Garland Fryer S18 F User Manual

INSTALLATION, OPERATING  
& SERVICE INSTRUCTIONS  
FOR THE GARLAND  
S18-F AND S18-FS SERIES  
RESTAURANT FRYERS  
WARNING:  
IMPROPER INSTALLATION, ADJUSTMENT,  
FOR YOUR SAFETY  
ALTERATION, SERVICE OR MAINTENANCE CAN  
CAUSE PROPERTY DAMAGE, INJURY OR DEATH.  
READ THE INSTALLATION, OPERATION AND  
MAINTENANCE INSTRUCTIONS THOROUGHLY  
BEFORE INSTALLING OR SERVICING  
DO NOT STORE OR USE GASOLINE OR OTHER  
FLAMMABLE VAPORS OR LIQUIDS IN THE  
VICINITY OF THIS OR ANY OTHER APPLIANCE.  
THIS EQUIPMENT.  
PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE.  
THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED  
BY PROFESSIONAL PERSONNEL AS SPECIFIED.  
For Your Safety Post in a prominent location,.  
NRTL/C  
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  
specifications), may be superseded and is subject to change without notice.  
Continuous product improvement is a Garland policy, therefore design and specifications are subject to change without notice.  
GARLAND COMMERCIAL INDUSTRIES GARLAND COMMERCIAL RANGES,  
Enodis UK LTD.  
185 East South Street  
Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND  
Telephone: 081-561-0433  
LTD.  
Freeland, Pennsylvania 18224  
1177 Kamato Road, Mississauga, Ontario L4W 1X4  
Phone: (570) 636-1000  
Fax: 081-848-0041  
CANADA  
Fax: (570) 636-3903  
Phone: 905-624-0260  
Fax: 905-624-5669  
Part # P157 (08/04)  
© 2004 Garland Commercial Industries, Inc.  
 
TABLE OF CONTENTS  
Dimensions And Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4  
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Product Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Preparation Before Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5  
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Filling e Tank. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
High Temperature Cutoff/reset. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Operating Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Suggestions For Quality Fried Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Cleaning And Servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Enamelled/Painted Surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Servicing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8  
Part # P157 (08/04)  
Page 3  
 
DIMENSIONS AND SPECIFICATIONS  
North American (60 cycle) Electrical Loading:  
Nominal Amperes Per Line  
Total  
kW  
Model  
208V/3Ø  
240V/3Ø  
480V/3Ø  
208v/1Ø  
240V/1Ø  
X
Y
Z
X
Y
Z
X
Y
Z
S18F  
S18SF  
12  
16  
58  
77  
50  
67  
34  
49  
34  
38  
34  
49  
29  
42  
29  
33  
29  
42  
15  
21  
15  
17  
15  
21  
Export (50 cycle) Electrical Loading:  
Nominal Amperes Per Line  
Total kW  
Model  
220/380V/  
240/415V/  
220/380/3Ø  
240/415V/3Ø  
220/380V  
240/415V  
1Ø  
46  
61  
1Ø  
50  
67  
X
Y
Z
X
Y
Z
S18F  
S18SF  
10.1  
13.4  
12  
16  
16 16 16 17 17 17  
27 18 18 30 19 19  
Installation Clearances:  
Clearance to combustible surfaces  
Sides: 1” (25mm) Rear: 1-1/2” (38mm)  
DAIS Installation:  
NOTE: Many local codes exist, and it is the responsibility  
of the Owner and the Installer to comply with those codes.  
FRYER  
Production Capacity (per hour)  
Model  
French Fries  
Frozen to Done  
50 lbs. /23kg  
MAX  
2-/12"  
[64mm]  
S18F  
Frozen to Done  
60 lbs./ 27kg  
S18SF  
Frying area is 13” (330mm) wide x 15-1/2” (394mm) deep.  
34-1/2" [877mm]  
REAR ELECTRICAL  
CONNECTION  
43-3/4" [1111mm]  
6" [152mm]  
37-3/4" [959mm]  
28-7/8" [733mm]  
6" [152mm]  
18" [457mm]  
Frying area is 13" (330mm) wide x 15 1/2" (394mm) deep  
Page 4  
Part # P157 (08/04)  
 
