Garland 36ER33-88 Installation, Operation and Maintenance Manual

Marca: Garland

Modello: 36ER33-88

Categoria: Fornelli

Tipo: Installation, Operation and Maintenance Manual

Part Number 260BGS rev B 2/15

Installation, Operation and Maintenance Manual

This manual is updated as new information and models are released. Visit our website for the latest manual.

Master Series

Full-Size Gas Convection Ovens—Energy Star

models

MCOGS10ESS

MCOGS20ESS

MCOGS10ESS

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.

For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.

The information contained herein, (including design and parts specifications), may be superseded and is subject

to change without notice.

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

LIQUIDS IN THE VICINITY OF

THIS OR ANY OTHER

APPLIANCE

WARNING:

IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE

CAN CAUSE PROPERTY DAMAGE, INJURY,

OR DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

PLEASE READ ALL SECTIONS OF THIS MANUAL

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS

COMMERCIAL COOKING EQUIPMENT AND

MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER. APPROVAL

NUMBER: G3-1009-146

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 consulting

your local gas supplier.

SAFETY NOTICES

WARNING:

This product contains chemicals known to the state of California to cause cancer and/or birth defects or other

reproductive harm. Installation and servicing of this product could expose you to airborne particles of glass wool/

ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers is known to the state of California to cause

cancer. Operation of this product could expose you to carbon monoxide if not adjusted properly. Inhalation of carbon

monoxide is known to the state of California to cause birth defects or other reproductive harm.

Keep appliance area free and clear of combustibles.

Part Number 260BGS rev B 4/152

CONTENTS

SAFETY NOTICES. . . . . . . . . . . . . . . . . . . . . . . 2

GENERAL INFORMATION . . . . . . . . . . . . . . . 5

DIMENSIONS & SPECIFICATIONS . . . . . . . . 6

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . 7

Entry Clearance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Installation Clearance . . . . . . . . . . . . . . . . . . . . . . . . 7

Installation Of Ovens Equipped With Casters . . 7

Installation Of Double Deck Models . . . . . . . . . . . 8

Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Electrical Connection . . . . . . . . . . . . . . . . . . . . . . . . 9

Ventilation & Air Supply . . . . . . . . . . . . . . . . . . . . . . 9

Testing & Lighting Instructions . . . . . . . . . . . . . . 10

OPERATION. . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Master 200 Solid State Control With

Electromechanical Timer . . . . . . . . . . . . . . . . . . . . 11

In O Mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Start Up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Fan Speed . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Lights. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Cool Down. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

PERFORMANCE RECOMMENDATIONS . . 12

COOKING GUIDE . . . . . . . . . . . . . . . . . . . . . . 13

PROBLEMS / SOLUTIONS . . . . . . . . . . . . . . 14

CLEANING & MAINTENANCE . . . . . . . . . . . 15

Break-In Period. . . . . . . . . . . . . . . . . . . . . . . . . . 15

Exterior Cleaning. . . . . . . . . . . . . . . . . . . . . . . . 15

Interior Cleaning . . . . . . . . . . . . . . . . . . . . . . . . 15

Fan Area Maintenance . . . . . . . . . . . . . . . . . . . 15

MOTOR CARE . . . . . . . . . . . . . . . . . . . . . . . . . 16

Part Number 260BGS rev B 4/15 3

THIS PAGE INTENTIONALLY LEFT BLANK

GENERAL INFORMATION

Model Numbers

Model

Standard

Depth

Single

Deck

Double

Deck

Master

200

Control

Energy

Star

MCOGS10ESS

MCOGS20ESS

Warranty

Visit www.Garland-Group.com to view or download a copy of your

warranty.

Serial Plate Location

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.

Ovens Built between 01-APR-2011

and 02-FEB-2015

• The serial plate is affixed to the

lower left corner of the left body

panel.

Ovens Built after 02-FEB-2015

• The serial plate is affixed to the

upper right corner of the left

body panel.

Accessories

• Direct Connect Vent

• Stainless steel open base

with rack guides and shelf

(in lieu of 25-inch legs) for

extra rack/pan storage,

single deck oven only

• Swivel Casters (set of 4) with

front brakes

• Extra oven rack

• Gas flex hose and quick disconnect (3/4-inch NPT

x 5-inch) with restraining device

• Removable stainless steel drip pan

Part Number 260BGS rev B 4/15 5

Gas Input ratings shown here are for installations up to 2,000-ft. (610m) above sea level.

