GARLAND G2000 Series Gas Bake and Roast Deck Ovens Owner’s Manual
- June 4, 2024
- GARLAND
Table of Contents
G2000 Series Gas Bake and Roast Deck Ovens
Owner’s Manual
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.
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 website
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may be superseded and is subject to change without notice.
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.
Keep appliance area free and clear of combustibles.
Rights wrote notice
2012 ALL RIGHTS RESERVED. This manual and the text and images it contains may
not be modified in any way, by any means, without written permission from
Garland Commercial Ranges Ltd..
DIMENSIONS AND SPECIFICATIONS, G2000 SERIES
OVEN SPECIFICATIONS
General
Construction:
Ovens are of the sectional type with each section operating independently.
Sectional type with each section operating independently. The sectional design
makes it easy to add additional sections as required. Heavy-duty modular
construction minimizes the use of hard-to-clean screws and bolts on the
exterior of the oven. Cleaning is easier and more complete. Sections are
supported on heavy steel legs, which are easily changed as sections are added.
Oven legs are standard equipment.
Bake Section:
The Bake section interior is 42” x 32” x 7” in each section. The ¾” cordierite
deck is provided as standard equipment. A 12 gauge steel hearth may be
substituted if specified before placing an order.
General Purpose Section:
Two compartments 42” x 32” x 7” each section. Each is provided with its own
deck and door. Standard deck is ¾” thick cordierite. A 12 gauge hearth may be
substituted if specified before placing an order.
Roast Sections:
The 12” roast interior is 42” x 32” x 12”. The Interior of the 16” sections is
42” x 32” x 16”. A 12 gauge steel hearth is provided as standard for both 12”
gauge steel hearth is provided as standard for both 12” and 16” sections. A
cordierite deck is available as an optional extra.
Burners:
Each oven is heated by two “U” shaped lance ported burners firing directly on
heavy steel tread plate between the burners and the deck. In each oven
section, a heavy-duty throttling/snap action gas thermostat controls burners
to provide a 150º to 500º Fahrenheit temperature range affording low
temperature holding feature. Each section is further provided with an
independent ON/OFF gas valve and a 100% safety pilot system.
Venting:
A flue deflector is provided to meet ventilation system requirements. Internal
flues connect for stacking.
Oven Door:
The oven door is engineered with precise balance and exceptional durability.
The door opens to the full width of the oven cavity and to the exact level of
the horizontal oven deck for unobstructed loading. The door will support in
excess of 250 pounds of load.
INTRODUCTION
Garland Variety Ovens
The dependable line of Garland Variety Heavy Duty Bake and Roast Ovens are
designed for use where quality foods are prepared in mass quantity. These
ovens are ideal for hotels, hospitals, schools, larger cafeterias, dining
rooms, and all other high-production operations.
Basic Variety Oven sections are designed for stacking to provide an infinite
choice of bake and roast combinations.
Independently operated oven sections with separate controls, afford the
advantage of cooking a variety of products at different temperatures at the
same time.
GARLAND’S new Variety Oven line was designed to give years of dependable
service. Engineering excellence assures customers of quality construction and
products that perform well. This addition to the GARLAND family of commercial
cooking products is testimony to the dedicated efforts of our employees, who
have pride in their workmanship and therefore, build better products that
reflect this spirit.
Rating Plate
When corresponding with the factory or your local authorized factory service
center regarding service problems or replacement parts, be sure to refer to
the particular unit by the correct model number (including the prefix and
suffix letters and numbers) and the warranty serial number. The rating plate
affixed to the unit contains this information.
We suggest installation, maintenance and repairs should be performed by your
local authorized service agency listed in your information manual pamphlet.
In the event, you have any questions concerning the installation, use, care,
or service of the product, write or call our Product Service Department.
This product must be installed by professional personnel as specified.
