Garland Ventilation Hood S680 User Manual

INSTALLATION AND  
OPERATION MANUAL  
GARLAND S680, SS680 &  
SU680 SERIES RESTAURANT  
RANGES AND SALAMANDERS  
PLEASE READ ALL SECTIONS OF THIS MANUAL  
AND RETAIN FOR FUTURE REFERENCE  
FOR YOUR SAFETY:  
DO NOT STORE OR USE GASOLINE  
OR OTHER FLAMMABLE VAPORS OR  
LIQUIDS IN THE VICINITY OF  
THIS OR ANY OTHER  
THIS PRODUCT HAS BEEN CERTIFIED AS  
COMMERCIAL COOKING EQUIPMENT AND  
MUST BE INSTALLED BY PROFESSIONAL  
PERSONNEL AS SPECIFIED  
APPLIANCE  
INSTALLATION AND ELECTRICAL CONNECTION  
MUST COMPLY WITH CURRENT CODES:  
IN CANADA - THE CANADIAN ELECTRICAL  
CODE PART 1 AND / OR LOCAL CODES  
IN USA – THE NATIONAL ELECTRICAL CODE  
ANSI / NFPA – CURRENT EDITION  
WARNING:  
IMPROPER INSTALLATION, ADJUSTMENT,  
ALTERATION, SERVICE OR MAINTENANCE  
CAN CAUSE PROPERTY DAMAGE, INJURY,  
OR DEATH. READ THE INSTALLATION,  
OPERATING AND MAINTENANCE  
INSTRUCTIONS THOROUGHLY  
ENSURE ELECTRICAL SUPPLY CONFORMS WITH  
ELECTRICAL CHARACTERISTICS SHOWN ON  
THE RATING PLATE  
BEFORE INSTALLING OR  
SERVICING THIS EQUIPMENT  
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent  
using genuine Garland replacement parts  Garland will have no obligation with respect to any product that has been  
improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation  
instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,  
or which has been modified or repaired using unauthorized parts or by unauthorized service agents  
The information contained herein, (including design and parts specifications), may be superseded and is subject  
to change without notice  
GARLAND COMMERCIAL INDUSTRIES  
185 East South Street  
Freeland, Pennsylvania 18224  
Phone: (570) 636-1000  
GARLAND COMMERCIAL RANGES, LTD  
1177 Kamato Road, Mississauga, Ontario L4W 1X4  
CANADA  
Enodis UK LTD  
Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND  
Telephone: 081-561-0433  
Phone: 905-624-0260  
Fax: 081-848-0041  
Fax: (570) 636-3903  
Fax: 905-624-5669  
Part # P153 Rev 1 (02/21/08)  
© 2004 Garland Commercial Industries, Inc  
 
TABLE OF CONTENTS  
IMPORTANT INFORMATION                          2 OPERATING INSTRUCTIONS                        11  
Operation of the Griddle:                                        11  
Operating The Solid Hot Top                                 11  
Operating The Sealed Hotplate  
(SS/SU) Models                                                            12  
Operation Of Standard Ovens                               12  
Operation of the Convection Ovens                    13  
Operation of the Salamander                                13  
DIMENSIONS AND SPECIFICATIONS,  
MODELS S,SU & SS684                                   4  
DIMENSIONS AND SPECIFICATIONS,  
MODELS S,SU & SS686                                   5  
DIMENSIONS AND SPECIFICATIONS,  
RANGE MODELS                                               6  
PRODUCT APPLICATION                               14  
Griddles                                                                        14  
Solid Hot Tops                                                            14  
Sealed Hotplate (SS/SU Models)                          14  
Standard Ovens                                                         14  
RC Convection Ovens                                              14  
DIMENSIONS AND SPECIFICATIONS,  
MODELS SERC, SER-680                                 7  
INTRODUCTION                                                8  
Uncrating                                                                        8  
Rating Plate                                                                    8  
Safety Precautions                                                       8  
MAINTENANCE AND CLEANING                 15  
INSTALLATION                                                   9  
Clearances                                                                      9  
Positioning                                                                     9  
Legs                                                                                  9  
Casters                                                                             9  
Ventilation Air                                                               9  
Installation Of Range Mount Salamander           9  
Assembly of Backguard/High Shelf                    10  
Code Requirements                                                 10  
Electrical Supply                                                        10  
Single And Three Phase Connection                  10  
Commissioning                                                          10  
General                                                                         15  
Cleaning                                                                        15  
Stainless Steel                                                       15  
Enameled Surfaces                                             15  
Salamander                                                           15  
Ovens                                                                     15  
Griddles                                                                        16  
After Each Use                                                     16  
For Heavy Build Up                                             16  
Griddle Do’s & Don’ts                                         16  
Thermostat Calibration                                           16  
Oven                                                                       16  
Griddle                                                                   17  
INITIAL OPERATION                                       11  
Preparing a New Griddle                                         11  
Seasoning of the Griddle                                       11  
SAFETY                                                             18  
Part # P153 Rev 1 (02/21/08)  
Page 3  
 
