Garland HO IN 450, HO IN 1800, HO IN 900, HO IN 1350, HO IN 350 Installation And Operation Manual
Page 1
INSTALLATION AND
OPERATION MANUAL
GARLAND INDUCTION
TEMPERATURE CONTROLLED
BUILT-IN HOLD-LINE
with RTCSmp TECHNOLOGY
Real-time Temperature Control System
multi-point sensing
CE models comply with the latest European Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)
North American models: ETL listed in compliance
with UL 197, CSA C22.2 No.109, NSF-4
Complies with FCC part 18, ICES-001
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
Models:
HO IN 450/ 900/ 350/ 1800
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
INSTALLATION AND ELECTRICAL CONNECTION
MUST COMPLY WITH CURRENT CODES:
IN CANADA – THE CANADIAN ELECTRICAL CODE
PART 1 AND / OR LOCAL CODES.
IN USA – THE NATIONAL ELECTRICAL CODE ANSI /
NFPA – CURRENT EDITION.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY
OF THIS OR ANY OTHER APPLIANCE
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent using only
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 and/or installation instructions
provided with the product or any product that has its serial number defaced, obliterated or removed, and/or which has been
modified or repaired using unauthorized parts or by unauthorized service agents. For a list of authorized service agents
and/or genuine replacement parts, please visit our website at www.garland-group.com for USA and Canada. For
international customers, please visit www.manitowocfoodservice.com. The information contained herein, including design
and part specifications, may be superseded and is subject to change without notice.
Visit our Video Gallery at
Part # 4532286 Rev 3 (6/10/14) © 2013 Garland Commercial Ranges Limited
www.Garland-Group.com
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Installation and Operation Manual RTCSmp Built-In Temperature Controlled Hold-Line
T
WARRANTY
Our warranty statements for induction products are available on-line. Please visit our
website at www.garland-group.com/minisite/service to download the latest revision. If you
might have any questions, please contact Garland.
UNPACKING and PACKING SLIP
The packing slip attached to the shipment contains detailed information of all components.
Please retain this packing slip for future reference.
USING THIS MANUAL
This manual contains important information regarding safety, installation, operation,
maintenance, and troubleshooting. They must be read entirely and carefully by the
installers and operators before the equipment is installed and taken into operation. This
manual must always be available for reference at the place of operation.
Throughout this manual, the induction unit type “RTCSmp Heat Retaining Hold-Line” is
referred to as “induction unit”.
DESCRIPTION OF WARNING SYMBOLS
This symbol alerts you to a hazardous situation that WILL or COULD
cause serious bodily harm or death. Be alert and implement relevant
safety precautions.
CAUTION
CONTACTS
Garland Commercial Ranges Ltd. | 1177 Kamato Road, Mississauga, Ontario, Canada. L4W 1X4
T: 1-905-624-0260 | F: 1-905-624-5669 | www.garland-group.com
USA Sales, Parts and Service 1-800-424-2411
Canadian Sales 1-888-442-7526
Canada or USA Parts/Service 1-800-427-6668
International Sales and Service www.ManitowocFoodservice.com
This dangerous voltage warning symbol indicates a risk of electric shock
and hazards from dangerous voltage.
his symbol alerts a hazardous situation, which if not avoided, COULD
cause minor to moderate personal injury or property damage. The
relevant safety precautions MUST be implemented at all times.
Electromagnetic field.
Risk of fire or electric shock
To reduce the risk of fire or electric shock,
do not remove or open cover.
No user serviceable parts inside.
Refer servicing to qualified personnel.
Warning
Do not open
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Table of Contents RTCSmp Built-In Temperature Controlled Hold-Line
WARRANTY ....................................................................................................................................................... 2
UNPACKING and PACKING SLIP ...................................................................................................................... 2
USING THIS MANUAL ....................................................................................................................................... 2
DESCRIPTION OF WARNING SYMBOLS ........................................................................................................... 2
CONTACTS ......................................................................................................................................................... 2
1 Safety Requirements ................................................................................................................................ 4
1.1 Risk Involved By Disregarding Safety Information ........................................................................................................... 4
1.2 Safety Instructions for Operator ............................................................................................................................................. 4
1.3 Improper Use of the Equipment ............................................................................................................................................. 5
1.4 Unauthorized Modification and Use of Spare Parts ......................................................................................................... 5
1.5 Pan Detection ................................................................................................................................................................................ 5
2 Components and Features....................................................................................................................... 6
2.1 Application ..................................................................................................................................................................................... 6
2.1 Components and Features ....................................................................................................................................................... 6
3 Dimensions and Technical Specifications .............................................................................................. 7
3.1 Rating Plate .................................................................................................................................................................................... 7
3.2 Nomenclature and Models ....................................................................................................................................................... 7
3.3 Dimensions .................................................................................................................................................................................... 7
3.4 Electrical Specifications ............................................................................................................................................................. 7
3.5 Operating Conditions ................................................................................................................................................................. 7
3.6 Compliances .................................................................................................................................................................................. 7
4 Installation ................................................................................................................................................ 8
4.1 Location ........................................................................................................................................................................................... 8
4.2 Ventilation ...................................................................................................................................................................................... 8
4.3 Electrical Compartment Protection ....................................................................................................................................... 9
4.4 Configurations ........................................................................................................................................................................... 10
4.5 Dimensions and Installation.................................................................................................................................................. 11
4.5.1 Heat Retaining Plate Installation ......................................................................................................................... 11
4.5.1.1 Dimensions: RTCSmp HOIN450/900/1350/1800 Heat Retaining Plate 11
4.5.1.2 Cut-Out Dimensions 11
4.5.1.3 Parallel Installation and Clearance 12
4.5.1.4 Installation Steps 13
4.5.2 Control Unit Installation ......................................................................................................................................... 14
4.5.2.1 Dimensions: Control Unit RTCSmp HOIN450/900/1350/1800 14
4.5.2.2 Front-Mount 15
4.5.2.3 Back-Mount 15
4.5.3 Induction Generator Installation ......................................................................................................................... 15
4.5.3.1 Orientation 16
4.5.3.2 Mounting Methods 16
4.5.3.3 Dimensions: Induction Generator RTCSmp HOIN450/900/1350/1800 16
4.6 Electrical Installation ................................................................................................................................................................ 17
5 Function Test .......................................................................................................................................... 19
6 Operating Instructions ........................................................................................................................... 20
6.1 Proper Induction Chafing Dish or Pan ............................................................................................................................... 20
6.2 Proper Placement of Chafing Dish or Pan on Single Hob ........................................................................................... 21
6.3 Temperature Control and Display ....................................................................................................................................... 22
6.3.1 Configurations and Temperature Control ....................................................................................................... 22
6.3.2 Set and Current Temperatures ............................................................................................................................. 23
6.3.3 Digital Display ............................................................................................................................................................ 23
6.4 No Pan No Heat ......................................................................................................................................................................... 23
6.5 When Unit is Not In Use .......................................................................................................................................................... 23
7 Cleaning................................................................................................................................................... 24
8 Maintenance ........................................................................................................................................... 25
9 Important Rules ...................................................................................................................................... 25
10 Troubleshooting ..................................................................................................................................... 26
10.1Common causes for induction unit failure ...................................................................................................................... 26
10.2Problems and Possible Causes ............................................................................................................................................. 27
10.3Troubleshooting with Error Codes (for Service Technicians) .................................................................................... 28
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Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
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1 Safety Requirements
WARNING This product contains chemicals known to the State of California to cause cancer.
