Garland S18-F User Manual

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INSTALLATION, OPERATING & SERVICE INSTRUCTIONS FOR THE GARLAND S18-FANDS18-FSSERIES RESTAURANT FRYERS

FORYOUR SAFETY

DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLEVAPORS 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, OPERATION 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.

For Your Safety Post in a prominent location,.

NRTL/C

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at http://www.garland-group.com.The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

Continuous product improvement is a Garland policy, therefore design and specifications are subject to change without notice.

GARLAND COMMERCIAL INDUSTRIES

GARLAND COMMERCIAL RANGES,

Enodis UK LTD.

185 East South Street

LTD.

Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND

Freeland, Pennsylvania 18224

1177 Kamato Road, Mississauga, Ontario L4W 1X4

Telephone: 081-561-0433

Phone: (570) 636-1000

Fax: 081-848-0041

CANADA

Fax: (570) 636-3903

 

Phone: 905-624-0260

 

 

 

 

Fax: 905-624-5669

 

Part # P157 (08/04)

© 2004 Garland Commercial Industries, Inc.

Page 2

Part # P157 (08/04)

TABLE OF CONTENTS

Dimensions And Specifications. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Product Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Location. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Preparation Before Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Filling The Tank. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

High Temperature Cuto /reset. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Operating Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Suggestions For Quality Fried Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Cleaning And Servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Enamelled/Painted Surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Servicing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Part # P157 (08/04)

Page 3

DIMENSIONS AND SPECIFICATIONS

North American (60 cycle) Electrical Loading:

 

 

 

Total

 

 

 

 

 

Nominal Amperes Per Line

 

 

 

 

 

 

 

 

Model

 

 

 

 

 

 

 

208V/3Ø

 

240V/3Ø

 

 

480V/3Ø

 

 

 

kW

 

208v/1Ø

240V/1Ø

 

 

 

 

 

 

 

 

 

 

 

X

 

Y

 

Z

 

X

 

Y

 

Z

X

 

Y

 

Z

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S18F

 

12

 

 

58

 

50

 

34

 

34

 

34

29

29

 

29

15

 

15

 

15

 

S18SF

 

16

 

 

77

 

67

 

49

 

38

 

49

42

33

 

42

21

 

17

 

21

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Export (50 cycle) Electrical Loading:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Total kW

 

 

 

 

 

Nominal Amperes Per Line

 

 

 

 

 

 

 

Model

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

220/380V/

 

240/415V/

 

220/380/3Ø

240/415V/3Ø

 

 

 

 

 

220/380V

240/415V

 

 

 

 

X

 

Y

 

Z

X

 

Y

 

Z

 

 

S18F

 

 

10.1

 

12

 

46

 

 

 

50

 

16

 

16

 

16

17

17

17

 

 

S18SF

 

 

13.4

 

16

 

61

 

 

 

67

 

27

 

18

 

18

30

19

19

 

DAIS Installation:

FRYER

MAX 2-/12"

[64mm]

Frying area is 13” (330mm) wide x 15-1/2”(394mm) deep.

Installation Clearances: Clearance to combustible surfaces

Sides: 1” (25mm) Rear: 1-1/2”(38mm)

NOTE: Many local codes exist, and it is the responsibility of the Owner and the Installer to comply with those codes.

Production Capacity (per hour)

Model

French Fries

S18F

Frozen to Done

50 lbs. /23kg

 

S18SF

Frozen to Done

60 lbs./ 27kg

 

ELECTRICAL

CONNECTION

43-

[733mm]

Frying area is 13" (330mm) wide x 15 1/2" (394mm) deep

Page 4

Part # P157 (08/04)

INTRODUCTION

You have purchased the finest Commercial cooking Equipment available. Like any fine precision built piece of equipment it should be given regular care and maintenance.

Rating Plate

Whencorrespondingwiththefactoryoryourequipment dealer regarding service problems or replacement parts, be sure to refer to the particular unit by the correct model number, including prefix and su x letters and numbers and serial number. The rating plate a xed to the unit contains this information

For proper operation, the information on the data plate of your new equipment must match your electrical supply.