DIMENSIONS AND SPECIFICATIONS, MODELS S,SU & SS684  
Model  
S684*  
Total Kw Load 208V/1Ph 208V/3 Ph  
240V/3 Ph 400 V/3N 415V/3N  
27  
33  
34  
7
127  
157  
N/A  
34  
76  
97  
110  
136  
142  
29  
66  
84  
87  
20  
60  
60  
4
58  
58  
4
SU684**  
SU684RC2***  
Salamander Broiler****  
100  
23  
*(all purpose tubular elements) **(Sealed -top elements, North American Model # SS684) *** Maximum on any 684 series range  
****Add when wired to range base (SER/SUER-680)  
Exterior Dimensions  
Oven Interior Dimensions  
Weight  
Lbs/Kg  
Height  
Width  
Depth  
Height  
Width  
Depth  
47”  
60”  
31-1/4”  
13-1/2”  
26-1/4”  
22”  
600/273  
(1194mm) (1524mm) (794mm) (343mm) (667mm) (559mm)  
Ratings:  
Tubular Elements - Small 6-1/2(165mm) - 1250 Watts  Large 8-1/2(216mm) - 2100 Watts  
Sealed High Performance Elements - Small 7(180mm) - 2000 Watts  Large 8-5/8(220mm) - 2600 Watts  
Hot Top (per 12”/305mm section) - Front and Rear sections each 1675 Watts, (3350 Watts total)  
Griddle (per 12”/305mm section) - 3350 Watts  
Standard Oven - 4 85 kW  
Convection Oven - 5 0 kW (plus 0 5kW fan motor, for 5 5kW total)  
Installation  
Clearances:  
Range w/o  
Side  
Back  
3”  
2”  
Salamander (76mm) (51mm)  
Range w/ 7” 2”  
Salamander (178mm) (51mm)  
10”  
(254mm)  
Hot Sections  
7-1/2"  
REAR CABLE  
ENTRANCE  
[190mm]  
3-1/2"  
NOTE: For ranges with convection oven(s),  
(models with suffix `RCor `RC2’), air circulation  
is required for proper operation of fan motors  
These models must not be dais mounted or  
installed without legs  
[829mm]  
24-1/2"  
[622mm]  
34-1/4"  
[870mm]  
NOTE: Salamander can not be installed wired  
from the range base on a S684 in 208/1/60  
Salamander must have a separate circuit  
6"  
NOTE: Many local codes exist, and it is the  
responsibility of the Owner and the Installer to  
comply with those codes  
[152mm]  
9-1/4"  
[235mm]  
41"  
[1041mm]  
31-3/4"  
[806mm]  
REAR CABLE  
3"  
ENTRANCE  
[76mm]  
6"  
[152mm]  
4-3/4"  
60"  
[1524mm]  
15-1/4"  
[387mm]  
29"  
[737mm]  
[mm]  
W/OPTIONAL  
RC MOTOR  
Page 4  
Part # P153 Rev 1 (02/21/08)  
 