Garland/U.S. Range products are not approved or authorized for home or
residential use but are intended for commercial applications only. Garland /
U.S. Range will not provide service, warranty, maintenance, or support of any
kind other than in commercial applications.
Location of the Oven
Appliances shall be installed in a location in which the facilities for
ventilation permit satisfactory combustion of gas and proper venting.
Appliances shall be located so as not to interfere with the proper circulation
of air within the confined space. When buildings are so tight that normal
infiltration does not provide the necessary air, outside air shall be
introduced.
Clearances
NOTE: Unit must be installed with no less than 6 inches (152mm) clearance
from combustible construction at both sides and rear. Installation to non-
combustible construction is (0”) clearance at both sides and rear. The unit is
suitable for installation on combustible floors.
INSTALLATION
Pre-Installation Instructions
The importance of proper installation of commercial gas cooking equipment
cannot be overstressed. Proper performance of the equipment is dependent, in
great part, on the compliance of the installation with the manufacturer’s
specifications. The installation and connections must comply with local codes,
or in the absence of local codes, with CAN/CGA-B149 installation code or with
the National Fuel Gas Code, ANSI Z 223.1/NFPA No. 54 – latest edition.
All burner adjustments and settings shall be made by a qualified gas
technician.
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 a unit stamped “PRO” only to propane gas.
B. If it is a new installation, have gas authorities check meter size and
piping to assure that the unit is supplied with sufficient amount of gas
pressure required to operate the
unit.
C. If it is additional or replacement equipment, have gas authorities
check the pressure to make certain that the existing meter and piping will
supply fuel at the unit with not more than 1/2” water column pressure drop.
D. Obtain a pressure regulator to deliver gas at the pressure shown on the
rating plate. This unit is supplied with a pressure regulator.
NOTE: When checking pressure be sure that all other equipment on the same
gas line is on. A pressure regulator is supplied with GARLAND equipped. Set
the regulator to deliver gas at the pressure shown on the rating plate.
Installation must conform with the National Fuel Gas Code ANSI Z223.1-Latest
Edition/NFPA No. 54-Latest Edition and/or local code to assure safe and
efficient operation.
NOTE: In Canada, the installation shall be in accordance with
CAN/CGA-B149.1 NATURAL GAS INSTALLATION CODE or CAN/CGA-B149.2 PROPANE GAS
INSTALLATION CODE and local codes where applicable.
NOTE: The appliance and its individual shut-off (supplied by others) must
be disconnected from the gas supply piping system during any pressure testing
of that system at test pressures in excess of 1/2 PSI (3.45kPa).
The appliance must be isolated from the gas supply piping by closing its
individual manual shut-off (supplied by others) during any pressure testing of
the gas supply piping system at test pressures equal to or less than 1/2 PSI
(3.45 kPa).
NOTE: Adequate clearance must be provided for servicing and proper
operation.
Legs Raise the front of the oven. Position the legs inside the front corners
of the angle from the frame. Start each bolt, threading them into the weld
nuts on the angle base frame. Four (4) bolts and four (4) washers must be
used to secure each leg in place. Tighten the bolts evenly and securely. Raise
and block the rear of the oven and fasten the rear legs as above.
Assembly of Two-Section Oven
Before raising the upper section into its proper position, check at the rear
center of the underside of the upper section (as per drawing). The rectangular
flue opening should be open. If the flue opening is covered, remove the
“Bottom Flue cover Patch” and discard.
Be sure that the top trim cap (stainless steel angle iron square frame) is not
installed on the lower or middle ovens. Place 2 x 4’s on the top of the lower
or middle ovens. Place 2 x 4’s on the top of the lower oven section – about
6” in from each side, running front to back. Raise the top section and
position it on the 2 x 4’s so that the front, rear, and sides of the top
section line up with the lower section. The internal upper flue will telescope
over the internal lower flue.
The upper oven section bottom frame will telescope or capture the bottom unit.
It is not necessary to bolt the section together.
