Garland MPGS10S 38" Moisture+ Standard Depth Full-Size User Manual

SERVICE MANUAL FOR THE

MODELS: MP-GS/GD-10-S

Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent

using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been

improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation

instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,

or which has been modified or repaired using unauthorized parts or by unauthorized service agents.

For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.

The information contained herein, (including design and parts specifications), may be superseded and is subject

to change without notice.

GARLAND COMMERCIAL INDUSTRIES

185 East South Street

Freeland, Pennsylvania 18224

Phone: (570) 636-1000

Fax: (570) 636-3903

GARLAND COMMERCIAL RANGES, LTD.

1177 Kamato Road, Mississauga, Ontario L4W 1X4

CANADA

Phone: 905-624-0260

Fax: 905-624-5669

Enodis UK LTD.

Swallow eld Way, Hayes, Middlesex UB3 1DQ ENGLAND

Telephone: 081-561-0433

Fax: 081-848-0041

Part # MPSM07 (03/24/08)Page 2

Part # MPSM07 (03/24/08) Page 3

TABLE OF CONTENTS

Section One –

Operation & Installation Manual . . . . . . .5

Dimensions And Specications. . . . . . . . . . . . . . . . 7

Preparing The Oven For Installation . . . . . . . . . . . 8

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Gas Connections . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Electrical Connections . . . . . . . . . . . . . . . . . . . . . . . 12

Water Connections . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Ventilation And Air Supply . . . . . . . . . . . . . . . . . . . 14

Installation Of A Direct Vent. . . . . . . . . . . . . . . . . . 14

Gas Model Testing & Lighting Instructions . . . . 15

Explanation Of Controls (Standard Models) . . . 16

Operating Instructions, (Standard Models) . . . . 17

Explanation Of Controls, (Deluxe Models). . . . . 18

Operating Instructions, (Deluxe Models) . . . . . . 20

Cooking With Moisture . . . . . . . . . . . . . . . . . . . . . . 29

Moisture + Cooking Guide . . . . . . . . . . . . . . . . . . .30

Performance Recommendations . . . . . . . . . . . . . 32

Temperature Calibration . . . . . . . . . . . . . . . . . . . . . 33

Problems / Solutions. . . . . . . . . . . . . . . . . . . . . . . . . 34

Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Motor Care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Water System . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Replacement Parts . . . . . . . . . . . . . . . . . . . . . . . . . . 37

Section Two – Service . . . . . . . . . . . . . . . .39

Component Identication . . . . . . . . . . . . . . . . . . .40

Moisture Control . . . . . . . . . . . . . . . . . . . . . . . . .40

Cavity Temperature Controls. . . . . . . . . . . . . . 41

Diagnostic Procedures . . . . . . . . . . . . . . . . . . . . . . . 43

Diagnostics Mode . . . . . . . . . . . . . . . . . . . . . . . . 43

Keypad Test . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Door Switch Test . . . . . . . . . . . . . . . . . . . . . . . . . 43

Fan Speed Test . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Heat Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Moisture Test. . . . . . . . . . . . . . . . . . . . . . . . . . . . .44

Temperature Calibration. . . . . . . . . . . . . . . . . .44

Control Safety Features . . . . . . . . . . . . . . . . . . .44

Testing & Troubleshooting . . . . . . . . . . . . . . . . . . .46

Direct Spark Ignition Detail . . . . . . . . . . . . . . . 54

Wiring Diagrams . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Service Procedures (Removal/replacement) . . . 57

Section Three – Parts List . . . . . . . . . . . . .61

Deluxe Control Panel Moisture Plus (Gas) . . . . . 62

Standard Control Panel Moisture Plus (Gas) . . .64

Burners & Gas Components . . . . . . . . . . . . . . . . . .66

Interior Components Moisture Plus (Gas) . . . . .68

Door Components - Gas Moisture + . . . . . . . . . . 70

Door Components - Gas Moisture + . . . . . . . . . . 72

Exterior Components - Gas Moisture Plus. . . . . 74

Wire Diagrams & Harnesses. . . . . . . . . . . . . . . . . . . . . . .76

Part # MPSM07 (03/24/08)Page 4

Part # MPSM07 (03/24/08) Page 5

Section One –

Operation &

Installation Manual

Part # MPSM07 (03/24/08)Page 6

Congratulations! You have just purchased the latest in cooking technology, the new moisture+

™

from Garland.

Garland is an established leader in innovative oven technology, and has manufactured this multifunction oven with the

operator in mind. The moisture+

™

provides function not previously available in a convection oven. Your moisture+

™

will operate

as three pieces of equipment: a convection oven, a humidi ed baking oven, and a humidi ed cook & hold oven. Additionally,

the optional wet-clean water spray attachment allows you to easily spray down the oven interior during cleaning. Garland,

long known for o ering the “best baking” convection ovens available, adds the moisture+ to its model line to provide you, the

user with, a workhorse oven that will provide years of useful service.

Like any other  ne, precision built appliance, your moisture+

™

oven should be given regular care and maintenance. Periodic

inspection by your dealer or a quali ed service agency is recommended. 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 oven by

the correct model number, (including the pre x/su x letters and numbers), and the warranty serial number. The rating plate

a xed to the oven contains this information.

Part # MPSM07 (03/24/08) Page 7

Notes:

. Standard electrical

specications include motor

requirements

. All ovens have a ¾ HP, two

speed motor;  and 

RPM,  Hz

. Garland recommends that

a separate  Amp circuit be

provided for each V oven

. A  foot line cord is provided

for each V oven with a

NEMA -P plug.

. Double stack installations

require an individual power

supply connection to each

oven.

Gas input ratings are for

installations up to 2000 feet

(610 m) above sea level. Specify

altitudes above 2000 feet.

Commercial cooking equipment

requires an adequate ventilation

system. For additional information

refer to the National Fire Protection

Associations standard NFPA96,

“Vapors Removal from Cooking

Equipment” (Note: For North

America only)

DIMENSIONS AND SPECIFICATIONS

38"

[965mm]

2-1/4"

[57mm]

2-1/4"

[57mm]

32-3/4"

[832mm]

DOOR OPENING

REQUIRED

32"

[813mm]

58.5"

[1486mm]

26-1/2"

[673mm]

FLOOR

LINE

40" [1015mm]

ADD 4" [102mm]

FOR DEEP OVENS

32-3/4"

[832mm]

DOOR OPENING

REQUIRED

32"

[813mm]

32"

[813mm]

70-1/4"

[1784mm]

5-1/2"

[140mm]

6-1/4"

[159mm]

SINGLE DECK

GAS SUPPLY

3/4" NPT

1/8" NPT

WATER SUPPLY

DOUBLE STACK

GAS SUPPLY

1" NPT

15"

[381mm]

8-1/4"

[210mm]

10-1/2"

[267mm]

1-1/2" NPT

DRAIN CONNECTION

Gas

Models

Input Ratings

Gas

Inlet

BTU

Hour

Natural ¾” NPT 80,000 23.5

Propane ¾” NPT 60,000 17.6

Electric

Models

Input Ratings Nominal Amperes

Total KW/Line

120V

1Ph

208V

1 Ph

240 V

1 Ph

460V

1 ph

208V 3 Ph 240V 3 Ph 460V 3 Ph

208/240/460

X-Y Y-Z X-Z X/Y/Z X/Y/Z X/Y/Z

11 3.33 3.33 4.33 N/A 53 46 24 31.8/27.7/31.8 27.6/24.0/27.6 10.5/9.5/10.5

Model Description

Interior Dimensions: in [mm] Exterior Dimensions: in [mm]

Weight

(lbs/kg)

Size

(Cu ft)

W H D W H D

MP-ES/GS-10-S

Std Depth,

Sgl Deck

29 [736] 24 [610]

24 [610]

38 [965]

60-3/4 [1543]

40 [1016]

510/232 42

MP-ES/GS-20-S

Std Depth,

Dbl Deck

72-1/2 [1842] 1024/464 84

MP-ED/GD-10-S

Deep Depth,

Sgl Deck

28 [711]

60-3/4 [1543]

44 [1118]

510/232 42

MP-ED/GD-20-S

Deep Depth,

Dbl Deck

72-1/2 [1842] 1024/464 84

Part # MPSM07 (03/24/08)Page 8

PREPARING THE OVEN FOR INSTALLATION

Legs and Casters

NOTE: If you will be installing an open base kit, please skip to

the next page and proceed with the steps listed under “Open

Base Assembly.”

1. (See Figure 1.). At the bottom end of each leg, install the

bullet foot insert or caster insert. The t of the insert to the

leg is intended to be snug, tap them lightly into place with

a mallet or rubber hammer.

Install two #5 x 1/4” self-drilling, thread forming screws

into each caster insert.

2. Screw a caster into the insert on each of the four legs.

The caster must be inserted at least three full threads to

properly support the oven. A 1” (25mm) open-end wrench

may be needed to properly install the casters.

Using your ngers, screw the ends of the bullet feet into

the leg clockwise until they are at their shortest length.

3. Carefully tip and lower the oven onto its left side so you

can easily reach the bolt mounting locations in the base.

4. The four holes in the top of each leg or in the top plate of

double stack casters will match the bolt locations at each

corner of the oven base.

You will need four 3/8-16 x 1” hex head bolts and four 3/8”

at washers to mount each leg. Align the leg to one of the

matching bolt holes on the base and insert a bolt with

washer.

Install the remaining three bolts and nger-tighten all

four before using an 11/16” wrench to fully tighten them

all. Be sure to tighten all four bolts for each leg or caster.

When installing casters, make sure the two casters with

brakes are installed at the front of the oven.

5. Carefully return the oven to an upright position. Ensure

the two legs/casters that touch the oor rst when you

raise the oven are blocked and chocked so they do not slip

away.

6. It is very important to use the adjustable bullet foot

inserts in leveling the unit.

7. If you have installed casters, be sure to install the restraint

bracket on the lower left corner of the rear of the oven

using two #10 x 3/4” sheet metal screws.

Figure 1.

CASTER INSERT (4)

CASTER (4)

SCREW (2 PER CASTER INSERT)

FLAT WASHER (4 EACH LEG)

BOLT (4 EACH LEG)

FOOT INSERT (4)

LEG ASSEMBLY (4)

BOLT (4 EACH CASTER)

FLAT WASHER (4 EACH CASTER)

DOUBLE DECK CASTER (4)

Part # MPSM07 (03/24/08) Page 9

PREPARING THE OVEN FOR INSTALLATION

Open Base Assembly

Use the following sequence of steps to assemble and install

the open base accessory.

1. (See Figure 2.). Align the rack guide upper support to the

corresponding holes in the oven base. Fasten using three

#10 x 3/4” machine screws on each side of the oven.

2. At the lower end of each leg install an “L” shaped support

clip using a #10 x 3/4” sheet metal screw. Do this before

fastening the leg to the base.

3. Install legs to the bolt holes at the front and rear of the

base on the oven’s left side, (side lying on the oor). If

installing casters, be sure to install a locking caster on the

front leg. Refer to the section, “Legs and Casters,” on the

previous page for installation details.

4. Fasten the open base panel in place on the brackets of

the two legs already installed, using one #10 x 3/4” sheet

metal screw in each corner.

5. While supporting the open base panel, install the right-

side legs as in step 2. Ensure the caster with a brake is at

the front of the oven. Fasten the remaining two corners of

the open base panel to the other two legs just installed.

6. Carefully return the oven to an upright position. Ensure

the two legs/casters that touch the oor rst when you

raise the oven are blocked and chocked so they do not slip

away.

7. Install the rack guides in one of the two available

positions. The inner position sets the guides at a width

to accommodate oven pans. The outer position sets the

guides at a width to accommodate wire oven racks. To

attach, insert the longer straight end at the top of the rack

guide all the way into the mounting hole, then align the

bottom holes and lower the rack guide into position.

8. It is very important to use the adjustable bullet foot

inserts in leveling the unit.

9. If you have installed casters, be sure to install the restraint

bracket on the lower left corner of the rear of the oven

using two #10 x 3/4” sheet metal screws.

Figure 2.

RACK GUIDE UPPER SUPPORT

RACK GUIDE (2)

INNER GUIDE POSITION

FOR TRAYS

OUTER GUIDE POSITION

FOR RACKS

OPEN BASE PANEL

SCREW (6x)

LEG ASSEMBLY (4)

W/FOOT INSERT

OPEN BASE UPPORT CLIP (4)

SCREW (1 EACH CLIP)

SCRREW (2 EACH CLIP)

INNER

Part # MPSM07 (03/24/08)Page 10

Stacking Two Ovens

1. Follow the instructions in the section entitled, “Legs and

Casters,” on page 5. Then resume at step 2 on this page to

complete the stacking process.

2. Move the lower oven as close to the nal installation point

as possible, leaving enough space around the oven to

allow access for the remaining installation steps. If casters

have been installed, apply the brakes on the two front

wheels.

3. Carefully raise the upper oven and place it on top of the

lower oven, aligning the four lower corners of the upper

even to the four upper corners of the lower oven.

4. At the rear of the stacked ovens, install the stacking

bracket using six 1/4-20 x 1” hex head bolts with lock

washers and nuts. Firmly tighten all six nuts/bolts to

secure the ovens together.

PREPARING THE OVEN FOR INSTALLATION

5. Remove the outer ue vent from the right top corner of

the rear of each oven, saving the screws.

6. If they are not already fastened together, assemble the

two parts of the interconnecting ue channel included in

the stacking kit, using six #10 x 3/4” sheet metal screws.

7. Fit the channel assembly over the ue vent area of each

oven and fasten using the screws removed in step 5.

8. If you have installed casters, be sure to install the restraint

bracket on the lower left corner of the rear of the upper

oven using two #10 x3/4” sheet metal screws.

9. If your installation requires one common gas inlet for both

ovens, use the piping included with your stacking kit to

assemble the interconnecting gas pipe. Refer to Figure 3.

NOTE: It is recommended, when stacking a Moisture + Oven

with a Master Convention Oven, that the Moisture + be

located on the bottom.

Figure 3.

Item Reference Key For Figure 3

Item

No.

Item Description

1 MSCR-HH STL 1/4-20x3/4

2 LKSHR-SPL 1/4x1/2x1/6

3 Nut - Hex 1/4-20 STL ZP

4 Bell Reducer 1” x 3/4”

5 3/4 Tee NPT

7 Flue Assembly – Double Stack

8 Pipe Union 3/4 NPT

10 Close Nipple 3/4 x 1

11 Pipe 3/4 x 20-1/2”

12 3/4 x 3-1/2 Nipple

13 Bell Reducer

14 Stacking Bracket Rear

Part # MPSM07 (03/24/08) Page 11

INSTALLATION

It is the responsibility of the purchaser to ensure the oven is

installed in a manner to meet all local codes. In the absence

of local codes, applicable national codes are referenced in this

booklet. In the case of discrepancy between the information

in this booklet and local codes, it is recommended you

consult your local inspector(s). This appliance meets or

exceeds all applicable regulations and standards in eect on

its date of manufacture.

Location

The importance of the proper installation of Commercial

Gas Cooking Equipment cannot be over stressed. Proper

performance of the equipment is dependent, in great part,

on the compliance of the installation with the manufacturer’s

specications. Installation must conform to local codes or, in

the absence of local codes, with the National Fuel Code, ANSI

Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the

Propane Installation Code, CAN/CGA-B149.2, as applicable.

Wall Clearance

This oven, single or stacked, must be installed with adequate

clearance to combustible and non-combustible walls.

Sides: 1 inch [25 mm]

Back: 3 inches [76 mm] for gas ovens, and

6 inches [152 mm] for electric ovens.

