Garland C836-5 Installation Manual

INSTALLATION OPERATION AND SERVICE

MANUAL

CUISINE C836 SERIES COMMERCIAL RANGES,

ADD-A-UNITS, MODULAR RANGES, AND CHAR BROILERS

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

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: G-1-07-05-28

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.

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 The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

PLEASE READ ALL SECTIONS OF THIS MANUAL

GARLAND COMMERCIAL INDUSTRIES

185 East South Street Freeland, Pennsylvania 18224 Phone: (570) 636-1000 Fax: (570) 636-3903

Part # 3052000 (09/16/09) Page 1

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4 CANADA Phone: 905-624-0260 Fax: 905-624-5669

IMPORTANT INFORMATION

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 # 3052000 (09/16/09)Page 2

TABLE OF CONTENTS

IMPORTANT INFORMATION........................2

SPECIFICATIONS ..................................4

Table A: Gas Pressures...................................4

Table B: Model Designations .................................4

Table C: Input Rating ........................................9

INTRODUCTION .................................10

Uncratingl ..................................................10

Rating Plate ................................................10

INSTALLATION...................................10

Clearances .................................................10

Installation Procedure ......................................10

Siting ......................................................11

Appliance Equipped With Casters ...........................11

Appliances Equipped With Legs ............................11

Installation Instructions for Cuisine Stub Backguard .........11

Installation Instructions for Cuisine Back Risers. .............12

Installation Instructions For Cuisine Single

And Double Deck High Shelves .............................12

Installation Instructions For

Cuisine Salamander or Cheese Melter .......................13

Statutory Regulations ......................................13

Gas Supply .................................................13

Gas Supply Notes: ..........................................14

Gas Connection ............................................14

Electrical Supply (Models with Convection Oven only) .......14

Assembly of Battery ........................................15

Ventilation And Air Supply ..................................15

COMMISSIONING ................................16

Pressure Regulators. ........................................16

Testing and Adjustments. ...................................16

Pressure Settings (All Models) ...............................16

Burner Adjustments ........................................16

Air Shutters............................................16

Thermostat Bypass Adjustment – Oven.................17

Pilot Burner Adjustments ...................................18

General................................................18

Oven ..................................................18

Solid Hot Plate/Griddle.................................18

Front Fired Hot Top ....................................18

Broiler.................................................18

OPERATION .....................................18

Open Top Burners ..........................................18

Hot top and Spectro-Top Sections ..........................18

Thermostatically Controlled Griddles .......................19

Valve Controlled Griddles ...................................19

Oven (Standard) ............................................19

“RC” Convection Ovens .................................... 20

Unit Broilers ................................................21

Fryers ......................................................21

MAINTENANCE AND CLEANING...................21

Seasoning ..................................................21

Griddle Seasoning .....................................21

Seasoning Cast Iron top Grates.........................21

Cleaning ...................................................21

General Cleaning ......................................21

Stainless Steel Exterior and Standard Oven

Interior Finishes........................................22

Oven Interior (Optional Porcelain Enamel Finish)........22

Oven Interior Optional Continuous Clean Finish ........22

Griddle Cleaning.......................................23

Open Top Burners .....................................23

Cast Iron Top Grates....................................23

Cast Iron Hot tops and Spectro-Heat Tops ..............23

Broiler Cleaning ........................................... 24

C836-36A/C836-36ARC Models.........................24

C836-336A/C836-336ARC Models ......................24

C836-436A/C836-ARC Models..........................24

Adjustments ..............................................24

Oven Orice ...........................................24

Pilot Adjustments......................................24

Automatic Pilot Valve ..................................25

Burner Gas/Air Adjustments............................25

CONVECTION OVEN PRODUCT APPLICATION . . . . . .25

PROBLEM/SOLUTIONS CONVECTION OVEN........26

SERVICING ......................................27

Thermostat Calibration .................................... 27

Cleaning/Servicing Burners ................................ 27

Open-Type Burners ....................................27

Front Fired Solid Top Burners...........................27

Solid Hot Plate/Griddle Burners ........................27

Standard Oven Burners ................................28

RC Oven Burners.......................................28

Broiler.................................................28

Pilot Burner Cleaning ...................................... 28

Hot Plate/Solid Top/Griddle/Broiler.....................28

Oven ..................................................28

REPLACEMENT OF PARTS.........................29

Gas Valves ................................................. 29

Oven Thermostat .......................................... 29

Power Switch .............................................. 30

Door Switch ...............................................30

Oven Pilot ................................................. 30

Convection Ovens (RC) - Spark Module ..................... 30

Convection Oven (RC) Motor ...............................30

Hi-Limit Control ............................................31

Gas Control Valve ...........................................31

TROUBLESHOOTING GUIDE ......................32

Part # 3052000 (09/16/09) Page 3

SPECIFICATIONS

Table A: Gas Pressures

SUPPLY GAS PRESSURE RANGE

Type Minimum Maximum

Natural 7” W.C.( 17.5 mbar) 14” W.C. (35 mbar)

Propane 11” W.C. (27.5 mbar) 14” W.C. (35 mbar)

MANIFOLD OPERATING PRESSURE

Type Natural Propane

Ranges, Broilers 6”W.C. (15 mbar) 10” W.C. (25 mbar)

