Related Manuals for Lang ECSF-ES
Summary of Contents for Lang ECSF-ES
- Page 1 ELECTRIC FULL SIZE COMPUTERIZED CONVECTION OVEN ECSF-ES ECSF-EZ Installation and Operation Instructions 2M-W733 Rev. C 4/07/11 ECSF-EZ ECSF-EZ...
- 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.
-
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 Water Quality Requirements . -
Page 4: Specifications
37.4 WATER QUALITY REQUIREMENTS Waterline pressure and quality MUST meet Lang Manufacturing Specifications listed below. Contact your local water equipment system provider to assist you in determining your specific water quality, or contact Lang Technical support for assistance, 1-800-807-9054. -IMPORTANT- YOUR LOCAL WATER CONDITIONS MAY DAMAGE YOUR LANG EQUIPMENT. FAILURE TO PROPERLY TREAT WATER MAY RESULT IN DAMAGE AND MAY VOID SOME OR ALL OF THE WARRANTY. WATER SPECIFICATIONS, after treatment the water must continuously be within the following parameters. Cold Water: 0 to 80 PSI, 3 GPH minimum capacity pH: 6.8 to 7.6... - Page 5 Never use chlorine sanitizer in contact with stainless steel surfaces longer than 10 NOTICE minutes. Longer contact can cause corrosion. Service this, or any other Lang appliance must be performed by qualified personnel only. Consult your LANG authorized service agent directory or call the factory at NOTICE 1-800-807-9054, or log onto www.STAR-MFG.com for the service agent nearest you.
-
Page 6: General Information
GENERAL INFORMATION This equipment is designed and sold for commercial use only by personnel trained and experienced in its operation and is not sold for consumer use in and around the home nor for use directly by the general public in food service locations. CAUTION Before using your new equipment, read and understand all the instructions & labels associated with the unit prior to putting it into operation. Make sure all people associated with its use understand the units operation & safety before they use the unit. All shipping containers should be checked for freight damage both visible and concealed. This unit has been tested and carefully packaged to insure delivery of your unit in perfect condition. If equipment is received in damaged condition, either apparent or concealed, a claim must be made with the delivering carrier. Concealed damage or loss - if damage or loss is not apparent until after equipment is unpacked, a request for inspection of concealed damage must be made with carrier within 5 days. Be certain to retain all contents plus external and internal packaging materials for inspection. The carrier will make an inspection and will supply necessary claim forms. PURCHASER’S RESPONSIBILITY It is the responsibility of the purchaser: . To see that the electric services for the oven are installed on site in accordance with the manufacturer’s specifications. . To unload, uncrate, and install the oven in its proper location and in accordance with this installation operation manual. 3. To see that electric services are connected properly by a qualified installer of your choice. 4. To see that there is a water purification system supplying the oven that meets Lang Manufacturing Specifications. All connections must be in accordance with applicable code requirements. 5. To arrange for inspection and operation check-out by an authorized service technician. -
Page 7: Uncrating
UNCRATING The oven will arrive completely assembled inside a wood frame. Prior to uncrating move the oven as close to its final location as practical. This will protect it from damage associated with moving (scratches, dings, dropping). Some hardware, (i.e. casters, legs, stacking kits) may be shipped inside the oven. Please remove any items before continuing. CAUTION It may be necessary during the installation to place the unit on its side (i.e. leg, caster installation, fit through doors, etc) follow these guidelines to lessen the risk of damage to the unit. Control Placing the unit onto its side: Panel . Have oven completely uncrated and sitting on its shipping crate. . When using a dolly, place a piece of plywood on top of the dolly to distribute the weight evenly. Also have a piece of cardboard or micro-foam between plywood and oven to protect the finish from... -
Page 8: Installation