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.
IMPORTANT Warning labels mounted directly on the induction unit must be observed at all times and
kept in a fully legible condition.
IMPORTANT To ensure your working environment is safe, you must follow all of the safety instructions
contained in this manual, the existing national regulations for accident prevention with
electrical systems, as well as any relevant company-specific safety instructions.
he induction unit should only be used if and only if the
installation of the electrical system is fitted by an approved
installation contractor in accordance with specific national and
local regulations.
1.1 Risk Involved By Disregarding Safety Information
Disregarding the safety instructions may cause harm to people, the surroundings, and the induction unit. Garland
is not responsible for any damages or personal injury caused by failure to observe the safety requirements. Risks
involved when disregarding safety precautions may include:
Death or injury caused by electric shock.
Injury due to burns from contacting overheated chafing dish or pan or glass-top.
Damage to the induction unit caused by using unsuitable chafing dish or pan.
1.2 Safety Instructions for Operator
Please follow the following rules to avoid personal injuries and property damages:
When the unit is in use, heat transfers from the cookware to the glass-top; the glass-top can become hot. To
avoid burn injuries, do not touch the heating area when the unit is in use.
If the glass-top is cracked or broken, switch off the induction unit immediately and if possible and safe,
disconnect it from the power supply. Do not touch any parts inside the induction unit.
Persons with a cardiac pacemaker should consult their doctor whether they are safe near an induction unit.
If the power cord is damaged, have it replaced immediately by an approved service technician.
The induction unit heats up cookware quickly. Do not leave an empty pan on the unit and do not leave the
unit unattended during operation.
Do not put any other items on the glass cook-top except non-empty induction chafing dish or pan.
o Do not leave any object such as paper, cardboard, or cloth between the cookware and the cooking
surface, as this might start a fire.
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Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
o Metallic objects are heated up very quickly when placed on the induction unit when the unit is in
use. Do not place any objects such as closed cans, aluminum foil, cutlery, jewelry, or watches on the
induction unit.
o Do not place credit cards, phone cards, tapes, or any objects sensitive to magnetism on the cooking
surface.
o Do not place plastic vessels and aluminum objects such as aluminum foil on the glass-top.
Ensure liquid cannot enter into the induction unit. Do not let water or food overflow the cooking area. Do not
use hoses to clean or power wash the induction unit or its vicinity.
The induction unit has an internal air-cooling system. Do not block the air intake and exhaust openings with
objects such as cleaning cloths or containers. Any obstruction to the air intake and exhaust could cause the
unit to overheat and to switch off.
Switch the unit OFF if you take the chafing dish or pan away for a while. This will prevent the heating process
to start automatically and unintentionally when a pan is placed back on the heating area. If any person needs
to use the induction unit, he/she will have to turn the unit ON intentionally.
Use only induction suitable chafing dishes or pans with proper sizes and made of proper material. The
induction suitable serving dishes or pans should also be in good condition without any uneven, arched or
partially detached bottoms.
1.3 Improper Use of the Equipment
The reliability of the induction unit can only be guaranteed when it is used properly. The induction unit must
always be operated within the limits provided in the technical specifications. Please refer to section 9 Important
Rules of using induction equipment.
1.4 Unauthorized Modification and Use of Spare Parts
Please contact the manufacturer if you intend to make any changes on the induction unit. For safety reasons,
always use genuine parts and accessories approved by Garland. Any unauthorized modification as well as any
installation of unapproved components will void all warranty. See Warranty, p.2.
1.5 Pan Detection
Energy is transferred to cookware when the induction system detects a suitable pan on the heating area. The
digital display signals to communicate the Pan Detection process.
When the unit is ON without any pan on the hob, the display shows the current temperature without a
dot; the unit is in pan detection mode.
As soon as a pan is put on the hob, the heating process is engaged and the display shows the current
temperature followed by a blinking dot.
However, if the unit is not detecting any pan, the current temperature is shown without a dot.
NOTE: Pan with a bottom diameter smaller than 5” (12 cm) is not detected by the system.
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Components and Features RTCSmp Built-In Temperature Controlled Hold-Line
2 Components and Features
2.1
Application
The RTCSmp Install Hold-Line units are specially designed as built-in equipment for closed counters. These units
are ideal for buffets, events and banqueting, providing constant and precise temperature to ensure top quality
2.1
food presentations and appeal. The RTCSmp Install Hold-Line model offers four configuration options; a single
generator can power up to four hotplates. Temperature adjustment within a large temperature range (122-212
/ 50-100
reliability and performance, please observe all safety, installation, and operation requirements mentioned in this
manual.