Table B: Model Designations

MODELS DESCRIPTION

Standard Oven Base

C836-1 36” Griddle C836-1-1 36” Thermostatic Griddle C836-2 24” Griddle, (2) Open Burners (12” Top Grate) C836-2-1 24” Therm. Griddle, (2) Open Burners (12” Top Grate) C836-3 24” Griddle, 12” Hot Top C836-3-1 24” Therm. Griddle, 12” Hot Top C836-4 18” Griddle, (2) Open Burners (18” Top Grate) C836-4-1 18” Therm. Griddle, (2) Open Burners (18” Top Grate) C836-5 18” Griddle, 18” Hot Top C836-5-1 18” Therm. Griddle, 18” Hot Top C836-6 Six Open Burners – (3) 12” Top Grates C836-6SU Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each) C836-7 Four Open Burners (2) 18” Top Grates C836-8 (3) 12” Hot Tops C836-9 (2) 18” Hot Tops C836-10 (2) Front Fired Hot Tops C836-11 18” Hot Top (Left), Front Fired Hot Top (Right) C836-11R 18” Front Fired Hot Top (Left) 18” Hot Top (Right) C836-12 (2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), 12” Hot Top (Right) C836-12C 12” Hot Top (Left), (2) Open Burners 12” Top Grate (Centre), 12” Tog Grate (Right) C836-12R 12” Hot Top (Left), 12” Hot Top (Centre), (2) Open Burners, 12” Top Grate (Right) C836-13L 12” Hot Top (Left), 2) Open Burners, 12” Top Grate (Centre), (2) Open Burners, 12” Top C836-13C (2) Open Burners, 12” Top Grate (Left), (2) Open Burners, 12” Top Grate (Centre), 12” Hot C836-13 (2) Open Burners, 12” Top Grate (Left), (2) Open Burners, 12” Top Grate (Centre), 12” Hot C836-14 (2) Open Burners, 18” Top Grate (Left), 18” Hot Top (Right) C836-14L 18” Hot Top (Left), (2) Open Burners, 18” Top Grate (Right) C836-15 (3) 12” French Tops

Part # 3052000 (09/16/09)Page 4

SPECIFICATIONS Continued

MODELS DESCRIPTION

Convection Oven Base

C836-1RC 36” Griddle C836-1-1RC 36” Thermostatic Griddle C836-2RC 24” Griddle, (2) Open Burners (12” Top Grate) C836-2-1RC 24” Therm. Griddle, (2) Open Burners (12” Top Grate) C836-3-RC 24” Griddle, 12” Hot Top C836-3-1RC 24” Therm. Griddle, 12” Hot Top C836-4-RC 18” Griddle, (2) Open Burners (18” Top Grate) C836-4-1RC 18” Therm. Griddle, (2) Open Burners (18” Top Grate) C836-5RC 18” Griddle, 18” Hot Top C836-5-1RC 18” Therm. Griddle, 18” Hot Top C836-6RC Six Open Burners – (3) 12” Top Grates C836-6SURC Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each) C836-7RC Four Open Burners (2) 18” Top Grates C836-8RC (3) 12” Hot Tops C836-9RC (2) 18” Hot Tops C836-10RC (2) Front Fired Hot Tops C836-11RC 18” Hot Top (Left), Front Fired Hot Top (Right) C836-11RCR 18” Front Fired Hot Top (Left), 18” Hot Top Right C836-12RC (2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), 12” Hot Top (Right) C836-12CRC 12” Hot Top (Left), (2) Open Burners 12” Top Grate (Centre), 12” Hot Top (Right) C836-12RRC 12” Hot Top (Left), 12” Hot Top (Centre), (2) Open Burners (Right), 12” Top Grate C836-13LRC 12” Hot Top (Left, (2) Open Burners, 12” Top Grate (Centre), (2) Open Burners, 12” Top C836-13CRC (2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), (2) Open Burners, 12” Top C836-13RC (2) Open Burners, 12” Top Grate (Left), 2 Open Burners, 12” Top Grate (Centre), 12” Hot C836-14RC (2) Open Burners, 18” Top Grate (Left), 18” Hot Top (Right) C836-14RC 18” Hot Top (Left), (2) Open Burners, 18” Top Grate (Right C836-15RC (3) 12” French Tops

Storage Base (Open Cabinet)

CO836-1 36” Griddle CO836-1-1 36” Thermostatic Griddle CO836-2 24” Griddle, (2) Open Burners (12” Top Grate) CO836-2-1 24” Therm. Griddle, (2) Open Burners (12” Top Grate) CO836-3 24” Griddle, 12” Hot Top CO836-3-1 24” Therm. Griddle, 12” Hot Top CO836-4 18” Griddle, (2) Open Burners (18” Top Grate) CO836-4-1 18” Therm. Griddle, (2) Open Burners (18” Top Grate) CO836-5 18” Griddle, 18” Hot Top CO836-5-1 18” Therm. Griddle, 18” Hot Top CO836-6 Six Open Burners – ((3) 12” Top Grates CO836-6SU Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each) CO836-7 Four Open Burners (2) 18” Top Grates CO836-8 (3) 12” Hot Tops CO836-9 (2) 18” Hot Tops

Part # 3052000 (09/16/09) Page 5

SPECIFICATIONS Continued

MODELS DESCRIPTION

Storage Base (Open Cabinet) Continued

CO836-10 (2) Front red Hot Tops CO836-11 18” Hot Top (Left), Front Fired Hot Top (Right) CO836-11R 18” Front Fired Hot Top (Left) 18” Hot Top (Right) CO836-12 CO836-12C CO836-12R CO836-13L 12” Hot Top (Left), 2) Open Burners, 12” Top Grate (Centre), (2) Open Burners, 12” Top

CO836-13C (2) Open Burners, 12” Top Grate (Left), (2) Open Burners, 12” Top Grate (Centre), 12” Hot CO836-13 (2) Open Burners, 12” Top Grate (Left), (2) Open Burners, 12” Top Grate (Centre), 12” Hot CO836-14 (2) Open Burners, 18” Top Grate (Left), 18” Hot Top (Right) CO836-14L 18” Hot Top (Left), (2) Open Burners, 18” Top Grate (Right) CO836-15 (3) 12” French Tops