Garland recommends that a one inch clearance be

maintained between this oven and any other cooking

appliance.

Garland recommends that this oven not be installed with a

broiler or open burner appliance immediately adjacent to the

right side.

Each appliance shall be located with respect to building

construction and other equipment so as to permit access to

the appliance. Such access and clearance may be necessary

for servicing and cleaning.

GAS CONNECTIONS

The type of gas for which the oven is equipped is stamped on

the data rating plate. It is located inside the lower front trim

cover. Connect an oven stamped “NAT” to natural gas only.

Connect an oven stamped “PRO” to propane gas only.

If the oven is being installed into a new location, have gas

authorities check the meter size and piping to assure the supply

line has a sucient amount of gas pressure to operate the oven.

If the oven is a replacement or additional appliance to an

existing installation have gas authorities check the pressure

to ensure the existing meter and pressure will supply the

oven with no more than a 1/2” water column pressure drop.

Note: When checking the gas pressure make sure all other

appliances on the same gas line are turned on.

A pressure regulator is supplied with Garland convection

ovens. The regulator pressure is preset to deliver the gas

at the pressure shown on the rating plate. Do not install

an additional regulator where the unit connects to the

gas supply unless the gas pressure exceeds the maximum

recommended pressure.

The oven and its individual shut-o valve must be

disconnected from the gas supply piping system during any

pressure testing of that system at test pressures in excess of

1/2 PSI (3.45 kPa).

The oven must be isolated from the gas supply piping system

by closing its individual manual shut-o valve during any

pressure testing of the supply system at test pressures equal

to or less than1/2 PSI (3.45 kPa).

Prior to connecting to the building gas supply the lines

should be purged of all metal lings, pipe thread compound

or other debris.

The gas connection piping (3/4” for single ovens, 1” for

stacked ovens), must be considered when planning the

supply line. Undersized gas supply lines may restrict the

gas ow and aect performance. If other gas appliances are

supplied by the same supply line, it must be sized to carry

the combined volume required for all the appliances without

causing a more than 1/2” pressure drop at the manifold of

each appliance on line at full rate.

Recommended supply pressures are 7” ± 5% WC for natural

gas (NAT) and 11” ± 5% WC for propane (PRO). The inlet

pressure for the supply line must not exceed 13.8” WC natural

and 15”WC for propane.

Two ovens stacked may be supplied by a single gas line. The

minimum recommended size of a single supply line for two

stacked ovens is 1 inch.

Assemble the gas pipes and ttings provided in the stacking

kit as shown in the Figure 3 on page 7. Use a pipe thread

compound that is intended for use on propane gas piping.

Be sure to check for leaks before nalizing the installation. Use

appropriate solutions or detection devices.

Installations in which a exible gas connection hose is

used, require the supplied strain relief to be installed at the

lower left rear corner of the base. Install the strain relief in

accordance with applicable codes. The strain relief must limit

the movement of the oven to prevent unnecessary stress on

the exible connector.

Part # MPSM07 (03/24/08)Page 12

CAUTION:

DISCONNECT ALL OVENS FROM ELECTRI-

CAL SUPPLY BEFORE

SERVICING.

POWER FAILURE:

IN THE EVENT OF A POWER

FAILURE, NO ATTEMPT SHOULD BE MADE

TO OPERATE THIS OVEN.

ELECTRICAL CONNECTIONS

A separate electrical connection must be supplied for each

oven. Connection to the electrical service must be grounded

in accordance with local codes, or in the absence of local

codes with the National Electrical Code, ANSI/NFPA 70, or the

Canadian Electrical Code, CSA C22.2, as applicable.

A strain relief for the power supply cord is required. The

installer must supply a cord bushing that meets local and

national codes.

For 120VAC usage a cord and NEMA 5-15P plug is provided.

Garland recommends a separate 15 Amp service for each

oven. Ovens for 120V service are supplied with a three

pronged 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

THE PLUG.

A wiring diagram is axed to the rear of the oven and

included in this booklet.

ELECTRIC OVENS - SHIPPED WITH KNOCKOUT

PLATE FOR POWER SUPPLY

REMOVE THIS SCREW TO ALLOW

ACCESS TO THE TERMINAL BLOCK (ELECTRIC OVENS)

OR CORD CONNECTIONS (GAS OVENS)

Figure 4.

Part # MPSM07 (03/24/08) Page 13

WATER CONNECTIONS

It is the responsibility of the purchaser to install and maintain

the water supply to the moisture+ oven. Failure to provide

satisfactory water quality to operate the oven properly

can cause damage to integral components and void your

warranty.

This oven must be installed to comply with the applicable

federal, state, or local plumbing codes.

Water supply connection to the moisture+ is made via a

1/8” NPTF tting at the rear of the oven. The ability to move

the oven for service and cleaning may be a consideration

when choosing the type of connection and supply line to be

attached at this tting.

The moisture+ water delivery system includes a water

pressure regulator that has been pre-set to operate at 20 psi.

The water supply must maintain at least 20 psi and a ow rate

of three gallons per minute for proper operation of the oven’s

moisture injection system.

Water Quality Requirements

Garland recommends that the supply water be ltered before

it enters the oven’s water delivery system. This will extend the

life of the oven and its water delivery system components by

minimizing particles in typical tap water sources that cause

scaling and build-up of mineral deposits.

The recommended minimum water quality standards,

whether treated or pre-treated, and based on 10 hours of use

per day, and daily cleaning./descaleing are as follows:

Total dissolved solids – less than 60 parts per million, total

alkalinity – less than 20 parts per million, silica – less than 13

parts per million, chlorine – less than 30 parts per million and

a pH Factor greater than 7.5.

Consult a local water treatment specialist for an on-site

water analysis for recommendations concerning feed water

treatment (if required), in order to remove or reduce harmful

concentrations of minerals. The use of highly mineralized

water will cause more frequent cleaning and reduce

operating eciency. The fact that a water supply is potable is

not proof that it will be suitable for moisture mode operation.

Component failure/service related to poor water quality will

not be covered under warranty.

Spray/Flex Hose W/Quick Disconnect

Your moisture+ oven may be equipped with the optional

spray/ex hose assembly. The spray/ex hose assembly is

intended to assist in cleaning the oven. The water pressure

and velocity may vary, depending on the pressure and

velocity of the water supply connected to the oven.

Drain

Your moisture+ oven has a gravity drain in the right rear

corner of the oven cavity. The drain pipe that exits the rear

of the oven must be directed downward toward the oor,

and should run directly to an open oor drain. Garland

provides an 1-1/2” male pipe adapter for connecting your

drain lines. Avoid using exible hose that could sag or kink,

allowing water to accumulate. The drain must be vented. This

connection must be at least 1-1/2” (38.1 mm) in diameter and

congured in accordance with local codes.

Figure 5.

1/8" NPT WATER

SUPPLY CONNECTION

DETAIL A

1-1/2" NPT MALE

TRAP ADAPTER

DETAIL B

Part # MPSM07 (03/24/08)Page 14

IMPORTANT

ALL GAS BURNERS AND PILOTS NEED SUFFICIENT AIR TO OPERATE AND LARGE

OBJECTS SHOULD NOT BE PLACED IN FRONT OF THIS OVEN, WHICH COULD

OBSTRUCT THE AIRFLOW THROUGH THE FRONT. OBJECTS SHOULD NOT BE PLACED

ON MAIN TOP REAR OF THE OVEN WHILE IN USE. THIS COULD OBSTRUCT THE

VENTING SYSTEM OF THE OVEN’S FLUE PRODUCTS.

VENTILATION AND AIR SUPPLY

Proper ventilation is highly important for eective operation.

There are only two choices for properly venting an oven:

1) canopy hood, or, 2) direct venting. The ideal method of

venting a gas oven is through the use of a properly designed

canopy hood. The hood should extend beyond all sides of the

oven 6 inches, (150 mm), and be installed at least 78 inches,

(1950mm), from the oor.

A strong exhaust fan will create a vacuum in the room. For

exhaust system vents to work properly, exhaust and make-up

air must be balanced. For proper air balance, contact your

local H.V.A.C. contractor.

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

and large objects should not be placed in the rear or at

the bottom of this oven which would obstruct the airow

through the front covers. Do not place objects over the oven

vent exit.

Some localities require an electric oven to be installed under

an exhaust hood. Be sure to consult your local code inspector

prior to operating any gas or electric oven.

INSTALLATION OF A DIRECT VENT

When the installation of a canopy hood is impossible, the

oven may be direct vented. Before direct venting check you

local codes on ventilation, in the absence of local codes

refer to the National Fuel Code NFPA 54, ANSI Z223.1 (latest

revision).

If the oven is to be connected to a direct ue vent, it is

necessary that a draft diverter be installed to ensure proper

ventilation.

The draft diverter should be positioned on the main top of

the oven and fastened with sheet metal screws provided. All

parts described above are available from the manufacturer.

Note: Each oven has been factory tested and adjusted

prior to shipment. It may be necessary to further adjust the

oven as part of a proper installation. Such adjustments are

the responsibility of the installer. Adjustments cannot be

considered defects in material or workmanship and they are

not covered under the original equipment warranty.

DO NOT UNDERSIZE THE VENT PIPE! This can cause resistance

to ow and impede good venting. We suggest that if a

horizontal run must be used it should rise no less than 1/4”

(6.25mm) for each linear foot of run, and after a total of 180°

of bends you should increase the size of stove pipe by 2”. The

ue should rise 2’ (60 cm) to 3’ (90 cm) above the rooine or 2’

(60cm) to 3’ (90cm) above any portion of a building within a

horizontal distance of 10’ (3 m).

Termination Less than 10 feet (3 meters) from ridge Termination More than 10 feet (3 meters) from ridge

Less than 10 feet (3 meters)

More than 10' (3 meters)

2' (60cm) Min.

3' (90cm) Min.

Figure 6.

Part # MPSM07 (03/24/08) Page 15

Turn on the main gas valve.

Remove the lower front trim cover. Drop the control panel

and leak test all ttings and connections upstream from the

service valve located on the redundant combination gas

valve. Should any gas leaks be detected turn OFF the main

gas valve, correct the problem and begin the test again.

Remove the blanking plug from the manifold test spigot and

connect a pressure test gauge.

Open the manual gas valve located behind the redundant

combination gas valve.

Activate the control panel and set the oven to the desired

temperature. The burner will now ignite.

During installation there will be air in the gas line. This air will

have to bleed o before ignition can occur. Wait ve minutes

after each attempt to bleed the air from the lines.

Turn on all appliances supplied by the same gas line and

verify that the manifold pressure is 4.5” WC for natural gas or

10” WC for propane gas.

GAS MODEL TESTING & LIGHTING INSTRUCTIONS

After the correct pressure has been veried, turn o the oven

and remove the pressure gauge from the manifold pressure

test spigot. Re-install the blanking plug.

Check all ttings again. Correct any leaks and begin the test

again.

Replace all control panels, service panels and covers before

operation.

All electronic ignition systems are supplied with a redundant

gas valve. Therefore, the oven is not supplied with an external

pressure regulator.

To Conserve Energy:

Do not waste energy by leaving the controls at high

temperature settings during idle periods. Lower settings will

keep the oven warm and ready for the next use period.

Figure 7.

TO ACCESS THE MANUAL SHUTOFF,

REMOVE THE THUMBSCREW FROM

THE CONTROL PANEL, UNPLUG

HE CONTROL FROM THE WIRING HARNESS,

AND REMOVE THE CONTROL PANEL TO

EXPOSE THE MANUAL SHUTOFF VALVE.

*** VIEW SHOWN

WITHOUT THE

BODY SIDE

FOR CLARITY***

3/4” MANUAL

GAS VALVE

REMOVE PLUG BUTTON TO

ACCESS PRESSURE ADJUSTMENT

FOR THE MANIFOLD

SAFETY SHUTOFF

SWITCH

FOR GAS VALVE

DETAIL A

Part # MPSM07 (03/24/08)Page 16

EXPLANATION OF CONTROLS (Standard Models)

LOW

Mechanical Control, (Standard Models)

Moisture Control

This controls the duration of the moisture injection into the

oven cavity. This is a rotary dial.

Moisture Switch

This rocker switch has three positions. The center position is

OFF. This shuts o electrical power to the moisture system.

The AUTO position energizes the system until the switch is

turned o. This activates the injecting timer at the intervals

manually set with the moisture control. The MANUAL position

is momentary. Pressing will cause the moisture injector to

inject moisture.

Fan Speed Switch

The left rocker switch, the fan speed switch, has two positions.

The motor and fan can be run at either high speed, (1725

RPM), by pressing the switch upward to HI, or low speed,

(1140 RPM), by pressing the switch downward to LO.

Power Switch

The right rocker switch. This main control switch has three

positions. The center position is OFF. This shuts o electrical

power to all functional components. The COOK position

energizes the timer, thermostat and moisture functions. The

COOL DOWN position energizes the motor and fan only.

Light Switch

This switch activates the oven interior light. This is a

momentary switch. The light will stay lit as long as this button

is held in the on position. The light will operate in any mode,

whenever there is electrical power connected to the oven.

Temperature

The temperature range is from 150°F, (66°C), to 500°F, (260°C).

Temperature is controlled by aligning the indicator to the

desired temperature.

Timer

The timer is set by rotating the dial clockwise aligning the

indicator to the desired time cycle. At the end of the timing

cycle, a buzzer will sound. The buzzer is turned o by rotating

the dial counterclockwise to the OFF position. The buzzer will

sound continuously until manually turned o.

Part # MPSM07 (03/24/08) Page 17

OPERATING INSTRUCTIONS, (Standard Models)

In O Mode

When the oven is o, there are no lights or indicators. The

oven interior light will operate.

Start Up

Press the Cook/O/Cool Down rocker switch to the COOK

position. The green lamp will light indicating the oven is

powered in cook mode.

The oven will begin to heat to the temperature set on the

thermostat dial. The amber lamp will light indicating the heat

is active. As the heat cycles on and o to maintain the set

temperature this light will go on and o accordingly.

Garland “safe door” feature will be operational. The door must

be closed tightly for the oven to operate in cook mode.

Fan Speed

The fan speed can be either high, (1725 RPM), or low, (1140

RPM). The fan speed is controlled by the left rocker switch

positions marked HI and LO.

Interior Light

The oven interior light is activated by pressing the light

switch. This is a momentary switch. The light will stay lit as

long as this button is held in the on position. The light will

operate in any mode, whenever there is electrical power

connected to the oven.

Cool Down

Pressing the Cook/O/CoolDown rocker switch to the

COOLDOWN position activates the fan and motor to cool the

oven cavity. The door must be open slightly for the fan and

motor to start. Heat is not active in this mode.

Optimal cool down will be achieved with the door open

slightly .If the door is opened too wide the motor and fan

will shut o. This is a safety feature. When the door is partially

closed again the motor and fan will operate.

Cool down will continue to operate until the control is

changed. Pressing the rocker switch to the OFF position

cancels Cool Down and turns the oven o.

Temperature

The temperature range is from 150°F, (66°C), to 500°F, (250°C).

Temperature is controlled by aligning the indicator to the

desired temperature.

Timer

The timer is set by rotating the dial clockwise, aligning the

indicator to the desired time cycle. The timer will count down

from 3 minutes to 1 hour. At the end of the timing cycle, a

buzzer will sound. The buzzer is turned o by rotating the dial

counterclockwise to the OFF position.

Moisture Control

When the Moisture Switch is set to AUTO, moisture will be

injected at the rate set by the moisture control. Rotate the

dial counterclockwise to decrease moisture. Rotate the dial

clockwise to increase moisture.

