Garland S18F Series Installation, Operating & Service Instructions
Restaurant fryers
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- Installation and operation manual (24 pages) ,
- Installation and servicing manual (16 pages)
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INSTALLATION, OPERATING
& SERVICE INSTRUCTIONS
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE
VICINITY OF THIS OR ANY OTHER APPLIANCE.
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,.
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specifications), may be superseded and is subject to change without notice.
Continuous product improvement is a Garland policy, therefore design and specifications are subject to change without notice.
GARLAND COMMERCIAL INDUSTRIES
185 East South Street
Freeland, Pennsylvania 18224
Phone: (570) 636-1000
Fax: (570) 636-3903
Part # P157 (08/04)
Part # P157 (08/04)
FOR THE GARLAND
S18-F AND S18-FS SERIES
RESTAURANT FRYERS
NRTL/C
GARLAND COMMERCIAL RANGES,
LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH.
READ THE INSTALLATION, OPERATION AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
Enodis UK LTD.
Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND
Telephone: 081-561-0433
Fax: 081-848-0041
© 2004 Garland Commercial Industries, Inc.
Page 1
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Summary of Contents for Garland S18F Series
- Page 1 For Your Safety Post in a prominent location,. 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...
- Page 2 Page 2 Part # P157 (08/04)
-
Page 3: Table Of Contents
Dimensions And Specifications ........4 Introduction ..........5 Rating Plate . -
Page 4: Dimensions And Specifications
Production Capacity (per hour) Model French Fries Frozen to Done S18F 50 lbs. /23kg Frozen to Done S18SF 60 lbs./ 27kg Restaurant Fryer REAR ELECTRICAL CONNECTION 6" [152mm] 28-7/8" [733mm] 18" [457mm] " (394mm) deep Part # P157 (08/04) 240V/3ø... -
Page 5: Introduction
Its ability to cook a variety of products in large quantities makes it the most common & economical choice. The Garland restaurant series fryer is designed to be installed free standing or in battery with Garland S,SS,SU680 series ranges. Cooking larger quantities of food can be done more efficiently than small quantities. -
Page 6: Operation
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). -
Page 7: Operating Controls
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. This practice contaminates the frying compound and accelerates its deterioration. -
Page 8: Cleaning And Servicing
6. Keep the fry tank covered when not in use. This will prevent air from oxidizing the frying compound and will keep impurities out. 7. Watch for the signs of shortening break down. An unusual darkening of the shortening or smoking are the first signs of break down. - Page 9 NOTES Part # P157 (08/04) Page 9...
- Page 10 NOTES Page 10 Part # P157 (08/04)
- Page 11 NOTES Part # P157 (08/04) Page 11...
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