Garland C18-SM US Range Cuisine Series Modular Spreader Top User Manual

Document # G_GHD_OM_CUISINE_4605671 9/20

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The information contained herein, (including design and parts specifications), may be superseded and is subject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.

FOR YOUR SAFETY:

DO NOT STORE OR USE GASOLINE

OR OTHER FLAMMABLE VAPORS OR

LIQUIDS IN THE VICINITY OF

THIS OR ANY OTHER

APPLIANCE

WARNING:

IMPROPER INSTALLATION, ADJUSTMENT,

ALTERATION, SERVICE OR MAINTENANCE

CAN CAUSE PROPERTY DAMAGE, INJURY,

OR DEATH. READ THE INSTALLATION,

OPERATING AND MAINTENANCE

INSTRUCTIONS THOROUGHLY

BEFORE INSTALLING OR

SERVICING THIS EQUIPMENT

PLEASE READ ALL SECTIONS OF THIS MANUAL

AND RETAIN FOR FUTURE REFERENCE.

THIS PRODUCT HAS BEEN CERTIFIED AS

COMMERCIAL COOKING EQUIPMENT AND

MUST BE INSTALLED BY PROFESSIONAL

PERSONNEL AS SPECIFIED.

IN THE COMMONWEALTH OF MASSACHUSETTS

THIS PRODUCT MUST BE INSTALLED BY A

LICENSED PLUMBER OR GAS FITTER. APPROVAL

NUMBER: G-1-07-05-28

For Your Safety:

Post in a prominent location, instructions to be

followed in the event the user smells gas. This

information shall be obtained by consulting

your local gas supplier.

INSTALLATION OPERATION AND SERVICE

MANUAL

CUISINE C SERIES COMMERCIAL RANGES,

ADD-A-UNITS, MODULAR RANGES, AND CHAR BROILERS

Original Document

Bring Your Passion to the Surface

Document # G_GHD_OM_CUISINE_4605671 9/20Page 2

IMPORTANT INFORMATION

WARNING:

This product contains chemicals known to the state of California to cause cancer and/or birth defects

or other reproductive harm. Installation and servicing of this product could expose you to airborne

particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers

is known to the state of California to cause cancer. Operation of this product could expose you to

carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of

California to cause birth defects or other reproductive harm.

Keep appliance area free and clear of combustibles.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 3

TABLE OF CONTENTS

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

SPECIFICATIONS ..................................4

Table A: Gas Pressures .......................................4

Table B: Model Designations .................................4

Table C: Input Rating. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

INTRODUCTION .................................10

Uncrating ..................................................10

Rating Plate ................................................10

INSTALLATION ...................................10

Clearances to Combustible Construction ....................10

Installation Procedure ......................................10

Siting ......................................................11

Appliance Equipped With Casters ...........................11

Appliances Equipped With Legs ............................11

Installation Instructions for Cuisine Stub Backguard .........11

Installation Instructions for Cuisine Back Risers. .............12

Installation Instructions For Cuisine Single

And Double Deck High Shelves .............................12

Installation Instructions For

Cuisine Salamander or Cheese Melter .......................13

Statutory Regulations ......................................13

Gas Supply .................................................13

Gas Supply Notes: ..........................................14

Gas Connection ............................................14

Electrical Supply (Models with Convection Oven only) .......14

Assembly of Battery ........................................15

Ventilation And Air Supply ..................................15

COMMISSIONING ................................16

Pressure Regulators. ........................................16

Testing and Adjustments. ...................................16

Pressure Settings (All Models) ...............................16

Thermostat Bypass Adjustment – Oven.................17

Pilot Burner Adjustments ...................................18

General................................................18

Oven ..................................................18

Solid Hot Plate/Griddle.................................18

Front Fired Hot Top ....................................18

Broiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

OPERATION .....................................18

Open Top Burners ..........................................18

Hot top and Spectro-Top Sections ..........................18

Thermostatically Controlled Griddles .......................19

Valve Controlled Griddles ...................................19

Oven (Standard) ............................................19

“RC” Convection Ovens .................................... 20

Unit Broilers ................................................21

Fryers ......................................................21

MAINTENANCE AND CLEANING...................21

Seasoning ..................................................21

Griddle Seasoning .....................................21

Seasoning Cast Iron Top Grates.........................21

Cleaning ...................................................21

General Cleaning ......................................21

Stainless Steel Exterior and Standard Oven

Interior Finishes........................................22

Oven Interior (Optional Porcelain Enamel Finish)........22

Griddle Cleaning.......................................23

Open Top Burners .....................................23

Cast Iron Top Grates....................................23

Cast Iron Hot tops and Spectro-Heat Tops ..............23

Broiler Cleaning ........................................... 24

C36-NRR/C36-NRC Models .............................24

C36-ABR/C36-ABC Models .............................24

C36-ARR/C36-ARC Models .............................24

Adjustments .............................................. 24

Oven Orice ...........................................24

Pilot Adjustments......................................24

Automatic Pilot Valve ..................................25

Burner Gas/Air Adjustments............................25

CONVECTION OVEN PRODUCT APPLICATION . . . . . . 25

PROBLEM/SOLUTIONS CONVECTION OVEN........26

SERVICING ......................................27

Thermostat Calibration .................................... 27

Cleaning/Servicing Burners ................................ 27

Open-Type Burners ....................................27

Front Fired Solid Top Burners...........................27

Solid Hot Plate/Griddle Burners ........................27

Standard Oven Burners ................................28

RC Oven Burners.......................................28

Broiler . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

Pilot Burner Cleaning ...................................... 28

Oven Top/Hot Top/Griddle/Broiler/Front Fired Top......28

Oven ..................................................28

REPLACEMENT OF PARTS.........................29

Gas Valves ................................................. 29

Oven Thermostat .......................................... 29

Power Switch .............................................. 30

Door Switch ............................................... 30

Oven Pilot ................................................. 30

Convection Ovens - Spark Module ......................... 30

Convection Oven Motor ................................... 30

TROUBLESHOOTING GUIDE ......................31

Document # G_GHD_OM_CUISINE_4605671 9/20Page 4

SPECIFICATIONS

Table A: Gas Pressures

SUPPLY GAS PRESSURE RANGE

Type Minimum Maximum

Natural 7” W.C.( 17.5 mbar) 14” W.C. (35 mbar)

Propane 11” W.C. (27.5 mbar) 14” W.C. (35 mbar)

MANIFOLD OPERATING PRESSURE

Type Natural Propane

Ranges, Broilers 6”W.C. (15 mbar) 10” W.C. (25 mbar)

Table B: Model Designations

MODELS DESCRIPTION

Standard Oven Base

C36-1R 36” Griddle

C36-1-1R 36” Thermostatic Griddle

C36-2R 24” Griddle, (2) Open Burners (12” Top Grate)

C36-2-1R 24” Therm. Griddle, (2) Open Burners (12” Top Grate)

C36-3R 24” Griddle, 12” Hot Top

C36-3-1R 24” Therm. Griddle, 12” Hot Top

C36-4R 18” Griddle, (2) Open Burners (18” Top Grate)

C36-4-1R 18” Therm. Griddle, (2) Open Burners (18” Top Grate)

C36-5R 18” Griddle, 18” Hot Top

C36-5-1R 18” Therm. Griddle, 18” Hot Top

C36-6R Six Open Burners – (3) 12” Top Grates

C36-6SUR Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each)

C36-7R Four Open Burners (2) 18” Top Grates

C36-8R (3) 12” Hot Tops

C36-9R (2) 18” Hot Tops

C36-10R (2) 18” Front Fired Hot Tops

C36-11R 18” Hot Top (Left), 18” Front Fired Hot Top (Right) OR 18” Front Fired Hot Top (Left), 18” Hot Top

(Right)

C36-12R (2) Open Burners, 12” Top Grate (Left, Centre or Right), 12” Hot Top (Left or Centre), 12” Hot Top

(Centre or Right)

C36-13R 12” Hot Top (Left, Right or Centre), (2) Open Burners, 12” Top Grate (Left or Centre), (2) Open

Burners, 12” Top Grate (Centre or Right)

C36-14R (2) Open Burners, 18” Top Grate (Left or Right), 18” Hot Top (Left or Right)

C36-15R (3) 12” French Tops

C36-17R (2) Open Burners, 18” Top Grate (Left or Right), 18” Front Fired Hot Top (Right or Left)

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 5

MODELS DESCRIPTION

Convection Oven Base

C36-1C 36” Griddle

C36-1-1C 36” Thermostatic Griddle

C36-2C 24” Griddle, (2) Open Burners (12” Top Grate)

C36-2-1C 24” Therm. Griddle, (2) Open Burners (12” Top Grate)

C36-3-C 24” Griddle, 12” Hot Top

C36-3-1C 24” Therm. Griddle, 12” Hot Top

C36-4-C 18” Griddle, (2) Open Burners (18” Top Grate)

C36-4-1C 18” Therm. Griddle, (2) Open Burners (18” Top Grate)

C36-5C 18” Griddle, 18” Hot Top

C36-5-1C 18” Therm. Griddle, 18” Hot Top

C36-6C Six Open Burners – (3) 12” Top Grates

C36-6SUC Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each)

C36-7C Four Open Burners (2) 18” Top Grates

C36-8C (3) 12” Hot Tops

C36-9C (2) 18” Hot Tops

C36-10C (2) 18” Front Fired Hot Tops

C36-11C 18” Hot Top (Left), 18” Front Fired Hot Top (Right) or 18” Front Fired Hot Top (Left), 18” Hot Top

(Right)

C36-12C (2) Open Burners, 12” Top Grate (Left, Centre or Right), 12” Hot Top (Left or Centre), 12” Hot Top