CO836-1M 36” Griddle CO836-1-1M 36” Thermostatic Griddle CO836-2M 24” Griddle, (2) Open Burners (12” Top Grate) CO836-2-1M 24” Therm. Griddle, (2) Open Burners (12” Top Grate) CO836-3M 24” Griddle, 12” Hot Top CO836-3-1M 24” Therm. Griddle, 12” Hot Top CO836-4M 18” Griddle, (2) Open Burners (18” Top Grate) CO836-4-1M 18” Therm. Griddle, (2) Open Burners (18” Top Grate) CO836-5M 18” Griddle, 18” Hot Top CO836-5-1M 18” Therm. Griddle, 18” Hot Top CO836-6M Six Open Burners – (3) 12” Top Grates CO836-6MSU Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each) CO836-7M Four Open Burners (2) 18” Top Grates CO836-8M (3) 12” Hot Tops CO836-9M (2) 18” Hot Tops CO836-10M (2) Front Fired Hot Tops CO836-11M 18” Hot Top (Left), Front Fired Hot Top (Right) CO836-11RM 18” Front Fired Hot Top (Left), 18” Hot Top Right CO836-12M (2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), 12” Hot Top (Right) CO836-12CM 12” Hot Top (Left), (2) Open Burners 12” Top Grate (Centre), 12” Hot Top (Right) CO836-12RM 12” Hot Top (Left), 12” Hot Top (Centre), (2) Open Burners (Right), 12” Top Grate CO836-13LM 12” Hot Top (Left, (2) Open Burners, 12” Top Grate (Centre), (2) Open Burners, 12” Top CO836-13CM (2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), (2) Open Burners, 12” Top CO836-13M (2) Open Burners, 12” Top Grate (Left), 2 Open Burners, 12” Top Grate (Centre), 12” Hot CO836-14CM (2) Open Burners, 18” Top Grate (Left), 18” Hot Top (Right) CO836-14M 18” Hot Top (Left), (2) Open Burners, 18” Top Grate (Right CO836-15M (3) 12” French Tops

(2) Open Burners, 12” Top Grate (Left), 12” Hot Top (Centre), 12” Hot Top (Right) 12” Hot Top (Left), (2) Open Burners 12” Top Grate (Centre), 12” Tog Grate (Right) 12” Hot Top (Left), 12” Hot Top (Centre), (2) Open Burners, 12” Top Grate (Right)

Modular “T” Top (On Square Tubular Legs)

Part # 3052000 (09/16/09)Page 6

SPECIFICATIONS Continued

MODELS DESCRIPTION

Char-Broilers on Standard Oven Base

C836-336A Lava Rock W/Adjustable Grates – 36” Wide C836-436A Cast Iron Radiants W/Adjustable Grates – 36” Wide C836-36A Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Char-Broilers on Convection Oven Base

C836-336ARC Lava Rock W/Adjustable Grates – 36” Wide C836-436ARC Cast Iron Radiants W/Adjustable Grates – 36” Wide C836-36ARC Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Range Match Char-Broilers on Storage Base (Open Cabinet)

C0836-324A Lava Rock W/Adjustable Grates – 24” Wide C0836-336A Lave Rock W/Adjustable Grates – 36” Wide C0836-424A Cast Iron Radiants W/Adjustable Grates – 24” Wide C0836-436A Cast Iron Radiants W/Adjustable Grates – 36” Wide C0836-24A Cast Iron Radiants W/Non-Adjustable Grates – 24” Wide C0836-36A Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Modular “T” Top Char-Broilers on Square Tubular Legs

C0836-24AM Cast Iron Radiants W/Non-Adjustable Grates – 24” Wide C0836-36AM Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

12” Wide, Add-A-Units with Storage Base (Open Cabine

C12836-1 12” Griddle C12836-1-1 12” Thermostatic Griddle C12836-6 (2) Open Burners (12” Top Grate) C12836-8 12” Hot Top C12836-15 12” French Top

18” Wide, Add-A-Units with Modular Top/Square Tubular Legs)

C1836-1M 18” Griddle C1836-1-1M 18” Thermostatic Griddle C1836-7M (2) Open Burners (18” Top Grate) C1836-9M 18” Hot Top C1836-10M 18” French Top

18” Wide, Add-A-Units with Storage Base (Open Cabinets)

C1836-1 18” Griddle C1836-1-1 18” Thermostatic Griddle C1836-7 (2) Open Burners (18” Top Grate) C1836-9 18” Hot Top C1836-10 18” French Top

Part # 3052000 (09/16/09) Page 7

SPECIFICATIONS Continued

MODELS DESCRIPTION

Additional Griddle Models

48” Wide Units

C836-48 36” Std. Oven Base + 12” Storage Base + 48” Manual Griddle Top C836-48-1 36” Std. Oven Base + 12” Storage Base + 48” Therm. Griddle Top C836-48RC 36” RC Oven Base + 12” Storage Base + 48” Manual Griddle Top C836-48-1RC 36” RC Oven Base + 12” Storage Base + 48” Therm. Griddle Top CO836-48 36” Storage Base + 12” Storage Base + 48” Manual Griddle Top C0836-48-1 36” Storage Base + 12” Storage Base + 48” Therm. Griddle Top

60” Wide Units

C836-60 36” Std. Oven Base + 24” Storage Base + 60” Manual Griddle Top C836-60-1 36” Std. Oven Base + 24” Storage Base + 60” Therm. Griddle Top C836-60RC 36” RC Oven Base + 24” Storage Base + 60” Manual Griddle Top 836-60-1RC 36” RC Oven Base + 24” Storage Base + 60” Therm. Griddle Top CO836-60 36” Storage Base + 24” Storage Base + 60” Manual Griddle Top C0836-60-1 36” Storage Base + 24” Storage Base + 60” Therm. Griddle Top

72” Wide Units

C2836-72 36” Std. Oven Base + 36” Std. Oven Base + 72” Manual Griddle Top C2836-72RC 36” Std. Oven Base + 36” Rc Oven Base + 72” Manual Griddle Top C2836-72RC2 36” RC Oven Base + 36” Oven Base + 72” Manual Griddle Top C836-72 36” RC Oven Base + 36” Storage Base + 72” Manual Griddle Top C836-72RC 36” RC Oven Base + 36” Storage Base + 72” Manual Griddle Top CO836-72 36” Storage Base + 36” Storage Base + 72” Manual Griddle Top C2836-72-1 36” Std. Oven Base + 36” Std. Oven Base + 72” Therm. Griddle Top C2836-72-1RC 36” Std. Oven Base + 36” RC Oven Base + 72” Therm. Griddle Top C2836-72-1RC2 36” Rc Oven Base + 36” RC Oven Base + 72” Therm. Griddle Top C836-72-1 36” Std. Oven Base + 36” Storage Base + 72” Therm. Griddle Top C836-72-1RC 36” Rc Oven Base + 36” Storage Base + 72” Therm. Griddle Top CO836-72-1 36” Storage Base + 36” Storage Base + 72” Therm. Griddle Top