7-3/4"

[197mm]

38-1/4"

[972mm]

3/4"

[19mm]

17-3/4"

[451mm]

TOP VIEW

[51mm]

FLUE: 2-3/8" x 5"

[60mm x 127mm]

3/4" N.PT.

GAS INLET

11-1/2"

[292mm]

38"

[965mm]

32-1/8"

[816mm]

25-3/8"

[645mm]

SINGLE DECK

FR ONT VIEW

1-1/4"

[32mm]

34"

[864mm]

54-9/16"

[1386mm]

3/4" REAR

GAS INLET

32-1/8"

[816mm]

32-1/8"

[816mm]

6-1/4"

[159mm]

14-3/4"

[375mm]

32-1/8"

[816mm]

35-7/16”

[900mm]

32-1/8"

[816mm]

1-1/4"

[32mm]

DOUBLE DECK

FR ONT VIEW

1" REAR

GAS INLET

Single-Deck

Models

Int. Dimensions :In (mm) Ext. Dimensions: In (mm) Ship Wt Ship Dim.

W H D W H * D Lbs/kg Cubic Ft.

MCOGS10ESS 29 (736) 24 (610) 24 (610) 38 (965) 57-1/2 (1461) 41-1/4(1048) 515/230 64

Double-Deck

Models

Int. Dimensions: In (mm) Ext. Dimensions: In (mm) Ship Wt. Ship Dim.

W H D W H * D 2@Lbs/kg Cubic Ft.

MCOGS20ESS 29 (736) 24 (610) 24 (610) 38 (965) 70-1/2 (1791) 41-1/4(1048) 1030/465 128

* Height with legs or with standard casters. Height with low profile casters (double deck) is 68-1/2” (1740mm).

Models

Input Ratings, Natural Gas Electrical Speci cations

BTU/hr kW Equiv. Gas Inlet 120V/1Ph. 240V/1Ph.

Single Deck

MCOGS10ESS

60,000 17. 6 (1 )@ 3/4" NPT (1)@9.8A (1)@ 5.2A

Double Deck

MCOGS20ESS

120,000 35.2 (1 )@1" NPT (2)@9.8A (2)@ 5.2A

Manifold Pressure:

Natural: 4.1" WC

NOTE: Data applies only to

North America

Notes:

1. Standard electrical speci cations include motor requirements.

2. (120V units) 115V 3/4 HP, 2-speed motor; 1140 and 1725 rpm 60Hz

3. (240V units) 200-240V, 3/4 HP, 2-speed motor; 1140 and 1725 rpm, 60Hz

4. A 6 ft. line cord is provided for each 120V deck with a (NEMA #5-15P) plug.

5. Garland recommends a separate 15 AMP circuit for each 120V unit.

(includes

fan motor)

DIMENSIONS & SPECIFICATIONS

Part Number 260BGS rev B 4/156

INSTALLATION

Entry Clearance

• Crated: 47" (1194mm)

• Uncrated: 32-1/2" (826mm)

Installation Clearance

NOTE: Always provide adequate clearance for maintenance

and operation.

• Installation adjacent to combustible and non-

combustible wall, minimum clearance:

Left Side Control Side Rear

Single-Deck 1" (26 mm) 1" (26 mm) 3" (77 mm)

Double-Deck 1" (26 mm) 2" (51 mm) 3" (77 mm)

• Installation near high heat producing equipment,

minimum clearance:

Left Side Control Side Rear

Single-Deck 1" (26 mm) 6" (153 mm) 3" (77 mm)

Double-Deck 1" (26 mm) 6" (153 mm) 3" (77 mm)

Notice

Avoid installing ovens near equipment, such as char-

broilers or fryers, which generate high heat and high

grease laden air.

• Clearance for Service (recommendation):

Control Side, minimum

Single-Deck 12" (305 mm)

Double-Deck 12" (305 mm)

NOTE: Install units with casters in very tight

locations for ease of service.