DIMENSIONS AND SPECIFICATIONS, MODELS S,SU & SS686  
Model  
S686*  
Total Kw Load 208V/1Ph 208V/3 Ph  
240V/3 Ph 400 V/3N 415V/3N  
15  
19  
20  
7
72  
90  
93  
34  
48  
59  
62  
19  
62  
78  
80  
29  
42  
52  
54  
16  
40  
40  
4
38  
38  
4
SU686**  
SU686RC2***  
Salamander Broiler****  
*(All purpose tubular elements) **(Sealed -top elements, North American Model # SS686) *** Maximum on any 684 series range  
****Add when wired to range base (SER/SUER-680)  
Installation  
Clearances:  
Entry Clearances  
Uncrated  
Side  
Back  
Crated  
Uncrated “RC” Model  
Range w/o  
Salamander (76mm) (51mm)  
3”  
2”  
45(1143mm)  
35(889mm)  
40(1016mm)  
Range w/ 7” 2”  
Salamander (178mm) (51mm)  
Exterior Dimensions  
Oven Interior Dimensions  
Weight  
Lbs/ Kg  
Height  
Width  
Depth  
Height  
Width  
Depth  
10”  
(254mm)  
Hot Sections  
47”  
36”  
31-1/4”  
13-1/2”  
26-1/4”  
22”  
360/190  
(1194mm) (914mm) (794mm) (343mm) (667mm) (559mm)  
NOTE: Many local codes exist, and it is the responsibility of the Owner and the Installer to comply with those codes  
Ratings:  
REAR CABLE  
ENTRANCE  
8-3/8"  
[213mm]  
Tubular Elements: 6-1/2(165mm): 1250 Watts  
3-1/2"  
[89mm]  
8-1/2(216mm): 2100 Watts  
Sealed High Performance Elements: 7(180mm): 2000 Watts  
8-5/8(220mm): 2600 Watts  
Hot Top (per 12”/305mm section):  
Front and Rear sections each 1675 Watts,  
(3350 Watts total)  
24-1/2"  
[622mm]  
34-1/4"  
[870 mm]  
Griddle (per 12”/305mm section): 3350 Watts  
Standard Oven: 4 85 kW  
Convection Oven: 5 0 kW (+0 5kW fan motor; for 5 5kW total)  
6"  
NOTE: For ranges with convection oven(s), (models with suffix `RCor  
`RC2’), air circulation is required for proper operation of fan motors  
These models must not be dais mounted or installed without legs  
[152mm]  
9-1/4"  
[235mm]  
41"  
[1041mm]  
31-3/4"  
[806mm]  
REAR CABLE  
ENTRANCE  
3"  
[76mm]  
6"  
[152mm]  
4-3/4"  
36"  
[914mm]  
15-1/4"  
[387mm]  
29"  
[737mm]  
[121mm]  
W/OPTIONAL  
RC MOTOR  
Part # P153 Rev 1 (02/21/08)  
Page 5  
 
DIMENSIONS AND SPECIFICATIONS, RANGE MODELS  
S/SS/SU  
686/684  
RC (2)  
-(1,2,3) (L,C,R)  
-(12,24,36) (L,C,R)  
-12 = 12" (305 mm) wide griddle  
-24 = 24" (610 mm) wide griddle  
-36 = 36" (915 mm) wide griddle  
- L = griddle on left hand side of range  
- C = griddle in center of range  
- R = griddle on right hand side of range  
-1 = 12" (305mm) wide solid top  
-2 = 24" (610mm) wide solid top  
-3 = 36" (915mm) wide solid top  
-L = Solid top on left hand side of range  
-C = Solid top in center of range  
-R = Solid top on right hand side of range  
RC = Convection Oven  
RC2 = Double convention oven base  
686 = 36" (915mm) wide range  
684 = 60" (1524mm) wide range  
S = Sentry series range  
SU = Sentry series range  
CE marked design  
SS = Sentry series range  
with sealed top elements  
Page 6  
Part # P153 Rev 1 (02/21/08)  
 
DIMENSIONS AND SPECIFICATIONS, MODELS SERC, SER-680  
TOTAL AMPS  
Model  
Total Kw Load  
208V/1Ph 208V/3 Ph 240V/1Ph 240V/3 Ph 400 V/3N 415V/3N  
SERC, SER-680  
wired independently  
7
34 29 29 25 15 15  
Installation Notes:  
Clearances from combustible surfaces should be minimum 7(178mm) from sides, 2(51mm) from back  
Note: Salamander can not be installed wired from the range base on a S684 in 208/1/60  Salamander must have a separate  
circuit  
KW Ratings  
Total kW loading is 7 0 kW  
3"  
[76mm]  
REAR CABLE  
ENTRANCE  
Weight  
Pounds  
Model  
KG  
76  
86  
S/SUERC  
164  
190  
S/SUER-680  
34"  
[864mm]  
18"  
[457mm]  
16-14"  
[413mm]  
34-1/4"  
[870mm]  
1-1/8"  
[29mm]  
36"  
[914mm]  
20-1/4"  
[514mm]  
Part # P153 Rev 1 (02/21/08)  
Page 7  
 
