Garland S280-45R Installation Manual

INSTALLATION AND

OPERATION MANUAL

STARFIRE AND STARFIRE SENTRY

SERIES GAS OPERATED RESTAURANT

RANGES, FRYERS & BROILERS

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The information contained herein, (including design and parts specifications), may be superseded and is subject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

185 East South Street Freeland, Pennsylvania 18224 Phone: (570) 636-1000 Fax: (570) 636-3903

Part # 138683 (01/08) Page 1

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4 CANADA Phone: 905-624-0260 Fax: 905-624-5669

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND Telephone: 081-561-0433 Fax: 081-848-0041

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 # 1382683 (01/08)Page 2

Part # 138683 (01/08) Page 3

TABLE OF CONTENTS

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

SPECIFICATIONS............................. 4

Gas Input Information................................4

Gas Connections – All Models.........................4

Installation Clearances................................4

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

General Information..................................5

Rating Plate..........................................5

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

Gas Supply...........................................5

Appliances Equipped with Casters ....................6

Appliances Equipped with Legs.......................6

Ventilation and Air Supply............................6

Mounting Instructions for Backguards, Low Prole Backguards, Single-Deck High Shelves, Double Deck High Shelves, Salamanders and

Cheesmelters.........................................6

Testing and Adjustments .............................7

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

Installation of a Common Front Rail & Backguard ......7

Assembly of Broiler...................................8

Sanitary Countertop Seal.............................8

Assembly of Optional Stands.........................8

OPERATING INSTRUCTIONS .................. 9

Starre Ranges.......................................9

Open top burners..................................9

Hot Top Sections...................................9

Thermostat Controlled Griddles....................9

Valve Controlled Griddles ..........................9

Griddle/Broiler (Models H281, 282, 283, 285) ........9

Griddle/Broiler (Model ST283).....................10

Oven, (Standard)..................................10

“RC” Convection Ovens............................10

Starre Sentry Ranges...............................11

General Notes ....................................11

Open Type Hot Plate..............................11

Solid Hot Tops....................................12

Oven (Standard) ..................................13

“RC” Convection Ovens............................13

Fryers and Broilers...................................13

Range-Match Broilers.............................13

Range-Match Fryers...............................14

Fryer Burner ......................................14

PRODUCT APPLICATION INFORMATION...... 15

General.............................................15

Open Burners.......................................15

Hot Tops............................................15

Griddle Tops ........................................16

Oven (Standard).....................................16

Range Base Convection Oven........................16

ADJUSTMENTS.............................. 17

Pilot Burner Adjustment.............................17

“Minimum” Flame Setting ...........................17

Burner Gas / Air Adjustment .........................18

FDO Heavy Duty Oven control.......................18

BJWA Griddle Thermostat ...........................19

MAINTENANCE AND CLEANING..............20

Seasoning...........................................20

Griddle...........................................20

Cast Iron top Grates...............................20

Cleaning............................................20

Painted Finishes...................................20

Fryer Thermostat....................................20

Stainless Steel.....................................21

Oven Interior (Porcelain Enamel)...................21

Oven Interior – Optional Continuous Clean ........21

Griddle...........................................22

Open Top Burners.................................22

Cast Iron Top and Ring Grates .....................22

Porcelain Top and Ring Grates .....................22

Hot tops..........................................22

TROUBLESHOOTING ........................23

Oven (Standard & Convection).......................23

Convection Ovens Only..............................24

Open Burner – Models not Equipped with

Flame Supervision Device ...........................24

Open Burner – Models Equipped with

Flame Supervision Device ...........................25

Hot Top / Griddle / Broiler............................26

Fryers...............................................27

WIRING DIAGRAMS.........................28

SPECIFICATIONS

Installation Clearances

Minimum Installation Clearance To Adjacent

Combustible Walls &Type Of Floor Or Base.

TYPE OF

EQUIPMENT

Ranges 6” (152mm) Combustible

Fryers 6” (152mm) Combustible

Broilers** 0” Non-combustible

**For installation in non-combustible locations only

SIDES AND

REAR

TYPE OF

FLOOR/BASE

Gas Connections – All Models

TYPE OF

EQUIPMENT

Ranges 3/4 inch N.P.T.

Fryers 1/2 inch N.P.T.

Broilers 3/4 inch N.P.T.

Gas Input Information

BURNER TYPE B.T.U.’S/HOUR-

Oven – Standard or “RC” 30,000 Space Saver Oven 25,000 Open Burner 24,000,(Nat) / 20,000,(Pro) Hot Top, (in lieu of two open burners) 18,000 Griddle, (in lieu of two open burners) 18,000 Hot top, Front Fired 37,000 Broiler 15,000 Raised Griddle/Broiler (H/S/ST283) 13,000

MANIFOLD

INLET SIZE

BASIC MODEL NUMBER TOTAL B.T.U.’S/HOUR

H28 (-E) / ST28 (-E) 121,000 H28S/28S (-E)/ST28S(-E) 96,000 G30A 85,000 G30A-T 50,000 (S,ST) 286 (-E) H286 H286RC/ (S,ST ) 286RC(-E) 174,000 (S,ST)286S (-E)/H286S 144,000 (S,ST) 288 (-E)/H288 242,000 (S,ST)288S (-E)/H288S 222,000 (S,ST)284 (RC,RC2)/H284 (RC,RC2) 300,000 H287 (RC) 270,000 H282 (RC) 222,500 (H/S/ST)283 (RC,RC2) 257,500 H281 (RC) 203,000 H285 (RC) 238,000 H289 (RC,RC2) 358,000 H289S (RC) 323,000 (S,ST,H) 280-18B 45,000 (S,ST,H)280-24B 60,000 (S,ST,H)280-30B 75,000 (S,ST,H)280-36B 90,000 (S,H)35-280(ST,SD,SC) 110,000 ST280-45R 104,000 ST280-45(S,T) 74,000 ST24GS 39,000

Part # 1382683 (01/08)Page 4

Part # 138683 (01/08) Page 5

INTRODUCTION

General Information

1. Damage check: Check carton or crate for possible damage incurred in shipping. After carefully uncrating, check for “concealed” damage. Report any damage immediately to your carrier.

2. The correct type of gas for which the unit was manufactured is noted on the rating plate, and only this type of gas must be used.

3. The gas pressure must be checked when the unit is installed to ensure that the operating gas pressure is the same as that specied on the rating plate. If necessary, pressure adjustments may be made at the pressure regulator, supplied on each appliance.

4. Have a qualied gas technician check the gas pressure to make certain that the existing gas facilities, (meter, piping, etc.), will deliver the volume, (BTU’s), of gas required for proper operation with no more than 0.50” water column pressure drop. When checking pressure, be sure that all the equipment on the same gas line is turned to the “ON” position.

5. Make certain that new piping, joints and connections have been made in a clean manner, and have been purged, so that the piping compound, chips, etc., will not clog pilots, valves, and/or controls. Use pipe joint sealant that is approved for use with natural and liqueed petroleum gases.

6. WARNING: Check gas connections for leaks using soap solutions or similar mean. DO NOT CHECK WITH AN OPEN FLAME.

Rating Plate

All burner input ratings are shown on the rating plate of each unit which can be located as follows:

Ranges – Remove lower front panel, (located on main bottom).

Broilers – Remove upper front panel, (located on the top left corner).

Fryers - Open fryer door, (located on inside of fryer door.)

When corresponding with the factory or your local authorized service agency regarding service or parts, be sure to refer to the particular unit by the correct model number (including prex and sux letters and numbers) and the serial or code number. The rating plate axed to the unit contains this information.

INSTALLATION

Gas Supply

Before assembly and connection, check gas supply.

