Garland U60-6R24RR Installation Manual

INSTALLATION AND

OPERATION MANUAL

US RANGE U SERIES GAS

RESTAURANT RANGES

All 24, 36, 48, & 60-inch wide models.

Français . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 17

Españo. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Página 33

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

LIQUIDS IN THE VICINITY OF

THIS OR ANY OTHER

APPLIANCE

PLEASE READ ALL SECTIONS OF THIS MANUAL

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

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

Users are cautioned that maintenance and repairs must be performed by a Garland/US Range authorized service
agent using genuine Garland/US Range replacement parts. Garland/US Range 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superseded and is subject to change without notice.

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER.

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.

GARLAND COMMERCIAL INDUSTRIES

185 East South Street
Freeland, Pennsylvania 18224
Phone: [phone]
Fax: [phone]

Part # 4523341 Rev 2 (03/04/10) © 2007 Garland Commercial Industries, Inc.

Part # 4523341 Rev 2 (03/04/10) Page 1

GARLAND COMMERCIAL RANGES, LTD.

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

Enodis UK LTD.

5E Langley Business Centre
Station Road, Langley SL3 8DS Great Britain
Phone: [phone]
Fax: [phone]

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 # 4523341 Rev 2 (03/04/10)Page 2

TABLE OF CONTENTS

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

DIMENSIONS AND SPECIFICATIONS . . . . . 4

Clearances . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Gas Pressures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Gas Inlet Size . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Individual Burner Input Rates . . . . . . . . . . . . . . . . . 4

Base Model Designations & Total Input Rates . . 5

INTRODUCTION. . . . . . . . . . . . . . . . . . . . . . . . 6

Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . . 6

Siting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Appliances Equipped With Casters . . . . . . . . . . . . 6

Appliances Equipped With Legs . . . . . . . . . . . . . . 7

Installing Shelf To Backguard . . . . . . . . . . . . . . . . .7

Backguard With High Shelf, Salamander

Or Cheesemelters Mounting Instructions . . . . .7

Ventilation Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Statutory Regulations . . . . . . . . . . . . . . . . . . . . . . . . 7

Gas Connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Electrical Connections (Where Applicable) . . . . 8

Installation Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

Final Preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

OPERATION. . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Open Top burners . . . . . . . . . . . . . . . . . . . . . . . . . .10

Ovens (Standard) . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Convection Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . 10

Hot Top Sections . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Thermostat Controlled Griddles . . . . . . . . . . . . . 11

Valve Controlled Griddles . . . . . . . . . . . . . . . . . . . 12

Griddle/Broiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Range Shut down . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

PRODUCT APPLICATION INFORMATION 13

General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Open Burners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

MAINTENANCE AND CLEANING . . . . . . . . 13

Seasoning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Cast Iron top Grates . . . . . . . . . . . . . . . . . . . . . 13

Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Oven Interior (Porcelain Enamel) . . . . . . . . . . . . .14

Interior Cleaning of Standard Aluminized

Steel Interior Surfaces . . . . . . . . . . . . . . . . . . . . . . .14

Open Top Burners . . . . . . . . . . . . . . . . . . . . . . . . . .14

Cast Iron Top & Grates . . . . . . . . . . . . . . . . . . . . . . . 15

Hot tops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

TESTING AND ADJUSTMENT . . . . . . . . . . . . 9

Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Wiring Diagrams. . . . . . . . . . . . . . . . . . . . . .49

Part # 4523341 Rev 2 (03/04/10) Page 3

DIMENSIONS AND SPECIFICATIONS

Clearances

Clearances Applicable For All Models

Surface Sides Rear

Combustible Wall Minimum 14” (356mm) 6” (152mm)

Non-Combustible Wall Minimum 0” 0”

Gas Pressures

Gas

Natural 7” WC (17.5 mbar) 4.5” WC (11.25 mbar)

Propane 11” WC (28 mbar) 10” WC (25 mbar)

Minimum Supply

Pressure

Manifold Operating

Pressure

Gas Inlet Size

Model Width Connection

24” (610mm) &

36” (914mm)

48” (1219mm) &

60” (1524mm)

3/4” NPT

Rear Gas Connection

1” NPT

Rear Gas Connection

Individual Burner Input Rates

Input BTU/HR

Burner

Open Top 32,000 26,000
Hot Top Burner (In lieu of 2 open top burners) 18,000 18,000
Griddle Burner (In lieu of 2 open top burners) 18,000 18,000
Raised Griddle Broiler (Consists of 3 burners) 33,000 33,000
Oven Burner Standard or Convection 38,000 32,000
Space Saver Oven 32,000 28,000
Rates are for installations up to 2000’ (610m) above sea level

