Garland Induction Hold-Line Counter-Top GI-HO 1500 Owner Instruction Manual

INSTALLATION AND
OPERATION MANUAL
GARLAND INDUCTION
TEMPERATURE CONTROLLED
TABLETOP HOLD-LINE
Model: HO1500
with RTCSmp TECHNOLOGY
Real-time Temperature Control System
multi-point sensing
PLEASE READ ALL SECTIONS OF THIS MANUAL AND
RETAIN FOR FUTURE REFERENCE.
CE models comply with the latest European
Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)
North American models: ETL listed in compliance
with UL 197, CSA C22.2 No.109, NSF-4
Complies with FCC part 18, ICES-001
WARNING
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY, OR DEATH.
READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT
THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND MUST BE
INSTALLED BY PROFESSIONAL PERSONNEL AS
SPECIFIED
INSTALLATION AND ELECTRICAL CONNECTION
MUST COMPLY WITH CURRENT CODES:
IN CANADA – THE CANADIAN ELECTRICAL CODE
PART 1 AND / OR LOCAL CODES.
IN USA – THE NATIONAL ELECTRICAL CODE ANSI /
NFPA – CURRENT EDITION.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent using only
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 and/or installation instructions
provided with the product or any product that has its serial number defaced, obliterated or removed, and/or which has been
modified or repaired using unauthorized parts or by unauthorized service agents. For a list of authorized service agents
and/or genuine replacement parts, please visit our website at www.garland-group.com for USA and Canada. For
international customers, please visit www.manitowocfoodservice.com. The information contained herein, including design
and part specifications, may be superseded and is subject to change without notice.
Visit our Video Gallery at
www.Garland-Group.com
Part # 4532289 Rev 2 (1/17/14)
© 2013 Garland Commercial Ranges Limited
Installation and Operation Manual
RTCSmp Tabletop Temperature Controlled Hold-Line
WARRANTY
Our warranty statements for induction products are available on-line. Please visit our
website at www.garland-group.com/minisite/service to download the latest revision. If you
might have any questions, please contact Garland.
USING THIS MANUAL
This manual contains important information regarding safety, installation, operation,
maintenance, and troubleshooting. They must be read entirely and carefully by the
installers and operators before the equipment is installed and taken into operation. This
manual must always be available for reference at the place of operation.
Throughout this manual, the induction unit type “RTCSmp Heat Retaining Hold-Line” is
referred to as “induction unit”.
DESCRIPTION OF WARNING SYMBOLS
This symbol alerts you to a hazardous situation that WILL or COULD
cause serious bodily harm or death. Be alert and implement relevant
safety precautions.
This dangerous voltage warning symbol indicates a risk of electric shock
and hazards from dangerous voltage.
CAUTION
This symbol alerts a hazardous situation, which if not avoided, COULD
cause minor to moderate personal injury or property damage. The
relevant safety precautions MUST be implemented at all times.
Electromagnetic field.
Warning
Risk of fire or electric shock
Do not open
To reduce the risk of fire or electric shock,
do not remove or open cover.
No user serviceable parts inside.
Refer servicing to qualified personnel.
CONTACTS
Garland Commercial Ranges Ltd.
1177 Kamato Road, Mississauga, Ontario, Canada. L4W 1X4
T: 1-905-624-0260 | F: 1-905-624-5669 | www.garland-group.com
USA Sales, Parts and Service
Canadian Sales
Canada or USA Parts/Service
International Sales and Service
2
1-800-424-2411
1-888-442-7526
1-800-427-6668
www.ManitowocFoodservice.com
Part # 4532289 Rev 2 (1/17/14)
Installation and Operation Manual
RTCSmp Tabletop Temperature Controlled Hold-Line
CONTENTS
WARRANTY ..................................................................................................................................... 2
USING THIS MANUAL ..................................................................................................................... 2
DESCRIPTION OF WARNING SYMBOLS ......................................................................................... 2
CONTACTS ...................................................................................................................................... 2
1
Safety Requirements .............................................................................................................. 4
1.1
1.2
1.3
1.4
1.5
1.6
Risk Involved By Disregarding Safety Information .................................................................................................. 4
Safety Instructions for Operator ..................................................................................................................................... 4
Improper Use of the Equipment ..................................................................................................................................... 5
Unauthorized Modification and Use of Spare Parts ................................................................................................ 5
Pan Detection......................................................................................................................................................................... 6
Cooking Zone Monitoring ................................................................................................................................................. 6
2
Components and Features ..................................................................................................... 7
3
Dimensions and Technical Specifications ............................................................................. 8
2.1 Application .............................................................................................................................................................................. 7
2.2 Components Included ........................................................................................................................................................ 7
2.3 Features .................................................................................................................................................................................... 7
3.1
3.2
3.3
3.4
3.5
3.6
Rating Plate ............................................................................................................................................................................. 8
Nomenclature and Model ................................................................................................................................................. 8
Electrical Specifications ...................................................................................................................................................... 8
Dimensions ............................................................................................................................................................................. 8
Operating Conditions ......................................................................................................................................................... 9