INTRODUCTION  
This appliance should be given regular care and  
maintenance  Periodic inspections by your dealer or a  
qualified service agency are recommended  
Safety Precautions  
This manual pertains to ranges and salamanders  The reader/  
operator must interpret its contents to applicable needs  If  
there is any question of interpretation of any of the literature  
pertaining to Garland ranges or salamanders, please contact  
your authorized service agency, or our customer service  
department at the phone number listed on the front of this  
NOTE: Many parts of the equipment are raw steel, i e  ,  
griddle top and solid hot top and can react with moisture  
forming rust  This is normal and not considered a defect  A  
light coating of salt free oil may be applied to prevent further  
rusting  
Uncrating  
A qualified person must make the installation of these  
products in accordance with the local codes of the country of  
destination  
1  Check the crate for possible damage sustained during  
transit  Carefully remove the unit from the crate and  
again check for damage  Any damage to the appliance  
must be reported to the carrier immediately  
Always follow these safety precautions when operating the  
range or salamander  
2  All packing material must be removed from the unit  The  
protective material covering the stainless steel must be  
removed immediately, after the unit is installed  
1  The Unit must only be operated by qualified persons  DO  
NOT operate without reading this manual  
2  DO NOT operate the product unless it has been properly  
installed and grounded  
3  All ranges are shipped from the factory with legs or  
casters fitted unless specially ordered without  
3  DO NOT operate the product unless all service and access  
panels are in place and fastened properly  
4  The splash back and high shelf is packed and ordered  
separately  
4
DO NOT attempt to repair or replace any part of this  
product unless all main power supplies have been  
disconnected  
5  Do not remove permanently affixed labels, warnings  
or data plates from the appliance, for this may void  
approvals and create a safety hazard  
WARNING: to avoid personal injury: Use Extreme caution  
in setting up, operating and cleaning the product to avoid  
coming in contact with the hot grill surfaces or hot grease  
Suitable protective clothing should be worn to prevent the  
risk of burns  
Rating Plate  
The data plate is readily accessible, located behind the lower  
panel on ranges & behind the drip tray on salamanders  
It contains all the pertinent information required by the  
installer  
NOTE Other Safety precautions are noted throughout this  
manual, when applicable for specific operations  
When corresponding with the factory or your local  
authorized factory service center regarding service problems  
or replacement parts, be sure to refer to the particular unit  
by the correct model number (including the prefix and suffix  
letters and numbers) and the warranty serial number  The  
rating plate affixed to the unit contains this information  
Page 8  
Part # P153 Rev 1 (02/21/08)  
 
INSTALLATION  
This equipment must be installed by a competent factory  
trained, certified, licensed and / or authorized service  
or installation person  Electrical work must be installed  
by a qualified person as required by the local electrical  
authorities  
Place the range or salamander in desired position and level  
from side to side and back to front and diagonally  This  
leveling must be done with the unit under the hood and in  
it’s normal operating position  If the range is to be dais or  
cove mounted, the base on which it is to be set should be  
level  If it is not, the range must be shimmed to level  
WARNING: This appliance must be grounded  
Legs  
CAUTION: Prior to installation check the electrical supply to  
ensure the input voltage and phase match the equipment  
voltage rating and phase as shown on the rating plate  
All ranges are shipped from the factory with legs installed  
unless otherwise specified  When the range is specified for  
dais or cove base mounting, it is shipped less legs  Legs must  
be adjusted to a minimum height of 6(152mm) in order to  
comply with NSF standards  
Clearances  
The space in which the appliance is to be positioned must  
include the minimum installation clearances to combustible  
surfaces  
Casters  
1  The front casters on the unit are equipped with brakes to  
limit the movement of the range without depending on  
the electrical connection to limit appliance movement  
MINIMUM INSTALLATION CLEARANCES  
Clearance To Combustible Material  
Models  
2  A restraint can be attached to the unit near the electric  
connection  If the restraint is disconnected, be sure to  
reconnect it after the range has been returned to its  
originally installed position  
Location  
Ranges  
c/w Hot Top  
Ranges  
Salamander  
Top  
Sides  
Rear  
*
*
*
3(76mm)  
2(51mm)  
10(254mm) 7(178mm)  
2(51mm) 2(51mm)  
Ventilation Air  
The area in which the appliance is installed must be  
adequately ventilated to provide air for removal of steam,  
heat generated by the appliance, etc  These products are  
recommended to be installed under a ventilation hood  
* NOTE: Garland recommends equipment be installed under  
a ventilation canopy  
LOCATION  
Proper operation of exhaust fans (proper speed, rotation and  
adjustment) is essential  The hood, and the filters must be  
cleaned on a regular bases and kept grease free  
Models  
Ranges  
Type Of Floor Or Base  
Combustible  
Ranges c/w Hot Top  
Salamander  
Combustible  
Installation Of Range Mount Salamander  
Non-Combustible  
1  The rear of the range must be easily accessible  
IMPORTANT: For ranges with convention oven (models with  
suffixRC”), air circulation is required for proper operation of  
the fan motors  Allow 1(25mm) rear clearance for ventilation  
of the motor  
2  Place the salamander in position on the range  Slide the  
uprights into the opening at the oven rear  Secure the  
salamander uprights to the range with the hex head bolts  
provided  
Adequate clearance must be provided for servicing,  
ventilation and proper operation  The range must be kept  
clear of combustible material  
3  Remove the terminal block access cover  
4  Pass the wires though cable entrance hole  
5  Secure the cable connector  
Positioning  
The range should be installed on a firm, smooth and level  
floor designed to withstand the weight of the fully laden  
appliance  
6  Terminate the salamander wire at the terminal block  
provided (Red to L1, Black to L2 or N, Green to GRN or E)  
Part # P153 Rev 1 (02/21/08)  
Page 9  
 