PREFIX DEFINITIONS: SUFFIX DEFINITIONS:

C Cuisine A Broiler

CO Cuisine Storage Base Or Modular Unit On Legs. M Modular Top Section

RC Unit With Convection Oven

R Right Hand

SU Step Up Burner

C Centre L Left Hand

Part # 3052000 (09/16/09)Page 8

SPECIFICATIONS Continued

Table C: Input Rating

GAS TYPE

Model Number

Open Burner for Models: C836-2,-2-1,-4,-4-1,-6,-6SU,-7,-12,-12C, -12R,

-13,-13L,-13C,-14,-14L,-15(Front) C836-15 Rear hot-top burner 15,000 15,000 C836-10,-11,-11R Front red hot top burner 12,500 12,500 C836-3,-3-1,-8,-12,-12C,-12R,-13-13L,-13C,-12” Hot top burner 25,000 25,000 C836-5,-5-1,-9,-11,-11R,-14,-14L 18” Hot top burner 32,500 32,500 C836-1,-1,-1,-2,-2-1,-3,-3-1,-4,-4-1,-5,-5-1 Griddle burner 30,000 30,000 C836 Oven burner (RC) 37,000 35,000 C836-336A,-324A, Broiler burner 45,000 45,000 C836-436A,-36A,-424A,-24A, Broiler burner 18,000 18,000 C836 Std oven burner 40,000 35,000 (Note: data applied to operation at elevation from sea level to 2000 ft)

Natural (@ 6”W.C.) Propane (@ 10”W.C.)

BTU/HR BTU/HR

30,000 28,000

Part # 3052000 (09/16/09) Page 9

INTRODUCTION

Uncratingl

1. Check crate for possible damage sustained during transit. Carefully remove unit from crate and again check for damage. Any damage to the appliance must be reported to the carrier immediately.

2. The wires for retaining the burners and other packing material must be removed from units. Any protective material covering stainless steel parts must also be removed.

3. All equipment is shipped from the factory with legs tted, unless otherwise specied. Where the range is to be mounted on a dial or cove base, it is shipped without legs. Legs must be tted to the oven where it is installed on a combustible oor.

4. The type of gas and supply pressure that the equipment was set-up for at the factory is noted on the data plate and on the packaging. This type of gas supply must be used.

5. Do not remove permanently axed labels, warnings or data plates from the appliance, for this may invalidate the manufacturer’s warranty.

Rating Plate

Every cooking unit has a rating plate. Information on this plate includes model and serial numbers. Knowing the equipment model and serial number is essential if spare parts are required or for discussing equipment problems with Garland’s technical support sta. Other information on the rating plate indicates BTU/hr output of the burners, outlet gas pressure in inches water column (WC) and whether orices are for natural or propane gas. The following table gives the location of the rating plate on the designated models, and Table B in the Specication Section lists the various models of heavy duty equipment in the U.S. range gas operated Cuisine series.

MODEL WITH SUFFIX LOCATION

Oven Or Convection Oven Base

Storage Cabinet Base

Modular Top On the front panel

NOTE: Cuisine heavy duty gas operated equipment must be connected only to the type of gas identied on the rating plate!

Behind the lower kick panel

In the storage cabinet on the left hand side panel

INSTALLATION

Clearances

MODELS CLEARANCES

C836-436A-436ARC C836-36A-36ARC C0836-324A,-336A C0836-424A,-436A C0836-24A,-36A C0836-24AM,-36AM

All Other Models

1. All models may be installed with 0” side and rear clearance from non-combustible construction.

Installation in NonCombustible Locations Only with 0” Side & Rear Clearance

7” (172mm )Side, 6” (152mm) Rear, from Combustible Base

2 For models sited on combustible and non-combustible

oor bases the required clearances are 7”(172mm) sides and 6” (152mm) rear.

NOTE: When installed without legs on a non-combustible curb or platform, front of unit should extend at least 3 inches (76mm).

NOTE: Adequate clearance must be provided for servicing and proper operation.

Installation Procedure

1. Remove all packing material.

2. Remove the front valve panel.

Part # 3052000 (09/16/09)Page 10

INSTALLATION Continued

3. Place the appliance in the required position and level by means of the adjustable feet, or shims if the appliance is not equipped with legs.

4. Where spreader plates are installed between units the plate is secured at the front by means of the gas manifold and at the rear by means of the connecting bolts.

5. Connect the gas supply pipe work to the appliance. The connection may be made to the left or right hand side of the appliance or optionally at the rear on some models.

Siting

The oor on which the appliance is to be sited must be capable of adequately supporting the weight of the appliance and any ancillary equipment.

Units with ovens must be tted with legs if installed on a combustible oor.

Appliance Equipped With Casters

A. The installation shall be made with a connector that

complies with the Standard for Connectors for Moveable Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B2006/CSA 6.16B-2006 (or latest edition), and a quickdisconnect device that complies with the Standard for Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/ CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or latest edition).

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.

Installation Instructions for Cuisine Stub Backguard

Figure 1

Oven Flue Riser

"X"

1. Remove four 5/16 hex bolts and at washers from top rear of unit.

2. Remove ue cap (3), by removing #10-24, self tap screws.

3. With back and front panels (Item 4 & 5) still attached to the uprights (Item 2) drop the uprights into the rectangular openings at the rear of the range.

Optional right or left side.

C. Please be aware, required restraint is attached to a

bracket (which is located on the left rear caster), and if disconnection of the restraint is necessary, be sure to reconnect the restraint after the appliance has been returned to its originally installed position.