(Centre or Right)

C36-13C 12” Hot Top (Left, Centre or Right), (2) Open Burners, 12” Top Grate (Left or Centre), (2) Open

Burners, 12” Top Grate (Centre or Right)

C36-14C (2) Open Burners, 18” Top Grate (Left), 18” Hot Top (Right) or (2) Open Burners, 12” Top Grate

(Right), 18” Hot Top Grate (Left)

C36-15C (3) 12” French Tops

C36-17C (2) Open Burners, 18” Top Grate (Left or Right), 18” Front Fired Hot Top (Left or Right)

Storage Base (Open Cabinet)

C36-1S 36” Griddle

C36-1-1S 36” Thermostatic Griddle

C36-2S 24” Griddle, (2) Open Burners (12” Top Grate)

C36-2-1S 24” Therm. Griddle, (2) Open Burners (12” Top Grate)

C36-3S 24” Griddle, 12” Hot Top

C36-3-1S 24” Therm. Griddle, 12” Hot Top

C36-4S 18” Griddle, (2) Open Burners (18” Top Grate)

C36-4-1S 18” Therm. Griddle, (2) Open Burners (18” Top Grate)

C36-5S 18” Griddle, 18” Hot Top

C36-5-1S 18” Therm. Griddle, 18” Hot Top

C36-6S Six Open Burners – ((3) 12” Top Grates

C36-6SUS Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each)

C36-7S Four Open Burners (2) 18” Top Grates

C36-8S (3) 12” Hot Tops

C36-9S (2) 18” Hot Tops

SPECIFICATIONS Continued

Document # G_GHD_OM_CUISINE_4605671 9/20Page 6

MODELS DESCRIPTION

Storage Base (Open Cabinet) Continued

C36-10S (2) 18” Front red Hot Tops

C36-11S 18” Hot Top (Left), 18”Front Fired Hot Top (Right) or 18” Front Fired Hot Top (Left), 18” Hot Top

(Right)

C36-12S

(2) Open Burners, 12” Top Grate (Left, Centre or Right), 12” Hot Top (Left or Centre), 12” Hot Top

(Right or Centre)

C36-13S 12” Hot Top (Left, Centre or Right), (2) Open Burners, 12” Top Grate (Left or Centre), (2) Open

Burners, 12” Top Grate (Centre or Right)

C36-14S (2) Open Burners, 18” Top Grate (Left or Right), 18” Hot Top (Left or Right)

C36-15S (3) 12” French Tops

C36-17S (2) Open Burners, 18” Top Grate (Left or Right), 18” Front Fired Hot Top (Left or Right)

Modular “T” Top (On Square Tubular Legs)

C36-1M 36” Griddle

C36-1-1M 36” Thermostatic Griddle

C36-2M 24” Griddle, (2) Open Burners (12” Top Grate)

C36-2-1M 24” Therm. Griddle, (2) Open Burners (12” Top Grate)

C36-3M 24” Griddle, 12” Hot Top

C36-3-1M 24” Therm. Griddle, 12” Hot Top

C36-4M 18” Griddle, (2) Open Burners (18” Top Grate)

C36-4-1M 18” Therm. Griddle, (2) Open Burners (18” Top Grate)

C36-5M 18” Griddle, 18” Hot Top

C36-5-1M 18” Therm. Griddle, 18” Hot Top

C36-6M Six Open Burners – (3) 12” Top Grates

C36-6SUM Six Open Burners (3 Are Step-up) – (6) Half Top Grates (12” Inch Wide Each)

C36-7M Four Open Burners (2) 18” Top Grates

C36-8M (3) 12” Hot Tops

C36-9M (2) 18” Hot Tops

C36-10M (2) 18” Front Fired Hot Tops

C36-11M 18” Hot Top (Left), 18”Front Fired Hot Top (Right) or 18” Front Fired Hot Top (Left), 18” Hot Top

(Right)

C36-12M (2) Open Burners, 12” Top Grate (Left, Centre or Right), 12” Hot Top (Left or Centre), 12” Hot Top

(Right or Centre)

C36-13M 12” Hot Top, (Left, Centre or Right), (2) Open Burners, 12” Top Grate (Left or Centre), (2) Open

Burners, 12” Top

C36-14M (2) Open Burners, 18” Top Grate (Left or Right), 18” Hot Top (Left or Right))

C36-15M (3) 12” French Tops

C36-17M (2) Open Burners, 18” Top Grate (Left or Right), 18” Front Fired Hot Top (Left or Right)

SPECIFICATIONS Continued

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 7

MODELS DESCRIPTION

Char-Broilers on Standard Oven Base

C36-ABR Lava Rock W/Adjustable Grates – 36” Wide

C36-ARR Cast Iron Radiants W/Adjustable Grates – 36” Wide

C36-NRR Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Char-Broilers on Convection Oven Base

C36-ABC Lava Rock W/Adjustable Grates – 36” Wide

C36-ARC Cast Iron Radiants W/Adjustable Grates – 36” Wide

C36-NRC Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Range Match Char-Broilers on Storage Base (Open Cabinet)

C24-ABS Lava Rock W/Adjustable Grates – 24” Wide

C36-ABS Lave Rock W/Adjustable Grates – 36” Wide

C24-ARS Cast Iron Radiants W/Adjustable Grates – 24” Wide

C36-ARS Cast Iron Radiants W/Adjustable Grates – 36” Wide

C24-NRS Cast Iron Radiants W/Non-Adjustable Grates – 24” Wide

C36-NRS Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

Modular “T” Top Char-Broilers on Square Tubular Legs

C24-NRM Cast Iron Radiants W/Non-Adjustable Grates – 24” Wide

C36-NRM Cast Iron Radiants W/Non-Adjustable Grates – 36” Wide

12” Wide, Add-A-Units with Storage Base (Open Cabinet)

C12-1S 12” Griddle

C12-1-1S 12” Thermostatic Griddle

C12-6S (2) Open Burners (12” Top Grate)

C12-8S 12” Hot Top

C12-15S 12” French Top

18” Wide, Add-A-Units with Modular Top/Square Tubular Legs)

C18-1M 18” Griddle

C18-1-1M 18” Thermostatic Griddle

C18-7M (2) Open Burners (18” Top Grate)

C18-9M 18” Hot Top

C18-10M 18” French Top

18” Wide, Add-A-Units with Storage Base (Open Cabinets)

C18-1S 18” Griddle

C18-1-1S 18” Thermostatic Griddle

C18-7S (2) Open Burners (18” Top Grate)

C18-9S 18” Hot Top

C18-10S 18” French Top

SPECIFICATIONS Continued

Document # G_GHD_OM_CUISINE_4605671 9/20Page 8

MODELS DESCRIPTION

Additional Griddle Models

48” Wide Units

C48-1R 36” Std. Oven Base + 12” Storage Base + 48” Manual Griddle Top

C48-1-1R 36” Std. Oven Base + 12” Storage Base + 48” Therm. Griddle Top

C48-1C 36” RC Oven Base + 12” Storage Base + 48” Manual Griddle Top

C48-1-1C 36” RC Oven Base + 12” Storage Base + 48” Therm. Griddle Top

C48-1S 36” Storage Base + 12” Storage Base + 48” Manual Griddle Top

C48-1-1S 36” Storage Base + 12” Storage Base + 48” Therm. Griddle Top

C48-1M 48” Modular Top + 48” Manual Griddle Top

C48-1-1M 48” Modular Top + 48” Thermostatic Griddle Top

PREFIX DEFINITIONS: SUFFIX DEFINITIONS:

C Cuisine A Broiler

M Modular Top Section

C Unit With Convection Oven

R Unit With Standard Oven

SU Step Up Burner

S Unit With Storage Base

SPECIFICATIONS Continued

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 9

SPECIFICATIONS Continued

Table C: Input Rating

Model Number

GAS TYPE

Natural (@ 6”W.C.) Propane (@ 10”W.C.)

BTU/HR BTU/HR

Open Burner for Models: C36-2,-2-1,-6,-6SU,-12,-13,-15(Front) 35,000 33,000

Open Burner for Models: C36-4,-4-1,-7,-14,-17 40,000 38,000

C36-15 Rear hot-top burner 15,000 15,000

C36-10,-11,-17 Front red hot top burner 12,500 12,500

C36-3,-3-1,-8,-12,-13,-12” Hot top burner 25,000 25,000

C36-5,-5-1,-9,-11,-14, 18” Hot top burner 32,500 32,500

C36-1,-1-1,-2,-2-1,-3,-3-1,-4,-4-1,-5,-5-1 Griddle burner 30,000 30,000

C36 Convection Oven burner 37,000 35,000

C24/36-AB Broiler burner 45,000 45,000

C18-NR, C24/36-AR, -NR Broiler burner 18,000 18,000

C36 Std oven burner 40,000 35,000

(Note: data applied to operation at elevation from sea level to 2000 ft)

Document # G_GHD_OM_CUISINE_4605671 9/20Page 10

INSTALLATION

INTRODUCTION

Uncrating

1. Check crate for possible damage sustained during transit.

Carefully remove unit from crate and again check for

damage. Any damage to the appliance must be reported

to the carrier immediately.

2. The wires for retaining the burners and other packing

material must be removed from units. Any protective

material covering stainless steel parts must also be

removed.

3. All equipment is shipped from the factory with legs

tted, unless otherwise specied. Where the range is to

be mounted on a dias or cove base, it is shipped without

legs. Legs must be tted to the oven where it is installed

on a combustible oor.

4. The type of gas and supply pressure that the equipment

was set-up for at the factory is noted on the data plate

and on the packaging. This type of gas supply must be

used.