Components and Features
o
C) allows for flexibility and precise food temperature requirements. To guarantee the induction units’
Built with a robust construction, the RTCSmp Induction Hold-Line unit is
modular and powerful with the revolutionary RTCSmp-Technology (Realtime
Temperature Control System with Multi-Point sensing). The RTCSmp Technology
monitors the energy supply, the state of the induction coil, power board, CPU,
and the cooking zone in realtime. RTCSmp also limits the energy supply during
peak load and its special control eliminates interference noises.
o
F
The RTCSmp Hold-Line models include a number of components which allow
for optimal flexibility in designing an efficient kitchen. The unique features of
each component are outlined below. See also chapter 3 Dimensions and
Technical Specifications.
Induction Generator:
Heat Retaining Plate:
Operation Unit:
Engineered specifically for heat retaining applications. | All connections are
accessible from the front of the housing. | Closed aluminum housing with
integrated cooling fan to keep electronics cool. | Integrated air guiding system
to direct exhaust air out of the housing on its left and right sides.
Compact and flat profile to allow for flush mounted installations in shallow
cabinets. | High impact Ceran glass-top with a highly visible digital display
beneath to show the set and the current temperatures. | Included: Coil and
Sensor Cables.
Each control switch consists of a chrome sheet metal cover with a built-in power
switch, enclosed in a strong, polymer housing. | Control units are separately
mounted; each comes with a 118” (3000mm) RJ-45 cable. | The control unit
regulates the temperature in an increment of 5
o
100
C. | Simple to operate. Adjust the temperature setting simply by turning the
knob.
o
F(1oC), from 122-212oF / 50-
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Dimensions and Technical Specifications RTCSmp Built-In Temperature Controlled Hold-Line
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3 Dimensions and Technical Specifications
3.1 Rating Plate
he rating plate specifies important information such as model number,
serial number, and electrical specifications. The rating plate is affixed to
the bottom of the generator, by the connectors at the front.
3.2 Nomenclature and Models
Series Built-In Power (Watt) Model
450 (1 heat-retaining plate) HO IN 450
HO = Hold Line IN
3.3 Dimensions
Component Dimensions (width x length x height)
Generator Housing 11.93”x 12.28”x 5.31” (303 x 312 x 135mm)
900 (2 heat-retaining plates) HO IN 900
1350 (3 heat-retaining plates) HO IN 1350
1800 (4 heat-retaining plates) HO IN 1800
Heat-Retaining Plate 12.68”x 12.68”x 2.95” (322 x 322 x 75 mm)
Ceran Glass 12.68”x 12.68”x 0.16” (322 x 322 x 4 mm)
3.4 Electrical Specifications
Model Voltage Power
HOIN450/900/1350/1800 120 V AC / 1Ph 1800 W / 16A 450W
HOIN450/900/1350/1800 230 V AC / 1Ph 1800 W / 8A 450W
3.5 Operating Conditions
Max. Tolerance of Nominal Supply Voltage +6 /-10 %
Supply frequency 50/60 Hz
Ingress Protection class IP X0
Minimal Diameter of Induction Pan 5” (12cm)
Maximum Ambient Temperature In Storage > -4°F to +158°F (-20°C to +70°C)
Maximum Relative Air Humidity In Storage > 10% to 90%
Set Temperature Range 122-212°F/ 50-100°C
Maximum air flow: 56.50cfm / 96m3per hour and min. opening: 9.30 sq.in. / 6000mm2 is required.
Power Per Heating Plate
In Operation >+ 41°F to +104°F (+5°C to +40°C)
In Operation > 30% to 90%
3.6 Compliances
North American models:
ETL listed in compliance with UL 197, CSA C22.2 No.109, NSF-4. Complies with FCC part 18, ICES-001
CE models comply with the latest European Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4 Installation
IMPORTANT
Kitchen designers and installation contractors are responsible for designing and installing correctly the
appropriate support structures and ventilation system for the cooking equipment.
When designing kitchen cabinets for the induction equipment, please take into account all installation
requirements, including factors such as: ease of electrical installation, size of the power conductor, and
length of the wires.
The installation, including electrical installation, must be carried out by registered installation contractors
only. The contractors are responsible for interpreting all instructions correctly and performing the
installation in compliance with national and local regulations. The warning signs and rating plates on the
cooking equipment must strictly be followed.
Read ALL SECTIONS carefully, comply with all requirements listed and ensure all inspection is done by
qualified personnel.
Refer to the technical data given in chapter 3 Dimensions and Technical Specifications.
Induction equipment that is not installed correctly will have warranty voided. See Warranty, p.2.
4.1 Location
The induction unit must be installed securely in closed counters. IMPORTANT: Allow easy access to unit
and cable connections for maintenance and service.
The heat retaining plate has to be mounted on a leveled and even counter surface.
The generator can be placed in a separate cabinet. All the connectors are located at the front.
CLEARANCE minimum 2.95”(75mm) for the connectors. Ensure the generator and connectors can be
accessed easily for electrical installation and service.
Do not place the induction unit on or near a hot surface or any heat producing equipment such as an
oven or a deep fryer.
Protect the induction unit from steam if the unit is placed next to high steam emitting equipment such as
pasta cookers, steamers, and water bath.
Allow easy access to the control knob(s).
Keep the induction unit away from combustible materials, vapors or liquids.
4.2 Ventilation
Proper cool air intake and ventilation is essential to the reliability and functioning of the induction unit. Please
ensure all requirements listed below are met:
The air intake and exhaust openings of the Generator must not be blocked. CLEARANCE: minimum 1.57”
(40mm).
The maximum air flow is 56.50cfm (96m
2
mm
) is required.
An optimal air intake must not be restricted by the installation.
8 Part # 4532286 Rev 3 (6/10/14)
3
per hour) and therefore a minimal opening of 9.30 sq.in. (6000
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
Ensure the induction unit always gets cool air intake. If necessary, draw in fresh air supply through an air
duct (not provided).
When installing the built-in unit, ensure the intake air and exhaust air are conducted separately. The in-
take air and exhaust air must not mix. To avoid build-up of hot exhaust air inside the cabinet, draw the
exhaust air out of the cabinet. Build up of hot exhaust air will cause the induction unit to reduce power
or to switch-off. The air intake temperature must not exceed 104F (40C).
We recommend drawing fresh intake air through an air intake vent with a removable air intake filter.