A. The type of gas for which the unit is equipped is stamped

on the rating plate, (refer to “Rating Plate “above). Connect a unit stamped “NAT” only to natural gas, and a unit stamped “PRO” only to propane.

B. In a new installation, have the gas authorities check

meter size and piping to ensure that the gas supply will deliver sucient pressure to operate the unit properly.

C. When adding or replacing equipment, have gas

authorities check gas pressure to ensure that the existing meter and piping will supply fuel to the appliance with no more than 1/2 “ water column pressure drop during operating.

D. Before turning on the main gas supply, check the unit to

be certain that all the valves are in the “OFF” position.

E. When checking gas pressure, be sure that all other

equipment on the same gas line is turned “ON.” A preset gas pressure regulator is supplied with GARLAND Restaurant Series Equipment. It may be necessary to adjust the regulator to deliver fuel at the pressure shown on the rating plate.

INSTALLATION Continued

F. In Canada, the installation must comply with local codes,

or in the absence of local codes, with the Installation codes for Gas Burning Appliances and Equipment CAN/ CGA-B149.1 and B149.2, (or latest edition), and with the Canadian Electrical Code (C22.1)(latest edition).

In the United States the installation must conrm with the National Fuel Gas Code ANSI Z223.1, (or latest edition). NFPA No. 54, (or latest edition), and the National Electrical Code ANSI/NFPA 70, (latest edition), and/or local codes to ensure a safe and ecient operation.

G. The appliance and its individual shut-o (supplied by

others) must be disconnected from the gas supply piping system during any pressure testing of that system at pressures in excess of 1/2 PSIG (3.45 KPA). The appliance must be isolated from the gas supply piping by closing its individual manual shut-o (supplied by others) during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSIG (3.45 KPA).

H. Adequate clearance must be provided for servicing and

proper operation.

Appliances Equipped with Casters

Ventilation and Air Supply

Proper ventilation is highly essential for optimum performance. The ideal method of ventilating open-top equipment is the use of a properly designed canopy which should extend six inches, (152mm), beyond all sides of the appliance(s) and six feet, six inches, (1981mm), above the oor.

A strong exhaust will create a vacuum in the room. For an exhaust vent to work properly, replace air must enter the room. The amount of air that enters must equal the amount exhausted.

All gas burners and pilots need sucient air to operate. Large objects should not be placed in front of the appliance(s) which would obstruct the ow of air into the front.

Mounting Instructions for Backguards, Low Prole Backguards, Single-Deck High Shelves, Double Deck High Shelves, Salamanders and Cheesmelters.

Bolt "A"

A. The installation shall be made with a connector that

complies with the Standard for Connectors for Moveable Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda Z21.69B2006/CSA 6.16B-2006 (or latest edition), and a quickdisconnect device that complies with the Standard for Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/ CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or latest edition).

B. The front casters on the appliance are equipped with

brakes to limit the movement of the appliance without placing any strain on the connector or quick disconnect device or its associated piping.

C. Please be aware: required restraint is attached to a

bracket, (which is located on the rear caster closest to the gas connection), and if disconnection of the restraint is necessary, be sure to reconnect the device after the appliance has been returned to its original position.

Appliances Equipped with Legs

Raise the front of the appliance and block. Do not lay the appliance on its back. Position a leg insert in leg retainer opening and tap upward until the insert seats at the collar ange. Repeat leg insert installation for the other three legs and adjust all four legs to the same height. Legs can be further adjusted to level the appliance and to compensate for uneven ooring.

Upright

Burner Box Side

1/4" x 3/4" Type "B" Washer Hex Head SMS 4 Req'd

A. Rear of range must be easily accessible.

B. Remove the at-head bolt “A” from each side of the

backguard only when the unit will be placed against another appliance with a backguard, shelf, or broiler.

C. Place the backguard, high shelf, salamander, or

cheesmelter on the rear of the range, slipping the support brackets into the openings in the burner box side.

Part # 1382683 (01/08)Page 6

Part # 138683 (01/08) Page 7

INSTALLATION Continued

D. Securely fasten the support brackets to the burner box

sides with (4) 1/4-20 x 3/4 slot truss head machine screws, or (4) #10B x 1/2 Phillips sheet metal screws. (Hardware package is supplied).

E. Remove front panel.

F. If the appliance is banked with others that have

backguards installed, replace the at head bolts removed in Step B so that the upright of the backguard is fastened to upright of the adjacent backguard.

G. Replace the front panel(s).

Testing and Adjustments

All ttings and pipe connections must be tested for leaks. Use approved gas leak detectors, soap solution or equivalent, checking over and around all the ttings and pipe connections. DO NOT USE A FLAME! Accessibility to all gas lines and ttings require that valve panel(s) lower front panel(s), and/or oven rack(s) be removed. It may be necessary to remove, or at least raise and securely prop griddle(s), hot top(s), and /or top grate(s). All parts removed, (including fasteners), should be stored safely for reinstallation.

1. Be sure that all valves and thermostats are in the “OFF” position.

2. Turn on the main gas supply valve. Light all pilots.

3. Leak test all valves and ttings as described above. Correct any leaks as required and recheck.

4. Shut o all valves and set thermostat dials to “OFF” or lowest position.

For ease of attaching the supply line, there is a removable cover on the terminal box.

Permanent connection to the electrical service must comply with local codes, or in the absence of local codes, with the national electrical code.

A wiring diagram is attached to the rear of each appliance

Installation of a Common Front Rail & Backguard

1. All units must be properly aligned and leveled.

2. Remove the control panels on fryers and preparation tops. Loosen the main top to allow the rail ange to t between the main top and the frame.

3. The rail ange must be tucked under all the main tops and fastened to the framework.

4. The front rail is anchored at the front using spacers and screws provided.

5. Install connecting brackets between each pair of units to receive backguard and pull the units together.

6. Install bayonet backguard by sliding it down over the rear outer anges.

NOTE: Open burner top grates and preparation tops have rear return ange which is placed inside the rear backguard.

BACKGUARD

RAIL FLANGE

CONNECTING BRACKETS

All units are tested and adjusted at the factory, however,

REAR OUTER FLANGE

burners and pilots should be checked upon installation and adjusted if necessary.

Electrical Connection

IMPORTANT – This appliance must be electrically grounded in accordance with local codes, or, in the absence of local codes, with the national Electrical code.

When the appliance is ordered and equipped for 220/240 volt operation, the supply line must be connected to the wiring terminations located inside the terminal box at the rear of the appliance.

BROILER AND FRYER REPRESENT TYPICAL UNITS

CHANNEL BRACKETS

SWING IN FOR

SHIPPING

INSTALLATION Continued

Assembly of Broiler

Steel Grate Rods

Each broiler is supplied with (14) 15”/381mm, (-18B), 21”/533mm, (-24B), 26” /660mm, (-30B), or 31”/787mm, (-36B) long steel rods. These rods are to be installed in the grooves on the support brackets, which are atop the burners.

Briquettes

For best cooking results, it is recommended that the correct amount of briquettes are installed in the broiler. Refer to the table and drawing below for the proper arrangement of briquettes. When all the briquettes have been placed as instructed, install the top grate sections.

MODEL -18B -25B -30B -36B

Rows front to rear 7777

Rows left to right 7 11 14 17

Sanitary Countertop Seal

When the broiler is installed on a countertop, the National Sanitation Foundation, (NSF), International recommends that it be sealed in accordance with NSF standards per the following instructions:

1. Unit should be located on a non-combustible, level countertop surface.

2. Thoroughly clean the bottom perimeter of the broiler and the countertop around the bottom of the broiler.

3. Apply a generous bead of silicone sealant around the entire outside perimeter of the broiler bottom.

4. The broiler can be secured to the countertop by inserting the 3/8-inch diameter crating bolts through the counter from the bottom, (via predrilled 1/2” diameter holes), and threading them into the nut inserts in the bottom of the nit.

