Garland G280 User's Manual
Contents
1. 6 2 3 WIRING DIAGRAMS 006 6990 9 90699099 990906 09 9 90 0 9 990990 9990909099999999099 9990999069990990990909 24 THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED MAINTAINED REPAIRED AND OPERATED BY PROFESSIONAL PERSONNEL AS SPECIFIED FACTORY SPECIFIED REPLACEMENT PARTS MUST BE USED TO MAINTAIN CERTIFICATION USE OF GENERIC REPLACEMENT PARTS MAY CREATE A HAZARD AND VOID CERTIFICATION Z N RIGHT OVEN SECTION RC LEFT OVEN SECTION RC D GAS INPUT INFORMATION BASIC MODEL NUMBER TOTAL B T U HR G28 105 000 G28S 80 000 G30A 85 000 G30A T 50 000 G286 G286RC 155 000 IT 3 I20 VOLT INPUT G286S 120 000 c G288 210 000 2 De Y 2 bo G288S 195 000 wsp i e i 52 gt ui is G284 G284RC G284RC2 270 000 yo 5 La G287 G287RC 235 000 1 e ie G282 G282RC 198 500 ty S gt T G283 G283RC G283RC2 233 500 G281 187 000 B G285 222 000 D G289 G289RC G289RC2 310 000 G289S G289SRC 275 000 B EN S TIN Z N T E 6 O BURNER TYPES B T U HR WG ea C m du S amp Q o 2 23 ae e 90 9 go Sel oc OVEN Standard or RC 24 D a aS S OVEN 20 O a OPEN BURNER i v cles o OPEN BURNER G30 A eu Ee HOT TOP in lieu of 2 open x burners ey GRIDDLE in lieu of 2 open amp x burners So w na ts J E e z perm nme nnn anaes 3 amp m i fi un Qc T 0 Zi d O Pa gt 4 Ts x B82. CREEN Electrical Rating Gas Input B T U s HR fa Q Pe B z ri Q a Q 35 000 Per Oven G280 Series RIGHT OVEN SECTION RC LEGS Raise front of unit and block Do not lay unit on its back Position leg insert into leg retainer opening and tap up until it seats at collar flange Repeat at rear of unit making sure all four legs are adjusted to same height Legs can be adjusted to overcome an uneven floor VENTILATION AND AIR SUPPLY 20 VOLT INPUT Proper ventilation is highly important for good operation The ideal method of ventilating a range is the use of a properly designed canopy which should extend six inches 6 beyond all sides of the appliance and six feet 6 six inches 6 from the floor A strong exhaust fan will create a vacuum in the room For an exhaust system vent to work properly replacement air must enter the room in which the vent is located The amount of air which enters must equal the amount exhausted All gas burners and pilots need sufficient air to operate and large objects should not be placed in front of this oven which would obstruct the air flow through the front x T B t l BLACK 3 WHITE Electrical Rating e INSTALLATION INSTRUCTIONS FOR MOUNTING BACKGUARDS LOW PROFILE A BACKGUARDS SINGLE DECK HIGH SHELVES DOUBLE DECK HIGH SHELVES SALAMANDERS AND CHEESEMELTERS GREEN PILOT LAMP DOOR
3. Ja i zi O g 5 2 3 5 5 3 g E S 4 e 3 8 Pe Cee EE TS i t e 4 E 4i DOOR SWIT COM N O N C 26 INSTALLATION Before assembly and connection check gas supply A D The type of gas for which the unit is equipped is stamped on the data plate located behind lower front panel Connect a unit stamped NAT only to natural gas connect those stamped PRO only to propane If it is a new installation have the gas authorities check meter size and piping to assure that the unit is supplied with sufficient amount of gas pressure required to operate the unit If it is an addition or replacement equipment have gas authorities check pressure to make certain that existing meter and piping will supply fuel at the unit with not more than 1 2 water column pressure drop Before turning on main gas supply unit must be checked to ensure all valves are in the off position NOTE When checking pressure be sure that all other equipment on the same gas line is on A pressure regulator is supplied with GARLAND Restaurant Series Equipment Set regulator to deliver gas at pressure shown on rating plate Installation must conform with the National Fuel Gas Code ANSI Z 223 1 Latest Edition NFPA No 54 Latest Edition and or local code to assure safe and efficient operation NOTE The appliance and its individual shut off supplied by others must be disconnected from the gas supply piping system during any pressure testing of
4. SWITCH 1 Back of range must be easily accessible 2 Remove the flat head bolt A from each side of high shelf only when placed next to a high shelf Salamander or Cheesemelter 3 Place Backguard High Shelf Salamander or Cheesemelter on the rear of the Range slipping the support brackets into the openings in the burner box sides 4 Securely fasten support brackets to the burner box sides with 4 1 4 20 x 3 4 slot truss head machine screws or 4 10B x 1 2 Philips sheet metal screws Hardware package will be supplied LA 5 Remove front panel 6 Replace flat head bolts removed in v Se step 2 so that each high shelf is o Ta E bolted it adjacent high shelf at l PATE T Bh 7 Replace front panel of High Shelf Mi Ei 1 Ex Salamander or Cheesemelter 108 x 1 2 PHILLIPS J SHEET METAL SCREW COMMONJO NORMALLY OPENIO B T U s HR 35 000 Per Oven Gas Input NORMALLY CLOSED COOK OFF COOL SWITCH VIEWED A FROM REAR Model Number G280 Series M am 24 5 TESTING All fittings and pipe connections must be tested for leaks Use approved gas leak detectors soap solutions or equivalent checking over and around the fittings and pipe connections DO NOT USE A FLAME Accessibility to all gas lines and fittings require that valve panel s lower front panel s oven rack s be removed It may be necessary to remove or at least raise and securely prop griddles hot tops and top grates