It is highly recommended that an exhaust fan be installed into the cabinet at an appropriate location.
This will force hot air out the cabinet and away from the induction unit. Consult an electrical or
installation expert for the most appropriate location to install a cabinet exhaust fan.
4.3 Electrical Compartment Protection
To protect the equipment, isolate the unit and the wires in a separate electrical compartment inside the cabinet.
The illustrations below show two installation versions.
Figure
E
A
I
F
D
C
D
G
J
Figure
H
B
I
E
F
D
C
D
G
J
Figure (A) The unit is installed in one compartment and the wires are exposed.
Figure (B) The interior space of the cabinet is divided and the unit and the wires are protected inside
separate compartments. Extra storage space is also created next to the electrical compartments.
IMPORTANT Fresh air intake through the fan. It is recommended to isolate the
(C)
fresh air intake from the exhaust air via an air intake duct and filter the intake air
with a removable air filter. (see example on right)
(D) Hot air exhaust from the induction unit.
H
Air Intake Filter
IMPORTANT Air exhaust opening installed on the cabinet. It is highly
(E)
recommended to install a fan or fans on the cabinet to pull the hot exhaust air
away from the electronic equipment. Buildup of hot exhaust air will cause the
induction unit to reduce power or to switch-off. The air intake temperature must
not exceed 40C / 104F.
(F) IMPORTANT Minimum clearance for electrical connections: 75mm / 2.95”
(G) IMPORTANT Minimum clearance for air-exhaust outlets: 40mm / 1.57”
Part # 4532286 Rev 3 (6/10/14) 9
Filter Holder
Filter Holder
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
IMPORTANT Minimum clearance for heat plate under counter surface: 100mm / 3.94”
(H)
(I) Cable for operation unit connecting to the induction generator, MAX 300cm / 118”.
(J) Cables for coil and sensors.
IMPORTANT Always route sensor and communication cables separately and away from the coil cables.
4.4 Configurations
One Induction Generator can power up to four (4) Heat Retaining Plates. You need to install two (2) control units
for any configurations with 2 to 4 Heat Retaining Plates.
Model Configuration
(Heat Retaining Plate(s), Control Switch(s), and Induction Generator are shown)
HO IN 450
One switch controls one heat retaining plate.
One (1) heat retaining plate, one (1) generator and one (1)
control unit.
HO IN 900
HO IN 1350
HO IN 1800
Two switches; each controls only one heat retaining plate.
Two (2) heat retaining plate, one (1) generator and two (2)
control units.
Two switches; one switch controls one heat retaining plate and
the other switch controls two plates.
Three (3) heat retaining plate, one (1) generator and two (2)
control units.
Two switches; each controls two heat retaining plates.
Four (4) heat retaining plate, one (1) generator and two (2)
control units.
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4.5 Dimensions and Installation
4.5.1 Heat Retaining Plate Installation
The Heat Retaining Plate is to be flush-mounted. A support frame or support structure has to be custom designed
and built for housing the retaining plate(s).
4.5.1.1 Dimensions: RTCSmp HOIN450/900/1350/1800 Heat Retaining Plate
(measurements in mm and [inch])
A
4.5.1.2 Cut-Out Dimensions
Please review carefully the dimensions in section 4.5.1.1.
Refer to Detail A in section 4.5.1.1:
A. Cut-out dimension on the counter surface: 330 x 330mm [12.99” x 12.99”].
NOTE: Dimensions include widths for silicone joints on all four (4) sides.
FRONT
A
B
A
C
Consider adjusting cutout dimensions based on mounting methods, see 4.5.1.3.
B. Recommended recess depth: minimum 8.00 to 8.64mm [0.315”to 0.34”].
C. Body Clearance (width x depth x height): 300 x 300 x 100mm / 11.81” x 11.81” x 3.94”.
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4.5.1.3 Parallel Installation and Clearance
NOTE: The information provided below can only be used as a general guideline. Designers must consult their
countertop suppliers when designing the appropriate support structure and clearance for the countertop and the
installation.
Countertop Material and Spacing Requirement
For structural strength and protection against water penetration,
we recommend the followings:
Silicone
Seal
minimum 4” [ 101.6mm]
Distance between stone
countertop cut-outs.
For stone countertop, keep a minimum gap of 4” [101.6mm]
between cut-outs and provide reinforcement beam inbetween units.
For other countertop materials, the glass-tops can be put
Silicone
Seal
side by side, and the joints between glass-tops must be
sealed with silicone to ensure the installation is water-tight.
o A 4mm gap between glass-tops for silicone is recommended (Option 1). However, if no gap is
desired for the installation, silicone sealant should be applied underneath the joint (Option 2).
Ensure all NSF 4 requirements for food safety are met. (HO IN 3200 Heat Plates shown as an
example.)
Option 1 - 4mm Gap Between Glass
4 mm Gap for
Silicone Seal
Option 2 - No Gap Between Glass
Silicone Seal
* NOTE: Seal all crevices as required and follow practice outlined in
national standard NSF 4.
Heat Plates Configuration and Spacing Requirement
The Heat Retaining Plates can be installed in a variety of arrangements. Some examples are:
(A), (B), (C), and (D): The plates are placed in a row or in a square, with gaps or without gaps.
(E) and (F): When installing two or more HO-IN units (each with one or more Heat Retaining Plates), a
minimum gap of 75.0mm/ 2.95” between the edges of glass is required in between the groups of
Heating Plates. (HO IN 3200 Heat Plates shown as an example.)
Support
Beam
No Gap*
Support
Beam
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
.
A
B
C D
E
minimum 75.0mm / 2.95”
gap between Heat Plates
from dierent units
Unit 1
Unit 2
F
4.5.1.4 Installation Steps
NOTE Please pay attention to the orientation of the unit.
IMPORTANT To protect the induction unit from water penetration, you must apply and bond the silicone
adhesive properly to create a water-tight seal. Before you begin the installation, it is very
important to use isopropyl alcohol (minimum 70%) or equivalent to clean the flange and
the counter surfaces where the silicone adhesive will be applied.