Installation of Oven Vent
-
The most efficient system for ventilating this oven is a properly designed hood. This hood should extend 6 inches beyond the front and sides of the oven and the back unless the oven is against a fire resistive wall. The design of the hood should be such that it will not pull the heat too rapidly out of the oven through the flue.
The flue deflector provided (Fig. 1) should be installed to prevent this situation from occurring. Set the flue deflector in place over the flanges of the internal flue. The sloped opening of the flue deflector will be to the front.
Fasten the side flanges of the flue deflector by means of the sheet metal screws provided. -
If the oven must be connected to a direct flue, this flue should rise 10 feet above the roof of the building in which the oven is installed, or 10 feet above any portion of a building within a horizontal distance of 10 feet. The draft hood provided must be installed. In addition, it is necessary that barometric draft control (available from Garland) be installed. (See Fig. 2) The draft hood should be positioned with its vertical bottom opening over the vertical flanges of the oven flue. The flanges of the draft hood should be to the sides and front. Fasten the draft hood to the oven by means of sheet metal screws through the holes on each side flange at the bottom of the draft hood.
The barometric damper must be installed to conform with the applicable instructions packed with the barometric damper. The relief opening of the barometric damper should be located so that it is not obstructed by any part of the oven or adjacent constructions.
The barometric damper should be installed as close to the draft hood as possible while conforming to code requirements.
Under no circumstances should a flue pipe with less than a 6-inch diameter be installed between the oven and the chimney termination.
If more than one appliance is connected to a single vent, the vent shall be sized in accordance with sound engineering principles.
Top Trim Installation
The front of the top trim is formed as a channel. Open the upper oven door.
Hold the top trim with the rear raised and slide its lower flange into
position in the oven opening between the right and the left front columns.
Lower the top trim into position over the oven top. The top trim does not
require that it be bolted or fastened into position.
Ovens with Optional Light Feature
Important: This appliance must be electrically grounded in accordance with
local codes, or in the absence of local codes, the Canadian Electrical Code
C22.1 or with the National electrical code ANSI/NFPA No. 70 (latest edition
whichever is applicable.
Warning – Electric Grounding Instructions
This appliance is equipped with a three-prong (grounding) plug for your
protection against shock hazards and must be plugged into a properly grounded
three-prong receptacle.
Do not cut or remove the grounding prong from this plug.
A wiring diagram is attached to the back of the unit.
Gas Connection-Single & Multiple Ovens
Single Oven
Install the pressure regulator (supplied) with the outlet (arrowhead)
connected to the tail pipe. The ¾” N.P.T. inlet of the pressure regulator must
be considered in piping the gas supply. Each group of ovens should be supplied
(by others) with an in-line manual shut-off valve.
Each stack of oven sections may be piped individually as described above. Each
stack should be provided with its own manual gas shut-off valve as described.
If the ovens are to be piped using all of the materials provided, refer to
diagram “A”.
Multiple Ovens
If the ovens are to be stacked, they may be piped as shown in diagram “A”.
Again, as stated above, a readily accessible gas shut-off valve of an approved
type should be installed in the supply line.
Installation Of Oven Heat Deflectors, Cordierite/Steel Hearths & Inner Oven
Linings
All models require that two-part oven heat deflectors (heavy gauge diamond
plate) and two heat deflector pans (in the oven with cordierite deck material)
or one heat deflector pan (in the oven with steel deck), be installed above
the oven burners to give even heat throughout the oven. Install the heat
deflector pan(s) in the center of the oven deck frame. Install the heat
deflectors on top of the heat deflector pans, with the rough side up.
Both deflectors should be brought together to make the center seam as tight as
possible.
The corderite hearth assembly consists of two sections installed within deck
spacers, as shown in Diagram “B”. Install the two (2) aluminized inner oven
linings in the front and rear channels by first placing the rear of each in
each rear channel. Then raise the front of each aluminized inner oven linings
over and down into the front channels.