INSTALLATION Continued  
NOTE: When mounting a salamander over an existing range  
in the field, an independent fussed connection must be  
made though the knock out plate provided in the main back  
of the salamander  
NOTE: A means of disconnection from the supply having  
a contact separation of at least 3 mm in all poles must be  
incorporated in the fixed wiring  
This equipment is intended to be installed with fixed  
Assembly of Backguard/High Shelf  
permanent wiring  
The back guard or high shelf will have been shipped  
separately  To install, put the backguard/high self on the rear  
of the range, slipping the uprights into the opening on each  
burner box side  Fasten the upright to the burner box side  
with four hex fasteners provided  
WARNING: This appliance must be grounded  
Single And Three Phase Connection  
Unless otherwise noted, all ranges are shipped from the  
factory for three phase connection  Salamanders are shipped  
from the factory for single phase connection  A wiring  
diagram is attached to the rear of each appliance  Visually  
check all electrical connections  The range is wired at the  
factory as specified on the order  If it is necessary to change  
the phasing refer to the wiring diagram  
Code Requirements  
The Garland S/SS680 series complies with the standards CSA  
C22 2 no 109 – latest edition, the UL197 – latest edition and  
the NSF#4 – latest edition  The installation and connection  
of this appliance must comply with current codes  In Canada  
– The Canadian Electrical Code Part 1 and in the USA – The  
National Electrical Code  
Commissioning  
Ensure all circuit breakers located in the lower compartment  
are set to the ON (1) position  
The Garland SU680 series complies with the essential  
requirements of the Directives 73/23/EEC, 89/336/EEC,  
89/392/EEC, 93/68/EEC and the standards, EN60335,  
IEC801 2, IEC801 3, IEC801 4, IEC801 5, IEC801 6 and  
IEC801 11  
1  Ensure that all controls are in the OFF position and turn  
on the main electrical supply  
2  Operate each section of the range or salamander in  
accordance with the instructions given in the Operating  
Instructions  
Electrical Supply  
Before attempting the electrical connection, the rating plate  
should be checked to ensure that the equipment’s electrical  
characteristics and supply electrical characteristics agree  On  
ranges and salamanders the supply entrance is located at the  
rear or alternatively on the main bottom  The supply terminal  
block is accessible from the front  The electrical supply must  
be adequate for the voltage, phase, and current marked on  
the rating plate  
3  Check that the product functions correctly and that the  
voltage supply to the unit does not drop more than 5%  
when all sections are operated simultaneously  
Page 10  
Part # P153 Rev 1 (02/21/08)  
 
INITIAL OPERATION  
2  Set the griddle thermostat to 130°F (55°C) and heat  
griddle surface until the oil begins to caramelize (turn  
a golden brown color)  Once this occurs, turn the  
thermostat to OFF  
Preparing a New Griddle  
1  Remove the protective coating on the surface using mild  
detergent  
2  Thoroughly rinse the griddle with vinegar and a water  
solution (3/4-cup vinegar per quart of water) and dry  
3  Scrape off the caramelized oil with a standard spatula  
4  Repeat step 1, and set the griddle thermostat to 275°F  
(135°C)  
Seasoning of the Griddle  
1  Using a clean cloth, rub a thin and even layer of oil into  
the griddle surface  Oil should be unsalted shortening or  
high temperature cooking oil  
5  Repeat steps 2 & 3  The griddle is now seasoned and  
ready for use  
OPERATING INSTRUCTIONS  
Griddle Operating Control Centigrade  
Operation of the Griddle:  
The griddle must be seasoned before initial operation  
NOTE: Ensure the electrical supply to the appliance is turned  
on  
1  Set the thermostat to the desired temperature  
Shutting the griddle down:  
1  Set the thermostat to the OFF ( ) position  
Griddle Operating Control Fahrenheit  
Operating The Solid Hot Top  
1  Set the control dial to the desired position from MIN  
- 2,3,4,5,6, - MAX  
2  The recommended pre-heat time is 30 minutes  
Shutting The Solid Hot Top Down  
1  Set the control dial to the OFF ( ) Position  
Part # P153 Rev 1 (02/21/08)  
Page 11  
 
