INSTALLATION AND

OPERATION MANUAL
GARLAND S680, SS680 &
SU680 SERIES RESTAURANT
RANGES AND SALAMANDERS

PLEASE READ ALL SECTIONS OF THIS MANUAL

FOR YOUR SAFETY: AND RETAIN FOR FUTURE REFERENCE .
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR THIS PRODUCT HAS BEEN CERTIFIED AS
LIQUIDS IN THE VICINITY OF COMMERCIAL COOKING EQUIPMENT AND
THIS OR ANY OTHER MUST BE INSTALLED BY PROFESSIONAL
APPLIANCE PERSONNEL AS SPECIFIED .
INSTALLATION AND ELECTRICAL CONNECTION
WARNING: MUST COMPLY WITH CURRENT CODES:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE IN CANADA - THE CANADIAN ELECTRICAL
CAN CAUSE PROPERTY DAMAGE, INJURY, CODE PART 1 AND / OR LOCAL CODES .
OR DEATH. READ THE INSTALLATION, IN USA – THE NATIONAL ELECTRICAL CODE
OPERATING AND MAINTENANCE ANSI / NFPA – CURRENT EDITION .
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR ENSURE ELECTRICAL SUPPLY CONFORMS WITH
SERVICING THIS EQUIPMENT ELECTRICAL CHARACTERISTICS SHOWN ON
THE RATING PLATE .

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The information contained herein, (including design and parts specifications), may be superseded and is subject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, LLC GARLAND COMMERCIAL RANGES, LTD .

185 East South Street 1177 Kamato Road, Mississauga, Ontario L4W 1X4
Freeland, Pennsylvania 18224 CANADA
Phone: (570) 636-1000 Phone: 905-624-0260
Fax: (570) 636-3903 Fax: 905-624-5669

Part##P153
Part P153Rev
Rev11(06/24/09)
(06/24/09) © 2004 Garland Commercial Industries, LLC1
Page
 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.

Page 2 Part # P153 Rev 1 (06/24/09)

 TABLE OF CONTENTS

IMPORTANT INFORMATION . . . . . . . . . . . . 2 OPERATING INSTRUCTIONS . . . . . . . . . . . 11

Operation of the Griddle:. . . . . . . . . . . . . . . . . . . . 11
DIMENSIONS AND SPECIFICATIONS,
Operating The Solid Hot Top . . . . . . . . . . . . . . . . 11
MODELS S,SU & SS684 . . . . . . . . . . . . . . . . 4
Operating The Sealed Hotplate
DIMENSIONS AND SPECIFICATIONS, (SS/SU) Models. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
MODELS S,SU & SS686 . . . . . . . . . . . . . . . . . 5 Operation Of Standard Ovens . . . . . . . . . . . . . . . 12
DIMENSIONS AND SPECIFICATIONS, Operation of the Convection Ovens. . . . . . . . . . 13
Operation of the Salamander. . . . . . . . . . . . . . . . 13
RANGE MODELS . . . . . . . . . . . . . . . . . . . . . . . 6
DIMENSIONS AND SPECIFICATIONS, PRODUCT APPLICATION . . . . . . . . . . . . . . 14
Griddles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
MODELS SERC, SER-680 . . . . . . . . . . . . . . . . 7
Solid Hot Tops. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
INTRODUCTION . . . . . . . . . . . . . . . . . . . . . . . 8 Sealed Hotplate (SS/SU Models). . . . . . . . . . . . . . 14
Uncrating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Standard Ovens. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Rating Plate. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 RC Convection Ovens. . . . . . . . . . . . . . . . . . . . . . . 14
Safety Precautions. . . . . . . . . . . . . . . . . . . . . . . . . . . 8
MAINTENANCE AND CLEANING . . . . . . . 15
INSTALLATION . . . . . . . . . . . . . . . . . . . . . . . . 9 General . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Clearances. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Cleaning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Positioning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Legs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Enameled Surfaces . . . . . . . . . . . . . . . . . . . . . . 15
Casters. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Salamander . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Ventilation Air . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Ovens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Installation Of Range Mount Salamander. . . . . . 9 Griddles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
After Each Use . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Assembly of Backguard/High Shelf . . . . . . . . . . 10
For Heavy Build Up . . . . . . . . . . . . . . . . . . . . . . 16
Code Requirements. . . . . . . . . . . . . . . . . . . . . . . . . 10 Griddle Do’s & Don’ts . . . . . . . . . . . . . . . . . . . . 16
Electrical Supply. . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Thermostat Calibration. . . . . . . . . . . . . . . . . . . . . . 16
Single And Three Phase Connection. . . . . . . . . 10 Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Commissioning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Griddle . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
INITIAL OPERATION . . . . . . . . . . . . . . . . . . . 11 SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Preparing a New Griddle. . . . . . . . . . . . . . . . . . . . 11
Seasoning of the Griddle . . . . . . . . . . . . . . . . . . . . 11