4. Fasten the uprights, (Item 2) to the range with four 5/16” x 18 bolts and at washers, (Item 6 & 7 removed in step 1), using a ratchet extension.

5. If the range is in a battery line-up, fasten units together at hold marked “X” with 1/4” x 20 bolts, nuts and washers.

Appliances Equipped With Legs

6. Reattach the ue cap (3) to the top of the backguard with

Raise front of the 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 ange. Repeat at rear of unit making sure all four legs are adjusted to the same height. Legs can be adjusted to overcome an uneven oor.

Part # 3052000 (09/16/09) Page 11

self tap screws previously removed.

NOTE: Stub Backguard is shipped installed as standard equipment on all Cuisine units, unless optional back riser or high shelf has been ordered.

INSTALLATION Continued

Installation Instructions for Cuisine Back Risers.

Double Deck Risers

Figure 2

Shoulder

Bolts

"x"

1. Remove four 5/16 hex bolts and at washers from top rear of unit.

Oven Flue Riser Optional right or left Side

Single Deck Risers:

Follow instructions above for double-deck backriser but as there are no shoulder bolts involved in the single deck assembly, the installation and removal of the front panel only comprises assembly and disassembly of the four #10 x 1 1/4” long sheet metal screws (Item 5).

Installation Instructions For Cuisine Single And Double Deck High Shelves

Figure 3

"X"

Oven Flue Riser Optional right or left side

2. Remove four #10 x 1 1/4” long sheet metal screws (Item 5) from top and lower front corners of front panel. Remove front panel by lifting upwards and pulling outward to clear heads of shoulder bolts axed to uprights (Item 2).

3. With back panel, (3), still attached to the uprights, (2), drop the uprights into the rectangular openings at the rear of the range.

4. Fasten the uprights, (2), to the range with four, 5/16” x 18 bolts and at washers, (Item 6 & 7) removed in step one.

5. If the range is in a battery line-up fastens units together at hold marked “X” with 1/4-20 bolts, nuts and washers.

6. Reattach the front panel by placing notches in back of the front panel over heads of shoulder bolts and pulling panel down until the top of the front panel rests on top of uprights. This will allow shoulder bolts to lock panel in-place. Re-install sheet metal screws (Item 5) previously removed.

1. Remove four 5/16” x 18 hex bolts and at washers from top rear of unit (Item 6 & 7).

2. Remove four (4) 1/4-20 locking acorn nuts securing shelf (Item 9). Remove shelf.

3. Remove (6) #10 sheet metal screws (Item 5) that ax front panel (Item 4) to uprights (Item 2).

4. With back panel (3) still attached to uprights (2), drop the uprights into the rectangular openings at the rear of the range.

5. Fasten the uprights (2) to the range with four (4) 5/16” x 18 bolts and at washers previously removed.

6. If the appliance is in a battery line-up, fasten unit together at hold marked “X” with 1/4 - 20 bolts, nuts and washers.

Part # 3052000 (09/16/09)Page 12

INSTALLATION Continued

7. Reattach the front panel by rst aligning clearance holes with studs in uprights and then re-installing sheet metal screws (Item 5) previously removed.

8. After installing front panel install shelf (Item 8) by hooking the top of shelf over the top of the front panel. Threaded studs on uprights will pass through clearance holes on rear of shelf. Fasten shelf to studs via 1/4 - 20 locking acorn nuts provided (Item 9).

9. For double deck shelves, mount the lower shelf (one with at back and no upper hook) to uprights through front panel via locking nuts (Item 9) provided to 1/4” – 20 threaded studs on uprights.

Installation Instructions For Cuisine Salamander or Cheese Melter

Figure 4

"X"

Oven Flue Riser

Optional right or left side

4. Fasten the uprights (2), to the range with four, (4) 5/16” x 18 and at washers, (6 & 7) removed previously.

5. If the range is in a battery line-up, fasten units together at hole marked “X” with 1/4 - 20 bolts, nuts and washers.

6. Reattach the front panel, (4) to the salamander or Cheesemelter with sheet metal screws previously removed.

Statutory Regulations

The installation of this appliance must be carried out by a competent person and in accordance with the relevant regulations, codes of practice and the related publications of the country of destination.

Gas Supply

The local gas authority should be consulted at the installation planning stage in order to establish the availability of an adequate supply of gas and to ensure that the meter is adequate for the required ow rate. The pipe work from the meter to the appliances must be of an appropriate size. Where a number of appliances are installed in a battery, no more than ve should be served by any one supply pipe.

All xed (non-mobile) appliances MUST be tted with a manual gas cock-upstream of the appliance to provide a means of isolation for servicing or cleaning purposes. A union or similar means of disconnection must be provided between the gas cock and the appliance.

A manually operable valve must be tted to the gas supply to the kitchen to enable it to be isolated in a emergency. Wherever the practical, this shall be located either outside the kitchen or near to an exit in a readily accessible position.

Where it is not practical to do this, an automatic isolation valve system shall be tted which can be operated from a

1. Remove four 5/16 x 18 hex bolts and at washers (Items 6 & 7) from rear top of unit.

2. Remove front panel, (4), by removing two, (2), sheet metal screws from the underside of the salamander or cheesemelter.

3. With back panel, (3), still attached to the uprights, (2), drop the uprights into the rectangular openings at the rear of the range.

Part # 3052000 (09/16/09) Page 13

readily accessible position near to the exit.

At locations where the manual isolation valve is tted or the automatic system can be reset a notice MUST be tted stating:

“ALL DOWNSTREAM BURNER AND PILOT VALVES MUST BE TURNED OFF PRIOR TO ATTEMPTING TO RESTORE THE SUPPLY AFTER EXTENDED SHUT OFF, PURGE BEFORE RESTORING GAS.”

INSTALLATION Continued

Gas Supply Notes:

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 behind the lower front panel. Connect a unit stamped “NAT” only to natural gas; connect one stamped “PRO” only to propane gas.

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

meter size and piping to assure that the unit is supplied with the necessary 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 to the unit with not more than 1/2” water column pressure drop.