5. WARRANTY PERIOD THERE WILL BE NO WARRANTY ON THE CONTROL THAT WAS TAMPERED WITH Place the thermocouple of test instrument or thermometer in the geometric center of the oven Light the main burner Observe which indicator mark aligns with the low stop position of the dial Use this indicator mark for all settings Turn dial so 400 degrees F 240 degrees C lines up with the Low Stop indicator mark Allow the oven or appliance to heat and thermostat to cycle three times After sufficient time check temperature if the temperature does not read within 20 degrees of the dial setting recalibrate as follows Pull dial straight off without turning thermostat shaft Hold calibration plate and loosen the two calibration screws until the plate can be moved independently of the control Turn calibration plate so that the instrument of thermometer reading is in line with the indicator mark Hold plate and tighten screws firmly Replace dial NOTE If the above adjustment is prevented by the two loosened calibration lock screws being in contact with the ends of the screw clearance plate to the proper location reassemble screws in the other tapped holes designed for them 19 Heauy Duty Oven Control oro BY PASS FLAME ADJUSTOR CALIBRATION PLATE CALIBRATION LOCK SCREWS INSTRUCTIONS FOR MODEL FDO HEAVY DUTY CONTROL This model FDO is a precision made instrument carefully set at the factory to accurately control oven
6. areas 15
7. cones C Oven burners if the burner flames are soft and unstable or show vellow tipping increase the amount of air by opening the air shutter If the burner flames are sharp but lift off the burner ports reduce the amount of primary air by closing the air shutter NOTE The rates shown in the chart on the Index Page 2 are maximum rates and must not be exceeded AUTOMATIC PILOT VALVE The automatic pilot valve is a protective device which allows gas to flow to the oven burner only when the pilot burner is burning This is used on GARLAND ranges has safe lighting provisions provided by the flow interrupter which will not allow gas to flow to the oven burner while the red button is depressed A too loose or too tight connection of the thermocouple nut to the automatic pilot valve can prevent the thermocouple from activating the valve It should be drawn up finger tight and the TIGHTENED ONLY 1 4 TURN WITH A WRENCH It is recommended that an automatic pilot test kit be used to check the thermocouple and the hood assembly of the safety valve A visual examination of the thermocouple lead should be made to make sure that there are not cracks or ruptures Every effort has been made to insure trouble free performance of this system with a minimum of service AUTOMATIC PILOT VALVE OPEN TOP BURNERS Cleaning of the range top burner is a simple procedure and if done at regular intervals will prolong the life of the range and ensur
8. depending on menu needs An operation that cooks to order or uses the range primarily for back up will find open burners more suited to their needs Preparation of soups stocks or sauces are done on a hot top where slow even cooking is desirable Heating larger quantities of food can be done more efficiently that heating small quantities Pots and pans should be covered whenever possible to reduce energy consumption High acid sauces such as tomato should be cooked in stainless steel rather than aluminum since stainless will not react chemically Light colored sauces such as Alfredo may be discolored by the use of aluminum especially if stirred with a metal spoon or whip Salt water shellfish may pit aluminum pots if thev are used for frequent preparation NOTE Many parts of the commercial range are raw steel Hot tops griddles springs door hooks etc and can react to moisture forming rust This occurrence is normal and not considered a factory defect Clean with a stainless steel or fiber pad A light coating of salt free oil may be applied OPEN BURNERS Most traditional use of open burners is for saute or pan frying or for small stock pot work Short term cooking is the most efficient use of the open burner Heat is concentrated in a small area over the burner Pans should cover as much of the grate as possible to minimize heat loss Maximum stock pot size to be used on an open burner is 11 in diameter Open burners when not in
9. designed to provide durable service when treated with ordinary care We have a few suggestions to follow on the care of your motor A B When the motor is operating it cools itself internally by air entering the rear of the motor case provided proper clearance has been allowed Since the blower wheel is in the oven cavity it is at the same temperature as the oven If the motor is stopped while the oven is hot the heat from the blower wheel is conducted down the shaft and into the armature of the motor This action could shorten motor life We recommend at the end of the bake or roasting period when the oven will be idle for any period of time or before shutting down completely that the doors be left open and by use of the cool down position on the fan switch the fan continues to run for at least 20 minutes The FAN should never be turned OFF when the oven is HOT ee T zn PRODUCT APPLICATION INFORMATION GENERAL INFORMATION The range is the work horse of the kitchen because of its versatility Most frequently used in small operations such as cafes schools church kitchens firehouses and small nursing homes where kitchen demands are less taxing As a general rule of thumb one 4 to 6 burner range with hot top will be adequate for a 35 to 50 seat restaurant The top of the range is designed for flexibility and the preparation of numerous types of products It may have two or even three different types of tops