Compliances ........................................................................................................................................................................... 9
4
Installation ............................................................................................................................ 10
5
Function Test ......................................................................................................................... 13
6
Operating Instructions ......................................................................................................... 15
4.1
4.2
4.3
4.4
6.1
6.2
6.3
6.4
6.5
Location ..................................................................................................................................................................................10
Ventilation .............................................................................................................................................................................10
Adjustable Feet....................................................................................................................................................................11
Electrical Installation .........................................................................................................................................................11
Proper Induction Serving Pans ......................................................................................................................................15
Proper Placement of Cookware ....................................................................................................................................16
Temperature Control and Display................................................................................................................................16
No Pan No Heat ...................................................................................................................................................................17
When Unit is Not In Use ...................................................................................................................................................17
7
Cleaning ................................................................................................................................. 18
8
Maintenance.......................................................................................................................... 19
9
Important Rules .................................................................................................................... 19
10 Troubleshooting ................................................................................................................... 20
10.1 Common causes for induction unit failure ...............................................................................................................20
10.2 Problems and Possible Causes ......................................................................................................................................21
10.3 Troubleshooting with Error Codes (for Service Technicians) ............................................................................22
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3
Safety Requirements
1
RTCSmp Tabletop Temperature Controlled Hold-Line
Safety Requirements
WARNING
This product contains chemicals known to the State of California to cause cancer.
Installation and servicing of this product could expose you to airborne particles of glass
wool / ceramic fibers. Inhalation of airborne particles of glass wool / ceramic fibers is
known to the State of California to cause cancer.
IMPORTANT
Warning labels mounted directly on the induction unit must be observed at all times and
kept in a fully legible condition.
IMPORTANT
To ensure your working environment is safe, you must follow all of the safety instructions
contained in this manual, the existing national regulations for accident prevention with
electrical systems, as well as any relevant company-specific safety instructions.
The induction unit should only be used if and only if the
installation of the electrical system is fitted by an approved
installation contractor in accordance with specific national and
local regulations.
1.1
Risk Involved By Disregarding Safety Information
Disregarding the safety instructions may cause harm to people, the surroundings, and the induction unit. Garland
is not responsible for any damages or personal injury caused by failure to observe the safety requirements. Risks
involved when disregarding safety precautions may include:
1.2
•
Death or injury caused by electric shock.
•
Injury due to burns from contacting overheated cooking surface, cookware, or oil and grease.
•
Damage to the induction unit caused by using unsuitable cookware.
Safety Instructions for Operator
Please follow the following rules to avoid personal injuries and property damages:
4
•
When the unit is in use, heat transfers from the cookware to the glass-top; the glass-top can become hot. To
avoid burn injuries, do not touch the heating area when the unit is in use.
•
The induction unit heats up cookware quickly. Do not leave an empty pan on the unit and do not leave the
unit unattended during operation.
•
If the glass-top is cracked or broken, switch off the induction unit immediately and if possible and safe,
disconnect it from the power supply. Do not touch any parts inside the induction unit.
•
Do not put any other items on the glass cook-top except non-empty induction cookware.
o
Do not leave any object such as paper, cardboard, or cloth between the cookware and the cooking
surface, as this might start a fire.
o
Metallic objects are heated up very quickly when placed on the induction unit when it is in use. Do
not place any objects such as closed cans, aluminum foil, cutlery, jewelry, or watches on the
induction unit.
Part # 4532289 Rev 2 (1/17/14)
Safety Requirements
1.3
RTCSmp Tabletop Temperature Controlled Hold-Line
o
Do not place credit cards, phone cards, tapes, or any objects sensitive to magnetism on the cooking
surface.
o
Do not place plastic vessels and aluminum objects such as aluminum foil on the glass-top.
•
Persons with a cardiac pacemaker should consult their doctor whether they are safe near an induction unit.
•
If the power cord is damaged, have it replaced immediately by an approved service technician.
•
Ensure liquid cannot enter into the induction unit. Do not let water or food overflow the cooking area. Do not
use hoses to clean or power wash the induction unit or its vicinity.
•
The induction unit has an internal air-cooling system. Do not block the air intake and exhaust openings with
objects such as cleaning cloths or containers. Any obstruction to the air intake and exhaust could cause the
unit to overheat and to switch off.
•
Switch the unit OFF if you take the cookware away for a while. This will prevent the heating process to start
automatically and unintentionally when a pan is placed back on the heating area. If any person needs to use
the induction unit, he/she will have to turn the unit ON intentionally.