INTRODUCTION  
You have purchased the finest Commercial cooking  
Product Information  
Equipment available. Like any fine precision built  
piece of equipment it should be given regular care and  
maintenance.  
e deep fat fryer is one of the more versatile products in  
today’s kitchen. Its ability to cook a variety of products in  
large quantities makes it the most common & economical  
choice. e Garland restaurant series fryer is designed  
to be installed free standing or in battery with Garland  
S,SS,SU680 series ranges.  
Rating Plate  
When corresponding with the factory or your equipment  
dealer regarding service problems or replacement parts,  
be sure to refer to the particular unit by the correct  
model number, including prefix and suffix letters and  
numbers and serial number. e rating plate affixed to  
the unit contains this information  
Cooking larger quantities of food can be done more  
efficientlythansmallquantities. Productiscookeddirectly  
in the oil using the lift out wire baskets supplied.  
NOTE: It is important to keep the cooking oil clean.  
e frequency of change depends on the amount of use  
and the type of products cooked.  
For proper operation, the information on the data plate  
of your new equipment must match your electrical  
supply.  
INSTALLATION  
Your new equipment must be installed and adjusted by  
a competent person in accordance with the law. Failure  
to install appliances correctly could lead to prosecution.  
IT is in your own interests and that of safety to ensure  
that the law is complied with.  
Ventilation  
e area in which the appliance is installed must be  
adequately ventilated to provide air for removal of  
steam, heat generated by the appliance, etc. the use of  
a mechanical extract system should be considered and  
conform to local codes.  
Your Garland Dealer is well qualified to provide this  
service. Periodic inspections by your dealer or a qualified  
service company are recommended to check temperatures  
and to ensure moving parts are operative. Wherever  
possible avoid overheating idle equipment, as this is the  
primary cause for increased service cost.  
Preparation Before Use  
After the fryer has been properly installed and checked  
for operation, it will be necessary to clean the protective  
coating from the tank as follows:  
1. Turn the power service disconnect switch off.  
2. Remove baskets from the fry tank.  
Location  
e fryer should be installed on a firm smooth and  
level floor designed to withstand the weight of the fully  
laden appliance. Adequate clearance must be provided  
for servicing, ventilation and proper operation. e range  
must be kept clear of combustible material. Note the  
minimum clearances marked on each appliance.  
3. Lift the element handle until the heating elements  
are in full raised position.  
Part # P157 (08/04)  
Page 5  
 
INSTALLATION Continued  
4. Lift the tank out of the fryer for cleaning. If a  
5. Replace the tank in the fryer. If the tank has the  
optional drain valve, make sure that this valve is  
tightly closed.  
special fry tank cleaner is used, carefully follow the  
manufacture’s instructions for use. A soap, vinegar  
or baking soda solution may be used for cleaning  
the tank. Rinse the tank thoroughly with clean, hot  
water and dry completely.  
6. With the circuit breakers and toggle switch on the  
fryer in the “OFF” position, turn on the power at  
the service disconnect box.  
OPERATION  
Operating Instructions  
Filling the Tank  
e S18 series fryers are equipped with a temperature  
limiting safety system. To start the fryer operating:  
Once the tank and elements have been cleaned the tank  
can be filled with oil.  
1. Turn the thermostat to the “OFF” position.  
1. If Liquid frying compound is used, fill the tank to  
the ‘Full’ mark stamped on the inside of the tank.  
Do not over fill the tank.  
2. Lift the toggle switch to the start position  
(momentarily up).  
2. If hydrogenated or solid frying compound is used,  
measure 30 lbs (13.6 kg). Pack the compound firmly  
around the heating unit. e elements must be  
completely covered with compound. Start the fryer  
and set the thermostat to 250°F (121°C). Operate at  
this temperature until the compound is completely  
melted. Operating at higher temperatures can  
scorch the frying compound.  
3. Release the switch. It will return to the run position.  
e green indicator lamp should be illuminated.  
4. Turn the thermostat dial to the desired  
temperature.  
High Temperature Cutoff/Reset  
Your Garland Fryer is equipped with a protective  
secondary thermostat. If the operating thermostat fails  
to control the temperature, the secondary (Hi-Limit)  
thermostat will take over. It will cut off power to the  
heating elements if the frying compound reaches a  
temperature greater than 430°F (221°C). e system  
cannot be reset until the frying compound drops in  
temperature by approximately 50°F (28°C). Repeating  
the starting procedure can reset the system.  
3. For optimum frying compound life, it has been  
recommendedbythemanufacturesofthecompound  
limit the maximum operating temperature to 375°F  
(190°C) on S18F models and 350°F (177°C) on  
S18SF models.  
If this condition occurs, it could indicate that the  
operating thermostat has become damaged. A qualified  
service technician should check the fryer. Continued  
operation of the fryer in this condition will deteriorate the  
frying compound and degrade the product quality.  
Page 6  
Part # P157 (08/04)  
 