The steel hearth is designed as a one-piece welded assembly and will pass through the oven door opening. The rear of the steel hearth assembly rests on the heat deflectors inside the rear angle support. Centre the steel hearth assembly within the oven. Install the aluminized inner oven linings provided, as shown in Diagram “B”.
IMPORTANT: All gas burners and pilots need sufficient air to operate and
large objects should not be placed in front of this appliance which would
obstruct the air flow through the front.
Ventilation and Air Supply
Proper ventilation is highly important for good operation.
The ideal method of venting a gas deck oven is through the use of a properly
designed canopy which should extend 6” beyond all sides of the appliance and
6’6” from the floor.
A strong exhaust fan will create a vacuum in the room. For an exhaust system
vent to work properly, replacement air must enter the room in which the vent
is located. For proper air balance, contact your local H.V.A.C. contractor.
Installation of a Direct Flue
When the installation of a canopy-type exhaust hood is impossible, the oven
may be direct vented. Before direct venting check your local codes on
ventilation.
If the unit is to be connected directly to a direct flue, it is necessary that
an 8” draft diverter be installed to insure proper ventilation. First, remove
the canopy diverter (shown in Diagram “A”), and replace it with a Garland-
designed down draft diverter (P/N1056497 painted or 1056496 stainless steel).
Connect directly to the Garland-designed down draft diverter with your stove
pipe.
NOTE: Each oven has been factory tested and adjusted prior to shipment.
It may be necessary to further adjust the oven as part of a proper
installation. Such adjustments are the responsibility of the installer.
Adjustments are not considered defects in material and workmanship, and they
are not covered under the original equipment warranty.
Do Not Undersize The Vent Pipe! This can cause resistance to flow and impede
good efficiency.
OPERATION
Once the equipment has been installed and tested by qualified professional personnel, the oven is ready for operation. If the pilot is not lit, proceed as follows:
- Check the oven gas valve. It should be in the “OFF” position. If not, turn this valve to the “OFF” position.
- Remove the lower front panel by turning the special self-retaining fasteners.
- Ignition of the pilot is made by passing a lighted taper through the access hole in the front air shield, or by removing this shield while pressing in and holding the red reset button of the oven safety valve. This button is reached through the access hole in the center section of the side control panel. Release the red button after the pilot has been lit, approximately 45 seconds. If the pilot does not remain lit, repeat after waiting 5 minutes.
- After the oven pilot is lit, replace the front air shield and lower front panel.
Burn Off – Deck Curing
Many of the parts used in the oven have a thin protective oil covering. This
oil should be burned off before the oven is used for the production of food.
The following burn-off procedure will also serve to “cure” the oven hearth. If
the curing procedure is not followed, there is a potential for the deck
material to crack.
Turn the oven thermostat dial back to the 300°F setting and run the oven at
this temperature for at least an hour. Repeat at 400°F and 500°F. the total
“curing” process is accomplished in a 3-hour period of time.
The oven may now be shut down by turning the gas control valve to the “OFF”
position and turning the thermostat back to its lowest setting.
NOTE: You cannot turn the oven off just by turning the oven thermostat
down. You must turn the gas valve to the “OFF” position.
It will not be necessary to extinguish the oven pilot unless the oven is to
remain unused for a long period of time.
After the hearth is “cured”, the oven is ready for operation.
- If the oven pilot has been extinguished, go through steps 1 through 4, as previously listed.
- All models that have the cordierite hearths should be preheated for no less than one (1) hour. This will bring the oven interior to the desired temperature and will provide time for the hearth and the oven interior surfaces to absorb and store the heat required for optimum oven performance. All models that have steel hearths will require approximately 25 minutes to preheat.
- After preheating, the oven is ready for use.
- Distribute the load evenly on the deck. Space pans equally from each other and the side of the oven.
- Planning will avoid unbalanced baking as a result of adding products after loading goods have started to bake.
