Lang ECOD-S Guide

Lang Manufacturing 10 Sunnen Drive St. Louis, MO.63143-3800
Part Number: 2M-W489 Ph: 314-678-6315 Fax: [phone]
Rev B www.langworld.com June 10, 2008
Installation,
Operation, &
Maintenance Instructions
Electric Full Size Convection Oven
Models: ECOD-S & ECOF-S

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
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT USER
SMELLS GAS. THIS INFORMATION SHALL BE OBTAINED BY
CONSULTING YOUR LOCAL GAS SUPPLIER. AS A MINIMUM,
TURN OFF THE GAS AND CALL YOUR GAS COMPANY AND
YOUR AUTHORIZED SERVICE AGENT. EVACUATE ALL
PERSONNEL FROM THE AREA.
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:

3
TABLE OF CONTENTS
CHAPTER PAGE
TABLE OF CONTENTS.......................................................................................3
READ FIRST.........................................................................................................4
EQUIPMENT DESCRIPTION .............................................................................6
UNPACKING........................................................................................................7
INSTALLATION ..................................................................................................8
INITIAL START-UP.............................................................................................11
OPERATION.........................................................................................................12
MAINTENANCE & CLEANING PROCEDURES.............................................15
TROUBLE SHOOTING........................................................................................16
PARTS LIST .........................................................................................................18
WIRING DIAGRAM ............................................................................................19

4
CAUTION: EACH UNIT WEIGHS 430 LBS. 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 OVEN WILL BE LOCATED MUST BE
DESIGNED TO SUPPORT THE WEIGHT OF THE
OVEN.
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 AND PLUMBING. 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 above control panel behind
wire mesh screen. The oven 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 oven,
and a faint odor from the smoke. This is normal for a
new oven 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.

5
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.
NOTICE: Never leave a chlorine sanitizer in contact with stainless
steel surfaces longer than 10 minutes. Longer contact
can cause corrosion.
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
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.

6
EQUIPMENT DESCRIPTION
Lang Model: ECOD-S and ECOF-S
Exterior Construction
The oven exterior dimensions are 40” (100 cm) Wide, 27” (67.5 cm) High, 38” (95
cm) Deep. The Top, Front, Back, and Sides are constructed of stainless steel with an
aluminized bottom.
The oven 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 oven cavity dimensions are 29” (72.5 cm) Wide, 20” (50.84 cm) High, 21”
(53.38 cm) Deep.
The interior of the oven is constructed of porcelainized stainless steel.
Operation
The ECOD-S and ECOF-S oven is a forced air convection oven with a vented oven
cavity.
The air is driven by a 1/3 HP fan motor.
Controls
Digital Display.
Solid-state temperature sensing and controls.
Pulse and two-speed fan.
Technical
The ECOD-S and ECOF-S oven operates on either 208/240V or 480V.
This must be specified when ordering.
Floor space required is 48” (122.6 cm) wide, 44” (112.5 cm) deep.
The oven weighs 430 lbs.

7
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 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.
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.
CAUTION: THE OVEN WEIGHS 430 LBS. 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 OVEN WILL BE LOCATED MUST BE DESIGNED
TO SUPPORT THE WEIGHT OF THE OVEN.
CAUTION: SHIPPING STRAPS ARE UNDER TENSION AND CAN
SNAP BACK WHEN CUT.
Remove Oven from skid and place in intended location.