NOTE: When checking gas pressure be sure that all other equipment on the same gas line is on. A pressure regulator is not supplied as standard equipment with US Range Heavy Duty Equipment, however a 1-1/4” pressure regulator is sold as an option with the original purchase. If you would like to purchase a regulator after original purchase contact your equipment dealer. The installation must conform with the national Fuel Gas Code ANSI Z 223.1 -1988 or latest edition, NFPA No. 54 – latest edition and National Electrical Code ANSI/NFPA 70-1990 or latest edition and/or local code to assure safe and ecient operation. In Canada, the installation must comply with CANICGA-149.1 Natural Gas Installation Code, or CAN/CGA-B149.2 Propane Gas Installation code, and local codes where applicable.

NOTE: This appliance is not recommended for residential installation.

Gas Connection

The gas pipe connection is made at the left hand side or right hand side of the equipment or optionally at rear on some units. The size of the pipe work supplying the appliance must not be less than the inlet connection, which is 1 1/4” NPT. (Note: a 3/4” NPT single unit optional connection must be specied.) An isolating valve is recommended to be close to and upstream of the appliance and regulator to allow shutdown during an emergency or routine servicing. A gas pressure regulator must be installed at the appliance prior to connecting the equipment to the gas supply (service) line. Failure to install a regulator will void the equipment warranty. After installation, be certain to check the complete pipe work for leakage.

Electrical Supply (Models with Convection Oven only)

The electrical supply required is single phase, 115V, 60Hz. As an option, equipment can be supplied for 240V, 60Hz operation.

If 240V, the supply must be connected to the terminal block termination located at the rear of the range for models with the sux RC.

For ease in attaching the supply line, there is a removable cover. A qualied electrician should make the connection to the mains in accordance with the applicable local codes.

In Canada, electrical connection must comply with applicable sections of the Canadian Electrical Code, C22.1

-1990, (or latest edition), “Safety Standard for Installation, Part 1” and C22.2 – No. 0-M 1982; (or latest edition), “General Requirements, Part 2”.

Note: 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 pressures in excess of 1/2 PSIG (3.45 kPa).

The appliance must be isolated from the gas supply piping system by closing its individual manual shut-o (not supplied with appliance) during any testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG (3.45kPa).

WARNING: Electrical Grounding Instructions.

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.

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.

Part # 3052000 (09/16/09)Page 14

INSTALLATION Continued

Assembly of Battery

All models described except Models C836-336A, C836-436A, C836-336ARC, C836-436ARC and C836-110 may be installed to battery with Cuisine Series Ranges, sharing common manifold connections. Models C836-336A, C836-336ARC, C836-436A and C836-436ARC range base broilers may be connected to other like broilers, but cannot be placed in a battery with other cuisine units.

A. All such units should be placed in their respective battery

position. Detach valve panels to prevent damage and remove them from the area where the battery is being assembled.

B. Level each unit (to the front rail) by adjusting the six inch

(6”) legs or where legs are not used, adjust level with shims. Readjust legs, if required.

C. Connect units together by mating the unions at each

end of the manifold. (Adjoining units must have matching unions, unless the union parts are of the same specications, a leak proof connection cannot be assured.) Hand tighten unions at this point.

D. The units should be fastened at the rear by inserting 5/16”

bolts through the holes provide at the rear of the burner box sides. Install washer and nut and hand tighten. Be sure of proper unit alignment in the battery before nal tightening of these bolts or unions, improper tightening will cause “fanning” or “bowing” of batteried units.

The nal tightening of the union should be accomplished

by using a suitable spanner wrench. If such a wrench is not available, the GARLAND union collar has special ridges, and a cold chisel can be driven against these ridges to properly seat and seal the union.

E. The manifold of this unit or the manifold of which it is

a part of must be equipped with a certied pressure regulator suitable for battery application and adjustable for an outlet pressure at the manifold as specied on the rating plate.

Ventilation And Air Supply

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 approximately six inches (6”, 152 mm) beyond all sides of the appliance and six feet (6’) six inches (6”), (1981mm) from the oor.

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.

All gas burners and pilots need sucient air to operate and large objects should not be placed in front of the appliance which would obstruct the airow through the front.

The following notes are intended to give general guidance. For detailed recommendations, refer to the applicable code(s) in the country of destination.

NOTE 1: The room containing the appliance is required to have a permanent air vent. The minimum eective area of the vent is related to the maximum rated heat input of the appliance and shall be 4.5 cm² per kW (2.04 X 10 in² per BTU/H) in excess of 7 kW. (23,900 BTU/H).

NOTE 2: Air vents should be of such a size to compensate for the eects of any extract fan in the premises.

Part # 3052000 (09/16/09) Page 15

COMMISSIONING

Pressure Regulators.

1. Must have a maximum regulation capacity for the total connected load.

2. The pressure regulator(s) installed must be listed by a nationally recognized agency.

3. The pressure regulators must have a pressure adjustment range to allow adjustment to the manifold pressure on the appliance rating plate.

4. Unless the manifold pressure on all connected appliances is the same, a separate pressure regulator must be supplied for each appliance having diering manifold pressures.

5. Gas supply lines may be connected at right, left or both ends of a battery or at the TEE connections on spreader plates. If ve (5) or more units are placed in a battery, more than one (1) supply line should be used. A readily accessible, approved type of hand shut-o valve should be installed on each supply line.

WARNING: Local codes may require that the pressure regulator be externally vented. This will be supplied by others.

4. Light oven pilot.

5. If the range is provide with an oven shut-o valve separate from the thermostat, turn this valve on and set the thermostat at 500°F (260°C) degrees. If the range oven thermostat has an “OFF” position on the dial the thermostat is equipped with an internal, integral shut-o valve. Set this thermostat dial to 500°F (260°C) degrees. In both cases, gas will now ow to the oven burner.

6. Leak test all valves, ttings, etc, as above. Correct any leaks and retest.

7. Shut o all rang 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 ow 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 (1) seconds, turn burner valve o and wait ve (5) minutes and then try again.