Natural

Gas

Propane

Gas

Part # 4523341 Rev 2 (03/04/10)Page 4

DIMENSIONS AND SPECIFICATIONS continued

Base Model Designations & Total Input Rates

Input BTU/Hr

Model # Description

U24-4S 24” (610mm) nominal size unit, 4 open burners, storage base 128,000 104,000
U24-4L 24” (610mm) nominal size unit, 4 open burners, space saver oven 160,000 132,000
U36-6S 36” (914mm) nominal size unit, 6 open burners, storage base 192,000 156,000
U36-6R 36” (914mm) nominal size unit, 6 open burners, standard oven 230,000 188,000
U36-6C 36” (914mm) nominal size unit, 6 open burners, convection oven 230,000 188,000
U48-8SS 48” (1219mm) nominal size unit, 8 open burners, storage base 256,000 208,000
U48-8RS 48” (1219mm) nominal size unit, 8 open burners, standard oven, storage base 294,000 240,000

U48-8CS

U48-8LL 48” (1219mm) nominal size unit, 8 open burners, 2 space saver ovens 320,000 264,000
U60-10SS 60” (1524mm) nominal size unit, 10 open burners, storage base 320,000 260,000
U60-10RS 60” (1524mm) nominal size unit, 10 open burners, standard oven, storage base 358,000 292,000

U60-10CS

U60-10CR

U60-10RR 60” (1524mm) nominal size unit, 10 open burners, 2 standard ovens 396,000 324.000
U60-10CC 60” (1524mm) nominal size unit, 10 open burners, 2 convection ovens 396,000 324,000

U60-6R24SS

U60-6R24RS

U60-6R24CS

U60-6R24CR

U60-6R24RR

U60-6R24CC

Rates are for installations up to 2000’ (610m) above sea level

48” (1219mm) nominal size unit, 8 open burners, convection oven,
storage base

60” (1524mm) nominal size unit, 10 open burners, convection oven,
storage base

60” (1524mm) nominal size unit, 10 open burners, standard oven,
convection oven

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler, storage base

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler, standard oven, storage base

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler, convection oven, storage base

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler, standard oven, convection oven

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler, 2 standard ovens

60” (1524mm) nominal size unit, 6 open burners, 24” (610mm) raised
griddle/broiler 2 convection ovens

Natural

Gas

294,000 240,000

358,000 292,000

396,000 324,000

225,000 189,000

263,000 221,000

263,000 221,000

301,000 253,000

301,000 253,000

301,000 253,000

Propane

Gas

Part # 4523341 Rev 2 (03/04/10) Page 5

INTRODUCTION

1. Check crate for possible damage sustained during transit.
Carefully remove unit from crate and again check for
damage. Any damage to the appliance must be reported
to the carrier immediately.

2. The wires for retaining packing material must be
removed from units. Any protective material covering
stainless steel parts must also be removed.

3. All equipment is supplied with 6” (152mm) legs unless
specied to be dais for cove base mounting, casters
or deck mount anged feet. Units 48” (1219mm) and
60” (1524mm) wide have legs factory mounted. Base
mounting is required when range is being installed on a
combustible oor.

INSTALLATION

This product has been certied as commercial cooking
equipment and must be installed by professional personnel
as specied. THIS APPLIANCE IS NOT RECOMMENDED FOR
RESIDENTIAL INSTALLATION.

We suggest installation, maintenance and repairs should
be performed by your local Garland/US Range authorized
service agency.

Siting

4. The type of gas and supply pressure that the equipment
was set-up for at the factory is noted on the rating plate
and on the packaging. This type of gas supply must be
used.

5. Do not remove permanently axed labels, warnings or
rating plates from the appliance, for this may invalidate
the manufacturer’s warranty.

Rating Plate

All burner input rates are shown on the rating plate, which is
located behind the lower front drop down panel under the
oven door.

Appliances Equipped With Casters

1. 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
Z21.69B-2006/CSA 6.16B-2006 (or latest edition), and a
quick-disconnect 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)

The oor on which the appliance is to be sited must be
capable of adequately supporting the weight of the
appliance and any ancillary equipment. Units with ovens
must be tted with legs if installed on a combustible oor.
Adequate clearance must be provided for servicing and
proper operation.