8
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 AND PLUMBING. 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 above control panel behind
wire mesh screen. The oven 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.
Leg Installation
Legs are available for both the single and double deck installations. Single deck
installations require a 27-inch leg. Double deck installations require 6-inch legs or
casters.
To install the 27-inch legs, place some cardboard on the floor and gently tip the
oven onto its back. Fasten two legs to the oven's front corners using the four 5/16
inch bolts provided in the leg kit. Lift the oven onto its front legs and block the
back up using one of the 27-inch legs set upside down in the center rear of the oven
body. Install the last 27-inch leg onto the oven body on the control side rear.
Gently lift the oven rear, remove the leg set to support the oven center and install it
on the last rear corner.
To install the 6-inch legs or casters, follow the instructions in the Leg Pad section
on the following pages or in the Leg Pad box supplied with the oven.
The adjustable feet on the bottom of each leg may be screwed in or out as
necessary to level the oven.
A torpedo level placed on an oven rack will assist in leveling the oven.
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 1
1/4-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.

9
INSTALLATION CONT’D
Leg Pad Adapter
Identify the front and rear leg adapters (the front adapters have two threaded inserts, the
rear has four).
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.
Caster to Adapter Installation:
Place the swivel caster against the front leg adapter with the flange of the adapter facing
away from the caster.
Install the four 5/16 inch bolts through the caster base and the adapter holes labeled “A”
then install the 5/16 inch nuts with washer and lock washers.
Place the rigid casters against the rear leg adapter with the flange of the adapter facing
away from the caster.
Align the caster to the holes in the adapter labeled “B”. NOTE: There are two sets of
“B” holes set at 90°from the each other. One set will create a left rear adapter and the
other set will create a right rear adapter.
Install four 5/16-inch bolts through the caster base and the adapter holes labeled “B” then
install 5/16-inch nuts with lock washers and flat washers.
Adapter to Oven Installation:
Gently tip the oven onto its back. Place the front leg adapter into the front corers of the
oven. The holes without the threaded inserts face the front of the oven and the flange on
the adapter points toward the bottom of the oven.
The edge of the leg adapter with the threaded insert slips under the flange on the oven
side, while the edge without the inserts sits on top of the threaded angle on the oven
front.
Install two 3/8-inch bolts with lock washers and flat washers through the front holes “D”
in the leg adapter and into the threaded inserts on the oven.
Thread one 3/8-inch bolt with lock washer and flat washer into the rear threaded hole
labeled “E” on each of the leg adapters.
The forward threaded hole on the front leg adapter does not get a bolt installed.
Place the rear leg adapters into the rear corners of the oven so that the adapter is under
the flange of the oven side and back. NOTE: If installing a caster place the adapter on
the oven so that the casters roll forward.
Install for 3/8-inch bolts with lock washers and flat washers through the holes labeled
“E” in the flange of the oven and into the threaded inserts of the leg adapter.

10
INSTALLATION CONT’D
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.
If the oven is set directly against a non-combustible back wall, maintain a 6-inch
clearance to the floor.
Do not install the oven closer than 4 inches from another oven on the right hand side
(control panel side).
Do not install the oven closer than 12 inches from an uncontrolled heat source (char
broiler etc.) on the right side.
Keep the appliance area free, 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 there applicable nationally recognized
installation standards.
Electrical Connection
The electrical service entrance is provided by a 1 1/4-inch knockout in the bottom right
front corner of each oven, or at the oven back directly behind the control compartment.
Grounding lugs are provided at both the front and rear service entrances.
The 208/240-volt oven is a dual voltage oven and is shipped from the factory as 208
volt. The oven must be field converted to operate on a 240-volt power supply.
To convert the oven to 240 volt, remove the jumper wire located under the control
compartment behind the bottom trim piece.
With 480-volt installations, check to be sure that the motor rotates in a clockwise
direction as viewed from the front of the oven.
To reverse the motor rotation, switch any two incoming power supply leads and
recheck the rotation.
Supply wire size must be large enough to carry the amperage load for the number of
ovens being installed. Wire size information can be found on the oven DATA
PLATE.
This oven can be installed on both single and three-phase supplies and is shipped from
the factory for three-phase.
To phase the oven to match the power supply, follow the charts on the Wiring
Diagram located at the back of the Manual.

11
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.
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. This is normal for a new
oven and will disappear after the first few hours of use.

