Garland Fryer M MST70 User Manual

INSTALLATION, OPERATING  
& SERVICE INSTRUCTIONS  
FOR MASTER SERIES  
HEAVY DUTY GAS FRYERS  
MODELS M/MST35 & M/MST70  
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.  
IN THE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED  
PLUMBER OR GAS FITTER. APPROVAL NUMBER: G-1-07-05-28  
For Your Safety:  
Post in a prominent location, instructions to be followed in the event the user smells gas. is information shall be  
obtained by consulting your local gas supplier.  
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specifications), may be superseded and is subject to change without notice.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  
P
Part # 1382677 (08/06)  
© 2005 Garland Commercial Industries, Inc.  
 
TABLE OF CONTENTS  
Important Information. . . . . . . . . . . . . . . . 2 Cleaning And Maintenance . . . . . . . . . . . 13  
Routine Care . . . . . . . . . . . . . . . . . . . . . . . 13  
Dimensions And Specifications,  
Model M/MST35. . . . . . . . . . . . . . . . . . . . 4  
Cleaning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13  
Painted Finishes . . . . . . . . . . . . . . . . . . . . . 13  
Dimensions And Specifications,  
Model M/MST70. . . . . . . . . . . . . . . . . . . . 5  
Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . 14  
Draining and Filtering Of Fryer Compound14  
Installation . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . 14  
Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . 6  
Preventive Maintenance . . . . . . . . . . . . . . . 15  
Pre-Installation Instructions . . . . . . . . . . . . . 6  
Trouble Shooting And Adjustments . . . . . 15  
Clearances . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . 15  
Gas Connections and Piping Sizing . . . . . . . 7  
Trouble Shooting . . . . . . . . . . . . . . . . . . . . 15  
Frypot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
ermostat Calibration . . . . . . . . . . . . . . . 16  
Casters . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Legs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7  
Ventilation and Air Supply . . . . . . . . . . . . . . 8  
Assembly Of Battery. . . . . . . . . . . . . . . . . . . 8  
Assembly Instructions M-Series  
Low Profile Backguard . . . . . . . . . . . . . . . . . 9  
Assembly Instructions M-Series  
Backguard . . . . . . . . . . . . . . . . . . . . . . . . . . 9  
Radiation Shield. . . . . . . . . . . . . . . . . . . . . 10  
Operation . . . . . . . . . . . . . . . . . . . . . . . . 10  
Using the Fryer for the First Time . . . . . . . 10  
Lighting Instructions . . . . . . . . . . . . . . . . . 11  
Stand By. . . . . . . . . . . . . . . . . . . . . . . . . . . 11  
Complete Shut Down. . . . . . . . . . . . . . . . . 11  
Safety Concerns . . . . . . . . . . . . . . . . . . . . . 11  
Optimum Operation Tips . . . . . . . . . . . . . 12  
Suggestions for Quality Fried Food . . . . . . 12  
Part # 1382677 (08/06)  
Page 3  
 
DIMENSIONS AND SPECIFICATIONS, MODEL M/MST35  
3-1/2"  
[89mm]  
CLEARANCES  
SHIPPING  
WEIGHT  
INSTALLATION  
ENTRY  
Sides  
Rear  
Crated  
Uncrated  
37-7/8"  
[962mm]  
34-3/8"  
[873mm]  
6"  
6"  
29-1/4"  
17-1/4"  
220lb.  
(100kg)  
(152mm) (152mm) (746mm) (618mm)  
13-1/8"  
[333mm]  
33-3/8"  
[848mm]  
31-1/2"  
[800mm]  
46-3/4"  
[1187mm]  
With "BG"  
BACKGUARD  
40-1/4"  
63-3/4"  
[1022mm]  
With "LPBG"  
BACKGUARD  
[1619mm]  
With "DDBG"  
BACKGUARD  
1-1/4" N.P.T.  