To install the Heat Retaining Plate:
minimum 75.0mm / 2.95”
gap between Heat Plates
from dierent units
B
A
Unit 1
Unit 2
A. The connectors are located at the FRONT of the unit
B. The digital temperature display underneath the
Ceran glass is located at the CENTER FRONT of
the unit.
1. Apply dots of silicone adhesive PACTAN (not
provide) all around the top of the step. This allows
for leveling the unit. (PACTAN part number =
70000015.)
2. Carefully lower the Heat Retaining Plate into the
opening.
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
3. Center the unit within the cut-out.
4. Level and press the flange into the silicone at the
same time. Ensure both the countertop and the
hob(s) are leveled.
5. To provide a water tight seal, apply silicone
adhesive completely around, filling any gaps
between the unit and the counter-top surface.
Carefully wipe up any excess silicone.
4.5.2 Control Unit Installation
The induction unit comes with up to two complete control units. The cable provided for each control is 118”
(3000mm) long. There are No Green Indicator Lights on the control units for the RTCSmp Hold-Line models.
NOTE Install the control units VERTICALLY on the cabinet panel. There are two methods to install a control
unit: front-mount or back-mount onto the panel.
Installers are responsible for choosing the appropriate fasteners for the installation.
4.5.2.1 Dimensions: Control Unit RTCSmp HOIN450/900/1350/1800
(Measurements in mm and [inch]. CAN/BUS denotes the potentiometer connection.)
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4.5.2.2 Front-Mount
To mount the control unit
onto the front of the panel:
1. Drill holes and make the
cut-out using the
dimensions and the actual
unit provided.
2. Secure the control unit to
the panel with fasteners.
Front Panel
Illustration: Measurements in mm
and [inch].
4.5.2.3 Back-Mount
NOTE For this type of installation, the maximum thickness of the panel must not exceed 3mm or 12 gauge.
This restriction ensures a proper grip on the knob.
maximum
3 [0.12]
To mount the control unit
from the back of the panel:
1. Drill holes on the panel using
the dimensions provided.
10.11 [ .398]
12 [ .474]
2. Remove the plastic knob
from the control unit and
attach the control unit to the
panel with fasteners as
shown. NOTE: DO NOT
remove or loosen any
screws on the control unit.
Illustration: Measurements in mm
Front Panel
and [inch].
4.5.3 Induction Generator Installation
IMPORTANT
All connectors are located at the FRONT of the Generator.
CLEARANCE minimum 2.95”(75mm) in front of the connectors.
Ensure the generator and connectors can be accessed easily for electrical installation and service.
CLEARANCE minimum 1.57” (40mm) in front of the air-intake/exhaust outlets.
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4.5.3.1 Orientation
The generator can be mounted in any
orientation.
IMPORTANT: Consideration must be given
to electrical connections, cooling (fresh air
intake and exhaust) and service access.
4.5.3.2 Mounting Methods
B
B
B
B
A
B
C
1.77” (45 mm)
0.59”
B
0.98” (25 mm)
0.39” (10 mm)
(15 mm)
(15 mm)
(15 mm)
0.59”
0.59”
0.51”
(13 mm)
4.5.3.3 Dimensions: Induction Generator RTCSmp HOIN450/900/1350/1800
To install, use the holes (A) and/or the
mounting brackets (C).
(A) There are two holes on the back
for installation.
(B) Slots for inserting the mounting
brackets.
(C) Mounting brackets (provided).
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
4.6 Electrical Installation
IMPORTANT
Refer to the electrical specifications in chapter 3 Dimensions and Technical Specifications AND the
markings/instruction labels on the unit. If the information differs between the data listed in the
manual and the markings on the unit, always follow the markings on the unit.
Check and ensure that the supply voltage and the line current match the specifications given on the
rating plate. A stable mains supply must be provided.
CAUTION
Wrong voltage will damage the induction unit. Follow strictly
the specifications on the rating plate.
The electrical connections must satisfy the national and local electrical codes.
If ground fault current protective switches are used, they must be provided with selective activation and
designed for a minimum fault current of 30mA. Multiple generators with a mains connection must not be
connected to a single fault current protective switch.
Always route sensor and communication cables separately and away from the coil cables.
To manage electromagnetic interference, excess cable length can be dressed and tied in a serpentine or
S pattern, NOT coiled.
To setup the unit for operation:
1. Ensure the control knob is at the OFF-Position.
ON-Position
Any position where
“0”/Line is not pointing
straight up.
OFF-Position
“0” / Line is pointing
straight up.
2. Remove all objects from the glass-top and check that the glass-top is neither cracked nor broken.
CAUTION
Part # 4532286 Rev 3 (6/10/14) 17
Do not continue if the glass-top is cracked or broken.
Contact an authorized service agency for assistance.
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Installation RTCSmp Built-In Temperature Controlled Hold-Line
3. Connecting the components:
G
C
A
H
i
ii
B
D
E
F
A. Each Induction Generator can connect up to four Heat Retaining Plates. Therefore, there are four
control zones on a Generator: Zone A, Zone B, Zone C, and Zone D.
IMPORTANT: Connect ONE Heat Retaining PLATE to ONE ZONE only.
Installing 1 Heat Retaining Plate, use any one of the zones.
Installing 2 Heat Retaining Plates and only one control unit: use Zones A, B OR Zones C, D.
Installing 2 Heat Retaining Plates and two control units: use Zones A, C OR Zones B, D.
Installing 3 Heat Retaining Plates, with two control units, use any three of the four zones.
B. Within each zone, there are two types of connectors: (i) coil and (ii) sensor.
Use the coil cable to connect the coil connector on the Plate to the corresponding one on the
Generator. Similarly, connect the sensor connectors with the sensor cable provided.
C. Secure the grounding cables of the Heat Retaining Plates.
D. Up to two Control Units can connect to one Generator. Use the RJ-45 cable(s) provided to
connect the Control Unit(s) to the Generator.
E. Control Unit connected to the LEFT connector controls both Zones C and D.
F. Control Unit connected to the RIGHT connector controls both Zones A and B.
G. Connect each built-in frame to earth with the respective grounding bolts.
H. Connect the Generator to the power cable.
4. Connect the unit to the power supply.
5. Perform the Function Test. See chapter 5 Function Test.
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Function Test RTCSmp Built-In Temperature Controlled Hold-Line
5 Function Test
IMPORTANT
When the unit is in use, the cookware will warm up the glass-top. To
CAUTION
Remove all objects from the glass-top and verify that the glass-top is not cracked or broken.