5. Smooth the silicone sealant with a nger or tool to provide a cover seal.

Assembly of Optional Stands

Space briquettes evenly on rods in number of rows and columns specied for your particular model.

1. Fit stand ends together.

2. Secure stand together with (8) 10-24 machine screws, lock washers and 10-24 hex nuts, (provided). Use only the front and back pieces.

3. If the stand exceeds a four, (4), foot length, use the optional cross member. Optional cross member mounting brackets are secured with ten, (10) each of the following, (provided): 10-24 machine screws, 1/4-inch lock washers, and 10-24 hex nuts.

4. Position a square foot insert in the bottom of one of the legs, and use a light hammer to tap the insert upward into the leg until it seats at the collar ange.

5. Repeat step 4 for each.

Part # 1382683 (01/08)Page 8

Part # 138683 (01/08) Page 9

OPERATING INSTRUCTIONS

Starre Ranges

Open top burners

1. Remove top grates and ring grates.

2. Check ash tubes to see that they are properly positioned on burner charge ports.

3. Light pilots.

4. Replace top grates and ring grates.

5. Turn valve completely on. Burner ame should be 1/2”, (13mm), stable blue ame, and should impinge on the bottom of a pot placed on the ring.

CAUTION: Should burner ignition fail within 5 seconds, turn the burner valve o and repeat steps 1 through 5. If ignition continues to fail, consult your factory authorized service agency.

Shut Down

1. Turn all valves to the “OFF” position.

2. If the unit is to be shut down for an extended period of time, close the in-line gas valve.

Hot Top Sections

1. Raise or remove hot top sections. Each burner has one pilot located at the front right side of the burner.

2. Light pilots. The pilot burner should be adjusted to provide for rapid ignition of the burner.

3. Turn the burner valve on. A sharp blue ame should be approximately 1/4”, (6mm), high.

4. Replace hot top sections.

Thermostat Controlled Griddles

See griddle seasoning before use.

1. Raise griddle at front and securely block.

2. Light pilots located at the front right side of each burner

3. The sensing bulbs must be fully inserted into their individual holders, which are located on the underside of the griddle.

4. Set the thermostat to its maximum setting. The burner should have a 5/16”, (8mm), stable blue ame.

5. Lower the griddle carefully into position, being very careful not to leave any part of the capillary tube in the burner compartment.

Valve Controlled Griddles

See griddle seasoning before use.

1. Raise griddle at front and securely block.

2. Light pilots located at the front right side of each burner.

3. Turn burner valves completely on. Burners should have 1/2” to 5/8”, (13mm to 16mm), stable blue ame.

4. Lower griddle carefully into position.

Griddle/Broiler (Models H, , , )

See griddle seasoning before use.

Before turning on main gas supply, be sure all burner valves are in the “OFF” position.

1. Eight (8) ceramic bricks are supplied with each range. These ceramics are to be placed in the burner section of the griddle / broiler before it is put into operation.

2. Each burner has a ange on each side which will serve as a rest for a pair of ceramics. Position two ceramics between each pair of burners with the projections facing downward. Place two ceramics between the outside burner on each side, using the side lining ledges as the outer support.

3. Light the pilots located in the broiler section.

4. Turn the burner valves completely on. Burners should exhibit a 5/16” stable blue ame.

CAUTION: Gas will ow to the top burners even if the pilots are not lit. Gas will not be interrupted. It is the responsibility of the installer to check the ignition of all burners and ensure that it is proper. SHOULD IGNITION FAIL AFTER 10 SECONDS, TURN THE BURNER VALVE OFF, WAIT 5 MINUTES AND TRY AGAIN.

OPERATING INSTRUCTIONS Continued

Griddle/Broiler (Model ST)

See griddle seasoning before use.

1. One pilot serves three burners via a lighter burner.

2. Push in the valve knob and turn counter-clockwise to the ignition position.

3. While holding the knob fully in, depress the ignitor button and visually conrm that the pilot lights. If the pilot does not light, repeatedly press the ignitor button until ignition is achieved.

4. After the pilot is lit, continue to hold the valve knob in for at least 20 seconds, then release it. If the pilot goes out, wait ve, (5), minutes, then repeat the procedure.

5. When the pilot is established, push in the valve knob again and turn it counter-clockwise to the full ame position, igniting the main burner.

6. For low ame or simmer, push in the valve knob and turn it to the low ame position.

7. To turn the burner o, push in and turn the valve knob to the circular “OFF” symbol.

Shut down

1. Turn all gas valves o.

2. If the unit is to be shut down for an extended period of time, turn the in-line service valve to the “OFF” position, (this valve is not factory supplied).

Oven, (Standard)

Lighting

1. Remove oven bottom(s).

2. Depress and hold the red reset button, located at the lower front of the oven, (beneath the oven door), while lighting the oven pilot. Continue to hold the reset button for at least 60 seconds after the pilot is lit. Release the button. If the pilot does not stay lit, wait ve, (5) minutes, then repeat the procedure.

LIGHT BURNER THRU INSIDE OF OVEN

RESET BUTTON ON SAFETY

Shut Down

1. Turn all valves and thermostats to the “OFF” position, or lowest setting.

2. If the range is to be shut down for an extended period of time, close the in-line gas valve.

Relighting

1. Turn all gas valves o.

2. Wait ve, (5), minutes.

3. Follow procedure under “LIGHTING” at left.

W/MATCH

“RC” Convection Ovens

For 115v usage, a cord and plug is provided but connection to the electrical service must comply with local codes; or in the absence of local codes, with the Canadian Electrical Code C22.1, (or latest edition), or with the National Electrical Code, ANSI/NFPA No. 70 (or latest edition).

WARNING: Electrical Grounding Instructions.

The appliance is equipped with a three pronged (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-pronged receptacle. Do not cut or remove the grounding prong from this plug.

Part # 1382683 (01/08)Page 10

Part # 138683 (01/08) Page 11

OPERATING INSTRUCTIONS Continued

POWER FAILURE NOTE: In the event of a power failure, no attempt should be made to operate this oven. This oven is gas operated but has electrical features, motor and door switches.

A wiring diagram is attached to the rear of this unit and a copy is included in this manual for your use.

Lighting Instructions

REST BUTTON ON SAFETY PILOT IGNITOR BUTTON

1. Using the access through the louver panel hold the reset button (RED) located on the oven safety valve. (See prior)

2. Using the access hole located below the louver in the panel, push the RED IGNITOR BUTTON continuously until the oven pilot ignites. (See prior)

3. If the pilot does not stay lit after you release the reset button, wait 5 minutes and repeat Step 2 and hold the reset button approximately 60 seconds.

Start Up

The motor on your range convection oven is maintenance free since it is constructed with self-lubricating sealed ball bearings. It is designed to provide durable service when treated with ordinary care. We have a few suggestions to follow on the care of your motor.

A. When the motor is operating, it cools itself internally by

air entering the rear of the motor case, provided proper clearance has been allowed.

B. Since the blower wheel is in the oven cavity it is at the

same temperature as the oven. If the motor is stopped while the oven is hot, the heat from the blower wheel is conducted down the shaft and into the armature of the motor. This action could shorten motor life.

C. We recommend, at the end of the bake or roasting

period, when the oven will be idle for any period of time or before shutting down completely, that the doors be left open, and by use of the cool-down position on the fan switch, the fan continues to run for at least 20 minutes. The “FAN” should never be turned “OFF” when the oven it “HOT”.