INSTALLATION The ovens are equipped for the voltage indicated on the nameplate mounted on the lower right side panel of the oven. They will operate on alternating current (AC) only. A cord & plug is not provided. Consult you local codes for proper plugs, receptacles, and wire specifications. For optimum performance have separate circuits breakers for each cavity. DO NOT CONNECT TO DIRECT CURRENT (DC). The installation of the electric oven should conform to the: NATIONAL ELECTRIC CODE AND ALL LOCAL ELECTRIC CODES AND WARNING ORDINANCES AND THE LOCAL ELECTRIC COMPANY RULES AND REGULATIONS. VENTILATION & CLEARANCES Local codes prevail. These are the “authority having jurisdiction” as stated by the National Fire Protection Association, Inc. in NFPA 96-Latest Edition. For further ventilation information see below. A ventilation hood may be required to remove heat and cooking odors. The hood and HVAC installation must meet local codes to gain approval by the authority having jurisdiction. Requirements may vary throughout the country depending on the location by city, county, and state. Obtain information from the authority having jurisdiction to determine the requirements for your installation. -
Page 9: Legs & Casters Installation
LEGS & CASTER INSTALLATION The legs supplied with the unit must be installed. Legs are available for both the single and double deck installations. SINGLE: require 7” legs or stands DOUBLE: require 6” legs or casters. To install the legs, place some cardboard on the floor and gently tip the oven onto its-back or non- control side. Fasten all four legs to the oven’s corners using the sixteen 5/6” bolts provided in the leg kit. Once legs securely in place, with assistance lift the unit upright, the adjustable feet can adjusted to level the unit. A torpedo level placed on the oven rack will assist in leveling the unit. These units may be placed on a curbed base. Control Panel UP 27" Legs Caster Adj. Foot Plywood IL1215 Cardboard CAREFULLY TILT OVEN ONTO ITS LEFT SIDE (CONTROL SIDE UP) WHEN INSTALLING LEGS, FEET OR CASTERS. TURNING OVEN ONTO ITS RIGHT SIDE (CONTROL SIDE DOWN) WILL DAMAGE THE CONTROL PANEL. -
Page 10: Stacking Instructions
STACKING INSTRUCTIONS Legs or casters must be installed on the lower oven prior to stacking. Remove the plug button from the top of the lower oven, and install a ” plastic electrical bushing. With assistance, lift the top oven and place it in place on top of the lower oven. Connect the two ovens by installing the strapping plates to both the left and right sides of the ovens. Attach the oven earthquake strap (not-supplied) to the eye bolt (supplied) at the bottom right rear BUSHING corner of the top oven, and secure the STRAPPING PLATES strap to the wall once the oven has been PLUG carefully placed into position. BUTTON THE OVEN WEIGHS 520 LBS (238KG). FOR SAFE HANDLING, INSTALLER SHOULD OBTAIN CAUTION HELP AS NEEDED, OR EMPLOY APPROPRIATE MATERIALS HANDLING EQUIPMENT (SUCH AS A FORKLIFT, DOLLY, OR PALLET... -
Page 11: Electrical Connection
Phase can be verified on the unit’s data plate affixed to oven exterior. Terminal If the phase requires modification, it can be Block accomplished by rearranging the element wires at the service entrance terminal block. Correct Knockout connections are shown Below. The ECSF 480V ovens are three phase only. NOTE: Re-phasing the oven is not chargeable to Lang Manufacturing as warranty Service Entrance Terminal Block Connections 208-240V Single Phase IL1217 A, 3A, 5A A, 4A, 6A 208-240V Three Phase A, 4A A, 5A 3A, 6A... -
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 is applied to the oven. • Water is connected and turned on. • Drains are connected. During the first few hours of operation you may notice a small amount of smoke coming NOTICE from the oven, and a faint odor. This is normal for a new oven and will disappear within a few hours of operation. Enviro-STAR Control Panel Definitions: POWER... -
Page 13: Temperature Knob
Enviro-STAR Control Panel Definitions (Continued) LED Temperature Indicator – Indicates the current temperature. • V. blinks with a call for heat, • Solid means oven on set point. Temperature Knob – Use to set oven temperature. LED Timer Screen – Multifunctional digital readout. • Reads out the time remain in the current cooking cycle. • Reads out time when setting “Pulse Steam” interval time. • Reads out time when setting “ Shot Steam” duration. Timer Knob – Sets cook time, Pulse Steam interval time and Shot Steam duration. Back UP Controls – Allows oven operation utilizing a completely separate set of manual controls. Operation in Back-Up Mode is described in the “Operation with Back Up Controls” section. Initial Power On Test: 1. Follow these steps to verify the basic operation and temperature control capability of oven. a) Turn Power On. Verify interior light and display comes on. -
Page 14: Operating With Back-Up Controls