10. temperatures from 500 degrees F 260 degrees C to 150 degrees F 66 degrees C All adjustments are accessible from front of appliance after removing dial To remove dial grasp knob portion and pull straight out 1 With oven cold turn dial counter clockwise slowly from Low Stop until bypass seat just snaps on 2 Remove dial 3 With a screw driver turn bypass flame adjuster screw counter clockwise to increase the bypass flame or clockwise to decrease the entire burner flame to a minimum stable flame 4 Replace dial CAUTION While making this adjustment if the oven should become heated while the dial is set at a low rang below 350 degrees F 177 degrees C the bypass flame will shut off completely If this occurs turn dial counter clockwise slowly until bypass gas snaps on Then check bypass adjustment as stated 18 During slow times group pots on one 12 section and turn off the other section This will conserve energy If needed the other section will preheat in 10 to 15 minutes due to the retained heat in the metal GRIDDLE TOPS Griddle tops are designed to have food cooked directly on the surface for example hamburgers eggs pancakes hash browns Do not put pots or pans on the griddle surface This will scratch or nick the surface and result in improper cooking or sticking of product Never salt food over a griddle since this builds up a gummy residue making it difficult to clean Avoid hitting the surf
11. tends to cling to the griddle foods giving them a highly unsatisfactory and unappetizing appearance To keep the griddle clean and operating at peak performance follow these simple instructions A B AFTER EACH USE clean griddle thoroughly with a grill scraper or spatula Wipe off any excess debris left from cooking process ONCE A DAY clean griddle surface with a grill brick and grill pad Remove grease container and clean thoroughly in Same manor as any ordinary cooking utensil ONCE A WEEK clean griddle surface thoroughly If necessary use a grill stone or grill pad over the griddle surface Rub with grain of the metal while still warm A detergent may be used on the plate surface to help clean it but care must be taken to be sure it is thoroughly removed After removal of detergent the surface of the plate should be covered with a thin film of oil to prevent rusting To remove discolorations use a non abrasive cleaner Before re using the griddle must be reseanoned Keep griddle drain tube to grease container clear at all times on those models without side grease container CAUTION This griddle plate is steel but the surface is relatively soft and can be scored or dented by careless use of spatula Be careful not to dent scratch or gouge the plate surface This will cause food to stick in those areas Also note since this is a steel griddle if a light coating of oil is not always present rust will develop on unexposed
12. that system at pressures in excess of 1 2 PGIG 3 45 KP2 The appliance must be isolated from the gas supply piping by closing its individual manual shut off supplied by others during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 PSIG 3 45 KP2 NOTE Adequate clearance must be provided for servicing and proper operation INSTALLATION OF RANGES EQUIPPED WITH CASTERS A The installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z 21 69 Latest Edition and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use with Gas Fuel ANSI Z 21 41 Latest Edition The front casters of the unit are equipped with brakes to limit the movement of the ovez without depending on the connector and any quick disconnect device or its associated piping to limit the appliance movement Please be aware there is a restraint on the unit and if disconnection of the restraint is necessary be sure to reconnect the restraint after the oven has been returned to its originally installed position LEFT OVEN SECTION RC p c m we m o oe p j A SWITCH VIEWE FROM REAR COOK OFF COOL 2 DOOR SWITCH NORMALLY CLOSED 25 Z S a gt 0 O gt S DS t c O z 120 VOLT INPUT BLACK EN a ET AS MEE WHITE
13. use should be turned off to save energy Leaving a flame burning has no advantage since its heat is instantaneous HOT TOPS Recommended where long term stock pot cooking is reauired for soups sauces or stocks Pots can be placed anywhere on the hot top rather than in one specific position as on an open burner The maximum stock pot size is 12 in diameter Recommended preheat time for a 12 section is 30 minutes This will thoroughly saturate the metal with heat Hot tops are evenly heated and have a smooth surface so that pots may be moved easily to anv position Pots must have flat bottoms for maximum contact with the hot surface Warped pots will not transfer heat evenly thus wasting energy and resulting in uneven cooking patterns Roasting pans with straps should never be used on a hot top since only the straps touch the surface and heat transfer will be minimal 10 RECALIBRATION Field recalibration is seldom necessary and should not be resorted to unless poor cooking results definitely proves that the control is not maintaining the temperature to which the dial is set To check oven temperature when recalibratingz use an indicating potentiometer or a reliable mercury oven thermometer NOTE NO ATTEMPT TO RECALIBRATE THE OVEN CONTROL SHOULD BE MADE WITHIN THE WARRANTY PERIOD IF THE CONTROL IS OUT 4 20 DEGREES F FROM THE DIAL SETTING THE CONTROL WILL BE REPLACED UNDER WARRANTY IF SOMEONE ATTEMPTS RECALIBRATION DURING THE