[32mm]  
GAS INLET  
30-1/4"  
[768mm]  
33-7/8"  
[860mm]  
6"  
[152mm]  
17"  
[432mm]  
34"  
[864mm]  
OPERATING  
PRESSURE  
TOTAL INPUT  
ORIFICE  
MANIFOLD  
PIPE SIZE  
Natural  
Propane  
NAT PRO  
110,000 BTU/Hr 85,000 BTU/Hr 4.0" WC 9.0" WC  
(32.23kW/Hr) (24.91kW/Hr) (10mbar) (22mbar)  
NAT  
PRO  
#51  
1.05MM 1-1/4” N.P.T  
Gas input ratings shown here are for installations up to 2,000 feet (610mm) above sea level.  
Input must be derated for high altitude installations.  
FRYING CAPACITY (per hour)  
FRENCH FRIES  
FISH  
BREADED CHICKEN  
Raw to Done  
Raw to Done  
60lb. (27kg)  
Blanched to Done  
3oz. (84g), Battered  
60lb. (27kg)  
80lb. (36kg)  
28lb. (13kg)  
Page 4  
Part # 1382677 (08/06)  
 
DIMENSIONS AND SPECIFICATIONS, MODEL M/MST70  
33-3/8"  
[848mm]  
31-1/2"  
46-3/4"  
[800mm]  
[1187mm]  
W/"BG"  
BACKGUARD  
40-1/4"  
[1022mm]  
W/"LPBG"  
BACKGUARD  
63-3/4"  
[1619mm]  
W/"DDBG"  
BACKGUARD  
1-1/4"N.P.T.  
[32mm]  
GASINLET  
30-3/8"  
[772mm]  
33-7/8"  
[860mm]  
6"  
[152mm]  
24"  
[610mm]  
34"  
[864mm]  
3-1/2"  
[89mm]  
DIMENSIONS & SPECIFICATIONS  
Width  
24"(612mm)  
38" (965mm  
Depth  
Height (w/ NSF Legs)  
Height (w/o NSF Legs)  
Input-BTU (Natural Gas)  
Shipping WT:(LB/KG)  
36-3/8" (924mm)  
30-3/8" (772mm)  
125,000 (36.62 kW)  
225(120.5)  
37-7/8"  
[962mm]  
34-3/8"  
[873mm]  
Gas input ratings shown here are for installations up to 2,000  
feet (610mm) above sea level Input must be derated for high  
altitude installations.  
Gas manifold pipe size: 1-1/4” N.P.T.  
19-5/8"  
[498mm]  
INSTILLATION NOTES  
Combustible Wall Clearances ¹  
Entry Clearances  
Manifold Operating Pres-  
Orifice  
Sides: 6" (152mm)  
Back: 6" (152mm)  
Crated: 29-1/4" (997mm)  
Uncrated: 17-1/4" (438mm) Propane: 10" WC (25mbar)  
Natural: 6" WC (15mbar)  
NAT  
#56  
PRO  
#66  
¹NOTE: Installation clearance reductions are applicable only where local codes permits. NOTE: Data applies only to North America  
PRODUCTION CHART: Frying Capacities (per hour)  
French Fries  
Fish  
Breaded Chicken  
Raw to Finish  
70 lb (32 kg)  
Blanced to Finish  
95 lb (43 kg)  
3 oz Battered  
100 lb (45 kg)  
Raw to Done  
28 lb (13 kg)  
Part # 1382677 (08/06)  
Page 5  
 
INSTALLATION  
e importance of 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 specifications. In addition,  
compliance with the National Fuel Gas code  
ANSI Z .-/NFPA and/or Local code is required  
to assure safe and efficient operation.  
Appliances shall be installed in a location in which the  
facilities for ventilation permit satisfactory combustion  
of gas and proper venting. Appliances shall be located so  
as not to interfere with proper circulation of air within  
the confined space. When buildings are so tight that  
normal infiltration does not pr(r)92(c)8rcee(f)0.44 nnac4esns a(i)1y 5.4(a)-2i.4(s)-r  
Page 6  
Part # 1382677 (08/06)  
INSTALLATION Continued  
NOTE: is appliance is not recommended for  
residential installation.  