•
A dirty air filter blocks the fresh air inlet. The Air Inlet Filter should be cleaned at least once a week (dishwasher safe) or as often as necessary. Wipe the filter dry before putting it back into the unit.
•
Remove immediately any food residuals from the glass-top.
•
Use only induction suitable cookware with proper size and made of proper material. The induction suitable
cookware should also be in good condition without any uneven, arched or partially detached bottoms.
•
Protect the induction unit from steam if the unit is placed next to high steam emitting equipment such as
pasta cookers, steamers, and water bath.
•
Do not place the induction unit next to a heat producing unit such as an oven or a deep fryer.
Improper Use of the Equipment
The reliability of the induction unit can only be guaranteed when it is used properly. The induction unit must
always be operated within the limits provided in the technical specifications. Please refer to section 9 Important
Rules of using induction equipment.
1.4
Unauthorized Modification and Use of Spare Parts
Please contact the manufacturer if you intend to make any changes on the induction unit. For safety reasons,
always use genuine parts and accessories approved by Garland. Any unauthorized modification as well as any
installation of unapproved components will void all warranty.
Part # 4532289 Rev 2 (1/17/14)
5
Safety Requirements
1.5
RTCSmp Tabletop Temperature Controlled Hold-Line
Pan Detection
Energy is transferred to cookware when the induction system detects a suitable pan on the heating area. The
digital display signals to communicate the Pan Detection process.
•
When the unit is ON without any pan on the hob, the display shows the current temperature without a
dot; the unit is in pan detection mode.
•
As soon as a pan is put on the hob, the heating process is engaged and the display shows the current
temperature with a dot flashing.
•
However, if the unit is not detecting any pan, the current temperature is shown without a dot.
NOTE: Pan with a bottom diameter smaller than 5” (12 cm) is not detected by the system.
1.6
Cooking Zone Monitoring
Each cooking zone is monitored by multiple temperature sensors beneath the glass cook-top. The sensors can
detect overheated empty pans or overheated oil and grease. When this occurs, the system stops the energy
supply to the pan. You must turn the unit off and let it cool down before restarting it.
CAUTION
6
To avoid burn injuries, do not touch the unit when a pan is
overheated and take all the necessary precautions when removing
the overheated pan.
Part # 4532289 Rev 2 (1/17/14)
Components and Features
RTCSmp Tabletop Temperature Controlled Hold-Line
2
Components and Features
2.1
Application
The RTCSmp Tabletop Hold-Line units are ideal for buffets, events and banqueting, providing constant and
precise temperature to ensure top quality food presentations and appeal. Temperature adjustment within a large
temperature range (122-212oF / 50-100oC) allows for flexibility and precise food temperature requirements. To
guarantee the induction units’ reliability and performance, please observe all safety, installation, and operation
requirements mentioned in this manual.
2.2
2.3
Components Included
•
1 RTCSmp Induction Tabletop Heat Retaining Unit with Cord and Plug.
•
Installation and Operation Manual.
Features
Built with a robust construction, the RTCSmp Hold-Line units are compact and powerful with a revolutionary
RTCSmp-Technology (Realtime Temperature Control System with Multi-Point sensing). The RTCSmp Technology
monitors the energy supply, the state of the induction coil, power board, CPU, and the cooking zone in realtime.
Please review the following features this induction unit offers:
•
Engineered specifically for warm holding applications.
•
Compact, light weight and low profile design with controls on the bottom of the unit.
•
Integrated cooling fan keeps electronics cool.
•
Air deflector prevents hot exhaust air to be pulled back into the unit.
•
Removable and dishwasher-safe air intake filter.
•
Two heat zones.
•
High impact Ceran® glass-top with two highly visible digital displays beneath to show the set and the current
temperatures.
•
Thermostatically controlled overheat sensor shuts off the unit preventing damage from pans cooking dry.
•
Instant energy transmission to the cookware only, not to the surrounding air.
•
Electronic output limitation continually monitors the energy transfer to the cookware, ensuring the most
efficient energy transfer possible.
•
The control unit regulates the temperature in an increment of 5oF(1oC), from 122-212oF / 50-100oC.
•
Simple to operate. Adjust power level simply by turning the knob.
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7
Dimensions and Technical Specifications
RTCSmp Tabletop Temperature Controlled Hold-Line
3
Dimensions and Technical Specifications
3.1
Rating Plate
The rating plate specifies important information such as model number,
serial number, and electrical specifications. The rating plate is affixed to
the bottom of the unit, next to the air intake and air deflector.