14. 3 Check temperature reading when control cuts down to bypass by placing sensor firmly on griddle surface directly above the sensing bulb of control Reading of test instrument should be between 350 degrees F 196 degrees C and 410 degrees F 213 degrees C 20 A wiring diagram is attached to the rear of this unit and a copy is included in this manual for your use A l Lighting Instructions Using the access through the louver panel hold the reset button RED located on the oven safety valve See prior Using the access hole located below the louver in the panel push the RED IGNITOR i p l BUTTON continuously until the oven pilot ignites See prior If the pilot does not stay lit after you release the reset button wait 5 minutes and repeat Step 2 and hold the reset S J S button approximately 60 seconds eee yl er ee ae y CES 2 Activate the power switch to cook M amem Peri y position i EL CREUSE o o Turn oven valve on F1 Turn thermostat to desired setting Y E V l l Cool Down E ME Turn thermostat and oven valve off Open door d Activate power to the cool down position I L RESET BUTTON ON SAFETY L PILOT IGNITER BUTTON Shut Down Turn thermostat off Return power switch to OFF position Turn oven valve off The motor on your range convection oven is maintenance free since it is constructed with self lubricatingz sealed ball bearings It is
15. 5 steam table pans or one 1 17 75 x 25 75 roast pan Never place pans directly on the oven bottom Always use the lowest rack position which will allow the air to circulate within the oven cavity Load and unload food as quickly as possible to prevent an excessive drop in temperature Avoid using warped pans since level pans bake more evenly Do not use a deep pan for shallow cakes cookies etc as circulation across the surface is essential for even cooking and browning To prevent excessive shrinkage roast meats at a low temperature 250 to 325 degrees F When rethermalizing frozen products preheat the oven 50 degrees higher than cooking temperature to compensate for heat loss during and after loading To conserve energy turn the oven off when not in use If you cover your pans with aluminum foil be sure to crimp it tightly around the edges to prevent the foil from blowing off Any foreign objects i e food foil ect which become lodged in the fan must be removed as soon as the oven is cool 11 PROBLEM SOLUTION RESTAURANT RANGE CONVECTION OVEN If cakes are dark on the sides and not done in the centeP 24 4 RR RR oS ERES Lower oven temperature If cake edges are too brown RM ERE Reduce number of pans or lower temperature If cakes have light outer color cea s pea Raise temperature If cake settles slightly in the center ebBake longer or raise oven temperature slightly Do no
16. All parts removed including fasteners should be stored safely for re use TESTING 1 Be sure that all valves and thermostats are in the OFF position 2 Turn on the main gas supply valve Light all top section pilots 3 Leak test all valves and fittings as described in the procedure above Correct any leaks as required and recheck 4 Light oven pilot 9 If the range is provided with an oven shut off valve separate from the thermostat turn this valve on and set the thermostat at 500 degrees If the range oven thermostat has an OFF position on the dial the thermostat is equipped with an internal integral oven shut off valve Set this thermostat dial to 500 degrees In both cases gas will now flow to the oven burner 6 Leak test all valves fittings etc as above Correct any leaks and retest T Shut off all range valves and set thermostat dials to OFF or low position All units are tested and adjusted at the factory However burners and pilots should be checked at installation and adjusted if necessary CAUTION Gas will flow to top burners even with top pilots out Gas will not be interrupted It is the responsibility of the operator to check the ignition of the burners Should ignition fail after ten 10 seconds turn burner valve off and wait five 5 minutes and try again OPERATION OPEN TOP BURNERS Remove top grates and ring grates Check flash tubes to see they are properly positioned on burner charge po
17. F 232 degrees C mark Check temperature again if temperature is not within 20 degrees F of the dial setting is means that the sensingz element is inoperative and the control should be replaced 21 BY PASS ADJUSTOR CALIBRATION STEM aa GASKET MOUNTING FLANGE INSTRUCTIONS FOR GRIDDLE CONTROL When the appliance reaches the temperature at which the dial is set the control cuts down the fiow of gas to the amount required to keep the appliance at that temperature Always however the control must bypass enough gas to keep the entire burner lighted To maintain this minimum flame the bypass must be set carefully and accurately as follows 1 Light the burner then turn dial Full On 2 After 5 minutes turn dial clockwise to point sightly beyond first mark on dial 3 Remove dial 4 With a screw driver turn bypass adjustor counter clockwise to increase the flame clockwise to decrease the flame until there is a minimum flame over the entire burner To check calibration proceed as follows 1 Use a Robertshaw Test Instrument with a special disc type thermocouple or reliable Surface type thermometer NOTE A drop of oil on the face of the disc will provide better contact 2 Turn all griddle temperature controls dials to 400 degrees F 240 degrees Ce In order to allow temperature to stabilize the control must be allowed to cycle at least three times before taking a reading