Casters  
A. e installation shall be made with a connector  
that complies with the standard for connectors  
for Movable Gas Appliances, ANSI Z21.69 or  
the Standard for Connectors for Movable Gas  
Appliances, CAN/CGS-6.16, and quick disconnect  
device that complies with the Standard for Quick  
Disconnects for Use with Gas Fuel, ANSI Z21.41,  
or the Standard for Quick Disconnects for Use with  
Gas Fuel, CAN/CGA-6.9.  
Clearances  
From Combustible material ” (mm) sides and rear.  
A clearance of .” to non combustible construction  
as sides & rear is acceptable. e fryer is suitable for  
installation on combustible floor.  
Gas Connections and Piping Sizing  
e size of the gas line is very important. If the line is  
too small, the gas pressure at the burner manifold will  
be low. is will cause slow recovery, delayed ignition,  
and pilot outage. Refer to the Gas Line Sizing Chart in  
the nation Fuel Codebook.  
B. e front casters of the unit are equipped with  
brakes to limit the movement of the fryer without  
depending on the connector and any quick  
disconnect device or its associated piping to limit  
the appliance movement.  
Before connecting new pipe to your GARLAND Fryer,  
the pipe must be thoroughly blown out to depose of  
all foreign particles. If these foreign particles get into  
the burner and controls they will cause improper and  
sometimes dangerous operation.  
C. Please be aware, required restraint is attached to a  
bracket on the fryer (connection point is located on  
the left rear caster of the fryer), and if disconnection  
of the restraint is necessary, be sure to reconnect  
the restraint after the fryer has been returned to its  
originally installed position.  
When using thread compound, use it sparingly and one  
on male threads. Use compound that is impervious to  
the action of Propane gases. Do not put any on the first  
two threads. is will prevent fouling the controls and  
clogging the pilot and main burner orifices.  
NOTE: When installed, the fryer must be restrained  
to prevent tipping in order to avoid the splashing of hot  
liquid. e means of restraint may be the manner of  
installation, such as connection to a battery of appliances.  
Or installing the fryer in an alcove, or by separate means,  
such as adequate ties.  
Make sure that installer checks all plumbing with a  
soap solution for leaks. DO NOT USE A FLAME,  
MATCHES, CANDLES, or other ignition source in  
checking for leaks.  
Legs  
Raise front of the unit and block. Do not lay unit on its  
back.. Position leg insert into leg retainer opening and  
tap up until it seats at collar flange. Repeat at rear of unit  
making sure all four legs are adjusted to same height.  
Legs can be adjusted to overcome an uneven floor.  
Frypot  
Before leaving the factory, the fryer was tested, and  
the thermostat was calibrated, with oil in the frypot;  
therefore, it is necessary to clean the frypot before  
adding frying compound. Rinse the frypot with clean  
water, then put some fryer cleaner on a damp cloth,  
full strength, and wipe the entire frypot clean. Rinse  
it thoroughly and wipe dry. e fryer is now ready for  
use. If the fryer doe not have a stainless steel frypot and  
is not to be used immediately after cleaning, coat the  
entire frypot surface with shortening or cooking oil to  
prevent rust.  
CAUTION: ese types of GARLAND Fryers cannot  
be installed on a masonry base or without proper clearance  
from floor. Primary air is supplied to the ‘jet – type”  
burner from the front and mainly from the bottom of  
the fryer. If installed on a masonry base or directly on  
floor without the use of the factory supplied ” (mm)  
legs or casters, improper combustion will occur.  
Part # 1382677 (08/06)  
Page 7  
 
INSTALLATION Continued  
the front of the unit for servicing and proper operation.  
Ventilation and Air Supply  
Air for combustion enters the unit below the cabinet  
at the base. Do not place anything around the base or  
under the fryer.  
One of the most important considerations is ventilation.  
efryermustbeinstalledsothatproductsofcombustions  
are removed efficiently, but so that the kitchen ventilation  
system does not produce drafts that interfere with proper  
burner operation. e fryer flue opening must NOT be  
placed close to the intake of the exhaust fan.  
Assembly Of Battery  
All heavy duty batteries equipment is aligned and fitted at  
the factory, from left to right and must be installed in this  
order. ere is a diagram provided with every heavy duty  
battery. All M/MST Fryers and M/MST Fryers may  
be installed to battery with other GARLAND  Series  
Ranges, sharing common manifold connections.  
e fryer must never have its flue extended in a chimney  
fashion. is changes the combustion characteristics of  
the fryer. is will cause the fryer to be slow to recover,  
frequently cause delayed ignition, and sometimes cause  
pilot outage.  