Starre Sentry Ranges

General Notes

NOTE: Models with sux “E” are equipped with an electric spark ignition module for pilot burner ignition.

WARNING: If the pilot is extinguished either intentionally or accidentally, no attempt should be made to relight for at least ve, (5) minutes.

Open Type Hot Plate

All burners are equally rated, and may be used for either fast boiling or simmering. The pan supports will safely accommodate pans from 5”, (125mm), in diameter. It is, however recommended that pans larger than 12 “, (300mm), be placed only on the rear burners.

1. Activate the power switch to cook position.

2. Turn oven valve on.

3. Turn thermostat to desired setting.

Cool Down

1. Turn thermostat and oven valve o.

2. Open door.

3. Activate power to the cool down position.

NOTE: For maximum eciency and stability, use at bottom utensils and center them over the burner head.

Lighting

(Models equipped with ame supervision devices):

1. Push in the valve knob, and turn it counter clockwise to the ignition position.

2. While holding the valve knob fully in, light the pilot burner with a match.

OPERATING INSTRUCTIONS Continued

NOTE: On ranges equipped with electric spark ignitors, press the ignitor button and observe that the pilot lights. If it does not, repeatedly depress the ignitor button until it does.

3. When the pilot is lit continue to hold the valve knob fully in for at least 30 seconds, then release it. If the pilot goes out, wait for ve (5), minutes, then repeat from step 1.

4. When the pilot has been established, push the valve knob in again and turn it counter-clockwise to the desired ame setting position, lighting the burner.

5. To turn the burner o, turn the dial to the circular “OFF” symbol. The safety device will disengage within 60 seconds.

(Models not equipped with ame supervision devices):

1. Push in the pilot valve knob and turn it counter clockwise to the ignition position, (see caution below).

2. Light all pilots with a match.

3. When all pilots are lit, push the burner valve knob in and turn counter-clockwise to the desired ame height setting.

4. To turn the burner o, turn the dial to the circular “OFF” symbol.

5. To turn o all pilots, turn the pilot dial to the circular “OFF” symbol.

Solid Hot Tops

Recommended preheat time is 30 minutes. This will ensure that the casting is thoroughly saturated with heat. Pots should have at bottoms for maximum surface contact. Warped or dented pots will not transfer heat evenly, wasting energy and resulting in uneven cooking patterns. During slow periods, it is advisable to lower the burner setting to conserve energy.

Lighting

1. Push in the valve knob, and turn it counter-clockwise to the ignition position.

2. While holding the valve knob fully in, press the ignitor button and observe that the pilot lights. If it does not, repeatedly depress the ignitor button until it does.

3. When the pilot is lit, continue to hold the valve knob fully in for at least 30 seconds, then release it. If the pilot goes out, wait for ve, (5), minutes, then repeat from step 1.

4. When the pilot has been established, push the valve knob in again and turn it counter-clockwise to the desired ame setting position, lighting the burner.

5. For low ame or simmer push in the valve knob and turn it counter-clockwise to the low ame position.

6. To turn the burner o, turn the dial to the circular “OFF” symbol. The safety device will disengage within 60 seconds.

Griddles

NOTE: All burners are controlled by a ame supervision device.

Griddle tops are designed to have food cooked directly on the surface. Do not put pots or pans on the griddle surface. This will scratch or nick the surface and result in poor cooking performance and sticking of product.

NOTE: All burners are controlled by a ame supervision device.

Use of the solid hot tops is recommended where long-term stock pot cooking is required for soups, sauces or stock. Pots can be placed anywhere on the hot top.

Check the grease container and empty frequently during heavy use to prevent overow.

Lighting

Refer to the section titled “SOLID HOT TOPS’ on the previous page for detailed instructions.

Part # 1382683 (01/08)Page 12

Part # 138683 (01/08) Page 13

OPERATING INSTRUCTIONS Continued

Oven (Standard)

Lighting

1. Push in the valve knob, and turn it counter-clockwise to the ignition position.

2. While holding the valve knob fully in, press the ignitor button and observe that the pilot lights. If it does not, repeatedly depress the ignitor button until it does.

3. When the pilot is lit, continue to hold the valve knob fully in for at least 30 seconds, then release it. If the pilot goes out, wait for ve (5), minutes, then repeat from step 1.

4. When the pilot has been established, push the valve knob in again and turn it counter-clockwise to the oven ame position, then set the thermostat to the desired temperature.

5. To turn the burner o, turn the dial to the circular “OFF” symbol. The safety device will disengage within 60 seconds.

“RC” Convection Ovens

The forced air range oven consists of a food preparation chamber completely sealed from the combustion area. This eliminates the possibility of contamination from ue products and permits an ecient method of circulating the heated air within the cooking chamber.

During the cooking process in a conventional oven, a vapor barrier and a layer of “cool” air covers the exposed area of the product. In a forced air oven, the fan pushes the heated air over and around the product, sweeping away the vapor barrier and cool air, permitting faster heat penetration. This action permits the use of lower temperatures and shorter cooking times.

The rule of thumb for determining the cooking temperature is to reduce the set temperature by approximately 80°F, (28°C), from that which you would use in a conventional oven, and that the product be checked at a point midway in the time required in a conventional oven.

Lighting

Refer to the section titled ‘STANDARD OVEN’ on the previous page for detailed instructions.

Start Up

3. Turn the thermostat to the desired setting.

Cool down

1. Turn the oven valve knob to the circular “OFF” symbol.

2. Turn the thermostat to its lower setting.

3. Open the oven door.

4. Set the power switch to the “COOL DOWN” position.

Shut Down

1. Turn the oven valve knob to the circular “OFF” symbol.

2. Turn the thermostat to its lowest setting.

3. Set the power switch to the “OFF” position.

Operating Suggestions

The motor on your range convection oven is maintenance free since it is constructed with self-lubricating sealed ball bearings. It is designed to proved durable service when treated with ordinary care. We have a few suggestions to follow on the car of your motor.

A. When the motor is operating, it cools itself internally by

air entering the rear of the motor case, provided proper clearance has been allowed.

B. Since the blower wheel is in the oven cavity it is at the

C. We recommend, at the end of the bake or roasting

Fryers and Broilers

Range-Match Broilers

To ensure long life and service, it is imperative that the cooking surface be carefully broken in or “seasoned” in the follow manner:

1. Set the power switch to the” COOK” position.

2. Turn the oven valve knob to the “ame” symbol.

1. Remove all factory applied protective material by washing with hot water and a mild detergent or soap solution. Rinse and dry thoroughly.

OPERATING INSTRUCTIONS Continued

2. Apply a light coat of cooking oil to the cooking surface. Wipe away the excess.

3. Turn all the valves to a low setting and allow the grids to heat slowly for 30 minutes. Allow the oil to remain on the cooking surface for an additional 3 to 4 minutes, then wipe o.

4. Reset valves to your desired operating temperature and apply a second coat of oil.

Allow the broiler to reach the set temperature, wait an additional 2 to 3 minutes, then wipe away the excess oil.

The broiler is now ready for use.

NOTE: Unless your products contain a sucient amount of fat, the grid racks may require re-seasoning before use to prevent sticking. Grid racks must be re-seasoned after every cleaning.

Lighting Instructions

Model (H,S)280 – (18,24,30,36)B

1. One pilot serves two burners and is located between those burners.

2. Push red spark buttons several times to ignite pilot burners.

3. Ensure pilots are lit by viewing through pilot view hole on front of unit.

Model ST280 – (18,24,30,36)B

1. Push in the valve knob and turn counter-clockwise to the ignition position.

2. While holding the knob fully in, depress the ignitor button and visually conrm that the pilot lights. If the pilot does not light, repeatedly press the ignitor button until ignition is achieved.

