User guide

ManualsBrandsGarland ManualsStovesHO IN 1500 INDUCTION TEMPERATURE CONTROLLED BUILT-IN HOLD-LINE

Model: HO IN 1500

INSTALLATION AND

OPERATION MANUAL

GARLAND INDUCTION

TEMPERATURE CONTROLLED

BUILT-IN HOLD-LINE

with RTCSmp TECHNOLOGY

Real-time Temperature Control System

multi-point sensing

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

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

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

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superseded and is subject to change without notice.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

Summary of content (28 pages)

PAGE 1
INSTALLATION AND OPERATION MANUAL Model: HO IN 1500 GARLAND INDUCTION TEMPERATURE CONTROLLED BUILT-IN HOLD-LINE 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.
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Installation and Operation Manual RTCSmp Built-In 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. UNPACKING and PACKING SLIP The packing slip attached to the shipment contains detailed information of all components. Please retain this packing slip for future reference.
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Table of Contents RTCSmp Built-In Temperature Controlled Hold-Line WARRANTY ..................................................................................................................................... 2 UNPACKING and PACKING SLIP .................................................................................................... 2 USING THIS MANUAL .....................................................................................................................
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Safety Requirements 1 RTCSmp Built-In 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.
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Safety Requirements 1.3 RTCSmp Built-In 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.
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Safety Requirements 1.6 RTCSmp Built-In Temperature Controlled Hold-Line 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.
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Components and Features RTCSmp Built-In Temperature Controlled Hold-Line 2 Components and Features 2.1 Application The RTCSmp Install Hold-Line units are specially designed as built-in equipment for closed counters. These units are ideal for buffets, events and banqueting, providing constant and precise temperature to ensure top quality food presentations and appeal.
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Dimensions and Technical Specifications RTCSmp Built-In 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.
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Installation 4 RTCSmp Built-In Temperature Controlled Hold-Line Installation IMPORTANT 4.1 4.2  Kitchen designers and installation contractors are responsible for designing and installing correctly the appropriate support structures and ventilation system for the cooking equipment.
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Installation 4.3 RTCSmp Built-In Temperature Controlled Hold-Line  When installing the built-in unit, ensure the intake air and exhaust air are conducted separately. The intake air and exhaust air must not mix. To avoid build-up of hot exhaust air inside the cabinet, draw the exhaust air out of the cabinet. Build up of hot exhaust air will cause the induction unit to reduce power or to switch-off. The air intake temperature must not exceed 104F (40C).
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Installation 4.4 4.4.1 RTCSmp Built-In Temperature Controlled Hold-Line Heat Retaining Plate Installation Dimensions: RTCSmp HOIN1500 Induction Heat Retaining Plate (measurements in mm and [inch]) 14 [0.55] 400 [15.75] 114 [4.49] 800 [31.50] 7.5 [0.30] 400 [15.75] 800 [31.50] 772 [30.39] 100 [3.94] 110 [4.33] 200 [7.87] 200 [7.87] 100 [3.94] 90 [3.54] 52 65 [2.05] [2.56] 4.4.2 372 [14.65] 152 [5.98] 57 [2.
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Installation 4.4.3 RTCSmp Built-In Temperature Controlled Hold-Line Parallel Installation NOTE: The information provided below can only be used as a general guideline. Designers must consult their countertop suppliers when designing the appropriate support structure and clearance for the countertop and the installation.
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Installation 4.4.4 RTCSmp Built-In Temperature Controlled Hold-Line Installation Steps NOTE  Please pay attention to the orientation of the unit.  The digital displays underneath the Ceran glass are on the opposite side of the RJ45 plug connectors.  For a typical installation, the controls should be installed on the same side as the digital displays (Front). For parallel installation (see section 4.4.3), the controls are to be installed on the Left/Right side of the units.
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Installation 4.5 RTCSmp Built-In Temperature Controlled Hold-Line Control Unit Installation The induction unit comes with two control units. The cable for each control is 39” (100cm) long. There are LED Indicator Lights on the control units for the RTCSmp Hold-Line models. NOTE 4.5.1  Install the control units VERTICALLY on the cabinet panel. There are two methods to install a control unit: front-mount or back-mount onto the panel.
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Installation 4.5.2 RTCSmp Built-In Temperature Controlled Hold-Line Front-Mount To mount the control unit onto the front of the panel: 1. Drill holes and make the cut-out using the dimensions and the actual unit provided. 2. Secure the control unit to the panel with fasteners. Front Panel 4.5.3 Illustration: Measurements in mm and [inch]. Back-Mount NOTE For this type of installation, the maximum thickness of the panel must not exceed 3mm or 12 gauge.
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Installation 4.6 RTCSmp Built-In Temperature Controlled Hold-Line 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.
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Function Test 5 RTCSmp Built-In 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. Do not continue if the glass-top is cracked or broken. Immediately CAUTION switch off the unit and if possible and safe, disconnect it from the power outlet.
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Operating Instructions 6 RTCSmp Built-In 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.
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Operating Instructions  RTCSmp Built-In Temperature Controlled Hold-Line 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.  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.
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Operating Instructions 6.3 RTCSmp Built-In Temperature Controlled Hold-Line Temperature Control and Display Set the desired temperature 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). The digital Display underneath the Ceran glass shows the set and current temperatures. ON-Position Any position where “0”/Line is not pointing straight up. OFF-Position “0” / Line is pointing straight up.
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Cleaning 7 RTCSmp Built-In Temperature Controlled Hold-Line Cleaning The cleaning of the Ceran glass is identical to cleaning other similar glass surfaces. You may use any regular glass cleaning products available from a 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.
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Maintenance 8 RTCSmp Built-In 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.
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Troubleshooting RTCSmp Built-In 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.
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line 10.2 Problems and Possible Causes Problem Pan does not heat, digital display is OFF (dark) Possible Causes No power supply. Action To Take By Operator Check the electrical supply, e.g. power cable plugged into the wall socket. Check primary fuses. Control knob is in OFF-position. Turn control knob to an ON-position. Defective induction unit.
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Troubleshooting RTCSmp Built-In 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 -...-...
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Troubleshooting RTCSmp Built-In Temperature Controlled Hold-Line NOTES 26 Part # 4532288 Rev 3 (6/11/14)
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Installation and Operation Manual RTCSmp Built-In 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.
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Installation & Operation Manual GARLAND BUILT-IN 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.