Part # P153 Rev 1 (06/24/09) Page 3

 DIMENSIONS AND SPECIFICATIONS, MODELS S,SU & SS684

Model Total Kw Load 208V/1Ph 208V/3 Ph 240V/1Ph 240V/3 Ph 400 V/3N 415V/3N
S684* 27 127 76 110 66 — —
SU684** 33 157 97 136 84 60 58
SU684RC2*** 34 N/A 100 142 87 60 58
Salamander Broiler**** 7 34 23 29 20 4 4
*(all purpose tubular elements)  **(Sealed -top elements, North American Model # SS684)  *** Maximum on any 684 series range.
****Add when wired to range base (SER/SUER-680)

Exterior Dimensions Oven Interior Dimensions Weight

Height Width Depth Height Width Depth Lbs/Kg
47” 60” 31-1/4” 13-1/2” 26-1/4” 22”
600/273
(1194mm) (1524mm) (794mm) (343mm) (667mm) (559mm)
Ratings:
Tubular Elements ‑ Small 6-1/2” (165mm) ‑ 1250 Watts. Large 8-1/2” (216mm) ‑ 2100 Watts
Sealed High Performance Elements ‑ Small 7” (180mm) ‑ 2000 Watts. Large 8-5/8” (220mm) ‑ 2600 Watts
Hot Top (per 12”/305mm section) ‑ Front and Rear sections each 1675 Watts, (3350 Watts total)
Griddle (per 12”/305mm section) ‑ 3350 Watts
Installation
Standard Oven ‑ 4.85 kW Side Back
Clearances:
Convection Oven ‑ 5.0 kW (plus 0.5kW fan motor, for 5.5kW total)
Range w/o 3” 2”
Salamander (76mm) (51mm)
Range w/ 7” 2”
Salamander (178mm) (51mm)
10”
7-1/2" Hot Sections —
REAR CABLE (254mm)
[190mm] ENTRANCE 3-1/2"
[829mm] NOTE: For ranges with convection oven(s),
(models with suffix `RC’ or `RC2’), air circulation
is required for proper operation of fan motors.
These models must not be dais mounted or
24-1/2" installed without legs.
34-1/4"
[870mm] [622mm] NOTE: Salamander can not be installed wired
from the range base on a S684 in 208/1/60.
Salamander must have a separate circuit.
6" NOTE: Many local codes exist, and it is the
[152mm]
responsibility of the Owner and the Installer to
comply with those codes.

9-1/4"
[235mm]

41"
[1041mm] 31-3/4"
[806mm]
REAR CABLE 3"
ENTRANCE [76mm]
6"
[152mm] 4-3/4"
60" 15-1/4" 29" [mm]
[1524mm] [387mm] [737mm] W/OPTIONAL
RC MOTOR

Page 4 Part # P153 Rev 1 (06/24/09)

 DIMENSIONS AND SPECIFICATIONS, MODELS S,SU & SS686

Model Total Kw Load 208V/1Ph 208V/3 Ph 240V/1Ph 240V/3 Ph 400 V/3N 415V/3N
S686* 15 72 48 62 42 — —
SU686** 19 90 59 78 52 40 38
SU686RC2*** 20 93 62 80 54 40 38
Salamander Broiler**** 7 34 19 29 16 4 4
*(All purpose tubular elements)  **(Sealed -top elements, North American Model # SS686)  *** Maximum on any 684 series range.
****Add when wired to range base (SER/SUER-680)

Entry Clearances Installation

Side Back
Clearances:
Crated Uncrated Uncrated “RC” Model
Range w/o 3” 2”
45” (1143mm) 35” (889mm) 40” (1016mm) Salamander (76mm) (51mm)
Range w/ 7” 2”
Exterior Dimensions Oven Interior Dimensions Weight
Salamander (178mm) (51mm)
Height Width Depth Height Width Depth Lbs/ Kg 10”
Hot Sections —
47” 36” 31-1/4” 13-1/2” 26-1/4” 22” (254mm)
360/190
(1194mm) (914mm) (794mm) (343mm) (667mm) (559mm)
NOTE: Many local codes exist, and it is the responsibility of the Owner and the Installer to comply with those codes.