18. INSTALLATION OPERATION MANUAL GARLAND G280 G30A FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE PLEASE READ ALL SECTIONS OF THIS MANUAL THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED WE SUGGEST INSTALLATION MAINTENANCE AND REPAIRS SHOULD BE PERFORMED BY YOUR LOCAL MAINTENANCE AND REPAIR CENTER LISTED IN YOUR INFORMATION PACKET In the event you have any questions concerning the installation use care or service of the product write our Customer Service Department NOTE Unit must be installed with no less than 6 clearance from Combustible construction at rear and sides FOR YOUR SAFETY Post in a prominent location instructions to be followed in the event the user smells gas This information shall be obtained by gonsulting your local gas supplier Continuous product improvement is a Garland policy therefore specifications and design are subject to change without notice Garland Commercial Industries Inc Phone 717 636 1000 GARLAND Freeland Pennsylvania 18224 FAX 717 636 3903 P N 1009096 R 13 Printed in the U S A CONGRATULATIONS You have just purchased the finest commercial cooking equipment available anywhere Like any fine precision built piece of equipment it should be given regular care and maintenance Periodical i
19. Raise griddle at front and block 2 Light pilots located at the front right side of each burner 3 Sensing bulbs must be fully inserted into their individual holders which are located on the underside of the griddle 4 Set thermostat to maximum one at a time Burner should have a 5 16 stable blue flame 5 Lower griddle carefully into position taking extreme caution not to leave any part of the capillary tube in the burner compartment VALVE CONTROLLED GRIDDLES See Griddle seasoning before use 1 Raise griddle at front and block 2 Light pilots located at the front right side of each burner 3 Turn burner valves on to full position Burners should have 1 2 to a 5 8 stable blue flame 4 Lower griddle into position BROILER GRIDDLE G283 G282 See Griddle Seasoning before use Before turning main gas supply on make sure all valves are in the off position 1 Eight 8 ceramics are supplied with each unit These ceramics are to be placed in the burner section of the broiler before griddle is put into operation 2 Each burner has 2 lips which will serve as a rest for a pair of ceramics Two ceramics are positioned with projections pointing down and between each burner Place a pair to the right of the right burner and a pair to the left of the left burner using side lining ledges as the outside support 3 Light pilots located in broiler section Left pilot is a tee double pilot to control left and center burners Ri
20. ace with the edge of a spatula since this will cause nicks Most frequent used temperatures are 325 to 350 degrees F Check the grease drawer to drain frequently during heavy use to prevent overflowing Over a period of time a slight discoloration of the griddle top will occur This will not effect the cooking performances For best results keep the griddle surface clean and shiny For further GRIDDLE INFORMATION please refer to Maintenance Griddle Seasoning and Cleaning RANGE BASE CONVECTION OVEN As a guide set oven temperature 25 to 50 degrees lower than called for in recipes directions using standard or conventional cvens Cooking time may be less depending upon the product you are preparing 2 to 5 is a general rule Product should be watched the first time it is prepared Cooking time and oven temperature will vary depending upon such factors as size of load temperature cf product and mixture of recipe particularly moisture When you have established satisfactory time and temperature for our products record them on a chart and keep as a reference guide Preheat oven thoroughly before use To reach 350 degrees F takes approximately 15 minutes For optimum results oven should be preheated for 30 minutes to allow for thorough heat saturation The load should be centered on the oven racks to allow for proper heat circulation around the sides Load size the oven will hold three 3 18 x 26 sheet pans six 6 12 x 20 x 2
21. d detergent or soap solution Apply a thin coat of cooking oil to the griddle surface about one ounce per square inch of griddle surface Spread over the entire griddle surface with a cloth to create a thin film Wipe off any excess oil with a cloth Light all burners set a lowest possible setting Some discoloration will occur when heat is applied to steel Heat the griddle slowly for 15 to 20 minutes Then wipe away oil Repeat the procedure 2 to 3 times until the griddle has a slick mirror like finish Do this until you have reached the desired cooking temperature IMPORTANT Do not attain high on valve control or 450 degrees on thermostat control during break in period NOTE Steel griddle surface will tone blue discoloration from heat This toning will not diminish function or operation and is not a defect The griddle will not require reseasoning if it is used properly If the griddle is over heated and product begins to stick to the surface it may be necessary to repeat the seasoning process again If the griddle is cleaned with soap and water it will be necessary to reseason the griddle surface again GRIDDLE CLEANING To produce evenly cooked perfectly browned griddle products keep griddle free from carbonized grease Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food product This results in uneven browning and loss of cooking efficiency and worst of all carbonized grease