2. The front casters of 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.

3. Please be aware that required restraint is attached to a
cut out hole in side panel, and if disconnection of the
restraint is necessary, be sure to reconnect the device
after the appliance has been returned to its original
position.

Part # 4523341 Rev 2 (03/04/10)Page 6

INSTALLATION Continued

Appliances Equipped With Legs

1. Raise the front of the appliance and block. Do not lay the
appliance on its back.

2. Legs are threaded to be easily screwed into the holes
provided on the bottom of the range.

3. Once legs have been attached and secured they can
be adjusted to level the appliance and compensate for
uneven ooring.

Installing Shelf To Backguard

Note: Shelf may be installed before or after installing the
backguard to the range.

1. Loosen 4 bolts on the front of the backguard
approximately 1/4” (6mm).

2. Align the 4 slotted holes on the back of the shelf with the
4 bolts on the backguard.

3. Slide the shelf downward until the 4 bolts are engaged in
the slotted portion of the keyhole.

4. Tighten the 4 bolts to secure the shelf.

5. On 60” units only, install a sheet metal screw though the
hole in the underside of the shelf into the backguard and
tighten.

3. For the backguard or high shelf, place on the rear of the
range, slipping the support brackets into the openings in
the main body sides.

4. Securely fasten the support brackets to the burner box
sides with (4)sheet metal screws provided.

Upright

Main Body
Side

Sheet Metal
Screws (4 Req'd)

Ventilation Air

The following notes are intended to give general guidance.
For detailed recommendations, refer to the applicable
code(s) in the country of destination.

Proper ventilation is critical for optimum performance. The
ideal method of ventilating open-top equipment is the use

MOUNTING

BOLTS

BACKGUARD

SHELF

SHEETMETAL
SCREW

Backguard With High Shelf, Salamander Or
Cheesemelters Mounting Instructions

1. Rear of the range must be easily accessible

2. Please refer to the installation instructions included with
the salamander or cheesemelter for further instructions
on these units.

Part # 4523341 Rev 2 (03/04/10) Page 7

of a properly designed canopy that should extend six inches
(152 mm), 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, replacement air must be
equal to the amount of air exhausted. An imbalance between
exhaust and replacement air can cause degradation in the
appliance’s performance.

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

Statutory Regulations

The installation of this appliance must be carried out by
a competent person and in accordance with the relevant
regulations, codes of practice and the related publications of
the country of destination.

INSTALLATION Continued

The installation must conform to the National Fuel Gas Code
ANSI Z223.1, or latest edition, NFPA No.54- latest edition/or
local code to assure safe and ecient operation. In Canada,
the installation must comply with CSA B149.1 and local
codes.

Gas Connection

The local gas authority should be consulted at the
installation planning stage in order to establish the
availability of an adequate supply of gas and to ensure
that the meter is adequate for the required ow rate. The
pipe work from the meter to the appliances must be an
appropriate size.

All xed (non-mobile) appliances MUST be tted with an
accessible upstream gas shut o valve as a means of isolating
the appliance for emergency shut o and for servicing. A
union or similar means of disconnection must be provided
between the gas-cock and the appliance.

A manually operable valve must be tted to the gas supply
to the kitchen to enable it to be isolated in an emergency.
Wherever practical, this shall be located either outside the
kitchen or near to an exit in a readily accessible position.

Where it is not practical to do this, an automatic isolation
valve system shall be tted which can be operated from a
readily accessible position near to the exit.

At locations where the manual isolation valve is tted or
the automatic system can be reset a notice MUST be posted
stating:

“ALL DOWNSTREAM BURNER AND PILOT VALVES MUST
BE TURNED OFF PRIOR TO ATTEMPTING TO RESTORE THE
SUPPLY. AFTER EXTENDED SHUT OFF, PURGE BEFORE
RESTORING GAS.”

Electrical Connections (Where Applicable)

IMPORTANT- This appliance must be electrically grounded in
accordance with local codes, or in the absence of local codes
with the National Electrical Code.

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.

Installation Notes

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 the lower front panel.
Connect a unit stamped “NAT” only to natural gas;
connect one stamped “PRO” only to propane gas.

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

meter size and piping to assure that the unit is supplied
with necessary amount of gas pressure required to
operate the unit.

C. If it is additional or replacement equipment have the gas

authorities check pressure to make certain that existing
meter and piping will supply fuel to the unit with no
more than 0.15 Kpa pressure drop.