Ratings:
8-3/8" REAR CABLE Tubular Elements: 6-1/2” (165mm): 1250 Watts
[213mm] ENTRANCE 3-1/2" 8-1/2” (216mm): 2100 Watts
[89mm]
Sealed High Performance Elements: 7” (180mm): 2000 Watts
8-5/8” (220mm): 2600 Watts
Hot Top (per 12”/305mm section):
Front and Rear sections each 1675 Watts,
24-1/2" (3350 Watts total)
34-1/4" [622mm]
[870 mm] Griddle (per 12”/305mm section): 3350 Watts
Standard Oven: 4.85 kW
Convection Oven: 5.0 kW (+0.5kW fan motor; for 5.5kW total)
6" NOTE: For ranges with convection oven(s), (models with suffix `RC’ or
[152mm]
`RC2’), air circulation is required for proper operation of fan motors.
These models must not be dais mounted or installed without legs.

9-1/4"
[235mm]

41"
[1041mm] 31-3/4"
[806mm]
REAR CABLE
ENTRANCE 3"
[76mm]
6"
[152mm]
36" 15-1/4" 29" 4-3/4"
[914mm] [387mm] [737mm] [121mm]
W/OPTIONAL
RC MOTOR

Part # P153 Rev 1 (06/24/09) Page 5

 DIMENSIONS AND SPECIFICATIONS, RANGE MODELS

S/SS/SU 686/684 RC (2) -(1,2,3) (L,C,R) -(12,24,36) (L,C,R)

-12 = 12" (305 mm) wide griddle

-24 = 24" (610 mm) wide griddle
-36 = 36" (915 mm) wide griddle
- L = griddle on left hand side of range
- C = griddle in center of range
- R = griddle on right hand side of range

-1 = 12" (305mm) wide solid top

-2 = 24" (610mm) wide solid top
-3 = 36" (915mm) wide solid top
-L = Solid top on left hand side of range
-C = Solid top in center of range
-R = Solid top on right hand side of range

RC = Convection Oven
RC2 = Double convention oven base

686 = 36" (915mm) wide range

684 = 60" (1524mm) wide range

S = Sentry series range

SU = Sentry series range
CE marked design
SS = Sentry series range
with sealed top elements

Page 6 Part # P153 Rev 1 (06/24/09)

 DIMENSIONS AND SPECIFICATIONS, MODELS SERC, SER-680

TOTAL AMPS
Model Total Kw Load
208V/1Ph 208V/3 Ph 240V/1Ph 240V/3 Ph 400 V/3N 415V/3N
SERC, SER-680
7 34 29 29 25 15 15
wired independently

Installation Notes:
Clearances from combustible surfaces should be minimum 7” (178mm) from sides, 2” (51mm) from back.
Note: Salamander can not be installed wired from the range base on a S684 in 208/1/60. Salamander must have a separate
circuit.
KW Ratings
Total kW loading is 7.0 kW

3"
REAR CABLE [76mm] Weight
Model
ENTRANCE Pounds KG
S/SUERC 164 76
S/SUER-680 190 86

34"
18"
[864mm]
[457mm]

16-1/4"
[413mm]
34-1/4"
[870mm]

1-1/8"
[29mm]

36" 20-1/4"
[914mm] [514mm]

