Garland MCO-G-25 Installation Manual
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4
INSTALLATION AND
OPERATION MANUAL
THE “MASTER” HALF-SIZE
GAS CONVECTION OVEN
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The information contained herein, (including design and parts specifications), may be superseded and is subject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 # 18144082 (11/03/08) © 2005 Garland Commercial Industries, LLC
Part # 1844082 (11/03/08) Page 1
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
Enodis
Swallow e
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.
Part # 1844082 (11/03/08)Page 2
TABLE OF CONTENTS
IMPORTANT INFORMATION..........................................2
DIMENSIONS AND SPECIFICATIONS ..................................4
INSTALLATION......................................................5
Rating Plate ......................................................................5
Clearances .......................................................................5
Gas Connections .................................................................5
Ovens equipped with Casters ....................................................6
Electrical Connection ............................................................6
Ventilation and Air Supply ........................................................6
Assembly ........................................................................7
Double Deck Units ...............................................................7
OPERATION.........................................................8
Testing & Lighting ...............................................................8
Master 200 Solid State Control With Electromechanical Timer ......................8
In O Mode..................................................................8
Start Up......................................................................8
Fan Speed ...................................................................9
Cool Down...................................................................9
Temperature ................................................................. 9
Timer........................................................................9
PERFORMANCE RECOMMENDATIONS ................................9
COOKING GUIDE...................................................10
PROBLEMS/SOLUTIONS ............................................11
MAINTENANCE AND CLEANING.....................................11
Break-In Period .................................................................11
Exterior Cleaning ...............................................................11
Interior Cleaning ................................................................12
Fan Area Maintenance ..........................................................12
Motor Care .....................................................................12
Part # 1844082 (11/03/08) Page 3
DIMENSIONS AND SPECIFICATIONS
MODEL
NUMBER
NATURAL GAS PROPANE
4.0” WC, (10 mbar) 10.0” WC, (24.9 mbar) 120 VOLTS
Manifold Operating Pressure
MCO-G-5L
MCO-G-5R
MCO-G-25L
MCO-G-25R
60,000 BTU/hr
(17.6 kW/hr)
120,000 BTU/hr
(35.2 kW/hr)
60,000 BTU/hr
(17.6 kW/hr)
120,000 BTU/hr
(35.2 kW/hr)
INTERIOR DIMENSIONS, (PER DECK) SHIP WT.
MODEL # WIDTH HEIGHT DEPTH lbs. / kg
MCO-G-5 14.25” (362mm) 20” (508mm) 20.75” (527mm) 435/195
MCO-G-25 14.25” (362mm) 20” (508mm) 20.75”(527mm) 870/390
Gas Inlet: One @ 3/4" NPT Single Deck
One @ 1" NPT Double Deck
Gas Input Ratings shown here are for installations up to
2,000 ft. (610mm) above sea level. Specify altitudes over
2,000 ft.
8-21/32"
[220mm]
6' ELECTRIC
CORD OUTLET
4"
[102mm]
2-3/4"
[70mm]
ELECTRICAL
SUPPLY
Single Phase
60Hz, 6.0 Amps
6-ft. Line Cord Supplied
Single Phase
60Hz / 6.0 Amps
(2) 6-ft. Line Cords Supplied
Models shown are:
L, with controls on right side and
the door hinged on left side; R
has controls on left side with door
hinged on right side.
38-1/8"
[968mm]
39"
[991mm]
29-15/32"
[749mm]
16-3/4"
[425mm]
1"
[25mm]
[813mm]
6
[152mm]
32"
TOP VIEW
26"
[660mm]
SINGLE DECK
FRONT VIEW
3/4" N.P.T.
[19mm]
GAS INLET
REAR
GAS
INLET
9-1/2"
[241mm]
[25mm]
71"
[1803mm]
[152mm]
1"
32"
[813mm]
32"
[813mm]
6"
26"
[660mm]
DOUBLE DECK
FRONT VIEW
1" N.P.T.
