Garland X36-2G24R, SX-4-20 Installation Manual

INSTALLATION AND

OPERATION MANUAL

SUNFIRE SX SERIES GAS

RESTAURANT RANGES

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The information contained herein, (including design and parts specifications), may be superseded and is subject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

Part # 4515146 (02/29/08) © 2005 Garland Commercial Industries, Inc.

Part # 4515146 (02/29/08) Page 1

GARLAND COMMERCIAL RANGES, LTD.

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

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND
Telephone: [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 # 4515146 (02/29/08)Page 2

Part # 4515146 (02/29/08) Page 3

TABLE OF CONTENTS

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

DIMENSIONS AND SPECIFICATIONS.....4

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

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

Models Designations.........................4

Dimensions..................................5

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

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

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

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

Appliances Equipped with legs ...............6

Installing Shelf to Backguard .................6

Installing a Backguard or Shelf................7

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

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

Open Top burners ...........................9

Hot top Sections.............................9

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

Raised Broiler/Griddles.......................9

General.....................................10

Standard Ovens.............................10

Open Burners...............................11

Hot tops....................................11

Griddles....................................11

MAINTENANCE AND CLEANING........12

Stainless Steel ..............................12

Interior Cleaning of Standard Aluminized

Steel Interior Surfaces.......................12

Open Top Burners ..........................12

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

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

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

TESTING & ADJUSTMENT...............8

Testing......................................8

Griddle Seasoning ...........................9

Cast Iron Top & Ring Grates..................13

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

Hot Tops....................................13

DIMENSIONS AND SPECIFICATIONS

Gas Pressures

GAS MINIMUM SUPPLY GAS PRESSURE MANIFOLD OPERATING PRESSURE

Natural 7” WC 17.5 mbar 4.5” WC 11.25 mbar

Propane 11” WC 27.5 mbar 10.0”WC 25 mbar

Individual Burner Input Rates

BURNER

Open Burner 28,000 #39 28,000 1.5 mm

Hot Top, 20,000 #45 20,000 #54

12” Griddle, 20,000 #45 20,000 #54

Broiler/Griddle 14,000 #52 13,500 #57

26” Oven Burner Standard or RC 30,000 #36 30,000 #51

20” Oven Burner 25,000 #40 25,000 #54

INPUT

BTU/HR

NATURAL GAS PROPANE GAS

ORIFICE

SIZE DMS

INPUT

BTU/HR

ORIFICE

SIZE DMS

Models Designations

MODEL NO. DESCRIPTION

SX-4 (4) Open Burners, Storage Base

SX-4-20 (4) Open Burners, (1) 20” Oven

SX-6 (6) Open Burners, Storage Base

SX-6-26 (6) Open Burners, (1) 26” Oven

SX-6-24BG-2626 (6) Open Burners, (1) 24” Raised Broiler/Griddle, (2) 26” Ovens

SX-6-24BG-26 (6) Open Burners, (1) 24” Raised Broiler/Griddle, (1) 26” Oven (1) Storage Base

SX-10-2626 (10) Open Burners, (2) 26” Ovens

SX-10-26 (10) Open Burners, (1) 26” Oven (1) Storage Base

SX-1HT-4 (4) Open Burners, (1) 12” Hot Top, (1) Storage Base

SX-1HT-4-26 (4) Open Burners, (1) 12” Hot Top, (1) 26” Oven

SX-24G-2 (2) Open Burners, (1) 24” Griddle, (1) Storage Base

SX-24G-2-26 (2) Open Burners, (1) 24” Griddle, (1) 26” Oven

SX-24G-6-26 (6) Open Burners (1) 24” Griddle, (1) 26” Oven, (1) Storage Base

SX-24G-6-2626 (6) Open Burners (1) 24” Griddle, (2) 26” Ovens

Part # 4515146 (02/29/08)Page 4

Part # 4515146 (02/29/08) Page 5

DIMENSIONS AND SPECIFICATIONS Continued

Dimensions

MODEL NO. WIDTH DEPTH

SX-4 24” (610mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 275/125

SX-4-20 24” (610mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 350/159

SX-6 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 346/157

SX-6-26 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 446/202

SX-6-24BG-2626 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 855/387

SX-6-24BG-26 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 736/333

SX-10-2626 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 756/343

SX-10-26 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 710/322

SX-1HT-4 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 360/163

SX-1HT-4-26 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 460/209

SX-24G-2 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 380/172

SX-24G-2-26 36” (914mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 480/218

