Garland G56B Operation Manual

INSTALLATION AND

OPERATION MANUAL

TM

GAS BAKE AND PIZZA

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The information contained herein, (including design and parts specifications), may be superseded and is subject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

GARLAND COMMERCIAL INDUSTRIES

185 East South Street
Freeland, Pennsylvania 18224
Phone: [phone]
Fax: [phone]

Part # 1382670 (12/07) © 2005 Garland Commercial Industries, Inc.

Part # 1382670 (12/07) Page 1

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: [phone]
Fax: [phone]

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND
Telephone: [phone]
Fax: [phone]

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 # 1382670 (12/07)Page 2

Part # 1382670 (12/07) Page 3

TABLE OF CONTENTS

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

Dimensions And Specications .........4

Gas Type and Connections...................5

Model Number Identication.................5

Introduction...........................6

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

Installation............................6

Delivery and Inspection......................6

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

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

Ventilation...................................6

Canopy Method .............................7

Direct Connection ...........................7

Direct Connection Instructions...............7

Gas Connections.............................7

Operation.............................9

Possible Settings............................10

Air Shutter Adjustments.....................10

Application Trouble Shooting ...............11

Adjustments..........................12

Oven Door .................................12

Burner ame Adjustment....................12

Intermittent Pilot Instructions -

Honeywell S286 ......................13

Lighting and Shutdown Instructions.........13

Operation ..................................13

First Stage – Trial for Pilot Ignition........13

Second Stage – Main Burner Operation . . 13

Safety Lockout Time (S86 & S86D Only). . . 13

Service.....................................13

Preliminary Check.......................13

Electrical Connections .......................8

Electrical Grounding Instructions.............8

Unit Assembly...............................8

Leg Installation – All Models..................8

Assembly of Double Unit.....................8

Concept Of Air Impingement Cooking. . . 9

S86 Checkout And Trouble Shooting..... 13

Check Grounding .......................13

Check Spark Ignition Circuit.............. 14

Control Module Flame Sensor Circuit.....14

Trouble Shooting........................ 17

Maintenance And Cleaning ............18

Oven Exterior...............................18

Oven Interior ...............................18

Bottom Jet Plate Installation.................18

DIMENSIONS AND SPECIFICATIONS

[

]

[

]

14"

[356mm]

18-1/2"

[470mm]

36-1/4"

[921mm]

14"

[356mm]

18-1/2"

[470mm]

6" DIA

[152 mm]

3/4" NPT
REAR GAS
INLET

63"

[1600mm]

6" DIA

[152 mm]

3/4" NPT
REAR GAS
INLET

3-3/8"

[86mm]

[1816mm]

42"

[1067mm]

DECK

3-3/8"

[86mm]

71-1/2"

[1981mm]

94-1/2"

[2400mm]

101"

[2565mm]

78"

4-1/2"

[114mm]

9"

[229mm]

4-1/2"

[114mm]

45-1/4"

[1149mm]

45-1/4"

[1149mm]

10-3/4"

[273mm]

4-1/2"

[114mm]

65-1/4"

[1657mm]

10-3/4"

[273mm]

4-1/2"

[114mm]

18-1/2"

[470mm]

24-1/4"

[616mm]

63"

[1600mm]

48-1/2"

[1232mm]

30"

[762mm]

DECK

DECK

9"

[229mm]

7-1/2"

191mm

13-3/4"

349mm

71-3/4"

[1822mm]

MODEL INPUT (BTU) DECK AREA PIZZA CAPACITY MOTOR SHIPPING WT.

G56PB 80,000 14.0 Sq. Ft. (6) 18”

G56PT 80,000 14.0 Sq. Ft. (6) 18” 1000 lbs. 455 kg

G56PT/B 160,000 28.0 Sq. Ft. (12) 18” 2@1000 lbs. 910 kg

120V, 1Ø, 60Hz

15 Amps

(1 per deck)

1000 lbs. 455 kg

Gas input ratings shown here are for installations tip to 2,000 feet (610mm) above sea level.
BTU input ratings must be derated for high altitude installations.