Product Information

Thedeepfatfryerisoneofthemoreversatileproductsin today’skitchen.Itsabilitytocookavarietyofproductsin largequantitiesmakesitthemostcommon&economical choice. The Garland restaurant series fryer is designed to be installed free standing or in battery with Garland S,SS,SU680 series ranges.

Cooking larger quantities of food can be done more e cientlythansmallquantities.Productiscookeddirectly in the oil using the lift out wire baskets supplied.

NOTE: It is important to keep the cooking oil clean. The frequency of change depends on the amount of use and the type of products cooked.

INSTALLATION

Your new equipment must be installed and adjusted by a competent person in accordance with the law. Failure toinstallappliancescorrectlycouldleadtoprosecution. IT is in your own interests and that of safety to ensure that the law is complied with.

Your Garland Dealer is well qualified to provide this service.Periodicinspectionsbyyourdealeroraqualified servicecompanyarerecommendedtochecktemperatures and to ensure moving parts are operative. Wherever possible avoid overheating idle equipment, as this is the primary cause for increased service cost.

Location

The fryer should be installed on a firm smooth and level floor designed to withstand the weight of the fully laden appliance. Adequate clearance must be provided forservicing,ventilationandproperoperation.Therange must be kept clear of combustible material. Note the minimum clearances marked on each appliance.

Ventilation

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. the use of a mechanical extract system should be considered and conform to local codes.

Preparation Before Use

After the fryer has been properly installed and checked foroperation,itwillbenecessarytocleantheprotective coating from the tank as follows:

1.Turn the power service disconnect switch o .

2.Remove baskets from the fry tank.

3.Lift the element handle until the heating elements are in full raised position.

Part # P157 (08/04)

Page 5

INSTALLATION Continued

4.Lift the tank out of the fryer for cleaning. If a special fry tank cleaner is used, carefully follow the manufacture’s instructions for use. A soap, vinegar or baking soda solution may be used for cleaning thetank.Rinsethetankthoroughlywithclean,hot water and dry completely.

5.Replace the tank in the fryer. If the tank has the optional drain valve, make sure that this valve is tightly closed.

6.With the circuit breakers and toggle switch on the fryer in the “OFF” position, turn on the power at the service disconnect box.

OPERATION

Filling the Tank

Oncethetankandelementshavebeencleanedthetank can be filled with oil.

1.If Liquid frying compound is used, fill the tank to the ‘Full’ mark stamped on the inside of the tank. Do not over fill the tank.

2.If hydrogenated or solid frying compound is used, measure30lbs(13.6kg).Packthecompoundfirmly around the heating unit. The elements must be completely covered with compound. Start the fryer andsetthethermostatto250°F(121°C).Operateat this temperature until the compound is completely melted. Operating at higher temperatures can scorch the frying compound.

3.For optimum frying compound life, it has been recommendedbythemanufacturesofthecompound limitthemaximumoperatingtemperatureto375°F (190°C) on S18F models and 350°F (177°C) on S18SF models.

Operating Instructions

The S18 series fryers are equipped with a temperature limiting safety system. To start the fryer operating:

1.Turn the thermostat to the “OFF” position.

2.Lift the toggle switch to the start position (momentarily up).

3.Releasetheswitch.Itwillreturntotherunposition. The green indicator lamp should be illuminated.

4.Turn the thermostat dial to the desired temperature.

High Temperature Cuto /Reset

Your Garland Fryer is equipped with a protective secondary thermostat. If the operating thermostat fails to control the temperature, the secondary (Hi-Limit)thermostat will take over. It will cut o power to the heating elements if the frying compound reaches a temperature greater than 430°F (221°C). The system cannot be reset until the frying compound drops in temperature by approximately 50°F (28°C). Repeating the starting procedure can reset the system.

If this condition occurs, it could indicate that the operatingthermostathasbecomedamaged.Aqualified service technician should check the fryer. Continued operationofthefryerinthisconditionwilldeterioratethe frying compound and degrade the product quality.