A. All such units should be placed in their respective  
battery position. Detach valve panels to prevent  
damage, remove them from the area where the  
battery is being assembled.  
e ideal method of ventilating a fryer is the use of a  
properly designed canopy which should extend six inches  
(”) (mm)beyond all sides of the appliance and six  
feet (’) six inches (”) (mm) from the floor.  
B. Level each unit (if a range, to the oven rack) by  
adjusting the six inch (6”/152mm) legs, or where  
legs are not used, adjust level with shims. Readjust  
legs, if required.  
Many operators do not realize that the finest ventilation  
system will break down when it is not maintained  
properly. e duct system, the hood, and the filter  
bank must be cleaned on a regular basis and kept free  
of grease.  
C. Connect units together by mating the unions at  
each end of the manifold. (Adjoining units must  
have matching unions, unless the union parts are  
of the same specifications, a leak proof connection  
cannot be assured.) Hand tighten unions at this  
point.  
Adequate distances must be maintained from the flue  
outlet of the fryer to the lower edge of the filter bank.  
Filters should never be installed in the horizontal position.  
ey should be installed at an angle of  degrees, and  
a drip tray should be located beneath the lowest edge of  
the filter. NFPA Standard No. states that “A Minimum  
distance of ” (mm) should be maintained between  
the flue outlet and the lower edge of the grease filter.”  
We recommend that the MINIMUM DISTANCE BE  
” (mm) FROM THE FLUE OUTLET TO THE  
BOTTOM EDGE OF THE FILTER WHEN THE  
APPLIANCE CONSUMES MORE THAN ,  
B.T.U. PER HOUR.  
D. e units should be fastened at the rear by inserting  
5/16” bolts through the holes provided at the rear  
of the burner box sides. Install washer and nut and  
hand tighten. Be sure of proper unit alignment in  
the battery before final tightening of these bolts or  
unions. Improper tightening will cause “fanning”  
or “bowing” of batteried units.  
e final tightening of the union should be  
accomplished by using a suitable spanner wrench.  
If such a wrench is not available, the GARLAND  
union collar has special ridges, and a cold chisel can  
be driven against these ridges to properly seat and  
seal the union.  
A strong exhaust fan will create a vacuum in the room,  
for an exhaust system vent to work properly, replacement  
air must enter the room in which the vent is located.  
All gas burners and pilots need sufficient air to operate  
and large objects should not be placed in front of this  
fryer which would obstruct the air flow through the  
front. A minimum of ” (mm) should be provided at  
Page 8  
Part # 1382677 (08/06)  
 
INSTALLATION Continued  
E. e manifold of this unit or the manifold of which  
Assembly Instructions M-Series Backguard  
is a part of must be equipped with a certified  
pressure regulator suitable for battery application  
and adjustable for an outlet pressure at the manifold  
as specified on the rating place  
1. Remove front panel #5 by lifting upward.  
2. With back panel #4 still attached to the left #2 and  
right #3 uprights, drop uprights into the rectangular  
cutouts at the rear of the range.  
Assembly Instructions  
M-Series Low Profile Backguard  
3. Fasten uprights #2 and #3 to the range #1 with four  
(4) 5/16” -18 bolts and flat washers #6 and #7.  
1. Remove flue cap #6 by removing six (6) [#10] sheet  
metal screws.  
4. If unit is in a battery line up, fasten adjacent units  
together at hole marked “X” with ¼” -20 bolts and  
washers.  
2. Remove front panel #5 by lifting upward.  
5. Install front panel #5 previously removed. Attach  
front panel #5 to range #1 with sheet metal screws.  
3. With back panel #4 still attached to the left #2 and  
right #3 uprights, drop uprights into the rectangular  
cutouts at the rear of the range #1.  
3
4. Fasten uprights #2 and #3 to the range #1 with four  
(4) 5/16” -18 bolts and flat washers #7 and #8.  