The importance of the proper installation of Commercial

Gas Cooking Equipment cannot be over stressed. Proper

performance of the equipment is dependent, in great part,

on the compliance of the installation with the manufacturer's

speci cations. Installation must conform to local codes or, in

the absence of local codes, with the National Fuel Code, ANSI

Z223.1, or Natural Gas Installation Code, CAN/CGA-B149.1, as

applicable.

Before assembly and connection, check gas supply.

A. The type of gas for which the unit is equipped is stamped

on the data plate located at the rear of the left side panel.

Connect a unit stamped "NATURAL" only to natural gas.

B. If it is a new installation, have gas authorities check meter

size and piping to assure that the unit is supplied with

su cient amount of gas pressure required to operate the

unit.

C. If it is additional 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 that 1/2" water column pressure drop.

NOTE: When checking pressure be sure that all other

equipment on the same gas line is on. An internal pressure

regulator is supplied with GARLAND Convection Ovens.

Regulator is preset to deliver gas at pressure shown on the

rating plate.

The appliance and its individual shut-o valve must be

disconnected from the gas supply piping system during

any pressure testing of that system at test pressures in

excess of 1/2 PSI (3.45 kPa).

The appliance must be isolated from the gas supply

piping system by closing its individual manual shut-o

valve during any pressure testing of the gas supply piping

system at test pressures equal to or less than 1/2 PSI

(3.45 kPa).

Installation Of Ovens Equipped With Casters

A. For an appliance equipped with casters, the installation

shall be made with a connector that complies with the

Standard for Connectors for Movable Gas Appliances,

ANSI Z21.69 /CSA 6.16, and a quick-disconnect device

that complies with the Standard for Quick-Disconnect

Devices for Use With Gas Fuel, ANSI Z21.41 / CSA 6.9,

and adequate means must be provided to limit the

movement of the appliance without depending on

the connector and the quick-disconnect device or its

associated piping to limit the appliance movement and

the location(s) where the restraining means may be

attached to the appliance shall be speci ed.

B. The front casters of the unit are equipped with brakes

to limit the movement of the oven without depending

on the connector and any quick-disconnect device or its

associated piping to limit the appliance movement.

C. The restraint can be attached to the unit near the gas

inlet. If the restraint is disconnected, be sure to reconnect

the restraint after the oven has been returned to its

originally installed position.

Part Number 260BGS rev B 4/15 7

Installation Of Double Deck Models

A. Position insert in bottom leg opening and tap insert up

into leg till it seats at collar. Attach six inch (6") legs to

lower oven section. Raise unit or lay on its left side. Place

the front legs on the oven so as to line up with four (4)

attaching bolt holes. Secure leg to oven frame using (4)

3/8-16 x 3/4 bolts and washers provided. Repeat at rear of

unit.

B. Remove lower front cover of top deck (located under oven

doors). Raise top deck into place and line up body sides

and back of the unit. Fasten the rear of the units together,

with the stacking bracket, using (6) 1/4-20 machine

screws, lock washers and nuts, (provided).

C. Install the interconnecting  ue parts, carefully following

the instructions contained in the stacking kit. Pay

particular attention to the type of ovens you are stacking

and be sure to follow the corresponding instructions.

D. Assemble the stacking pipes provided in the stacking

kit as shown in the diagram at the top of this page. This

allows both ovens to be supplied by a single gas line. The

minimum recommended size of a single supply line for

two stacked ovens is 1 inch. Use a pipe thread compound

that is intended for use on propane gas piping and be sure

to check for leaks before  nalizing the installation.

E. Check leveling of unit four (4) ways (using a common

carpenter's level on the rack inside the oven).

F. Plug the cord set of each unit into a separate 115-Volt

power supply outlet.

G. Maintain clearance from combustibles.

Each gas appliance shall be located with respect to building

construction and other equipment so as to permit access to

the appliance. Such access and clearance may be necessary

for servicing and cleaning.

INSTALLATION Continued

3/4" Union

3" Nipple

90 Degree Street Elbow

20-1/2" Nipple

3/4" to 1" Bell Reducer

CAUTION:

DISCONNECT BOTH UNITS FROM

ELECTRICAL SUPPLY BEFORE SERVICING.

POWER FAILURE

In the event of a power failure, no attempt should be

made to operate this oven.

IMPORTANT

All gas burners need sufficient air to operate and large

objects should not be placed in

front of this oven, which would obstruct the airflow

through the front. Objects should not be placed on main

top rear of oven while in use. This could obstruct the

venting system of the unit's flue products.