Moisture Switch

This is a three-position switch to control how the moisture

is injected into the oven; manually, not at all (o ), or

automatically. The OFF and AUTO settings are xed. The MAN,

(manual), position is momentary. This momentary actuator

injects water when pressed. It is strongly recommended that

moisture only be injected manually by holding the button for

one second at a time.

NOTE: Water can only be injected after the oven has

preheated to at least 225°F (107°C)

Part # MPSM07 (03/24/08)Page 18

EXPLANATION OF CONTROLS, (Deluxe Models)

Programmable Control, (Deluxe Models)

Display

Five distinct areas of the LED display screen are common to

most programming modes and cooking modes:

1. Upper left corner: displays the programmed temperature

followed by the word SET.

2. Lower left corner: displays actual temperature currently

monitored by the control, (cavity or probe), followed by

the letters ACT.

3. Upper right corner: displays time in hours, minutes and

seconds; (00:00:00).

4. Lower right corner: displays the word HEAT to indicate

when the burners or the elements are on and heating.

5. Lower center section: displays the operating mode. While

the oven is idling, this area is blank. During a cooking cycle

it will display COOK. During a hold cycle it will display

HOLD.

Refer to the section entitled DISPLAY MESSAGES on page 23

for additional information regarding display messages and

related button sequenced.

On/O

Pressing this key once switches power modes, (ON or OFF).

Light

Pressing the light key will activate the oven interior light for a

period of 30 seconds.

The light can be programmed to turn on for 30 seconds when

the door is opened when the oven is in Cool Down or to come

on when the control is counting down.

Moisture

This key is used to manually activate the moisture function.

It is strongly recommended that moisture only be injected

manually by holding the button for one second at a time.

During a cook cycle that is programmed for moisture, the LED

will light while moisture is injected into the oven cavity.

Moisture can not be manually injected if the fan is running in

Pulse mode.

NOTE: Water can only be injected after the oven has

preheated to at least 225°F (107°C).

Part # MPSM07 (03/24/08) Page 19

High Fan

Pressing this key once will change the fan mode to high

speed. The LED will light as a visual indicator that the fan is

operating at high speed.

Low Fan

Pressing this key once will change the fan mode to low speed.

The LED will light as a visual indicator that the fan is operating

at low speed.

Pulse Fan

Pressing this key once will change the fan mode to pulse. The

LED will light as a visual indicator that the fan is operating in

pulse mode.

In Pulse mode, the fan operates at low speed and is turned

on and o at 30 second intervals after the programmed

temperature is reached.

Note: during pulse mode, the fan will be on continuously

during initial start-up. After the oven has reached the

programmed temperature, the fan will begin to pulse on and

o. While the fan is pulsing, the heat will only be active while

the fan is on. If the temperature probe calls for heat while the

fan is o, the control will not activate the heat output until the

fan turns on. Moisture can not be injected manually during

operation in Pulse Mode.

Cool Down

At any time the oven temperature is above 150°F, the oven

can be cooled by pressing this button. The heat will turn o,

the fan will switch to high speed and the display will change

to indicate that the oven is in Cool Down mode.

When the oven is shut o for the day by pressing the On/O

key, if the cavity temperature is above 200°F, Cool Down will

automatically start. The fan will run at the high speed setting.

The display will indicate “Auto Cool Down.” This cools the oven

to 150°F to help extend the motor life.

Cook/Hold

Pressing this key activates the Hold feature. At the end

of the cooking cycle, the oven will continue to idle at the

programmed HOLD temperature, holding the oven’s contents

at the desired temperature until serving.

Start/Cancel

Pressing this key begins or ends a cook cycle. When in the idle

mode, pressing the key once will activate the timer to the last

programmed time period. The display timer will count down

the time remaining.

At the end of the cook cycle, an audible alarm will sound.

Pressing this key once will cancel the alarm.

To cancel a cooking cycle in progress, press and hold the key

for three seconds. The timer will stop and the oven will return

to idle mode.

Program

Pressing this key enters the Program Mode. In Program Mode,

various key/display combinations allow the user to program

oven control functions and to input/assign time, temperature

and moisture parameters to recipe keys.

1. Press and hold the Program key for 3 seconds. The display

will indicate ENTER CODE. Here, a pass code must be

entered. This security feature prevents unauthorized

persons from changing recipe parameters.

2. Use the number key to enter 4 – 2 – 7 – 5. Then press the

Y/Enter key.

3. Press the N/Scroll key to select a recipe or system

programming.

Numeric Keys

Use these keys to enter numeric values when programming

the oven functions and/or recipe keys.

“N”/Scroll

During programming, the user will be required to answer

yes or no to a question asked. This key is used to input a “no”

answer. On other occasions, this key will be used to scroll

through a list of choices.

“Y”/Enter

During programming, the user will be required to answer

yes or no to a question asked. This key is used to input a “yes”

answer. On other occasions, this key will be used to enter a

selection from a list of choices.

Part # MPSM07 (03/24/08)Page 20

Cool Down Mode will engage when the door is closed, but it

is recommended that Cool Down Mode is operated with the

door slightly open as indicated on the display. If the door is

not open enough, the display will indicate

OPEN THE DOOR SLIGHTLY. If the door is open too far the

display will indicate CLOSE THE DOOR SLIGHTLY.

Start/Cancel

Press this key to begin or end a cook cycle. When in Idle Mode,

press the key once to activate the timer to the most recently

programmed time period, (factory default is 30 minutes). The

timer will display a countdown of the time remaining.

A cook cycle will not be allowed to start if the oven has not

reached the ready band, (+10°F/-5°F), of the programmed

temperature.

Note: Ensure that ready band option is on, refer to system

programming options.

To cancel a cooking cycle already in progress, press and hold

the Start/Cancel key for three seconds. The timer will stop and

the oven will return to Idle Mode.

Changing the Temperature Scale, (°F or °C)

The control is capable of displaying temperatures in either

Fahrenheit or Celsius, (factory default is Fahrenheit).

A “phantom” key which functions as a toggle for the two

temperature scales is located to the right of the Cook/Hold

key as shown.

To change the scale, press and hold the phantom key for 3

seconds. The current scale, (‘F’ or ‘C’), will be displayed, then

changed. This can be done at any time while power to the

oven is turned on.

Basic Cook Cycle

NOTE: Before proceeding ensure that the manaul bake option

is on, refer to system program options.

1. Press the On/O key once.

2. Press the Program key once. The display will indicate

PROGRAM COOK TEMP. Use the numeric keys to enter the

desired cook temperature.

OPERATING INSTRUCTIONS, (Deluxe Models)

Programmable Control (Deluxe Models)

The design of the moisture+ and its controls allow the use

of various operational feature sets alone or in combination:

traditional (manual), or cook & hold, with or without a core

probe, with or without moisture.

Refer to the section entitled DISPLAY MESSAGES on page 23

for additional information regarding display messages and

related button sequences.

Start-Up

When beginning daily operation, the oven will typically be in

the O Mode. The display will be blank.

Press the On/O key once to turn the oven on. The oven

will automatically begin to operate. When started, the

oven will begin heating to the most recently programmed

temperature, (factory default is 300°F). The ready range is

+10°F/-5°F.

The fan will operate at the most recently programmed speed

(factory default is Low speed).

The display will indicate LOW TEMP until the actual oven

temperature is within the ready range. When the oven has

reached the programmed temperature, the display will

indicate READY.

At the end of the day, press the On/O key once to turn the

oven o. The word OFF is displayed for 30 seconds. After 30

seconds the display will go blank. The oven is in the O Mode.

If the oven is turned o while the internal temperature is

above 200°F, the Auto Cool Down function will begin, (refer to

the following section for details). After the cavity temperature

has cooled to 150°F, the fan will stop and the display will

indicate OFF as described in the previous paragraph. This

function protects the motor from being left in a heated state,

which could shorten its useful life.

Auto Cool Down And Cool Down

When the On/O key is placed in the OFF position while the

oven’s internal temperature is at or above 200°F, the control

will automatically enter Cool Down Mode. With the doors

closed, or partially open, the heat will shut o and the fan

will run at high speed until the internal temperature drops

to 150°F. The display will indicate AUTO COOL DOWN. When

the temperature is decreased to 150°F, the control enters O

Mode.

Cool Down Mode may be manually activated at any time by

pressing the Cool Down key once. This deactivates heating.

The fan will run at high speed and the display will indicate

COOLDOWN.

Part # MPSM07 (03/24/08) Page 21

Enter a number between 150 and 500, (factory default is

300). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

3. Press the Program key a second time. This stores and

implements the temperature setting. The display will

indicate PROGRAM COOK TIME. Use the numeric keys

to enter the desired cooking time in hours, minutes and

seconds.

Each time a key is pressed, the numbers displayed move

one position left. It may be necessary to enter zeros rst

to attain the desired result, for instance, to enter a time

of 30 minutes, press, 0 - 0, (hours), 3 - 0, (minutes), 0 - 0,

(seconds), resulting in a timer display of “00:30:00.”

4. Press the Program key a third time. This stores and

implements the time setting. The display will indicate

PROGRAM MOISTURE.

Press the N/Scroll key repeatedly to step through the

available moisture setting choices until the desired setting

is displayed. Moisture setting presets for Meat, Bread,

Poultry, Fish and None are included, along with a User

setting to allow for custom moisture settings. See “User

Moisture Settings,” on page 26 for more information.

5. Press the Program key a fourth time. This stores and

implements the moisture setting. This also exits

programming mode.

6. Allow the oven to heat to the set temperature. When the

programmed temperature has been reached, the display

will indicate READY.

7. Load the oven, close the door, and press the Start/Cancel

key once to begin the cooking cycle/timer countdown.

Note: When the door is opened for loading, the internal

temperature is likely to drop below the ready range. This is

expected. The control allows 3 minutes for a user to load the

product, close the door and press the Start/Cancel key to

engage the timer. During this time, the control will ignore

the drop in temperature. If the door is left open longer than 3

minutes, the cook cycle and timer countdown will not begin

until the oven returns to the set temperature ready range and

the display again indicates READY. If this happens, unload

the oven, close the door, wait for the oven to return to READY,

then repeat steps 6 and 7.

8. When time has expired, the display will indicate DONE and

an audible alarm will sound continuously for 10 seconds.

Press the Start/Cancel key to cancel the alarm and unload

nished product from the oven immediately. The fan and

heat will continue in idle mode.

If the alarm is not canceled after sounding continuously

for 10 seconds, it will sound a short tone once every 15

seconds until the Start/Cancel key is pressed.

Using Cook & Hold

1. Press the Cook/Hold key once to activate the cook & hold

function. The Cook/Hold key LED will light. Pressing the

key a second time will toggle the function o.

2. Press the Program key once. The display will indicate

PROGRAM COOK TEMP. Use the numeric keys to enter the

desired cook temperature.

Enter a number between 150 and 500, (factory default is

300). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

3. Press the Program key a second time. This stores and

implements the temperature setting. The display will

indicate PROGRAM COOK TIME. Use the numeric keys

to enter the desired cooking time in hours, minutes and

seconds.

Each time a key is pressed, the numbers displayed move

one position left. It may be necessary to enter zeros rst

to attain the desired result, for instance, to enter a time

of 30 minutes, press, 0 - 0, (hours), 3 - 0, (minutes), 0 - 0,

(seconds), resulting in a timer display of “00:30:00.”

4. Press the Program key a third time. This stores and

implements the Time setting. The display will indicate

PROGRAM MOISTURE.

Press the N/Scroll key repeatedly to step through the

available moisture setting choices until the desired setting

is displayed. Moisture setting presets for Meat, Bread,

Poultry, Fish and None are included, along with a User

setting to allow for custom moisture settings. See “User

Moisture Settings,” on page 26 for more information.

5. Press the Program key a fourth time. This stores and

implements the moisture setting. The display will indicate

PROGRAM HOLD TEMP. Use the numeric keys to enter the

desired Hold temperature.

Enter a number between 140 and 210, (factory default is

160). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range. If a new Hold temperature

is not entered, the control will use the most recently

programmed Hold temperature.

6. Press the Program key a fth time. This stores and

implements the Hold temperature. This also exits

programming mode.

7. Allow the oven to heat to the programmed temperature.

When the programmed temperature has been reached,

the display will indicate READY.

8. Load the oven, close the door, and press the Start/Cancel

key once to begin the cooking cycle/timer countdown.

Part # MPSM07 (03/24/08)Page 22

Note: When the door is opened for loading, the internal

temperature is likely to drop below the ready range. This is

expected. The control allows 3 minutes for a user to load the

product, close the door and press the Start/Cancel key to

engage the timer. During this time, the control will ignore

the drop in temperature. If the door is left open longer than 3

minutes, the cook cycle and timer countdown will not begin

until the oven returns to the set temperature ready range and

the display again indicates READY. If this happens, unload

the oven, close the door, wait for the oven to return to READY,

then repeat steps 7 and 8.

9. When time has expired the display will indicate DONE and

an audible alarm will sound continuously for 3 seconds.

The fan will engage at low speed and the timer display will

begin counting up from 00:00:00, indicating the amount

of time the product has been held. The Cook/Hold key LED

will ash.

The oven will continue to idle at the programmed HOLD

temperature until the function is canceled. If there was a

moisture setting active during the Cook cycle, moisture

will remain active during the Hold cycle. Press the Start/

Cancel key once to cancel the Hold and clear the timer.

Unload the nished-then-held product from the oven

immediately. The fan and heat will continue in Idle Mode,

(at the programmed COOK temperature).

Cooking With a Core Probe

1. Press the Cook/Hold key once to activate the cook & hold

function. The Cook/Hold key LED will light.

2. Press the Program key once. The display will indicate

PROGRAM COOK TEMP. Use the numeric keys to enter the

desired cook temperature.

Enter a number between 150 and 500, (factory default is

300). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

3. Press the Program key a second time. This stores and

implements the temperature setting. The display will

indicate PROGRAM COOK TIME. When cooking with a core

probe, the COOK TIME setting is ignored. The controller

will override the time setting and monitor the probe

temperature.

4. Press the Program key a third time. The display will

indicate PROGRAM MOISTURE.

Press the N/Scroll key repeatedly to step through the

available moisture setting choices until the desired setting

is displayed. Moisture setting presets for Meat, Bread,

Poultry, Fish and None are included, along with a User

setting to allow for custom settings.

5. Press the Program key a fourth time. This stores and

implements the moisture setting. The display will indicate

PROGRAM HOLD TEMP. Use the numeric keys to enter the

desired Hold temperature.

Enter a number between 140 and 300, (factory default is

160). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range. If a new Hold temperature

is not entered, the control will use the most recently

programmed Hold temperature.

6. Press the Program key a fth time. This stores and

implements the Hold temperature. This also exits

programming mode.

7. Allow the oven to heat to the set temperature. When the

programmed temperature has been reached, the display

will indicate READY.

8. Insert the core probe into the food product to be

monitored. Load the oven, close the door, keeping the

plug-end of the probe cable outside the oven.

Note: When the door is opened for loading, the internal

temperature is likely to drop below the ready range. This is

expected. The control allows 3 minutes for a user to load the

product, close the door and press the Start/Cancel key to

engage the timer. During this time, the control will ignore

the drop in temperature. If the door is left open longer than 3

minutes, the cook cycle and timer countdown will not begin

until the oven returns to the set temperature ready range and

the display again indicates READY. If this happens, unload

the oven, close the door, wait for the oven to return to READY,

then repeat steps 7 and 8.

