LBC LPC-19-E User manual
2
READ FIRST T
READ, UNDERSTAND AND FOLLOW THE INSTRUCTIONS AND WARNINGS CONTAINED IN THIS
MANUAL. IT IS THE RESPONSIBILITY OF THE OWNER/OPERATORS OF THIS APPLIANCE TO TRAIN,
SUPERVISE AND AUTHORIZE ANY PERSON DESIGNATED AS AN OPERATOR. ALL OPERATORS MUST
READ AND UNDERSTAND THIS MANUAL.
W A R N I N G
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF THIS OR
ANY OTHER APPLIANCE.
D A N G E R
W A R N I N G
IMPROPER INSTALLATION, ADJUST-
MENT, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE,
INJURY OR DEATH. READ THE
INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS
THOROUGHLY BEFORE INSTALLING
OR SERVICING THIS EQUIPMENT.
C A U T I O N ALWAYS KEEP THE AREA NEAR
THE APPLIANCE FREE FROM
COMBUSTIBLE MATERIALS.
Your LBC Conveyor Oven was manufactured to rigid standards. The appliance has been tested and is listed by Intertek
Testing Services (ETL Semko) and meets applicable safety and sanitation standards.
A) The responsibility of the manufacturer is to supply suitable, comprehensive instructions and recommendations for
proper operation and maintenance.
B) All operations, maintenance and repair of this or any appliance must be performed by properly trained and qualified
personnel, and all such operations, maintenance and repair must be performed in a diligent manner. It is the
responsibility of the owner/operator to ensure proper training and diligence of any person coming into contact with
either the subject units or the output (product, fumes or otherwise) of the subject units. It is the responsibility of the
owner/operator to ensure that the subject units are installed and operated in accordance with OSHA Standard
1910.263.
C) A regular periodic program of cleaning, inspection and maintenance must be established and comprehensive
maintenance records maintained. It is the sole responsibility of the owner/operator to establish, schedule and
enforce the frequency and scope of these programs in keeping with recommended practice and with due consideration
given to actual operating conditions.
D) The appliance must be operated within limits which will not exceed its working limits. It is the responsibility of the
user to operate this appliance in accordance with the rules and limits described in this manual and the published
product specification sheet, and in accordance with the directions and instructions of the owner/operator of the
appliance or employer, and in accordance with applicable federal, state and local laws and ordinances.
3
TABLE OF CONTENTS T
CHAPTER PAGE
Read First . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Safe Operating Rules . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Equipment Description . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Clearance Requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Configurations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Control Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Changing Belt Direction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cook Time and Set Point Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Cleaning and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Warranty . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
4
NOTES .
5
SAFE OPERATING RULES (Part 1 of 2) I
YOU MUST READ AND UNDERSTAND THIS SECTION BEFORE YOU OPERATE THIS APPLIANCE.
Hot Surfaces
The appliance may be hot. Do not contact hot surfaces without proper protection. Contact with hot surfaces
can cause serious burns, loss of skin and hair and the use of limbs.
Avoid contact with hot surfaces when loading or unloading the oven. Use appliance mitts to load and unload
product. Contact with hot product can cause you to react suddenly and result in spilling or dropping the
product, which can cause physical harm.
Hot Water, Steam and Spillage Hazards
This appliance produces steam in the process of cooking, which may be released from the oven interior. Steam
is very hot and contact can cause serious burns, loss of skin and hair, loss of the use of limbs and serious injury
to eyes and internal organs. Excessive contact with steam can even result in loss of life. When using the
sandwich door, keep your face and hands clear of the door opening. Also keep your face and hands clear of
the cook chamber entrance and exit openings.
Steam produced by the appliance can cause the floor to become wet. If this happens, wipe or mop up the
water and alert other employees of the hazard. Use caution to avoid slipping when operating this appliance
or when in the area of the appliance.
In the normal operation of the appliance, product intended for cooking may spill onto the floor. If this happens:
oMop up and clean up any product on the floor in front of the appliance or in the surrounding work area.
oAlert other personnel, employees, customers or observers of the hazard.