3.2
Nomenclature and Model
Series
HO = Hold Line
3.3
Power (Watt)
1500
Voltage (Volt)
120
Model
HO1500-120
Electrical Specifications
Model
Voltage
Power
No. of Heat Retaining Zones
HO1500 120 V AC / 1Ph 1500 W (2x 750W) / 12A
3.4
2
Dimensions
Model
Glass Top Only (width x depth x height) Overall Dimensions (width x depth x height)
HO1500 31.50” x15.75” x0.169” (800 x400 x4 mm) 31.50” x 15.75” x 4.49” (800 x 400 x 114 mm)
Weight
17kg/ 37.5lb
Dimensions: RTCSmp Tabletop Hold-Line HO1500
8
Part # 4532289 Rev 2 (1/17/14)
Dimensions and Technical Specifications
3.5
RTCSmp Tabletop Temperature Controlled Hold-Line
Operating Conditions
Max. Tolerance of Nominal Supply Voltage
+6 /-10 %
Supply frequency
50/60 Hz
Ingress Protection class
IP X3
Minimal Diameter of Cooking Pan
5” (12cm)
Maximum Ambient Temperature
In Storage
> -4°F to +158°F (-20°C to +70°C)
In Operation >+ 41°F to +104°F (+5°C to +40°C)
Maximum Relative Air Humidity
In Storage
> 10% to 90%
In Operation > 30% to 90%
3.6
Set Temperature Range
122-212°F / 50-100°C
Clearance from Materials
Min. 1.18” / 30mm
Compliances
•
North American models:
ETL listed in compliance with UL 197, CSA C22.2 No.109, NSF-4. Complies with FCC part 18, ICES-001
•
CE models comply with the latest European Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)
Part # 4532289 Rev 2 (1/17/14)
9
Installation
4
RTCSmp Tabletop Temperature Controlled Hold-Line
Installation
IMPORTANT
4.1
•
Kitchen designers and installation contractors are responsible for designing and installing correctly the
appropriate support structures and ventilation system for the cooking equipment.
•
The installation, including electrical installation, must be carried out by registered installation contractors
only. The contractors are responsible for interpreting all instructions correctly and performing the
installation in compliance with national and local regulations. The warning signs and rating plates on the
cooking equipment must strictly be followed.
•
Read ALL SECTIONS carefully, comply with all requirements listed and ensure all inspection is done by
qualified personnel.
•
Refer to the technical data given in chapter 3 Dimensions and Technical Specifications.
•
Induction equipment that is not installed correctly will have warranty voided. See Warranty, p.2.
Location
•
•
•
•
•
•
4.2
The RTCSmp counter top unit must be installed securely on a flat, leveled and even surface. The
induction unit must be set up in a way that it cannot fall down or move to an uneven position.
Level and height adjust the unit by adjusting the feet. If necessary, secure the unit in place with the
Tabletop Self-adhesive Bottom Pads (part# 72264020). See 4.3 Adjustable Feet.
Do not place the induction unit on or near a hot surface or any heat producing equipment such as an
oven or a deep fryer.
Protect the induction unit from steam if the unit is placed next to high steam emitting equipment such as
pasta cookers, steamers, and water bath.
Allow easy access to the temperature control knobs and the ON/OFF switch on the bottom of the unit.
Keep the induction unit away from combustible materials, vapors or liquids.
Ventilation
Proper cool air intake and ventilation is essential to the reliability and functioning of the induction unit. Please
ensure all requirements listed below are met:
10
•
This induction unit is equipped with an internal air cooling system. Ensure the air supply and air exhaust
outlets are not blocked. Clearance: minimum 1.18” (30mm).
•
Ensure the induction unit does not take in hot ambient air from other surrounding units and appliances,
especially when the installed location of the unit is close to a heat generating equipment such as a fryer
or an oven.
•
The air intake temperature must not exceed 104°F (40°C).
Part # 4532289 Rev 2 (1/17/14)
Installation
4.3
RTCSmp Tabletop Temperature Controlled Hold-Line
Adjustable Feet
•
4.4
•
•
The feet (provided) on the countertop unit are
height-adjustable and lockable. (Feet Complete
Assembly part# 95000120)
There are non-slip rubber pads on the feet.
Optional: the feet can be inserted into the
Tabletop Self-Adhesive Foot Pads (part#
72264020). These pads can be affixed onto the
counter surface.
•
To adjust the height of the unit, simply rotate the feet to raise or lower the unit.
•
To lock the feet into position, rotate the plastic locks counter-clockwise and tighten them against the
bottom of the unit.
Electrical Installation
IMPORTANT
•
Refer to the specifications in chapter 3 Dimensions and Technical Specifications AND the rating
plate/instruction labels on the unit. Always refer to the rating plate/instruction labels on the unit to
verify the electrical data. Rating plate/label information overrides the information listed in this manual.
•
Check and ensure that the supply voltage and the line current match the specifications given on the
rating plate. A stable mains supply must be provided.
CAUTION
Wrong voltage will damage the induction unit. Follow strictly
the specifications on the rating plate.
•
The electrical connections must satisfy the national and local electrical codes.
