Garland MCO-GS-10ARBY Installation Manual

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4

INSTALLATION AND

OPERATION MANUAL

"THE MASTER"

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The information contained herein, (including design and parts specifications), may be superseded and is subject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: [phone]
Fax: [phone]

Part # 1955200 Rev 5 (03/19/10) © 2005 Garland Commercial Industries, LLC

GARLAND COMMERCIAL RANGES, LTD.

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

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.

Page 2

Part # 1955200 Rev.5 (03/19/10)

CONTENTS

IMPORTANT INFORMATION.............2

DIMENSIONS & SPECIFICATIONS ........4

INTRODUCTION........................5

INSTALLATION.........................5

Installation Notes: ............................5

Installation Of Ovens Equipped With Casters . . 5

Installation Of Double Deck Models ...........6

Gas Connection ..............................7

Electrical Connection ........................7

Ventilation & Air Supply ......................7

Testing & Lighting Instructions ...............8

OPERATION............................9

Master 200 Solid State Control With

Electromechanical Timer .....................9

In O Mode..............................9

Start Up.................................. 9

Fan Speed ............................... 9

Lights....................................9

Cool Down...............................9

Master 475 Electronic Programmable Control 12

Manual cooking.........................12

Manual cooking using Cook-N-Hold...... 12

Programming Product Keys (Master 475) . 13
Cooking using the product keys

(Master 475).............................14

Verifying hold time (Master 475)..........14

Cooking with the Shelf Timer

(Master 475).............................14

PERFORMANCE RECOMMENDATIONS . . 15

COOKING GUIDE......................16

COOK AND HOLD .....................17

PROBLEMS / SOLUTIONS ..............18

CLEANING & MAINTENANCE...........19

Break-In Period.......................... 19

Exterior Cleaning ........................19

Interior Cleaning ........................ 19

Fan Area Maintenance...................19

MOTOR CARE.........................20

Temperature ............................. 9

Timer: .................................. 10

Master 450 Electronic Control With
Cook-N-Hold And Master 455 Electronic

Control With Cook-N-Hold & Core Probe .....10

In O Mode.............................10

On Start Up ............................. 10

Controller Keys..........................10

Fahrenheit/Celsius....................... 11

Operating the Controls .................. 11

Cook-N-Hold Operation ................. 12

Core Probe Operation ................... 12

Setting Setback Feature ................. 12

Part # 1955200 Rev.5 03/19/10) Page 3

DIMENSIONS & SPECIFICATIONS

Single-Deck

Models

Int. Dimensions :In (mm) Ext. Dimensions: In (mm) Ship Wt Ship Dim.

W H D W H * D Lbs/kg Cubic Ft.

Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 57-1/2 (1461) 41-1/4(1048) 515/230 64

Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 57-1/2 (1461) 44-1/2(1130) 545/245 64

Double-Deck

Models

Int. Dimensions: In (mm) Ext. Dimensions: In (mm) Ship Wt. Ship Dim.

W H D W H * D 2@Lbs/kg Cubic Ft.

Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 70-1/2 (1791) 41-1/4(1048) 1030/465 128

Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 70-1/2 (1791) 44-1/2(1130) 1090/490 128

*Height with or without standard casters. Height with low prole casters (double deck) is 68-1/2" (1740mm).

Input Ratings, Nat & Pro Electrical Specications

Models

BTU/hr kW Equiv. Gas Inlet 120V/1Ph. 240V/1Ph.

Single Deck 60,000 17. 6 (1 )@ 3/4" NPT (1)@9.8A (1)@ 5.2A

Double Deck 120,000 35.2 (1 )@1" NPT (2)@9.8A (2)@ 5.2A

1" REAR

GAS INLET

32-1/8"

[816mm]

1 4-3/4"

[375mm]

D

(includes
fan motor)

1 7-3/4"

[451mm]

-1/4"

1

[32mm]

[816mm]

H

[645mm]

7-3/4"

[197mm]

3/4"

[19mm]

32-1/8"

25-3/8"

3/4" N.PT.