22. e good flame characteristics Wipe anv spills as they occur Grids and travs should be removed daily washed rinsed and dried thoroughly Use a wire brush to clean the ports in the burners Ignite and check for clogged holes If anv clogged holes are apparent the burner should be lifted out and brushed inside and out with a small venturi brush Each port on the burner itself should be cleaned with a properlv sized wire or thumb drill Wash with soap and hot water if grease is observed on the burners Dry thoroughly Reinstall and check the flame pattern Readjust the air shutter if necessarv If a vellow flame appears around the edges instead of being uniformly blue it is usually a sign of grease and dirt in the throat of the burner Remove and clean the burner and readjust the air shutter The most common problem with open burner ranges is spillage Once the burner ports are partiallv plugged with food the air to gas mixture is disturbed and results in an inefficient burner HOT TOPS While the surface is still slightlv warm wipe down with a clean burlap cloth Burnt on spillage should be scraped off If necessarv remove the plate and wash in a sink with soap and hot water Drv thoroughlv In damp climates wipe down with a light coating of oil to prevent rusting Avoid excessive use of water as this could damage the surface and the controls below NOTE Steel griddle surface will tone blue discoloration from heat T
23. en appears soiled due to heavy staining we suggest pre heating the empty oven each day for 1 or 2 hours depending on the condition of the oven for effective results Also ordinary household ammonia has proven to be effective in removing baked on soil build up and has the beneficial effect of keeping the microscopic pores of the coating open and free to perform its cleaning action An occasional light swabbing with household ammonia while the oven is at room temperature will prove extremely beneficial WARNING Abrasives and Oven Cleaners should not be used in order to Loss Nom ee eee eee AEE E E maintain continuous cleaning action it is very important to avoid the use of abrasive materials such as steel wool scouring pads abrasives or sharp implements which can cause permanent damage to the surface coating In addition oven cleaners such as Easy Off or Dow Oven Cleaner will clog the PORES of the special coating and will retard the cleaning action High temperature cleaning causes grease and food residue to be reduced to a fine powder After oven has cooled the powder should be brushed from the oven cavity Period Tune Up Although the oven appears clean we recommend operating the oven at high heat for 2 hours approximately once each month This will insure against build up of solids in the pores of the coating 14 GRIDDLE SEASONING Remove all factory applied protective material by washing with hot water mil
24. ght pilot controls right burner 4 Turn valves completely on Burner should have a 5 16 stable blue flame CAUTION Gas will flow to top burners even with top pilots out Gas will not be interrupted It is the responsibility of the operator to check the ignition of the burners SHOULD IGNITION FAIL AFTER 10 SECONDS TURN BURNER VALVE OFF AND WAIT 5 MINUTES AND TRY AGAIN SE Se ee 0 eee a ALL UNITS ARE TESTED AND ADJUSTED AT THE FACTORY HOWEVER BURNER AND PILOTS SHOULD BE CHECKED AT TIME OF INSTALLATION AND ADJUSTED IF NECESSARY OVEN STANDARD A LIGHTING 1 Remove oven bottoms 2 Depress and hold reset button red located at the lower front of the oven beneath the oven door while lighting the oven pilot Continue to depress the reset button for 60 seconds Release button If pilot does not stay lit repeat this procedure after 5 minutes r LIGHT BURNER THRU INSIDE OF OVEN W MATCH B SHUT DOWN 1 Turn all valves and thermostats to the off position 2 If range is to be shut down for an extended period of time close the in line gas valve C RELIGHTING 1 Shut all gas valves off L RESET BUTTON ON SAFETY 2 Wait 5 minutes J Repeat lighting instructions in section A above RC BASE OVENS This section pertains to the forced air unit For 115v usage a cord and plug is provided but connection to the electrical service must comply with local codes or in the absence of local codes
25. his toning will not diminish function or operation and is not a defect ADJUSTMENTS The top and oven orifices are fixed and cannot be adjusted Proper rate is attained if the gas supply pressure is adequate Pressure may be checked by using the 1 8 N P T manifold pressure tap A properly adjusted air shutter will provide for a distinct blue flame over the entire port area of the burners when at full rate 1 Pilot Adjustment All pilot adjustment valves are mounted on the range top manifold a If required the open burner pilot should be adjusted so that the tip of the pilot flame reached the middle of the flash tube opening This flame may show a slight vellow tip b The pilot burner for the griddle or hot top burner should provide for rapid ignition of the burner but should not impinge on any part of the burner When properly adjusted it should neither lift off the burner nor should it show a yellow tip 16 MAINTENANCE We suggest maintenance and repairs to be performed by an GARLAND AUTHORIZED SERVICE AGENT The listing provided with vour range is titled Maintenance and Repair Centers PAINTED FINISHES Establish a regular cleaning schedule Any spills should be wiped off immediately The oven should be permitted to cool down before cleaning exterior surfaces 1 Wipe exposed cleanable surface when cool with a mild detergent and hot water Stubborn residue spots mav be removed with a light weight non metallic scouring