OPERATING INSTRUCTIONS Continued  
Solid Top/Open Top (Tubular) Operating Controls  
Shutting Down The Sealed Hot Plate:  
1  Set dial to the OFF ( ) position  
Sealed Hot Plate Operating Controls  
4
Operating The Sealed Hotplate  
(SS/SU) Models  
1  Before using sealed hotplates for the first time they  
should be heated at setting 3 for five (5) minutes  This will  
harden and burn off the protective coating  
Operation Of Standard Ovens  
1  Set dial to desired temperature, preheat for at least 45  
minutes after turning on the oven from cold  
2  Set the six heat switch dial to the desired position for 1 to 6  
3  Do not preheat  
Shutting down oven:  
1  Set the dial to the OFF ( ) Position  
Oven Operating Controls Fahrenheit  
SEALED HOT PLATE WATTAGES AND  
APPLICATIONS  
Dial  
8 2/3”  
(220mm)  
Application  
7” (180mm)  
Setting  
6
5
4
3
2
1
2600 W  
1750 W  
1300 W  
450 W  
2000 W  
1400 W  
950 W  
450 W  
305 W  
200 W  
Broiling,  
Frying,  
Braising  
Simmering  
Warming  
340 W  
240 W  
Page 12  
Part # P153 Rev 1 (02/21/08)  
 
OPERATING INSTRUCTIONS Continued  
Oven Operating Controls Centigrade  
B  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 the motor life  
C  We recommend, at the end of the bake or roasting period  
or before shutting down completely, that the doors  
be left open  Set the fan switch to theCOOL DOWN”  
position  The fan should run for at least 20 minutes  The  
“FANshould never be turnedOFFwhen the oven is  
“HOT  
Operation of the Salamander  
1  Set the three heat switch to the desired position from –  
1 (MIN), 2, 3 (MAX)  
2  Allow the salamander to preheat before adding product  
Operation of the Convection Ovens  
Starting the Oven:  
Shutting the salamander down  
1
Set the three heat switch to the OFF ( ) position  
1  Set the cook/cook switch to theHeatposition  
2  Set Thermostat to the desired temperature  
2  Turn the switches to the off position when the unit is not  
in use  
3  Preheat the oven thoroughly before use (at least 30  
minutes)  
Shutting down:  
1  Set the thermostat dial to the OFF ( ) position  
2  Open doo r  
3  Activate power to the cool down  
The motor on your range convection oven is maintenance  
free since it is constructed with self-lubricating sealed ball  
bearings  It is designed to provide durable service when  
treated with ordinary care  We have a few suggestions to  
follow on the care of your motor  
A  When the motor is operating, it cools itself internally by  
air entering the rear of the motor case, provided proper  
clearance has been allowed  
Part # P153 Rev 1 (02/21/08)  
Page 13  
 
PRODUCT APPLICATION  
The top of the range is designed for flexibility and the  
preparation of numerous types of products  
1  Pot bottoms must be flat  This increases the heat transfer  
to the pot  Do not use pots with convex bottoms or  
concave bottoms with more than 1/32(1mm) concave  
Griddles  
2  Use pots with the same diameter as the element where  
possible  This will reduce heat up time  
Griddle tops are designed to have food cooked directly on  
the surface  Do not put pots or pans on the griddle surface as  
this will scratch or nick the surface and will result in improper  
cooking or sticking of the product  Never salt food over the  
griddle since this will build up gummy residue making it  
difficult to clean  
3  Do not preheat the element  Elements are protected with  
a high limit, which will automatically reduce the element  
to a lower power  It will increase heatup time if this  
occurs  
Avoid hitting the surface of the griddle with the edge of a  
spatula, since this will cause nicks The most frequently used  
temperatures are 300° F to 350° F (149° C to 177° C) After one  
firing, the griddle plate will discolor This is normal and will not  
affect cooking performance  
4  Use a lid on pots when boiling water  
Standard Ovens  
The temperature is automatically controlled by the  
thermostat so satisfactory cooking can be repeated  For best  
performance the following instructions should be followed:  
Solid Hot Tops  
Grid shelves: There are three shelf positions  The shelf  
position is governed by the size of the product cooked  
Always push the shelf back into the oven until it pops making  
contact with the rear of the oven  
Recommended where long term stock pot cooking is  
required for soups, sauces, or stocks  Pots can be placed  
anywhere on the hot top  The maximum recommended  
stock pot size is 12(305mm) diameter  
Tray size: A cake tray may be used on each shelf  Single trays  
or dishes must not be allowed to overhang the shelf in any  
direction, since this will adversely affect the heat circulation  
The recommended pre-heat time is 30 minutes  This will  
thoroughly saturate the plate  Pots must have flat bottoms  
for maximum contact with the hot surface  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  
Loading: Allow at least 45 minutes after turning the oven on  
from cold, with the thermostat at the desired temperature  
before loading the oven  Put the food in quickly and close  
the oven door  
Preparation of soups, stocks, or sauces are done on the hot  
top where slow even cooking is desirable  Heating larger  
quantities of food can be done more efficiently than heating  
small quantities  Pots and pans should be covered whenever  
possible to reduce the energy consumption  
RC Convection Ovens  
The forced air range oven improves heating efficiencies by  
circulating the heated air within the cooking chamber  This  
reduces the temperature rise time and baking time  The oven  
elements are interlocked with the door  When the fan switch  
is in the heat position the elements will only operate when  
the door is closed  When the fan switch is in the cool position  
the fan will only operate when the door is open  
High acid sauces, such as tomato should be cooked in  
stainless steel vessels rather than aluminum since stainless  
steel will not react chemically  Light colored sauces may be  
discolored by the aluminum especially if stirred with a metal  
spoon  Salty water may pit aluminum if used frequently  
Sealed Hotplate (SS/SU Models)  
Operating suggestions for convection ovens:  
All-purpose sealed top elements provide and easy-clean top  
They are intended for broiling, sauté, and other range top  
cooking  
1  As a general guide, set the oven temperature 25-50°  
F (10-20° C) lower than temperature used in standard  
ovens  
Operation practices are very important for efficient use of  
these elements:  
2  Cooking times may be 2% to 3% less  
Page 14  
Part # P153 Rev 1 (02/21/08)  
 
