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

PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER. APPROVAL NUMBER: 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 The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

GARLAND COMMERCIAL INDUSTRIES	GARLAND COMMERCIAL RANGES, LTD.	Enodis UK LTD.
185 East South Street	1177 Kamato Road, Mississauga, Ontario L4W 1X4	Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND
Freeland, Pennsylvania 18224	CANADA	Telephone: [phone]
Phone: [phone]	Phone: [phone]	Fax: [phone]
Fax: [phone]	Fax: [phone]

Part # 1382670 (12/07)	© 2005 Garland Commercial Industries, Inc.
Part # 1382670 (12/07)	Page 1

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.

Page 2

Part # 1382670 (12/07)

TABLE OF CONTENTS

Important Information . . . . . . . . . . . . . . . . . 2 Dimensions And Specif ications . . . . . . . . . 4

Gas Type and Connections . . . . . . . . . . . . . . . . . . . 5 Model Number Identif ication. . . . . . . . . . . . . . . . . 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

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

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

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

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

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

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

Oven Door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Burner f lame 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

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

Part # 1382670 (12/07)

Page 3

DIMENSIONS AND SPECIFICATIONS

	6" DIA	3-3/8"			10-3/4"
	[152 mm]	[86mm]			[273mm]
	3/4" NPT
14"	REAR GAS		4-1/2"	45-1/4"	4-1/2"
[356mm]	INLET
			[114mm]	[1149mm]	[114mm]
		94-1/2"
18-1/2"		[2400mm]
[470mm]		71-1/2"
			9"		65-1/4"
		[1816mm]
			[229mm]		[1657mm]
		42"
36-1/4"		[1067mm]
[921mm]		DECK
	63"
	[1600mm]
	6" DIA	3-3/8"			10-3/4"
	[152 mm]	[86mm]			[273mm]
	3/4" NPT
14"	REAR GAS		4-1/2"	45-1/4"	4-1/2"
[356mm]	INLET
			[114mm]	[1149mm]	[114mm]

101"

[2565mm]

78"

18-1/2"

[1981mm]

[470mm]

18-1/2"

48-1/2"

71-3/4"

[470mm]

[1232mm]

[1822mm]

DECK

9"

30"

[229mm]

24-1/4"

[762mm]

[616mm]

63"

DECK

13-3/4"

7-1/2"

[1600mm]

[191mm]

[349mm]

MODEL

INPUT (BTU)

DECK AREA

PIZZA CAPACITY

MOTOR

SHIPPING WT.

G56PB

80,000

14.0 Sq. Ft.

(6) 18”

120V, 1Ø, 60Hz

1000 lbs.

455 kg

G56PT

80,000

14.0 Sq. Ft.

(6) 18”

15 Amps

1000 lbs.

455 kg

(1 per deck)

G56PT/B

160,000

28.0 Sq. Ft.

(12) 18”

2@1000 lbs.

910 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

MINIMUM CLEARANCES

PRESSURE

Installation to Combustible Wall

Entry

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)

Page 4

Part # 1382670 (12/07)

SPECIFICATIONS

Gas Type and Connections

	MODEL	TYPE	DESCRIPTION	CONNECTIONS
	G56T, G56B,	Natural or	Single Deck	3/4 NPT Gas Inlet Line Cord
	G56PT and G56PB	Propane gas		Supplied
	G56T/B	Natural or	Double Deck	(2) 3/4 NPT Gas Inlets
	G56PTB	Propane gas		2 Line Cords Supplied

Model Number Identification

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

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

EXAMPLE:

G

56

P

T

INPUT G = GAS MODEL

DECK WITH IN INCHES

TYPE OF OVEN; P = PIZZA

NO LETTER = BAKE

POWER MODULE; T = TOP

B = BOTTOM

Part # 1382670 (12/07)

Page 5

INTRODUCTION

Like any fine, precision built piece of equipment, your appliance, should be given regular car and maintenance. Periodic inspections by your local dealer or a qualified 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 prefix and suffix letters and numbers) and the warranty serial number. The rating plate located on the side of the control panel housing 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 specified. 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.

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 specifications. 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 efficient operation.

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

All burner adjustments and setting shall be made by a qualified 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.

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 confined space. When buildings are so tight that normal infiltration does not provide the necessary air, outside air shall be introduced.

Clearances

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.

Page 6

Part # 1382670 (12/07)

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 floor. 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 flow 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 flue 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)

3' (90cm) Min.

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 flue 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 flue 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

Draft Diverter

15"

Heat

Collector

10" 16"

Oven

Flue

Gas

Pipe

Termination More than 10 feet (3 meters) from ridge

Less than 10 feet (3 meters)

2' (60cm)
Min.	3' (90cm) Min.

Termination Less than 10 feet (3 meters) from ridge

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 affect 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.

Part # 1382670 (12/07)

Page 7

INSTALLATION Continued

The appliance and its individual shutoff 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 shutoff 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 off 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 fits 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.

Page 8

Part # 1382670 (12/07)

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 effect penetrates the boundary layer of air encircling the product and heats the food more efficiently, 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”.

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 effects 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.

OPERATION

Once the equipment has been installed and tested by qualified 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 off before the oven is used for the production of food products. It is normal for the unit to smoke while burning off 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 flame sensing system. During normal operation, the power burner will cycle on and off 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 find 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 five (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 flow 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 qualified service personnel perform the repairs on this unit. A troubleshooting chart is provided in this manual to assist qualified 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.

Part # 1382670 (12/07)

Page 9

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.

Possible Settings

Decrese Air

Upper Damper

Increase Air

Increase Air

Lower Damper

Decrese Air

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.

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

Page 10

Part # 1382670 (12/07)

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”.

Part # 1382670 (12/07)

Page 11