4
6
5. If unit is in a battery lineup, fasten adjacent units  
together at hole marked “X” with ¼” -20 bolts,  
nuts, and washers.  
7
8
6. Install front panel #5 previously remove  
7. Install flue cap #6 previously removed  
6
3
2
5
9
7
8
"X"  
4
"X"  
1
~
2
5
"X"  
"X"  
1
~
Part # 1382677 (08/06)  
Page 9  
 
INSTALLATION Continued  
METHOD OF ATTACHING RADIATION SHIELD TO  
BACKGUARD OR HIGH SHELF  
RADIATION SHIELD  
REMOVE EXISTING  
#10 SHEET METAL  
SCREWS (2 REQ'D)  
FROM HIGH SHELF OR  
BACKGUARD TO INSTALL  
RADIATION SHIELD  
FIGURE 1  
Radiation Shield  
SIDES AND FRONT  
is radiation shield must be in place when fryer is  
installed in other than fire resistive locations.  
BACK ALUMINIZED  
HEAT SHIELD  
IMPORTANT: e flue riser must be installed within  
the back guard. is rectangular riser fits over the collar  
of the flue collector box inside the fryer. Place the flue  
riser upright through opening in the back top and slide  
over collar. (See Figure .).  
FLUE RISER  
FIGURE 2  
OPERATION  
Intervals of about three seconds on and ten seconds off  
are about right. Keep doing this until the shortening is  
melted. If any smoke is seen during this process, you  
are heating too fast and scorching the shortening, thus  
cutting down its useful life and possible damaging the  
frypot. Shortening level must cover the thermostat bulbs  
when fryer is in operation.  
Using the Fryer for the First Time  
Before lighting the pilot, fill the frypot with frying  
compound. en light the pilot according to the  
instructions inside the fryer compartment on the inner  
panel. If you are using a cooking oil, you may now  
turn the main burner on by turning the knob on the  
automatic gas valve. If you use a hydrogenated (solid)  
frying compound, it is wise to melt it in a stock pot on  
the range before putting it in the fryer. If this is not done,  
pack the frypot with the compound and turn the main  
burner on for a few seconds and turn it off for a few. See  
the lighting and shut-down instructions for “How to turn  
on the main burner once the pilot is lighted.”  
After turning the main burner on, set the thermostat  
at ° to check calibration of the thermostat. Let the  
burner cycle at least four times and suspend a deep fat  
fryer thermometer in the middle of the frypot about ”  
deep. When the burner just comes on after the fourth  
cycle, the reading on the thermostat should agree with  
the thermostat setting. If not, calibrate the thermostat  
Page 10  
Part # 1382677 (08/06)  
 
OPERATION Continued  
according to the instructions in the Cleaning and  
Maintenance Section of this manual.  
NOTE: Fryer cannot be shut off at the thermostat.  
ermostat used only to control temperatures.  
Lighting Instructions  
Stand By  
For specific models see “Lighting Instructions” on the 1. Turn fryer gas valve knob to “PILOT” position.  
inside of fryer compartment.  
2. Put frypot cover in place.  
(Frypot must be filled before lighting).  
Complete Shut Down  
1. Turn t hermostat k nob to t he fr ying temperature. e  
Turn gas valve knob clockwise to pilot position,  
DEPRESS knob, slightly clockwise, release knob and  
continue turning clockwise to OFF.  
thermostat knob is located inside the compartment  
in the front of the frypot.  
2. Open the fryer door and turn the combination  
safety valve knob to the PILOT position.  
Safety Concerns  
3. Push the knob in, light the pilot and continue to  
hold knob in for about sixty seconds after the flame  
has been lit.  
WARNING: e operator should be aware of the  
HAZARDOUS NATURE, inadvertent splashing and  
spilling etc., and RESULTANT CONSEQUENCES,  
personal burns, fires, slipping on spilled liquid etc., when  
moving the fryer with liquid in the vessel. If the fryer  
is to be moved, it is recommended that the liquid in  
the vessel be cooled to room temperature and removed  
from the vessel.  