CAUTION
Before carrying out the function test, the user must understand how to operate the unit.
Always use a pan or a chafing dish suitable for induction cooking, having a bottom diameter of at least
5”(12cm).
See 6.1 Proper Induction Chafing Dish or Pan and 6.2 Proper Placement of Chafing Dish or Pan on
Single Hob.
NEVER LEAVE AN EMPTY PAN ON AN INDUCTION HOB.
avoid burn injuries, do not touch the glass-top.
Do not continue if the glass-top is cracked or broken. Immediately
switch off the unit and if possible and safe, disconnect it from the
power outlet. Contact a Factory Authorized Service agency.
To perform a function test:
1. Put some water in the induction pan and place it in the center of the hob.
2. Turn the control knob to select a temperature between 122-212
The digital Display underneath the Ceran glass shows the selected temperature with point (eg.
). Within 2 seconds, the display shows the actual temperature and the point blinks
. This means energy is being transferred to the pan and the water is heated.
3. Take the pan away from the hob and power transmission stops. The display shows the current
temperature without point, for example
4. Place the pan back on the hob and the heating process starts again. The point blinks.
5. Turn the control knob to the OFF-position and the power transmission stops. If the temperature is over
When the knob is in an ON-Position and the display remains off, check:
Is the induction unit connected to the power supply?
Is the control knob in an ON-Position?
If the point blinks but the pan is not heated up, or the display shows the temperature without a blinking point:
o
F (50oC), the display shows “hot”. Otherwise, the display is off.
122
o
F (50-100oC).
Are you using a suitable pan or dish? See section 6.1 Proper Induction Chafing Dish or Pan.
Is the pan placed in the center of the heating area? See section 6.2 Proper Placement of Chafing Dish or
Pan on Single Hob.
For further assistance, see chapter 10 Troubleshooting or call a Factory Authorized Service agency.
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Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
6 Operating Instructions
IMPORTANT
Induction units are more powerful, heat up pans quicker, and cook food faster than conventional cooking
equipment. Your induction unit will require different use and care than other conventional equipment. Do
not operate the induction equipment without reading this manual and follow all safety requirements. Refer
to chapter 1 Safety Requirements.
This appliance is for professional use and shall be used only by qualified personnel.
Do not put any empty cookware on the hob when the induction unit is ON. The
induction unit heats up empty pans very quickly. Overheated empty pan can
CAUTION
Induction unit offers short cooking time. When you turn the power level up, the temperature of the pan and
its contents is changed quickly. Therefore especially when you heat up oil or grease, check the cooking
process frequently to prevent the oil or grease from overheating and burning.
cause personal injury and damages to cookware and the induction unit. See
Warranty, p.2.
To avoid overheating, always put food products or oil into the pan before
turning the induction unit on.
BROIL-DRY PROTECTION
The RTCSmp electronic temperature control monitors overheating at the pan base. When an overheated pan
(overheated oil, empty pan) is detected, energy transfer from the generator to the pan will be stopped
immediately. You must turn the unit off, let it cool down before re-starting the unit.
6.1 Proper Induction Chafing Dish or Pan
IMPORTANT Using unsuitable cookware on the induction unit can cause the unit to fail prematurely, void
your warranty, or incur high service costs. Refer to Warranty, p.2.
IMPORTANT: CONDITION OF CHAFING DISH OR PAN
Pans with layer separation (outward and inward bubbles), arching or partially detached bottoms must be
replaced. When these pans are used, the sensors under the glass-top cannot detect temperature correctly.
These pans will overheat the sensors below and eventually will damage them. Illustration below shows
examples of good and bad pans in cross-sections.
Material
Use cookware made of conductive and magnetic materials. If the pan bottom attracts a magnet,
the pan is suitable for induction cooking. Look for cookware that is labeled “suitable for induction”
or is marked with an induction compatible symbol.
20 Part # 4532286 Rev 3 (6/10/14)
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Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
Size
Minimum size: The bottom of the chafing dish or pan must have a diameter of at least 5” (12cm). Otherwise,
the sensors will not sense the pan properly.
Do not use oversized pans on the induction unit. The bottom of the pan must fit the glass. When a hot,
oversized pan covers the silicone joint underneath, the heat from the pan may dry out the silicone overtime
and cause this water tight seal to break. The induction unit may fail eventually due to penetration of liquid
through the broken silicone seal.
6.2 Proper Placement of Chafing Dish or Pan on Single Hob
Each Heat Retaining Plate of the RTCSmp HOIN450/900/1350/1800 models is considered to be one heat-zone.
Each heat-zone is equipped with the latest RTCSmp sensor technology which enables temperature controls in
realtime. To obtain optimal results from the sensors, you must place the pan in the center of the hob. The pan
should always remain in the center for optimal performance.
Pans and pots must not cover more than one cook zone at a
CAUTION
A
B
time. Otherwise, electronic components of the induction unit can
be damaged.
DO
(A) and (B): Place one pan on each hob, and
each pan is placed in the center of the hob.
Pan fits the glass.
C D
DO NOT
(C) Place multiple pans in the same heatzone.
(D) Place part of the pan outside the hob. The
pan should always remain in the center.
(E) Place metallic objects on the hob when
E
the induction unit is in operation.
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Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
6.3 Temperature Control and Display
6.3.1 Configurations and Temperature Control
One RTCSmp HOIN induction generator can control up to four heat retaining plates. Hence, four configurations
are available, ranging from one to four heat retaining plates. For each configuration, one temperature control
switch controls up to two heat retaining plates. When two heat retaining plates are connected to one switch, both
plates would be set to the same set temperature.
Model Configuration
(Heat Retaining Plate(s), Control Switch(s),
and Induction Generator are shown)
HO IN 450
One switch controls one heat retaining plate.
HO IN 900
HO IN 1350
HO IN 1800
Two switches; each controls only one heat
retaining plate.
Two switches; one switch controls one heat
retaining plate and the other switch controls two
plates.