OPERATING

PRESSURE

Installation to Combustible Wall Entry

MINIMUM CLEARANCES

Nat Pro Sides Rear Base Crated Uncrated

3.5” WC 10.0” WC 6” (152mm) 6” (152mm) 8” (203mm) 45” (1143mm) 35-1/2” (902mm)

Part # 1382670 (12/07)Page 4

Part # 1382670 (12/07) Page 5

SPECIFICATIONS

Gas Type and Connections

MODEL TYPE DESCRIPTION CONNECTIONS

G56T, G56B,
G56PT and G56PB

G56T/B
G56PTB

Natural or

Propane gas

Natural or

Propane gas

Single Deck

Double Deck

3/4 NPT Gas Inlet Line Cord

Supplied

(2) 3/4 NPT Gas Inlets

2 Line Cords Supplied

Model Number Identication

The model numbering system used indicates the input type,
deck size, intended application, and power module position

EXAMPLE:

G56PT

INPUT G = GAS MODEL

DECK WITH IN INCHES

TYPE OF OVEN; P = PIZZA

The model number on your oven is printed on the ratings
label, located on the side of the control panel housing.

NO LETTER = BAKE

POWER MODULE; T = TOP

B = BOTTOM

INTRODUCTION

Like any ne, precision built piece of equipment, your
appliance, should be given regular car and maintenance.
Periodic inspections by your local dealer or a qualied
service agent are recommended.

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 located on the side of the control panel housing
contains this information.

INSTALLATION

The importance of proper installation of commercial
gas cooking equipment cannot be overstressed. Proper
performance of the equipment is dependent, in great part,
on the compliance of the installation with the manufacturer’s
specications. In addition compliance with the National
Fuel Gas code ANSI Z 223.1-1988/NFPA and/or Local Code is
required to assure safe and ecient operation.

In Canada, the installation and connection must comply with
CAN/CGA – B149 Installation codes and local codes where
applicable.

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

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

Delivery and Inspection

Upon delivery of your GARLAND Gas AIR DECK, inspect
the carton for external damage. Uncrate oven and check
for concealed damage. Any evidence of damage should be
noted on the delivery receipt which must be signed by the
driver.

Unit must be installed with no less than six inches (6”,
152mm) clearance from combustible construction at both
sides and rear.

Ventilation

Local codes and conditions vary greatly from one area
to another and must be complied with, following are
the minimum requirements for good ventilation. Please
remember these are general recommendations or
guidelines, you may have a special conditioner problem that
will require the services of a ventilation engineer or specialist.
Proper ventilation is the oven owner’s responsibility.
Improper ventilation can inhibit oven performance.

Part # 1382670 (12/07)Page 6

Part # 1382670 (12/07) Page 7

INSTALLATION Continued

Canopy Method

The ideal method of venting a gas oven is through the use of
a properly designed canopy which should extend six inches
beyond all sides of the appliance and six feet six inches
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. The amount of air which enters must equal the
amount exhausted.

Direct Connection

An unrestricted vent pipe that provides exit air at the oven
of a minimum of 55 C.F.M. per oven must be provided for the
vent pipe at the top of the oven. The vent pipe should be a
minimum of 6” (152mm) in diameter. A direct connect kit can
be obtained through your dealer.

Do not Undersize Vent Pipe. This can cause resistance to ow
and impede good venting. If a horizontal run must be used
it should rise no less than 1/4” for each linear foot or run. The
ue should rise two feet to three feet above the roof line or
two feet to three feet above any portion of a building within
a horizontal distance of ten feet.

More than 10' (3 meters)

Direct Connection Instructions

The G56P-T/B (or double deck), may be direct vented to the
outside. In order to accomplish direct venting and maintain
proper oven operation, it is necessary to install a Direct
Venting Kit part #CK4529. This kit consists of a Heat Collector
(Part #1190100). The Heat Collector Box is mounted over the
ue at the rear of the oven and Draft Diverter is attached to
the top of the Heat collector as shown on next page.

The Heat Collector must be positioned over the rear ue and
as far forward as possible on top of oven. It is necessary to
mark and drill mounting holes on oven top to fasten Heat
Collector securely in place.

An unrestricted vent pipe that provides exit air at the oven
of a minimum of 55 C.F.M. per oven must be provided for the
vent pipe at the top of the oven. The vent pipe should be a
minimum of 6” (152mm) in diameter. A direct connect kit can
be obtained through your dealer.

6" Stove Pipe

15"

10"

Draft Diverter

Heat
Collector

16"

3' (90cm) Min.

Termination More than 10 feet (3 meters) from ridge

Less than 10 feet (3 meters)

2' (60cm)

Min.

Termination Less than 10 feet (3 meters) from ridge

3' (90cm) Min.