12
OPERATION
Control Panel
Typical Operation Sequence
ACTION RESULT
Turn power switch to ON. Digital display reads “000””.
Press Temp button and use arrows to adjust to
proper Temp between 150°F & 450°F. Oven begins heating and displays “pre”.
Beeper will sound for 3 seconds when
preheated. Open doors and insert product. Display will read preheated temperature.
Press Time Button and use arrows to adjust to
desired time. Press Start / Stop Button. Digital display will start countdown.
Beeper sounds continuously Press Start / Stop
Button.
Power switch.
Light switch. Inspection light only.
Push toggle switch to the up
position to inspect product. Switch
will automatically return to the off
position.
Pulse fan switch. Pulse fan
setting will only turn the fan
on when the oven is calling
for heat.
Dual speed switch.
Toggles the fan between
high and low speed.
Cook N Hold switch.
Oven will automatically
drop to 140°F when oven
timer stops timing down.
LED Display.
Adjustment Arrows.
Adjusts the LED display
for time and temp.
Temp Button. Press
to set desired temp. Timer Button. Press to
set desired time.
Start/Stop Button. Starts
and sto
p
s the timer.
Vent Knob.
TEMP/TIME
PULSE FAN HI-SPEED
FAN LOW-SPEED
LIGHT
ON
OFF
COOK N HOLD
TEMP TIMER
START
STOP
BUZZER
8
.8

13
OPERATION CONT’D
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
25%. 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.

14
OPERATION CONT’D
Loading
When loading and unloading the oven, stage products and racks so the oven doors are
opened for the least amount of time.
Be sure that racks are level within the oven.
Bent or warped pans can greatly affect the evenness of the cook or bake.
If using baker’s parchment, be sure the parchment does not blow over the product.
The will create an uneven bake.
Load each shelf evenly. Spaces should be maintained equally between the pan and
oven walls, front and back.
Do not overload pan’s this will create an uneven bake.
For best baking results, load the oven from the center out during random loading.
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.

15
MAINTENANCE & CLEANING
WARNING: KEEP WATER AND SOLUTIONS OUT OF CONTROLS.
NEVER SPRAY OR HOSE CONTROL CONSOLE.
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.
NOTICE: Never leave a chlorine sanitizer in contact with
stainless steel surfaces longer than 10 minutes.
Longer contact can cause corrosion.
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.

16
TROUBLESHOOTING
Symptoms
What follows is a chart of Symptoms and Possible Causes to aid in diagnosing
faults with the oven.
Refer to the Symptoms column to locate the type of failure then to the Possible
Cause for the items to be checked.
To test for a possible causes refer to the TEST section and locate the Possible
Cause then refer to test to identify test procedures.
SYMPTOM POSSIBLE CAUSE
Power indicator is not lit. No power to cord outlet
Oven unplugged from outlet
Failed power cord or plug
Failed power switch
Failed indicator light
Oven will not heat Power Switch is not “ON”
Failed Transformer
Failed Probe
Failed Circuit board
Failed Contactor
Failed Over-temperature Thermostat
Failed Element
Oven motor will not run Power Switch is not “ON”
Failed Transformer
Failed Contactor
Failed Motor
Product burning Product is cooked too long
Failed Probe
Failed Circuit board
Product under done Product is not cooking long enough
Failed Probe
Failed Circuit board

17
TROUBLESHOOTING CONT’D
TESTS
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
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.
If an item on the list is followed by an asterisk (*), the work should be done by a
factory authorized service representative.
Possible Cause TEST
Product is cooked too long No test available, operational condition
Failed Probe Check probe for proper resistance*
Failed Circuit board Confirm that Circuit board is getting correct
voltage and putting out correct voltage*
Failed Transformer Check both Primary and Secondary coils for
correct voltage*
Failed Contactor Remove the wires from the contactor coil and
check for continuity across the contactor coil
connection*
Ensure the contactor moveable points move
freely up and down*
Failed Motor Confirm that motor is getting correct voltage*
Failed or disconnected safety
thermostat Check across the thermostat connectors for continuity*
Failed Element Confirm that Elements are getting correct voltage
and have continuity*
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.