- Do not open the door unnecessarily. Repositioning of product is not required in most cases.
- When using the G-2771 or the G-2772 General Purpose Oven for the same product, load the upper compartment first, then the lower compartment. It is normal for the upper compartment (in this specific model only) to be 30°F to 60°F lower in temperature than the lower chamber. When a product is done in the lower compartment, remove the same. Check the upper compartment, allowing additional time if required.
- Before loading, preheat the oven at least 25°F higher than the desired temperature for Strong bottoms and Light tops.
When the loading of the oven is completed, turn the control down to the desired temperature. For products requiring Strong tops, turn the oven temperature control up to 25°F for the final 8 – 10 minutes of baking.
The following is intended only as a guide. Temperature and time requirements will be affected by specific recipes, varying methods of food preparation, quality of ingredients, and personal preferences, as well as numerous other factors. Your own techniques, coupled with the recommendations of this guide, will permit you to establish your own chart.
User Guide – Timetable for Roasting
CUT| I WEIGH (LB.)| I OVEN ° F| I INTERNAL TEMP. °F I|
MIN./LB.
---|---|---|---|---
Beef
Standing Rib| 6-8| 300°-235°| 140° Rare| 23-25
Standing Rib (7 Rib)| 20-25| 300°| 160° Rare| 27-30
125° Rare| 11
140° Med| 12
150° Well| 13
Round (Rump & Shank Off)| 50| 250°| 140° Med| 12
Rolled Rib| 5-7| 300°-350°| 140° Rare| 32
160° Med| 38
170° Well| 48
Rib Eye| 4-6| 350°| 140° Rare| 18-20
160° Med| 20-22
170° Well| 22-24
Tenderloin (1/2)| 2-3| 425°| 140° Rare| 45-60
Whole| 4-6| 425°| 140° Rare| 45-60
Rolled Rump (High Quality)| 4-6| 300°-325°| 150°1 70°| 35-40
Sirloin Tip (High Quality)| 3 1/2-4| 300°-325°| 150°-170°| 35-40
Veil
Leg| 5-8| 300°-325°| 170°| 23-35
Loin| 4-6| 300°-325°| 170°| 30-35
Rib (Rack)| 3-5| 300°-325°| 170°| 35-40
Rolled Shoulder| 4-6| 300°-325°| 170°| 40-45
Note: This list is intended only as a guide
CUT| I WEIGHT (LB.)| I OVEN ° F| I INTERNAL TEMP. °F| I
MIN./LB.
---|---|---|---|---
Lamb
Leg| 5-8| 300°-325°| 175°-180°| 30-35
Shoulder| 4-6| 300°-325°| 175°-180°| 30-35
Rolled| 3-5| 300°-325°| 175°-180°| 40-45
Cushion| 3-5| 300°-325°| 175°-180°| 30-35
Pork, (Fresh)
Loin Centre| 3-5| 325°-350°| 170°| 30-35
Half| 3-5| 325°-350°| 170°| 35-40
Blade/Sirlion| 3-4| 325°-350°| 170°| 40-45
Picnic Shoulder| 5-8| 325°-350°| 185°| 30-35
Rolled| 3-5| 325°-350°| 185°| 40-45
Cushion Style| 3-5| 325°-350°| 185°| 35-40
Boston Shoulder| 4-6| 325°-350°| 185°| 45-50
Leg (Fresh Ham)
Whole -Bone In| 10-14| 325°-350°| 185°| 25-30
Whole -Boneless| 7-8| 325°-350°| 185°| 40-45
Half – Bone In| 5-7| 325°-350°| 185°| 40-45
Pork, (Smoked)
Ham (Uncooked)
Whole| 10-14| 300°-325°| 160°| 18-20
Half| 5-7| 300°-325°| 160°| 22-25
Shank/Butt| 3-4| 300°-325°| 160°| 35-40
Ham (Cooked)
Whole| 10-14| 325°| 130°| 15
Half| 5-7| 325°| 130°| 18-24
Picnic Shoulder| 3-5| 300°-325°| 170°| 35
Shoulder Roll| 2-3| 300°-325°| 170°| 35-40
Canadian Style Bacon| 2-4| 300°-325°| 160°| 35-40
Poultry (All Not Stuffed)
Chicken-Roasters| 2 1/2-3| 325°| | 36