Pressure Settings (All Models)

Testing and Adjustments.

All ttings and pipe connections must be tested for leaks. Use approved gas leak detectors, soap solutions or equivalent, checking over and around the ttings and pipe connections. DO NOT USE A FLAME! Accessibility to all gas lines and ttings 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. 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 ttings as described in the procedure above. Correct any leaks as required and recheck.

1. Make sure all gas valves are in the OFF position and turn on the main gas supply.

2. Light all pilots in accordance with the User’s Instructions.

3. Connect a U-gauge manometer to the pressure test point on the main manifold and turn all gas controls to the ON position.

Conrm that the pressure is the same as stated on the rating plate.

Burner Adjustments

Air Shutters

Open Top Section

1. Check that the air shutter is set to the required opening.

(Refer to gure 6)

2. Adjust setting as necessary.

Part # 3052000 (09/16/09)Page 16

COMMISSIONING Continued

Fig 5

Figure 6

CUISINE BURNER SHUTTER

INJECTOR LOCATION

SKSHUT

Fixing Screw

OPENING

Injector Location

Broiler Burner

1. Check that the aeration shutter is set to provide the requested opening.

Thermostat Bypass Adjustment – Oven

Figure 7

By-Pass

Flame Adjuster

Indicator

Mark

Calibration Lock Screw

MODEL

FDO

Calibration Plate

1/2 PSI

Dial Stop

Required Length

of Opening

Aeration Shutter

Opening

Solid Top/Griddle

1. Check to make sure that the air shutter is set to give the required opening.

2. Adjust as necessary (See Figure 6)

Front Fired Solid Top,

1. Check that the aeration shutter is set to provide the required opening.

With reference to Figure 7, the Robertshaw FDO snapthrottle thermostat requires a bypass adjustment. To adjust the bypass, follow this procedure.

1. Turn the oven temperature control dial to 200°F (93° C) then allow the oven to heat for 3 minutes.

2. Turn the oven control dial to the OFF position, then slowly turn the oven temperature control dial counterclockwise until an audible click is heard.

3. Making sure not to disturb the oven temperature control dial, turn the bypass ame adjusting screw and adjust the bypass ame to the Lowest Possible Stable ame covering the Entire Ported Area of the Burner. Turn the adjusting screw counter-clockwise to increase or clockwise to decease the size of the bypass ame.

NOTE: For calibration please refer to Thermostat Calibration in the Service Section.

Part # 3052000 (09/16/09) Page 17

COMMISSIONING Continued

Pilot Burner Adjustments

General

1. Light the pilot light in accordance with the Operation Instructions in Operation Section.

2. Check that the length of the ame and adjust as necessary for desired characteristics. Screwdriver adjustment may be made to the pilot valve adjacent to the burner valve on the manifold, through the valve panel opening.

Oven

1. Open the lower kick panel.

2. Remove the oven bottom assembly.

3. Light the pilot light in accordance with the Operations Instructions.

4. Check that the length of the pilot light. Adjust pilot ame for desired characteristics. Screwdriver adjustments may be made to the pilot valve, adjacent to the oven burner valve on the manifold, through the valve panel opening.

Solid Hot Plate/Griddle

1. Light the pilot in accordance with the Operation Instructions.

2. Check that the length of the ame. Adjust pilot ame for desired characteristics. Screwdriver adjustment may be made to the pilot valve adjacent to the burner valve on the manifold through the valve panel opening.

Front Fired Hot Top

1. Light the pilot light in accordance with the Operation Instructions.

Broiler

1. Light the pilot light in accordance with the Operation Instructions.

OPERATION

This section deals with equipment operating instructions and some of the simple and obvious cleaning methods that will help keep heavy duty cooking equipment in good condition.

Open Top Burners

1. Open top burner pilots may be reached down through the opening of the top grate.

2. Light the pilots.

3. Turn the valve completely on by rotating the knob to the “ON” position.

NOTE: The burner ame should be a 1/2” stable ame and impinge on the underside of a pot placed on the top grate.

Shutdown

1. Turn all valves to the o position.

2 If the unit is to be shut down for an extended time, close

the in-line gas valve.

Hot top and Spectro-Top Sections

1 Light the pilots via a long match or taper through the

opening in the valve panel.

2. Turn the burner valve on by rotating the knob to the “ON” position. A sharp blue ame should be approximately 1/4” high.

Part # 3052000 (09/16/09)Page 18

OPERATION Continued

Shutdown

1. Turn all valves to the o position.

If the unit is to be shut down for an extended time, close the in-line gas valve.

Thermostatically Controlled Griddles

1. Light the pilots at the front right side of the burner via a long match or tape through the opening in the valve panel.

2. Set the thermostat to maximum one at a time. The burner should have a 5/16” high stable ame.

CAUTION: Do not allow the griddle to heat for longer than one minute. The griddle must be seasoned before use. (Refer to the Passage Entitled “Griddle Seasoning”).

Shut Down

1 Turn all thermostat valves to the OFF position.

2 If the unit is to be shut down for an extended time, close

the in-line gas valve.

Valve Controlled Griddles

1. Light the pilot at the front right side of the burner via a long match or taper through the opening in the valve panel.

2. Turn the burners on by rotating them to the “ON” position. The burners should have a 1/2” to 5/8” stable blue ame.

Oven (Standard)

OVEN THERMOSTAT

RED RESET BUTTON

INS. PLATE

Lighting

1. Remove Oven bottom.

2. Depress and hold reset button (red) located through the access hole on the front control panel to the left of the oven door (When facing the unit front.) 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.

3. Turn oven valve knob to the “ON” position.

4. Rotate oven thermostat dial to the desired setting.

Shut Down

1. Turn oven valve and thermostats to, the o position.

SERIAL PLATE

CAUTION: Do not allow the griddle to heat for longer than one minute. The griddle must be seasoned before use.

2. If range is to be shut down for an extended period of time, close the in line gas valve.

(Refer to the Passage Entitled “Griddle Seasoning”).