Part # P153 Rev 1 (06/24/09) Page 7

 INTRODUCTION

This appliance should be given regular care and Safety Precautions

maintenance. Periodic inspections by your dealer or a
qualified service agency are recommended. This manual pertains to ranges and salamanders. The reader/
operator must interpret its contents to applicable needs. If
NOTE: Many parts of the equipment are raw steel, i.e.., there is any question of interpretation of any of the literature
griddle top and solid hot top and can react with moisture pertaining to Garland ranges or salamanders, please contact
forming rust. This is normal and not considered a defect. A your authorized service agency, or our customer service
light coating of salt free oil may be applied to prevent further department at the phone number listed on the front of this
rusting. manual or on our web site: http://www.garland-group.com.
Uncrating A qualified person must make the installation of these
products in accordance with the local codes of the country of
1. Check the crate for possible damage sustained during destination.
transit. Carefully remove the unit from the crate and
again check for damage. Any damage to the appliance Always follow these safety precautions when operating the
must be reported to the carrier immediately. range or salamander.
2. All packing material must be removed from the unit. The 1. The Unit must only be operated by qualified persons. DO
protective material covering the stainless steel must be NOT operate without reading this manual.
removed immediately, after the unit is installed.
2. DO NOT operate the product unless it has been properly
3. All ranges are shipped from the factory with legs or installed and grounded.
casters fitted unless specially ordered without.
3. DO NOT operate the product unless all service and access
4. The splash back and high shelf is packed and ordered panels are in place and fastened properly.
separately.
4 DO NOT attempt to repair or replace any part of this
5. Do not remove permanently affixed labels, warnings product unless all main power supplies have been
or data plates from the appliance, for this may void disconnected.
approvals and create a safety hazard.
WARNING: to avoid personal injury:  Use Extreme caution
Rating Plate in setting up, operating and cleaning the product to avoid
coming in contact with the hot grill surfaces or hot grease.
The data plate is readily accessible, located behind the lower Suitable protective clothing should be worn to prevent the
panel on ranges & behind the drip tray on salamanders. risk of burns.
It contains all the pertinent information required by the
installer. NOTE Other Safety precautions are noted throughout this
manual, when applicable for specific operations.
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.

Page 8 Part # P153 Rev 1 (06/24/09)

 INSTALLATION

This equipment must be installed by a competent factory Place the range or salamander in desired position and level
trained, certified, licensed and / or authorized service from side to side and back to front and diagonally. This
or installation person. Electrical work must be installed leveling must be done with the unit under the hood and in
by a qualified person as required by the local electrical it’s normal operating position. If the range is to be dais or
authorities. cove mounted, the base on which it is to be set should be
level. If it is not, the range must be shimmed to level.
WARNING:  This appliance must be grounded.
Legs
CAUTION:  Prior to installation check the electrical supply to
ensure the input voltage and phase match the equipment All ranges are shipped from the factory with legs installed
voltage rating and phase as shown on the rating plate. unless otherwise specified. When the range is specified for
dais or cove base mounting, it is shipped less legs. Legs must
Clearances be adjusted to a minimum height of 6” (152mm) in order to
comply with NSF standards.
The space in which the appliance is to be positioned must
include the minimum installation clearances to combustible Casters
surfaces.
1. The front casters on the unit are equipped with brakes to
MINIMUM INSTALLATION CLEARANCES limit the movement of the range without depending on
Clearance To Combustible Material the electrical connection to limit appliance movement.
Models 2. A restraint can be attached to the unit near the electric
Location Ranges connection. If the restraint is disconnected, be sure to
Ranges Salamander
c/w Hot Top reconnect it after the range has been returned to its
Top * * * originally installed position.
Sides 3” (76mm) 10” (254mm) 7” (178mm) Ventilation Air
Rear 2” (51mm) 2” (51mm) 2” (51mm)
The area in which the appliance is installed must be
* NOTE: Garland recommends equipment be installed under adequately ventilated to provide air for removal of steam,
a ventilation canopy heat generated by the appliance, etc. These products are
recommended to be installed under a ventilation hood.
LOCATION
Proper operation of exhaust fans (proper speed, rotation and
Models Type Of Floor Or Base adjustment) is essential. The hood, and the filters must be
Ranges Combustible cleaned on a regular bases and kept grease free.
Ranges c/w Hot Top Combustible
Installation Of Range Mount Salamander
Salamander Non-Combustible
1. The rear of the range must be easily accessible.
IMPORTANT:  For ranges with convention oven (models with
suffix “RC”), air circulation is required for proper operation of 2. Place the salamander in position on the range. Slide the
the fan motors. Allow 1” (25mm) rear clearance for ventilation uprights into the opening at the oven rear. Secure the
of the motor. salamander uprights to the range with the hex head bolts
provided.
Adequate clearance must be provided for servicing,
ventilation and proper operation. The range must be kept 3. Remove the terminal block access cover
clear of combustible material.
4. Pass the wires though cable entrance hole.
Positioning
5. Secure the cable connector
The range should be installed on a firm, smooth and level
floor designed to withstand the weight of the fully laden 6. Terminate the salamander wire at the terminal block
appliance. provided (Red to L1, Black to L2 or N, Green to GRN or E).