9. Plug the probe cable into the connector on the underside

of the top cover above the control panel. The display will

indicate PROGRAM PROB TEMP. Use the numeric keys to

enter the desired internal product temperature at which

the probe will signal that the product is done.

Enter a number between 120 and 300, (factory default is

150). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

10. Press the Program key. This stores and implements the

probe temperature setting. This also exits programming

mode and begins the cooking cycle. During the cooking

cycle, the display will ash at two second intervals,

alternately showing the programmed cook temperature

and the programmed probe temperature.

11. When the probe senses that the programmed internal

product temperature has been reached, the display

will indicate DONE and an audible alarm will sound

continuously for 3 seconds.

The fan will engage at low speed and the timer display will

begin counting up from 00:00:00, indicating the amount

of time the product has been held. The Cook/Hold key LED

will ash.

The oven will continue to idle at the programmed HOLD

temperature until the function is canceled. Press the Start/

Cancel key once to cancel the Hold and clear the timer.

Unload the nished-then-held product from the oven

immediately. The fan and heat will continue in Idle Mode,

(at the programmed COOK temperature).

Part # MPSM07 (03/24/08) Page 23

Programming Recipe Keys

For “one touch” cooking, each of the numeric keys, (1 through

9), on the keypad can be programmed to contain a product

recipe consisting of 1 to 6 “proles.” Each prole consists of

a set of cooking parameters which control that prole’s fan

speed, cook temperature, cook time and moisture settings.

To program a recipe key:

1. Press and hold the Program key for 3 seconds. The display

will indicate ENTER CODE. Here, a pass code must be

entered. This security feature prevents unauthorized

persons from changing recipe parameters.

2. Use the numeric keys to enter 4 - 2 - 7 - 5. Then press the

Y/Enter key.

3. Press the N/Scroll key to select recipe or system

programming.

4. The display will indicate PRESS KEY TO PROGRAM. Choose

the desired numeric key to which the new recipe will be

assigned, and press that key.

Press the Y/Enter key. The display will indicate PROGRAM

SHELF. Press the N/Scroll key.

5. The display will indicate PROGRAM FAN PROF1 SPEED.

Press the N/Scroll key repeatedly to step through the

available fan speed choices, (HIGH, LOW, PULSE), until the

desired speed for Prole 1 is displayed.

6. Press the Y/Enter key. The fan setting will be stored and

the display will indicate PROGRAM PROF1 COOK TEMP. Use

the numeric keys to enter the desired cook temperature.

Enter a number between 150 and 500, (factory default is

350). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

7. Press the Y/Enter key. This stores and implements the

Prole 1 temperature setting. The display will indicate

PROGRAM PROF1 COOK TIME. Use the numeric keys to

enter the desired cooking time in hours, minutes and

seconds.

Each time a key is pressed, the numbers displayed move

one position left. It may be necessary to enter zeros rst

to attain the desired result, for instance, to enter a time

of 30 minutes, press, 0 - 0, (hours), 3 - 0, (minutes), 0 - 0,

(seconds), resulting in a timer display of “00:30:00.”

8. Press the Y/Enter key. This stores and implements the

Prole 1 Cook time setting. The display will indicate

PROGRAM PROF1 MOISTURE.

Press the N/Scroll key repeatedly to step through the

available moisture setting choices until the desired setting

is displayed. Moisture setting presets for Meat, Bread,

Poultry, Fish and None are included, along with a User

setting to allow for custom moisture settings. See “User

Moisture Settings,” on page 26 for more information.

9. Press the Y/Enter key. This stores and implements the

Prole 1 moisture setting. The display will indicate

CONTINUE Y/N.

10. To continue on to Prole 2 of the recipe, press the Y/Enter

key and enter cooking parameters for Prole 2 as done for

prole 1 in steps 4 through 9. Up to 6 full proles may be

entered in this way for a single recipe.

To end cook cycle programming of a recipe after any of

proles 1 through 6 has been entered, choose NO at the

CONTINUE prompt by pressing the N/Scroll key.

11. The display will indicate PROGRAM HOLD Y/N. Press the

Y/Enter key if a Hold cycle is desired for the recipe, or

N/Scroll if a Hold cycle is not desired.

12. If NO was chosen in step 10, skip directly to step 12.

If YES was chosen in step 11, the display will indicate

PROGRAM HOLD TEMP. Use the numeric keys to enter the

desired Hold temperature.

Enter a number between 140 and 210, (factory default is

160). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range. If a new Hold temperature

is not entered, the control will use the most recently

programmed Hold temperature.

Press the Y/Enter key. This stores and implements the Hold

temperature setting.

13. The display will indicate CONTINUE Y/N. To end recipe key

programming, press the N/Scroll key.

To program another recipe key, press the Y/Enter key and

repeat the procedure, beginning with step 3.

System Program Options

To change the system setting, follow steps 1 & 2 above, use

the

N/Scroll key to select system programing and press Y/Enter to

begin.

Program options are:

Manual Bake ON/OFF

Light Mode ON/OFF

Ready Band ON/OFF

Flexible or Straight Time Select

Part # MPSM07 (03/24/08)Page 24

Cooking With a Recipe Key

1. If the oven is in O Mode, press the On/O key once.

2. Press the numeric key that has been assigned to the

desired recipe. This will begin the heating cycle.

3. Allow the oven to heat to the set temperature

programmed in Prole 1 of the recipe. When the

programmed temperature has been reached, the display

will indicate READY.

4. Load the oven and close the door. Press the numeric key

that has been assigned to the desired recipe. That key’s

LED will light. Press the Start/Cancel key to begin the cook

cycle.

Note: When the door is opened for loading, the internal

temperature is likely to drop below the ready range. This is

expected. The control allows 3 minutes for a user to load the

product, close the door and press the recipe key to engage

the timer. During this time, the control will ignore the drop in

temperature. If the door is left open longer than 3 minutes,

the cook cycle and timer countdown will not begin until the

oven returns to the set temperature ready range and the

display again indicates READY. If this happens, unload the

oven, close the door, wait for the oven to return to READY,

then repeat steps 3 and 4.

The display will indicate PROF1 and the timer will display a

countdown of the total time left in the recipe.

When the time programmed for Prole 1 of the recipe

has expired, the display will indicate PROF2, (if a second

prole was programmed for the active recipe), and the

timer will continue to display a countdown of the time

left in of the recipe. (The fan speed, cook temperature and

moisture settings programmed for Prole 2 will also take

eect.) The control will continue executing the proles

programmed for the active recipe in succession unless the

recipe is cancelled by the user. To cancel a recipe during

cooking, press and hold the Start/Cancel key for three (3)

seconds.

5. If a Hold cycle was programmed, when the time

programmed for the nal prole of the active recipe has

expired, the display will indicate DONE and an audible

alarm will sound continuously for 3 seconds.

The fan will engage at low speed and the timer display will

begin counting up from 00:00:00, indicating the amount

of time the product has been held. The Cook/Hold key LED

will ash.

The oven will continue to idle at the programmed HOLD

temperature until the function is canceled. Press the Start/

Cancel key once to cancel the Hold and clear the timer.

Unload the nished-then-held product from the oven

immediately. The fan and heat will continue in Idle Mode.

If a Hold cycle was not programmed, when the time

programmed for the nal prole of the active recipe has

expired, the display will indicate DONE and an audible

alarm will sound continuously for 10 seconds. Press the

Start/Cancel key to cancel the alarm and unload nished

product from the oven immediately. The fan and heat will

continue in Idle Mode.

If the alarm is not canceled after sounding continuously

for 10 seconds, it will sound a short tone once every 15

seconds until the active recipe key is pressed.

Using the Shelf Timer Feature

It may be benecial to cook dierent items in the oven at

the same time on dierent oven racks, (shelves) and load

at dierent intervals. Though the product must have the

same temperature and fan speed, each shelf can be timed

separately.

To program shelf timers:

1. Press and hold the Program key for 3 seconds. The display

will indicate ENTER CODE. Here, a pass code must be

entered. This security feature prevents unauthorized

persons from changing recipe parameters.

2. Use the numeric keys to enter 4 - 2 - 7 - 5. Then press the

Y/Enter key.

3. Press the N/Scroll key to select recipe or system

programming.

4. The display will indicate PRESS KEY TO PROGRAM. Choose

the desired numeric key to which the shelf timer will be

assigned, and press that key.

Press the Y/Enter key. The display will indicate PROGRAM

SHELF Y/N. Press the Y/Enter key.

5. The display will indicate PROGRAM PROF1 FAN SPEED.

Press the N/Scroll key repeatedly to step through the

available fan speed choices, (HIGH, LOW, PULSE), until the

desired fan speed setting of all the products to be loaded

is displayed.

6. Press the Y/Enter key. This stores and implements the fan

speed setting. The display will indicate PROGRAM PROF1

COOK TEMP. Use the numeric keys to enter the desired

cook temperature for all the products to be loaded.

Enter a number between 150 and 500, (factory default is

350). If a number outside this range is entered, the control

will sound an error tone and reset to the closest allowable

number within the range.

7. Press the Y/Enter key. This stores and implements the

temperature setting. The display will indicate PROGRAM

PROF1 COOK TIME. Use the numeric keys to enter the

desired cooking time in hours, minutes and seconds for

the shelf to be timed.

Each time a key is pressed, the numbers displayed move

one position left. It may be necessary to enter zeros rst

to attain the desired result, for instance, to enter a time

of 30 minutes, press, 0 - 0, (hours), 3 - 0, (minutes), 0 - 0,

(seconds), resulting in a timer display of “00:30:00.”

8. Press the Y/Enter key. This stores and implements the time

setting. The display will indicate PRESS KEY TO PROGRAM.

Choose the desired numeric key to which the next shelf

timer will be assigned, and press that key.

Part # MPSM07 (03/24/08) Page 25

Display Messages

The display will be blank if the oven has been O longer than 30

seconds.

This is the message that is displayed when the On/O key is pushed

and the unit is powering down. This message is displayed for 30

seconds before going blank. It is also displayed when the Auto Cool

Down function shuts o.

This is a warning message shown when the oven cavity temperature

exceeds the programmed temperature by more than 25ºF. The actual

temperature and programmed temperature are also displayed.

This is the warning message shown when the oven cavity

temperature exceeds 575ºF. All oven function is shut down and the

user must remove power from the oven to reset the control after

correcting the error. The audible alarm will sound continuously.

If the control senses that the cavity probe shorts out or goes to an

open circuit this message will be displayed and the audible alarm will

sound continuously.

Repeat steps 4 through 7 for each individual shelf

position/shelf timer key that will be used.

9. After programming all the shelf timers that will be used,

press the Program key. This will return the oven to idle

mode.

Cooking with shelf timers:

1. Press the numeric key corresponding to the desired

prole, (fan setting, temperature and time; see ‘To

program shelf timers:’ on the previous page). Allow the

oven to heat to the programmed temperature. When the

programmed temperature has been reached, the display

will indicate READY.

2. Load product on the desired shelf, close the door, and

press the same key that was pressed in Step 1. The display

will indicate ENTER SHELF.

Press the numeric key, (1 - 6), corresponding to the shelf

loaded. Press the Start/Cancel key to engage the timer

countdown for the selected shelf.

3. Repeat Step 2 up to ve times while loading the remaining

shelves.

Note: The display will show only one timer countdown at a

time. The shortest, (time remaining), of all the active shelf

timers will be displayed.

4. When the shortest of the active shelf timers has expired,

the display will indicate DONE SHELF X, where X equals

the number of the shelf timer that has expired, and an

audible alarm will sound continuously for 10 seconds. The

LED on the expired timer’s key will ash. Press that timer

key to cancel the alarm, unload the nished product from

the corresponding shelf immediately and close the door.

The timer display will change to show the countdown of

the shortest of the remaining active shelf timers. Repeat

this step until all of the active timers have expired and

their respective shelves are unloaded.

If the alarm is not canceled after sounding continuously

for 10 seconds, it will sound a short tone once every 15

seconds until the corresponding shelf timer key is pressed.

The display will continue to indicate SHELF X and the

timer key’s LED will continue to ash.

If an alarm isn’t cancelled before the next timer expires,

the alarm will sound continuously and both keys’ LED’s

will ash. The display will continue to show the rst

expired shelf timer number indicating the rst shelf to

be unloaded. Cancel the displayed timer by pressing the

corresponding shelf timer key once, then unload the shelf.

The display will indicate Shelf X, where X is the number of

the next shelf to be unloaded. Expired, uncanceled shelf

timers will continue to be displayed in the order of their

expiration as each previous timer is cancelled.

Part # MPSM07 (03/24/08)Page 26

When the oven is in start-up, idling mode, during a cook cycle or

holding product and door switch one is sensed the heat and motor

are shut o and the display changes to tell the operator to close the

door so operation can continue.

When the oven is heating to a programmed temperature, particularly

at start-up, this message is displayed. The programmed temperature

being heated to and the actual temperature are shown (100º

minimum). The word “HEAT” in the lower right hand corner will cycle

on and o with the burners/elements.

When programming the control for cooking cycles, this display will

be shown prompting the user to program the temperature for the

oven cavity.

When programming the control for cooking cycles, this display will

be shown prompting the user to program the time for the cook cycle

in hours, minutes and seconds.

When programming for cooking, the user selects one of six moisture

options: None; Meat; Bread; Poultry; Fish, User. The user scrolls

through the options one at a time and selects the desired moisture

option for that cook cycle.

When programming the control for cooking cycles using Cook-N-

Hold, this display will be shown prompting the user to program the

temperature for the oven cavity while in the HOLD mode.

When the oven has achieved the programmed temperature and is

idling this message is displayed. The word “HEAT” in the lower right

hand corner will cycle on and o with the burners/elements.

During a cooking cycle this display will appear. The programmed

cook temperature and actual oven temperature will be displayed on

the left side of the display. The clock in the upper right hand corner

will count down in hours, minutes and seconds the cook time. The

word “COOK” in the center of the lower row indicates the mode the

oven is in. The word “HEAT” in the lower right hand corner will cycle

on and o with the burners/elements.

When product is being held this display will appear. The programmed

hold temperature and actual oven temperature will be displayed on

the left side of the display. The clock in the upper right hand corner

will count up in hours, minutes and seconds the time the product has

been held. The word “HOLD” in the center of the lower row indicates

the mode the oven is in. The word “HEAT” in the lower right hand

corner will cycle on and o with the burners/elements.

When a cooking cycle ends the display clears, the blinking message

DONE is displayed and the audible alarm sounds.

Part # MPSM07 (03/24/08) Page 27

When the oven is in Cool Down or Auto Cool Down modes the

display will show this message. It indicates the oven is cooling and

shows the actual temperature of the cavity.

While in Cool Down, if the door is open too far, as sensed by door

switch two, this message is displayed to prompt the user to close the

door to the desired open range so the fan and motor will turn back

on to nish the cool down.

While in Cool Down, if the door is not open, as sensed by door switch

one, this message is displayed to prompt the user to open the door.

When programming the control for cooking cycles using the core

probe, this display will be shown prompting the user to program the

internal temperature to be sensed by the core probe.

When cooking with the Core Probe this message will appear

alternately with the oven temperature display. The programmed

probe temperature and actual probe temperature will be displayed

on the left side. The word “PROBE” in the upper right hand corner

replaces the clock to indicate the cook cycle is being controlled by

the probe. The word “HEAT” in the lower right hand corner will cycle

on and o with the burners/elements. This display will alternate at

two second intervals.

When cooking with the Core Probe this message will appear

alternately with the probe temperature display. The oven cavity

programmed temperature and actual oven temperature will be

displayed on the left side. The word “CAVITY” in the upper right

hand corner replaces the clock to indicate the cook cycle is being

controlled by the probe. The word “HEAT” in the lower right hand

corner will cycle on and o with the burners/elements. This display

will alternate at two second intervals.