OPERATION Continued  
ermostat Dial  
Degrees C  
Operating Controls  
Control Panel, Symbols and Indicators  
OVER TEMPERATURE  
(HIGH LIMIT) SYMBOL  
AND INDICATOR - RED  
START  
ON  
POWER  
SWITCH  
Safety  
It is the responsibility of the supervisor or equivalent  
person to ensure that users of this equipment wear  
suitable protective clothing and to draw attention to  
the fact that some parts will be necessity, become very  
hot and will cause burns if touched accidentally.  
HEATING SYMBOL AND  
INDICATOR - AMBER  
OFF  
POWER SYMBOL  
AND INDICATOR  
GREEN  
ermostat Dial  
Degrees C  
Suggestions for Quality Fried Products  
Clean equipment is vital to the quality of fried foods.  
Fresh uncontaminated frying compounds produce better  
fried foods.  
1. Taste the frying compound once a day. Your patrons  
do, when they eat the product.  
2. Filter the frying compound daily. Use a proper filter  
and cone or a filter system.  
3. Drain or dry foods before frying. Excessive moisture  
and water breaks down frying compound.  
4. Do not salt or otherwise season food over the fryer.  
is practice contaminates the frying compound  
and accelerates its deterioration.  
5. Do not shake breaded items over the fryer.  
Part # P157 (08/04)  
Page 7  
 
OPERATION Continued  
6. Keep the fry tank covered when not in use. is will  
change in flavour of the product and fuming also  
indicate a break down of the frying compound.  
prevent air from oxidizing the frying compound  
and will keep impurities out.  
8. Set the thermostat to 200°F (93°C) during idle  
periods. is will conserve energy and extend frying  
compound life.  
7. Watch for the signs of shortening break down. An  
unusual darkening of the shortening or smoking are  
therstsignsofbreakdown.Foaming,objectionable  
CLEANING AND SERVICING  
NOTE: is Appliance is not Protected against Water exposed surfaces when cool with mild detergent and  
Jets. Do not Clean with Water Jets.  
hot water. Stubborn residue spots may be removed with  
scouring pad. Dry thoroughly with a clean cloth.  
Stainless Steel  
Servicing  
Stainless steel should be cleaned using a mild detergent,  
a soft cloth and hot water. If it is necessary to use a non-  
metallic scouring pad, always rub in the direction of the  
grain in the metal to prevent scratching. Wash a small  
area at a time and rinse the washed area with a clean  
sponge dipped into a disinfectant and wipe dry with a  
soft clean cloth before it can dry.  
To ensure efficient and safe operation of the appliance it  
is recommended that servicing is carried out at regular  
intervals, the frequency of which will vary, depending  
on the installation conditions and usage. Usually once  
per year is adequate.  
Competent persons in accordance with the law must  
carry out servicing.  
Use only stainless steel, wood or plastic tools to scrape  
off heavy deposits of grease or oil. Do not use ordinary  
steel scrapers or knives as particles of iron may become  
embedded and rust.  
Precautions  
It is essential that the instructions in this booklet be  
strictly followed for the safe and economical operation  
of the equipment. If it is known or suspected that a fault  
exists on the appliance then it must not be used until a  
competent person has rectified the fault.  
NEVER USE STEEL WOOL.  
Enamelled / Painted Surfaces  
Establish a regular cleaning schedule. Any spills should  
be wiped off immediately. e unit should be allowed to  
cool down before cleaning any exterior surfaces. Wipe  
Page 8  
Part # P157 (08/04)  
 
NOTES  
Part # P157 (08/04)  
Page 9  
 
NOTES  
Page 10  
Part # P157 (08/04)  
 
NOTES  
Part # P157 (08/04)  
Page 11  
 
 

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