4. Turn valve knob counter-clockwise to ON.  
5. Main burners will now light and will be controlled  
automatically by the thermostat  
To assure you of maximum protection and performance  
your GARLAND Fryer is equipped with the best and  
most reliable controls and safety devices available. e  
operation thermostat will regulate frying compound  
temperatures to close tolerances in a range between  
° and °.  
AUTOMATIC VALVE KNOB  
PILOT POSITION  
If for any reason the pilot should be extinguished the  
combination safety valve will close off the gas flow to the  
main burners and pilot burner. As an additional safety  
feature this valve prevents gas from flowing to the main  
burners when the pilot is being ignited.  
N O  
AUTOMATIC VALVE KNOB  
ON POSITION  
On all units, due to the high rate of heating, and high  
limit control device is provided as standard equipment.  
If for any reason the frying compound temperature  
exceed the maximum dial temperature the entire fryer  
will turn OFF at °F. If this should occur, have  
qualified service technician check the system. FOR NO  
REASON SHOULD THIS HIGH LIMIT DEVICE  
BE BY-PASSED!  
NO  
AUTOMATIC VALVE KNOB  
OFF POSITION  
Part # 1382677 (08/06)  
Page 11  
 
OPERATION Continued  
Optimum Operation Tips  
FRYING CHART  
Product  
Temperature  
Time  
One of the most important considerations in the profitable  
use of a fryer is the choice of the frying compound used.  
A better frying compound will actually cost you less,  
because it lasts longer than the lower grades and produce  
fried foods with superior taste and appearance. ere  
are numerous high-grade products available and you are  
strongly urged to use them.  
French Fried Potatoes  
Raw-to-done  
Blanching  
350  
325  
350  
360  
5-7 Min  
4 Min  
Browning  
2 Min  
French Fried Onion Rings  
Seafood  
2-3 Min  
For maximum frying compound life, good operators  
find they do best by frying at the lowest temperature that  
will give a high-quality product. us, with a super-fast  
fryer, such as your GARLAND, you do not have to fry  
potatoes at °F or °F, your fry at °F. A little  
experimenting will determine just the right temperatures  
for your menu items.  
Shrimp  
360  
350  
2-3 Min  
1-4 Min  
3-5 Min  
3-4 Min  
1-3 Min  
Oysters  
Scallops  
250  
Fillets  
350  
Clams  
350-360  
Chicken  
Small Pieces  
Large Pieces  
Cutlets, Chops (1” thick)  
Fritters  
350  
350-360  
325  
6-10 Min  
8-11 Min  
5-7 Min  
e worst enemies of frying compound are light, heat,  
air and salt. us, its life can materially be lengthened by  
keeping the fryer covered when not in use, frying at the  
lowest temperatures, and by reducing the temperatures  
during stand-by periods.  
Fruit  
350  
350  
3-5 Min  
5-8 Min  
Vegetables (asparagus,  
cauliflower, corn,  
eggplant, tomato)  
A common habit which is harmful to frying compounds  
is that of salting foods in baskets over frypot. Also, if  
food is fried ahead and stored over the frypot to keep  
hot, as is often done, it will rapidly lose its crispness and  
will taste greasy.  
Suggestions for Quality Fried Food  
• Fresh, uncontaminated frying compound product  
better fried products.  
A common error in frying is to overload the baskets  
under the mistaken impression that this will increase  
the production of the fryer. For any given fryer, and any  
given food product being fried there is a certain load  
which will produce the maximum amount of food per  
hour. For best results, we recommend the baskets be filled  
between ½ and ⅔ full. If the baskets are loaded beyond  
this, the total hourly production rate will decrease.  
• Taste the frying compound once a day. Your patrons  
do, when they eat the product.  
• Filter the frying compound daily. Merely straining  
the shortening is inadequate. You may choose the  
GARLAND Filter Quick filtering system. is  
system is designed to match-up to your GARLAND  
Fryer. Or, you may choose to use a filter and filter  
cone.  
To give you a staring point, the following chart suggests  
the temperatures at which most operators fry certain  
foods:  
• Drain or dry foods before frying. Excess moisture  
and water breaks down frying compound.  
Page 12  
Part # 1382677 (08/06)  
 
OPERATION Continued  
• Do not salt or otherwise season food over the fryer.  
