Garland GCM24-280 Installation Manual
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INSTALLATION AND
OPERATION MANUAL
GARLAND INFRA-RED SALAMANDER BROILERS AND
INFRA-RED CHEESE MELTERS
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The information contained herein, (including design and parts specifications), may be superseded and is subject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, LLC
185 East South Street
Freeland, Pennsylvania 18224
Phone: (570) 636-1000
Fax: (570) 636-3903
Part # 1382669 Rev 1 (11/19/08) © 2005Garland Commercial Industries, LLC
Part # 1382669 Rev 1 (11/19/08) Page 1
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
Enodis
Swallowe
Telephone
Fax: 081-8
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.
Units included in this manual are:
Salamander Models: MIR34L, IR36-280L, IR-280WL,
IR36-380CL, IR60-280L
Cheese Melter Models: GCM-2C, GCM-3C, GCM-6C,
GCM24-280G, CM36-280,
GCM72-280, MCM34
Part # 1382669 Rev 1 (11/19/08)Page 2
TABLE OF CONTENTS
IMPORTANT INFORMATION.............2
DIMENSIONS AND SPECIFICATIONS,
MODEL MIR 34L........................4
DIMENSIONS AND SPECIFICATIONS,
MODEL IR-280L SERIES .................5
DIMENSIONS AND SPECIFICATIONS,
CHEESE MELTER........................6
GENERAL INFORMATION ...............7
Salamander Performance and Construction . . 7
Cheese Melter Performance and
Construction................................ 7
Rating Plate ................................. 7
INSTALLATION.........................8
Statutory Regulations ....................... 8
Wall Mounted Salamanders, Cheese Melters
or Counter Mounted Salamander
or Cheese Melters .......................... 11
Ventilation and Air Supply .................. 11
Clearances: ................................ 11
OPERATION...........................12
Pilot Lighting Instructions................... 12
Main Burner Operation ..................... 12
Burn o Period . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Energy Conservation ....................... 12
Shut Down Instructions..................... 12
Main Burner Adjustments................... 12
MAINTENANCE AND CLEANING........13
Daily....................................... 13
Monthly ................................... 13
Gas Connections ............................ 8
Pressure Regulators in Battery Installations . . . 8
Installation of Salamander to a Range ........ 9
Assembly Instructions Salamander/
Cheese Melters.............................. 9
M-Series Salamanders/Cheese Melters .... 9
Models IR60-280L, GCM60-280........... 10
Models IR48-280L or GCM48-280
Mounting to 48” Range
with one Full Size Oven.................. 10
Exterior Cleaning ........................... 13
Part # 1382669 Rev 1 (11/19/08) Page 3
DIMENSIONS AND SPECIFICATIONS, MODEL MIR 34L
1-3/4"
[44mm]
7"
[178mm]
30-11/16"
[779mm]
34"
[864mm]
3/4"
[19mm]
15"
[381mm]
3-1/4"
[83mm]
REAR GAS
INLET ON
"W" & "C"
MODELS
34-1/2"
[876mm]
3-1/2"
[89mm]
[457mm]
9”
[229mm]
3-1/2"
[89mm]
18"
1-3/8"
[35mm]
REAR GAS
INLET ON
"W" & "C"
MODELS
4-1/2"
[114mm]
1/2" NPT
[13mm]
TOP GAS
INLET
INSTALLATION NOTES
Combustible Wall Clearances 1 Entry Clearances Manifold Operating Pressure
Sides: 6" (152mm)
Back: 6" (152mm)
Crated: 39 3/4" (997mm)
Uncrated: 34-3/4" (870mm)
Natural: 6" WC (15mbar)
Propane: 10" WC (25mbar)
1NOTE: Installation clearance reductions are applicable only where local codes permit.
Data applies only to North America
Commercial cooking equipment requires an adequate ventilation system. For additional information, refer to the
National Fire Protection Association's standard NFPA96.
Gas input ratings shown here are for installations up to 2,000 ft. (610m) above sea level.
Part # 1382669 Rev 1 (11/19/08)Page 4
DIMENSIONS AND SPECIFICATIONS, MODEL IR-280L SERIES
Width
Model
IR36-280L 36" (914mm) H286 200/91 29" (737mm) 21" (533mm)
IR48-280L 48"(1219mm) H288 230/105 29" (737mm) 21" (533mm)
IR60-280L 60" (1524mm)) H284 & H287 260/118 29" (737mm) 21" (533mm)
IR72-280L 72" (1829mm) H289 280/127 29" (737mm) 21" (533mm)
(36" Broiler Plus Applicable Width
Flue Riser W/shelf)
Use With H280
Series Model
Shipping Wt.
Lbs./Kgs.
Entry Clearances: In (mm)
Crated Uncrated
Note Salamander Broiler on Left Side. Right Side Optional
Manifold Operating Pressure Installation Clearances Total Input Orice
Natural Propane Sides Rear
6"WC (15mbar) 10"WC (25mbar) 6"(152mm) 6"(152mm) #48F #55F
1-3/4"
[44mm]
1/2" N.P.T
TOP GAS
INLET
3-1/4"
[83mm]
OPTIONAL
REAR
GAS INLET
4-1/2"
40,000 BTU/HR (11.7Kw)
Gas input ratings shown for installations up to
2000 ft., (610m), above sea level.