SX-24G-6-26 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 719/326

SX-24G-6-2626 60” (1524mm) 33-1/8” (841mm) 38-1/2” (978mm) 32-1/2” (343mm) 793/326

W/ LEGS W/O LEGS

HEIGHT

WEIGHT

LBS/KG

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 the burners and other packing
material must be removed from units. Any protective
material covering stainless steel parts must also be
removed.

3. All equipment is shipped from the factory with legs
tted, unless otherwise specied. Where the range is to
be mounted on a dais or cove base, it is shipped without
legs. Legs must be tted to the oven when it is installed
on a combustible oor.

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

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

INSTALLATION

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

We suggest installation, maintenance and repairs should be
preformed by your local Garland authorized service agency.

Siting

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.

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 Z21.69B­2006/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).

2. 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.

Appliances Equipped with legs

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

2. Position a leg insert in leg retainer opening and tap
upward until the insert seats at the collar ange.

3. Repeat leg insert installation for the other three legs and
adjust all four legs to the same height.

4. Legs can be further adjusted to level the appliance and to
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 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 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. Please be aware; required restraint is attached to a
bracket, (which is located on the rear of the 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.

MOUNTING

BOLTS

BACKGUARD

SHELF

SHEETMETAL
SCREW

Part # 4515146 (02/29/08)Page 6

Part # 4515146 (02/29/08) Page 7

INSTALLATION Continued

Installing a Backguard or Shelf

1. Rear of range must be easily accessible.

2. 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
sides.

3. Securely fasten the support brackets to the burner box
sides with (4) #14 x 5/8” Hex washer head, type B tapping
screws. (Hardware package is supplied)

Upright

Burner Box
Side

#14 x 5/8"
Type "B"
Hex Head
Tapping Screw
4 Req'd

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 and destination.

The installation must conform to the National Fuel Gas
Code ANSI Z223.1-1998 or latest edition, NPFA 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 of an
appropriate size.

All xed (non-mobile) appliances MUST be tted with a
manual gas-cock upstream of the appliance to provide a
means of isolation for servicing or cleaning purposes. 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.

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 highly essential for optimum
performance. The ideal method of ventilating open-top
equipment is the use of a properly designed canopy that
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, replacement air must enter
the room. The amount of air that enters must be equal to the
amount exhausted.

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 tted
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.”

INSTALLATION Continued

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.

TESTING & ADJUSTMENT

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 pressures in excess of 1/2
PSIG (3.45kPa.).

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
re-installation.

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. If the range is equipped with an oven on/o valve
separate from the thermostat, turn this valve on. If
the oven thermostat dial has an “OFF” position, the
thermostat is its own on/o valve.

6. In either case, now set the thermostat to 500°F, (260°C).
Leak test all valves and ttings as described at the
beginning of this section. Correct any leaks as required
and recheck.

7. 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. 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 5 seconds after turning a burner on, turn the
burner o, wait 5 minutes, and try again.

Part # 4515146 (02/29/08)Page 8

Part # 4515146 (02/29/08) Page 9

TESTING & ADJUSTMENT Continued

Griddle Seasoning

1. Remove all factory applied protective material by
washing with hot water, mild detergent or soap solution.

2. 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.

3. Light all burners, set a lowest possible setting. Some
discoloration will occur when heat is applied to steel.

4. 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.

OPERATION

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
and 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.

Open Top burners

Lighting:

1. Light pilots located in the center of each burner.

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

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.

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.

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-inch, (6mm) high.

4. Replace Hot top Sections.

Valve Controlled Griddles

See the section on griddle seasoning before initial 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-inch to 5/8-inch (13mm to 16mm), stable blue ame.

4. Lower griddle carefully into position.

Raised Broiler/Griddles

See the section on griddle seasoning before initial use.

1. Light the pilots located in the broiler section.