Part Number 260BGS rev B 4/158

Gas Connection

The 1" NPT inlet at the rear must be considered in piping the

gas supply for double stack units or ¾" NPT for individual (or

single deck) connections. Undersized gas supply line(s) may

restrict the gas supply and a ect performance. If other gas

appliances are supplied by the same supply line, the supply

line must be sized to carry the combined volume without

causing more than 1/2" pressure drop at the manifold of each

appliance on the line at full rate.

Recommended supply pressures are 7" WC, (NAT) (Must not

exceed 13.8" WC [NAT]).

Electrical Connection

A 15 AMP service must be provided for each oven. For 115

VAC usage, a cord and plug (NEMA #5-15P) is provided but

connection to the electrical service must be electrically

grounded in accordance with local codes, or in the absence of

local codes, with the National Electrical Code, ANSI/NFPA 70,

or the Canadian Electrical Code, CSA C22.2, as applicable.

This appliance is equipped with a three-prong (grounding)

plug for your 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 THIS PLUG.

A wire diagram is a xed to the rear of the unit.

Ventilation & Air Supply

Proper ventilation is highly important for good operation.

There are only two choices for properly venting an oven: 1)

canopy hood style or 2) direct venting. The ideal method

of venting a GAS Convection Oven is through the use of a

properly designed canopy, which should extend 6" (150 mm),

beyond all sides of the appliance and 6'6" (1950 mm) from the

 oor.

A strong exhaust fan will create a vacuum in the room. For an

exhaust system vent to work properly, exhaust and make-up

air must be balanced properly. For proper air balance contact

your local H.V.A.C. contractor.

All gas burners and pilots need su cient air to operate and

large objects should not be placed in front of this oven, which

would obstruct the air ow through the front. Installation Of A

Direct Flue

When the installation of a canopy type exhaust hood is

impossible the oven may be direct vented. Before direct

venting check your local codes on ventilation, in the absence

INSTALLATION Continued

of local codes, refer to the National Fuel Code NFPA 54, ANSI

Z223.1 (latest revision).

If the unit is to be connected directly to a direct  ue, it is

necessary that draft diverter be installed to insure proper

ventilation.

DRAFT DIVERTER

Direct venting, should be positioned on the main top and

fastened with sheet metal screws provided.

NOTE: Each oven has been factory tested and adjusted prior

to shipment. It may be necessary to further adjust the oven

as part of a proper installation. Such adjustments are the

responsibility of the installer. Adjustments are not considered

defects in material and workmanship, and they are not

covered under the original equipment warranty.

DO NOT UNDER SIZE VENT PIPE!

This can cause resistance to  ow and impede good venting.

We suggest that if a horizontal run must be used it should

rise no less than 1/4" (6.25mm) for each linear foot of run, and

after a total of 180° of bends you should increase the size of

stove pipe by two (2") inches. The  ue should rise 2' (60cm) to

3' (90cm) above the roo ine or 2' (60cm) to 3' (90cm) above

any portion of a building within a horizontal distance of 10

(3 meters) feet.

The following diagram is only one example from the National

Fuel Gas Code Book NFPA 54, ANSI Z223.1, 7.5.3:

Part Number 260BGS rev B 4/15 9

Termination Less than 10 feet (3 meters) from ridge Termination More than 10 feet (3 meters) from ridge

Less than 10 feet (3 meters)

More than 10' (3 meters)

2' (60cm)

Min.

3' (90cm) Min.

INSTALLATION continued

Testing & Lighting Instructions

1. Turn on main gas valve. Remove the lower front cover

and the service panel above the control panel. Drop the

control panel and leak test all  ttings and connections

upstream from the service valve located on the redundant

combination gas valve. Should any gas leaks be detected,

turn OFF main gas valve, correct the problem and retest.

2. Open shuto valve located on the redundant combination

gas valve. Activate control panel and set to desired

temperature. The main burners are ignited by direct spark.

Check all  ttings again and correct any leaks and recheck.

Replace all service panels and covers before operation.

NOTE: All electronic ignition systems are supplied with a

redundant gas valve. Therefore, the unit is not supplied with

an external pressure regulator.

NOTE: During installation there will be air in the gas line. This

air will have to bleed o before ignition can be established.