GAS INLET
32"
[813mm]
9-1/2"
[241mm]
32"
[813mm]
14-3/4"
[375mm]
Part # 1844082 (11/03/08)Page 4
INSTALLATION
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/CGA-B149.1
or the Propane Installation Code, CAN/CGA-B149.2, as
applicable.
Before assembly and connection, check gas supply.
A. The type of gas for which the unit is equipped is stamp on
the date plate located behind lower front panel. Connect
a unit stamped “NAT” only to natural gas; connect a unit
stamped “PRO” only to propane gas.
B. If it is a new installation, have gas authorities check meter
size and piping to assure that the unit is supplied with
sucient amount of gas pressure required to operate the
unit.
C. If it is additional or replacement equipment, have gas
authorities check pressure to make certain that existing
meter and piping will supply fuel at the unit with not
more than 1/2” water column pressure drop.
NOTE: When checking pressure be sure that all other
equipment on the same gas line is on. An internal pressure
regulator is supplied with GARLAND Convection Ovens.
Regulator is preset to deliver gas at pressure shown on the
rating plate.
The appliance and its individual shut-o valve must be
disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of
1/2 PSI (3.45kPa.).
The appliance must be isolated from the gas supply piping
system by closing its individual manual
shut-o valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than
1/2 PSI (3.45 kPa).
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 located behind the lower front panel 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
specied. 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.
Clearances
Combustible and Non-Combustible Wall Clearance:
Side: 1.0” (25mm)
Rear: 1.0” (25mm)
NOTE: Adequate clearance must be provided for servicing
and proper operation.
Gas Connections
A readily accessible gas shut o valve of an approved type
must be installed in the gas supply line upstream of the
unit’s pressure regulator. A pipe joint compound resistant to
liqueed petroleum gases should be used on all pipe joints.
The American National Standards Institute mandates the
use of a pressure regulator on all commercial cooking
equipment. Garland provides an approved internal pressure
regulator with each unit.
When piping the gas supply for a double stack unit, note that
the supply inlet is 1” NPT as opposed to 3/4” for the single
deck. An undersized gas supply line may restrict the ow of
gas and aect the performance of the appliance. If there are
other gas appliances supplied by the same supply line, the
line must be sized to carry the combined volume without
suering a pressure drop of more than 1/2” water column at
the manifold of each appliance on the line at full rate.
Part # 1844082 (11/03/08) Page 5
T
INSTALLATION Continued
Ovens equipped with Casters
A. For an appliance equipped with casters, the installation
shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances,
ANSI Z21.69 /CSA 6.16, and a quick-disconnect device
that complies with the Standard for Quick-Disconnect
Devices for Use With Gas Fuel, ANSI Z21.41 / CSA 6.9,
and adequate means must be provided to limit the
movement of the appliance without depending on
the connector and the quick-disconnect device or its
associated piping to limit the appliance movement and
the location(s) where the restraining means may be
attached to the appliance shall be specied.
B. The front casters of the unit are equipped with brakes
to limit the movement of the oven without depending
on the connector and any quick-disconnect device or its
associated piping to limit the appliance movement.
C. The restraint can be attached to the unit near the gas
inlet. If the restraint is disconnected, be sure to reconnect
the restraint after the oven has been returned to its
originally installed position.
All gas burners and pilots need sucient air to operate. Large
objects placed in front of the unit may inhibit the ow of air
into the front of the oven and result in poor performance.
A good ventilation system is necessary for proper
performance. All Garland Convection Ovens must be
vented by installation under a powered vent canopy, or by
connection to a properly congured direct ue.
The ue opening is located at the top rear of the oven. Care
should be taken to avoid blockage of this opening.
When the installation of a canopy type exhaust hood is
impossible the oven may be direct vented. Before direct
venting check your local codes on ventilation.
It is recommended that a downdraft diverter be installed in
the direct ue. The parts necessary for proper installation of
direct ueing are available from Garland.
If a horizontal run must be used it should rise not less than
1/4” (6.25mm) for each linear foot of run. The ue should rise
2’ (60cm) to 3’ (90cm) above the roof line or 2’ (60cm) to 3’
(90cm) above any portion of a building within a horizontal
distance of 10 feet (3 meters).
