Garland G2071-771 Installation Manual

INSTALLATION OPERATION

AND SERVICE MANUAL

G2000 SERIES GAS BAKE AND

ROAST DECK OVENS

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The information contained herein, (including design and parts specifications), may be superseded and is subject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

Manufactured by: Cleveland Range

1333 East 179 Cleveland, Ohio 44110 USA

Part # P125 Rev 2 (07/31/12) Page 1

Street

Garland Commercial Ranges, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4 CANADA

General Inquiries 1-905-624-0260 USA Sales, Parts and Service 1-800-424-2411 Canadian Sales 1-888-442-7526 Canada or USA Parts/Service 1-800-427-6668

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.

Keep appliance area free and clear of combustibles.

Rights written notice

Part # P125 Rev 2 (07/31/12)Page 2

TABLE OF CONTENTS

Important Information .................2

Dimensions And Specications,

G2000 Series ..........................4

OVEN SPECIFICATIONS .................5

General ......................................5

INTRODUCTION........................5

Garland Variety Ovens .......................5

INSTALLATION .........................6

Pre-Installation Instructions ..................6

Rating Plate ..................................6

Location of the Oven .........................6

Clearances ...................................6

Legs .........................................7

Operation ............................10

Burn O – Deck Curing ......................10

User Guide – Timetable for Roasting .........11

User Guide – Timetable for Baking ...........13

Maintenance .........................14

Stainless Steel ..............................14

Oven Interior ...............................14

Cleaning of Oven Hearth ....................14

Assembly of Two-Section Oven ...............7

Installation of Oven Vent .....................7

Top Trim Installation .........................8

Ovens with Optional Light Feature ............8

Gas Connection-Single & Multiple Ovens ......8

Installation Of Oven Heat Deectors, Corderite/Steel Hearths &

Inner Oven Linings ...........................9

Ventilation and Air Supply ....................9

Installation of a Direct Flue ...................9

Part # P125 Rev 2 (07/31/12) Page 3

DIMENSIONS AND SPECIFICATIONS, G2000 SERIES

G2071

G2121

G2771

G2121-72

G2071-771

12R

T7B

12R

T7B

7B 7B

G2072

12R

G2122

T7B

G2772

T7B

12R

G2121-771

G2073

G2123

G2121-71

G2122-71

7B = 7" Bake

T7B = Twin 7" Bake

12R = 12" Roast

7B 7B 7B

12R

38-1/4"

(972mm)

10-5/8"

(280mm)

(51mm)

27-7/8"

(708mm)

55-1/4"

(1416mm)

(76mm)

(25mm)

2-1/4"

(57mm)

(51mm)

All Models Natural Propane

Manifold

Operating Pressure

Minimum

Supply Pressure

Combustible Wall Clearances

Sides Back

5.5" WC

(13.7 Mbar)

7.0" WC

(17.4 Mbar)

10.0" WC

(24.9 Mbar

11.0" WC

(27.4 Mbar)

3/4" NPT

GAS INLET

17"

(432mm)

1” (25mm) 6” (152mm)

MODEL A: In (mm) B: In (mm) C: In (mm) D: In (mm) E: In (mm) F: In (mm) G: In (mm) Total BTU

G2071 50(1270) 58(1473) 40½(1664) 31(787) 40,000 G2072 58½(1270) 66½(1689) 31½(800) 49(1283) 22(559) 80,000 G2073 60(1524) 68(1727) 15½(394) 33(838) 50½(1283) 6(152) 120,000 G2121 55(1397) 63(1600) 40½(1664) 31(787) 40,000 G2122 60½(1537) 68½(1740) 23 ½(597) 46(1168) 14(356) 80,000 G2123 75(1905) 83(2018) 15½(394) 38(965) 60 ½(1537) 6(152) 120,000 G2771 60(1524) 68(1727) 40½(1664) 50½(1283) 31(787) 50,000

G2772 62½(1587) 70½(1791) 15 ½(394) 25 ½(648) 43(1092) 53(1346) 6(152) 100,000 G2121-71 63½(1613) 71½(1816) 31½(800) 54(1372) 22(559) 80,000 G2121-72 65(1651) 73(1854) 15½(394) 38(965) 55 ½(1410) 6(152) 120,000

G2121-771 57½(1460) 65½(1664) 15½(394) 38(965) 48(1219) 6(152) 90,000

G2122-71 70(1778) 78(1981) 15½(394) 38(965) 60 ½(1537) 6(152) 120,000

G2071-771 60½(1537) 68½(1664) 23½(597) 41(1041) 51(1295) 14(356) 90,000

Part # P125 Rev 2 (07/31/12)Page 4

OVEN SPECIFICATIONS

General

Construction:

Ovens are of the sectional type with each section operating independently. Sectional type with each section operating independently. Sectional design makes it easy to add additional sections as required. Heavy duty modular construction minimizes the use of hard to clean screws and bolts on the exterior of the oven. Cleaning is easier and more complete. Sections are supported on heavy steel legs, which are easily changed as sections are added. Oven legs are standard equipment.