PRODUCT APPLICATION Continued  
3  Keep a close check on any product being prepared for the  
first time  The size of the load, temperature of the product  
going in, and moisture content are major factors that  
influence necessary cook times and temperatures  
7  Never place pans directly on the oven bottom  
8
Do not use a deep pan for shallow cakes, cookies, etc  as  
heat circulation across the top of these items is essential  
for browning  
4  Record successful times and temperatures for future  
reference  
9  When rethermalizing frozen products, preheat oven to  
50° F (10°C) higher than the cooking temperature to  
compensate for heat loss before and after loading  Return  
thermostat to the cooking temperature after loading  
5  Preheat the oven thoroughly before use (at least 30  
minutes)  
6
Allow air circulation around the product  Center pans on  
oven racks  
MAINTENANCE AND CLEANING  
General  
Enameled Surfaces  
Grease the door hinges and check for loose fasteners  
Tighten as necessary  
Establish a regular cleaning schedule  Any spills should be  
wiped off immediately  The unit should be allowed to cool  
down before cleaning any exterior surfaces  Wipe exposed  
cleanable surfaces when cool with mild detergent and  
hot water  Stubborn residue spots may be removed with a  
scouring pad  Dry thoroughly with a clean cloth  
Cleaning  
WARNING: this appliance must not be cleaned with a water jet  
Stainless Steel  
Salamander  
Stainless steel should be cleaned using mild detergent, a soft  
cloth and hot water  If it is necessary to use a non-metallic  
scouring pad, always rub in the direction of the grain in the  
metal to prevent scratching  Wash a small area at a time and  
rinse the washed area with a clean sponge dipped into a  
disinfectant and wipe dry with a clean soft cloth before it can  
dry  
1  Clean the salamander racks as soon as possible after  
cooking with tomato or vinegar based products, which  
have a high acid content  These foods can cause pitting of  
the rack surface  
2  Drain and clean drip tray frequently  Excessive oil drain off  
can cause spillover  
Use only stainless steel, wood, or plastic tools to scrape off  
heavy deposits of grease or oil  Do not use ordinary steel  
scrapers or knives as particles of iron may become imbedded  
and rust  NEVER USE STEEL WOOL  
Ovens  
Clean the oven racks and guides with hot soapy water and  
dry thoroughly  Clean the oven interior with oven cleaner  
following instructions  
Part # P153 Rev 1 (02/21/08)  
Page 15  
 