Electrical Connection
A separate 10-amp service must be provided for each oven
section. For 115V usage, a cord and plug is provided. The
appliance, when installed, must be electrically grounded
in accordance with local codes, or in the absence of local
codes, with the National electrical code, ANSI/NFPA 70, or the
Canadian Electrical code, CSA C22.2, as applicable.
The 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-prong
receptacle. Do not cut or remove the grounding prong from
this plug.
A wiring diagram is attached to the rear of each oven.
ermination More than 10 feet (3 meters) from ridge
More than 10' (3 meters)
3' (90cm) Min.
Less than 10 feet (3 meters)
Ventilation and Air Supply
The appliance must be installed in a location in which the
facilities for ventilation permit satisfactory combustion of
gas and proper circulation of air within the available space.
If conning conditions do not allow for normal inltration of
necessary air, outside air must be introduced.
2' (60cm) Min.
3' (90cm) Min.
Termination Less than 10 feet (3 meters from ridge
Part # 1844082 (11/03/08)Page 6
INSTALLATION Continued
Assembly
All units are equipped with N.S.F. approved legs. These
legs must be installed to provide a minimum 6” (153mm)
clearance between the oor and the bottom of the unit in
order to meet national Sanitation Foundation requirements.
A. To install the legs, raise the front of the unit and block
it. Insert the two front legs into the conical leg retainers.
Repeat at the rear.
B. Level the unit by placing a carpenter’s-type level on one
of the oven racks, and adjust each leg by turning its “foot”
to raise or lower the height of the leg. The bottom of each
“foot” is hexagonal in shape so that a wrench may be
used.
Double Deck Units
A. Install legs as above to the bottom unit.
B. Remove the combustion chamber from the top unit and
raise it into place. Align the body sides and backs of the
two units.
C. Using the angle bracket provided, fasten the bottom
front of the top unit to the main top of the bottom unit,
near the center, as shown.
Angle Bracket
Top of Bottom Deck
Bottom of
Top Deck
G. Start by threading the two tailpipes. Be sure to use a pipe
thread compound that is suitable for use on gas ttings.
H. Next install the 90° street elbow on the nipple of the top
unit, and then install the male part of the union on the
street elbow.
I. Install the 3/4” x 3/4” x 1” tee nipple of the bottom unit.
J. Install the 28-1/4” connection pipe to the second 3/4”
inlet on the tee, then install the male part of the union to
the other end of the connection pipe. Be sure to slide the
union’s hex-shaped fastening ring over the connecting
pipe before installing the male half.
K. Connect the top and bottom units’ piping with the union
as shown.
CAUTION: Disconnect both units from electrical supply
before servicing.
Flue
Riser
Flue Boxes
3/4" Close
Nipple
Mounting
Plates
3/4" 90 Deg
Street Elbow
3/4" Standard
Female Union
28 1/4"
Connecting Pipe
SIDE VIEW
D. Replace the combustion chamber on the top unit,
and fasten the two units together at the rear with the
mounting plates and screws provided.
REAR VIEW
3/4" Close
Nipple
3/4" X 3/4" X 1"
Reducing Tee
1" NPT
Gas Inlet
E. Install the two ue boxes and the ue riser to the rear of
the stack as shown.
F. Assemble the interconnecting gas piping as shown.
Part # 1844082 (11/03/08) Page 7
OPERATION
Testing & Lighting
1. Turn on main gas valve. Remove the lower front cover
and open the control panel. Leak test all ttings and
connections upstream from the service valve. Use
approved gas leak detectors, soap solution or equivalent.
DO NOT USE A FLAME! Should any gas leaks be detected,
turn OFF main gas valve, correct the problem and retest.
2. Open shuto valve located below the control panel. Turn
the electrical supply on. Set the COOK/OFF/COOL switch
to the COOK position and adjust the thermostat knob to
the desired temperature. Electric spark will light the pilot
burner. Check all ttings again and correct any leaks and
recheck.
Replace all service panels and covers before operation.
NOTE: All electronic ignition systems are supplied with a
redundant gas valve. Therefore, the unit is not supplied with
an external pressure regulator.