The electronic ignition system has 3 cycles of four second

ignition attempts before the ignition module is "Locked Out".

There is a  ve minutes interval between each attempt. This is

a safety device on all units. Therefore, several attempts may

be required before the ignition is established.

If the ignition module becomes, "Locked Out" the oven will

need to be turned o and then back on to restart the ignition

process again.

FOR YOUR SAFETY: KEEP YOUR APPLIANCE AREA FREE FROM

COMBUSTIBLES.

TO CONSERVE ENERGY:

Do not waste energy by leaving controls at high temperature

settings during idle periods. Lower settings will keep oven

warm and ready for next use period.

Part Number 260BGS rev B 4/1510

Master 200 Solid State Control With

Electromechanical Timer

In O Mode

When the oven is o , there are no lights or indicators.

Start Up

Press the Cook/O /Cool Down rocker switch to the “Cook”

position. The green lamp will light indicating the oven is

powered in cook mode.

The oven will begin to heat to the temperature set on the

thermostat dial. The amber lamp will light indicating the heat

is active. As the heat cycles on and o to maintain the set

temperature this light will go on and o accordingly.

The door must be closed for the oven to operate in cook

mode. Opening the door will cause the heat to stop. The

motor and fan will shut o . This is a safety feature.

Fan Speed

The fan speed can be either high (1725RPM) or (1150 RPM).

The fan speed is controlled by the left rocker switch marked

high and low.

Lights

The oven lights are activated by pressing the light switch on

the control panel. This is a momentary switch and the lights

will stay lit as long as this button is held in the on position.

Lights will work whenever there is electrical power connected

to the oven.

Cool Down

Pressing the Cook/O /Cool Down rocker switch to the Cool

Down position activates the fan and motor to cool the oven

cavity. The door must be open slightly for the fan and motor

to start. The heat is not active in this mode.

Optimal cool down will be achieved with the door open

slightly. Opening the door too far will shut the fan and motor

o . This is a patented safety feature.

Pressing the button to the OFF position cancels the cool

down and turns the oven o .

Temperature

The temperature range is from 150°F to 500°F (66°C to 250°C)

is controlled by rotating the temperature dial and aligning

the indicator to the desired temperature.

Timer

The timer is set by rotating the dial clockwise aligning the

indicator to the desired time cycle. The timer will count down

from 2 minutes to 60 minutes. At the end of the timing cycle

the buzzer will sound. The buzzer is turned o by rotating the

dial counter-clockwise to the o position as shown on the

control panel. (NOTE: The timer does not control heating. )

OPERATION

Part Number 260BGS rev B 4/15 11

1. Preheat oven thoroughly (approx. 20 minutes) before use.

2. As a general rule, temperature should be reduced 25°

to 50° from that used in a standard/conventional oven.

Cooking time may also be shorter, so we suggest closely

checking the  rst batch of each product prepared.

3. Use the chart of suggested times and temperatures as a

guide. These will vary depending upon such factors as size

of load, temperature, and mixture of product (particularly

moisture) and density of product.

4. Keep a record of the times, temperature, and load sizes

you establish for various products. Once you have

determined these, they will be similar for succeeding

loads.

5. When practical, start cooking the lowest temperature

product  rst and gradually work up to higher

temperatures.

6. If you  nd that your previous temperature setting is more

that 10° higher than needed for succeeding loads, COOL

DOWN to reach the desired temperature before setting a

new cooking temperature.

7. When loading oven, work as quickly as possible to prevent

loss of heat.

8. Oven will continue to heat even though the timer goes

o . Product should be removed from the oven as soon as

possible to avoid over cooking.

9. Center pans on racks and load each shelf evenly to allow

for proper air circulation within the cavity.

10. When baking, weigh or measure the product in each pan

to assure even cooking.

11. When cooking six pans, use rack positions 2, 4, 6, 8, 10 and

12, starting from the top.

12. Do not overload the oven. Six pans are suggested for most

items, i.e., cakes, cookies, rolls, etc. However, the maximum

(13 pans) may be used for  sh sticks, chicken nuggets and

hamburgers. Cooking times will have to be adjusted.

13. Mu n pans should be placed in the oven back to front or

with the short side of the pans facing the front. This results

in the most evenly baked product.