•
If ground fault current protective switches are used, they must be provided with selective activation and
designed for a minimum fault current of 30mA. Multiple generators with a mains connection must not be
connected to a single fault current protective switch.
•
This induction unit is equipped with a power cable which can be connected with the necessary plug to
the socket. Ensure the plug is easily accessible for disconnecting from the power supply. Put the control
knob in the 0 (OFF) position BEFORE connecting to the electrical supply.
Part # 4532289 Rev 2 (1/17/14)
11
Installation
RTCSmp Tabletop Temperature Controlled Hold-Line
To setup the unit for operation:
1.
The ON/OFF switch is on the bottom of the unit, next to the air filter.
Ensure the ON/OFF switch is at the OFF-position.
2.
Remove all objects from the glass top and check that the glass-top is neither cracked nor broken.
CAUTION
12
Do not continue if the glass-top is cracked or broken.
Contact an authorized service agency for assistance.
3.
Connect the unit to the power supply.
4.
Perform the Function Test. See chapter 5 Function Test.
Part # 4532289 Rev 2 (1/17/14)
Function Test
5
RTCSmp Tabletop Temperature Controlled Hold-Line
Function Test
IMPORTANT
CAUTION
•
When the unit is in use, the cookware will warm up the glass-top. To
avoid burn injuries, do not touch the glass-top.
Remove all objects from the glass-top and verify that the glass-top is not cracked or broken.
CAUTION
Do not continue if the glass-top is cracked or broken. Immediately
switch off the unit and if possible and safe, disconnect it from the
power outlet. Contact a Factory Authorized Service agency.
•
Before carrying out the function test, the user must understand how to operate the unit.
•
Always use a pan or a chafing dish suitable for induction cooking, having a bottom diameter of at least
5”(12cm).
•
See 6.1 Proper Induction Serving Pan and 6.2 Proper Placement of Serving Pan.
•
NEVER LEAVE AN EMPTY PAN ON AN INDUCTION HOB.
To perform a function test:
1.
Turn the unit ON using the ON/OFF switch on the bottom of the unit.
2.
The RTCSmp HO 1500 unit has two heating zones. Put some water in the induction pan and place it in
the center of a heating zone.
3.
Turn the control knob to select a temperature between 122-212oF (50-100oC). The digital display
underneath the Ceran® glass shows the selected temperature followed by a dot
seconds, the display shows the actual temperature followed by a blinking dot
energy is being transferred to the pan and the water is heated.
NOTE
4.
. Within 2
. This means
If you are using both heating zones at the same time, note that power is cycled from one zone
to another. This means when the left zone is active and the dot blinks, the right zone is dormant
and its temperature is shown without a dot, and vice versa. This is normal.
Take the pan away from the heating zone and power transmission stops. The displays shows the current
temperature without a dot, for example
5.
Place the pan back on the heating area and the heating process starts again; the dot blinks.
6.
Turn the control knob to the lowest position. If the temperature is over 122oF (50oC), the display shows
“hot”. Otherwise, the display is off.
7.
Use the ON/OFF switch to turn the power off.
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13
Function Test
RTCSmp Tabletop Temperature Controlled Hold-Line
When the knob is in an ON-Position and the display remains off, check:
•
Is the induction unit connected to the power supply?
•
Is the control knob in an ON-Position?
If the point blinks but the pan is not heated up, or the display shows the temperature without a blinking point:
•
Are you using a suitable pan or dish? See section 6.1 Proper Induction Serving Pan.
•
Is the pan placed in the center of the heating area? See section 6.2 Proper Placement of Serving Pan.
For further assistance, see chapter 10 Troubleshooting or call a Factory Authorized Service agency.
14
Part # 4532289 Rev 2 (1/17/14)
Operating Instructions
6
RTCSmp Tabletop Temperature Controlled Hold-Line
Operating Instructions
IMPORTANT
•
Induction units are more powerful, heat up pans quicker, and cook food faster than conventional cooking
equipment. Your induction unit will require different use and care than other conventional equipment. Do
not operate the induction equipment without reading this manual and follow all safety requirements. Refer
to chapter 1 Safety Requirements.
•
This appliance is for professional use and shall be used only by qualified personnel.
CAUTION
Do not put any empty cookware on the hob when the induction unit is ON. The
induction unit heats up empty pans very quickly. Overheated empty pan can
cause personal injury and damages to cookware and the induction unit. To
avoid overheating, always put food products or oil into the pan before turning
the induction unit on.
•
Induction unit offers short cooking time. When you turn the power level up, the temperature of the pan and
its contents is changed quickly. Therefore especially when you heat up oil or grease, check the cooking
process frequently to prevent the oil or grease from overheating and burning.