Press and hold the Program Key for three seconds to enter the

programming mode for Product and Shelf Timer keys. This display

will prompt for the four digit password code so programming can

continue.

After entering Program Mode, the key to be programmed must be

identied.

Once the key has been selected, you rst must indicate whether it will

be programmed as a product key or as a shelf timer.

Part # MPSM07 (03/24/08)Page 28

When programming a recipe key, the display will prompt for the fan

speed for the prole being programmed. The user scrolls through the

list of choices and presses the Enter key to store the selection. The

prole number is shown in the lower left corner of the display.

When programming a recipe key, the display will prompt for the cook

temperature for the prole being programmed. The prole number is

shown in the lower left corner of the display.

When programming a recipe key, the display will prompt for the cook

time for the prole being programmed. The time is entered in hours,

minutes and seconds. The prole number is shown in the lower left

corner of the display.

Each prole may have Moisture, but it will only operate during

proles when it is actually programmed. Press the “SCROLL” key to

step through the list of choices. Press the Enter key to store your

selection.

Product Keys have six proles that can be programmed dierently.

Once all the steps in a prole are completed the program will prompt

to continue to the next prole or to exit. Press the “Y” key to go to the

next prole. Press the “N” key to nish programming this key.

When you have programmed all the proles needed for the recipe,

the last step is to indicate if you want to go into hold mode at the

end of the cooking cycle. If you choose yes you will then be asked

to program a hold temperature. If you choose no you will have the

opportunity to program another key or to exit.

When cooking with a product key, the display will show the

programmed temperature for the oven, the actual temperature for

the oven, the amount of time left during the recipe in progress. The

word “PRF1” in the center of the lower row indicates the mode the

oven is in. The word “HEAT” in the lower right hand corner will cycle

on and o with the burners/elements.

When cooking with a shelf timer, you will be prompted to enter the

number of the oven shelf (1-6) that you are putting the product on.

When cooking with a shelf timer, the display will show the

programmed temperature, the actual temperature, the amount of

time left in the currently running timer. The word “SHFx” in the center

of the lower row indicates the active shelf timer. The word “HEAT” in

the lower right hand corner will cycle on and o with the burners/

elements.

When a cooking cycle ends the display clears, the blinking message

DONE is displayed and the audible alarm sounds.

Part # MPSM07 (03/24/08) Page 29

COOKING WITH MOISTURE

A key feature of the moisture+ is the ability to inject moisture

into the oven cavity during operation. Typically, this results in

shorter cook times, greater yield and improved texture, avor

and appearance of food products.

The moisture+ system oers several methods for controlling

moisture injection. While these functions provide a great

degree of exibility, it is possible to program settings for a

product or cook cycle that will produce excessive moisture.

This may result in accumulation of water in pans or in the

bottom of the oven. Appropriate levels of moisture injection

should not produce puddles of water. Because there is

potential for food products and cooking methods to vary

greatly among dierent operations, the moisture setting

presets and any moisture injection guidelines set forth in

these instructions are intended as suggested starting points

only. Some experimentation may be necessary to produce

desirable results on a consistent basis.

Mechanical Control, (Standard Models)

Mechanical control-equipped models oer two methods of

moisture injection control.

Manual Injection: Moisture can be injected manually at any

time during a cooking cycle while the timer is operating

using the Moisture Switch on the control panel. The manual,

(MAN), position of this switch is spring loaded. Moisture will

be injected into the oven cavity when the switch is pressed.

Use the switch in this way to occasionally add moisture

during a cooking cycle. Depending on the product, it may be

benecial to manually inject moisture at specic times during

a cooking cycle. For example, several short injections just

after loading a batch of bread will help set a crust, whereas

moisture injection throughout the entire baking cycle would

not be desirable.

Automatic Injection: Moisture can be injected continuously

throughout a cooking cycle by placing the moisture switch

in the automatic, (AUTO), position. Turn the moisture setting

dial clockwise to increase the amount of moisture, (injection

frequency). Turn the moisture setting dial counterclockwise to

decrease the moisture injection frequency.

Programmable Control, (Deluxe Models)

Manual Injection: With the deluxe model, moisture can be

injected manually at any time during a cooking cycle by

pressing the moisture key in the upper right corner of the

keypad. (Moisture cannot be injected manually when the fan

is running in Pulse mode.)

Automatic Injection: The programmable control features

four pre-programmed moisture settings: Bread, Meat, Poultry

and Fish. When programming the oven settings, the user is

prompted to choose a moisture setting. Press the N/Scroll key

to step through the list of choices. (Choose ‘None’ if automatic

moisture injection is not desired during the cooking cycle.)

Preset

Recommended

Temperature Range

Recommended

Fan Speed

Bread 300°-325ºF High

Meat 250°-325ºF Low

Poultry 325°-400ºF High

Fish 300°-400ºF High

Figure 6.

Recommended temperature and fan speed settings for use with

pre-programmed moisture settings.

If automatic moisture injection has been programmed during

a Cook & Hold cycle, (as described on page 18), or a Core

Probe cycle, (as described on page 19), moisture injection will

continue during the Hold portion of these operations.

When programming a recipe key, (as described on page 20),

each prole within the recipe can be programmed with a

dierent moisture setting. If a Hold cycle is included in the

recipe programming, moisture will continue to be injected

into the oven during the Hold cycle.

User Moisture Settings

This function is recommended only for advanced users that

have experience cooking with moisture.

1. When programming moisture settings, (as described on

page 18, step 4), select USER.

2. These user settings are available: High, Med/High,

Medium, Med/Low, Low, and None. These settings are

intended to provide the user with additional exibility

when programming the moisture injection frequency and

duration.

Press the N/Scroll key repeatedly to step through the

available moisture setting choices until the desired setting

is displayed. Press the Y/Enter key. (Choose None to exit

USER mode and return to moisture presets.)

Note: There are no predetermined recommendations

for using these settings. Some experimentation may be

necessary to produce desirable results on a consistent basis.

The importance of avoiding excessive moisture cannot be

overstressed. Even a small amount of water puddling is

not desirable. If puddling does occur, be sure to adjust the

moisture settings accordingly.

Tips For Cooking With Moisture

As a general rule, convection ovens allow for lower

temperatures and shorter cook times than typically used with

conventional ovens. The introduction of moisture accelerates

cooking even more.

Use caution to avoid overloading the oven with moisture.

Experimentation with various products and settings may be

necessary to nd combinations that produce the best results.

Part # MPSM07 (03/24/08)Page 30

MOISTURE + COOKING GUIDE

The following suggested times, temperatures and moisture

settings are provided as a starting point only. Elevation,

atmospheric conditions, gas supply, recipe, cooking pans,

oven loads, and personal preference may aect you actual

results.

Product Temp Fan Speed Time

Deluxe Control

Moisture Setting

Standard Control

Moisture Setting

Chicken Breasts – Fresh

6 Oz. – 9 Per Tray

325 F High 14 Min Poultry 58

Chicken Parts – Fresh

Appox. 17 Pieces/Tray

350 F High 15 Min Poultry 58

Whole Chickens

3 Lbs Each

350 F High 30 Min Poultry 58

Chicken Fingers

21 – 22 Pieces/Tray

350 F High 10 Min Poultry 58

Oven Fries – Cavendis Coated 350 F High 15 Min User – Low Low

Salmon Fillets

8 Oz. – 10 Per Tray

300 F High 15 Min Fish 60

Fish Sticks 350 F High 15 Min Fish 60

Hamburger Patties – Frozen

6 Oz. – 12 Per Tray

350 F High 16 Min Meat 55

Hamburger Patties – Pre Cooked 350 F High 10 Min User – Medium 51

Pizza – 12” Par Baked Shells

Topped w/ Sauce, Mushrooms

And Pepperoni

350 F High 8 Min None OFF

Pizza – 12” Frozen

“Rising Crust”

350 F High 10-11 Min Meat 55

Blueberry Pies – Frozen

46 oz. – 2 Per Tray

350 F High 50 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Muns – Blueberry “Scooped” 325 F

Low With

Manual

Control

20 Min

Prole Baking

#1 – Pulse Fan, No

Moisture

7 Min.

#2 – Low Fan

Bread Setting

13 Min.

N/A

Bagels – Par Baked 325 F High 4 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Roast Beef 300 F High 90 Min Meat 55

Baker Potatoes #1 Russetts 350F High 60 Min Non OFF

Potato Scones 325 F Low 8 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Part # MPSM07 (03/24/08) Page 31

Product Temp Fan Speed Time

Deluxe Control

Moisture Setting

Standard Control

Moisture Setting

Kaiser Rolls 325 F Low 8 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Rolls – Crusty Dinner 35 gr. 350 F Low 10 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Bread – Parisian 325 F High 17 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Bread – Crusty Parisian

510 gr. Par – Baked

350 F High 11 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Bread – Italian Calabrese 342 gr. 375 F High 14 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Croissants 325 F High 9 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Cookies – Chocolate Chip 300 F Low 12 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Turnovers – Apple 325 F High 20 Min Bread

Max, Moisture for First

Few Min. Of Bake, Then No

Moisture

Lasagna – Frozen

Refrigerated for 48 Hours

300 F High 65 Min User – Medium 51

Pork Chops – 6 oz. 325 F High 9 Min Meat 55

Pork Loin – Whole 2–3 lbs. 325F High 25 Min Meat 55

Part # MPSM07 (03/24/08)Page 32

Preheat the oven thoroughly (approx. 20 minutes) before use.

As a general rule, the temperature should be reduced 25°

to 50°F from that used in a standard/conventional oven.

Cooking time may also be shorter. Close monitoring of the

rst batch of each product prepared is recommended.

Cooking times and temperatures will vary depending upon

such factors load size, mixture of products, moisture level,

density and initial temperature of products.

Keep a record of the times, temperature and load sizes you

establish for various products. This information will be useful

for succeeding loads.

When practical, start cooking the lowest temperature product

rst and gradually work up to the higher temperatures.

If you nd that your previous temperature setting is more

than 10° higher than needed for succeeding loads, press the

“COOL DOWN” switch and open the doors slightly to reach

the desired cooking temperature.

When loading the oven, work as quickly as possible to

prevent loss of heat.

The oven will continue to heat after the timer has expired.

Product should be removed from the oven as soon as possible

to avoid overcooking.

Center pans on racks and load each shelf evenly to allow for

proper air/moisture circulation within the oven cavity.

When baking, weigh or measure the product in each pan to

promote even cooking.

When cooking with six pans, use rack positions 2, 4, 6, 8, 10

and 12, starting from the top.

Do not overload the oven. Six pans are suggested for most

items, i.e.: cakes, cookies, rolls, etc. However, the maximum

(13 pans) may be use for sh sticks, chicken nuggets, and

hamburgers. Cooking times may have to be adjusted.

Mun pans should be placed in the oven back to front or

with the short side of the pans facing the front to promote

even baking.

Use pan extenders or two-inch deep 18” x 26” pans for batter

type products which weigh more than eight pounds.

Never place anything directly on the bottom of the oven

cavity. This will obstruct airow and drainage, causing uneven

results.

“Flex Time,” a patented feature of the programmable control,

monitors the cooking progress of the oven’s contents and

may adjust the cook time longer or shorter to produce the

best result.

About Moisture Presets

The Bread setting injects moisture only during the rst 6

cycles of the baking period. Other settings inject moisture

throughout the cook time.

Your actual recipe or desired results may require more or less

moisture than the recommended presets apply.

Other than Bread, the Meat setting provides the least amount

of moisture overall. The Poultry preset injects more than

Meat, with the Fish setting applying the highest total amount

of moisture.

For best results, you may want to experiment with the

settings. The presets also provide a useful starting point when

experimenting to nd desired moisture settings for other

products.

PERFORMANCE RECOMMENDATIONS

Part # MPSM07 (03/24/08) Page 33

TEMPERATURE CALIBRATION

1. Press and hold “PROGRAM” Button for three (3) seconds.

When prompted, enter the Diagnostics Code 3-4-2-4,

Press “Y”. The Moisture Plus part number will display briey

followed by the Diagnostic Tests – Keypad Test.

2. Press the “N” Button to scroll to Diagnostic Tests – Temp

Cal. Press “Y”.

3 After selecting Temperature Calibration and Pressing

“ENTER”. The display will show the Actual Temperature

inside the oven. Verify the cavity temperature using a

pyrometer.

4. Press and hold the “PHANTOM” button for three, (3),

seconds. The display will show the Actual Temperature

on the rst line and Set Temperature on the second line.

If the Actual Temperature does not correspond to the

pryometer, enter the value on the pyromter using buttons

1 – 0. The value will be input as Set Temp.

5. Press “Y” to accept the changes. The actual Temperature

will change to equal the value input for Set Temperature.

Press Cancel to exit Temperature Calibration.

NOTE: After the desired Tests are completer, press “PROGRAM”

to exit Diagnostics Mode.

Part # MPSM07 (03/24/08)Page 34

PROBLEMS / SOLUTIONS

Problem Solution

If cakes are dark on the sides and

not done in the center . . . . . . . . . . . . . . . . . . . . Lower oven temperature

If cakes edges are too brown . . . . . . . . . . . . . . . . Reduce number of pans or lower oven temperature.

If cakes have light outer color . . . . . . . . . . . . . . . Rise temperature.

If cakes settles slightly in the center . . . . . . . . . . . Bake longer or rise oven temperature slightly.

Avoid opening the door often of for long periods.

If cake ripples . . . . . . . . . . . . . . . . . . . . . . . . . . . Overloading pans or batter is too thin.

If cakes are too coarse . . . . . . . . . . . . . . . . . . . . . Lower oven temperature.

If pies have uneven color . . . . . . . . . . . . . . . . . . Reduce number of pie per rack or eliminate use of bake pans.

If cupcakes crack on top . . . . . . . . . . . . . . . . . . . Lower oven temperature.

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

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

If meats develop hard crust . . . . . . . . . . . . . . . . Reduce temperature or increase moisture.

If rolls have uneven color . . . . . . . . . . . . . . . . . . Reduce number or size of pans

If muns tip toward one side . . . . . . . . . . . . . . . Lower fan speed,

If tops of delicate products are blown o . . . . . . Use Pulse fan setting.

Part # MPSM07 (03/24/08) Page 35

CLEANING

NOTE: Disconnect the oven from the power supply before

cleaning or servicing.

Break-In Period

When the oven is new, operate it for one hour at 450°F before

beginning normal cooking operation. After cooling, wipe the

interior, including the racks, with a clean damp cloth.

Exterior Cleaning

Establish a regular cleaning schedule. Spills should be wiped

o immediately. The oven should always be allowed to cool

suciently before any cleaning is attempted.

When cool, wipe exposed, clean-able surfaces 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. Stubborn stains may be

removed by using a non-metallic abrasive pad, rubbing in

the direction of the metal’s grain. If necessary, for particularly

heavy deposits, you may mix a thin paste of water and

scouring powder and apply it with a sponge. Be careful

to apply light pressure and remember to rub only in the

direction of the metal’s grain.

The control panel surface is easily cleaned with hot water,

soap and a soft cloth. Do not use hard abrasives, solvent type

materials or metallic scouring pads since these will scratch or

cloud the surface.

Never spray steam, water, or spray cleaners directly at the

control panel. This will allow moisture into the control

compartment which could damage electrical components.

Interior Cleaning

Establish a regular cleaning schedule or wipe o spills on the

same day they occur.

Cool down the oven to 160°F.

Remove the oven racks.

