Garland G2000 Gas Bake and Roast Deck Ovens Instruction Manual

Garland G2000 Gas Bake and Roast Deck Ovens

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 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 The information contained herein, (including design and parts specifications), may be superseded and is subject to change without notice.

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 written 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

(13.7 Mbar)

| 10.0″ WC

(24.9 Mbar

Minimum Supply Pressure| 7.0″ WC

(17.4 Mbar)

| 11.0″ WC

(27.4 Mbar)

Combustible Wall Clearances

Sides| Back
1” (25mm)| 6” (152mm)
MODEL| A: In (mm)| B: In (mm)| C: In (mm)| D: In (mm)| E: In (mm)| F: In (mm)| G: In (mm)| Total BTU
---|---|---|---|---|---|---|---|---
G2071| 50(1270)| 58(1473)| 401/2(1664)|  |  |  | 31(787)| 40,000
G2072| 581/2(1270)| 661/2(1689)| 311/2(800)| 49(1283)|  |  | 22(559)| 80,000
G2073| 60(1524)| 68(1727)| 151/2(394)| 33(838)| 501/2(1283)|  | 6(152)| 120,000
G2121| 55(1397)| 63(1600)| 401/2(1664)|  |  |  | 31(787)| 40,000
G2122| 601/2(1537)| 681/2(1740)| 231/2(597)| 46(1168)|  |  | 14(356)| 80,000
G2123| 75(1905)| 83(2018)| 151/2(394)| 38(965)| 60 1/2(1537)|  | 6(152)| 120,000
G2771| 60(1524)| 68(1727)| 401/2(1664)| 501/2(1283)|  |  | 31(787)| 50,000
G2772| 621/2(1587)| 701/2(1791)| 151/2(394)| 251/2(648)| 43(1092)| 53(1346)| 6(152)| 100,000
G2121-71| 631/2(1613)| 711/2(1816)| 311/2(800)| 54(1372)|  |  | 22(559)| 80,000
G2121-72| 65(1651)| 73(1854)| 151/2(394)| 38(965)| 551/2(1410)|  | 6(152)| 120,000
G2121-771| 571/2(1460)| 651/2(1664)| 151/2(394)| 38(965)| 48(1219)|  | 6(152)| 90,000
G2122-71| 70(1778)| 78(1981)| 151/2(394)| 38(965)| 60 1/2(1537)|  | 6(152)| 120,000
G2071-771| 601/2(1537)| 681/2(1664)| 231/2(597)| 41(1041)| 51(1295)|  | 14(356)| 90,000

OVEN SPECIFICATIONS

General
Construction:
Ovens are of the sectional type with each section operating independently. Sectional type with each section operating independently. 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:
Bake section interior is 42” x 32” x 7” each section. The ¾” corderite deck is provided as standard equipment. A 12 gauge steel hearth may be substituted if specified before placing order.
General Purpose Section:
Two compartments 42” x 32” x 7” each section. Each provided with its own deck and door. Standard deck is ¾” thickcorderite. 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”. 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 corderite 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 provide with an independent ON/OFF gas valve and 100% safety pilot system.
Venting:
Flue deflector is provided to meet ventilation system requirements. Internal flues connect for stacking.
Oven Door:
Oven door is engineered with precise balance and exceptional durability. Door opens to full width of oven cavity and to exact level of horizontal oven deck for unobstructed loading. Door will support tin 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, hospital, 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 difference 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 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 suitable for installation on combustible floors.

INSTALLATION

Pre-Installation Instructions
The importance of proper installation of commercial gas cooking equipment cannot be over stressed. 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 setting shall be made by a qualified gas technician.

• The type of gas for which the unit is equipped is stamp on the date plate located behind lower front panel. Connect a unit stamped “NAT” only to natural gas; connect a unit stamped “PRO” only to propane gas.
• 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.
• If it is additional or replacement equipment, have gas authorities check pressure to make certain that existing meter and piping will supply fuel at the unit with not more than 1/2” water column pressure drop.
• 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 regulator to deliver gas at pressure shown on 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 ½ 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 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 centre 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

1. 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 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.
2. 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 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 Features
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 hazard 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 provide, refer to diagram “A”.
Multiple Ovens
If the ovens are to be stacked, they may be piped as shown in the 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, Corderite/Steel Hearths & Inner Oven Linings

All models require that two part oven heat deflectors (heavy gauge diamond plate) and two heat deflector pans (in oven with corderite deck material) or one heat deflector pan (in 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 centre 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 centre 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 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:

1. Check the oven gas valve. It should be in the “OFF” position. If not, turn this valve to the “OFF” position.
2. Remove the lower front panel by turning the special selfretaining fasteners.
3. 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 centre 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.
4. 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 production of food. The following burn-off procedure will also service 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.

1. If the oven pilot has been extinguished, go through steps 1 through 4, as previously listed.
2. All models that have the corderite 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 heat required for optimum oven performance. All models that have steel hearths will require approximately 25 minutes to preheat.
3. After preheating, the oven is ready for use.
4. Distribute the load evenly on the deck. Space pans equally from each other and the side of the oven.
5. Planning will avoid unbalanced baking as a result of adding product after loading goods have started to bake.
6. Do not open door unnecessarily. Repositioning of product is not required in most cases.
7. 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 product is done in the lower compartment, remove same. Check upper compartment, allowing additional time if required.
8. Before loading, preheat oven at least 25°F higher than desired temperature for Strong bottoms and Light tops. When loading of oven is completed, turn control down to desired temperature. For products requiring Strong tops, turn oven temperature control up 25°F for the final 8 – 10 minutes of baking.

The following is intended only as 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| WEIGHT (LB.)| OVEN ° F| INTERNAL TEMP. °F| 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°-170°| 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
CUT| WEIGHT (LB.)| OVEN ° F| INTERNAL TEMP. °F| 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

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.

MAINTENANCE

We suggest maintenance and repairs to be performed by an GARLAND AUTHORIZED SERVICE AGENT. The listing provided with your oven is titled “Maintenance and Repair Centres”.
Stainless Steel
For routine cleaning, just wash with a hot water and detergent solution. Wash just a small area at a time or the water will evaporate leaving the chemicals behind causing streaking.Rinse the washed area with a clean sponge dipped in a sanitizing solution. 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 clothbefore 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 discolour 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 imbedded 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 a concentrated detergent on a plastic pad to remove burned on soil. DO NOT use steel wool, oven cleaners or abrasive powders. These will remove the aluminum. Rinse with warm water on 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 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

• Garland Group - Home

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