GAS INLET

FLUE: 2-3/8" x 5"

[60mm x 1 27mm]

T OP VIEW

38"

[965mm]

SINGLE DECK
FR ONT VIEW

2"

[51mm]

38-1/4"

[972mm]

11-1/2"

[292mm]

3/4" REAR

GAS INLET

[1386mm]

34"

[864mm]

54-9/16"

1 -1/4"

[32mm]

32-1/8"

[816mm]

H

32-1/8"

[816mm]

6-1/4"

[159mm]

Installation Notes:

Combustable Wall Clear­ances:

Sides: 1" (25mm)
Back: 3" (76mm)

Entry Clearance:

DOUBLE DECK

T VIEW

FR ON

Operating Pressure:

Natural: 4.5" WC (11 mbar)
Propane: 10" WC (25 mbar)
Max 13.8" WC @ 70°F (21°C)

NOTE: Data applies only to
North America

Crated: 47" (1194mm)
Uncrated: 32-1/2" (826mm)

Notes:

1. Standard electrical specications include motor requirements.

2. (120V units) 115V 3/4 HP, 2-speed motor; 1140 and 1725 rpm 60Hz

3. (240V units) 200-240V, 3/4 HP, 2-speed motor; 1140 and 1725 rpm, 60Hz

4. A 6 ft. line cord is provided for each 120V deck with a (NEMA #5-15P) plug.

5. Garland recommends a separate 15 AMP circuit for each 120V unit.

32-1/8"

[816mm]

35-7/16”

[900mm]

Gas Input ratings shown here are for installations up to 2,000-ft. (610m) above sea level. Specify altitudes over 2,000 ft.
Commercial cooking equipment requires an adequate ventilation system. For additional information, refer to the National Fire
Protection Association’s standard NFPA96, “Vapor Removal from Cooking Equipment.” (NOTE: For North America only)
Please specify gas type when ordering.

Page 4

Part # 1955200 Rev.5 (03/19/10)

INTRODUCTION

CONGRATULATIONS! You have just purchased the nest
commercial cooking equipment available anywhere.

Like any other ne, precision built appliance, it should be
given regular care and maintenance. Periodic inspections by
your dealer or a qualied service agency is recommended.
When corresponding with the factory or your local authorized

factory service center regarding service problems or
replacement parts, be sure to refer to the particular unit by
the correct model number (including the prex and sux
letters and numbers) and the warranty serial number. The
rating plate located behind the lower front panel (below the
oven doors) contains this information.

INSTALLATION

Installation Notes:

Combustible and Non-Combustible Wall Clearance:
Side: 1.0" (25 mm)
Rear: 3.0" (76 mm).

NOTE: Adequate clearance must be provided for servicing
and proper operation.

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
specications. 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 stamped

on the data plate located behind lower front panel.
Connect a unit stamped "NAT" only to natural gas;
connect a unit stamped "PRO" only to propane.

B. If it is a new installation, have gas authorities check meter

size and piping to assure that the unit is supplied with
sucient 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
that 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.

Part # 1955200 Rev.5 03/19/10) Page 5

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 (3.45 kPa).

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).

Installation Of 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 specied.

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.

INSTALLATION Continued

Installation Of Double Deck Models

A. Position insert in bottom leg opening and tap insert up

into leg till it seats at collar. Attach six inch (6") legs to
lower oven section. Raise unit or lay on its left side. Place
the front legs on the oven so as to line up with four (4)
attaching bolt holes. Secure leg to oven frame using (4)
3/8-16 x 3/4 bolts and washers provided. Repeat at rear of
unit.

B. Remove lower front cover of top deck (located under oven

doors). Raise top deck into place and line up body sides
and back of the unit. Fasten the rear of the units together,
with the stacking bracket, using (6) 1/4-20 machine
screws, lock washers and nuts, (provided).

C. Install the interconnecting ue parts, carefully following

the instructions contained in the stacking kit. Pay
particular attention to the type of ovens you are stacking
and be sure to follow the corresponding instructions.

D. Assemble the stacking pipes provided in the stacking

kit as shown in the diagram at the top of this page. This
allows both ovens to be supplied by a single gas line. The
minimum recommended size of a single supply line for
two stacked ovens is 1 inch. Use a pipe thread compound
that is intended for use on propane gas piping and be sure
to check for leaks before nalizing the installation.