For use on noncombustible oors
Commercial cooking equipment requires an
adequate ventilation system. For additional
information, refer to the National Fire Protection
Association's standard NFPA96.
NAT PRO
[114mm]
This product is not approved for residential use.
34"
1-3/4"
[45mm]
18"
[457mm]
[864mm]
15"
[381mm]
30"
[762mm]
15"
[381mm]
9"
[229mm]
1-3/8"
[35mm]
OPTIONAL
REAR
GAS
INLET
3-1/2"
36"
[89mm]
[914mm]
Part # 1382669 Rev 1 (11/19/08) Page 5
DIMENSIONS AND SPECIFICATIONS, CHEESE MELTER
Model Width Depth Height
GCM 24-280 24" (610,mm) 19" (483mm) 37-1/4" (946mm)
Entry Clearances: All Models
GCM 36-280 36" (314mm) 19" (483mm) 37-1/4" (946mm) Crated Uncrated
MCM 34 34" (864mm) 19" (483mm) 37-1/4" (946mm) 24"(610mm 20"(508mm)
Note: Data applies only to North America
Manifold Operating Pressure Installation Clearances Input: Natural and Propane Orice
Natural Propane Sides Rear
6" WC (15 mbar) 10" WC (25 mbar) 6" (152mm) 6" (152mm)
15,000 BTU/Hr (4.39 Kw) per Burner
30,000 BTU/Hr (8.79 Kw) Total
NOTE: Installation clearance reductions are applicable
Model Shipping Wt. (Lbs./Kg)
GCM 34 180/82
GCM 36-280 180/82
GCM 60-280 220/100
GCM 72-280 240/109
only where local codes permit
Commercial cooking equipment requires an adequate
ventilation system. For additional information, refer
to the National Fire Protection Association's standard
NFPA96.
Gas input ratings shown for installations up to 2000 ft.,
(610m), above sea level.
This product is not approved for residential use.
21-1/4"
[540mm]
Nat #50F
Pro #57F
20"
[508mm]
17-3/8"
[441mm]
20"
[508mm]
17-3/8"
[441mm]
31-1/4"
[794mm]
8-3/8"
[213mm]
5-13/32
[137mm]
483mm]
8-3/8”
[213mm]
5-13/32"
[137mm]
19"
15-1/2"
[394mm]
2-1/4"
[57mm]
1/2" N.P.T.
[13mm]
TOP GAS
INLET
24"
[610mm]
2"
[51mm]
[949mm]
3-1/2"
[89mm]
37-3/8"
19"
[483mm]
2-1/4"
[57mm]
1/2" N.P.T. [13mm]
TOP GAS INLET
34"
[864mm]
15-1/2"
[394mm]
[51mm]
37-3/8"
[949mm]
3-1/2"
[89mm]
2"
Part # 1382669 Rev 1 (11/19/08)Page 6
GENERAL INFORMATION
The range-mounted, gas Infra-Red Salamander Broiler and
Infra-Red Cheese Melter is designed as M Series and H/P280
Series Models for perfect match and t. The range-mounted,
gas Infra-Red Cheese Melter Broiler is designed as 40 Series
and H/P280 Series Models for perfect match and t. Ideal for
preparing melted cheese dishes, casseroles, au gratin dishes,
soués, Mexican food and other ethnic foods.
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.
Salamander Performance and Construction
Two Hi-Low gas valves provide individual control of the (2)
atmospheric-type 20,000 BTU gas infra-red burners for the
Salamander. “LO” position is adjustable for most eld gas
pressure situations. Fast preheat and uniform production is
provided by the high-eciency, infra-red burners. Unique
atmospheric design eliminates the need for fans and lters.
Heat is directed downward to the large -380 square inch
plus – heavy duty broiling rack. Rack is easily removed from
spring balanced rack assembly. Rack assembly rolls out
for ease of loading and unloading. Rack assembly raises
and lowers with positive locking in three positions. Fullwidth grease deector attached to the underside of the
rack assembly channels hot drippings to a large capacity
drain pan even when rack assembly is rolled out. The rack
assembly and drain pan are easily removed for cleaning.
The MIR34L is 34” wide and is supported by heavy-formed
brackets with stainless steel back-splash. Front and sides of
salamander are stainless steel.
IR36-280 is 36” wide, supported by heavy-formed brackets.
Salamander front & back-splash is stainless steel with black
baked enamel sides.
IR60-280L has a nished width of 60” which includes a 24”
wide shelf. Salamander front and back-splash is stainless
steel with black baked enamel sides.
Cheese Melter
Performance and Construction
Twenty-four inch wide model has a single atmospheric
type, 15,000 BTU gas infra-red burner. Thirty-four and thirty
six inch wide models each have two (2) atmospheric type,
15,000 BTU has infra-red burners. Burners are individually
controlled by three (3) position three (2) heat valves (HI, LO,
OFF). Fast preheat and uniform production is provided by
the high-eciency, infra-red burners. Unique atmospheric
design eliminates the need for fans and lters. Heat is
directed downward to the large heavy chrome-plated rack.