Enviro-ZONE Control Panel Definitions: Power – On/Off button. When switched on, the control will turn on the interior light and the display. The fan is left off until there is a call for heat or a timer is started. When the “Power” button is pushed to turn the oven off, the interior lights turn off, the front display turn off. Up – Allows you to scroll up. Down – Allows you to scroll down. Cancel – When scrolling through menus this will allow you to back up to the previous menu. In POWER 1-SHOT program mode this will allow you to back up to the STEAM previous step. HI/LOW Function Keys – Keys are active when a program option is FUNCTION displayed on the display adjacent to that key. KEYS Back UP Controls – Allows oven operation utilizing a completely separate set of manual controls. DOWN Operation in Back - Up Mode is described in the “Operation with Back Up Controls” section of this CANCEL manual. -
Page 15: Initial Power On Test
Enviro-ZONE Initial Power On Test: 1) Energize Oven and verify the basic operation and temperature control capability of oven. a. Turn Power On. Verify interior lights and the display comes on. _____ b. Install a Temperature Meter thermocouple in center of oven cavity. c. Using ‘Run Oven’ / ‘Manual Program’, set temperature to 300°F. _____ d. Verify oven reaches set point & signals ‘Ready’ with an audible tone with in 12 Minutes. (starting with a cold oven) _____ e. Press Manual Program again. Using the enter key and up button, enter time 00:0:00, Press ‘Accept’ and then select shelf “C”. Verify the shelf timer starts count down; Verify the fan stops and reverses direction after approximately 08 seconds. (complete reversing cycle takes 2 minutes.) _____ Verify the measured temperature at the transition point (when heat contactor changes states.) matches the temperature on the display panel. _____ g. Open door and verify the Fan stops then restarts when door is closed. _____ h. Press Cancel several times to return to “Run Oven” menu. Confirm fan stays on until temp cools to below approximately 250°F. _____ For units with water hookup for Steam. 2) Identify water purification system used: _________________________________________ (write “none” if no water treatment system is in use.) 3) Flush water system to clear tainted water from the install process. _____. -
Page 16: Enviro-Star Typical Operation Sequence
See Hints & Suggestions – “Unloading the Oven” Enviro-ZONE Typical Operation Sequence: ACTION RESULT Press the “POWER” button Control Panel comes on, display says “LANG, Run Oven, Time/Date/Program. Select “RUN OVEN”. Display will show a list of product to choose. Select Product button next to Icon desired. -
Page 17: Maintenance
MAINTENANCE • Water filters and conditioners should be inspected and replaced per their manufacturers recommendations. • 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. -
Page 18: Convection Oven Baking Guide
CONVECTION OVEN BAKING GUIDE CONVECTION OVENS IN GENERAL • Convection ovens constantly circulate air over the product. This strips away the thin layer of moisture laden air from the top of the product allowing heat to penetrate more quickly. This allows cooking times to be shortened and cooking temperatures reduced in convection ovens. Introducing Steam into the cooking process prevents the bake from loosing moisture and allows for a better product. • Applying steam to dough during first 5 minutes, allows the yeast to work a little longer, allowing for better oven spring and loaf volume keeping the outer layer flexible and moist. Once the outside layer of the dough sets, gases in the loaf can no longer expand to increase the loaf size. • Steaming the dough as it bakes also gelatinizes starch on the outside layer, producing a bread with a crisp crust and a brown crust color in varying degrees; too much steam results in an undesirable crust. Steam also helps to prevent wild breaks in the loaves because it delays the setting of the bread’s crust, allowing it more time to bake and brown. However, in contrast, during the last stages of baking, a dry oven is required when the crust is browning; after the steam is removed, the gelatinized layer dries out forming a thick crunchy crust. • The convection oven is an electro-mechanical piece of equipment and is designed to produce a consistent result. Variations in results are therefore more likely due to differences in the preparation process. -
Page 19: Loading & Unloading The Oven