3. After the pilot is lit, continue to hold the valve knob in for at least 20 seconds, then release it. If the pilot goes out, wait ve, (5), minutes, then repeat the procedure.

6. To turn the burner o, push in and turn the valve knob to the circular “OFF” symbol.

Shut down

1. Turn all gas valves o.

2. If the unit is to be shut down for an extended period of time, turn the in-line service valve to the “OFF” position, (this valve is not factory supplied).

Range-Match Fryers

Before Operating the Fryer

1. Before leaving the factory, the fryer was tested, and the thermostat calibrated with oil in the fry tank; therefore it is necessary to clean the fry tank before lling with frying compound. Use detergent or other cleaning agents with hot water. Thoroughly rinse and dry.

2. Never operate the pilot or burner with an empty fry tank. It will only take a few minutes to ruin the tank and void the warranty.

3. If the fryer is equipped with a cold-rolled steel fry tank, and is not to be lled immediately after cleaning, coat the entire tank surface with shortening or cooking oil to prevent rusting.

Fryer Burner

The burner used in Starre Range-Match Series Fryers is a patented design which requires no primary air; so adjustment of primary air is not possible. When the proper gas is supplied at the proper pressure, and the ceramic targets are properly adjusted, combustion will begin about even with the bottom of the ceramics. The characteristic sound is a low roar, similar to a blow-torch.

NEVER throttle down the incoming gas in an eort to make the ame burn directly on the orice.

Lighting Instructions

1. Before lighting the pilot, ll the fry tank with frying compound.

4. When the pilot is established, push in the valve knob again and turn it counter-clockwise to the full ame position, igniting the main burner.

5. For low ame or simmer, push in the valve knob and turn it to the low ame position.

2. Turn the thermostat to the “OFF” position. Depress and turn the gas control knob to the “OFF” position. Wait ve (5) minutes.

3. Turn the control knob to the “PILOT” position.

4. Push the control knob in and press the piezo ignitor. Continue to hold the control knob in for about 60 seconds after the pilot is lit.

Part # 1382683 (01/08)Page 14

Part # 138683 (01/08) Page 15

OPERATING INSTRUCTIONS Continued

5. If liquid frying compound is used., Turn the gas control knob to the “ON” position, and set the thermostat to the desired temperature.

6. If a hydrogenated, (solid), frying compound is used, pack the fry tank with the compound and turn the gas control knob to the “ON” position for approximately ve, (5) seconds, then turn it “OFF” for approximately ten, (10), seconds. Repeat turning the control knob “ON,” then “OFF” until the frying compound is melted. If smoking occurs during this process, the heat is being applied too

fast, scorching the frying compound. If the process is continued in this way, permanent damage to the fry tank may occur.

7. If the pilot goes out during this process, repeat the procedure from step 2.

Shut down

For complete shut down, turn both the thermostat and the gas control knob to the “OFF” position.

PRODUCT APPLICATION INFORMATION

General

The range is the workhorse of the kitchen because of its versatility. Most frequently used in small applications, such as cafes, schools, church kitchens, rehouses, and small nursing homes where demands are less taxing. As a general rule of thumb, one four to six burner range with a hot top will be adequate for a restaurant seating 30 to 35.

The top of the range is designed for exibility and the preparation of numerous dierent types of products. It may be equipped with two, or even three dierent types of tops and burners, depending on the menu needs. An operation that cooks to order, or uses the range primarily as back-up will nd that open burners will suit most of their needs.

Preparation of soups, stocks, or sauces is done on a hot top where slow, even cooking is desirable.

Open Burners

The most traditional uses of open burners are sautéing, pan frying, and small stock pot work. Short-term cooking is the most ecient use for the open burner. Pans should cover as much of the grate as possible to minimize heat loss. The maximum stock pot size to be used on an open burner is 11 inches, (279mm), diameter. Open burners should be turned o when not in use to conserve energy. Leaving a ame burning is of no advantage since the heat is instantaneous.

Hot Tops

Hot tops are recommended where long-term stock pot cooking is required for soups, sauces or stocks. Pots can be placed anywhere on the hot top, rather than in one specic position, as on an open burner. The maximum stock pot size to be used on the hot top is 12 inches, (305mm), in diameter.

Heating larger quantities of food can be done more eciently than heating small quantities. Pots and pans should be covered whenever possible to reduce energy consumption.

High acid sauces, such as tomato should be cooked in stainless steel rather than aluminum to avoid chemical reaction. Light colored sauces such as Alfredo may be discolored by the use of aluminum, especially if stirred with a metal spoon or whip. Saltwater shellsh may pit aluminum pots if they are frequently used for this purpose

Recommended preheat time for a 12-inch, (305mm), hot top section is 30 minutes. This will thoroughly saturate the metal with heat. Hot tops are evenly heated, and have a smooth surface so that pots may be moved easily to any position. Pots must have a at bottom for maximum contact with the hot top surface. Warped or dented pots will not transfer heat evenly or eciently, wasting energy and resulting in uneven cooking patterns. Roasting pans with straps should not be used on a hot top because only the straps will touch the heated surface and transfer will be minimal. During slow times, group pots on one hot top section and turn o the other section(s). This will conserve energy. If needed, the other section(s). Will preheat in 10 to 15 minutes due to the retained heat in the metal.

PRODUCT APPLICATION INFORMATION Continued

Griddle Tops

Griddle tops are designed to have food cooked directly on the surface, for example hamburgers, eggs, pancakes, has browns, etc. Do not put pots or pans on the griddle surface. This will scratch or nick the surface, resulting in sticking and scorching of product. Never salt food on a griddle because this will cause a gummy residue to build up, making the griddle more dicult to clean. Avoid hitting the griddle plate with a spatula, as this will also nick the surface. The most frequently used temperature range for griddles is 325° to 350°F, (163° to 177°C). Check and drain the grease drawer frequently during heavy use to prevent overowing. Over a period of time, some discoloration of the steel griddle plate will occur. This will not aect performance. For best cooking results, keep the griddle surface as clean and shiny as possible.

Oven (Standard)

The temperature is automatically controlled by the thermostat, so satisfactory results can be obtained with condence again and again.

For best performance, these instructions should be followed:

A. Grid Shelves There are two shelf positions. The correct

shelf position should be decided by the size of the product to be cooked. When the best position has been determined, push the shelf fully into the oven until contact with the back wall stops its movement.

B. Tray Size One cake tray up to 24 x 22 inches,

(610 x 560mm), can be placed on each shelf. Single trays or dishes should be centered on the shelf. Trays must not be allowed to overhand the shelf on any side, since this will inhibit proper heat circulation.

Range Base Convection Oven

Generally, a temperature 25° to 50°F (-4° to 10°C), lower than that specied in recipes for standard ovens should be used. Cooking time may be reduced, depending on the product. A 2% to 5% reduction in cook time is a general rule. Keep a close check on any product being prepared for the rst time. The size of the load, temperature of the product going in, and moisture content are the major factors that inuence necessary cook times and temperatures. Successfully prepared products should be recorded with their times and temperatures for future reference.

Preheat the oven thoroughly before loading. It will take approximately 15 minutes for the oven to reach 350ºF, 177ºC. Best results will be attained when the oven is allowed to preheat for 30 minutes or more for thorough heat saturation.