NOTE: During installation there will be air in the gas line, this
air will have to bleed o before ignition can be established.
The electronic ignition system has a ninety second lock-out
as a safety device on all units. Therefore, several attempts
may be required before pilot ignition is established, wait ve
minutes after each attempt.
FOR YOUR SAFETY: KEEP YOUR APPLIANCE AREA FREE FROM
COMBUSTIBLES.
TO CONSERVE ENERGY Do not waste energy by leaving
controls at high temperature settings during idle periods.
Lower settings will keep oven warm and ready for next use
period. Reset controls as required for heavy load periods.
Master 200 Solid State Control
With Electromechanical Timer
In O Mode
When the oven is o, there are no lights or indicators.
Start Up
Press the Cook/O/Cool Down rocker switch to the “Cook”
position. The green lamp will light indicating the oven is
powered in cook mode.
The oven will begin to heat to the temperature set on the
thermostat dial. The amber lamp will light indicating the heat
is active. As the heat cycles on and o to maintain the set
temperature this light will go on and o accordingly.
Part # 1844082 (11/03/08)Page 8
OPERATION Continued
The door must be closed for the oven to operate in cook
Mode. Opening the door will cause the heat to stop. The
motor and fan will shut o. This is a safety feature.
Pressing the button to the OFF position cancels the cool
down and turns the oven o.
Temperature
Fan Speed
The temperature range is from 150°F to 500°F (66°C to 250°C)
The fan speed can be either high (1725RPM) or (1150 RPM).
The fan speed is controlled by the left rocker switch marked
high and low.
is controlled by rotating the temperature dial and aligning
the indicator to the desired temperature.
Timer
Cool Down
The timer is set by rotating the dial clockwise aligning the
Pressing the Cook/O/Cool Down rocker switch to the Cool
Down position activates the fan and motor to cool the oven
cavity.
Optimal cool down will be achieved with the door open
slightly.
indicator to the desired time cycle. The timer will count down
from 2 minutes to 60 minutes. At the end of the timing cycle
the buzzer will sound. The buzzer is turned o by rotating the
dial counter-clockwise to the o position as shown on the
control panel.
NOTE: Timer does not control heat.
PERFORMANCE RECOMMENDATIONS
Your GARLAND Convection Oven will give you the best
quality product and service if you familiarize yourself with
the following operation suggestions and information.
1. Preheat oven thoroughly (approximately. 20 minutes)
before use.
2. As a general rule, temperature should be reduced 25°
to 50° from that used in a standard/conventional oven.
Cooking time may also be shorter, so we suggest closely
checking the rst batch of each product prepared.
3. Use the chart of suggested times and temperatures as
a guide. These will vary depending upon such factors
as size of lead, temparature, and mixture of product
(particulary moisture) and density of product.
4. Keep a record of the times, temperature, and load sizes
you establish for various products. Once you have
determined these, they will be similar for succeeding
loads.
5. When practical, start cooking the lowest temperature
product rst and gradually work up to higher
temperatures.
the COOL DOWN switch to reach the desired temperature
before setting a new cooking temperature.
7. When loading oven, work as quickly as possible to
prevent loss of heat.
8. Oven will continue to heat even though the timer goes
o. Product should be removed from the oven as soon as
possible to avoid over cooking.
9. Center pans on racks and load each shelf evenly to allow
for proper air circulation within the cavity.
10. When baking, weigh or measure the product in each pan
to assure even cooking.
11. When re-thermalizing frozen casseroles, preheat the oven
100° over the suggested temperature. Return to cooking
temperature when the oven is loaded. This will help
compensate for the introduction of a large frozen mass
into the cavity.
12. Never place anything directly on the bottom of the oven
cavity. This obstructs the airow and will cause uneven
results.
6. If you nd that your previous temperature setting is more
that 10° higher than needed for succeeding loads, press
Part # 1844082 (11/03/08) Page 9
NOTE: Moisture will escape around the door when baking
products with heavy moisture content, such as chicken,
potatoes, and etc. This is normal.
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