Sharp Edges and Pinch Hazards
Use caution to avoid contact with sharp edges. Doors, covers, etc. may have edges that can cut or snag skin
and clothes. Use caution when working on, cleaning or servicing the appliance.
Keep hands and fingers out of the path of the sandwich door when closing to avoid pinching.
Strains, Over-Extension, Over-Exertion and Lifting Hazards
Use caution when loading or unloading heavy product from the appliance. Cooked product may be heavy
and result in sprains, strains or injury to back, arms, hands or legs. Do not lift more than you are safely
capable of lifting.
Other Precautions
Never stand on top of the appliance for any reason.
Do not store anything on top of the appliance.
Smoke or Fire Hazard
If you see flames or smoke in or around the appliance:
oTurn the appliance off and contact your supervisor or an authorized service provider.
oCall 911 or contact fire safety personnel in accordance with your employer’s emergency plan.
Do not operate the appliance or any other appliance if you hear bangs, pops or other abnormal noises. Turn
off the appliance and contact your supervisor or authorized service provider.
Do not allow any flammable materials to be put into the appliance. The following materials are flammable:
oGasoline and petroleum products, including wax and tar.
oWood chips, wood and paper.
oFlour dust and fine corn meal that can become airborne.
oCharred baked products or any other burned material.
oAnimal and vegetable fats that vaporize or become overheated.
6
SAFE OPERATING RULES (Part 2 of 2) I
YOU MUST READ AND UNDERSTAND THIS SECTION BEFORE YOU OPERATE THIS APPLIANCE.
Do not operate the appliance if an attached fire suppression system or fire alarm system is dysfunctional or
has been discharged. Contact your supervisor or contact the fire safety system servicer.
If a fire suppression system discharges while you are operating the appliance, turn off the appliance and follow
your employer’s emergency plan, or exit the building or work area.
Electrical Hazard
Do not operate the appliance if electrical covers are removed or there are frayed, burned or exposed wires or
if any live electrical terminals are exposed. Turn off the appliance and any circuit breaker or disconnect device
supplying electrical power to the appliance as described in your employer’s emergency plan.
Do not operate the appliance if any circuit breaker or fuse connected to the appliance becomes tripped and
cannot be reset. Contact your supervisor or authorized servicer or electrician to correct the condition before
operating the appliance. Alert other employees and service personnel to the hazard.
Do not operate the appliance if you feel an electrical shock when in contact with the appliance or other devices
attached to the appliance. Contact your supervisor or authorized servicer or electrician to correct the condition
before operating the appliance. Alert other employees and service personnel to the hazard.
This appliance is equipped with a three-prong (grounding) plug for protection against shock hazard and should
be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong
from the plug.
Improper Operation
Do not operate the appliance if covers, doors or other components are removed.
Do not operate the appliance if any other person has applied a lock-out on the electrical supply or has tagged
the appliance in a way to suggest that the appliance not be used. Contact your supervisor for further
instructions or refer to your employer’s safety plan.
Health and Safety in Cooked Products
For the safety and health of those who will consume goods produced through the use of the appliance, use all
caution and diligence to prevent the ingestion of any item or material that is unsafe or unfit for human
consumption.
Do not use the appliance if you see any material floating in the air in the appliance or if you see any foreign
matter in the finished food product.
Do not use the appliance if you smell unfamiliar smells or if you smell any odor that you know to be unhealthy.
Do not under-cook any product that can carry bacteria such as but not limited to e-coli, salmonella or any other
pathogen.
Do not cook, roast or handle any meat or meat product that contains any known diseases or pathogens.
In all cases, follow all food-safe practices as mandated by law and your employer.
7
EQUIPMENT DESCRIPTION I
Exterior Dimensions
See Configurations Section.
Construction
The exterior top, front, rear and sides are constructed of stainless steel, as is the sandwich door and oven interior
(including all interior ducting, conveyor belt and entrance/exit shelves).
The exterior underside is constructed of corrosion-resistant aluminized steel.
The sandwich door window is constructed of thick, tempered safety glass.