•
BROIL-DRY PROTECTION
The RTCSmp electronic temperature control monitors overheating at the pan base. When an overheated pan
(overheated oil, empty pan) is detected, energy transfer from the generator to the pan will be stopped
immediately. You must turn the unit off, let it cool down before re-starting the unit.
6.1
Proper Induction Serving Pans
IMPORTANT
Using unsuitable cookware on the induction unit can cause the unit to fail prematurely, void
your warranty, or incur high service costs.
•
The RTCSmp HO 1500 has two heat zones and ten sensors beneath the glass top. It is engineered to use with
a large variety of induction standard pans, Gastronorm serving pans, and chafing dishes. Garland has carefully
selected a range of special induction serving pans for purchase. Please contact your dealer for details.
•
IMPORTANT: CONDITION OF COOKWARE
Pans with layer separation (outward and inward bubbles), arching or partially detached bottoms must be
replaced. When these pans are used, the sensors under the glass-top cannot detect temperature correctly.
These pans will overheat the sensors below and eventually will damage them. Illustration below shows
examples of good and bad pans in cross-sections.
•
Material
Use cookware made of conductive and magnetic materials. If the pan bottom attracts a magnet,
the pan is suitable for induction cooking. Look for cookware that is labeled “suitable for induction”
or is marked with an induction compatible symbol.
Part # 4532289 Rev 2 (1/17/14)
15
Operating Instructions
•
RTCSmp Tabletop Temperature Controlled Hold-Line
Size
Minimum size: The bottom of the chafing dish or pan must have a diameter of at least 5” (12cm). Otherwise,
the sensors will not sense the pan properly.
Do not use oversized pans on the induction unit. The bottom of the pan must fit the glass. A hot, oversized
pan may damage the electronic components inside the induction unit.
6.2
Proper Placement of Cookware
The RTCSmp Hole-Line 1500 model has two heat-zones. Each heat-zone is equipped with the latest RTCSmp
sensor technology which enables temperature controls in realtime. There are ten sensors underneath the glasstop; five sensors for each heat-zone. To obtain optimal results from the sensors, always place the pan in the center
of the heat-zone.
6.3
16
Temperature Control and Display
•
Turn the power on with the ON/OFF switch.
•
The RTCSmp Tabletop HO 1500 unit has two heating zones, which can be controlled separately. The desired
temperature can be set by turning the control knob and the unit is immediately ready for operation.
•
You can adjust the temperature in an increment of 5oF (1oC), from 122-212oF (50-100oC).
Part # 4532289 Rev 2 (1/17/14)
Operating Instructions
RTCSmp Tabletop Temperature Controlled Hold-Line
Digital Display:
•
Temperature followed by a dot: When you turn the control knob, the digital display shows
the selected temperature followed by a dot. Within 2 seconds, the display will show the actual
temperature.
•
Temperature followed by a blinking dot: The blinking dot indicates the induction zone is
active and the current temperature is displayed. This means the system has detected a pan in the heating
zone and energy is being transferred to the pan.
•
Temperature without a dot: The display shows the actual temperature and the induction coil
is dormant. This means no energy is being transferred.
•
To shutdown the unit, simply turn the ON/OFF switch to the OFF-position.
NOTE
6.4
If you are using both heating zones at the same time, note that power is cycled from one zone to
another. This means when the left zone is active and the dot blinks, the right zone is dormant and its
temperature is shown without a dot, and vice versa. This is normal.
No Pan No Heat
When a temperature is selected, the induction unit only transmits energy when a pan is placed in the heating
zone. If you remove the pan from the heating zone, power transfer to the pan stops immediately. If the pan is put
back in the heating zone, power is transferred to the pan again.
Note that pan with a bottom diameter smaller than 5”(12 cm) is not detected by the system.
After switching the unit off, there is no heat retained inside the unit.
6.5
When Unit is Not In Use
Best Practice: If the induction unit is not in use, ensure the ON/OFF switch is in the 0 (OFF) position.
•
Switch the unit OFF if you take the cookware away for a while. This will prevent the heating process to
start automatically and unintentionally when a pan is placed back on the heating area. If any person
needs to use the induction unit, he/she will have to turn the unit ON intentionally.
Part # 4532289 Rev 2 (1/17/14)
17
/Cleaning
7
RTCSmp Tabletop Temperature Controlled Hold-Line
Cleaning
The cleaning of the Ceran® glass is identical to cleaning other similar
glass surfaces. You may use any regular Ceran® glass cleaning
products available from a grocery or hardware store.
CAUTION
Ensure no liquid can get into the induction unit.
Do not use hoses to clean or power wash the
induction unit or its vicinity.
IMPORTANT
•
DO NOT USE: corrosive or abrasive cleaning agents, such as grill sprays, oven sprays, stain removers, rust
removers, scouring powder, and rough sponges.
•
Let the Ceran glass cook-top cool down before cleaning.