26. nspections by your dealer or a qualified service agent are recommended When corresponding with the factory or your local authorized service agency regarding service or parts be sure to refer to the particular unit by the correct model number including prefix and suffix letters and numbers and the serial or code number The rating plate affixed to the unit contains this information X REGULAR MAINTENANCE ENSURES PEAK PERFORMANCE TABLE OF CONTENTS GAS INPUT INFORMATION ct Tree ee ee 899 2 INSTALLATION eee Vedi pv dee ees rrr Tm 3 INSTALLATION OF RANGES EQUIPPED WITH CASTERS Torre RE A RUE ee 4 TESTING AND ADJUSTMENTS e ccs X3 ERR EE V Oe PDT ES 5 OPERATION eere 49 VRAC eee cnn CeCe CCE CCT eee eee ICA RENT 6 PRODUCT APPLICATION INFORMATION 00 ee TT v9 PROBLEMS SOLUTIONS GAS RUN be d AO RR ee Se US M CAPE OQ A S RE RUD RC ee er 12 MAINTENANCE 42 6834 58 999 eres 093 Sco a Were HESSE WSs emcee OP oua 979 99 4 sens LS ADJUSTMENTS rnm T eee oq Ui 16 INSTRUCTIONS FOR BDO 56 Coe VR EGER Yea Ya y IC aw ese a RUE esce LB INSTRUCTION FOR GRIDDLE CONTROL cccecccccccceccscescevens caseu des 20 TROUBLE SHOOT I NG GU I DE 999090 9 999900 9 90906 06 06 00 99959999999999999999999909909 2 2 USER PARTS L I ST 906 990 0 690 09009 0 00600 00 6 9006 85090000 090 006006 009 906 0 00600 090090990909 9990090909
27. ot or not enough Check calibration and set bypass Control out of calibration or bypass improperly set Burner flame shuts off By pass set too low when oven gets up to By pass set too high temperature causing control to go Adjust by pass into snap action Door will not stay Not enough tension on Adjust tension nut clock closed springs wise Springs broken hinge Replace faulty parts link broken Door will not stay open Too much tension on Adjust tension nut springs counter clockwise Door not closing on one Re stress door side Doors not level or low in Trunion support loose Level and tighten Trunion support worn support Replace center of unit 22 SHUT DOWN 1 Turn all valves to the OFF position 2 If the unit is to be shut down for an extended period of time close the in line gas valve CAUTION Should burner ignition fail within 5 seconds turn burner valve off and repeat step 1 If ignition continues to fail consult authorized factory service agency HOT TOP SECTIONS 1 Raise or remove hot top sections Every burner has one pilot located at the front right side of the burner 2 Light pilots The pilot burner should be adjusted to provide for rapid ignition on the burner 3 Turn burner valve on A sharp blue flame should be approximately 1 4 high 4 Replace hot top sections THERMOSTATIC CONTROLLED GRIDDLES See Griddle Seasoning before use 1
28. pad Dry thoroughly with a clean cloth 2 Stainless steel should be cleaned using a mild detergent a soft cloth and hot water If necessary to use a nonmetallic scouring pad always rub in the direction of the grain in the metal to prevent scratching Use a water based stainless cleaner Drackett Twinkle if vou want a hish shine STAINLESS STEEL For routine cleaning just wash with a hot water and detergent solution Wash just a small area at a time or the water will evaporate leaving the chemicals behind causing streaking Rinse the washed area with a clean sponge dipped in a sanitizing solution and wipe dry with a soft clean cloth before it can dry Use a paste of water and a mild scouring powder if you have to but never rub against the grain All stainless steel has been polished in one direction Rub with the polish lines to preserve the original finish Then thoroughly rinse as before To prevent fingerprints there are several stainless steel polishes on the market that leave and oily or waxy film Do not use on surfaces that will be in contact with food Stainless steel may discolor if overheated These stains can usually be removed by vigorous rubbing with a scouring powder paste Use only stainless steel wood or plastic tools if necessary to scrape off heavy deposits of grease and oil Do not use ordinary steel scrapers of knives as particles of the iron may become imbedded and rust STEEL WOOL SHOULD NEVER BE Either a ty
29. pical bleach solution or hot water can be used to sanitize stainless steel with out harn 13 OVEN INTERIOR Porcelain Enamel NOTE Disconnect line cord if applicable from power supply before cleaning or 1 2 servicing Before cleaning oven interior remove all oven racks and guides if RC base Oven racks and guides can be cleaned with a mild soap and warm water or run through dish washer The porcelain interior can be cleaned with oven cleaners such as Easy Off or Dow Oven Cleaner Follow product manufacture s instructions for proper use OVEN INTERIOR OPTIONAL CONTINUOUS CLEAN NOTE Disconnect line cord if applicable from power supply before cleaning or l 5 servicing Break In Period When the oven is new operate the oven for at least two hours at high heat with the oven empty before normal cooking operation Continue preheating the oven for two hours prior to use during the first two weeks During this break in period it is important that the oven surfaces be kept clean of excessive soiling due to spillage How to put continuous cleaning action to work Each day after baking and roasting operations have ceased empty the oven turn the temperature control up to high heat 500 degrees This high heat will accelerate the cleaning action and reduce the time required to effectively clean the oven Usually the cleaning operation will take about 45 to 60 minutes Heavy Staining When the ov