Center the load on the oven racks to allow for proper heat circulation around the sides. The oven will hold three, (3), 18” x 26”, (457mm x 660mm), sheet pans, six, (6), 12” x 20” x

2.5”, (305mm x 508mm x 64mm), steam table pans, or one, (1) 17.75” x 25.75”, (451mm x 654mm), roast pan. Never place pans directly on the oven bottom. Always use the lowest rack position that will allow the heated air to circulate within the oven cavity. Load and unload food as quickly as possible to prevent excessive temperature drop. For even baking, avoid using warped pans.

Do not use a deep pan for shallow cakes, cookies, etc., as heat circulation across the top of these items is essential for even browning. To prevent excessive shrinkage, roast meats at a low temperature; 250°F, (121° to 163° C), When rethermalizing frozen products, preheat the oven 50°F, (10°C), higher than the cooking temperature to compensate for heat loss during and after loading. Return the thermostat to the cooking temperature after loading.

C. Preheat time Allow at least 45 minutes after turning on

the cold oven, with the thermostat set at the desired temperature before loading with food. Load product quickly and immediately close the door.

D. Thermostat The thermostat automatically controls the

heat to maintain the selected temperature.

To conserve energy, turn the oven o when not in use. If you cover pans with aluminum foil, be sure to crimp it tightly around the edges to prevent the foil from blowing o in the oven. Any food or other matter which becomes lodged in the fan must be removed as soon as the oven is cool.

Part # 1382683 (01/08)Page 16

Part # 138683 (01/08) Page 17

ADJUSTMENTS

The top and oven orices are xed and cannot be adjusted. Proper rate will be attained if the gas supply pressure is correct. Pressure may be checked by using the 1/8” NPT manifold pressure tap. A properly adjusted air shutter will provide for a distinct blue ame over the entire port area of the burner when at full rate.

Pilot Burner Adjustment

Set all pilots so that the ame envelopes the tip of the thermocouple.

Open Burners Safety Device, (ST & STE Series)

Pilot Adjustment is made by turning the screw on the adjusting valve located at the pilot outlet of the valve body clockwise to decrease, or counter-clockwise to increase.

Open burners without Flame Safety Device, (S Series)

Pilot adjustment is made at the adjusting valve located at the pilot block(s) underneath the top grate by turning the screw clockwise to decrease, or counter-clockwise to increase.

Griddles and Hot tops

Pilot adjustment is made at he adjusting screw located on the valve body by turning the screw clockwise to decrease, or counter-clockwise to increase.

“Minimum” Flame Setting

Griddle

Minimum ame setting is adjusted at the screw located on the valve body, by turning the valve to the “MIN” position, and turning the screw clockwise to decrease the ame size, or counter-clockwise to increase the ame size. Set to the lowest stable blue ame along the entire burner length.

Range Match Broiler

(280 Series & S280 Series)

Broilers are equipped with “HI/LO” valves which fracture an adjustable low ame setting. To adjust:

1. Burner must be cold.

2. Pilot ames should be lit and properly adjusted.

3. Turn the dial to the “LOW” or “MIN” position and remove.

4. With a screwdriver, turn the small adjusting screw inside the valve stem until the burner ame is at the desired low setting, (minimum 3/16”/5mm ame along the entire burner).

5. Replace the dial and return to the “OFF” position.

(ST280 Series)

Oven, (Standard and ‘RC’)

Pilot adjustment is made by turning the screw on the adjusting valve located at the pilot outlet of the valve body clockwise to decrease, or counter-clockwise to increase.

Range Match Broilers

1. The pilot adjusting valves are located on the manifold.

2. With the valve panel in place, the pilots can be adjusted with a long, thin-bladed screwdriver inserted through the small hole in the valve panel to obtain a 1 5/8”, (41mm), ame.

Minimum Flame Adjuster

1. Set gas tap to low position.

2. Connect a U-gauge manometer to the test nipple located down-stream of the gas tap.

3. The manometer should read 1.8” WC for natural gas, or 8”WC for propane.

4. If the reading on the manometer does not agree with the pressure specied in step 3, adjust by turning the adjusting screw clockwise to reduce the pressure, or counter-clockwise to increase.

ADJUSTMENTS Continued

Burner Gas / Air Adjustment

Variation in eld condition and/ or rough handling of the equipment in transit may create the need for adjustment to the primary burner air. Check operation and adjust as below to provide a sharp blue ame at full rate, (valve open fully, or thermostat calling for maximum gas ow).

On the burner, locate the air shutter, (at the end where the burner orice enters). Loosen the locknut so that the air shutter turns freely. Turn on the gas to the burner. Rotate the air shutter to obtain the following:

a. Open, (Star), Burner – 1/2”, (13mm, stable, sharp inner

blue cones.

b. Hot tops & Griddles – 5/16”, (8mm) stable, sharp inner

blue cones.

c. Oven Burners – If the ames are soft, unstable, or

show yellow tipping, increase the amount of air by opening the air shutter.

NOTE: The ame safety valve is a protective device which allow gas to ow to the burner only when the pilot is burning, (used on all models except H/P 280 Series)

A too loose or too tight connection of the thermocouple nut to the automatic pilot valve can prevent the thermocouple from activating the valve. The nut should be drawn up nger tight, then tightened an additional 1/4-turn ONLY with a wrench.

It is recommended that an automatic pilot test kit be used to check the thermocouple and hood assembly of the safety valve. A visual examination of the thermocouple lead should be made to conrm that there are no cracks.

FDO Heavy Duty Oven control

The model FDO oven thermostat is a precision-made instrument, carefully set at the factory to accurately control oven temperatures from 150° to 500°F, (66° to 260°C). All adjustments are accessible from the front of the appliance after moving the dial. To remove the dial, grasp the outer edges and pull straight out.

By-Pass Adjustment

The Robertshaw FDO snap/throttle thermostat requires that the by-pass ame be properly adjusted. To adjust proceed as follows:

Calibration

Plate

Dial

Stop

MODEL

FDO

Indicator Mark

By-pass Flame Adjuster

Calibration Lock Screws

1. Ensure pilot ame is lit and adjusted.

2. Turn oven temperature control to 200°F, (93°C), and allow the oven to heat for three minutes.

3. Turn, the oven temperature control to the lowest position, then turn slowly counter-clockwise until the audible “click” is heard.

4. Making sure the oven temperature control dial is not disturbed, turn the by-pass ame adjusting screw clockwise to decrease, or counter-clockwise to increase the ame on the burner to the lowest possible stable ame. When properly adjusted, the by-pass ames will cover the entire length of the burner.

Calibration Instructions

Field calibration is seldom necessary and should not be resorted to unless experience with cooking results undoubtedly indicate that the control is not maintaining the temperature for which the dial is set. To check oven temperatures when calibrating, use only a reliable mercury thermometer, or preferably an oven pyrometer. To check calibration, proceed as follows:

1. Place the thermocouple of the test instrument or reliable mercury thermometer in the center of the oven.

2. Turn the oven temperature control knob to 400°F, (204°C), and allow the oven to cycle at least three times.

Part # 1382683 (01/08)Page 18

Part # 138683 (01/08) Page 19

ADJUSTMENTS Continued

3. Continue to monitor the oven temperature, recording the readings at 5 minute intervals until three successive readings are within 5°F, (2°C), of each other.

If the temperature does not read within 15°F, (8°C), of the dial setting, recalibrate as follows.

1. Remove the oven temperature control dial, making sure the setting is not disturbed.

2. Hold the calibration plate, (located directly behind the control dial), and loosen the two calibration lock screws until the plate can be rotated independently of the control.

3. Turn the calibration plate until the temperature indicated on the plate corresponds with the reading on the test instrument. Hold the plate in place and tighten the screws rmly.