Bake Section:

Bake section interior is 42” x 32” x 7” each section. The ¾” corderite deck is provided as standard equipment. A 12 gauge steel hearth may be substituted if specied before placing order.

General Purpose Section:

Two compartments 42” x 32” x 7” each section. Each provided with its own deck and door. Standard deck is ¾” thick corderite. A 12 gauge hearth may be substituted if specied before placing order.

Roast Sections:

The 12” roast interior is 42” x 32” x 12”. Interior of the 16” sections is 42” x 32” x 16”. A 12 gauge steel hearth is provided as standard for both 12” gauge steel hearth is provided as standard for both 12” and 16” sections. A corderite deck is available as an optional extra.

Burners:

Each oven is heated by two “U” shaped lance ported burners ring directly on heavy steel tread plate between the burners and the deck. In each oven section, a heavy duty throttling/ snap action gas thermostat controls burners to provide a 150º to 500º Fahrenheit temperature range aording low temperature holding feature. Each section is further provide with an independent ON/OFF gas valve and 100% safety pilot system.

Venting:

Flue deector is provided to meet ventilation system requirements. Internal ues connect for stacking.

Oven Door:

Oven door is engineered with precise balance and exceptional durability. Door opens to full width of oven cavity and to exact level of horizontal oven deck for unobstructed loading. Door will support tin excess of 250 pounds of load.

INTRODUCTION

Garland Variety Ovens

The dependable line of Garland Variety Heavy Duty Bake and Roast Ovens are designed for use where quality foods are prepared in mass quantity. These ovens are ideal for hotels, hospital, schools, larger cafeterias, dining rooms and all other high production operations.

Basic Variety Oven sections are designed for stacking to provide an innite choice of bake and roast combinations. Independently operated oven sections with separate controls, aord the advantage of cooking a variety of products at dierence temperatures at the same time.

Part # P125 Rev 2 (07/31/12) Page 5

GARLAND’S new Variety Oven line was designed to give years of dependable service. Engineering excellence assures customers of quality construction and products that perform well. This addition to the GARLAND family of commercial cooking products is testimony to the dedicated eorts of our employees, who have pride in their workmanship and therefore, build better products that reect this spirit.

INTRODUCTION Continued

Rating Plate

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 prex and sux letters and numbers) and the warranty serial number. The rating plate axed to the unit contains this information.

We suggest installation, maintenance and repairs should be performed by your local authorized service agency listed in your information manual pamphlet.

In the event you have any questions concerning the installation, use, care or service of the product, write or call our Product Service Department.

This product must be installed by professional personnel as specied. Garland/U.S. Range products are not approved or authorized for home or residential use, but are intended for commercial applications only. Garland / U.S. Range will not provide service, warranty, maintenance or support of any kind other than in commercial applications.

Location of the Oven

Appliances shall be installed in a location in which the facilities for ventilation permit satisfactory combustion of gas and proper venting. Appliances shall be located so as not to interfere with proper circulation of air within the conned space. When buildings are so tight that normal inltration does not provide the necessary air, outside air shall be introduced.

Clearances

NOTE: Unit must be installed with no less than 6 inches (152mm) clearance from combustible construction at both sides and rear. Installation to non-combustible construction is (0”) clearance at both sides and rear. The unit suitable for installation on combustible oors.

INSTALLATION

Pre-Installation Instructions

The importance of 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. The installation and connections must comply with local codes, or in the absence of local codes, with CAN/CGA-B149 installation code or with the National Fuel Gas code, ANSI Z 223.1/NFPA No. 54 – latest edition.

All burner adjustments and setting shall be made by a qualied gas technician.

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

the date plate located behind lower front panel. Connect a unit stamped “NAT” only to natural gas; connect a unit stamped “PRO” only to propane 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 than 1/2” water column pressure drop.

Part # P125 Rev 2 (07/31/12)Page 6

INSTALLATION Continued

D. Obtain a pressure regulator to deliver gas at the pressure

shown on the rating plate. This unit is supplied with a pressure regulator.

NOTE: When checking pressure be sure that all other equipment on the same gas line is on. A pressure regulator is supplied with GARLAND equipped. Set regulator to deliver gas at pressure shown on rating plate. Installation must conform with the national Fuel Gas Code ANSI Z223.1-Latest Edition/NFPA No. 54-Latest Edition and/or local code to assure safe and ecient operation.