Oven
Flue

Gas
Pipe

Gas Connections

The 1” NPT inlet of the rear must be considered in piping
the gas supply for double deck units. Undersized gas supply
line(s) may restrict the gas supply and aect performance.
If other gas appliances are supplied by the same supply
line, the supply line must be sized to carry the combined
volume without causing more than 1/2” pressure drop at the
manifold of each appliance on the line at full rate.

INSTALLATION Continued

The appliance and its individual shuto 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 KP2).

The appliance must be isolated from the gas supply piping
system by closing its individual manual shuto valve during
any pressure testing of the gas supply piping system at test
pressures equal to or less then
1/2 PSIG (3.45 KP2).

NOTE: During installation there will be air in the gas line. This
air will have to be bled o before ignition can be established.
The electrical ignition system has a four second lock-out as a
safety device.

Electrical Connections

A 15 AMP service must be provided for each oven. For 115
Volt 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. 70-1987 (or latest edition).

Each oven is electrically equipped with a cord set with a
three prong plug which ts all standard 115 Volt three prong
grounded receptacle. A wiring diagram is attached to the
rear of the unit.

POWER FAILURE: In the event of a power failure, no
attempt should be made to operate this oven. This unit is
gas operated but has electrical features, motors, controls
and burner systems.

Electrical Grounding Instructions

WARNING: All ovens, when installed, must be electrically
grounded in accordance with local codes, or in the absence
of local codes with the Nation Electrical code ANSI/NFPA 70­1987 (or latest edition).

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 pronged
receptacle. Do not cut or remove the grounding prong

from this plug.

Unit Assembly

1. Before assembly and connection check gas supply and
electrical service. It is recommended that a separate
electrical circuit be provided for the Air Deck. A single
unit will require 15 AMPS and a double will require a
20 AMP circuit.

2. Gas conditions for this unit are listed on the rating
plate, located just forward of the Louvered Panel of the
Power Module. If this is a new installation, have the gas
authorities check meter size and piping to assure that
existing meter and piping will supply fuel at the oven
with 3.5” W/C (for Natural Gas) or 10.0” W/C (for L.P. Gas)
and not more than 1/2” water column pressure drop.

NOTE: When checking pressure, be sure that all other
equipment on the same gas line is on. A gas pressure
regulator is built into the combination control valve and no
adjustment is needed.

Leg Installation – All Models

1. Oven is crated and shipped on its base. When uncrating,
the bottom of unit is exposed to facilitate leg installation.
Position the legs inside front and rear corners from frame.
Start each bolt, threading them into the weld nuts on
the base frame. Four (4) bolts with washers must be used
to secure each leg in place. Tighten the bolts evenly and
securely. The legs are interchangeable front to back, for
models “B” – longer legs for left side – shorter legs for
mounting to Power Module section: See line drawing.

Assembly of Double Unit

1. Install legs on bottom unit. Then place in position desired.

2. Place 2 x 4’s on top of the lower section about six inches
from each side, running front to rear.

3. Raise the top section and position it on the 2 x 4’s so that
the front, rear and sides of top section with the lower
oven section. Carefully remove the 2 x 4’s lowering the
upper oven into place. It is not necessary to bolt the
sections together.

Part # 1382670 (12/07)Page 8

Part # 1382670 (12/07) Page 9

CONCEPT OF AIR IMPINGEMENT COOKING

The “AIR DECK” Oven produced by GARLAND COMMERCIAL
INDUSTRIES INC., utilizes a revolutionary cooking concept,
called “AIR IMPINGEMENT”. It provides exceptional baked
food product quality in far less time than conventional
devices on the market. The “AIR IMPINGEMENT” system
directs a high velocity stream of heated air at the food
product being baked.

This blast eect penetrates the boundary layer of air
encircling the product and heats the food more eciently,
because the air concentrates heat on the food product.
Greater heat transfer rates, results in products baking two to
four times faster than conventional means, are possible with
“AIR IMPINGEMENT”.

OPERATION

The “AIR IMPINGEMENT” process develops the high velocity
air stream with a specially designed fan that draws super­heated air from a heat source (either gas or electric). This
air is directed through a plenum chamber to patented “JET
PLATES” which have hundreds of focused jet ports that
“impinge” the heated air onto the food product surface. The
heated air is re-cycled to the heat source after striking the
food product, thus reducing energy consumption.

The “AIR IMPINGEMENT” process is tolerant enough for
sensitive food products and eects proper crisping and even
browning of such products as they pass through the oven,
because air is the medium which heats the food product. The
adjustable air controls for top and bottom jet plates allow
further enhancement of cooking.

Once the equipment has been installed and tested by
qualied professional personnel, the oven is ready for
operation.