•
Ensure to remove all residues of cleaning agents from the glass cook-top. Use a clean moist cloth to wipe
off any such residues.
IMPORTANT Air Intake Filter
A dirty, blocked air intake filter can cause electronic damage to the induction unit. The Air Intake Filter is
inserted into the holder on the bottom of the unit. Check and clean the filter at least once a week or as often
as required. The Air Intake Filter is dishwasher-safe. Ensure the filter is DRY before putting it back into the
unit.
Glass Cleaning
1.
Use razor blade scrapers or non-scratching sponges to remove all residues on the glass.
When scraping, ensure you angle your
razor blade scraper at about 20o to 30o
from the glass.
2.
18
Wipe the glass clean with a damp cloth.
Part # 4532289 Rev 2 (1/17/14)
Maintenance
8
RTCSmp Tabletop Temperature Controlled Hold-Line
Maintenance
CAUTION
Maintenance and servicing work other than cleaning
as described in this manual must be done by an
authorized service personnel.
Do not open the induction unit – dangerous
electric voltage inside!
The induction unit may only be opened by an
authorized service personnel.
A good maintenance of the induction unit requires regular cleaning, care and servicing. The operator has to
ensure all components relevant for safety are in perfect working order at all times.
Best Practice: The induction unit is to be examined once a year by an authorized technician.
9
Important Rules
Six Simple rules to ensure reliable and repeatable performance of your induction unit:
•
Keep kitchen temperature below 105°F (40°C).
•
Never place your induction units next to any grease generating or heat generating equipment.
•
Clean the intake filter at least once a week or as often as required.
•
Use only pans that fits the glass, do not use oversized pans.
•
Never pre-heat the pan. Place the pan on the cooking area only when you are ready to cook.
•
Do not use dented pans; it will cause damages to the electronics.
Part # 4532289 Rev 2 (1/17/14)
19
Troubleshooting
RTCSmp Tabletop Temperature Controlled Hold-Line
10 Troubleshooting
Do not open the induction unit – dangerous electric
voltage inside!
The induction unit may only be opened by an
authorized service personnel.
CAUTION
STOP and DO NOT USE the induction unit if any
part of the unit is cracked or broken. Turn off the
induction unit immediately and if possible and safe,
disconnect the unit from the power supply. Do not
touch any parts inside the unit.
10.1 Common causes for induction unit failure
One or more of the following conditions may affect the function or contribute to the failure of the induction unit:
•
Using unsuitable cookware such as non-induction pans or oversized pans.
•
High ambient temperature.
•
Inadequate ventilation causing hot air to re-enter the induction unit through the air intake slots.
•
Dirty air intake filter.
•
Empty pans are left on the cook-top when the unit is ON.
Symptoms
When a malfunction occurs, the induction unit may be in one of the following states:
•
The induction unit stops working immediately.
•
The induction unit continues to work in a power reduction mode.
•
The induction unit continues to work as usual.
When the display shows an error code (e.g. E04), record the error code and contact your authorized service
agency.
Corrective steps
Use the following sections to locate the problem area(s) and to take only the corrective action(s) indicated. Ensure
you exercise safety precautions at all time.
Only an authorized service technician would have the training and correct tools to diagnose the internal
components accurately and thoroughly. Contact a Factory Authorized Service agency for assistance. For a list of
Garland authorized service agencies, please visit our website www.garland-group.com.
20
Part # 4532289 Rev 2 (1/17/14)
Troubleshooting
RTCSmp Tabletop Temperature Controlled Hold-Line
10.2 Problems and Possible Causes
Problem
Pan does not heat, 7segment display is OFF
(dark)
Possible Causes
No power supply.
Control knob is in OFF-position.
Defective induction unit.
Pan does not heat.
Pan is too small.
If an error code is shown,
see next section.
Pan is not placed in the heating
zone; pan is not detected by sensor.
Unsuitable pan.
Defective induction unit.
Poor heating, 7-segment
display is ON (shining).
Pan is not suitable.
Air-cooling system obstructed.
Ambient temperature is too high;
the cooling system is not able to
keep the induction unit in normal
operating conditions.
Defective induction unit.
Unit does not react to
control knob positions
Defective control switch.
Power/heating level seems
to be reduced, fan is
working
Power/heating level seems
to be reduced, fan does
not work
After a longer permanent
operating time,
Power/heating level seems
to be reduced
Small metallic objects (e.g.
spoon) are heated up on
the glass top.
Air-cooling system is blocked.
Internal fan is dirty.
Action To Take By Operator
Check the electrical supply, e.g. power cable
plugged into the wall socket.
Check primary fuses.
Turn control knob to an ON-position.
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Use a suitable pan with bottom diameter larger
than 5” (12cm).
Place the pan in the center of the heating zone.
Select a pan recommended for the induction
unit.
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Select a pan recommended for the induction
unit. Then compare the results.