5. Do not remove permanently axed labels, warnings or

data plates from the appliance, for this may invalidate the

manufacturer’s warranty.

Rating Plate

Every cooking unit has a rating plate. Information on this

plate includes model and serial numbers. Knowing the

equipment model and serial number is essential if spare

parts are required or for discussing equipment problems

with Garland’s technical support sta. Other information

on the rating plate indicates BTU/hr input of the burners,

manifold gas pressure in inches water column (WC) and

whether orices are for natural or propane gas. The following

table gives the location of the rating plate on the designated

models, and Table B in the Specication Section lists the

various models of heavy duty equipment in the U.S. range

gas operated Cuisine series.

MODEL WITH SUFFIX LOCATION

R or C Behind the lower kick panel

In the storage cabinet on

the left hand side panel

M On the front panel

NOTE: Cuisine heavy duty gas operated equipment must

be connected only to the type of gas identied on the rating

plate!

Clearances to Combustible Construction

MODELS CLEARANCES

C36-ARR/-ARC

Installation in Non-

Combustible Locations

Only with 0” Side & Rear

Clearance

C36-NRR/-NRC

C24/C36-ABS

C24/C36-ARS

C18/C24/C36-NRS

C18/C24/C36-NRM

All Other Models

10” (254mm) Side, 6”

(152mm) Rear, from

combustible walls.

1. All models may be installed with 0” side and rear

clearance from non-combustible construction.

NOTE: When installed without legs on a non-combustible

curb or platform, front of unit should extend at least 3 inches

(76mm).

NOTE: Adequate clearance must be provided for servicing

and proper operation.

Installation Procedure

1. Remove all packing material.

2. Remove the front valve panel.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 11

3. Place the appliance in the required position and level by

means of the adjustable feet, or shims if the appliance is

not equipped with legs.

4. Where spreader plates are installed between units the

plate is secured at the front by means of the gas manifold

and at the rear by means of the connecting bolts.

5. Connect the gas supply pipe work to the appliance. The

connection may be made to the left or right hand side of

the appliance or optionally at the rear on some models.

Siting

The oor on which the appliance is to be sited must be

capable of adequately supporting the weight of the

appliance and any ancillary equipment.

Units with ovens must be tted with legs if installed on a

combustible oor. The equipment area must be kept free and

clear of combustible substances.

Appliance Equipped With Casters

A. The installation shall be made with a connector that

complies with the Standard for Connectors for Moveable

Gas Appliances, ANSI Z21.69/CSA 6.16, Addenda

Z21.69B-2006/CSA 6.16B-2006 (or latest edition), and a

quick-disconnect device that complies with the Standard

for Quick Disconnects for Use with Gas Fuel, ANSI Z21.41/

CSA 6.9, Addenda Z21.41A-2005/CSA 6.16A-2005 (or

latest edition).

B. The front casters of the unit are equipped with brakes

to limit the movement of the oven without depending

on the connector and any quick-disconnect device or its

associated piping to limit the appliance movement.

C. Please be aware, that the required restraint is attached

to a bracket (which is located on the left rear caster) and

if disconnection of the restraint is necessary, be sure

to reconnect the restraint after the appliance has been

returned to its originally installed position.

Appliances Equipped With Legs

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

Position leg insert into leg retainer opening and tap up until

it seats at collar ange. Repeat at rear of unit making sure

all four legs are adjusted to the same height. Legs can be

INSTALLATION Continued

adjusted to overcome an uneven oor.

Installation Instructions for Cuisine

Stub Backguard

Figure 1

1. Remove four #10-24 self tap screws (item 1) from rear of

uprights (item 2) installed in range and set aside.

2. Install backguard assembly (item 3) over uprights (item 2)

in range and reinstall screws removed in step1 through

holes in backguard back panel (item4) and rear of top cap

(item5).

3. If the range is in a battery line-up, fasten units together at

hole marked “X” with 1/4” x 20 bolts, nuts and washers.

NOTE: Stub Backguard is shipped pre-assembled (with the

range) as standard equipment on all Cuisine units, unless

optional back riser or high shelf has been ordered.

Oven Flue Riser

Optional right or

left side.

“X”

Document # G_GHD_OM_CUISINE_4605671 9/20Page 12

Installation Instructions for

Cuisine Back Risers.

Double Deck Risers

Figure 2

Shoulder

Bolts

"x"

Oven Flue Riser

Optional right or

left Side

1. Remove four 5/16 hex bolts and at washers from top

rear of unit.

2. Remove four #10 x 1 1/4” long sheet metal screws (Item 5)

from top and lower front corners of front panel. Remove

front panel by lifting upwards and pulling outward to

clear heads of shoulder bolts axed to uprights (Item 2).

3. With back panel, (3), still attached to the uprights, (2),

drop the uprights into the rectangular openings at the

rear of the range.

4. Fasten the uprights, (2), to the range with four, 5/16” x 18

bolts and at washers, (Item 6 & 7) removed in step one.

5. If the range is in a battery line-up fastens units together

at hole marked “X” with 1/4-20 bolts, nuts and washers.

6. Reattach the front panel by placing notches in back of

the front panel over heads of shoulder bolts and pulling

panel down until the top of the front panel rests on top

of uprights. This will allow shoulder bolts to lock panel

in-place. Re-install sheet metal screws (Item 5) previously

removed.

INSTALLATION Continued

Single Deck Risers:

Follow instructions above for double-deck backriser but

as there are no shoulder bolts involved in the single deck

assembly, the installation and removal of the front panel only

comprises assembly and disassembly of the four #10 x 1 1/4”

long sheet metal screws (Item 5).

Installation Instructions For Cuisine Single And

Double Deck High Shelves

Figure 3

Oven Flue Riser

Optional right or

left side

"X"

1. Remove four 5/16” x 18 hex bolts and at washers from

top rear of unit (Item 6 & 7).

2. Remove four (4) 1/4-20 locking acorn nuts securing shelf

(Item 9). Remove shelf.

3. Remove (6) #10 sheet metal screws (Item 5) that ax

front panel (Item 4) to uprights (Item 2).

4. With back panel (3) still attached to uprights (2), drop the

uprights into the rectangular openings at the rear of the

range.

5. Fasten the uprights (2) to the range with four (4) 5/16” x

18 bolts and at washers previously removed.

6. If the appliance is in a battery line-up, fasten unit

together at hold marked “X” with 1/4 - 20 bolts, nuts and

washers.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 13

7. Reattach the front panel by rst aligning clearance holes

with studs in uprights and then re-installing sheet metal

screws (Item 5) previously removed.

8. After installing front panel install shelf (Item 8) by

hooking the top of shelf over the top of the front panel.

Threaded studs on uprights will pass through clearance

holes on rear of shelf. Fasten shelf to studs via 1/4 - 20

locking acorn nuts provided (Item 9).

9. For double deck shelves, mount the lower shelf (one

with at back and no upper hook) to uprights through

front panel via locking nuts (Item 9) provided to 1/4” – 20

threaded studs on uprights.

Installation Instructions For Cuisine

Salamander or Cheese Melter

Figure 4

"X"

Oven Flue Riser

Optional right or

left side

1. Remove four 5/16 x 18 hex bolts and at washers (Items 6

& 7) from rear top of unit.

2. Remove front panel, (4), by removing two, (2), sheet

metal screws from the underside of the salamander or

cheesemelter.

3. With back panel, (3), still attached to the uprights, (2),

drop the uprights into the rectangular openings at the

rear of the range.

4. Fasten the uprights (2), to the range with four, (4) 5/16” x

18 and at washers, (6 & 7) removed previously.

5. If the range is in a battery line-up, fasten units together at

hole marked “X” with 1/4 - 20 bolts, nuts and washers.

6. Reattach the front panel, (4) to the salamander or

Cheesemelter with sheet metal screws previously

removed.

Installation Instructions For Cuisine Modular

Units on Deleld Refrigeration Bases

Polar Cuisine refrigeration bases from Deleld have a

U-channel welded across the back and are provided with

spring loaded T-nuts in the channel. Using the brackets and

bolts supplied with the modular unit, clamp the rear corners

of the unit to the U-channel of the refrigeration base by

bolting the brackets to the T-nuts in the channel. See photo

below.

Statutory Regulations

The installation of this appliance must be carried out by

a competent person and in accordance with the relevant

regulations, codes of practice and the related publications of

the country of destination.

Gas Supply

The local gas authority should be consulted at the

installation planning stage in order to establish the

availability of an adequate supply of gas and to ensure

that the meter is adequate for the required ow rate. The

pipe work from the meter to the appliances must be of an

appropriate size. Where a number of appliances are installed

in a battery, no more than ve should be served by any one

supply pipe.

All xed (non-mobile) appliances MUST be tted with a

manual gas cock-upstream of the appliance to provide a

means of isolation for servicing or cleaning purposes. A

union or similar means of disconnection must be provided

between the gas cock and the appliance.

A manually operable valve must be tted to the gas supply

to the kitchen to enable it to be isolated in a emergency.

Wherever the practical, this shall be located either outside

the kitchen or near to an exit in a readily accessible position.

INSTALLATION Continued

Clamp bolt (provided with

Cuisine Modular Unit)

Rail clamp (provided with

Cuisine Modular unit)

Document # G_GHD_OM_CUISINE_4605671 9/20Page 14

Where it is not practical to do this, an automatic isolation

valve system shall be tted which can be operated from a

readily accessible position near to the exit.

At locations where the manual isolation valve is tted or

the automatic system can be reset a notice MUST be tted

stating:

“ALL DOWNSTREAM BURNER AND PILOT VALVES MUST

BE TURNED OFF PRIOR TO ATTEMPTING TO RESTORE THE

SUPPLY AFTER EXTENDED SHUT OFF, PURGE BEFORE

RESTORING GAS.”