Turkeys| 14-16| 300°| | 22
25-30| 350°| | 16
Ducks| 4-5| 325°| | 36
User Guide – Timetable for Baking
PRODUCT | OVEN °F | TIME |
---|---|---|
Breads | ||
White Bread | 375°-425° | 30-40 Min. |
Wheat Bread | 375°-425° | 30-40 Min. |
Rye Bread | 400° | 40-60 Min. |
Corn Bread (Individual) | 375°-425° | 25-30 Min. |
Cakes | ||
White Sheet | 375° | 30-35 Min. |
Yellow Sheet | 375° | 30-35 Min. |
Angel Food | 400° | 20-30 Min. |
Devil’s Food | 350° | 20-30 Min. |
Cookies | ||
Sugar | 375° | 15 Min. |
Chocolate Chip | 375° | 15 Min. |
Butter | 400° | 10-15 Min. |
Macroons | 350° | 20 Min. |
Pies | ||
Apple | 400°-425° | 50-60 Min. |
Cherry | 400°-425° | 50-60 Min. |
Pumpkin | 375°-425° | 30-40 Min. |
Custard | 375°-425° | 30-40 Min. |
Rolls | ||
Clover Leaf | 400° | 15-20 Min. |
Parkerhouse | 400°-425° | 15-20 Min. |
Biscuits | 425° | 20 Min. |
Danish Pastry | 375° | 20-30 Min. |
Note: This list is intended only as a guide
MAINTENANCE
We suggest maintenance and repairs to be performed by a GARLAND AUTHORIZED
SERVICE AGENT. The listing provided with your oven is titled “Maintenance and
Repair Centres”.
Stainless Steel
For routine cleaning, just wash with hot water and a detergent solution. Wash
just a small area at a time or the water will evaporate leaving the chemicals
behind and causing streaking.
Rinse the washed area with a clean sponge dipped in a sanitizing 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 finish. Then thoroughly
rinse as before.
To prevent fingerprints, there are several stainless steel polishes on the
market that leave an oily or waxy film. 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 off
heavy deposits of grease and oil. Do not use ordinary steel scrapers or knives
as particles of the iron may become embedded and rust. STEEL WOOL SHOULD NEVER
BE USED.
Oven Interior
Standard aluminized steel interior surfaces. The oven linings, back linings,
and top linings are formed with heavy gauge steel with aluminum fused into its
surface. This provides
a reflectance of heat back to the food being prepared.
The aluminum virtually eliminates the possibility of rust formation.
To clean the aluminized interior, use concentrated detergent on a plastic pad
to remove burned soil. DO NOT use steel wool, oven cleaners 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 affect the performance of
the oven.
Cleaning of Oven Hearth
The oven hearth should be kept clean and free of carbon by using a long-
handled, stiff wire brush or scraper to loosen burned-on carbon. Sweep the
hearth clean with a soft brush. You may use a damp cloth to wipe the hearth,
but DO NOT FLOOD THE HEARTH WITH WATER OR USE A VERY WET CLOTH! If excess
water is used, the hearths may crack upon the next use.
Manufactured by:
Cleveland Range
1333 East 179th
Street
Cleveland, Ohio 44110 USA| Garland Commercial Ranges, LTD.
1177 Kamato Road,
Mississauga, Ontario L4W 1X4
CANADA| General Inquiries
1-905-624-0260
USA Sales, Parts and Service
1-800-424-2411
Canadian Sales 1-888-442-7526
Canada or USA Parts/Service
1-800-427-6668
---|---|---
References
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