SK2366 Rev 4/21/2008
ECOF Main Assembly
1
5
7
6
1
2
3
4
8
910
11
13
16
10
17
18
19
20
21
22
10
24
26
27
28
29
30
46
48
49
1
4
10
50
51
47
32
33
34
35
36
41
42
43
44
45
37
38
39
40
31
23
25 Detail A
Control Panel Assy
Detail B
Can Assembly
14
15
12
10

Model No: ECOF-S & ECOD-S SELECTRONIC MAIN ASSEMBLY
Full Size Electric Convection Oven
PARTS LIST March 17, 2011, Rev -
IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE
INCLUDE MODEL AND SERIAL NUMBER OF
Some items are included for illustrative purposes only and in certain instances may not be available.
Description
Part
Number
Key
Number
1 2C-20102-04 33 SCRW PHD ST 8-32X.5 PLTD ECOF-ECOD
2 Q9-ECCO-230-1 1 TOP PANEL ASSEMBLY ECOF-ECOD
3 Q9-ECCO-176-2 1 BODY SPOTWELD STD. ECOF
Q9-ECCO-177-3 1 BODY SPOTWELD DEEP ECOD
4 2P-70901-06 2 PLGBTNBLKPLSTC 5/8DP625 ECOF-ECOD
5 Q9-ECCO-176-4 1 STM VALVE COVER ECOF-ECOD
6 2C-20102-08 27 SCRW PHD ST 8-32X.375 ECOF-ECOD
7 Q9-60102-904 1 ACCESS COVER - ECCO/GCCO ECOF-ECOD
8 Q9-ECCO-124 1 TOP VENT SPOTWELD ECOF
9 Q9-ECCO-128 1 DAMPER BODY SPOTWELD ECOF
10 2C-20103-02 3 SCRW SM PLT 10 X .5 PHLSL ECOF-ECOD
11 Q9-ECCO-182-3 1 BODY BACK S/S W/MOTOR ECOF-ECOD
12 Q9-ECCO-182-4 1 BODY BACK S/S COVER ECOF-ECOD
13 Q9-ECCO-133 1 DAMPER ROD B WELD ECOF-ECOD
14 Q9-ECCO-437 1 DAMPER PIVOT ECOF-ECOD
15 2C-20602-02 1 TINNERMAN CLIP 1/4 ECOF-ECOD
16 2C-20301-20 1 NUT LOCK STOVER 1/4-20 ECOF-ECOD
17 Q9-ECCO-136 1 DAMPER BRACKET ANGLE ECOF-ECOD
18 2C-20104-41 6 SCRW MACH. 1/4-20X5/8 H/H ECOF-ECOD
19 Q9-ECCO-131 1 DAMPER ROD A WELD ECOF
Q9-ECCO-131-1 1 DAMPER ROD A - DEEP ECOD
20 2C-20303-01 4 NUT HX SS 1/4-20 ECOF-ECOD
21 2R-70701-25 1 KNOB DAMPER BLACK PLAIN ECOF-ECOD
22 2E-31200-02 1 LUG GROUNDING UL APPROVED ECOF-ECOD
24 2P-70201-07 2 BRNZ BR FLN 5/8IDX3/4ODX1 ECOF-ECOD
25 2C-20115-01 78 SCRW S/S 8-32X1/2 P/H S/T ECOF-ECOD
26 2C-20203-03 20 WSHR FLT SS 5/16 USS ECOF-ECOD
27 2C-20204-06 14 WSHR S/S 5/16 SPLIT LOCK ECOF-ECOD
28 2C-20111-07 14 SCRW SCKTHD 5/16-18X5/8 ECOF-ECOD
29 Q9-50312-43 1 RH DOOR ASSY E/GCCO ECOF-ECOD