Part # P153 Rev 1 (06/24/09) Page 9

 INSTALLATION Continued

NOTE:  When mounting a salamander over an existing range NOTE:  A means of disconnection from the supply having
in the field, an independent fussed connection must be a contact separation of at least 3 mm in all poles must be
made though the knock out plate provided in the main back incorporated in the fixed wiring.
of the salamander.
This equipment is intended to be installed with fixed
Assembly of Backguard/High Shelf permanent wiring.

The back guard or high shelf will have been shipped WARNING:  This appliance must be grounded.
separately. To install, put the backguard/high self on the rear
of the range, slipping the uprights into the opening on each Single And Three Phase Connection
burner box side. Fasten the upright to the burner box side
Unless otherwise noted, all ranges are shipped from the
with four hex fasteners provided.
factory for three phase connection. Salamanders are shipped
Code Requirements from the factory for single phase connection. A wiring
diagram is attached to the rear of each appliance. Visually
The Garland S/SS680 series complies with the standards CSA check all electrical connections. The range is wired at the
C22.2 no.109 – latest edition, the UL197 – latest edition and factory as specified on the order. If it is necessary to change
the NSF#4 – latest edition. The installation and connection the phasing refer to the wiring diagram.
of this appliance must comply with current codes. In Canada
– The Canadian Electrical Code Part 1 and in the USA – The Commissioning
National Electrical Code.
Ensure all circuit breakers located in the lower compartment
The Garland SU680 series complies with the essential are set to the ON (1) position
requirements of the Directives 73/23/EEC, 89/336/EEC,
1. Ensure that all controls are in the OFF position and turn
89/392/EEC, 93/68/EEC and the standards, EN60335,
on the main electrical supply.
IEC801.2, IEC801.3, IEC801.4, IEC801.5, IEC801.6 and
IEC801.11. 2. Operate each section of the range or salamander in
accordance with the instructions given in the Operating
Electrical Supply Instructions.
Before attempting the electrical connection, the rating plate
3. Check that the product functions correctly and that the
should be checked to ensure that the equipment’s electrical
voltage supply to the unit does not drop more than 5%
characteristics and supply electrical characteristics agree. On
when all sections are operated simultaneously.
ranges and salamanders the supply entrance is located at the
rear or alternatively on the main bottom. The supply terminal
block is accessible from the front. The electrical supply must
be adequate for the voltage, phase, and current marked on
the rating plate.

Page 10 Part # P153 Rev 1 (06/24/09)

 INITIAL OPERATION

Preparing a New Griddle 2. Set the griddle thermostat to 130°F (55°C) and heat
griddle surface until the oil begins to caramelize (turn
1. Remove the protective coating on the surface using mild a golden brown color). Once this occurs, turn the
detergent. thermostat to OFF “ ”.
2. Thoroughly rinse the griddle with vinegar and a water 3. Scrape off the caramelized oil with a standard spatula.
solution (3/4-cup vinegar per quart of water) and dry.
4. Repeat step 1, and set the griddle thermostat to 275°F
Seasoning of the Griddle (135°C).
1. Using a clean cloth, rub a thin and even layer of oil into 5. Repeat steps 2 & 3. The griddle is now seasoned and
the griddle surface. Oil should be unsalted shortening or ready for use.
high temperature cooking oil.

OPERATING INSTRUCTIONS

Operation of the Griddle: Griddle Operating Control Centigrade

The griddle must be seasoned before initial operation.

NOTE:  Ensure the electrical supply to the appliance is turned 1

on. C 80
21 ˚
38

23
0
1. Set the thermostat to the desired temperature.

220
Shutting the griddle down:

200 18
40

1. Set the thermostat to the OFF ( ) position.

0
30

16
Griddle Operating Control Fahrenheit 0
80 15
0 1
20 100

0
F 80
Operating The Solid Hot Top
˚

45
38

0
21

1. Set the control dial to the desired position from MIN

400 350

- 2,3,4,5,6, - MAX.

2. The recommended pre-heat time is 30 minutes.

100

Shutting The Solid Hot Top Down

0

00
15
1. Set the control dial to the OFF ( ) Position.
250 200

Part # P153 Rev 1 (06/24/09) Page 11

 OPERATING INSTRUCTIONS Continued

Solid Top/Open Top (Tubular) Operating Controls Shutting Down The Sealed Hot Plate:

1. Set dial to the OFF ( ) position

Sealed Hot Plate Operating Controls

X M
A

IN
M
6

6
2

1
000 9
13
52

2
4

0 0
91
3
21
4 3
Operating The Sealed Hotplate
(SS/SU) Models
1. Before using sealed hotplates for the first time they
should be heated at setting 3 for five (5) minutes. This will Operation Of Standard Ovens
harden and burn off the protective coating.
1. Set dial to desired temperature, preheat for at least 45
2. Set the six heat switch dial to the desired position for 1 to 6. minutes after turning on the oven from cold.