Sturdy chrome-plated rack guides support the rack, which
is adjustable to three (3) positions. Rack and rack guides are
easily removed for cleaning.
H/P280 Series and 40 Series range mounted cheese melters
are securely supported by heavy formed brackets.
H/P280 Series and 40 Series cheese melters are standard with
stainless steel fronts. Backsplash and remainder of exterior
are nished in black baked enamel. Pressure regulator is
standard.
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 prex and sux
letters and numbers) and the warranty serial number. The
rating plate axed 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 has been certied as commercial cooking
equipment and must be installed by professional personnel
as specied.
Part # 1382669 Rev 1 (11/19/08) Page 7
INSTALLATION
Statutory Regulations
The importance of the 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
specications. Installation must conform to local codes or,
in the absence of local codes, with the National Fuel code,
ANSI Z223.1, Natural Gas Installation Code, CAN/GCA-B149.1
or the Propane Installation Code, CAN/CGA-B149.2, as
applicable.
Gas Connections
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 on the lower front frame,
simply remove the drip pan for easy access. Connect a
unit stamped “NAT” only to natural gas; connect those
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
sucient amount of gas pressure required to operate the
unit.
C. If it is additional equipment or replacement have a
qualied gas technician check the gas pressure to make
certain that existing gas facilities (meter piping, etc.) will
deliver the BTU’s of gas required at the unit with no more
than 1/2” water column pressure drop. When checking
pressure, be certain that other equipment on the same
gas line is on at full rate.
NOTE: When checking pressure, be sure that all other
equipment on the same gas line is on. A pressure regulator is
supplied with Garland Infra-Red Broilers. Regulator is preset
at deliver gas at pressure shown on the rating plate.
D. 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
pressures in excess of 1/2” psi (3.45 kPa).
E. The appliance must be isolated from the gas supply
piping system by closing its individual manual shut o
valve (supplied by others) during any pressure testing of
the gas supply piping system at test pressures equal to or
less than 1/2 psi (3.45 kPa).
F. Gas supply connection is made in back lower left hand
corner of unit. A readily accessible approved type of hand
valve should be installed on each supply line. Test for
leaks – DO NOT USE ANY OPEN FLAME.
G. A pressure tap plug is supplied with the units and it is
installed on the manifold. The drip pan must be removed
to use the pressure tap. The gas pressure must be
checked when the unit is installed, to insure that the unit
gas pressure is the same as specied on the rating plate.
If necessary, pressure adjustments must be made at the
pressure regulator, supplied on each Infra-Red Broiler.
NOTE: the pressure regulator is located at the top rear of the
salamander.
H. If it is completely new installation, have gas lines, meter
size piping and piping installed and checked by a
qualied gas technician.
I. Make certain that the new piping, joints and connections
have been made in a clean manner and have been
purged, so that the piping compound, chips, etc, will not
clog pilots, valves and/or controls. Use pipe joint sealant
that is resistant to liqueed petroleum gas.
WARNING Check gas connections for leaks. Use a soap
solution or similar means. DO NOT USE AN OPEN FLAME!
Note: This appliance is not recommended for residential
installation.
Pressure Regulators in Battery Installations
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 regulator(s) 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 regulator must be supplied for
each appliance(s) having dierent 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 that one (1) supply line should be used. A
readily accessible, approved type of hand shut o valve
(supplied by others) should be installed on each supply
line.
Part # 1382669 Rev 1 (11/19/08)Page 8
INSTALLATION Continued
CAUTION: Local codes may require that the pressure
regulator be externally vented. This is to be supplied by
others.
Installation of Salamander to a Range
Models IR36-280L, GCM24-280, GCM26-280
1. The back of the range must be easily accessible
2. Position the salamander on rear of the range slipping
uprights into burner box sides.
3. Securely fasten using hardware shown.
Upright
Burner Box
Side
1/4" x 3/4"
Type "B"
Washer Hex Head SMS
4 Req'd
Assembly Instructions
Salamander/Cheese Melters
M-Series Salamanders/Cheese Melters
1. Remove front panel #5 by removing two (2) sheet metal
screws from under side of salamander/cheese melter and
pushing front panel downward.
2. With back panel #4 still attached to the left #2 and right
#3 uprights drop uprights into the rectangular cutouts at
the rear of the range.
3. Fasten uprights #2 and #3 to the range #1 with four (4)
5/16” -18 bolts and at washers #6 and #7.
4. If unit is in a battery line up, fasten adjacent units
together at hole marked “X” with 1/4” -20 bolts, nuts and
washers.
5. Install front panel #5 previously removed. Attach front
panel #5 to salamander/cheese melter with two (2) sheet
metal screws
"X"
4
GARLAND
8
2
"X"
1
5
~
3
6
7
Part # 1382669 Rev 1 (11/19/08) Page 9
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