D. Make certain new piping and connections have been

made in a clean manner and have been purged so that
piping compound, chips, etc. will not clog pilots, valves or
burners. Use pipe joint compound approved for natural
and liqueed petroleum gases.

NOTE: Gas pressure should be checked when the unit is
installed and all other equipment on the same line is on. The
operating gas pressure must be the same as that specied
on the rating plate. If necessary, pressure adjustment may be
made at the pressure regulator supplied with the appliance.

The appliance and its individual shut-o valve must be
disconnected from the gas supply piping system during any
pressure testing of that system where pressures are in excess
of 1/2 PSIG (3.45kPa.)

Final Preparation

220/240 Volt Convection Oven Models

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.

NOTE: Your new range has a plastic coating to help protect
the nish from scratches during shipping. This protective
plastic lm should be peeled o prior to starting the range.

Part # 4523341 Rev 2 (03/04/10)Page 8

TESTING AND ADJUSTMENT

Testing

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 top section
pilots.

3. Leak test all valves and ttings as described at the
beginning of this section. Correct any leaks as required
and recheck.

4. Light the oven pilot.

5. Set the oven thermostat to maximum. Leak test all valves
and ttings as described at the beginning of this section.
Correct any leaks as required and recheck.

6. Shut o all valves and set thermostat dials to “OFF” or
lowest position. All units are tested and adjusted at the
factory, however, burners and pilots should be checked
upon installation and adjusted if necessary.

CAUTION: Gas will ow to the top section burners even
if top section pilots are not lit, except for thermostat
controlled griddles. Gas will not be interrupted. It is the
responsibility of the operator to conrm the proper
ignition of each burner as it is turned on. Should ignition
fail to occur 4 seconds after turning a burner on, turn the
burner o, wait 5 minutes, and try again.

Part # 4523341 Rev 2 (03/04/10) Page 9

OPERATION

Caution: In the event that a binding malfunction valve or
thermostat control is observed DO NOT light the pilots or
continue operation until an authorized service technician
has inspected the appliance. Failure to do so may result in
injury.

Open Top burners

Lighting

1. Light pilots adjacent to each burner.

2. Turn valve completely on. Burner ame should be 1/2”
(13mm) high, stable and blue in color. It should also
impinge on the bottom of a pot placed on the burner
grate.

CAUTION: Should burner ignition fail within 4 seconds, turn
the burner valve o and repeat steps 1 through 2. If ignition
continues to fail, consult your factory authorized service
agency.

Ovens (Standard)

Lighting

5. If pilot burner fails to light or does not stay lit, wait 5
minutes and repeat steps 2 through 4.

6. Replace hearth and close kick panel, then turn oven
thermostat to desired cooking temperature.

7. To shut down main burner turn control knob (gure 1) to
“ ” position.

Shut Down

If pilot shut down is required loosen the set screw on the
knob and remove the outer temperature thermostat knob
by carefully pulling it o. Then push in and turn the inner
control knob (gure 2) to position. The system will
disengage within 60 seconds.

Figure 2

1. Lower front kick panel below oven door, raise oven
hearth bottom for easy access to oven pilot.

2. Turn oven control knob (gure 1) to “ ” position and
then push in to engage the ow of gas through the safety
device to the pilot.

Figure 1

3. While holding knob in, light pilot with a match/BBQ
lighter or use the spark ignition (if provided) to spark
ignite pilot.

4. Continue to hold knob in for 15 seconds after ignition,
then release. Pilot should remain lit.

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 set in a conventional
oven. The product be checked at a point midway in the time
required in a conventional oven.

Part # 4523341 Rev 2 (03/04/10)Page 10

OPERATION continued

Lighting

1. Lower front kick panel below oven door.

2. Push and hold in oven thermostat control valve knob
(gure 1) and turn it counter clockwise to the ignition

position “ ”.

3. While holding knob fully in depress the red igniter button
and observe that the pilot ame is lit.

4. When the pilot is lit, continue to hold the valve knob fully
in for 10 seconds, then release it. If the pilot goes out, wait
for ve (5) minutes, then repeat step 2 to 4.

Start Up

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

2. Turn the thermostat to the desired setting.

Cool down

1. Turn the oven valve knob to the “ ” position this will
prevent the main oven burner from cycling on. (gure 1).

2. Turn the thermostat to its lowest setting.

3. Open the oven door.

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 is “HOT”.