Two switches; each controls two heat retaining
plates.
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Operating Instructions RTCSmp Built-In Temperature Controlled Hold-Line
6.3.2 Set and Current Temperatures
Set the desired temperature by turning the control knob and the unit is immediately ready for operation. You
can adjust the temperature in an increment of 5
underneath the Ceran glass shows the set temperature initially and then followed by the current/actual
temperature.
6.3.3 Digital Display
Temperature followed by a dot:
When you turn the control knob, the digital display shows the selected temperature with a dot.
Within two (2) seconds, the display shows the actual temperature.
Temperature followed by a blinking dot:
The blinking dot indicates the induction zone is active and the current temperature is displayed.
This means the system has detected a pan in the heating zone and energy is being transferred
to the pan.
Temperature shown without a dot:
The display shows the actual temperature and the induction coil is dormant; no energy is being
transferred from the system to the induction pan at the moment or the system cannot detect an
induction pan.
ON-Position
Any position where
“0”/Line is not
pointing straight up.
o
F (1oC), from 122-212oF (50-100oC). The digital display
OFF-Position
“0” / Line is pointing
straight up.
NOTE Unit with more than one heat retaining plate (RTCSmp HOIN900/1350/1800):
To maximize efficiency with minimal resources, power cycles through the heat retaining plates at set
intervals. This means when one plate is active and the temperature is shown with a blinking dot, the other
plates lay dormant with temperatures shown without dots. This is normal. However, ensure you are using
proper induction pans on the plates.
To shutdown the unit, simply turn the control knob to the OFF-position. If the ambient temperature is over
o
122
F (50oC), the display shows “hot”. Otherwise, the display is off.
6.4 No Pan No Heat
When a temperature is chosen, the induction unit only transmits energy when a pan is placed in the heating zone.
If you remove the pan from the heating zone, power transfer stops immediately. If the pan is put back in the
heating zone, power is transferred to the pan again.
Note that pan with a bottom diameter smaller than 5”(12 cm) is not detected by the system.
After switching the unit off, there is no heat retained inside the unit.
6.5 When Unit is Not In Use
Best Practice: If the induction unit is not in use, ensure the control knob is in the 0 (OFF) position.
Switch the unit OFF if you take the cookware away for a while. This will prevent the heating process to
start automatically and unintentionally when a pan is placed back on the heating area. If any person
needs to use the induction unit, he/she will have to turn the unit ON intentionally.
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Cleaning RTCSmp Built-In Temperature Controlled Hold-Line
7 Cleaning
The cleaning of the Ceran glass is identical to cleaning other similar
glass surfaces. You may use any regular glass cleaning products
available from a hardware store.
Ensure no liquid can get into the induction unit.
CAUTION
IMPORTANT
DO NOT USE: corrosive or abrasive cleaning agents, such as grill sprays, oven sprays, stain removers, rust
removers, scouring powder, and rough sponges.
Let the Ceran glass-top cool down before cleaning.
Ensure to remove all residues of cleaning agents from the glass-top. Use a clean moist cloth to wipe off
any such residues.
IMPORTANT Air Intake Filter
Do not use hoses to clean or power wash the
induction unit or its vicinity.
We recommend using an air intake filter in your installation (see section 4.2 Ventilation). A dirty, blocked air
intake filter can cause electronic damage to the induction unit. Ensure you check and clean the filter at
least once a week or as often as required.
Glass Cleaning
1. Use razor blade scrapers or non-scratching sponges to remove all residues on the glass.
When scraping, ensure you angle
your razor blade scraper at about
o
20
to 30o from the glass.
Wipe the glass clean with a damp cloth.
2.
20o - 30
o
Visual Inspection of Silicone Seal
Check the silicone seal around the glass. Call for service as soon as possible if you notice:
Cracks on the silicone seal.
The silicone seal comes away from the glass or moves when you press down on the seal.
When the silicone seal is broken, water penetration can cause the induction unit to fail, which may also lead
to personal harm.
24 Part # 4532286 Rev 3 (6/10/14)
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Maintenance RTCSmp Built-In Temperature Controlled Hold-Line
8 Maintenance
Maintenance and servicing work other than cleaning
CAUTION
A good maintenance of the induction unit requires regular cleaning, care and servicing. The operator has to
ensure all components relevant for safety are in perfect working order at all times.
Best Practice: The induction unit is to be examined once a year by an authorized technician.
as described in this manual must be done by an
authorized service personnel.
Do not open the induction unit – dangerous
electric voltage inside!
The induction unit may only be opened by an
authorized service personnel.
9 Important Rules
Six Simple rules to ensure reliable and repeatable performance of your induction unit:
Keep kitchen temperature below 105°F (40°C).
Never place your induction units next to any grease generating or heat generating equipment.
Clean the intake filter at least once a week or as often as required.
Use only pans that fits the glass, do not use oversized pans.
Never pre-heat the pan. Place the pan on the cooking area only when you are ready to cook.
Do not use dented pans; it will cause damages to the electronics.
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line
10 Troubleshooting
Do not open the induction unit – dangerous electric
voltage inside!
The induction unit may only be opened by an
CAUTION
10.1 Common causes for induction unit failure
One or more of the following conditions may affect the function or contribute to the failure of the induction unit:
authorized service personnel.
STOP and DO NOT USE the induction unit if any part
of the unit is cracked or broken. Turn off the
induction unit immediately and if possible and safe,
disconnect the unit from the power supply. Do not
touch any parts inside the unit.
Using unsuitable cookware such as non-induction pans or oversized pans.
High ambient temperature.
Inadequate ventilation causing hot air to re-enter the induction unit through the air intake slots.
Dirty air intake filter.
Empty pans are left on the cook-top when the unit is ON.
Symptoms
When a malfunction occurs, the induction unit may be in one of the following states:
The induction unit stops working immediately.
The induction unit continues to work in a power reduction mode.
The induction unit continues to work as usual.
When the display shows an error code (e.g. E04), record the error code and contact your authorized service
agency.
Corrective steps
Use the following sections to locate the problem area(s) and to take only the corrective action(s) indicated. Ensure
you exercise safety precautions at all time.