Lift the rack guides on either side of the oven o their holders.

Racks and guides may be run through the dishwasher while

the oven cavity is being cleaned.

Exercise caution when removing the fan cover to avoid the

possibility of injury.

Spray the oven interior with commercial oven cleaner. Set

the temperature to 225°F (107°C) and the moisture setting to

FISH. Run the oven for 20 minutes. Wash down the interior of

the oven with the with hot soapy water and rinse with spray

hose if present.

To reinstall oven racks, reverse procedure.

It may be desirable to use a commercially available soil shield

product, (such as ‘KOTE,’ manufactured by Kay Chemical

Company), to pre-treat the oven interior, which will make

cleaning easier. Follow the manufacturer’s instructions

carefully. Be sure not to get chemicals on food-contact

surfaces.

Fan Area Cleaning

If aluminum foil is routinely used to wrap food or cooking

vessels during oven operation, the following preventive

maintenance must be performed:

Turn the power switch to the “OFF” position.

Remove the oven racks and rack guides.

Remove the air bae and clean any stains or deposits. Check

the blower wheel and air bae for particles of aluminum

foil or food deposits. Clean the vanes of the blower wheel as

necessary. (Caution: edges of blower wheel vanes may be

sharp.)

Reinstall the air bae, rack guides and oven racks.

Part # MPSM07 (03/24/08)Page 36

Minerals, particles and chemicals in your water supply can lead

to build up of deposits and lime in your water system. Garland

recommends that you closely follow the manufacturer’s

recommendations on changing and cleaning your water

ltration system.

Failure to provide and maintain an adequate water quality

system may cause damage to internal components and may

void your warranty.

MAINTENANCE

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.

With minor periodic maintenance your Garland oven should

provide satisfactory performance for many years. Any time

you require service or replacement parts to be installed we

recommend that you have all of your oven components

inspected and their performance checked. At least once each

year your oven should be inspected by a qualied service

technician to ensure your oven continues to operate at its

peak performance.

MOTOR CARE

The motor on your oven is maintenance free since it is

constructed with a self-lubricating sealed ball bearing. 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. When the motor is operating, it cools

itself internally by air entering at the rear of the motor case,

provided the proper clearances are maintained.

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 of the motor and into the armature. This

action could shorten the life of the motor.

We recommend at the end of the bake or roasting period,

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

shutting down completely, that the doors be left open

slightly, and press the COOL DOWN switch on the control

panel.

Electronic Controls have an Auto Cool Down function that

will cool the oven cavity down to 150°F when the oven is shut

down at the end of operation

WATER SYSTEM

Part # MPSM07 (03/24/08) Page 37

REPLACEMENT PARTS

Refer to the specic parts catalogue for the model oven

that you own for a complete breakdown of all replacement

component parts. The following is a partial list of the most

commonly replaced functional parts. This list is provided for

your reference only. Because specications are subject to

change without notice, be sure to check with your authorized

service agent or the Garland Parts/Service Department to

verify you are ordering the correct replacement part number.

Be sure to have your model number and warranty serial

number when contacting the Parts/Service Department.

1933099 Motor/Blower Assembly, 120V 50/60Hz 1935702 Combination Gas Valve, 60K BTU Propane

1933098 Motor/Blower Assembly, 208/240V 50/60Hz 1935601 Ignition Module, Gas

1955501 Circuit Board, MC Control Thermostat 1935801 Pilot, IPI Gas Oven

1933701 Circuit Board, PC Control 1933201 Flat Element Assembly, 208V 50/60Hz

1933801 Circuit Board, Motor Relay Assembly 1933202 Flat Element Assembly, 240V 50/60Hz

1956001 115V V, 1 Hour Timer 1933203 Flat Element Assembly, 460V 50/60Hz

1956002 208/240 V, 1 Hour Timer 1637002 Contactor, Electric Ovens

1932889 Keypad Panel Sub-Assembly, PC Control 1918201 Cooling Fan, 120V 50/60Hz

1935701 Combination Gas Valve, 80K BTU Natural 1918202 Cooling Fan, 208/240V 50/60Hz

Part # MPSM07 (03/24/08)Page 38

Part # MPSM07 (03/24/08) Page 39

Section Two –

Service

Part # MPSM07 (03/24/08)Page 40

When the water system is energized, and the cavity is at a

temperature of 225°F (107°C) or higher, condensation mist

should appear from the water nozzle located above the fan,

and behind the air bae plate (not shown).

Nozzle

The Timer is a solid state timer on the control compartment

sidewall.

Deluxe (Fast Panel Moisture Control)

Moisture is controlled by pre-programmed choices selected

during the product cook cycle sequence. (See product cook

programming in the Operation Manual section). Additional

moisture can be manually selected using the moisture key

pad.

COMPONENT IDENTIFICATION

Moisture Control

Mechanical Moisture Control

• The Moisture system applies water through the solenoid

in 1 second cycles.

• The scale settings are in seconds.

• Set to the low position, the water will cycle once every 60

seconds.

• Set to the 60 second position, the water will cycle 6 times

in 1 minute.

LOW

The control increases the cycle time frequencies by rotating in

a clockwise

Water pressure check:

Minimum water feed pressure: Fully open the pressure

regulator control knob to determine what the line pressure is.

The gauge should read at least 30 psi.

Regulator pressure: The regulator should be set at 20 psi

when the spritzer valve is energized.

One way to determine if water is being injected is to monitor

the pressure gauge. The static pressure reading will drop 6

- 10 psi when the solenoid valve is opening, or cycling.

Part # MPSM07 (03/24/08) Page 41

COMPONENT IDENTIFICATION

Cavity Temperature Controls

Service Overview

• Spritzer (Water Inlet) –

Purpose: This temperature switch assures water injection

will not be available below a cavity temperature that

would allow excessive puddle buildup on the cavity oor.

The switch will close at a temperature of 225°F on rise.

This low, but slightly above superheat value of water

temperature will enable a preference of low temperature

cooking.

• Control Compartment Ambient Temperature –

Purpose: This control will automatically run the cooling fan

in the control compartment if the temperature reaches,

or exceeds 150°F. This function will assure maximum

air extraction of hot ambient control compartment air

during continuous operation, and intake of cooler outside

ambient air.

Spritzer

Temperature

Control

Cooling

Fan

Control

NOTE: Water can only be injected

after the oven has preheated to at

least 225°F (107°C).

Part # MPSM07 (03/24/08)Page 42

COMPONENT IDENTIFICATION

Component moveable service drawer.

Moisture Control

Solid State Timer

Direct Spark Ignition Module

Temperature Control

Solid State control

Heat Control

Transformer

Part # MPSM07 (03/24/08) Page 43

DIAGNOSTIC PROCEDURES

Diagnostics Mode

To enter Diagnostics Mode, press and hold the Program

(“Phantom” key lower right blank) button for three, (3),

seconds. This key is located to the right of the Cook/Hold key

as shown.

When prompted, enter the code: 3-4-2-4 using the buttons 1

– 0. Press “ENTER” (Yes key).

• After entering the code, and pressing “ENTER,” the

Moisture Plus Part Number will be displayed briey, and

then the display will change to Diagnostics.

Keypad Test

Use the “YES” (lower right) and “NO” (Lower left) buttons to

scroll through the available diagnostic tests. Press “ENTER” to

begin the desired test.

1. The display will show “Press the On/O Key”. Upon pressing

the On/O key, the LED for the ON/OFF key will light briey

and then go out to show that the key works.

2. The display will then prompt the user to press the “TEMP”

key (upper right blank). After the user presses the “TEMP”

(upper right blank) key, the corresponding LED will light to

show the key works.

The control will then continue to prompt the user to

press the remaining control buttons. If the LED of the key

pressed does not light, a keypad problem exists.

3. After completing the Keypad Test, you will return to

Diagnostics Mode. (Press “CANCEL” at any time during the

test to return to diagnostics Mode.)

Door Switch Test

1. After selecting Door Switch Test and pressing the “ENTER”

(lower right blank) KEY, the display will show the position

of each of the two switches. Open and close the door

slowly to verify the operation of the door switches.

Proper Door Switch Activation:

1. Starting with the door closed, the switches should read:

2. Slowly begin to open the door. Door switch 1 should be

the rst to change states:

3. Next, door switch 2 should change state to:

4. If the switches do not operate as stated above, there is a

problem with the door switches.

5. Press “CANCEL” to exit the Door Switch Test and return to

Diagnostic Mode..

Part # MPSM07 (03/24/08)Page 44

Fan Speed Test

1. After selecting Fan Speed Test and pressing “ENTER”

(lower right blank), the control will turn the oven fan on

LOW speed for ten seconds. Verify that the fan is indeed

running on low speed. The control will show

2. After a short while, the control will turn the fan on HIGH

speed for ten seconds. Verify that the fan is indeed on

high.

3. After a few seconds, the test will complete. Press “CANCEL”

to return to Diagnostics Mode..

Heat Test

1. After selecting Heat Test and pressing “ENTER” (lower right

blank), the control will show the actual temperature of the

oven, and will turn the heaters on. Verify that the actual

temperature increases during the test.

2. After a short while, the test will complete. Press “CANCEL”

to return to Diagnostics Mode.

Moisture Test

1 After selecting Moisture Test and pressing “ENTER”, the

control will show the moisture status as OFF for ten

seconds.

2. The control will then turn moisture on for ten seconds,

verify that the moisture has actually turned on within the

oven by looking through the glass door.

3. After a few seconds, the Moisture Test will complete. Press

“CANCEL” to return to Diagnostics Mode.

Temperature Calibration

1. After selecting Temperature Calibration and pressing

“ENTER”, the display will show the Actual Temperature

inside the oven. Verify the cavity temperature using a

pyrometer.

NOTE: If the oven temperature is below 200°F, Temperature

Calibration will not be active and the display will show Low

Temp.

2. Press and hold the “TEMP” (upper right blank) key for

three, (3), seconds. The display will show the Actual

Temperature on the rst line and Set Temperature on the

second line.

If the Actual Temperature does not correspond to the

pyrometer, enter the value on the pyrometer using

buttons 1 – 0. The value will be input as Set Temp.

3. Press “ENTER” (lower right blank) to accept the changes.

The Actual Temperature will change to equal the

value input for Set Temperature. Press Cancel to exit

Temperature Calibration.

• After the desired Tests are complete, press “CANCEL” to exit

Diagnostics Mode.

Control Safety Features

The control has several built in safety features to protect both

the user and the oven itself.

DIAGNOSTIC PROCEDURES

Part # MPSM07 (03/24/08) Page 45

• If the actual temperature inside the oven exceeds the

set temperature by 50°F, the display will show “HI TEMP”

and the alarm will sound. The fan will continue to run,

however, power to the heaters will be cut.

• If the actual temperature sensed inside the oven exceeds

575°F, the control will change to “HELP” and the alarm will

sound continuously. All control operations will shut down

except the alarm.

• NOTE: The control will need a complete power down and

restart (unplug/plug in oven) before any control functions

will become operational. If the problem persists, contact a

service technician.

• In the event of a temperature probe failure, the control

will become inoperative and the display will show “PROBE

ERROR”. Once the problem is corrected, the control must

be cycled On/O (using the ON/OFF key) in order to

become operative again

DIAGNOSTIC PROCEDURES

Part # MPSM07 (03/24/08)Page 46

TESTING & TROUBLESHOOTING

MP-GS-10/20 Troubleshooting Guide

Use this chart with the appropriate wiring diagram, also found in this manual

Mechanical Control

PROBLEM POSSIBLE CAUSE CORRECTIVE ACTION

Fan will not Run No Power to Oven Turn power on

No Power to Oven Check Light circuit – IF OK, Select “Cook” and Check

Timer circuit. IF OK, Check Door Micro Switches

Micro switch not OPENING Check connections & switch functions.

(Caution: the switch components on this control

system pass 115 v. a.c. through switch contacts.)

Fast Control

PROBLEM POSSIBLE CAUSE CORRECTIVE ACTION

Key Pad Buttons Not

Responding

Defective key pad Use key pad diagnostics / pin outs test points

Loose ribbon connection at key pad Check connection

PROBE ERROR in display Faulty Probe Replace probe

Loose probe connection Check connections

HI TEMP In display Oven at too high a temp for product Allow oven to cool

HELP In display Faulty Probe Replace probe

Motor centrifugal switch stuck Check centrifugal switch

Gas valve (s), or Ignition System Check heat generation system – ( Refer to Service

procedures (Heat generation system) -.page

Unit will not shut o Unit above 150°F Put unit into cool down, open door slightly

No HIGH speed But LOW

speed works

Bad key pad Use diagnostic KEY PAD TEST

Bad K2 relay on board Check for voltage out of K2 relay

Bad motor Check motor

No LOW speed But HIGH

speed works

Bad key pad Use diagnostic KEY PAD TEST

Bad K2 relay on board Check for voltage out of K3

Bad motor Check motor

Display is BLANK NO

POWER

Bad transformer Check for 24VAC out of TR1 transformer

Bad harness connection Check connections

Unit will not heat No power out of K4 relay Check for power out of K4 relay

No power out of Ignition Module MV Complete a ame current check to osolate

Gas valve shuto switch open, PV, MV,

or both valves stuck closed

Check for MV power at gas shuto switch, and that

PV and MV opens on call for heat

Motor centrifugal not closing Check motor centrifugal switch

Motor stops, then after a

period of time comes back

Thermal Trip on motor Inspect rear clearance

Motor air intake is clear of lint/debris

Replace motor

Part # MPSM07 (03/24/08) Page 47

Does the product

cook correctly?

Check:

• Inlet Gas Shut-o Valve is open.

• Electrical power is connected and on.

• Check for Display Status, if unit has a deluxe panel.

• Security of MPO door.

• All water connections are tight, inlet pressure is > 30 psi.

• Incoming gas pressure is within specs.

Preliminary

Checks

Restart Oven:

( Control panel on )

• Observe automatic call for heat if oven cavity was

cool.

• Verify Convection Blower motor is up to speed.

• Insure temp. quickly increases to set temp.

Yes

Does the unit heat up?

Baking Cavity

Checks.

• Check probe for cleanliness , security,

and circuit for proper resistance value

changes per probe chart. (If unit uses a

deluxe panel, complete the calibration

check using the panel diagnostics

sequence.

Is it an Ignition box

problem?

Restart for heat while

checking MV output

Voltage.

Module Check:

• Check for 24 VAC

input!

• Check for 24 VAC

output from MV

terminal on module

during call for heat!

Display Check:

• “Heat” should be

displayed on the

digital readout.

• Temperature values

should display

while actual heat is

increasing.

• Oven should reach set

temperature and cycle

burner o.

OK?

You

found

cause!

Call Garland Technical

Service

1-800-424-2411

Yes

Tell technical service

representative the checks

you made, and your

observations.

• Select the lower scale of microamps on your multi-

meter.

• Connect the red lead to the sense terminal on the

module, and the black lead to the sense wire that is

routed to the direct ignition ame sensor.

• Recall for heat at the oven panel, while you watch the

ame current reading.

Flame current should be no less than 0.3 microamps

- steady

• This modules will try for a stable burner ame 4 times,

and if not successful, will then lock out. A recall for heat

will them be required.

• The following results should be determined:

- Did the ignitor produce a spark?

- During ignition, did the burners light?

- Did the burners remain on?