Performance
Fast-acting Firebar© elements utilized for rapid run-up and recovery.
Rear-mounted fan thoroughly circulates convection air for rapid cooking and even browning of the food product.
The cook chamber is insulated with high-temp insulation for reduced heat loss and increased energy efficiency.
Controls
Simple, intuitive and easy-to-understand layout.
Large displays for time and temperature.
Belt Time Range: 03m:00s –30m:00s.
Set Point Range: 145-570oF.
Temperature scale can be easily set to either oF or oC.
On shutdown, the last settings used are retained in memory and reappear on the subsequent startup.
Features
Cool-Down Feature. This automatic feature allows the oven to cool slowly to extend the life of the interior electrical
components. On shutdown, if the oven cook chamber temperature exceeds 200oF [93oC], the heater fans continue
to run for a period after the heaters have turned off. Once the oven cook chamber temperature has dropped to
200oF [93oC], the fans will automatically stop and the control will turn off. While in cool-down Mode, the word
“CooL” will appear in the Conveyor Speed display.
Change Belt Direction. The direction of the belt can be changed to run from left to right or right to left. A two-
position belt-direction switch with identifying label is located at the backside of the cook chamber. Set the switch
to your desired direction.
8
CLEARANCE REQUIREMENTS S
Top View
Front View
9
CONFIGURATIONS S
Top View
Front View
NOTE: LPC-31-E belt
will accommodate
two (2) ea 16” pizzas
side-by-side
10
CONTROL OPERATION L
N O T I C E
During the first few hours of operation, you may
notice a small amount of smoke and/or a faint
odor coming from the appliance. This is normal
in new equipment and will disappear after a few
hours of use.
Actual Temp Display
This is the actual temperature
inside of the cook chamber
Conveyor Speed Buttons
Use to change the conveyor
belt speed
Set Point Buttons
Use to set your desired
temperature
Change Temperature Scale
Simultaneously press-and-hold
both arrows for 3 seconds to
change from oF to oC and back
Power Button
Set Point Display
Use the Set Point arrows to set
your desired temperature. The
temperature will appear in this
display.
Conveyor Belt On/Off Button
Use to turn the conveyor
belt on and off
Conveyor Speed Display
Use the Conveyor Speed arrows
to set your desired belt speed.
The speed will appear in this
display in minutes and seconds.
Fan On/Off Button
Use to turn the heat
circulation fans on and off
Heat On Light
This light illuminates when the
heaters are on.
CooL
Cool-Down Feature
See Equipment Description
section for an explanation of
this feature
11
CHANGING BELT DIRECTION 2
To change the direction of the conveyor belt, locate the two-position switch with identifying label at
the backside of the cook chamber. Set the switch to your desired direction.
COOK TIME and SET POINT CHART 2
NOTE: Settings shown are for reference only. Your settings may vary.
12
CLEANING and MAINTENANCE (Part 1 of 4) 2
C A U T I O N
MOST CLEANERS ARE HARMFUL TO THE SKIN,
EYES, MUCOUS MEMBRANES AND CLOTHING.
PRECAUTIONS SHOULD BE TAKEN WHEN USING
THEM. 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.
DISABLE ELECTRICAL POWER AT SERVICE
BREAKER BEFORE CLEANING OVEN.
W A R N I N G
KEEP WATER AND SOLUTIONS OUT OF
CONTROLS. NEVER SPRAY OR HOSE
CONTROL CONSOLE.
W A R N I N G
C A U T I O N ALWAYS KEEP THE AREA NEAR THE APPLIANCE
FREE FROM COMBUSTIBLE MATERIALS.
C A U T I O N
KEEP THE FLOOR IN FRONT OF THE APPLIANCE
CLEAN AND DRY. IF SPILLS OCCUR, CLEAN
THEM IMMEDIATELY TO AVOILD THE DANGER
OF SLIPS OR FALLS.
N O T I C E Never use chlorine-based cleansers on this
appliance. Chlorine corrodes stainless steel.