14. When re-thermalizing frozen casseroles, preheat the oven

100° over the suggested temperature. Return to cooking

temperature when the oven is loaded. This will help

compensate for the introduction of a large frozen mass

into the cavity.

15. Use pan extenders or two inch deep 18"x26" pans for

batter type products which weigh more than eight

pounds, i.e., Pineapple Upside Down Cake.

16. Never place anything directly on the bottom of the oven

cavity. This obstructs the air ow and will cause uneven

results.

NOTE: Moisture will escape around the doors when baking

products with heavy moisture content, such as: chicken,

potatoes, etc. This is normal.

PERFORMANCE RECOMMENDATIONS

Part Number 260BGS rev B 4/1512

The following suggested times and temperatures are provided as a starting guide. Elevation, atmospheric conditions, gas

supply, recipe, cooking pans, and oven loading may a ect your actual results.

COOKING GUIDE

Product °F Time

White Sheet Cakes – 5 lb 300° 20 min

White Sheet Cakes – 6 lb 300° 22 min

Yellow Layer Cake – 21 oz 325° 15 min

Yellow Sheet Cake – 5 lb 300° 22 min

Chocolate Layer Cake – 21 oz 300° 22 min

Angel Food Cake 375° 22 min

Brownies 350° 15 min

Product °F Time

Chicken Parts 350° 45 min

Hamburger Patties, 10/lb fzn 350° 8 min

Hamburger Patties, 10/lb fresh 350° 5 min

Hamburger Patties, 4/lb fzn 350° 12 min

Hamburger Patties, 4/lb fresh 350° 8 min

Meatloaf – 4# 325° 45 min

Bacon 350° 10 min

Roast Beef - 20# 325° 3 hr 15 min

Prime Rib - 10# 300° 1 hr 45 min

Stu ed Pork Chops 350° 45 min

Lamb Chops 375° 40 min

Boneless Veal Roast 300° 3 Hr

Product °F Time

Soda Biscuits 400° 6 min

Yeast Rolls 325° 24 min

Sweet Bread 325° 24 min

Corn Bread 350° 22 min

Gingerbread 300° 24 min

Apple Turnovers 350° 25 min

Cream Pu s 300° 25 min

Sugar Cookies 325° 12 min

Chocolate Chip Cookies 375° 8 min

Apple Pie (Fresh) 375° 25 min

Blueberry Pie (Fresh) 350° 30 min

Blueberry Pie (Frozen) 300° 56 min

Pumpkin Pie (Frozen) 300° 50 min

Frozen Pizza 300° 6 min

Macaroni & Cheese 350° 15 min

Fish Sticks 350° 16 min

Stu ed Peppers 350° 45 min

Baked Potatoes 350° 60 min

Product °F Time Product °F Time

Part Number 260BGS rev B 4/15 13

Problem Solution

If cakes are dark on the sides and not done in the center Lower oven temperature.

If cakes edges are too brown Reduce number of pans or lower oven temperature.

If cakes have light outer color Raise temperature.

If cake settles slightly in the center

Bake longer or raise oven temperature slightly.

Do not open doors too often or for long periods.

If cake ripples Overloading pans or batter is too thin.

If cakes are too coarse Lower oven temperature.

If pies have uneven color Reduce number of pies per rack or eliminate use of bake pans.

If cupcakes crack on top Lower oven temperature.

If meats are browned and not done in center Lower temperature and roast longer.

If meats are well done and browned Reduce time. Limit amount of moisture.

If meats develop hard crust Reduce temperature or place pan of water in oven.

If rolls have uneven color Reduce number or size of pans.

PROBLEMS / SOLUTIONS

Part Number 260BGS rev B 4/1514

CLEANING & MAINTENANCE

NOTE: Disconnect line cord from power supply before

cleaning or servicing.

Break-In Period

When oven is new, operate it for one hour at 375°F (191°C)

before you begin your normal cooking operation. After

cooling, wipe the interior, including the racks, with a clean

damp cloth.

Exterior Cleaning

Establish a regular schedule. Any spills should be wiped o

immediately.

1. The oven should always be allowed to cool su ciently

before any cleaning is attempted.

2. Wipe exposed, cleanable surface when cool with a mild

detergent and hot water. Stubborn residue spots may be

removed with a lightweight non-metallic scouring pad.