4. Repeat step 3 in the previous section, checking the temperature to ensure the adjustment has been made properly.

5. Replace the temperature control dial.

NOTE: If adjustment of the calibration plate is prevented by the position of the lock screws, the screws can be moved to other holes that have been tapped for them.

BJWA Griddle Thermostat

(H/P 280 Series Only)

When the griddle surface reaches the temperature for which the dial is set the control cuts down the ow of gas to the amount required to keep the griddle at that temperature. The control must be adjusted to pass enough gas to keep the entire burner ignited. To properly adjust the by-pass setting, proceed as follows:

1. Light the burner by turning the dial fully “ON.”

2. After 5 minutes, turn the dial clockwise to a point slightly past, (to the right of), the rst mark on the dial.

CALIBRATION

SCREW

BY-PASS

ADJUSTMENT

SCREW

ROBERTSHAW BJWA

THERMOSTAT

Calibration

1. Use a Robertshaw test instrument with a disc-type thermocouple, or a reliable “surface” type thermometer. (NOTE: A drop of oil on the face of the disc will provide for better contact.)

2. Turn ALL griddle control dials to 400°F, (240°C). allow the temperature to stabilize by waiting for the thermostat(s) to cycle three times before taking a temperature reading.

3. Check the temperature reading when the control cuts down to by-pass, by placing the sensor rmly on the griddle surface directly above the sensing bulb of the control. Test instrument should read from 350° to 410°F, (196° to 213°C). If the dial setting does not agree with the test instrument reading within the above limits, recalibrate.

NOTE: NO ATTEMPT SHOULD BE MADE TO RECALIBRATE THE GRIDDLE CONTROL WITHIN THE WARRANTY PERIOD IF THE TEMPERATURE IS WITHIN ±20°F OF THE DIAL SETTING. RECALIBRATION SHOULD BE PERFORMED IF THE CONTROL IS FOUND TO BE INACCURATE BY MORE THAN ±20°F, AND LESS THAN ±50°F. IF THE CONTROL IS FOUND TO BE INACCURATE BY MORE THAN ±50°F DURING THE WARRANTY PERIOD, THE CONTROL WILL BE REPLACED UNDER WARRANTY.

3. Remove the dial by pulling it straight o.

4. With a screwdriver, turn the by-pass adjustment screw counter-clockwise to decrease the ame, or clockwise to increase the ame, until there is a minimum ame along the entire burner.

To recalibrate:

1. Remove the dial and push out the center metal insert.

2. Replace the dial without the insert.

3. Holding the dial rmly in place, insert a screwdriver through the center of the dial and seat it in the slot in the calibration screw. DO NOT TURN THIS SCREW! Exert pressure on the screwdriver to push the calibration stem inward.

ADJUSTMENTS Continued

4. While holding the calibration stem pushed inward with the screwdriver, turn the control DIAL to the temperature indicated on the test instrument. Release pressure on the calibration stem.

5. Remove the dial from the control, replace the dial insert, and reinstall the dial on the control.

6. Set the dial to 450° F, (232° C). Check temperature as before. If the temperature is not now within the acceptable ±20°F, (4°C), range, the sensing element is inoperative and the control should be replaced.

MAINTENANCE AND CLEANING

Seasoning

Griddle

A. Remove all factory applied protective material by

washing with hot water, mild detergent or soap solution.

B. Apply a thin coat of cooking oil to the griddle surface,

about one ounce per square foot of griddle surface. Spread over the entire griddle surface with a cloth to create a thin lm. Wipe o any excess oil with a cloth.

C. Light all burners, set a lowest possible setting. Some

discoloration will occur when heat is applied to steel.

D. Heat the griddle slowly for 15 to 20 minutes. Then wipe

away oil. Repeat the procedure 2 to 3 times until the griddle has a slick, mirror like nish. Do this until you have reached the desired cooking temperature.

IMPORTANT: Do not attain high (on valve control or 450° (on thermostat control) during “break-in” period.

NOTE: Steel griddle surface will tone (blue discoloration) from heat. This toning will not diminish function or operation is not a defect.

Fryer Thermostat

Calibration

Field calibration is seldom necessary and should not be resorted to unless experience with cooking results undoubtedly indicate that the control is not maintaining the temperature for which the dial is set. To check fryer temperature for calibration, use a pyrometer.

1. Suspend the thermocouple in the center of the fry tank approximately 3 inches, (756mm), deep.

2. Allow the burner to cycle at least four times.

3. The fourth time the burner cycles OFF, compare your instrument reading with the thermostat setting.

The griddle will not require reseasoning if it is used properly. If the griddle is over heated and product begins to stick to the surface it may be necessary to repeat the seasoning process again. If the griddle is cleaned with soap and water it will be necessary to reseason the griddle surface.

Cast Iron top Grates

First, remove the cast iron top grates from the range. Wash the cast iron top grates thoroughly with a mild soap and warm water. Dry the cast-iron top grates thoroughly with a clean cloth. Immediately after drying, season the top grates lightly with a non-toxic oil, (Liquid vegetable oil or Pam spray oil) WARNING; DO NOT SEASON THE TOP GRATES WHILE ON THE RANGE TOP! Seasoning grates on the range top over an open ame could cause a ash re. After seasoning, replace the top grates onto the range. Turn all the range top sections “ON LOW”. Allow the top sections to burn in this manner for at least 20 minutes before using pots or pans on the top grates. SEASONING OF THE TOP GRATES WILL BE REQUIRED WHENEVER THEY HAVE BEEN CLEANED. FAILURE TO SEASON GRATES WILL CAUSE RUSTING.

Cleaning

Painted Finishes

Establish a regular cleaning schedule. Any spills should be wiped o immediately.

Part # 1382683 (01/08)Page 20

Part # 138683 (01/08) Page 21

MAINTENANCE AND CLEANING Continued

The oven should be permitted to cool down before cleaning exterior surfaces.

1. Wipe exposed, cleanable surface when cool with a mild detergent and hot water. Stubborn residue spots may be removed with a light weight non metallic scouring pad. Dry thoroughly with a clean cloth.

2. Stainless steel should be cleaned using a mild detergent, a soft cloth and hot water.

If necessary to use a nonmetallic scouring pad, always rub in the direction of the grain in the metal to prevent scratching. Use a water based stainless cleaner (Drackett Twinkle), if you want a high shine.

Stainless Steel

For routine cleaning just wash with a hot water and detergent solution. Wash just a small area at a time or the water will evaporate leaving the chemicals behind causing streaking.

Rinse the washed area with a clean sponge dipped in a sanitizing solution and wipe dry with a soft clean cloth before it can dry.

Use a paste (of water and a mild scouring powder) if you have to, but never rub against the grain. All stainless steel has been polished in one direction. Rub with the polish lines to preserve the original nish. Then thoroughly rinse as before. To prevent ngerprints there are several stainless steel polishes on the market that leave an oily or waxy lm. Do not use on surfaces that will be in contact with food.

Stainless steel may discolor if overheated. These stains can usually be removed by vigorous rubbing with a scouring powder paste. Use only stainless steel, wool or plastic tools if necessary to scrape o heavy deposits of grease and oil. Do not use ordinary steel scraper soft knives as particles of the iron may become imbedded and ruse. STEEL WOOL SHOULD NEVER BE USED.

Either a typical bleach solution or hot water can be used to sanitize stainless steel with out harm.

Oven Interior (Porcelain Enamel)

NOTE: Disconnect line cord (if applicable from power supply before cleaning or servicing.

1. Before cleaning oven interior, remove all oven racks and guides (if “RC” base). Oven racks and guides can be cleaned with a mild soap and warm water or run through dish washer.