N O T I C E
To maintain optimum safety and performance,
it is recommended that a program of regular
maintenance be implemented. It is the sole
responsibility of the user to establish, schedule
and enforce such a program. Although the actual
service schedule will vary depending on the
environment in which the equipment is
operating, it is recommended that the above be
done by an LBC-authorized service
representative every six months.
Daily Cleaning
Use a mild detergent or stainless steel cleaner for the following cleaning steps:
Empty and clean crumb trays
Clean exterior surfaces
Clean sandwich door (including the inner glass surface)
Clean conveyor belt surface
13
CLEANING and MAINTENANCE (Part 2 of 4) W
Weekly Cleaning
Use a mild detergent or stainless steel cleaner to clean the oven interior per the following steps:
Remove the front retaining knobs and remove the front panel.
Remove and clean the conveyor belt assembly. To do this, locate chain cover at side of the control compartment
(Illustration 1) and remove cover retention screw with a phillips screwdriver. Slide cover in direction of arrow shown
in photo. Lift frame at each corner (Illustration 2) and slide frame into oven approximately one inch. Chain should
be loose on sprocket (Illustration 3). Disengage chain from conveyor belt sprocket and remove conveyor from oven
interior by sliding it from control end of the cook chamber.
C A U T I O N
THE CONVEYOR BELT ASSEMBLY IS HEAVY. FOR
SAFE HANDLING, OBTAIN HELP AS NEEDED OR
EMPLOY APPROPRIATE MATERIAL-HANDLING
EQUIPMENT TO REMOVE THE ASSEMBLY FROM
THE APPLIANCE AND TO MOVE IT TO A SUITABLE
LOCATION FOR CLEANING.
Retaining
Knobs
Chain Cover
Illustration 2
Illustration 3
Illustration 1
14
CLEANING and MAINTENANCE (Part 3 of 4) W
Next, gently lift and slide the horizontal ducts toward the front of the cook chamber. No tools are required. (NOTE:
Both top ducts match one another and can be reinstalled in any order; there is no need to number them. All bottom
ducts also match one another and can be reinstalled in any order. To further help avoid mistakes during
reinstallation, the oven has been designed so the top ducts fit only in the top position and the bottom ducts fit only
in the bottom position.)
Disassemble horizontal ducts for cleaning. No tools are required. Slide plate from duct body in direction
indicated by arrow. When cleaning, it is important to remove food particles and residue from all perforated holes
of all duct parts.
With conveyor belt assembly removed, clean oven cook chamber.
Follow the steps outlined above in reverse order to reassemble the oven.
Body
Plate
Top
Ducts
Bottom
Ducts
15
CLEANING and MAINTENANCE (Part 4 of 4) W
N O T I C E
Service on this or any other LBC appliance must
be performed by qualified personnel. For an
approved service representative in your area,
visit our website at www.lbcbakery.com or call
our factory toll free at 1-888-722-5686.
C A U T I O N
USE OF ANY REPLACEMENT PARTS OTHER THAN
THOSE SUPPLIED BY LBC OR THEIR AUTHORIZED
DISTRIBUTORS CAN CAUSE BODILY INJURY TO
THE OPERATOR AND/OR DAMAGE TO THE
APPLIANCE AND WILL VOID ALL WARRANTIES.
BOTH HIGH AND LOW VOLTAGES ARE
PRESENT INSIDE OF THIS APPLIANCE WHEN
THE UNIT IS PLUGGED/WIRED INTO A LIVE
RECEPTACLE. BEFORE REPLACING ANY PARTS,
DISCONNECT THE UNIT FROM THE ELECTRIC
POWER SUPPLY.
W A R N I N G
Periodic Preventive Maintenance
A regular preventive maintenance schedule must be established. The time interval for preventive maintenance will depend
on the environment in which the oven is operating –including total hours of use, type of food product being cooked, etc.
Maintenance is necessary to keep the fans and motor free from dust and debris, thus extending the life of your appliance.
Refer to the Service / Preventive Maintenance section of the Installation, Service & Parts Manual. Periodic preventive
maintenance should be done by an LBC-authorized service technician. If you need help locating an approved servicer in
your area, contact LBC Bakery Equipment.
16
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