Hot Top Sections

1. Raise or remove hot top plate section(s). Each burner has
one pilot located at the front left 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-inch, (6mm), high.

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

5. Once the oven has cooled turn the power switch to o
and close the oven door.

Shut Down

1. If pilot shut down is required loosen the set screw on
the knob and remove the outer temperature thermostat
knob by carefully pulling it o. Then push in and turn the
inner control knob (gure 2) to position. The system
will disengage with 60 seconds.

2. Power switch should be in the o position.

Operating Suggestions

The motor in 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 for the care of your motor.

4. Replace hot top sections.

Thermostat Controlled Griddles

See griddle seasoning before use.

1. For general thermostat griddle lighting instructions
please refer to the section entitled “OVEN (STANDARD)”
above. (Steps 2 though 7)

2. Pilots should be lit though the front panel with an extend
match. If necessary the front panel of the range can be
removed to allow the griddle plates to be raised at the
front, block securely.

3. Light pilots located at the front left side of each burner

4. The sensing bulbs must be fully inserted into their
individual holders, which are located on the underside
of the griddle. To check griddle burner ame set the
thermostat to its maximum setting and then return to
pilot.

Part # 4523341 Rev 2 (03/04/10) Page 11

OPERATION continued

5. If the griddle has been raised to light the pilots, lower
carefully into position, being very careful not to leave any
part of the capillary tube in the burner compartment.
Replace the front panel of the range.

Valve Controlled Griddles

See griddle seasoning before use.

1. Pilots should be lit though the front panel with an extend
match. If necessary the front panel of the range can be
removed to allow the griddle plates to be raised at the
front, block securely..

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

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

4. If the griddle has been raised, lower carefully into position
and replace the front panel of the range.

Griddle/Broiler

(Models U60-6R24RR, U60-6R24SS, U60-6R24RS,
U60-6R24CC, U60-6R24CR & U60-6R24CS)

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-inch stable blue ame.

NOTE: If burners need adjustment contact an authorized
licensed gas technician.

Range 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.

See griddle seasoning before use.

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

Part # 4523341 Rev 2 (03/04/10)Page 12

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.

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.

NOTE: Many parts of the commercial range are raw steel. Hot
tops, griddles, springs, door hooks etc., can react with the
moisture forming rust. This occurrence is normal and not
considered a defect. Clean with a stainless steel or ber pad.
A light coating of cooking oil may be applied.

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 12
inches, (305 mm), 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.

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 at the 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 set to a high position (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
and it is not a defect.

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

Part # 4523341 Rev 2 (03/04/10) Page 13

MAINTENANCE AND CLEANING Continued

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.

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, wood or plastic tools if necessary
to scrape o heavy deposits of grease and oil. Do not use
ordinary steel scrapers or knives, as particles of the iron may
become imbedded and rust. STEEL WOOL SHOULD NEVER BE
USED.

Interior Cleaning of Standard Aluminized
Steel Interior Surfaces

The oven sides and top linings are formed of heavy gauge
steel with an aluminum fused into its surface to provide
for the reectance of heat back to the food being prepared
and to virtually eliminate the possibility of rust formation.
Establish a regular cleaning schedule or wipe o on the same
day when spillovers occur.

1. Cool down oven.

2. Remove oven racks.

3. Lift rack guides on either side of oven o of holders, pull
the top away from the cavity wall, when it’s cleared the
clips push down and remove. Racks and guides may
be run through dishwasher while oven cavity is being
cleaned.

4. Use a concentrated detergent on a plastic pad to remove
burned on soil. Do Not Use Steel Wool, Oven Cleaner Or
Abrasive Powders. These will remove the aluminum. Rinse
with warm water on a soft cloth. Be sure to remove all
traces of detergent. Any discoloration, which may remain
after the soil build-up has been removed, will not aect
the performance of the oven.

5. To reinstall reverse procedure. Place the bottom of the
rack guide against the cavity wall. Keeping the top pulled
away from the wall lift up. Push the top of the rack guide
against the wall and push down locking it into place.

Open Top Burners

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

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.

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.

1. 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.

2. Wipe any spills as they occur.

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

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

Part # 4523341 Rev 2 (03/04/10)Page 14

MAINTENANCE AND CLEANING Continued

5. If any clogged holes are apparent, the burner should be
lifted out and brushed inside and out with a small Venturi
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.