NOTE: In Canada, the installation shall be in accordance with CAN/CGA-B149.1 NATURAL GAS INSTALLATION CODE or CAN/CGA-B149.2 PROPANE GAS INSTALLATION CODE and local codes where applicable.

NOTE: The appliance and its individual shut-o (supplied by others) 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 (3.45kPa).

The appliance must be isolated from the gas supply piping by closing its individual manual shut-o (supplied by others) during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ PSI (3.45 kPa).

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

Legs

Assembly of Two-Section Oven

Before raising the upper section into its proper position, check at the rear centre of the underside of the upper section (as per drawing). The rectangular ue opening should be open. If the ue opening is covered, remove the “Bottom Flue cover Patch” and discard.

Bottom Flue Cover Patch

Be sure that the top trim cap (stainless steel angle iron square frame) is not installed on the lower or middle ovens. Place 2 x 4’s on the top of the lower or middle ovens. Place 2 x 4’s on the top of the lower oven section – about 6” in from each side, running front to back. Raise the top section and position it on the 2 x 4’s so that the front, rear and sides of the top section line up with the lower section. The internal upper ue will telescope over the internal lower ue.

Raise the front of the oven. Position the legs inside the front corners of the angle from frame. Start each bolt, threading them into the weld nuts on the angle base frame. Four (4) bolts and four (4) washers must be used to secure each leg in place. Tighten the bolts evenly and securely. Raise and block the rear of the oven and fasten the rear legs as above.

Part # P125 Rev 2 (07/31/12) Page 7

The upper oven section bottom frame will telescope or capture the bottom unit. It is not necessary to bolt the section together.

Installation of Oven Vent

1. The most ecient system for ventilating this oven is a properly designed hood. This hood should extend 6 inches beyond the front and sides of the oven and the back, unless oven is against a re resistive wall. The design of the hood should be such that it will not pull the heat too rapidly out of the oven through the ue.

INSTALLATION Continued

The ue deector provided (Fig. 1) should be installed

to prevent this situation from occurring. Set the ue deector in place over the anges of the internal ue. The sloped opening of the ue deector will be to the front. Fasten the side anges of the ue deector by means of the sheet metal screws provided.

2. If the oven must be connected to a direct ue, this ue should rise 10 feet above the roof of the building in which the oven is installed, or 10 feet above any portion of a building within a horizontal distance of 10 feet. The draft hood provided must be installed. In addition, it is necessary that barometric draft control (available from Garland) be installed. (See Fig. 2)

The draft hood should be positioned with its vertical

bottom opening over the vertical anges of the oven ue. The anges of the draft hood should be to the sides and front. Fasten the draft hood to the oven by means of sheet metal screws through the holes on each side ange at the bottom of the draft hood.

The barometric damper must be installed to conform

with the applicable instructions packed with the barometric damper. The relief opening of the barometric damper should be located so that it is not obstructed by any part of the oven or adjacent constructions.

The barometric damper should be installed as close to

the draft hood as possible, while conforming to code requirements.

Under no circumstances should ue pipe with less than

a 6 inch diameter be installed between the oven and the chimney termination.

If more than one appliance is connected to a single

vent, the vent shall be sized in accordance with sound engineering principles.

BAROMETRIC

DAMPER

DRAFT HOOD

FIGURE 2

Top Trim Installation

The front of the top trim is formed as a channel. Open the upper oven door. Hold the top trim with the rear raised and slide its lower ange into position in the oven opening between the right and the left front columns. Lower the top trim into position over the oven top. The top trim does not require that it be bolted or fastened into position.

Ovens with Optional Light Feature

Important: This appliance must be electrically grounded in accordance with local codes, or in the absence of local codes, the Canadian Electrical Code C22.1 or with the National electrical code ANSI/NFPA No. 70 (latest edition whichever is applicable.

Warning – Electric Grounding Instructions

This appliance is equipped with a three prong (grounding) plug for your protection against shock hazard and must be plugged into a properly grounded three prong receptacle. Do not cut or remove the grounding prong from this plug.

FLUE DEFLECTOR

A wiring diagram is attached to the back of the unit.

Gas Connection-Single & Multiple Ovens

Single Oven

Install the pressure regulator (supplied) with the outlet (arrowhead) connected to the tail pipe. The ¾” N.P.T. inlet of the pressure regulator must be considered in piping the gas supply. Each group of ovens should be supplied (by others) with an in-line manual shut o valve.

FIGURE 1

Part # P125 Rev 2 (07/31/12)Page 8

INSTALLATION Continued

Each stack of oven sections may be piped individually as described above. Each stack should be provided with its own manual gas shut o valve as described. If the ovens are to be piped using all of the materials provide, refer to diagram “A”.