Many of the parts used in the oven have a thin protective
oil covering. The oil should be burned o before the oven is
used for the production of food products. It is normal for the
unit to smoke while burning o excess oil. Washing the deck
of the oven with a damp clean cloth and mild soap solution
will remove some of the protective oil coating.

To start the oven, switch the power to on. Set oven
temperature dial to 400 degrees and let oven heat and
operate at this temperature for at least one hour.

The “Air Deck” utilizes an automatic ignition and pilot
ame sensing system. During normal operation, the power
burner will cycle on and o as necessary to maintain oven
temperature. There is a short “time delay” built into the
circuitry, and you should not be alarmed when the oven
“calls for heat” and the power burner does not operate
immediately.

You will nd that cooking with the “Air Deck” oven will be
much faster than the standard Bake/Roast and Pizza Ovens.
You will have to experiment with your recipes to become
accustomed to this new method. For example the warm­up time is shorter than standard ovens. The oven can be
warmed and ready for use in as little as twenty (20) minutes.
A large pizza can be ready to serve in as little as ve (5)
minutes. These are “ideal conditions” times and will vary with
ventilation and use.

Heat control vent shutters (2), are located on the right side of
the oven cavity. These shutters must be adjusted to provide
the air ow top and bottom that you desire for your cooking
needs. Adjusting these shutters will provide you with many
cooking variations.

If unit fails to operate, it is recommended that only qualied
service personnel perform the repairs on this unit. A
troubleshooting chart is provided in this manual to assist
qualied service personnel in repair of the unit. However,
before you call a service technician you may want to make a
few simple checks. Make sure electricity and gas are available
to the oven prior to calling a Service Technician.

CAUTION: Disconnect power supply before attempting to
clean or service.

OPERATION Continued

Air Shutter Adjustments

To adjust the dampers, loosen wing nut holding damper
position, with deck and damper tool provided, insert the
damper end of the tool into the receptacle on the damper,
and raise the damper to disengage the damper from the
notched position, slide the damper at a 45 degree angle to
engage the next position, retighten wing nut.

Upper Damper

Lower Damper

To increase Top air, adjust upper damper “down”. Position in
notch, and tighten thumb screw.

To increase Bottom Air, adjust lower damper “up”. Position
damper in notch, and tighten thumb screw.

Decrese Air

Increase Air

Increase Air

Decrese Air

Possible Settings

PIZZA PRODUCT TIME TEMP F TEMP C UPPER LOWER

Fresh Dough Cheese Pizza 6:00-7:00 450-575 234-250 Fully Closed Fully Open

Fresh Dough with Toppings 7:30-8:30 450-475 234-250 1/2 Open Fully Open

Pre-Baked Dough Cheese Pizza 5:00-6:00 450-475 234-250 1/2 Open Fully Open

Pre-Baked Dough with Toppings 5:30-6:30 450-475 234-250 1/2 Open Fully Closed

Pre-Cooked Black Porcelain Pan 10:00-12:00 475-500 250-260 Fully Closed Fully Open

Deep Pan Pizza 8:30-9:30 475-500 250-260 Fully Closed Fully Open

Pre-Baked Party Pizza 16:00-20:00 475-500 250-260 Fully Closed Fully Open

Part # 1382670 (12/07)Page 10

Part # 1382670 (12/07) Page 11

OPERATION Continued

Application Trouble Shooting

Dark Pizza Top 1 Decrease top air by adjusting upper damper “up”

2 Decrease cooking time

3 Decrease temperature.

Pizza Top Too Light 1 Increase top air by adjusting upper damper “down”.

2 Increase cooking time

3 Increase temperature.

Pizza Bottom too Dark 1 Decrease bottom air by adjusting lower damper “down

2 Decrease cooking time

3 Decrease temperature

Pizza Bottom and Top Too Light 1 Increase cooking time

2 Increase temperature

Pizza bottom and Top Too Dark 1 Decrease cooking time

2 Decrease temperature

Pizza Bottom Too Dark and Top too Light 1 Increase top air by adjusting top damper “down”

2 Decrease bottom air by adjusting bottom damper “down”

3 Lower cooking temperature and decrease bottom air by adjusting

bottom damper “down”

4 Lower cooking temperature and increase top air by adjusting top

damper “down”

Pizza Bottom Too Light and Top Too Dark 1 Decrease top air by adjusting top damper “up”

2 Increase bottom air by adjusting bottom damper “up”

3 Increase cooking temperature and decrease top air by adjusting upper

damper “up”.