• Watch for signs of compound breakdown. An  
unusual darkening of the compound or smoking are  
the first signs of breakdown. Foaming, objectionable  
change in flavour of the product and gumming also  
indicate a breakdown of the frying compound.  
is practice contaminates the frying compound  
and accelerates it deterioration.  
• Do not shake breaded items over the fryer.  
• Keep the frypot covered when not in use. is will  
prevent air from oxidizing the frying compound  
and will keep impurities out.  
• Set the thermostat at 200°F or below, when not  
frying.  
• Darkened frying compound and incorrect batter or  
breading can cause a fried product to appear to be  
done. Use tested recipe or obtain batter or breading  
specially prepared for today’s frying techniques  
• Do not overheat the frying compound. Follow the  
temperature recommended in tested recipes. e  
company which provides your frying compound  
can provide tested recipes and techniques for use  
with their shorting.  
CLEANING AND MAINTENANCE  
Routine Care  
looking much longer. Be sure that the grease cover for  
the automatic gas valve is kept in place  
NEVER operate the burner with an empty frypot. It only  
takes a few minutes to completely ruin a frypot this way,  
and the frypot warranty is void if this is done.  
Cleaning  
e frying compound should be filtered at least once a  
day. If a heavy volume of breaded food is fried, it may  
be necessary to filter two or more times a day. is will  
increase the life of the frying compound and produce  
better-tasting food. GARLAND filter cones are ideal  
for this and are inexpensive and readily obtainable from  
your dealer or parts distributor.  
Painted Finishes  
Establish a regular cleaning schedule. Any spills should  
be wiped off immediately.  
e fryer should be permitted to cool down before  
cleaning exterior surfaces.  
1. Wipe exposed, cleanable surface when cool 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.  
e fryer should be cleaned daily, and this operation  
can be combined with filtering the frying compound.  
After the fryer is drained, wipe the inside with cloth  
saturated in a commercial fryer/griddle cleaner, then rinse  
thoroughly. Wipe dry and put the filtered compound  
back in the frypot. e frypot should be boiled out  
once a week with a commercial fryer/griddle cleaner  
according to direction on the bottle. Each day wipe  
down the controls and all inside the door with a damp  
cloth. Remove the basket hanger and clean at least once  
a week. is way your fryer will stay clean and new  
2. Stainless steel should be cleaned using a mild  
detergent, a soft cloth and hot water. If necessary  
to use a nonmetallic scouring pad, always rub in  
the direction of the grain in the metal to prevent  
scratching. Use a water based stainless cleaner  
(commercially available), if you want a high shine.  
Part # 1382677 (08/06)  
Page 13  
 
Stainless Steel  
For routine cleaning just wash with a hot water and  
detergent solution. Wash just a small area at a time or the  
water will evaporate leaving chemicals behind causing  
streaking. Rinse the washed area with a clean sponge  
dipped in a sanitizing solution and wipe dry with a soft  
clean cloth before it can dry. Use a paste (of water and  
a mild scouring powder) if you have to, but never rub  
against the grain. All stainless steel has been polished  
in one direction. Rub with the polish lines to preserve  
the original finish. en thoroughly rinse as before.  
To prevent fingerprints there are several stainless steel  
polishes on the market that leave an oily or waxy film. Do  
not use on surfaces that will be in contact with food.  
Stainless steel may discolor if overheated. ese stains  
can usually be removed by vigorous rubbing with a  
scouring powder paste. Use only stainless steel, wood  
or plastic tools it necessary to scrape off heavy deposits  
of grease and oil. Do not use ordinary steel scrapers or  
knives as particles of iron may become imbedded and  
rust. STEEL WOOL SHOULD NEVER BE USED.  
Either a typical bleach solution or hot water can be use  
to sanitize stainless steel with harm.  
Draining and Filtering Of Fryer Compound  
e draining and filtering of fryer compound must be  
accomplished with care to avoid the possibility of a burn  
resulting from careless handling.  