2. The porcelain interior can be cleaned with oven cleaners such as “Easy-O, or “Dow Oven Cleaner”.

Follow product manufacturer’s instructions for proper use.

Oven Interior – Optional Continuous Clean

NOTE: Disconnect line cord (if applicable ) from power supply before cleaning or servicing.

1. “Break-In-Period” – When the oven is new, operate the oven for at least two hours at high heat, with the oven empty, before normal cooking operation. Continue preheating the oven for two hours prior to use during the rst two weeks. During this break-In-Period. It is important that the oven surfaces be kept clean of excessive soiling due to spillage.

2. How to put “continuous cleaning” action to work: Each day, after baking and roasting operations have ceased, empty the oven turn the temperature control up to high heat (500°). This high heat will accelerate the cleaning action and reduce the time required to eectively clean the oven. Usually the cleaning operation will take about 45 to 60 minutes.

3. Heavy Staining – When the oven appears soiled, due to heavy staining. We suggest pre-heating the empty oven each day for 1 or 2 hours (depending on the condition of the oven) for eective results. Also, ordinary household ammonia has proven to be eective in removing baked on “soil” build-up, and has the benecial eect at keeping the microscopic “pores” of the coating open and free to perform its cleaning action. An occasional light swabbing with household ammonia while the oven is at room temperature will prove extremely benecial.

WARNING – Abrasives and Oven cleaners should not be used – in order to maintain continuous cleaning action, it is very important to avoid the use of abrasive materials such as steel wool scouring pads, abrasive or sharp implements which can cause permanent damage to the surface coating. In addition, oven cleaners such as “Easy-O” or “Dow Oven Cleaner will clog the “PORES” of the special coating and will retard the cleaning action.

4. High temperature cleaning causes grease and food residue to be reduced to a ne powder. After oven has cooled, the powder should be brushed from the oven cavity.

5. Period “Tune-Up” – Although the oven appears clean, we recommend operating the oven at high heat for 2 hours approximately once each month. This will insure against build-up of solids in the pores of the coating.

MAINTENANCE AND CLEANING Continued

Griddle

To produce evenly cooked, browned griddle products, keep griddle free from carbonized grease. Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food product. This results in uneven browning and loss of cooking eciency, and worst of all, carbonized grease tends to cling to grilled foods, giving them a highly unsatisfactory and unappetizing appearance. To keep the griddle clean and operating at peak performance, follow these simple instructions:

A. AFTER EACH USE clean griddle thoroughly with a grill

scraper or spatula. Wipe o any excess debris left from cooking process.

B. ONCE A DAY clean griddle surface with a grill brick and

grill pad. Remove grease container and clean thoroughly, in same manner as any ordinary cooking utensil.

C. ONCE A WEEK clean griddle surface thoroughly. If

necessary, use a grill stone or grill pad over the griddle surface. Rub with grain of the metal while still warm. A detergent may be used on the plate surface to help clean it, but care must be taken to be sure it is thoroughly removed. After removal of detergent, the surface of the plate should be covered with a thin lm of oil to prevent rusting. To remove discolorations, use a non-abrasive cleaner. Before re-using, the griddle must be reseasoned. Keep griddle drain tube to grease container clear at all times on those models without grease container.

CAUTION This griddle plate is steel, but the surface is relatively soft and can be scored or dented by careless use of spatula.

Be careful not to dent, scratch, or gouge the plate surface. This will cause food to stick in those areas. Also, note, since this is a steel griddle if a light coating of oil is not always present rust will develop on exposed and uncoated areas.

Open Top Burners

Cleaning of the range top burner is a simple procedure and, if done at regular intervals will prolong the life of the range and ensure good ame characteristics.

The most common problem with open burner ranges is spillage. Once the burner ports are partially plugged with food, the air-to-gas mixture is disturbed and results in an inecient burner.

Wipe any spills as they occur.

Grids and trays should be removed daily, washed, rinsed and dried thoroughly.

Use a wire brush to clean the ports of the burners. Ignite and check for clogged holes.

If any clogged holes are apparent, the burner should be lifted out and brushed inside and out with a small venture brush. Each port on the burner itself should be cleaned with a properly sized wire or thumb drill. Wash with soap and hot water if grease is observed on the burners. Dry thoroughly.

Reinstall and check the ame pattern. Readjust the air shutter if necessary.

If a yellow ame appears around the edges instead of being uniformly blue, it is usually a sign of grease and dirt in the throat of the burner. Remove and clean the burner and readjust the air shutter.

Cast Iron Top and Ring Grates

Cast iron top and ring grate(s) can be cleaned with mild soap and warm water. For baked on material, a wire brush can be used. Dry thoroughly. Lightly coat with vegetable oil to help prevent rust from forming. At the rear of the cast iron top grate there are spills shields. These should be removed and cleaned. Replace after cleaning to prevent grease and spillovers dripping down the back of range.

Porcelain Top and Ring Grates

Porcelain top and ring grate(s) should be removed from the range before cleaning. Clean with warm water, dish detergent with degreaser and a soft cloth. DO NOT USE ABRASIVES which will damage the porcelain surface. For baked on material use of a ber pad or plastic scrubber and standard oven cleaner is acceptable. Follow the manufacturers directions for “cold Oven” cleaning method. Porcelain tops and ring grates can also be processed through a commercial dish water. Dry thoroughly and handle with care.

Hot tops

While the surface is still slightly warm, wipe down with a clean burlap cloth. Burnt on spillage should be scraped o. If necessary, remove the plate and wash in a sink with soap and hot water. Dry thoroughly. In damp climates, wipe down with a light coating of oil to prevent rusting. Avoid excessive use of water at this could damage the surface and the controls below.

NOTE: Steel griddle and hot top surface will “tone” (blue/ brown discoloration) from heat. This toning will not diminish function or operation and is not a defect.

Part # 1382683 (01/08)Page 22

Part # 138683 (01/08) Page 23

TROUBLESHOOTING

Oven (Standard & Convection)

Problem Possible Cause Solution

Oven too hot or not hot enough Thermostat out of calibration Check calibration Burner ame shuts o when oven is at the required temperature. Burner ame soft-lazy yellow tip Insucient primary air Check aeration shutter setting Flame lifts o burner ports Excessive primary air Check aeration shutter setting Burner lifts back to the injector Excessive primary air Check aeration shutter setting Burner “pops” when turned o Excessive primary air Check aeration shutter setting Burner ame too large Incorrect setting pressure or injector Check setting pressure or injector Delayed ignition. Pilot ame too small Clean burner

Oven pilot keeps going out Faulty thermocouple Check millivolt output

Low millivolt output on open circuit Pilot ame too small Adjust pilot ame length

Millivolt output high in open circuit test and low in closed circuit test Test but ame safety valve will not stay open Door will not stay closed Insucient tension on springs Adjust tension

Door will not stay open Too much tension on springs Adjust tension Door not closing on one side Door warped Replace door Door not level or low in center Trunnion support loose Level and tighten

No spark to pilots (*-”E” Models Only) Disconnected or loose hi-tension

Thermostat has incorrect by pass rate.

Burner ignition ports blocked Check aeration shutter setting Incorrect aeration Check millivolt output

Faulty ame safety device Replace ame Safety device Pilot ame too small Check pilot ame length Thermocouple connection is loose. Check connection

Defective thermocouple Replace Faulty ame safety device Replace

Faulty ame safety device Replace ame safety device

Broken spring Replace Broken hinge link Replace

Trunnion support worn Replace

wires Defective piezzo Replace piezzo *No Power to range *Check power supply *Defective momentary switch *Replace switch *Defective spark module *Replace module

Replace thermostat

Reconnect hi-tension wires

+ 53 hidden pages