3. Do not preheat. Shutting down oven:

SEALED HOT PLATE WATTAGES AND 1. Set the dial to the OFF ( ) Position.
APPLICATIONS
Oven Operating Controls Fahrenheit
Dial 8 2/3”
Application 7” (180mm)
Setting (220mm)
Broiling, 6 2600 W 2000 W
˚F
0
Frying, 5 1750 W 1400 W 5
90 5
Braising
8

4 1300 W 950 W
50
26
150

3 450 W 450 W
500

Simmering
2 340 W 305 W
200

Warming 1 240 W 200 W

450
50

2 00
300 350

Page 12 Part # P153 Rev 1 (06/24/09)

 OPERATING INSTRUCTIONS Continued

Oven Operating Controls Centigrade 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
C˚
1 motor. This action could shorten the motor life.
59
0 2
8

90
C. We recommend, at the end of the bake or roasting period
26

or before shutting down completely, that the doors

65

260
be left open. Set the fan switch to the “COOL DOWN”
position. The fan should run for at least 20 minutes. The
“FAN” should never be turned “OFF” when the oven is
95

230 “HOT”.
20

Operation of the Salamander

05
1
175 150
1. Set the three heat switch to the desired position from –
1 (MIN), 2, 3 (MAX).

2. Allow the salamander to preheat before adding product

Operation of the Convection Ovens
Shutting the salamander down
Starting the Oven:
1 Set the three heat switch to the OFF ( ) position.
1. Set the cook/cook switch to the “Heat” position.
2. Turn the switches to the off position when the unit is not
2. Set Thermostat to the desired temperature. in use.
3. Preheat the oven thoroughly before use (at least 30
minutes).

Shutting down:
00
0
3

1. Set the thermostat dial to the OFF ( ) position.

9
26

2. Open doo.r
3

1
3. Activate power to the cool down.

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 2
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.

Part # P153 Rev 1 (06/24/09) Page 13

 PRODUCT APPLICATION

The top of the range is designed for flexibility and the 1. Pot bottoms must be flat. This increases the heat transfer
preparation of numerous types of products. to the pot. Do not use pots with convex bottoms or
concave bottoms with more than 1/32” (1mm) concave.
Griddles
2. Use pots with the same diameter as the element where
Griddle tops are designed to have food cooked directly on possible. This will reduce heat up time.
the surface. Do not put pots or pans on the griddle surface as
this will scratch or nick the surface and will result in improper 3. Do not preheat the element. Elements are protected with
cooking or sticking of the product. Never salt food over the a high limit, which will automatically reduce the element
griddle since this will build up gummy residue making it to a lower power. It will increase heatup time if this
difficult to clean. occurs.

Avoid hitting the surface of the griddle with the edge of a 4. Use a lid on pots when boiling water.
spatula, since this will cause nicks. The most frequently used
temperatures are 300° F to 350° F (149° C to 177° C). After one Standard Ovens
firing, the griddle plate will discolor. This is normal and will not
The temperature is automatically controlled by the
affect cooking performance.
thermostat so satisfactory cooking can be repeated. For best
Solid Hot Tops performance the following instructions should be followed:

Recommended where long term stock pot cooking is Grid shelves: There are three shelf positions. The shelf
required for soups, sauces, or stocks. Pots can be placed position is governed by the size of the product cooked.
anywhere on the hot top. The maximum recommended Always push the shelf back into the oven until it pops making
stock pot size is 12” (305mm) diameter. contact with the rear of the oven.