Gas Supply Notes:

Before assembly and connection check gas supply.

A. The type of gas for which the unit is equipped is stamped

on the data plate located behind the lower front panel.

Connect a unit stamped “NAT” only to natural gas;

connect one stamped “PRO” only to propane gas.

B. If it is a new installation have the gas authorities check

meter size and piping to assure that the unit is supplied

with the necessary amount of gas pressure required to

operate the unit.

C. If it is additional or replacement equipment have gas

authorities check pressure to make certain that existing

meter and piping will supply fuel to the unit with not

more than 1/2” water column pressure drop.

NOTE: When checking gas pressure be sure that all other

equipment on the same gas line is on. A pressure regulator

is not supplied as standard equipment with US Range Heavy

Duty Equipment, however a 1-1/4” pressure regulator is sold

as an option with the original purchase. If you would like to

purchase a regulator after original purchase contact your

equipment dealer. The installation must conform with the

national Fuel Gas Code ANSI Z 223.1 -1988 or latest edition,

NFPA No. 54 – latest edition and National Electrical Code

ANSI/NFPA 70-1990 or latest edition and/or local code to

assure safe and ecient operation. In Canada, the installation

must comply with CAN/CGA-149.1 Natural Gas Installation

Code, or CAN/CGA-B149.2 Propane Gas Installation code, and

local codes where applicable.

In Canada, electrical connections must comply with

applicable sections of the Canadian Electrical Code, C22.1

-1990, (or latest edition), “Safety Standard for Installation,

Part 1” and C22.2 – No. 0-M 1982; (or latest edition), “General

Requirements, Part 2”.

Note: The appliance and its individual shut-o valve must be

disconnected from the gas supply piping system during any

INSTALLATION Continued

pressure testing of that system at pressures in excess of

1/2 PSIG (3.45 kPa).

The appliance must be isolated from the gas supply piping

system by closing its individual manual shut-o (not

supplied with appliance) during any testing of the gas supply

piping system at test pressures equal to or less than 1/2 PSIG

(3.45kPa).

NOTE: This appliance is not recommended for residential

installation.

Gas Connection

The gas pipe connection is made at the left hand side or right

hand side of the equipment or optionally at rear on some

units.

Note: If the gas connection to the unit is via a exible gas

hose be sure cable restraints are assembled to the unit.

The size of the pipe work supplying the appliance must

not be less than the inlet connection, which is 1 1/4” NPT.

(Note: a 3/4” NPT single unit optional connection must be

specied.) An isolating valve is recommended to be close

to and upstream of the appliance and regulator to allow for

shutdown during an emergency or routine servicing. A gas

pressure regulator must be installed at the appliance prior

to connecting the equipment to the gas supply (service)

line. Failure to install a regulator will void the equipment

warranty. After installation, be certain to check the complete

pipe work for leakage.

Electrical Supply

(Models with Convection Oven only)

The electrical supply required is single phase, 115V, 60Hz.

As an option, equipment can be supplied for 240V, 60Hz

operation.

If 240V, the supply must be connected to the terminal block

termination located at the rear of the range for models with

the sux C.

For ease in attaching the supply line, there is a removable

cover. A qualied electrician should make the connection to

the mains in accordance with the applicable local codes.

WARNING: Electrical Grounding Instructions.

This appliance is equipped with a three prong (grounding)

plug for your protection against shock hazard and should

be plugged directly into a properly grounded three-prong

receptacle. Do not cut or remove the grounding prong from

this plug.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 15

POWER FAILURE NOTE: In the event of a power failure, no

attempt should be made to operate this oven. This oven is

gas operated but has electrical features, motor and door

switches.

Assembly of Battery

All models described except Models C36-ABR, C36-ARR, C36-

ABC and C36-ARC may be installed to battery with Cuisine

Series Ranges, sharing common manifold connections.

Models C36-ABR, C36-ARR, C36-ABC and C36-ARC range base

broilers may be connected to other like broilers, but cannot

be placed in a battery with other Cuisine units.

A. All such units should be placed in their respective battery

position. Detach valve panels to prevent damage and

remove them from the area where the battery is being

assembled.

B. Level each unit (to the front rail) by adjusting the six inch

(6”) legs or where legs are not used, adjust level with

shims. Readjust legs, if required.

C. Connect units together by mating the unions at each

end of the manifold. (Adjoining units must have

matching unions, unless the union parts are of the

same specications, a leak proof connection cannot be

assured.) Hand tighten unions at this point.

D. The units should be fastened at the rear by inserting 5/16”

bolts through the holes provide at the rear of the burner

box sides. Install washer and nut and hand tighten. Be

sure of proper unit alignment in the battery before nal

tightening of these bolts or unions, improper tightening

will cause “fanning” or “bowing” of batteried units.

The nal tightening of the union should be accomplished

by using a suitable spanner wrench. If such a wrench

is not available, the GARLAND union collar has special

ridges, and a cold chisel can be driven against these

ridges to properly seat and seal the union.

E. The manifold of this unit or the manifold of which it is

a part of must be equipped with a certied pressure

regulator suitable for battery application and adjustable

for an outlet pressure at the manifold as specied on the

rating plate.

INSTALLATION Continued

Ventilation And Air Supply

The range(s) must be installed so that the ow of combustion

and ventilation air is unobstructed. Adequate clearance for

air openings into combustion chambers must be provided.

Avoid installing units on a convection oven base back to

back with a high heat emitting appliance such as a wood or

charcoal burning broiler. The high temperatures can shorten

the life of the convection motor.

Proper ventilation is highly important for good operation.

The ideal method of ventilating a range is the use of

a properly designed canopy which should extend

approximately six inches (6”, 152 mm) beyond all sides of the

appliance and six feet (6’) six inches (6”), (1981mm) from the

oor.

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.

All gas burners and pilots need sucient air to operate and

large objects should not be placed in front of the appliance

which would obstruct the airow through the front.

The following notes are intended to give general guidance.

For detailed recommendations, refer to the applicable

code(s) in the country of destination.

NOTE 1: The room containing the appliance is required to

have a permanent air vent. The minimum eective area of

the vent is related to the maximum rated heat input of the

appliance and shall be 4.5 cm² per kW (2.04 X 10-4 in² per

BTU/H) in excess of 7 kW. (23,900 BTU/H).

NOTE 2: Air vents should be of such a size to compensate for

the eects of any extract fan in the premises.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 16

COMMISSIONING

Pressure Regulators.

1. Must have a maximum regulation capacity for the total

connected load.

2. The pressure regulator(s) installed must be listed by a

nationally recognized agency.

3. The pressure regulators must have a pressure adjustment

range to allow adjustment to the manifold pressure on

the appliance rating plate.

4. Unless the manifold pressure on all connected appliances

is the same, a separate pressure regulator must be

supplied for each appliance having diering manifold

pressures.

5. Gas supply lines may be connected at right, left or both

ends of a battery or at the TEE connections on spreader

plates. If ve (5) or more units are placed in a battery,

more than one (1) supply line should be used. A readily

accessible, approved type of hand shut-o valve should

be installed on each supply line.

WARNING: Local codes may require that the pressure

regulator be externally vented. This will be supplied by

others.

Testing and Adjustments.

All ttings and pipe connections, including connections

internal to the unit, must be tested for leaks. Use approved

gas leak detectors, soap solutions or equivalent, checking

over and around the ttings and pipe connections. DO NOT

USE A FLAME! Accessibility to all gas lines and ttings require

that valve panel(s), knob(s), lower front panel(s), oven rack(s)

be removed. It may be necessary to remove or at least raise

and securely prop-griddles, hot tops and top grates. All parts

removed (including fasteners) should be stored safely for

re-use.

NOTE: Each valve knob has a set screw fastening it to the

valve. This set screw must be loosened prior to removing

the knob. Subsequent to replacing the knob, tighten the set

screw to ax the knob to the valve.

Testing

1. Be sure that all valves and thermostats are in the “OFF”

position.

2. Turn on the main gas supply valve. Light all top section

pilots.

3. Leak test all valves and ttings as described in the

procedure above. Correct any leaks as required and

recheck.

4. Light oven pilot.

5. If the range is provided with an oven shut-o valve

separate from the thermostat, turn this valve on and set

the thermostat at 500°F (260°C) degrees. If the range

oven thermostat has an “OFF” position on the dial the

thermostat is equipped with an internal, integral shut-o

valve. Set this thermostat dial to 500°F (260°C) degrees. In

both cases, gas will now ow to the oven burner.

6. Leak test all valves, ttings, etc, as above. Correct any

leaks and retest.

7. Shut o all range valves and set thermostat dials to “OFF”

or low position.

All units are tested and adjusted at the factory. However,

burners and pilots should be checked at installation and

adjusted if necessary.

CAUTION: Gas will ow to top burners even with top pilots

out. Gas will not be interrupted. It is the responsibility of

the operator to check the ignition of the burners. Should

ignition fail after ten (1) seconds, turn burner valve o and

wait ve (5) minutes and then try again.

Pressure Settings (All Models)

1. Make sure all gas valves are in the OFF position and turn

on the main gas supply.

2. Light all pilots in accordance with the User’s Instructions.

3. Connect a U-gauge manometer to the pressure test point

on the main manifold and turn all gas controls to the ON

position.

Conrm that the pressure is the same as stated on the rating

plate.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 17

COMMISSIONING Continued

Thermostat Bypass Adjustment – Oven

Figure 5

MODEL

FDO

1/2 PSI

By-Pass

Flame Adjuster

Indicator

Mark

Calibration

Lock Screw

Calibration

Plate

Dial

Stop

With reference to Figure 5, the Robertshaw FDO snap-

throttle thermostat requires a bypass adjustment. To adjust

the bypass, follow this procedure.