Yes

Moisture + Gas Heat Generation & Temperature Regulation System Troubleshooting guide

Part # MPSM07 (03/24/08)Page 48

TESTING & TROUBLESHOOTING

Key Pad / Ribbon Connector Test Points

9 8 7 6

4 3 2 1

Key Ribbon Test Points

Moisture 1 & 4

Light 2 & 4

On/O 3 & 4

High Fan 3 & 5

Low Fan 2 & 5

Pulse Fan 1 & 5

Cool Down 3 & 6

Cook & Hold 2 & 6

Hidden 1 & 6

Start - Cancel 3 & 7

Blank 2 & 7

Program 1 & 7

1 3 & 8

2 2 & 8

3 1 & 8

4 3 & 9

5 2 & 9

6 1 & 9

7 3 & 10

8 2 & 10

9 1 & 10

N 3 & 11

0 2 & 11

Y 1 & 11

Part # MPSM07 (03/24/08) Page 49

Relay Board Component Identication

Relay Relay Output

K1 Light

K2 Fan High

K3 Fan Low

K4 Heat demand

K5 Spritzer

K6 Cooling Fan

K7 Not used

K8 Not used

K9 Not used

+

+

+

+

+

+

+

+

+

Relay Board

All functions of the deluxe control are provided by electrical connections to the relay board. An electronic signal is transmitted

from the control board to the relay board. All primary power, and feedback

circuits, are controlled here

TESTING & TROUBLESHOOTING

Part # MPSM07 (03/24/08)Page 50

TESTING & TROUBLESHOOTING

Inputs

There are two input tabs to

accept 24VAC from the relay

board transformer (TR1).

There are two sense lines. This circuit is internal, and

signals the control to turn on the “HEAT” message in

the lower right corner of the display. One circuit is

for gas ovens, the second is for electric ovens. Both

will use the same common terminal.

There are two 2 wire connections, one

for each door switch connection

There are two tabs each for the sense of the

1000 ohm RTD probes. One cavity probe

that must always be present, and one for an

optional core probe for use with cooking.

Part # MPSM07 (03/24/08) Page 51

TESTING & TROUBLESHOOTING

Outputs

3 amp

10A

There is one 3 amp output for the control

compartment cooling fan. This output will

be controlled by the On/O key on the

control panel. It will also be active if the

control goes into Cool Down

There is one 10 amp relay for

switching the heat circuit on

and o as required

There is one 10 amp relay for

controlling the oven cavity light

There are two 30 amp relay

connections, one each to switch the

motor between high and low speed.

There is one 10 amp relay for

controlling the moisture

Part # MPSM07 (03/24/08)Page 52

TESTING & TROUBLESHOOTING

Test Points

To aid in the troubleshooting of the control system there will be test points available for all relay board circuits. Used in

conjunction with step by step instructions in the service manual, a technician will be able to quickly and easily trace a circuit

to nd a failure. Each circuit on the relay board will provide a solder lled plated through hole accessible to a DVOM probe tip.

This will allow the technician to probe a circuit without disassembly.

Function Test Point Function Test Point

High Fan Out TP1 Fan TP14

High Fan In TP2 Fan TP15

Low Fan In TP3 Door Lock TP16

Low Fan TP4 Door Lock TP17

Low Fan TP5 Door Lock TP18

High Fan TP6 Door Lock TP19

Light TP7 Door Lock TP20

Light TP8 Hood Interlock TP21

Light TP9 Hood Interlock TP22

Heat TP10 Hood Interlock TP23

Heat TP11 Moisture TP24

Heat TP12 Moisture TP25

Fan TP13 Moisture TP26

Part # MPSM07 (03/24/08) Page 53

TESTING & TROUBLESHOOTING

Component Readings

Spritzer

Solenoid

Valve Coil

Resistance

22 Ω

Dual Stage Gas

Valve

Solenoid

Resistance

Pilot Valve = 28.5 Ω

Main Valve = 28 Ω

Fan Motor And Blower Wheel

The blower wheel and fan motor are considered to be one

complete assembly. Therefore, if the motor is determined to

require replacement, the blower wheel must be replaces as

well.

Garland sets the wheel at the factory with a speci c gap

setting.

GROUND

LED

THS 2

M.V. 3

SENSE 4

Direct Spark

Ignition Module

3 Trials

4 Seconds Per Trial

No Retry

Minimum Acceptable

µa Reading ≥ 0.3

Heat & Control

Board Transformer

Primary = 21.5 Ω

Secondary = 1.5Ω

Part # MPSM07 (03/24/08)Page 54

TESTING & TROUBLESHOOTING

Direct Spark Ignition Detail

MPO Direct Spark Ignition Specications and Module Box Connections

Manufacturer JOHNSON CONTROLS INC.

Vendor Part # G760BAD-1

Ignition Type Direct Spark

High Voltage Cable Wire Stranded

Ignition Source High Voltage Spark

Maximum Cable Length 48” (1,220mm)

Flame Detection Means Flame Rectication

Flame Detection Types Remote Sensing

Minimum Flame Current 0.3 Microampere

Flame Failure

Response Time

0.8 Seconds Maximum

Spark Gap 0.1” (2.5mm)

Ignition Retrials 3

Safety Times 4 Seconds

Waiting Times 0 Seconds

Interpurge 30 Seconds

Loss Of Flame Signal Retrials 4 (Five Total Ignition Attempts)

Operation Current

24 VAC, 50/60 HZ, Nominal, 0.2A

Nominal + Main Valve

Contact Rating (MV) 2A Continuous, 5A Inrush

Ambient Operating And

Storage Fluttered

-40 to 158 °F (-40 to 70°C)

Humidity 95% RH non-condensing

Wire Connections

Spark Options

RAJAH Connector

GROUND

LED

THS 2

M.V. 3

SENSE 4

Part # MPSM07 (03/24/08) Page 55

WIRING DIAGRAMS

S11

MAN-OFF-AUTO

(WIRING SIDE)

S13

1 2

T10T11 T9

220VGND 120V

T8 T7 T6

HEATCOM

T3 T1

PROBE

T2 T5 T4

TIMER

1 2

5 6

WATER THERMO.

4 65 7 8 9

PILOT

VALVE

MAIN

WATER THERMO.

J7 P7

P4 J4

REVDESCRIPTIONPART NUMBERITEM

DESCRIPTIONPART NUMBERITEM

FREELAND

PENNSYLVANIA

18224

DR. CK.

DR. BY

APP.DATE

SCALE FACTOR

SIZE

CHANGE DESCRIPTION ECO DATE DR APP

SYM

REV

FILE NAMEMODEL(S)

TOLERANCE

(EXCEPT AS NOTED)

DESCRIPTION

FRACTIONAL ±1/64 DECIMAL ±.005 ANGULAR ±1°

45215701 0

FAN

YEL/BLK

(COM)

YEL (HI)

WHT (LO)

SPL-L2

NONE

10 RELEASED ITEM/S AJG AJG-

PCO

604 2006

05/04

WIRE DIAGRAM -

MECH CONTROL

M+

05/04/06

AJG AJG AJG

4521570-R00

5 50

MTR

BRN or GRAY

GND

GRN

L1-BLK

L2-WHT

115V 60HZ

GAS

TR2

SPL-L1

WIRE DIAGRAM - 115V GAS

LINE 2 SPLICE

CONTROL TRANSFORMER

WATER THERMOSTAT

IGNITION TRANSFORMER

DESCRIPTION

OVEN LIGHT TR2L2

CONTROL RELAY BOARD

IGNITION MODULE

MOTOR

CONTROL PANEL

PCB2

MTR

PCB1

MOD

S10

DESCRIPTION

HI SPEED RELAY

LO SPEED RELAY

CHASSIS CONNECTION

COOLING FAN

PILOT VALVE RELAY

OVEN LIGHT

MAIN VALVE RELAY

FAN

GND

NAME

SPL-L2

TR1

SPL-L1

COMPONENT

NAME

GAS SHUTOFF

DOOR SWITCH

LINE 1 SPLICE

TEMPERATURE SWITCH

3XX TIMER

DOOR SWITCH

DESCRIPTION

54 51 49

IGNITION MODULE

THS

GND

MOD

SPARK

GROUND

OVEN LIGHT

(WIRING SIDE)

S10

(WIRING SIDE)

COOK-OFF-COOL

ORN

YEL

VIO

PCB3

7031

POWER

2830

31 70

(WIRING SIDE)

HI - LO

HEAT

2630

3128

SWITCHES

DOOR

GAS VALVE

ON/0FF

54B

54A

S12

TIMER

RECYCLING

TIME

INPUT

78A

79A

TIME

OFF

1 AMP

MAX

LOAD

77A

71A

76A

73A

S10

54B

53A

P1A

P2A

PROBE

P1B

P2B

53A

54A

72A

*** CAD PRODUCED DRAWING - DO NOT REVISE MANUALLY ***

AND SHALL NOT BE COPIED OR REPRODUCED WITHOUT THEIR WRITTEN PERMISSION.

THESE DRAWINGS AND SPECIFICATIONS ARE THE PROPERTY OF GARLAND COMMERCIAL INDUSTRIES

2001 GARLAND COMMERCIAL INDUSTRIES

NOTE: for Module

Box Connections

See “Direct Spark

Ignition Detail”

Previously

Part # MPSM07 (03/24/08)Page 56

WIRING DIAGRAMS

S11

T18

PROBE

FERRITES

SW 1

T4 T3

SW 2

T6 T5

T22

ELEC

T23

CORE

T10

SENSE

T24

T26

GAS

T15

SPRITZ

T16

T25

HOOD

T21

T19 T20

LOCK

N.O.N.C.

COM

24VAC

COM.

N.O. N.C.

T11T11

T12

LIGHT

T13 T14

HEAT

T17

FAN

P1 J1

TR2

P2B

P1B

GND

MOD

5 50

THS

IGNITION MODULE

54 51 49

GND

GROUND

SPARK

PILOT

MAIN

VALVE

J7 P7

WATER THERMO.

SPL-L2

SPL-L1

REVDESCRIPTIONPART NUMBERITEM

DESCRIPTIONPART NUMBERITEM

FREELAND

PENNSYLVANIA

18224

DR. CK.

DR. BY

APP.DATE

SCALE FACTOR

SIZE

CHANGE DESCRIPTION ECO DATE DR APP

SYM

REV

FILE NAMEMODEL(S)

TOLERANCE (EXCEPT AS NOTED)

DESCRIPTION

FRACTIONAL ±1/64 DECIMAL ±.005 ANGULAR ±1°

45215711 0

NONE

10 RELEASED ITEM/S AJG AJG-

PCO

604 2006

05/04

WIRE DIAGRAM -

FAST CONTROL

M+

05/04/06

AJG AJG AJG

4521571-R00

115V 60HZ

GAS

WIRE DIAGRAM - 115V GAS

LINE 2 SPLICE

CONTROL TRANSFORMER

IGNITION TRANSFORMER

DESCRIPTION

OVEN LIGHT TR2L2

CONTROL RELAY BOARD

IGNITION MODULE

MOTOR

CONTROL PANEL

PCB2

MTR

PCB1

MOD

DESCRIPTION

HI SPEED RELAY

LO SPEED RELAY

CHASSIS CONNECTION

COOLING FAN

PILOT VALVE RELAY

OVEN LIGHT

MAIN VALVE RELAY

FAN

GND

NAME

SPL-L2

TR1

SPL-L1

COMPONENT

NAME

DOOR SWITCH

LINE 1 SPLICE

TEMPERATURE SWITCH

3XX TIMER

DOOR SWITCH

DESCRIPTION

COOL

HEAT

SWITCHES

DOOR

21 20 7173

PCB 2

19 17 14 6 49 5

TR1

P2A

P1A

L1-BLK

FAN

YEL/BLK

(COM)

BRN or GRAY

YEL (HI)

WHT (LO)

MTR

OVEN LIGHT

L2-WHT

GRN

54B

53A

S10

ON/0FF

GAS VALVE

54B

54A

73A

PROBE

53A

54B

72A

*** CAD PRODUCED DRAWING - DO NOT REVISE MANUALLY ***

AND SHALL NOT BE COPIED OR REPRODUCED WITHOUT THEIR WRITTEN PERMISSION.

THESE DRAWINGS AND SPECIFICATIONS ARE THE PROPERTY OF GARLAND COMMERCIAL INDUSTRIES

2001 GARLAND COMMERCIAL INDUSTRIES

NOTE: for Module

Box Connections

See “Direct Spark

Ignition Detail”

Previously

Part # MPSM07 (03/24/08) Page 57

SERVICE PROCEDURES (REMOVAL/REPLACEMENT)

Oven Door Service – Removal / Installation

1. Disconnect power to unit.

2. . Locate and remove the 2 machine screws located on the

lower upper LEFT side of the cavity frame. (These screws

are just RIGHT of the lower door post on the cavity door

frame.)

3. Start to remove this screw. ENSURE THAT THE DOOR IS

SUPPORTED.

Upper BA

adjustable

door mount

plate

4. Once the screw has been removed, the upper section of

the door can be tilted to the LEFT. Continue to support the

door.

5. Remove the BA plate screw from the lower oven cavity

bracket.

Lower BA

door

support

plate

6. The upper, and lower door bearing retainers, and door rod

can be easily separated from the cavity with a slight level

pull upward, and to the left.

7. Reference this sequence in reverse to install, and secure

the door.

Oven Door Light Service / Removal

1 Disconnect power to unit.

2. Remove the screws holding the door micro switch cover.

This is located on the front LH side of the oven top panel.

3. Unscrew the upper and lower nger bolts located on the

RIGHT side of the external glass frame to gain access to

the cover housing the oven lights.

4. Remove upper and lower screws holding the light housing

cover in place.

5. Remove the required light by pulling up for upper light

and pulling down for the lower light.

Part # MPSM07 (03/24/08)Page 58

8. Test door switch activation / operation as indicated in the

diagnostic checks.

9. If the door switch assembly requires adjustment, position

the door to the full close position. Loosen the assembly

mount screws just enough to set the switch stricker arm

rollers at a position where there is no pressure on the rollers

at either cam surface.

10. At that point, tighten the switch assembly bracket screws.

11. Run the door position diagnostic check again.

Oven Temperature Probe Service/Removal

The probe is located on the interior RIGHT rear side of the

oven cavity.

1. To rst gain access to the temperature probe, remove the

oven racks, rack support guides and bale plate. Remove

the 2 screws holding the probe in place. DO NOT REMOVE

THE PROBE at this point.

2. Remove the 2 screws holding the probe in place.

3. DO NOT REMOVE THE PROBE at this point.

Note: The wires for the probe are located behind the RIGHT

side panel.

SERVICE PROCEDURES (REMOVAL/REPLACEMENT)

6. Use a clean dry cloth to hold the new light, DO NOT

TOUCH NEW LIGHT WITH YOUR FINGERS.

7. Install the replacement light.

8. To reassemble, reverse above instructions. Ensure that the

cavity light wires on the RIGHT side of the oven are re-

connected

Door Micro Switch Service / Removal /

Replacement And Adjustment

Note: Disconnect electrical power from the oven.

1 Open the oven door.

2. Locate and remove the 2 machine screws located in the

upper LEFT side of the cavity frame. (These screws are just

RIGHT of the upper door post on the cavity door frame.)

Door Switch

adjustment

screws

3 Remove both screws. DO NOT TOUCH THE COUNTERSINK

SCREW.

4. Remove the 2 screws holding the door micro switch cover.

This is located on the front LH side of the oven top panel.

5. Upper switch on bracket is SW2, lower switch is SW1.

6 Replace required micro switch.

7. Reinstall door switches and bracket and screws.

Part # MPSM07 (03/24/08) Page 59

Fig. 2

BA plate secured

to outer mount

hole increases

pressure on

cavity seal

RH Door Frame To Cavity Seal Adjustment

The RH door frame to cavity seal pressure can be increased or

decreased, by adjustment of the handle latch engagement

hook tension before the door handle locks closed.