The recommended pre-heat time is 30 minutes. This will Tray size: A cake tray may be used on each shelf. Single trays
thoroughly saturate the plate. Pots must have flat bottoms or dishes must not be allowed to overhang the shelf in any
for maximum contact with the hot surface. Roasting pans direction, since this will adversely affect the heat circulation.
with straps should never be used on a hot top since only the
Loading: Allow at least 45 minutes after turning the oven on
straps touch the surface and heat transfer will be minimal.
from cold, with the thermostat at the desired temperature
Preparation of soups, stocks, or sauces are done on the hot before loading the oven. Put the food in quickly and close
top where slow even cooking is desirable. Heating larger the oven door.
quantities of food can be done more efficiently than heating
RC Convection Ovens
small quantities. Pots and pans should be covered whenever
possible to reduce the energy consumption. The forced air range oven improves heating efficiencies by
circulating the heated air within the cooking chamber. This
High acid sauces, such as tomato should be cooked in
reduces the temperature rise time and baking time. The oven
stainless steel vessels rather than aluminum since stainless
elements are interlocked with the door. When the fan switch
steel will not react chemically. Light colored sauces may be
is in the heat position the elements will only operate when
discolored by the aluminum especially if stirred with a metal
the door is closed. When the fan switch is in the cool position
spoon. Salty water may pit aluminum if used frequently.
the fan will only operate when the door is open.
Sealed Hotplate (SS/SU Models) Operating suggestions for convection ovens:
All-purpose sealed top elements provide and easy-clean top.
1. As a general guide, set the oven temperature 25-50°
They are intended for broiling, sauté, and other range top
F (10-20° C) lower than temperature used in standard
cooking.
ovens.
Operation practices are very important for efficient use of
2. Cooking times may be 2% to 3% less.
these elements:

Page 14 Part # P153 Rev 1 (06/24/09)

 PRODUCT APPLICATION Continued

3. Keep a close check on any product being prepared for the 7. Never place pans directly on the oven bottom.
first time. The size of the load, temperature of the product
going in, and moisture content are major factors that 8 Do not use a deep pan for shallow cakes, cookies, etc. as
influence necessary cook times and temperatures. heat circulation across the top of these items is essential
for browning.
4. Record successful times and temperatures for future
reference. 9. When rethermalizing frozen products, preheat oven to
50° F (10°C) higher than the cooking temperature to
5. Preheat the oven thoroughly before use (at least 30 compensate for heat loss before and after loading. Return
minutes). thermostat to the cooking temperature after loading.

6 Allow air circulation around the product. Center pans on

oven racks.

MAINTENANCE AND CLEANING

General Enameled Surfaces

Grease the door hinges and check for loose fasteners. Establish a regular cleaning schedule. Any spills should be
Tighten as necessary. wiped off immediately. The unit should be allowed to cool
down before cleaning any exterior surfaces. Wipe exposed
Cleaning cleanable surfaces when cool with mild detergent and
hot water. Stubborn residue spots may be removed with a
WARNING: this appliance must not be cleaned with a water jet.
scouring pad. Dry thoroughly with a clean cloth.
Stainless Steel Salamander
Stainless steel should be cleaned using mild detergent, a soft
1. Clean the salamander racks as soon as possible after
cloth and hot water. If it is necessary to use a non-metallic
cooking with tomato or vinegar based products, which
scouring pad, always rub in the direction of the grain in the
have a high acid content. These foods can cause pitting of
metal to prevent scratching. Wash a small area at a time and
the rack surface.
rinse the washed area with a clean sponge dipped into a
disinfectant and wipe dry with a clean soft cloth before it can 2. Drain and clean drip tray frequently. Excessive oil drain off
dry. can cause spillover.
Use only stainless steel, wood, or plastic tools to scrape off Ovens
heavy deposits of grease or oil. Do not use ordinary steel
scrapers or knives as particles of iron may become imbedded Clean the oven racks and guides with hot soapy water and
and rust. NEVER USE STEEL WOOL. dry thoroughly. Clean the oven interior with oven cleaner
following instructions.

Part # P153 Rev 1 (06/24/09) Page 15

 MAINTENANCE AND CLEANING Continued

Griddles Griddle Do’s & Don’ts

After Each Use Do’s

1. Using a traditional 2 1/2” – 3” (64mm –76mm) scraper 1. Season the griddle. This will prevent food from sticking
or spatula, scrape the griddle surface (to remove food and make it easier to keep the surface clean.
particles and oil residues) towards the grease trough
using even front to back strokes. Deposit debris into the 2 Keep the surface clean. Scraping the surface thorough
chute. out production to clear foods and oils prevents build up
and will make it easier to keep the surface clean.
2. Pour shortening or oil onto the griddle surface using
straight front to back motion. Clean the griddle using a 3. Turn the temperature down during slow periods.
griddle stone or grill screen. Always wipe with the grain Reducing the temperature or turning sections off during
of the steel, never sideways. slow times will conserve energy and prevent the plate
from overheating.
3. Using a clean cloth, rub a thin and even layer of oil into
the griddle surface. Don’ts

4. Remove the grease drawer, empty and wash thoroughly 1. Do not use salt to clean the griddle surface, Salt is
with soap and water. Replace. corrosive and can cause pitting of the griddle.