Relighting

Shut Down

1. Shut all gas valves o.

1. Turn all valves to the OFF position.

2. Wait 5 minutes.

2. If the unit is to be shut down for an extended time, close the in-line gas valve.

3. Repeat lighting instructions in lighting above.

Part # 3052000 (09/16/09) Page 19

OPERATION Continued

“RC” Convection Ovens

For 115 V 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 with the National electrical code, ANSI/NFPA No. 70-(or 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.

A wiring diagram is attached to the rear of this unit.

OVEN

THERMOSTAT

4. If the pilot does not stay lit after you release the reset button, wait 5 minutes and repeat Step 3 & 4.

Start Up

1. Turn oven knob on to the “ON” position.

2. Turn thermostat to desired setting.

Cool Down

1. Turn thermostat and oven valve o.

2. Open Door.

3. Activate power to the cool down position.

Shut Down

1. Turn thermostat o.

2. Return power switch to “OFF” position.

3. Turn oven valve o.

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.

POWER

SWITCH

RED

RESET

BUTTON

INS. PLATE

SERIAL PLATE

Lighting Instructions

1. Remove the lower front panel.

2. Push the power switch to cook position. This will activate the spark module and light the pilot.

3. Using the access hole in the front control panel to the left of the oven door (when facing unit front) depress and hold the reset button (Red) located on the oven safety valve. Continue to depress the reset button for 60 seconds. Release button.

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.

B. Since the blower wheel is in the oven cavity it is at the

same temperature at 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.

C. 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 oven door be left open, and by use of the cool-down position on the fan switch, the fan continue to run for at least 20 minutes. The “FAN” should never be turned “OFF” when the oven is “HOT”.

Part # 3052000 (09/16/09)Page 20

OPERATION Continued

Unit Broilers

1. Light the pilots via a long match or taper through the opening(s) in the valve panel.

2. Turn the burner valve on by rotating the knob to the “ON” position. A sharp ame should be about 1/4” high.

Shut Down

1. Turn all valves to the OFF position.

MAINTENANCE AND CLEANING

Seasoning

Griddle Seasoning

A. Remove all factory applied protective material washing

with hot water, mild detergent or soap solution.

B. Apply a thin coat of cooking oil to the griddle surface,

about one ounce per square foot of griddle surface. Spread over the entire griddle surface with a cloth to create a thin lm. Wipe o any excel oil with a cloth.

C. Light all burners, set a lowest possible setting. Some

discoloring will occur when heat is applied to steel.

D. 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 nish. 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 “Seasoning” period. 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.

2. If the unit is to be shut down for an extended time, close the in-line gas valve.

Fryers

t 3FGFSUPTFQBSBUFJOTUSVDUJPONBOVBMQSPWJEFEXJUIGSZFS

unit.

Seasoning Cast Iron top Grates

First, remove the cast iron top grates from the range. Wash the cast iron top grates thoroughly with a mild soap and warm water. Dry the cast-iron top grates thoroughly with a clean cloth. Immediately after drying season the top grates lightly with a non-toxic (Liquid vegetable oil or Pam spray oil).

WARNING: Do Not Season the Top Grates While On the Range top! Seasoning grates on the range top over an open ame could cause a ash re.

After seasoning, replace the top grates onto the range. Turn all the range top section “ON LOW”.

Allow the top sections to burn in this manner for at least 20 minutes before using pots or pans on the top grates.

Seasoning of the top grates will be required whenever they have been cleaned. Failure to season grates will cause rusting.

Cleaning

General Cleaning

NOTE: Disconnect line cord (if applicable) from power supply before cleaning or servicing.

Proper maintenance, cleaning and care of cooking equipment is an important part of any program and will keep it in good operating condition. These notes provide a code of good practice for users to maintain a regular cleaning schedule.

Part # 3052000 (09/16/09) Page 21

MAINTENANCE AND CLEANING Continued

Establish a regular cleaning schedule. Any spill should be wiped o immediately.

The oven should be permitted to cool down before cleaning exterior surfaces. Wipe exposed, cleanable surfaces when cool with a mild detergent and hot water. Stubborn residue spots may be removed with a light weight non-metallic scouring pad. Dry thoroughly with a clean cloth.

NOTE: Many parts of the commercial range are raw steel, (i.e. 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 ber pad. A coating of salt free oil may be applied.

Stainless Steel Exterior and Standard Oven Interior Finishes

NOTE: Disconnect line cord (if applicable) from power supply before cleaning or servicing.

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 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 polished lines to preserve the original nish. Then thoroughly rinse as before.

To prevent nger prints on exterior surfaces there are several stainless steel polishes on the market that leave an oily or wavy lm. 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, wooden or plastic tools if necessary to scrape o heavy deposits of grease and oil. Do not use ordinary steel scrapers or knives as particles of the iron may become imbedded and rust. STEEL WOOL SHOULD NEVER BE USED. Either a typical bleach solution or hot water can be used to sanitize stainless steel without harm.

Oven Interior (Optional Porcelain Enamel Finish)

NOTE: Disconnect line cord (if applicable) from power supply before cleaning or servicing.

1. Before cleaning oven interior, remove all oven racks and guides (if “convection oven” base). Oven racks and guides can be cleaned with a mild soap and warm water or run through dish washer.

2. The porcelain interior can be cleaned with oven cleaners such as “Easy-O” , or “Dow Oven cleaner”. Apply only when oven is cold.

Oven Interior Optional Continuous Clean Finish

NOTE: Disconnect line cord (if applicable) from power supply before cleaning or servicing.

1. “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 rst two weeks. During this break-in period, it is important that the oven surfaces be kept clean of excessive soiling due to spillage.

2. 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 eectively clean the oven. Usually the cleaning operation will take about 45 to 60 minutes.

3. Heavy Staining – When the oven appears soiled, due to heavy staining, we suggest preheating the empty oven each day for 1 or 2 hours (depending on the condition of the oven) for eective results. Also ordinary household ammonia has proven to be eective in removing bakedon “soil” build-up, and has the benecial eect 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 benecial.

Part # 3052000 (09/16/09)Page 22

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