Loosen the small set screw, position the handle hook target in

or out, and test for e ect. Once the proper secure the target

set screw.

RH door

frame to

cavity seal

adjustment

area.

4 To gain access, remove the screws holding the panel in

place.

5. Pull the panel towards the back of the oven to remove.

6. Cavity probe is located ABOVE and to the RIGHT of the

cavity motor.

7. Disconnect the 2 BROWN probe wires at the temperature

probe.

8. The probe can now be removed from inside the oven.

9. Reinstall the replacement probe in reverse manner.

Door To Cavity Seal Adjustments

1. Close the door, and determine the area (s) of air leakage.

(Use of a dollar bill between the door, and cavity seal, is a

su cient reference.

2 Open the door and move upper, and lower, BA plate hold

down counter sunk screws.

3. Position the door rod upper, and lower, BA plates to

increase, or decrease, pressure on the cavity seal, where

needed. (Refer to  gures 1, and 2, )

BA plate

secured to

inner mount

hole reduces

pressure on

cavity seal.

Fig. 1

SERVICE PROCEDURES (REMOVAL/REPLACEMENT)

Part # MPSM07 (03/24/08)Page 60

Part # MPSM07 (03/24/08) Page 61

Section Three –

Parts List

Part # MPSM07 (03/24/08)Page 62

2006 Deluxe Control Panel (Gas)

DELUXE CONTROL PANEL

MOISTURE PLUS (GAS)

Part # MPSM07 (03/24/08) Page 63

GARLAND PARTS IDENTIFICATION

Electronic Deluxe Control Panel (Gas)

ITEM PART # DESCRIPTION QUANTITY

1 4521282

Kit Panel, Elec 475+ Ctrl Gas (Complete Assembly)

Included Items; 2, 7,8,10,11,12,13,14

2 4522757

Kit - Panel & Overlay - 475+ Control

Included Items; 5,6,9

5 4521366 Overlay - M+ General Market 1

6 4521283 B/A Panel - Control Mounting 1

7 4521281 W/A Panel - Electronic Control M+ 1

8 4521634 PCB, 475+ Programmable Control 1

9 — Membrane - Not Sold Separately

10 4521365 Underlay Card-M+ General Market 1

11 1955703 Stando - Nylon 1/4 Dia 9/16 Long 6

12 4521586 Overlay Gas Regulator 1

13 4521566 Switch, 4A 125V Recessed Rocker 1

14 4521675 Snap Bushing, Solid .875 MTG Hole 1

17 4521671 Bracket, Control Box Slide 2

18 1918201 Fan - 110mm, 115V 1

19 4521672 Cover, Rear Electrical 1

20 1028402 Ground Lug 1

21 4521630 Transformer, 120/240V - 24V 40VA 2

22 1955101 Switch-Thermal Disc, Cooling 2

23 4521585 Ignition Module, DSI G760BAD-1 1

24 1933801 Pcb-relay Board Assembly 1

25 1767901 Nylon PCB Spacer 4

26 1935001 Core Probe 1

30* 1935002 Wire Harness For Core Probe 1

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 64

2006 Standard Control Panel (Gas)

(MECHANICAL CONTROL)

STANDARD CONTROL PANEL

MOISTURE PLUS (GAS)

Part # MPSM07 (03/24/08) Page 65

GARLAND PARTS IDENTIFICATION

Standard Control Panel (Mechanical Control)

ITEM PART # DESCRIPTION QUANTITY UP TO FROM

1A 4522831

Kit Mech Ctrl Panel 3 Hr Timer Gas

Included Items: 5,6,7,8,9,10,11,12a,15,16,17,19,20,21,22,

23,24,25,26,27a

1 March-07

1B 4521284

B/A Panel Assy - Mech 200 Ctrl (1) Hr Timer Gas

Included Items: 5,6,7,8,9,10,11,12b,15,16,17,19,20,21,22

,23,24,25,26,27b

March 07

5 4521286 Panel Stud Assy, Mech Control 200 1

6 1792901 Potentiometer, 2.5 Meg 1

7 1955501 Pcb - Im2000, 150-500 Deg F 1

8 1955601 Potentiometer-im200 150-500deg 1

9 1955701 Stando-nylon, 1/4 X 1/2 X 1 2

10* 1955801 Washer - Teon 2

11 8001502 Nut - W/lock Washer 6-32 Rep2p 2

12A 1956011 Timer-3 Hr, 115v W/Alarm 1 March-07

12B 1956001 Timer 1hr, 115v W/Alarm 1 March-07

15 1765803 Knob-uted, 1 Screw 1.5 Dia 1

16 1936101 Indicator Lamp-green, 120v 1

17 1935301 Switch-rocker, ON-OFF-ON 1

19 1955402 Switch-rocker, DPDT ON-ON 1

20 1955401 Switch-rocker, DPDT ON-OFF-ON 1

21 1955403 Switch-rocker, SPSt Momentary 1

22 1936103 Indicator Lamp-Amber 28v 1

23 1765802 Fluted Knob W(2) Set Screws 2

24 4521566 Switch, 4A 125V Recessed Rocker 1

25 4521675 Snap Bushing, Solid .875 Mtg Hole 1

26 4521586 Overlay - Gas Regulator 1

27A 1933503 Overlay - Mech Control M+ W/3 Hr Timer Option 1 March-07

27B 4521121 Overlay - Mech Control M+ W/1 Hr Timer Option 1 March-07

30 4521671 Bracket, Control Box Slide 2

31 1918201 Fan - 110mm, 115V 1

32 4521672 Cover, Rear Electrical 1

33 1028402 Ground Lug 1

34 4521630 Transformer, 120/240V - 24V 40VA 1

35 1955101 Switch-thermal Disc, Cooling 2

36 4521585 Ignition Module, Dsi G760BAD-1 1

37 1936201 Recycling Timer, ON/OFF 1

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 66

2006 Burners & Gas Components

BURNERS & GAS COMPONENTS

Part # MPSM07 (03/24/08) Page 67

GARLAND PARTS IDENTIFICATION

Burner & Gas Components

ITEM PART # DESCRIPTION QUANTITY

1 1916199 W/A Tail Pipe - Standard 1

2 1916198 W/A Tail Pipe - Deep 1

3 1026703 1/2 X 90 Degree Elbow 2

4 1004646 Short Nipple 1/2 NPT X 4 1

5 1004645 Short Nipple 1/2 NPT X 3-1/2 2

6 4521708 Valve, Ball Shuto 1/2” NPT 1

7 1026733 1/2 NPT Street Elbow 90 Deg 1

8 1026903 Union 1/2 NPT - Raw 1

9 1004640 Close Nipple 1/2 NPT X 1 1

10 4520691 Bracket, Gas Valve Mtg 1

11 1754901 Valve - Basotrol Dual (G96) Nat Gas 1

12 1754902 Valve - Basotrol Dual (G96) LP Gas 1

13 1038401 Hex Seal Bushing 1/2 X 3/8 1

14 1027499 Male Connector Assy 3/8 X 7/16 1

15 4521715 Tubing, Gas Valve To Manifold 1

16 1004849 Bell Reducer - 3/4 NPT To 1/2 NPT 1

17 4521463 Burner Pack, DSI MP 80k Nat 1

18 4521465 Burner Pack, DSI MP 60k LP Converted 1

19 4521466-03 Orice, DSI MP 80k Natural #46 4

20 4521466-02 Orice, DSI MP 60k LP #55 4

21 4523415 Pilot – DSI Burner Pack 1

22 4523414 Igniter, DSI Burner Pack 1

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 68

Revised_Interior Componets Gas

INTERIOR COMPONENTS

MOISTURE PLUS (GAS)

Part # MPSM07 (03/24/08) Page 69

GARLAND PARTS IDENTIFICATION

Interior Components - Gas

ITEM PART # DESCRIPTION QUANTITY

1 1784302

Oven Vent Cap – 60K BTU

Propane Gas

4518320 Motor Assembly – 208/240 Volt 1

4518319 Motor Assembly – 120 Volt

Motor or Motor Wheel Not Available Separately

3 4521019 Frame, Light Box Cover 1

4 1676901 Glass – Duplate 1

5 4521022 Gasket – Light Glass 1

6 1025801 Socket Lamp, R7S 1

1623901 Lamp – 100 Watt, 120 Volt 1

1623902 Lamp – 100 Watt, 208/240 Volt 1

8 1906002 Probe – Flange Mount 1

8A* 1906003 Probe Extension Cable 1

9 1933407 Bracket – Probe Shield 1

10 1930203

Restrictor Plate – 60K BTU

Propane Gas

11 1930298 Duct Assembly 2

12 1930199 Fan Cover Assembly 1

13 4521648 Fastener, Bae T-Bolt 2

14* 1014500 Blower Inlet Cover 1

15 1765212 Rack Guide Clip 8

1922101 Rack Guide – 13 Position, Standard 2

1922102 Rack Guide – 13 Position, Deep 2

1922211 Oven Rack – Standard 6

1922212 Oven Rack – Deep 6

18 4520295 Bae Spacer S/S (2-3/4”) 4

19 1935906 Nut-Hex S/S 1/4”-20 2

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 70

2006 Door Components (Gas)

OUTE R DOOR ONLY INNER DOOR NO HANDLE

COMPLETE DOOR

WITH HANDLE

DOOR COMPONENTS - GAS

MOISTURE +

Part # MPSM07 (03/24/08) Page 71

GARLAND PARTS IDENTIFICATION

Door Components

ITEM PART # DESCRIPTION QTY UP TO FROM

1A 4522138 Outer Door Assembly 1

1B 4522755 Kit Mp Inner Door Without Handle 1

1C 4522331 Door Assembly W/window - Mechanical Handle 1 July-06

2 1936301 Handle Door Edgemount M+ Complete W/Catch 1

2A 4522371 Kit - Magnetic To Mechanical Door Handle 1

Note: Magnetic Handle P/N 4521255 NLA. M+ Units Manufactured With The

Magnetic Handle Will Require Kit P/N 4522371

3 4522136 Spacer, MP Mechanical Handle 1

4A 4520808 B/a Plate, Door Bushing MP Top 1

4B 4520809 B/a Plate, Door Bushing MP Bottom 1

5 1923201 Decorative Ring 1

6A 1925101 Cam – Door Switch 1

6B 8003802 Set Screw 10-24 X 3/8 2

7A 4516133 Bracket – Door Switches M+ 1

7B 8003212 MSCR -PH-PHIL 6-32 X 1-1/2” STL 2P 4

7C 8001502 Nut W/washer 6-32-KEP 4

8A 1855603

Door Switch – 1 Amp Deluxe Gas Oven -

Control Series (Electronic Controls)

8B 4519715

Door Switch – 15 Amp Standard Gas Oven -

Control Series (Mech Controls)

9 3077100 Nameplate - Garland 7-3/8” 1

10 4521561 Gasket, MP Door Seal 1

11 4521381 Door Gasket Frame - Top & Bottom 2

12 4521382 Door Gasket Frame - Sides LT/RT 2

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 72

Revised_Plumbing Components (Gas)

DOOR COMPONENTS - GAS

MOISTURE +

Part # MPSM07 (03/24/08) Page 73

GARLAND PARTS IDENTIFICATION

Plumbing Components (Gas)

ITEM PART # DESCRIPTION QUANTITY

1 4521609 W/A Tubing Cavity Spritz 1

2 4517477 Grommet, H2O Line .313 IDX1 OD 3

3 1934903 Fitting-CC To CC, 1/4 SS 1

4 1934302 Tubing-moisture, Valve-cavity 1

5 4521608 Tubing, Rinse Water Rear 1

6 1934801 Fitting-Elbow, 1/8 NPT SS 1

7 1934311 Tubing, Water Rinse Front Std (Standard Only) 1

8 1934312 Tubing, Water Rinse Front Deep (Deep Only) 1

9 1933411 Cover, Water Connection 1

10 1934901 Fitting-1/8 NPT-CC SS 3

11 8000310 Washer-at 3/8 X 1 STL ZP 1

12 1933411 Cover, Water Connection 1

13 1933413 Enclosure, Quick Disconnect 1

14 4517930 Bushing, .25INM x .125INF 300 SS 1

15 1934401 Solenoid 1

16 1934501 Valve-regulator 1

17 1935203 Fitting-1/8 NPT Tee, SS 1

18 1934502 Pressure Guage 1

19 1933412 Bracket, Water Solenoid 1

20 1935201 Fitting-1/8NPT 1-1/2 Nipple SS 2

21 4517543 Spray Valve Assy W/10ft 1

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 74

Revised_Exterior Components (Gas)

EXTERIOR COMPONENTS - GAS

MOISTURE PLUS

Part # MPSM07 (03/24/08) Page 75

GARLAND PARTS IDENTIFICATION

Main Exterior

ITEM PART # DESCRIPTION QUANTITY

1 1925301 Cover – Upper Trim 1

2 1920002 Cover – Main Top 1

3 1920201 Cover – Body Side, Left 1

4 1936999 Outer Vent Assembly 1

6 4521061 Cover – Body Side, Right 1

8 1931801 Cover – Control Panel Left 1

4520867 Cover – Lower Trim (Hose Option) 1

4520866 Cover – Lower Trim (No Hose Option) 1

10 1927199 Leg – Caster 4

1927197 Leg – Foot Insert 4

11 1927195 Leg – Double Deck 4

12 1236100 Foot Insert 4

13 1949701 Foot Insert – Flanged 4

14 1775102 Caster Insert 4

1926501 Caster – 4” (Screw In) 2

1926502 Caster – 4” With Brake (Screw In) 2

1926521 Lo Prole Caster 3” (Bolts To Base) 2

1926522 Lo Prole Caster With Brake 3” (Bolts To Base) 2

1926531 Heavy Duty Caster 5” (Bolts To Base) 2

1926532 Heavy Duty Caster With Brake 5” (Bolts To Base) 2

17 1926802 Bracket – Upper Support 1

18 1927002 Panel – Lower Support 1

19* 1927101 Bracket – Lower Support (Not Shown) 4

20 1926902 Rack Guide 2

Stacking Kit listed below for two Moisture + Ovens or Moisture + w/MCO Ovens

21*

1937523 Kit-Stack Gas SS Legs & Feet

1937526 Kit-Stack Gas Casters

1937528 Kit-Stack Gas Lo Prole

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08)Page 76

GARLAND PARTS IDENTIFICATION

Wire Diagrams & Harnesses

PART # DESCRIPTION Model

Wire Diagrams

4521570 W/D 115V 60HZ Gas Mech Control Standard

4521571 W/D 115V 60HZ Gas Fast Control Deluxe

Wire Harness

1935002 W/H - Core Probe Deluxe

1936074 W/H - Door Switches, Mech Standard

1936076 W/H - Relay Board To Control Deluxe

4521642 W/H Lights Standard/Deluxe

4521645 W/H Door Switches Electronic Deluxe

4521574 W/H Main Wiring 115V Gas Standard/deluxe

4521575 W/H Relay Card Standard

4521576 W/H Solenoid Standard/Deluxe

4521640 W/H Water Control 200 Control Standard

4521854 W/H Control Panel Mech Standard

* NOT ILLUSTRATED

RECOMMENDED STOCK PARTS

Part # MPSM07 (03/24/08) Page 77

Part # MPSM07 (03/24/08)Page 78

Part # MPSM07 (03/24/08) Page 79

Garland MPGS10S 38" Moisture+ Standard Depth Full-Size Convection Oven

Product's Documents

User Manual

Specifications

Garland MPGS10S Questions and Answers

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