Q9-50312-44 1 LH DOOR ASSY E/GCCO ECOF-ECOD
30 2C-71802-01 2 KEY WOODRUFF 3/16 X 5/8 ECOF-ECOD
31 2C-20201-15 10 WSHR FLT 960-C-1016 PLTD ECOF-ECOD
32 Q9-50312-67 2 PIVOT BEARING ASSY ECOF-ECOD
33 2P-73000-03 2 SST SPRKT40B11 5/8 BORE ECOF-ECOD
34 2C-20105-04 1 SCRW SET 1/4-20X1/2 ECOF-ECOD
35 2C-20301-07 1 NUT ACORN 1/4-20 PLTD ECOF-ECOD
36 2P-70201-06 4 BRNZBRFLN5/8IDX3/4ODX5/8 ECOF-ECOD
37 Q9-50312-41 1 BEARING BRACKET ASSY ECOF-ECOD
38 Q9-GCCO-185-4 2 HINGE BRACKET RETAINER ECOF-ECOD
39 2C-20115-01 4 SCRW S/S 8-32X1/2 P/H S/T ECOF-ECOD
40 2C-20111-07 4 SCRW SCKTHD 5/16-18X5/8 ECOF-ECOD
41 2C-20301-10 2 NUT HEX 6-32 PLTD ECOF-ECOD
2C-20301-10 2 NUT HEX 6-32 PLTD ECOF-ECOD
2C-20301-10 13 NUT HEX 6-32 PLTD ECOF-ECOD
42 2C-20102-12 4 SCRW PHD ST 10-32X3/8 ECOF-ECOD
43 Q9-ECCO-145-1 1 MICRO SWITCH BRACKET ECOF-ECOD
44 2E-30301-02 1 SWITCH, MICRO ECOF-ECOD
45 2C-20101-17 2 SCRW RND MS 6-32X1 PLTD ECOF-ECOD
46 2C-20104-50 2 SCRW HXHD 1/4-28X2-1/4 ECOF-ECOD
47 Y9-50312-05 1 HANDLE ASSY 1 HANDLE ECOF-ECOD
48 Q9-60102-1092 1 BOTTOM PANEL ECCO ECOF-ECOD
49 Q9-ECCO-155 1 L/H BODY SIDE ECOF
49 Q9-ECCO-155-1 1 L/H BODY SIDE DEEP ECOD
50 2B-50200-93 2 RACK SLIDE 11 POS ECOF
2B-50200-94 2 RACK SLDE 11 POS E&GCCO-T ECOD
1
2
Star Manufacturing International, Inc.
Qty
Per

Model No: ECOF-S & ECOD-S SELECTRONIC MAIN ASSEMBLY
Full Size Electric Convection Oven
PARTS LIST February 9, 2009, Rev -
IMPORTANT: WHEN ORDERING, SPECIFY VOLTAGE OR TYPE GAS DESIRED PAGE
INCLUDE MODEL AND SERIAL NUMBER OF
Some items are included for illustrative purposes only and in certain instances may not be available.
Description
Part
Number
Key
Number
51 2B-50200-20 5 RACK ECCO/GCCO OVEN ECOF
2B-50200-31 5 RACK ECO DEEP OVEN ONLY ECOD
NI Q9-ECCOPS-C 1 PANEL ECCO 208/240V ECOF-S, ECOD-S, ECOF-S-M
NI Q9-ECCOPS-U 1 PANEL ECCO 480V SELECT-II ECOF-S-480V, ECOF-S-440VM, ECOF-S-480V,
ECOF-S-480VM
NI P9-60102-93 1 MARINE PAN LATCH ASSY ECOF-S-440VM, ECOF-S-480VM, ECOF-S-M
2
2
Star Manufacturing International, Inc.
Qty
Per