOSURE...
- Page 20 Detail Model: ECOF-T Control Panel Assy Electric Full Size Convection Oven SK2508 Rev. - 4/20/11...
- Page 21 PARTS LIST August 30, 2011 ECOF-T CONTROL PANEL ASSEMBLY Fig No Part Number Description Quantity 2R-70701-28 KNB BLK 1/4BUSH2SETSCW@90 Y9-31601-07-1 PILOT LT 28V W/TIN CLIP 2M-60301-101 PNEL LBEL-GCCO/ECCO-T2SPD Q9-50312-131 SPOT PANEL E & GCCO T & 2E-30303-16 SWT TOG ON-ON BLK MOM...
- Page 22 DETAIL ECOF-T Motor Assembly SK2510 Rev. A 8/30/2011...
- Page 23 PARTS LIST August 30, 2011 Detail B: ECOF-T Motor Assy Fig No. Part Number Quantity Description 2U-71500-05 BLOWER WHEEL ECCO/GCCO 2C-20101-42 SCRW THD MS 10-24X2 PLTD 2C-20301-09 NUT HEX 10-24 PLTD Q9-ECCO-168 MOTOR MOUNT WELD 2C-20111-02 SCRW HXHD CAP 1/4-20X3/4...
- Page 24 STAR INTERNATIONAL HOLDINGS INC. COMPANY Star - Holman - Lang - Wells - Bloomfield - Toastmaster 10 Sunnen Drive, St. Louis, MO 63143 U.S.A. (314) 678-6303 www.star-mfg.com...