For Heavy Build Up 2 Do not allow metal utensils (Spatula, scraper, etc.) to
nick and/or dent the surface of the griddle. The edges of
NOTE: After using cleaners and grease cutters, re-season the these utensils are sharp and will create divots that oil can
griddle. collect and caramelize with will cause sticking.
Apply to a warm griddle for best results. 3. Do not use the griddle as a hot top. A large pan or pot will
trap heat and can cause the griddle plate to warp.
1. Using a traditional 2 1/2” – 3” (64mm –76mm) scraper
or spatula scrape the griddle surface (to remove food 4. Do not over heat the griddle to preheat faster. Preheating
particles and oil residues) towards the grease trough only takes 15-20 minutes.
using even front to back strokes. Deposit debris into the
chute. Thermostat Calibration
2. Apply griddle cleaner evenly over the griddle surface and WARNING: Turn off the electrical mains before
let sit as directed. Follow the procedures on the label of commencing any service work.
the specific cleaning product.
Oven
3. Using a traditional scraper or spatula, slosh around the
It is normal for an electromechanical thermostat to cycle with
griddle cleaner to remove the build up.
a 45°F - 50° F (25°C - 28°C) range when checking calibration
4. Scrape the griddle surface towards the grease trough allow the thermostat to cycle a minimum of two times.
using even back to front stokes. Repeat step 2 if
1. Place the thermocouple of the test instrument in the
necessary.
center of the oven.
5. Using mild detergent, clean the surface and rinse
2. Turn the oven temperature control dial to 400° F (205°
thoroughly with water and vinegar solution. Dry griddle.
C). In order to allow the oven temperature to stabilize,
6. Using a clean cloth rub a thin and even layer of oil into the oven control must be allowed to cycle twice before
the griddle surface. taking a test reading.

7. Re-season the griddle as detailed in initial cleaning. The 3. Check the temperature reading just when the control
griddle is now ready for use. cycles “OFF” as indicated by the cycling pilot lamp. If the
temperature does not read with in 15° F (8°C) of the dial
setting, recalibrate as follows:

Page 16 Part # P153 Rev 1 (06/24/09)

 MAINTENANCE AND CLEANING Continued

4. Carefully remove the thermostat dial, not disturbing the Griddle

dial setting.
1. Use a test instrument with a special disc type
5. Hold the thermostat shaft steady with a small flat blade thermocouple or a reliable surface type pyrometer. NOTE:
screw driver. Turn the calibration screw located inside the a drop of oil on the face of the disc will provide better
shaft clockwise to decrease the temperature and counter contact with the plate.
clockwise to increase the temperature. NOTE: each ¼ turn
of the screw will create a change of approximately 35° F 2. Set all griddle thermostats to 350°F (177°C). In order
(20°C). to allow the griddle temperature to stabilize, the
thermostats must be allowed to cycle twice before taking
6. Replace the thermostat dial and repeat steps 1 though 3 a test reading.
to verify that the correct adjustment has been made.
3. Check the griddle temperature when the thermostat just
cycles “OFF” by placing the thermocouple firmly on the
griddle directly about the sensing bulb of the thermostat.
The reading should be between 335° F (168°C) and 365°
Dial Shaft F and (185°C). If the reading is outside of these limits,
calibrate as follows:

Calibration Screw Head 4. Carefully remove the dial, not disturbing the shaft
position.

5. Hold the shaft steady and with a small flat screw

driver turn the calibration screw located inside the
shaft clockwise to decrease temperature and counter
clockwise to increase temperature. NOTE: Each ¼ turn
of the screw will create a change of approximately 35° F
(20°C).

6. Replace the thermostat dial and repeat steps 1 through 3

verify that a correct adjustment has been made.
Calibration Increase
Screw Head

Decrease

1/4" Turn

Part # P153 Rev 1 (06/24/09) Page 17

 SAFETY

It is essential that the instructions in this booklet are strictly

followed for the safe and economical operation of the
equipment. If it is know or suspected that a fault exists on the
appliance then it must not be used until the fault has been
rectified by a competent person.

Page 18 Part # P153 Rev 1 (06/24/09)

Part # P153 Rev 1 (06/24/09) Page 19