Page 6

Part # P157 (08/04)

OPERATION Continued

Operating Controls

Thermostat Dial

 

 

 

 

 

Control Panel, Symbols and Indicators

Degrees C

 

 

 

 

 

 

 

 

 

 

 

OVER TEMPERATURE

 

 

 

 

 

0

 

 

 

 

 

 

(HIGH LIMIT) SYMBOL

 

 

0

0

 

 

1

3

 

AND INDICATOR - RED

 

 

 

 

0

 

 

 

 

 

3

 

 

 

 

 

START

0

 

 

 

 

 

ON

 

 

 

 

 

0

 

 

 

 

 

 

2

 

 

 

 

 

POWER

 

 

 

 

 

 

SWITCH

0

 

 

 

 

 

 

 

 

 

 

5

 

 

 

 

 

 

2

 

 

F˚

3

7 5

3 05

 

3

0

0

 

HEATING SYMBOL AND

INDICATOR - AMBER

OFF

POWER SYMBOL

AND INDICATOR

GREEN

Thermostat Dial

Degrees C

 

 

 

C

 

 

 

˚

 

 

 

1

 

 

 

9

5

 

 

0

 

 

 

9

 

 

1

 

 

 

 

 

 

7

 

 

 

5

0

 

 

 

2

 

1

 

1

 

 

 

5

 

 

0

 

Safety

It is the responsibility of the supervisor or equivalent person to ensure that users of this equipment wear suitable protective clothing and to draw attention to the fact that some parts will be necessity, become very hot and will cause burns if touched accidentally.

Suggestions for Quality Fried Products

Clean equipment is vital to the quality of fried foods. Freshuncontaminatedfryingcompoundsproducebetter fried foods.

1.Tastethefryingcompoundonceaday.Yourpatrons do, when they eat the product.

2.Filterthefryingcompounddaily.Useaproperfilter and cone or a filter system.

3.Drainordryfoodsbeforefrying.Excessivemoisture and water breaks down frying compound.

4.Do not salt or otherwise season food over the fryer. This practice contaminates the frying compound and accelerates its deterioration.

5.Do not shake breaded items over the fryer.

Part # P157 (08/04)

Page 7

OPERATION Continued

6.Keep the fry tank covered when not in use. This will prevent air from oxidizing the frying compound and will keep impurities out.

7.Watch for the signs of shortening break down. An unusualdarkeningoftheshorteningorsmokingare thefirstsignsofbreakdown.Foaming,objectionable

change in flavour of the product and fuming also indicate a break down of the frying compound.

8.Set the thermostat to 200°F (93°C) during idle periods.Thiswillconserveenergyandextendfrying compound life.

CLEANING AND SERVICING

NOTE: This Appliance is not Protected against Water Jets. Do not Clean with Water Jets.

Stainless Steel

Stainlesssteelshouldbecleanedusingamilddetergent, asoftclothandhotwater.Ifitisnecessarytouseanonmetallicscouringpad,alwaysrubinthedirectionofthe 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 soft clean cloth before it can dry.

Use only stainless steel, wood or plastic tools to scrape o heavy deposits of grease or oil. Do not use ordinary steel scrapers or knives as particles of iron may become embedded and rust.

NEVER USE STEEL WOOL.

Enamelled / Painted Surfaces

Establish a regular cleaning schedule. Any spills should bewipedo immediately.Theunitshouldbeallowedto cool down before cleaning any exterior surfaces. Wipe

exposed surfaces when cool with mild detergent and hotwater.Stubbornresiduespotsmayberemovedwith scouring pad. Dry thoroughly with a clean cloth.

Servicing

Toensuree cientandsafeoperationoftheapplianceit is recommended that servicing is carried out at regular intervals, the frequency of which will vary, depending on the installation conditions and usage. Usually once per year is adequate.

Competent persons in accordance with the law must carry out servicing.

Precautions

It is essential that the instructions in this booklet be strictly followed for the safe and economical operation oftheequipment.Ifitisknownorsuspectedthatafault exists on the appliance then it must not be used until a competent person has rectified the fault.

Page 8

Part # P157 (08/04)

NOTES

Part # P157 (08/04)

Page 9

NOTES

Page 10

Part # P157 (08/04)