Multiple Ovens

If the ovens are to be stacked, they may be piped as shown in the diagram “A”. Again, as stated above, a readily accessible gas shut o valve of an approved type should be installed in the supply line.

STACKING PIPE KIT

FOR COMBINATION OVEN

PRESSURE

REGULATOR

GAS

SUPPLY

DIAGRAM "A"

The steel hearth is designed as a one-piece welded assembly and will pass through the oven door opening. The rear of the steel hearth assembly rests on the heat deectors inside the rear angle support. Centre the steel hearth assembly within the oven. Install the aluminized inner oven linings provided, as shown in Diagram “B”.

INNER OVEN LINING RIGHT AND LEFT

DECK SPACER RIGHT, REAR AND LEFT DECK

HEAT DEFLECTOR

HEAT DEFLECTOR PAN (2)

DECK FRAME (Ref.)

DIAGRAM "B"

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

Ventilation and Air Supply

Installation Of Oven Heat Deectors, Corderite/Steel Hearths & Inner Oven Linings

All models require that two part oven heat deectors (heavy gauge diamond plate) and two heat deector pans (in oven with corderite deck material) or one heat deector pan (in oven with steel deck), be installed above the oven burners to give even heat throughout the oven. Install the heat deector pan(s) in the centre of the oven deck frame. Install the heat deectors on top of the heat deector pans, with the rough side up.

Both deectors should be brought together to make the centre seam as tight as possible.

The corderite hearth assembly consists of two sections installed within deck spacers, as shown in Diagram “B”. Install the two (2) aluminized inner oven linings in the front and rear channels by rst placing the rear of each in each rear channel. Then raise the front of each aluminized inner oven linings over and down into the front channels.

Proper ventilation is highly important for good operation. The ideal method of venting a gas deck oven is through the use of a properly designed canopy which should extend 6” beyond all sides of the appliance and 6’6” 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. For proper air balance, contact your local H.V.A.C. contractor.

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.

If the unit is to be connected directly to a direct ue, it is necessary that an 8” draft diverter be installed to insure proper ventilation. First remove the canopy diverter (shown in Diagram “A”), and replace with a Garland designed down draft diverter (P/N1056497 painted or 1056496 stainless steel). Connect directly to the Garland designed down draft diverter with your stove pipe.

Part # P125 Rev 2 (07/31/12) Page 9

INSTALLATION Continued

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.

OPERATION

Once the equipment has been installed and tested by qualied professional personnel, the oven is ready for operation. If the pilot is not lit, proceed as follows:

1. Check the oven gas valve. It should be in the “OFF” position. If not, turn this valve to the “OFF” position.

2. Remove the lower front panel by turning the special selfretaining fasteners.

3. Ignition of the pilot is made by passing a lighted taper through the access hole in the front air shield, or by removing this shield while pressing in and holding the red reset button of the oven safety valve. This button is reached through the access hole in the centre section of the side control panel. Release the red button after the pilot has been lit, approximately 45 seconds. If the pilot does not remain lit, repeat after waiting 5 minutes.

4. After the oven pilot is lit, replace the front air shield and lower front panel.

Burn O – Deck Curing

Adjustments are not considered defects in material and workmanship, and they are not covered under the original equipment warranty.

Do Not Undersize The Vent Pipe! This can cause resistance to ow and impede good eciency.

The oven may now be shut down by turning the gas control valve to the “OFF” position and turning the thermostat back to its lowest setting.

NOTE: You cannot turn the oven o just by turning the oven thermostat down. You must turn the gas valve to the “OFF” position.

It will not be necessary to extinguish the oven pilot unless the oven is to remain unused for a long period of time.

After the hearth is “cured”, the oven is ready for operation.

1. If the oven pilot has been extinguished, go through steps 1 through 4, as previously listed.

2. All models that have the corderite hearths should be preheated for no less than one (1) hour. This will bring the oven interior to the desired temperature and will provide time for the hearth and the oven interior surfaces to absorb and store heat required for optimum oven performance. All models that have steel hearths will require approximately 25 minutes to preheat.

Many of the parts used in the oven have a thin protective oil covering. This oil should be burned o before the oven is used for production of food. The following burn o procedure will also service to “cure” the oven hearth. If the curing procedure is not followed, there is a potential for the deck material to crack.

Turn the oven thermostat dial back to the 300°F setting

and run the oven at this temperature for at least an hour. Repeat at 400°F and 500°F. the total “curing” process is accomplished in a 3 hour period of time.

3. After preheating, the oven is ready for use.

4. Distribute the load evenly on the deck. Space pans equally from each other and the side of the oven.

5. Planning will avoid unbalanced baking as a result of adding product after loading goods have started to bake.

6. Do not open door unnecessarily. Repositioning of product is not required in most cases.

Part # P125 Rev 2 (07/31/12)Page 10

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