1. Turn the oven temperature control dial to 200°F (93° C)

then allow the oven to heat for 3 minutes.

2. Turn the oven control dial to the OFF position, then

slowly turn the oven temperature control dial counter-

clockwise until an audible click is heard.

3. Making sure not to disturb the oven temperature control

dial, turn the bypass ame adjusting screw and adjust

the bypass ame to the Lowest Possible Stable ame

covering the Entire Ported Area of the Burner. Turn

the adjusting screw counter-clockwise to increase or

clockwise to decease the size of the bypass ame.

NOTE: For calibration please refer to Thermostat Calibration

in the Service Section.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 18

Pilot Burner Adjustments

General

1. Light the pilot light in accordance with the Operation

Instructions in Operation Section.

2. Check the length of the ame and adjust as necessary for

desired characteristics. Screwdriver adjustment may be

made to the pilot valve adjacent to the burner valve on

the manifold, through the valve panel opening.

Oven

1. Open the lower kick panel.

2. Remove the oven bottom assembly.

3. Light the pilot light in accordance with the Operations

Instructions.

4. Check the length of the pilot light. Adjust pilot ame for

desired characteristics. Screwdriver adjustments may be

made to the pilot valve, adjacent to the oven burner valve

on the manifold, through the valve panel opening.

COMMISSIONING Continued

Solid Hot Plate/Griddle

1. Light the pilot in accordance with the Operation

Instructions.

2. Check the length of the ame. Adjust pilot ame for

desired characteristics. Screwdriver adjustment may be

made to the pilot valve adjacent to the burner valve on

the manifold through the valve panel opening.

Front Fired Hot Top

1. Light the pilot light in accordance with the Operation

Instructions.

2. Check the length of the ame. Adjust pilot ame for

desired characteristics. Screwdriver adjustment may be

made to the pilot valve adjacent to the burner valve on

the manifold through the valve panel opening.

Broiler

1. Light the pilot light in accordance with the Operation

Instructions.

2. Check the length of the ame. Adjust pilot ame for

desired characteristics. Screwdriver adjustment may be

made to the pilot valve adjacent to the burner valve on

the manifold through the valve panel opening.

OPERATION

This section deals with equipment operating instructions

and some of the simple and obvious cleaning methods

that will help keep heavy duty cooking equipment in good

condition.

Open Top Burners

1. Open top burner pilots may be reached down through

the opening of the top grate.

2. Light the pilots.

3. Turn the valve completely on by rotating the knob to the

“ON” position. If burner fails to light after 10 seconds turn

the valve “OFF”, wait 30 seconds and try again.

NOTE: The burner ame should be a 1/2” stable ame and

impinge on the underside of a pot placed on the top grate.

Shutdown

1. Turn all valves to the o position.

2 If the unit is to be shut down for an extended time, close

the in-line gas valve.

Note: Never place sheet pans over open top grates with

burners operating, or ip and try using them as a wok.

Hot top and Spectro-Top Sections

1 Light the pilots via a long match or taper through the

opening in the valve panel.

2. Turn the burner valve on by rotating the knob to the “ON”

position. A sharp blue ame should be approximately

1/4” high. If burner fails to light after 10 seconds turn the

valve “OFF”, wait one minute and try again.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 19

Shutdown

1. Turn all valves to the o position.

If the unit is to be shut down for an extended time, close the

in-line gas valve.

Thermostatically Controlled Griddles

1. Light the pilots at the front right side of the burner via

a long match or tape through the opening in the valve

panel.

2. Set the thermostat to maximum one at a time. The burner

should have a 5/16” high stable ame. If burner fails

to light after 10 seconds turn the valve “OFF”, wait two

minutes and try again.

CAUTION: Do not allow the griddle to heat for longer than

one minute. The griddle must be seasoned before use.

(Refer to the Passage Entitled “Griddle Seasoning”).

Shut Down

1 Turn all thermostat valves to the OFF position.

2 If the unit is to be shut down for an extended time, close

the in-line gas valve.

Valve Controlled Griddles

1. Light the pilot at the front right side of the burner via a

long match or taper through the opening in the valve

panel.

2. Turn the burners on by rotating them to the “ON”

position. The burners should have a 1/2” to 5/8” stable

blue ame. If burner fails to light after 10 seconds turn

the valve “OFF”, wait one minute and try again.

CAUTION: Do not allow the griddle to heat for longer than

one minute. The griddle must be seasoned before use.

(Refer to the Passage Entitled “Griddle Seasoning”).

Shut Down

1. Turn all valves to the OFF position.

2. If the unit is to be shut down for an extended time, close

the in-line gas valve.

NOTE: Never exceed the weight limit of 490 lbs. on the top

section of the range.

OPERATION Continued

Oven (Standard)

Lighting

1. Remove Oven bottom.

2. Depress and hold reset button (red) located through the

access hole on the front control panel to the left of the

oven door (When facing the unit front.) While lighting the

oven pilot, continue to depress the reset button for 60

seconds. Release button. If pilot does not stay lit, repeat

this procedure after 5 minutes.

3. Turn oven valve knob to the “ON” position.

4. Rotate oven thermostat dial to the desired setting.

Shut Down

1. Turn oven valve and thermostats to, the o position.

2. If range is to be shut down for an extended period of

time, close the in line gas valve.

Relighting

1. Shut all gas valves o.

2. Wait 5 minutes.

3. Repeat lighting instructions in lighting above.

NOTE: Never leave the oven door open with oven burner

operating.

Oven

Thermostat

Red

Reset

Button

Document # G_GHD_OM_CUISINE_4605671 9/20Page 20

“RC” Convection Ovens

For 115 V usage, a cord and plug is provided but connection

to the electrical service must comply with local codes; or in

the absence of local codes with the National electrical code,

ANSI/NFPA No. 70-(or current edition)in the U.S., or in Canada

with the Canadian Electrical Code C22.1-1990 (or latest

edition) “Safety Standard for Installation, Part 1” and C22.2-

No. O-M 1982 (or latest edition), “General Requirements Part

2.”

WARNING:

Electrical Grounding Instructions.

This appliance is equipped with a three pronged (grounding)

plug for your protection against shock hazard and should be

plugged directly into a properly grounded three-pronged

receptacle. Do not cut or remove the grounding prong from

this plug.

POWER FAILURE NOTE: In the event of a power failure, no

attempt should be made to operate this oven. This oven is

gas operated but has electrical features, motor and door

switches.

A wiring diagram is attached to the rear of this unit.

Lighting Instructions

1. Remove the lower front panel.

2. Push the power switch to cook position. This will activate

the spark module and light the pilot.

3. Using the access hole in the front control panel to the

left of the oven door (when facing unit front) depress

and hold the reset button (Red) located on the oven

safety valve. Continue to depress the reset button for 60

seconds. Release button.

OPERATION Continued

4. If the pilot does not stay lit after you release the reset

button, wait 5 minutes and repeat Step 3 & 4.

Start Up

1. Turn oven knob on to the “ON” position.

2. Turn thermostat to desired setting.

Cool Down

1. Turn thermostat and oven valve o.

2. Open Door.

3. Activate power switch to the cool down position.

Shut Down

1. Turn thermostat o.

2. Return power switch to “OFF” position.

3. Turn oven valve o.

The motor on your range convection oven is maintenance

free since it is constructed with self lubricating sealed ball

bearings. It is designed to provide durable service when

treated with ordinary care. We have a few suggestions to

follow on the care of your motor.

A. When the motor is operating, it cools itself internally by

air entering the rear of the motor case, provided proper

clearance has been allowed.

B. Since the blower wheel is in the oven cavity it is at the

same temperature at the oven. If the motor is stopped

while the oven is hot, the heat from the blower wheel is

conducted down the shaft and into the armature of the

motor. This action could shorten motor life.

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

period, when the oven will be idle for any period of time

or before shutting down completely, that the oven door

be left open, and by use of the cool-down position on the

fan switch, the fan continue to run for at least 20 minutes.

The “FAN” should never be turned “OFF” when the oven is

“HOT”.

Oven

Thermostat

Red

Reset

Button

Power Switch

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 21

Unit Broilers

1. Light the pilots via a long match or taper through the

opening(s) in the valve panel.

2. Turn the burner valve on by rotating the knob to the “ON”

position. A sharp ame should be about 1/4” high.

Shut Down

1. Turn all valves to the OFF position.

OPERATION Continued

2. If the unit is to be shut down for an extended time, close

the in-line gas valve.

Fryers

• Refer to separate instruction manual provided with fryer

unit.

MAINTENANCE AND CLEANING

Seasoning

Griddle Seasoning

A. Remove all factory applied protective material washing

with hot water, mild detergent or soap solution.

B. Apply a thin coat of cooking oil to the griddle surface,

about one ounce per square foot of griddle surface.

Spread over the entire griddle surface with a cloth to

create a thin lm. Wipe o any excess oil with a cloth.

C. Light all burners, set at lowest possible setting. Some

discoloring will occur when heat is applied to steel.

D. Heat the griddle slowly for 15 to 20 minutes. Then wipe

away oil. Repeat the procedure 2 to 3 times until the

griddle has a slick, mirror like nish. Do this until you have

reached the desired cooking temperature.

IMPORTANT: Do not attain high (on valve control) or 450

degrees (on thermostat control) during “Seasoning” period.

The griddle will not require reseasoning if it is used properly.

If the griddle is over heated and product begins to stick to

the surface it may be necessary to repeat the seasoning

process again. If the griddle is cleaned with soap and water it

will be necessary to reseason the griddle surface again.