LOADING THE OVEN • When loading the oven, stage products and racks so the oven doors are opened for the least amount of time during the loading process to minimize the loss of heat inside the oven. • Center each pan on the oven shelves. Spaces should be maintained equally between the pan edges and the oven walls, front and back. This will allow for an even distribution of airflow. The better the air flow around the product, the better and more consistent the bake. • Load the pans on the shelves as close to equal distant apart as possible. Even vertical spacing of the pans on shelves thru 6 inside the oven is important to the proper circulation of air and therefore will have an effect on the quality of your bake. • When loading the oven randomly, (Different times for different shelves) load the oven from the center shelf out with even vertical spacing. • When loading multiple pans at the same time, load the shelves spaced as equal distant as pos- sible with even vertical spacing. UNLOADING THE OVEN • Unload the top shelf before the bottom shelves. This is necessary because it is a characteristic of all ovens that, after the fan shuts down, rising heat and the hot oven ceiling causes the top shelf to bake quicker. This characteristic is more pronounced when baking at higher temperatures and/or for prolonged periods of time. • Always stage your product racks so that you can unload quickly with the door open for a minimal amount of time. This is to preserve the temperature inside the oven cavity for your next round of baking. ALWAYS KEEP THE AREA NEAR THE UNIT FREE FROM COMBUSTIBLE MATERIALS. KEEP FLOOR IN FRONT OF EQUIPMENT CLEAN AND DRY. -
Page 20: Envirozone Programing
EnviroZONE PROGRAMING EnviroZONE PROGRAMING When using the EnviroZone Control Panel follow these simple steps. LCD Screen Function Keys: Are active when selecting an option that is displayed on the LCD Screen. Function Function Buttons: Keys Cancel: During Program Mode it will take you to the next step, otherwise it will take you back to the previous menu. Up & Down: Will move you through the selections/ settings displayed on the LCD Screen which will be used when programming your specific requirements. (Example: access codes, temperature settings, cooking time, curve , fan Function speed etc.) Buttons Cancel Down Light On/Off On/Off: Main Power Switch IL1221 ◄ DISPLAY PRODUCT ENTER ACCESS CODE ◄ TIMER ONLY USE ▲▼ KEYS TO SELECT THEN PRESS ENTER ◄... - Page 21 EnviroZONE PROGRAMING ◄ PROGRAM PRODUCT SELECT PRODUCT ICON SELECT PRODUCT NAME APPETIZER A USE ▲▼ KEYS TO SELECT ◄ EDIT ACCESS CODE USE ▲▼ KEYS TO SELECT THEN PRESS ENTER TO ACCEPT ◄ CONFIGURE TIME OF DAY APPETIZER A APPETIZER A ◄ CONFIGURE OVEN OPERATION ◄ ACCEPT ◄ ENTER ◄ ENTER Cancel Down Light On/Off Cancel Down Light On/Off Cancel Down Light On/Off Step 5 Select PROGRAM PRODUCTS Step 7 Select Product Icon, Step 8 Select Product Name, This is the first screen in creating a This is where you enter the name...
- Page 22 EnviroZONE PROGRAMING CORRECT? SELECT FAN SPEED SELECT PULSE RATE YES HIGH 00% USE ▲▼ KEYS TO SELECT USE ▲▼ KEYS TO SELECT USE ▲▼ KEYS TO SELECT APPLE APPLE APPLE TIER TIER TIER TEMP: 30°F TIME: 00:45:00 TEMP: 30°F TIME: 00:45:00 TEMP: 30°F TIME: 00:45:00 FAN: HI RATE: 00% COOKING CURVE: 80% FAN: HI COOKING CURVE: 80% COOKING CURVE: 80% ◄ ACCEPT ◄ ACCEPT ◄ ACCEPT ◄ ENTER ◄ ENTER ◄ ENTER Cancel Down Light On/Off Cancel Down Light On/Off...
-
Page 23: Wiring Diagram
ECSF-ES (OCE) ENVIRO STAR 208-240V SINGLE AND THREE PHASE WIRING DIAGRAM SERVICE ENTRANCE TERMINAL BLOCK CONNECTIONS 208-240V SINGLE PHASE 208-240V THREE PHASE 2A,4A,6A 1A,3A,5A 1A,4A 2A,5A 3A,6A Motor CAPACITOR HEATER1 (P/N 40704-13) LAMP1 LAMP2 HEATER2 HEATER3 HEATER4 LAMP3 LAMP4 HEATER5... - Page 24 ECSF-ES (OCE) ENVIRO STAR 480V THREE PHASE WIRING DIAGRAM SERVICE ENTRANCE TERMINAL BLOCK CONNECTIONS 480V THREE PHASE 1A, 4A Motor HEATER1 CAPACITOR (P/N 40704-13) HEATER2 LAMP1 LAMP2 HEATER3 HEATER4 LAMP3 LAMP4 HEATER5 HEATER6 48 0 VAC 24 VAC CT BACK-UP SWITCH...
- Page 25 ECSF-EZ (OCE) ENVIRO ZONE 208-240V THREE PHASE WIRING DIAGRAM SERVICE ENTRANCE TERMINAL BLOCK CONNECTIONS 208-240V SINGLE PHASE 208-240V THREE PHASE 1A,3A,5A 2A,4A,6A 1A,4A 3A,6A 2A,5A COOLING FAN Motor HEATER1 CAPACITOR LAMP1 LAMP2 HEATER2 HEATER3 HEATER4 LAMP3 LAMP4 HEATER5 HEATER6 24 0 VAC 24 0 VAC 24 VAC CT 24 VAC CT...
- Page 26 WIRING DIAGRAM SERVICE ENTRANCE TERMINAL BLOCK CONNECTIONS 480V THREE PHASE 1A, 4A Motor H R2 CAPACITOR (P/N 40704-13) COOLING FAN HEATER1 LAMP1 LAMP2 HEATER2 240 VAC HEATER3 480 VAC HEATER4 LAMP3 LAMP4 HEATER5 480 VAC 480 VAC HEATER6 24 VAC CT 24 VAC CT BACK-UP SWITCH BACK-UP SWITCH...
- Page 36 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...