Garland Master Series Electric Half-Size Convection Oven MCO-E-5 MCO-E-25 Owner Instruction Manual

Catégorie
Cuisinières
Taper
Owner Instruction Manual
Part # 138683 (01/08) Page 1
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The information contained herein, (including design and parts specifications), may be superseded and is subject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.
GARLAND COMMERCIAL INDUSTRIES
185 East South Street
Freeland, Pennsylvania 18224
Phone: (570) 636-1000
Fax: (570) 636-3903
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
Part # 1382683 (01/08) © 2005 Garland Commercial Industries, Inc.
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
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.
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.
INSTALLATION AND
OPERATION MANUAL
STARFIRE AND STARFIRE SENTRY
SERIES GAS OPERATED RESTAURANT
RANGES, FRYERS & BROILERS
Part # 1382683 (01/08)Page 2
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 # 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
Starre 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
Starre 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
Part # 1382683 (01/08)Page 4
SPECIFICATIONS
Gas Connections – All Models
TYPE OF
EQUIPMENT
MANIFOLD
INLET SIZE
Ranges 3/4 inch N.P.T.
Fryers 1/2 inch N.P.T.
Broilers 3/4 inch N.P.T.
Installation Clearances
Minimum Installation Clearance To Adjacent
Combustible Walls &Type Of Floor Or Base.
TYPE OF
EQUIPMENT
SIDES AND
REAR
TYPE OF
FLOOR/BASE
Ranges 6” (152mm) Combustible
Fryers 6” (152mm) Combustible
Broilers** 0” Non-combustible
**For installation in non-combustible locations only
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
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 # 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.
Part # 1382683 (01/08)Page 6
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
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 Z21.69B-
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).
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.
INSTALLATION Continued
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.
Upright
Burner Box
Side
1/4" x 3/4"
Type "B"
Washer Hex
Head SMS
4 Req'd
Bolt "A"
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 # 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 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 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.
All units are tested and adjusted at the factory, however,
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.
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.
BROILER AND FRYER
REPRESENT TYPICAL UNITS
RAIL FLANGE
BACKGUARD
CONNECTING BRACKETS
REAR OUTER FLANGE
CHANNEL BRACKETS
SWING IN FOR
SHIPPING
Part # 1382683 (01/08)Page 8
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
Space briquettes evenly on rods in number of rows and
columns specied for your particular model.
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
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 # 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.
Part # 1382683 (01/08)Page 10
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.
OPERATING INSTRUCTIONS Continued
LIGHT BURNER THRU INSIDE OF OVEN
W/MATCH
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.
“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 # 138683 (01/08) Page 11
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
PILOT
IGNITOR
BUTTON
REST
BUTTON
ON SAFETY
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
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.
OPERATING INSTRUCTIONS Continued
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.
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.
Part # 1382683 (01/08)Page 12
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.
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.
Solid Hot Tops
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.
OPERATING INSTRUCTIONS Continued
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.
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 # 138683 (01/08) Page 13
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
1. Set the power switch to the COOK” position.
2. Turn the oven valve knob to the “ame” symbol.
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
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.
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. 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
Part # 1382683 (01/08)Page 14
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.
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.
OPERATING INSTRUCTIONS Continued
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.
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 # 138683 (01/08) Page 15
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
OPERATING INSTRUCTIONS Continued
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.
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
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.
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.
Part # 1382683 (01/08)Page 16
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.
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.
PRODUCT APPLICATION INFORMATION Continued
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.
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 # 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.
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 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)
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.
Part # 1382683 (01/08)Page 18
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:
ADJUSTMENTS Continued
4
5
0
5
0
0
5
5
0
1
5
0
3
0
0
2
5
0
3
0
0
3
5
0
4
0
0
Calibration
Lock Screws
By-pass Flame
Adjuster
Indicator Mark
Calibration
Plate
Dial
Stop
MODEL
FDO
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 # 138683 (01/08) Page 19
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.
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.
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.
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
Part # 1382683 (01/08)Page 20
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.
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.
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.
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.
ADJUSTMENTS Continued
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Garland Master Series Electric Half-Size Convection Oven MCO-E-5 MCO-E-25 Owner Instruction Manual

Catégorie
Cuisinières
Taper
Owner Instruction Manual