Seasoning Cast Iron Top Grates

First, remove the cast iron top grates from the range. Wash

the cast iron top grates thoroughly with a mild soap and

warm water. Dry the cast-iron top grates thoroughly with a

clean cloth. Immediately after drying season the top grates

lightly with a non-toxic (Liquid vegetable oil or Pam spray

oil).

WARNING: Do Not Season the Top Grates While On the

Range top! Seasoning grates on the range top over an

open ame could cause a ash re.

After seasoning, replace the top grates onto the range. Turn

all the range open top sections “ON LOW”.

Allow the top sections to burn in this manner for at least

20 minutes before using pots or pans on the top grates.

Seasoning of the top grates will be required whenever

they have been cleaned. Failure to season grates will cause

rusting.

Cleaning

General Cleaning

NOTE: Disconnect line cord (if applicable) from power

supply before cleaning or servicing.

Proper maintenance, cleaning and care of cooking

equipment is an important part of any program and will keep

it in good operating condition. These notes provide a code

of good practice for users to maintain a regular cleaning

schedule.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 22

Establish a regular cleaning schedule. Any spill should be

wiped o immediately.

The oven should be permitted to cool down before cleaning

exterior surfaces. Wipe exposed, cleanable surfaces when

cool with a mild detergent and hot water. Stubborn residue

spots may be removed with a light weight non-metallic

scouring pad. Dry thoroughly with a clean cloth.

NOTE: Many parts of the commercial range are raw steel, (i.e.

hot tops, griddles, springs, door hooks, etc.) and can react

to moisture, forming rust. This occurrence is normal and not

considered a factory defect. Clean with a stainless steel or

ber pad. A coating of salt free oil may be applied.

Stainless Steel Exterior and

Standard Oven Interior Finishes

NOTE: Disconnect line cord (if applicable) from power

supply before cleaning or servicing.

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 and wipe dry with a soft 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

should be polished in one direction. Rub with the polished

lines to preserve the original nish. Then thoroughly rinse as

before.

To prevent nger prints on exterior surfaces there are several

stainless steel polishes on the market that leave an oily or

wavy lm. 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, wooden or plastic tools if necessary

to scrape o 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. Either a typical bleach solution or hot water can be

used to sanitize stainless steel without harm.

MAINTENANCE AND CLEANING Continued

Oven Interior

(Optional Porcelain Enamel Finish)

NOTE: Disconnect line cord (if applicable) from power

supply before cleaning or servicing.

1. Before cleaning oven interior, remove all oven racks and

guides (if “convection oven” base). Oven racks and guides

can be cleaned with a mild soap and warm water or run

through dish washer.

2. The porcelain interior can be cleaned with oven cleaners

such as “Easy-O” , or “Dow Oven cleaner”. Apply only

when oven is cold.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 23

Note that griddle, open top grates and burners, hot tops

and broiler components should be cool to the touch prior

to performing any clenaing procedure.

Griddle Cleaning

Do Not use water on griddle tops while still hot or do not

cool by using ice! This will cause griddle plate to warp and

possibly crack. This is not a factory defect.

To produce evenly cooked, perfectly browned griddle

products, keep griddle free from carbonized grease.

Carbonized grease on the surface hinders the transfer of

heat from the griddle surface to food product. This results

in uneven browning and loss of cooking eciency, and

worst of all, carbonized grease tends to cling to the griddle

foods, giving them a highly unsatisfactory and unappetizing

appearance. To keep the griddle clean and operating at peak

performance, follow these simple instructions.

A. After Each Use clean griddle thoroughly with a grill

scraper or spatula. Wipe o any excess debris left from

cooking process.

B. Once a Day clean griddle surface with a grill brick and

grill pad. Remove grease container and clean thoroughly,

in same manner as any ordinary cooking utensil.

C. Once a Week clean griddle surface thoroughly. If

necessary, use a grill stone or grill pad over the griddle

surface. Rub with grain of the metal while still warm.

A detergent may be used on the plate surface to help

clean it, but care must be taken to be sure it is thoroughly

removed. After removal of detergent, the surface of the

plate should be covered with a thin lm of oil to prevent

rusting. To remove discoloration, use a non-abrasive

cleaner. Before re-using the griddle must be reseasoned.

Keep griddle drain tube to grease container clear at all

times on those models without side grease container.

CAUTION: This griddle plate is steel, but the surface is

relatively soft and can be scored or dented by careless use

of spatula. Be careful not to dent, scratch or gouge the

plate surface. This will cause food to stick in those areas.

Also, note, since this is a steel griddle if a light coating of oil

is not always present rust will develop on exposed areas.

Open Top Burners

Periodically burners should be removed and cleaned with

soap and hot water. You may soak the burner in a bucket of

hot soapy water and brush o any burnt on grease or debris.

MAINTENANCE AND CLEANING Continued

Allow the cast iron burner to dry thoroughly before installing

into the range. If the burner ports are blocked or plugged

with grease, it will be necessary to clear the ports with a wire

or blunt instrument.

Cast Iron Top Grates

Cast Iron Top Grates can be cleaned with mild soap and

warm water. For baked on material, a wire brush can be

used. Dry thoroughly. Lightly coat with vegetable oil to help

prevent rust from forming.

Seasoning of the top grates will be required whenever the

grates have been cleaned. Failure to season grates will cause

rusting.

Cast Iron Hot tops and Spectro-Heat Tops

DO NOT use water on tops while still hot or DO NOT cool by

using ice!

While the surface is still slightly warm, wipe down with a

clean burlap cloth. Burnt on spillage should be scraped o. If

necessary, remove the plate and wash in a sink with soap and

hot water. Dry thoroughly. In damp climates, wipe down with

a light coating of oil to prevent rusting. Avoid excessive use

of water as this could damage the surface and the control

below.

NOTE: Cast Iron Hot Tops & Spectro-Heat Tops surface will

“tone” (blue/brown discoloration) from heat. This toning will

not diminish function or operation and is not a defect.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 24

Broiler Cleaning

C36-NRR/C36-NRC Models

Daily

1. Remove the broiler grates. Wire brush them clean of

any encrusted materials and wash in hot, soapy water.

A common cleaning practice is to turn grates upside-

down to burn o encrusted material. Do not do this with

the Cuisine Char-broiler! The ame from the burner is

shielded by a cast iron radiant, with the result that heat-

not ame – reaches the grate. It is likely that cooked-on

matter will cook in even deeper rather than burn o.

2. Remove the radiants and wire brush them clean; then

wash in hot, soapy water. A rule of thumb is that if the

grates are becoming encrusted, so are the radiants.

3. The Cuisine Char-Broiler uses a double drip tray. The front

grease trough (at the top of the unit) downspouts to a 3

5/8” wide tray running the depth of the unit. Remaining

grease which drips past the radiants is collected by a

second pan covering the remainder of the broiler bottom.

The front tray must be checked frequently during

operation and drained as necessary: the rear drip pan

should also be checked occasionally. Spills should be

wiped as they occur and at the end of the day both pans

should be washed in hot soapy water.

Weekly

If daily maintenance is performed as recommended above,

weekly maintenance will not be required beyond the daily

cleaning for the last day of the working week.

C36-ABR/C36-ABC Models

Daily

1. Remove the broiler grates. Wire brush them clean of

any encrusted materials and wash in hot, soapy water. A

common cleaning practice is to turn grates upside-down

to burn o encrusted material. Do not do this with the

Cuisine Char-broiler! It is likely that cooked-on matter will

cook in even deeper rather than burn o.

2. With the grates removed, turn over all the briquettes on

the ceramic coal model.

3. Remove the perforated screen, drip pan, and grease can

and clean thoroughly.

MAINTENANCE AND CLEANING Continued

C36-ARR/C36-ARC Models

Daily

1. Remove the broiler grates. Wire brush them clean of

any encrusted materials and wash in hot, soapy water.

A common cleaning practice is to turn grates upside-

down to burn o encrusted material. Do not do this with

the Cuisine Char-broiler! The ame from the burner is

shielded by a cast iron radiant, with the result that heat-

not ame – reaches the grate. It is likely that cooked-on

matter will cook in even deeper rather than burn o.

2. Remove the radiants and wire brush them clean; then

wash in hot, soapy water. A rule of thumb is that if the

grates are becoming encrusted, so are the radiants.

3. The Cuisine Char-Broiler uses a double drip tray. The front

grease trough (at the top of the unit) downspouts to a 3

5/8” wide tray running the depth of the body remaining

grease which drips past the radiants is collected by a

second pan covering the remainder of the broiler bottom.

The front tray must be checked frequently during

operation and drained as necessary: the rear drip pan

should also be checked occasionally. Spills should be

wiped as they occur and at the end of the day both pans

should be washed in hot soapy water.

Adjustments

Oven Orice

The top and oven orices are xed and cannot be adjusted.

Proper rate is attained if the gas supply pressure is adequate.

Pressure may be checked by using the 1/8” N.P.T. manifold

pressure tap. A properly adjusted air shutter will provide for

a distinct blue ame over the entire port area of the burners

when at full rate.

Pilot Adjustments

All pilot adjustment valves are mounted on the range top

manifold. The pilot burner for the open top, broiler, griddle

or hot top burner should provide for rapid ignition of the

burner but should not impinge on any part of the burner.

When properly adjusted the pilot ame should neither lift o

the burner, nor should it show a yellow tip.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 25

Automatic Pilot Valve

The automatic pilot valve is a protective device which allows

gas to ow to the oven burner only when the pilot burner is

burning. (This device is used on Cuisine ranges and has safe

lighting provisions provided by the ow interrupter which

will not allow gas to ow to the oven burner while the red

button is depressed).