6. When reinstalling the open top burner head be sure the
burner ports are lined up correctly to the pilot. On the
cast burner head there is an extended nger with port
openings, when this is in line with the pilot, the burner is
installed correctly.

EXTENDED FINGER PILOT

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 as 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.

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:

7. If an abnormal ame appears around the edges, it is
usually a sign of grease dirt in the throat of the burner.
Remove the burner venturi (main body that the burner
heads sit on) to access the air shutter opening. Remove
grease and dirt from the air shutter area carefully. Do
not adjust the shutter setting. The air shutter allows the
proper amount of air to mix with the ow of gas coming
in from your valve/thermostat orice and should not be
adjusted unless by a licensed gas tter

Cast Iron Top & Grates

Cast iron top and 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.

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 the 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.

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.

Part # 4523341 Rev 2 (03/04/10) Page 15

Part # 4523341 Rev 2 (03/04/10)Page 16

INSTRUCTIONS

D’INSTALLATION ET

D’UTILISATION

LES CUISINIÈRES DE

RESTAURANT À GAZ

US RANGE SÉRIE U

Tous des 24, 36, 48, et 60 pouce les modèles larges.

POUR VOTRE SÉCURIT:

NE PAS STOCKER NI UTILISER D’ESSENCE

OU D’AUTRES VAPEURS OU LIQUIDES

INFLAMMABLES À PROXIMITÉ DE CET

APPAREIL OU DE TOUT AUTRE APPAREIL

MANUEL ET LE CONSERVER POUR S’Y REPORTER
ULTÉRIEUREMENT.

CE PRODUIT A ÉTÉ HOMOLOGUÉ EN TANT
QU’ÉQUIPEMENT PROFESSIONNEL DE CUISSON

ET DOIT ÊTRE INSTALLÉ PAR DU PERSONNEL
PROFESSIONNEL TEL QUE SPÉCIFIÉ.

AVERTISSEMENT

LIRE TOUTES LES SECTIONS DU PRÉSENT

UNE INSTALLATION, DES RÉGLAGES, DES

MODIFICATIONS, DES RÉPARATIONS OU UN

ENTRETIEN MAL FAITS PEUVENT CAUSER

DES DOMMAGES MATÉRIELS, DES BLES-

SURES OU LA MORT. LIRE SOIGNEUSE-

MENT LES INSTRUCTIONS D’INSTALLATION,

D’UTILISATION ET D’ENTRETIEN

AVANT D’INSTALLER OU DE RÉPARER

L’ÉQUIPEMENT.

L’attention des utilisateurs est attirée sur le fait que l’entretien et les réparations doivent être effectués par un
agent d’entretien autorisé par Garland/US Range utilisant des pièces de rechange d’origine Garland/US Range.
Garland/US Range n’aura aucune obligation en ce qui concerne n’importe quel produit mal installé, réglé, utilisé ou qui
n’aurait pas été entretenu conformément aux codes nationaux et locaux ou aux instructions d’installation fournies avec
le produit ou n’importe quel produit dont le numéro de série aurait été mutilé, oblitéré ou supprimé ou qui aurait été
modi é ou réparé avec des pièces non autorisées ou par des agents d’entretien non autorisés. Pour obtenir la liste des
agents de service autorisés, consulter le site web de Garland à : http://www.garland-group.com. Les renseignements
contenus dans le présent document (y compris la conception et les spéci cations des pièces) peuvent être remplacés
ou modi és sans préavis.

DANS L’ÉTAT DU MASSACHUSETTS, CE PRODUIT
DOIT ÊTRE INSTALLÉ PAR UN PLOMBIER OU UN

MONTEUR D’INSTALLATION AU GAZ.

Pour votre sécurité
Placer dans un endroit bien en vue les
instructions à suivre en cas d’odeur de gaz
détectée par l’utilisateur. Cette information peut
être obtenue auprès du fournisseur de gaz local

.

GARLAND COMMERCIAL INDUSTRIES

185 East South Street
Freeland, Pennsylvanie 18224
Téléphone : [phone]
Télécopieur : [phone]

Pièce nº 4523341 Rev 2 (03/04/10) © 2007 Garland Commercial Industries, Inc.

Pièce nº 4523341 Rev 2 (03/04/10) Page 17

GARLAND COMMERCIAL RANGES, LTD.

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

Enodis UK LTD.

5E Langley Business Centre
Station Road, Langley SL3 8DS Great Britain
Téléphone : 01753 485900
Télécopieur : 01753 485901