90 Degrees Street Elbow

20 1/2" Nipple

3/4" to 1"
Bell Reducer

3" Nipple

3/4" Union

3" Nipple

90 Degrees Street Elbow

CAUTION:

DISCONNECT BOTH UNITS FROM

ELECTRICAL SUPPLY BEFORE SERVICING.

E. Check leveling of unit four (4) ways (using a common

carpenter's level on the rack inside the oven).

F. Plug the cord set of each unit into a 115-Volt power supply

outlet.

G. Maintain clearance from combustibles.

Each gas appliance shall be located with respect to building
construction and other equipment so as to permit access to
the appliance. Such access and clearance may be necessary
for servicing and cleaning.

POWER FAILURE

In the event of a power failure, no attempt

should be made to operate this oven.

IMPORTANT

All gas burners and pilots need sufficient air

to operate and large objects should not be

placed in front of this oven, which would

obstruct the airflow through the front.

Objects should not be placed on main top

rear of oven while in use. This could obstruct

the venting system of the unit's flue products.

Page 6

Part # 1955200 Rev.5 (03/19/10)

INSTALLATION Continued

Gas Connection

The 1" NPT inlet at the rear must be considered in piping the
gas supply for double stack units or ¾" NPT for individual (or
single deck) connections. Undersized gas supply line(s) may
restrict the gas supply and aect performance. If other gas
appliances are supplied by the same supply line, the supply
line must be sized to carry the combined volume without
causing more than 1/2" pressure drop at the manifold of each
appliance on the line at full rate.

Recommended supply pressures are 7" WC, (NAT), and
11" WC, (PRO); ± 5%. (Must not exceed 13.8" WC [NAT], and
15" WC [PRO]).

Electrical Connection

A 15 AMP service must be provided for each oven. For 115
VAC usage, a cord and plug (NEMA #5-15P) is provided but
connection to the electrical service 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.

This appliance is equipped with a three-prong (grounding)
plug for your protection against shock hazard and should
be plugged directly into a properly grounded three-prong
receptacle.

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, in the absence
of local codes, refer to the National Fuel Code NFPA 54, ANSI
Z223.1 (latest revision).

If the unit is to be connected directly to a direct ue, it is
necessary that draft diverter be installed to insure proper
ventilation.

DRAFT DIVERTER

DO NOT CUT OR REMOVE THE

GROUNDING PRONG FROM THIS PLUG.

A wire diagram is axed to the rear of the unit.

Ventilation & Air Supply

Proper ventilation is highly important for good operation.
There are only two choices for properly venting an oven: 1)
canopy hood style or 2) direct venting. The ideal method
of venting a GAS Convection Oven is through the use of a
properly designed canopy, which should extend 6" (150 mm),
beyond all sides of the appliance and 6'6" (1950 mm) from the
oor.

A strong exhaust fan will create a vacuum in the room. For an
exhaust system vent to work properly, exhaust and make-up
air must be balanced properly. For proper air balance contact
your local H.V.A.C. contractor.

All gas burners and pilots need sucient air to operate and
large objects should not be placed in front of this oven, which
would obstruct the airow through the front. Installation Of A
Direct Flue

Direct venting, should be positioned on the main top and
fastened with sheet metal screws provided.

NOTE: Each oven has been factory tested and adjusted prior
to shipment. It may be necessary to further adjust the oven
as part of a proper installation. Such adjustments are the
responsibility of the installer. Adjustments are not considered
defects in material and workmanship, and they are not
covered under the original equipment warranty.

DO NOT UNDER SIZE VENT PIPE!

This can cause resistance to ow and impede good venting.
We suggest that if a horizontal run must be used it should
rise no less than 1/4" (6.25mm) for each linear foot of run, and
after a total of 180° of bends you should increase the size of
stove pipe by two (2") inches. The ue should rise 2' (60cm) to
3' (90cm) above the rooine or 2' (60cm) to 3' (90cm) above
any portion of a building within a horizontal distance of 10
(3 meters) feet.

The following diagram is only one example from the National
Fuel Gas Code Book NFPA 54, ANSI Z223.1, 7.5.3:

Part # 1955200 Rev.5 03/19/10) Page 7