A too loose or too tight connection of the thermocouple nut

to the automatic pilot valve can prevent the thermocouple

from activating the valve. It should be drawn up nger tight

and the TIGHTENED ONLY 1/4 turn with a wrench.

Burner Gas/Air Adjustments

Variations in eld conditions, rough handling of the

equipment in transit may indicate the need for adjustment

of primary air to the burners. Check operation and adjust as

below to provide a sharp blue ame at full rate (open valve

fully so that the thermostat is calling for maximum gas ow).

On the burner (Open top, “H” griddle, knuckle, broiler, oven

burners) locate the air shutter. Loosen the lock-nut so that

the air shutter turns freely (Figure 6). Reinstall burner. Turn on

gas ow and ignite burner. Rotate air shutter to obtain the

following.

MAINTENANCE AND CLEANING Continued

a. Open Burner 1/2” stable, sharp inner blue cones.

b. Hot tops, griddles and broilers 1/4” to 5/16” stable, sharp

inner blue cones.

c. Knuckle burners 4” to 6” stable, blue ame, slight yellow

tips.

If the burner ames are sharp but lift o the burner ports,

reduce the amount of primary air by closing the air shutter.

If the burner ames are lazy and yellow in appearance,

increase primary air by opening the shutter. If poor burner

performance persists check for proper gas pressure.

NOTE: The rates shown in Table C on Page 9 are maximum

rates and must not be exceeded.

CONVECTION OVEN PRODUCT APPLICATION

• As a guide, set oven temperatures 25° to 50° lower than

called for in recipes or directions using standard or

conventional ovens. Cooking time may be less depending

upon the product you are preparing. 2% to 5% is a

general rule. Product should be watched the rst time it is

prepared.

• Cooking time and oven temperature will vary depending

upon such factors as size of load, temperature of product,

and mixture of recipe, particular moisture.

• When you have established satisfactory time and

temperature for your products, record them on a chart

and keep as a reference guide.

• Preheat oven thoroughly before use. To reach 350° takes

approximately 15 minutes. For optimum results oven

should be preheated for 30 minutes to allow for thorough

heat saturation.

• The load should be centered on the racks to allow for

proper heat circulation around the sides.

• Load size. The oven will hold three (3) 18” x26” sheet pans,

six (6) 12” x 20” x 2.5” steam table pans or one (1) 21” x 18”

x 7” roast pan with cover.

• Never place pans directly on the oven bottom. Always

use the lowest rack position which will allow the air to

circulate within the oven cavity.

• Load and unload food as quickly as possible to prevent

an excessive drop in temperature.

• Avoid using wrapped pans since level pans bake more

evenly.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 26

• Do not use a deep pan for shallow cakes, cookies, etc. as

circulation across the surface is essential for even cooking

and browning.

• To prevent excessive shrinkage, roast meats at a low

temperature, 250° to 325°.

• When rethermalizing frozen products, preheat the oven

50° higher than cooking temperature to compensate for

heat loss during and after loading. Thermostat must be

returned to cooking temperature after loading.

• To conserve energy, turn the oven o and cool down

when not in use.

Problem Solution

Cakes are dark on the sides and not done in the center Lower oven temperature

Cakes edges are too brown Reduce number of pans or lower oven temperature

Cakes have light outer color Raise temperature

Cake settles slightly in the center Bake longer or raise oven temperature slightly.

Do not open doors too often or for long periods

Cake ripples Overloading pans or batter is too thin

Cakes are too coarse Lower oven Temperature

Pies have uneven color pans Reduce number of pies per rack

or eliminate use of bake pans

Cupcakes crack on top Lower oven temperature

Meats are browned and not done in center Lower temperature and roast longer.

Meats are well done and browned Reduce time. Limit amount of moisture

Meats develop hard crust Reduce temperature or place pan of water in oven.

CONVECTION OVEN PRODUCT APPLICATION Continued

PROBLEM/SOLUTIONS CONVECTION OVEN

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 27

SERVICING

Regular maintenance and servicing by competent and

qualied personnel is recommended for the continued safe

and ecient operation of cooking equipment.

WARNING: Before working on any appliance, SHUT OFF

the gas supply at the main shut-o valve and electrical

supply at the main disconnect. On completion of any

servicing work, test for gas leaks before returning the

equipment into service.

Thermostat Calibration

Oven

MODEL

FDO

1/2 PSI

By-Pass

Flame Adjuster

Indicator

Mark

Calibration

Lock Screw

Calibration

Plate

Dial

Stop

To check the calibration, follow this procedure:

1 Place the thermocouple of the test instrument or a

mercury thermometer in the center of the oven.

2. Turn the oven control dial to 400°F (202°C) to allow the

oven temperature to stabilize. Allow the oven to cycle

twice before taking a test reading.

3. Check the temperature reading when the control cuts

down to bypass. If the temperature does not read within

15° (5°C) of the dial setting recalibrate as follows.

4. Remove the control dial, making sure not to disturb the

setting.

5. Hold the calibration plate and loosen the two calibration

lock screws until the plate can be rotated independently

of the control.

6. Turn the calibration plate until the temperature indicated

on the plate corresponds with the reading of a test

instrument. Hold the plate and tighten the screws rmly.

7. Repeat the temperature reading and check when the

control cuts down to bypass to make sure the correct

adjustment has been made.

Cleaning/Servicing Burners

Open-Type Burners

1. Lift and remove the open top grates

2. Lift and remove the burner heads. Lift the venturi

housing at the rear and slide it backwards o the orices.

3. Clean the burner heads and venturi in hot soapy water

with a sti scrubbing brush.

4. Rinse the burner heads and venturi and shake them well

to remove the water.

6. Make sure the gas ports are free of debris. Clear ports of

debris if necessary.

7. Reassemble the units in reverse order. Be sure to align

hole in bottom of burner head with pin in venturi

housing so that head seats properly on housing. Also,

install top grates so that integral shields cover open top

pilots.

Front Fired Hot Top Burners

1 Remove the key plates from the top of the range.

2. Remove the two screws that retain the air shield in place

and remove shield.

3. Lift the burner to disengage the locating peg and slide it

backwards o the orice.

4. Clean the burners in hot soapy water with a sti

scrubbing brush.

5. Rinse the burners and shake them well to remove the

water.

6. Make sure the ports are free of debris. Clear ports of

debris if necessary.

7. Reassemble the burners in reverse order.

Solid Hot Top/Griddle Burners

1 Lift o the griddle or hot top plates as applicable.

2. Lift the rear of the burner and slide it backwards o the

orice.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 28

3. Clean the burners in hot soapy water with a sti

scrubbing brush.

4. Rinse the burners and shake them well to remove the

water.

5 Make sure the ports are free of debris. Clear ports of

debris if necessary.

6. Reassemble the burners in reverse order.

Standard Oven Burners

1. Remove the oven bottom assembly.

2. Remove the two screws that secure the front air shield in

place and lift out.

3. Slide the burner towards the rear, o the orice tting,

and remove from oven.

4. Clean the burner in hot soapy water with a sti scrubbing

brush.

5. Rinse the burner and shake it well to remove the water.

6. Make sure the ports are free of debris. Clear ports of

debris if necessary.

7. Reassemble the burners in reverse order.

RC Oven Burners

1. Open the lower front panel.

2. Remove the right hand oven door spring.

CAUTION: The oven door may need additional support to

remain closed.

3. Remove the right hand front radiation shield.

4. Slide the burner to the rear and o the orice. Then

slide it to the right and remove it from the combustion

chamber.

5. Clean the burner in hot soapy water with a sti scrubbing

brush.

6. Rinse the burners and shake them well to remove the

water.

7. Make sure the ports are free of debris. Clear ports of

debris if necessary.

8. Reassemble the burners in reverse order.

SERVICING Continued

Broiler

1 Remove the top grates.

2 Remove the briquettes or radiants.

3. Lift the rear of the burner and slide it to the rear and o

the oriface.

4. Clean the burners in hot soapy water with a sti

scrubbing brush.

5. Rinse the burners and shake them well to remove the

water.

6. Make sure the ports are free of debris. Clear ports of

debris if necessary.

7. Reassemble the burners in reverse order.

Pilot Burner Cleaning

Open Top/Hot Top/Griddle/Broiler/Front Fired Hot

Top

1. Remove the main burners. Refer to the appropriate

section on burner cleaning.

2. Disconnect the pilot gas supply pipe from the pilot

burner.

3. Remove the pilot burner.

4. Clean the pilot burner by blowing through it or washing

it.

CAUTION: Do not use wire to clear the pilot burner. It

might damage the unit.

5. Reassemble the pilot burner in reverse order.

Oven

1 On all models but RC (convection) units, remove the oven

bottom assembly. To deal with convection oven (RC)

models, follow the procedure specied below.

2. Remove the two screws securing the front air shield and

remove it from the oven.

3. Disconnect the pilot gas supply pipe.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 29

SERVICING Continued

4. For RC convection oven models: Follow procedures

specied for burner cleaning, then disconnect pilot

tubing from the base of the pilot burner and remove two

screws retaining pilot bracket to burner rest. Remove

bracket and burner from unit. Remove screws retaining

burner to bracket.

5. Remove pilot jet from pilot burner.

6. Clean the pilot burner by blowing through it or washing

it in water.

CAUTION: Do not use wire to clear the pilot burner. It

might damage the unit.

7. Reassemble the unit in reverse order.

REPLACEMENT OF PARTS

For replacement parts, users and service personnel are

referred to US Range Cuisine Series Heavy-Duty Ranges and

Attachments parts list. This section of the service manual

deals only with the replacement of parts on heavy duty

cooking equipment.