30. rts Light pilots Replace top grates and ring grates Turn valve completely on Burner flame should be 1 2 stable blue flame and should impinge on the underside of pot placed on ring grate C 4 G bo I e LJ L e USER PART LIST PART NUMBER 1028197 1028299 1028202 1028298 1028203 1019418 1415701 1082198 1082199 1082197 1005800 9004700 9004701 1103400 1311000 1311100 1311101 9002200 1671200 9003701 9003700 1589100 1589101 1592000 1592001 1089100 1089101 1085999 1314003 1314116 1017502 1554199 1361601 1091000 1360200 1360201 DESCRIPTION Oven Burner Oven Pilot Burner Assy NAT Pilot Orifice NAT 018 Oven Pilot Burner Assy LP Pilot Orifice LP 010 Thermocouple Oven Pilot Safety Valve Bell Crank Left Bell Crank Right Bell Crank Right RC Base Only Oven Door Spring Adjusting Hook 1 4 20 x 5 Adjusting Hook 1 4 20 x 3 1 8 Standard Oven Rack 21 x 26 RC Oven Rack RC Oven Rack Guide Left RC Oven Rack Guide Right Space Saver Oven Rack RC Oven Blower Motor Door Handle End Left Door Handle End Right Door Handle 30 Door Handle 24 Door Handle Overlay 30 Door Handle Overlay 24 ON OFF Knob OVEN Knob Oven Valve Oven Thermostat Dial Oven Thermostat Dial Insert Oven Thermostat Top Grate Ring Grate Broiler Ceramic Griddle Thermostat Griddle Thermostat Dial GARLAND GAS EQUIPMENT FIELD SERVICE TROUBLE SHOOTING GUIDE Service should be performed by a profe
31. ssional as listed in your Maintenance and Repair Center guide PROBLEM POSSIBLE CAUSE SOLUTION Burner flame soft lazy Not enough air mixing Open air shutter tip vellow with gas Flame lifts off burner Too much air mixing with Close air shutter ports Flashes back in gas burner Pops excessively when turned off Delayed ignition Unit over gassed or Check gas pressure and orificed incorrect orifice size Burner adjusted Adjust gas and air improperly nixture Burner ports plugged Clean burner ports Pilot flame too small Adjust pilot valve Draft in kitchen Determine cause Flame lifts off pilot Pilot over gassed Adjust pilot valve orifice Oven pilot keeps going Faulty thermocouple or Check safety system out safetv valve Pilot flame too small Loose connection on safety valve Main burner blowing out pilot Pilot flame too small Flame yellow pilot dirty Thermocouple faulty Replace Pilot burner will not ignite Adjust pilot valve Tighten connection Adjust gas and air mixture Adjust pilot valve Clean and adjust pilot Millivolt output low on open circuit test Millivolt output high on Short in maznet Replace safety valve open circuit test but low on closed circuit test Millivolt output high on High millivolt reading on Replace safety valve closed circuit test but drop out test safety valve will not open Oven too h
32. t open doors too oven for long periods If cake Tipp Les y 42 os be wes Ve ee a ooeeeeee Overloading pans or batter is too thin If cakes are too coarse eee ee eee n Lower oven temperature If pies have uneven color eee eee eee eO Reduce number of pies per rack or eliminate use of bake pans If cupcakes crack on top cccccvcccsvcvcccees e Lower oven temperature If meats are browned and not done in the center seseseseosssoooososososeseoeoseo eoe o LOwer oven temperature and roast longer If meats are well done and not DroOWred esessoeseoeoososososoooosoooooooooeooo oo RaAiSe temperature Limit amount of moisture If meats develop hard crust eese eene nn Reduce temperature or place pan of water in oven 12 2 Burner Gas Air Adjustments Variations in field conditions rough handling of the equipment in transit may indicate the need for adjustment of primarv air to the burners Check operation and adjust as below to provide a sharp blue flame at full rate open valve fully so that the thermostat is calling for maximum sas flow On the burner star H griddle broiler oven burners locate the air shutter Loosen the lock nut so that the air shutter turns freelv Reinstall burner Turn on gas flow and ignite burner Rotate air shutter to obtain the followins a Open Star Burner 1 2 stable sharp inner blue cones b Hot tops griddles 5 16 stable sharp inner blue
33. with the National Electrical Code ANSI NFPA No 70 current edition WARNING Electrical Grounding Instructions This appliance is equipped with a three pronged grounding plug for your protection against shock hazard and should be plugged directly into a properly grounded three pronged receptacle Do not cut or remove the grounding prong from this plug POWER FAILURE NOTE In the event of a power failure no attempt should be made to operate this oven This oven is gas operated but has electrical features motor and door switches 8 If the dial setting does not agree with the test instrument reading within the above limits recalibrate as follows NOTE NO ATTEMPT TO RECALIBRATE THE OVEN CONTROL SHOULD BE MADE WITHIN THE WARRANTY PERIOD IF THE CONTROL IS OUT 20 DEGREES F FROM THE DIAL SETTING THE CONTROL WILL BE REPLACED UNDER WARRANTY IF SOMEONE ATTEMPTS RECALIBRATION DURING THE WARRANTY PERIOD THERE WILL BE NO WARRANTY ON THE CONTROL THAT WAS TAMPERED WITH 4 Remove the dial and push out the metal insert 5 Replace the dial 6 Hold dial firmly insert screwdriver through center of dial and push calibration stem inward DO NOT TURN THIS CALIBRATION STEM 7 While holding calibration stem in firm with screw driver turn the DIAL until it is set at the actual temperature as shown by your instrument or thermometer Release pressure on calibration stem 8 Replace the dial insert and dial 9 Set dial to 450 degrees
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