Verify that air inlet and outlet are not
obstructed. Ensure the Intake Air Filter is clean.
Verify that no hot air is sucked in by the fan.
Reduce the ambient temperature. The intake air
temperature must be lower than 104°F (40°C).
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Verify that air inlet and outlet are not
obstructed. Ensure the Intake Air Filter is clean.
Contact your authorized service agency.
Defective fan or fan control.
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Overheated induction coil; cooking
area is too hot.
Overheated oil in pan.
Pan is empty.
Switch the unit off. Safely remove pan. Wait
until the heating zone has cooled down before
turning the unit ON again.
Pan detection circuit is defective.
Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
NOTE: The fan starts when the ambient temperature in the control area exceeds 131ºF/55ºC. At heat temperatures
higher than 158ºF/70ºC, the controller automatically reduces the power to keep the unit in normal operating
conditions. The cooker runs in a non-continuous mode. This mode can be heard.
Part # 4532289 Rev 2 (1/17/14)
21
Troubleshooting
RTCSmp Tabletop Temperature Controlled Hold-Line
10.3 Troubleshooting with Error Codes (for Service Technicians)
To obtain the internal data and error code for troubleshooting, you need an IR Adapter, proper connectors, and
software. The table below is a reference guide. For further information and assistance, please contact Garland
Technical Service.
Error Code
E03
-...-...
Possible cause
Overheated heat sink
Overheated heating zone
Action to take
Let unit cool down
Check air filter and air flow
Verify that air inlet and outlet are not
obstructed with objects. Clean air filter
Let unit cool down. Check air filter and air flow
Error on power switch
Check potentiometer and its wiring.
Overheated electronic
Let unit cool down. Check air filter and air flow
Ambient temperature too high (the
cooling system is not able to keep the
unit in normal operating conditions)
Communication BUS
Verify that no hot air is sucked in by the fan
Reduce the ambient temperature, the air inlet
temperature must be lower than 40ºC/110ºF
Check all wiring.
Warning temperature heat sink
Reduce the adjusted temperature
Reduce the ambient temperature, the air inlet
temperature must be lower than 40ºC/110ºF
Verify that air inlet and air outlet are not
obstructed with objects
Check fan function
Reduce the adjusted temperature
Reduce the ambient temperature, the air inlet
temperature must be lower than 40ºC/110ºF
Verify that air inlet and air outlet are not
obstructed with objects
Check fan function
Let unit cool down. Reduce the adjusted
temperature. Check sensor 1.
Let unit cool down. Reduce the adjusted
temperature. Check sensor 2.
Let unit cool down. Reduce the adjusted
temperature. Check sensor 3.
Let unit cool down. Reduce the adjusted
temperature. Check sensor 4.
Let unit cool down. Reduce the adjusted
temperature. Check sensor 5.
Air-cooling system obstructed
E04
-....-....
E05
-. . . . .-. . . . .E06
-......-......
E10
-.......-.......
E12
-........-........
22
E30
-........-........
Interior temperature too high (central
unit)
E41
-........-........
E42
-........-........
E43
-........-........
E44
-........-........
E45
-........-........
Overheated Temperature-Sensor1
Overheated Temperature-Sensor2
Overheated Temperature-Sensor3
Overheated Temperature-Sensor4
Overheated Temperature-Sensor5
Part # 4532289 Rev 2 (1/17/14)
Installation and Operation Manual
RTCSmp Tabletop Temperature Controlled Hold-Line
CORRECT DISPOSAL OF THIS PRODUCT
This marking
shown on the product indicates that the
product should not be disposed as household waste or regular
commercial waste. Instead it shall be handed over to the
applicable collection point for the recycling of electrical and
electronic equipment. By ensuring this product is disposed
correctly, you will help prevent potential harm to the environment
or human health, which could otherwise be caused by
inappropriate waste handling of this product.
For more detailled information regarding recycling of the product,
please contact your local city office, your waste disposal service or
your equipment dealer.
IMPORTANT
Induction units, sent for disposal, can be
brought back into operation and their use should be avoided.
NOTE
The unit is built with common electrical,
electromechanical, and electronic parts. No batteries are used.
NOTE
The owner and operator are responsible for the proper
and safe disposal of the induction unit.
Part # 4532289 Rev 2 (1/17/14)
Page 23
Installation & Operation Manual
GARLAND TABLETOP TEMPERATURE CONTROLLED INDUCTION HOLD-LINE with RTCSmp TECHNOLOGY
Garland Commercial Ranges Ltd.
1177 Kamato Road, Mississauga,
Ontario, CANADA L4W 1X4
T. 1-905-624-0260
F. 1-905-624-5669
www.garland-group.com
USA Sales, Parts and Service 1-800-424-2411
Canadian Sales 1-888-442-7526
Canada or USA Parts/Service 1-800-427-6668