LBC LPC-19-E, Руководство оператора

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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: 145-570
o
F.

Temperature scale can be easily set to either
o
F or
o
C.

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 200
o
F [93
o
C], the heater fans continue
to run for a period after the heaters have turned off. Once the oven cook chamber temperature has dropped to
200
o
F [93
o
C], 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.