MAINTENANCE AND CLEANING Continued  
Griddles  
Griddle Do’s & Don’ts  
After Each Use  
Do’s  
1  Using a traditional 2 1/23(64mm –76mm) scraper  
or spatula, scrape the griddle surface (to remove food  
particles and oil residues) towards the grease trough  
using even front to back strokes  Deposit debris into the  
chute  
1  Season the griddle  This will prevent food from sticking  
and make it easier to keep the surface clean  
2
Keep the surface clean  Scraping the surface thorough  
out production to clear foods and oils prevents build up  
and will make it easier to keep the surface clean  
2  Pour shortening or oil onto the griddle surface using  
straight front to back motion  Clean the griddle using a  
griddle stone or grill screen  Always wipe with the grain  
of the steel, never sideways  
3  Turn the temperature down during slow periods  
Reducing the temperature or turning sections off during  
slow times will conserve energy and prevent the plate  
from overheating  
3  Using a clean cloth, rub a thin and even layer of oil into  
the griddle surface  
Don’ts  
1  Do not use salt to clean the griddle surface, Salt is  
corrosive and can cause pitting of the griddle  
4  Remove the grease drawer, empty and wash thoroughly  
with soap and water  Replace  
2
Do not allow metal utensils (Spatula, scraper, etc ) to  
nick and/or dent the surface of the griddle  The edges of  
these utensils are sharp and will create divots that oil can  
collect and caramelize with will cause sticking  
For Heavy Build Up  
NOTE: After using cleaners and grease cutters, re-season the  
griddle  
Apply to a warm griddle for best results  
3  Do not use the griddle as a hot top  A large pan or pot will  
trap heat and can cause the griddle plate to warp  
1  Using a traditional 2 1/23(64mm –76mm) scraper  
or spatula scrape the griddle surface (to remove food  
particles and oil residues) towards the grease trough  
using even front to back strokes  Deposit debris into the  
chute  
4  Do not over heat the griddle to preheat faster  Preheating  
only takes 15-20 minutes  
Thermostat Calibration  
WARNING: Turn off the electrical mains before  
commencing any service work  
2  Apply griddle cleaner evenly over the griddle surface and  
let sit as directed  Follow the procedures on the label of  
the specific cleaning product  
Oven  
3  Using a traditional scraper or spatula, slosh around the  
griddle cleaner to remove the build up  
It is normal for an electromechanical thermostat to cycle with  
a 45°F - 50° F (25°C - 28°C) range when checking calibration  
allow the thermostat to cycle a minimum of two times  
4  Scrape the griddle surface towards the grease trough  
using even back to front stokes  Repeat step 2 if  
necessary  
1  Place the thermocouple of the test instrument in the  
center of the oven  
5  Using mild detergent, clean the surface and rinse  
thoroughly with water and vinegar solution  Dry griddle  
2  Turn the oven temperature control dial to 400° F (205°  
C)  In order to allow the oven temperature to stabilize,  
the oven control must be allowed to cycle twice before  
taking a test reading  
6  Using a clean cloth rub a thin and even layer of oil into  
the griddle surface  
3  Check the temperature reading just when the control  
cyclesOFFas indicated by the cycling pilot lamp  If the  
temperature does not read with in 15° F (8°C) of the dial  
setting, recalibrate as follows:  
7  Re-season the griddle as detailed in initial cleaning  The  
griddle is now ready for use  
Page 16  
Part # P153 Rev 1 (02/21/08)  
 
MAINTENANCE AND CLEANING Continued  
4  Carefully remove the thermostat dial, not disturbing the  
Griddle  
dial setting  
1  Use a test instrument with a special disc type  
5  Hold the thermostat shaft steady with a small flat blade  
screw driver  Turn the calibration screw located inside the  
shaft clockwise to decrease the temperature and counter  
clockwise to increase the temperature  NOTE: each ¼ turn  
of the screw will create a change of approximately 35° F  
(20°C)  
thermocouple or a reliable surface type pyrometer  NOTE:  
a drop of oil on the face of the disc will provide better  
contact with the plate  
2  Set all griddle thermostats to 350°F (177°C)  In order  
to allow the griddle temperature to stabilize, the  
thermostats must be allowed to cycle twice before taking  
a test reading  
6  Replace the thermostat dial and repeat steps 1 though 3  
to verify that the correct adjustment has been made  
3  Check the griddle temperature when the thermostat just  
cyclesOFFby placing the thermocouple firmly on the  
griddle directly about the sensing bulb of the thermostat  
The reading should be between 335° F (168°C) and 365°  
F and (185°C)  If the reading is outside of these limits,  
calibrate as follows:  
Dial Shaft  
4  Carefully remove the dial, not disturbing the shaft  
position  
Calibration Screw Head  
5  Hold the shaft steady and with a small flat screw  
driver turn the calibration screw located inside the  
shaft clockwise to decrease temperature and counter  
clockwise to increase temperature  NOTE: Each ¼ turn  
of the screw will create a change of approximately 35° F  
(20°C)  
6  Replace the thermostat dial and repeat steps 1 through 3  
verify that a correct adjustment has been made  
Calibration  
Screw Head  
Increase  
Decrease  
1/4" Turn  
Part # P153 Rev 1 (02/21/08)  
Page 17  
 
SAFETY  
It is essential that the instructions in this booklet are strictly  
followed for the safe and economical operation of the  
equipment  If it is know or suspected that a fault exists on the  
appliance then it must not be used until the fault has been  
rectified by a competent person  
Page 18  
Part # P153 Rev 1 (02/21/08)  
 
Part # P153 Rev 1 (02/21/08)  
Page 19  
 
 

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