Only an authorized service technician would have the training and correct tools to diagnose the internal
components accurately and thoroughly. Contact a Factory Authorized Service agency for assistance. For a list of
Garland authorized service agencies, please visit our website www.garland-group.com.
26 Part # 4532286 Rev 3 (6/10/14)
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line
T
10.2 Problems and Possible Causes
Problem Possible Causes Action To Take By Operator
Pan does not heat, digital
display is OFF (dark)
Pan does not heat.
If an error code is shown,
see next section.
Poor heating, digital
display is ON (shining).
No power supply. Check the electrical supply, e.g. power cable
plugged into the wall socket.
Check primary fuses.
Control knob is in OFF-position.
Defective induction unit. Ensure knob is in OFF-position and if possible
Pan is too small. Use a suitable pan with bottom diameter larger
Pan is not placed in the heating
zone; pan is not detected by sensor.
Unsuitable pan. Select a pan recommended for the induction
Defective induction unit. Ensure knob is in OFF-position and if possible
Pan is not suitable. Select a pan recommended for the induction
Air-cooling system obstructed. Verify that air inlet and outlet are not
urn control knob to an ON-position.
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
than 5” (12cm).
Place the pan in the center of the heating zone.
unit.
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
unit. Then compare the results.
obstructed. Ensure the Intake Air Filter is clean.
Unit does not react to
control knob positions
Power/heating level seems
to be reduced, fan is
working
Power/heating level seems
to be reduced, fan does
not work
After a longer permanent
operating time,
Power/heating level seems
to be reduced
NOTE: The fan starts when the ambient temperature in the control area exceeds 140ºF/60ºC. At heat
temperatures higher than 167ºF/75ºC, the controller automatically reduces the power to keep the unit in normal
operating conditions. The full power of the device is at heat sink temperature of 158
Ambient temperature is too high;
the cooling system is not able to
keep the induction unit in normal
operating conditions.
Defective induction unit. Ensure knob is in OFF-position and if possible
Defective control switch. Ensure knob is in OFF-position and if possible
Air-cooling system is blocked.
Internal fan is dirty.
Defective fan or fan control. Ensure knob is in OFF-position and if possible
Overheated induction coil; cooking
area is too hot.
Overheated oil in pan.
Pan is empty.
Verify that no hot air is sucked in by the fan.
Reduce the ambient temperature. The intake air
temperature must be lower than 104°F (40°C).
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Verify that air inlet and outlet are not
obstructed. Ensure the Intake Air Filter is clean.
Contact your authorized service agency.
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Switch the unit off. Safely remove pan. Wait
until the heating zone has cooled down before
turning the unit ON again.
o
F/70oC, running freely again.
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line
10.3 Troubleshooting with Error Codes (for Service Technicians)
To obtain the internal data for troubleshooting, you need an IR Adapter, proper connectors, and software. The
table below is a reference guide. For further information and assistance, please contact Garland Technical Service.
Error
Code
E01 Hardware overcurrent or coil is not connected(1) Check the Chafing Dish or Pan material, Check
E02 Software overcurrent (1) Check the Chafing Dish or Pan material.
E03 Heat sink overtemperature
E04 Empty cooking detektor
E05 Potentiometer defect or not connected (1) Check the potentiometer wiring.
E06 Temperature inside the generator too high.T >
E10 Reduction KK temperature
E12 Reduction internal temperature
E20 Faulty or not connected heat sink temperature
E21 Board sensor defect (1) Contact Garland.
E24 Temperature processor central unit > 100°C (1) Check installation (Airflow).
E30 Heat retention plate sensor 1 over temperature
E41 Heat retention plate sensor 2 over temperature
E42 Heat retention plate sensor 3 over temperature
E43 Reduction KK temperature
Reason Things To Check
wiring.
Check installation (Airflow).
T > 85°C (1)
Check sensor unit.
Total failure of the sensor unit or sensor unit not
Set point: 1080Ohm at 25°C
connected (1)
Check installation (Airflow).
80°C (1)
Check installation (Airflow).
T > 75°C (2)
Check installation (Airflow).
T > 70°C (2)
Contact Garland.
sensor (1)
Check warming process. Check sensor 1 Set point:
or defect (1)
1080Ohm at 25°C
Check warming process. Check sensor 2 Set point:
or defect (1)
1080Ohm at 25°C
Check warming process. Check sensor 3 Set point:
or defect (1)
1080Ohm at 25°C
Check installation (Airflow).
T > 75°C (2)
(1) Power supply is interrupted immediately.
(2) The unit works with reduced power.
28 Part # 4532286 Rev 3 (6/10/14)
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line
NOTES
Part # 4532286 Rev 3 (6/10/14) 29
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line
NOTES
30 Part # 4532286 Rev 3 (6/10/14)
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Installation and Operation Manual RTCSmp Built-In Temperature Controlled Hold-Line
CORRECT DISPOSAL OF THIS PRODUCT
This marking shown on the product indicates that the
product should not be disposed as household waste or regular
commercial waste. Instead it shall be handed over to the
applicable collection point for the recycling of electrical and
electronic equipment. By ensuring this product is disposed
correctly, you will help prevent potential harm to the environment
or human health, which could otherwise be caused by
inappropriate waste handling of this product.
For more detailled information regarding recycling of the product,
please contact your local city office, your waste disposal service or
your equipment dealer.
IMPORTANT Induction units, sent for disposal, can be
brought back into operation and their use should be avoided.
Part # 4532286 Rev 3 (6/10/14) Page 31
NOTE The unit is built with common electrical,
electromechanical, and electronic parts. No batteries are used.
NOTE The owner and operator are responsible for the proper
and safe disposal of the induction unit.
Page 32
Installation & Operation Manual
GARLAND BUILT-IN TEMPERATURE CONTROLLED INDUCTION HOLD-LINE with RTCSmp TECHNOLOGY
Garland Commercial Ranges Ltd.
1177 Kamato Road, Mississauga,
Ontario, CANADA L4W 1X4
T. 1-905-624-0260
F. 1-905-624-5669
www.garland-group.com
USA Sales, Parts and Service 1-800-424-2411
Canadian Sales 1-888-442-7526
Canada or USA Parts/Service 1-800-427-6668
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