Dry thoroughly with a clean cloth.

3. Stubborn stains may be removed by using a non-metallic

abrasive pad, rubbing in the direction of the metal's grain.

If necessary, for particularly heavy deposits, you may mix a

thin paste of water and scouring powder, and apply it with

a sponge. Be careful to apply light pressure and remember

to rub only in the direction of the grain in the metal.

4. The control panel surface is easily cleaned with hot water,

soap and a soft cloth. Do not use hard abrasives, solvent

type materials or metallic scouring pads since these will

scratch or cloud the surface.

5. Never spray the perforated areas or control panel with

steam or water, as this will allow moisture into the control

cavity, which could damage electrical components.

Interior Cleaning

Establish a regular cleaning schedule or wipe o on the same

day when spillovers occur.

1. Cool down oven.

2. Remove oven racks.

3. Lift rack guides on either side of oven o of holders. Racks

and guides may be run through dishwasher while oven

cavity is being cleaned.

4. Clean with soap and water using a non-metallic scouring

pad, if necessary. If dirt and grease have accumulated, a

mild ammonia solution or commercial oven cleaner such

as Easy-O or Dow may be used.

5. To reinstall, reverse procedure. Place the bottom of the rack

guide against the cavity wall. Keeping the top pulled away

from the wall lift up. Push the top of the rack guide against

the wall and push down locking it into place.

Fan Area Maintenance

If aluminum foil is routinely used to wrap food or cooking

vessels during oven operation, the following preventive

maintenance must be performed:

1. Turn power switch to "OFF" position.

2. Remove oven racks and rack guides.

3. Remove air ba e and clean any stains or deposits.

4. Check blower wheel and air ba e for particles of

aluminum foil or food deposits. Clean  ns of blower

wheel. (Caution: edges of blower wheel  ns may be

sharp).

5. Reinstall the air ba e, rack guides and oven racks.

This simple practice, if performed on a regular basis will

keep your Garland oven operating at peak performance.

Part Number 260BGS rev B 4/15 15

MOTOR CARE

The motor on your 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. When the motor is operating, it cools

itself internally by air entering at 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 the life of the motor.

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

slightly.

On the 200 series controllers, push the rocker switch to COOL

position. Once cool set the rocker switch to OFF.

NOTE: Optimal cool-down will be achieved with the door

open slightly.

Part Number 260BGS rev B 4/1516

GARLAND

1177 KAMATO ROAD, MISSISSAUGA, ONTARIO, CANADA. L4W 1X4

8884427526

WWW.GARLANDGROUP.COM

To learn how Manitowoc Foodservice and its leading brands can equip you, visit our global web site at

www.manitowocfoodservice.com, then discover the regional or local resources available to you.

Part Number 1955202 rev B 4/15

Every new piece of Manitowoc Foodservice equipment comes with KitchenCare™ and you choose the level of service that meets

your operational needs from one restaurant to multiple locations.

StarCare – Warranty & lifetime service, certi ed OEM parts, global parts inventory, performance audited

ExtraCare — CareCode, 24/7 Support, online/mobile product information

LifeCare – Install & equipment orientation, planned maintenance, KitchenConnect™, MenuConnect

Talk with KitchenCare™ • 1-844-724-CARE • www.mtwkitchencare.com

GARLAND

1177 KAMATO ROAD, MISSISSAUGA, ONTARIO, CANADA, L4W 1X4

8884427526

WWW.GARLANDGROUP.COM

To learn how Manitowoc Foodservice and its leading brands can equip you, visit our global web site at

www.manitowocfoodservice.com, then discover the regional or local resources available to you.

Numéro de Pièce 260BGS rév B 4/15

Every new piece of Manitowoc Foodservice equipment comes with KitchenCare™ and you choose the level of service that meets

your operational needs from one restaurant to multiple locations.

StarCare – Warranty & lifetime service, certi ed OEM parts, global parts inventory, performance audited

ExtraCare — CareCode, 24/7 Support, online/mobile product information

LifeCare – Install & equipment orientation, planned maintenance, KitchenConnect™, MenuConnect

Talk with KitchenCare™ • 1-844-724-CARE • www.mtwkitchencare.com

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Garland 36ER33-88 Installation, Operation and Maintenance Manual

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