WARNING:

Before servicing any cooking appliance be certain to

SHUT OFF the gas supply at the shut-o valve and the

electrical supply at the main disconnect. On completion of

any servicing work, test for gas leaks before returning the

equipment into service. Regarding electrical work, always

shut o the electrical supply at the mains and secure the

breaker panel with a lock before doing electrical work. Do

not service electrical equipment until the power is securely

locked o.

Gas Valves

1. Loosen the set screw of each knob and remove the knob

of each gas valve and thermostat on the unit.

2. Remove the two securing screws on the valve panel and

remove it.

3. Disconnect the gas tubing from the pressure tting at the

main manifold to the inlet of the gas valve.

4. Unthread the gas valve from the manifold.

5. Fit a replacement gas valve.

6. Re-assemble the unit in reverse order. Do not forget to

tighten the set screw of each knob to the stem of each

valve.

NOTE: For thermostatic griddle units the thermocouple

must be removed from the griddle bottom prior to removal

of the valve/thermostat. In-order to perform this step

prop up the griddle assembly (ensure that it is adequately

supported) and remove the capillary shields. The valve/

thermostat threads into a tting on the main manifold. The

tting doesn’t have to be removed. Reassemble in reverse

order.

Oven Thermostat

1. Loosen the set screw of each knob and remove the knob

of each gas valve and thermostat on the range.

2. Remove the two securing screws on the valve panel and

remove it.

3. Remove the two screws retaining the front control panel

and pull the panel away from the unit. Set the panel a

side. On “RC” units gently set the panel aside as power

switch is axed to panel.

4. Disconnect the pipe work between the oven gas valve

and the thermostat.

5. Disconnect the thermocouple connection at the oven gas

valve outlet.

6. Remove the two thermostat mounting screws and pull

the thermostat.

7. Disconnect the oven gas supply pipe from the outlet of

the thermostat.

Document # G_GHD_OM_CUISINE_4605671 9/20Page 30

8. Remove the two thermostat mounting screws and pull

the thermostat forward.

9. Release the thermostat sensor retaining clips from the

oven lining and the sensor from the clips.

10. Withdraw the thermostat sensor from the oven

compartment. The thermostat should now be totally free

to remove from the appliance.

11. Fit the replacement thermostat and reassemble the unit

in reverse order. Do not forget to tighten the set screw of

each knob to the stem of each valve and thermostat.

Power Switch

1. Remove the screws securing the front control panel and

pull forward to “unsnap” it from the unit.

2. Disconnect the wires from the terminals on the switch.

3. Depress the tabs on the body of the switch and push the

switch through the panel opening.

4. Fit a replacement switch and reassemble in reverse order,

ensuring wires are attached correctly.

Door Switch

1. Remove the screw securing the front control panel and

pull out on the panel to “unsnap” it from the unit.

2. Remove the cover protecting the door switch.

3. Remove fasteners securing the door switch to the

mounting bracket and remove the switch.

4. Disconnect wires from terminals on switch.

5. Replace with new switch and reassemble in reverse order.

Oven Pilot

1. Remove the screws securing the front control panel and

remove the panel by pulling forward to “unsnap” it from

the unit.

2. Disconnect the thermocouple connection at the gas

valve.

3. Disconnect the pilot connection at the gas valve.

4. Open the lower front panel.

REPLACEMENT OF PARTS Continued

5. Remove the oven bottom assembly plate. (For RC models,

refer to the previous section under burner cleaning.)

6. Disconnect the pilot gas supply pipe at the pilot burner.

7. Remove the screws that secure the pilot mounting

bracket to the oven burner support.

8. Remove the pilot assembly.

9. Replace the faulty component and reassemble the unit in

reverse order.

CAUTION: Don’t over-tighten the connection between the

thermocouple and the ame safety device. It is sucient for

it to be nger tight plus a quarter of a turn.

Convection Ovens (RC) - Spark Module

1. Remove the screws securing the front control panel and

pull out on panel to “unsnap” it from the unit. Gently set

panel down and ensure its supported.

2. Remove screws from front component support plate and

slide forward.

3. Disconnect the wires from spark module.

4. Remove the screws that secure the module.

5. Replace with a new module and reassemble the unit in

reverse order.

Convection Oven (RC) Motor

1. Remove the oven racks from the oven compartment.

2. Remove the two (2) wing screws securing the fan guard

and remove the guard.

3. Using an Allen key, loosen the screw securing the fan

wheel to the motor shaft.

4. Remove the six (6) screws securing the motor mount

plate to the oven casing back and pull the plate forward

into the oven compartment.

5. Disconnect the wires from the motor terminals noting

which terminal each wire came from.

6. Replace with new motor and reassemble in the reverse

order.

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 31

Oven (Standard & Convection)

PROBLEM POSSIBLE CAUSE SOLUTION

Oven too hot or not hot enough Thermostat out of calibration Check Calibration

Burner ame too large Incorrect setting pressure or injector Check setting pressure and injector

Burner ame soft-yellow tip Insucient primary air Check aeration shutter setting

Flame lifts o burner ports Excessive primary air Check aeration shutter setting

Flame lights back to the injector Excessive primary air Check aeration shutter setting

Burner “pops” when turned o Excessive primary air Check aeration shutter setting

Delayed ignition Pilot ame too small Check pilot ame length

Burner ports blocked Clean burner

Incorrect aeration Check aeration shutter setting

Incorrect setting pressure Check setting pressure

Pilot burner will not ignite Pilot orice blocked Clean jet

Pilot adjusting screw closed Open and adjust ame

Pilot keeps going out Pilot ame too small Check pilot ame length

Loose thermocouple connection Tighten connection

Faulty thermocouple Replace thermocouple

Faulty gas/safety valve Replace valve

Low millivolt output on open circuit tests Pilot ame too small Adjust pilot ame length

Defective thermocouple Replace thermocouple

Millivolt output high in open circuit test

but low in closed circuit

Faulty gas/safety valve Replace valve

Millivolt output high on closed circuit

test but ame safety tap will not stay

open

Faulty gas/safety valve Replace valve

Door will not stay closed Insucient tension on springs Adjust tension

Broken spring Replace spring

Broken hinge link Replace

Door will not stay open Too much tension on springs Adjust tension

Door not closing on one side Door warped Replace door

Door not level or low in centre Trunion support loose Level and tighten

Trunion support worn Replace

Oven (Standard Only)

Burner ame shuts o when oven is at

the required temperature

Thermostat has incorrect by-pass rate Adjust by-pass or replace them

TROUBLESHOOTING GUIDE

Document # G_GHD_OM_CUISINE_4605671 9/20Page 32

Oven (Convection Only)

Problem Possible Cause Solution

Cook/Cool Down switch set to “Cook”

position Light o Motor working

No power to oven Check power supply

Defective Cook/Cool down Switch Replace Switch

Faulty wiring Check condition of wires and all

connections

Cook/Cool Down switch set to “Cook”

position Light o Motor not working

Defective Cook/Cool Down switch Replace switch

Defective door switch Replace switch

Door switch out of alignment Align switch

Oven door open Close door

Faulty wiring Check condition of wires and all

connections

Defective motor Replace motor

Noisy motor Blower wheel rubbing on oven bae Adjust blower wheel

Blower wheel loose on motor shaft Retighten blower wheel

Defective motor Replace motor

Cook/Cool Down switch set to “Cool

Down” position Light on, motor not

working

Defective Cook/Cool Down switch Replace switch

Defective door switch Replace switch

Door switch out of alignment Align switch

Faulty wiring Check condition of wires and all

connections

No spark to pilots Disconnected or loose hi tension wires Reconnect hi tension wires

Defective spark module Replace module

No Power to range Check power supply

Open Top, Solid Hot Top, Griddles & Broilers

Problem Possible Cause Solution

Burner ame too large Incorrect setting pressure or injector Check setting pressure and injector

Burner ame soft-yellow tip Insucient primary air Check aeration shutter setting

Flame lifts o burner ports Excessive primary air Check aeration shutter setting

Flame lights back to the injector Excessive primary air Check aeration shutter setting

Burner “pops” when turned o Excessive primary air Check aeration shutter setting

Delayed ignition Pilot ame too small Check pilot ame length

Burner ports blocked Clean burner

Incorrect aeration Check aeration shutter setting

Incorrect setting pressure Check setting pressure

Pilot burner will not ignite Pilot orice blocked Clean jet

Pilot adjusting screw closed Open and adjust ame length

Pilot keeps going out Pilot ame too small Check pilot ame length

Loose thermocouple connection Tighten connection

Faulty thermocouple Replace thermocouple

Low millivolt output on open circuit tests Pilot ame too small Adjust pilot ame length

Defective thermocouple Replace thermocouple

TROUBLESHOOTING GUIDE Continued

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 33

Notes

Document # G_GHD_OM_CUISINE_4605671 9/20Page 34

Notes

Document # G_GHD_OM_CUISINE_4605671 9/20 Page 35

THIS PAGE INTENTIONALLY LEFT BLANK

Welbilt oers fully-integrated kitchen systems and our products are backed by

KitchenCare® aftermarket parts and service. Welbilt’s portfolio of award-winning brands

includes Cleveland™, Convotherm®, Crem®, Deleld®, tkitchen®, Frymaster®,

Garland®, Kolpak®, Lincoln®, Manitowoc®, Merco®, Merrychef® and Multiplex®.

Bringing innovation to the table • welbilt.com

Part # U_GHD_OM_CUISINE_4605671 - 9/20

GARLAND COMMERCIAL RANGES, LTD.

1177 KAMATO ROAD, MISSISSAUGA, ONTARIO, CANADA L4W 1X4

888-442-7526

Garland C18-SM US Range Cuisine Series Modular Spreader Top

Product's Documents

Manual

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