Filtering: Turn fryer off. If you are using a filter other  
than the GARLAND Filter Quick, consult the filtering  
manufactures’ operation instructions for recommended  
filtering procedure. Instructions for use of the filter Quick  
are included in the Owners Manual shipped with your  
filter Quick unit.  
e following is a recommended procedure to drain  
and filter your compound when no filter machine is  
available:  
mng .u1n. uShctpreewd iw1th(9e(w t)-18. y)10.8( )16.1(n)17.1(u)-1r. ye er  
Page 14  
Part # 1382677 (08/06)  
CLEANING AND MAINTENANCE Continued  
1. Check pilot flame for correct length.  
Preventive Maintenance  
2. Check main burner flames for good ignition and  
proper burner adjustment.  
In order to keep the unit operation at top efficiency, it is  
advisable to perform preventive maintenance regularly.  
e frequency of this maintenance will depend on how  
hard the unit is used, and you should discuss this with  
your nearest GARLAND authorized Service Agent.  
3. Check thermostat calibration.  
4. Check thermopile output  
5. is fryer needs no lubrication  
Preventive maintenance should cover at least the  
following:  
TROUBLE SHOOTING AND ADJUSTMENTS  
Adjustments  
Trouble Shooting  
e burner used on your GARLAND Fryer is a patented  
design which does not require primary air, so no primary  
air adjustment is possible. When the proper gas is being  
used, at the proper pressure, and the ceramic targets  
A piece of mechanical equipment which is used as hard as  
a deep fat fryer is going to require service as the fryer gets  
older; therefore, the following chart outlines problems  
that are most likely to occur and what to do to correct  
are adjusted properly, combustion will begin about them.  
even with the bottom of the ceramic. e sound that is  
ere are several possible sources of trouble in connection  
with the operating thermostat. Usually the trouble will  
characteristic is a low roar, similar to a blowtorch.  
e correct type of gas and BTU content for which be noticed by either the thermostat not causing the gas  
the fryer was equipped at the factory is noted on the valve to open, or by causing it to open at the wrong  
nameplate, and this gas must be used.  
temperature. If it opens the gas valve at the wrong  
temperature, it is said to be out of calibration. If all the  
other parts of the appliance are operation as they should,  
the following chart will help locate the source of trouble  
and correct it.  
NEVER THROTTLE DOWN THE INCOMING  
GAS IN AN EFFORT TO MAKE THE FLAME  
BURN DIRECTLY ON THE ORIFICE.  
Possible Causes  
Remedy  
1
Thermostat does not call for heat  
(does not open gas valve at all).  
1
See Below:  
a. Lead wires damaged.  
b. Set too low.  
a. Repair or replace wires on thermostat.  
b. Raise setting.  
c. Out of calibration  
d. Thermostat defective  
c. Re-calibrate  
d. Replace  
2. Thermostat does not control set point  
a. Out of calibration.  
2
See Below:  
a. Re-calibrate  
b. Contaminated or burned contacts  
c. Knob of thermostat loose on shaft  
b. Replace thermostat  
c. Calibrate thermostat and tighten set screws.  
Part # 1382677 (08/06)  
Page 15  
 
TROUBLE SHOOTING AND ADJUSTMENTS Continued  
NOTE: DO NOT TURN ADJUSTING SHAFT  
MORE THAN TWO TURNS IN EITHER  
DIRECTION OR PERMANENT DAMAGE  
CAN RESULT. THIS ACTION MAY VOID THE  
STANDARD WARRANTY.  
ermostat Calibration  
To calibrate the Fenwal ermostat, fill the frypot to the  
FULL mark with frying compound and turn the burner  
on. Insert a thermometer in the center of the frypot  
with the bulb about two inches below the surface. Allow  
the burner to cycle about four times, the thermometer  
reading should be within ° of the thermostat knob  
setting. If this does not agree with the pointer of the  
thermostat knob:  
e Fenwal ermostat is an electric switch with contacts  
that open on a temperature rise. It will respond to  
temperature changes of approximately º when the fryer  
is idling with no food being fried.  
Turning the adjusting shaft counter-clockwise increases  
the temperature at which time the contacts will open.  
Some of the most common problems occur in connection  
with the pilot generator. ese usually show as poor  
ignition of the main burner or frequent pilot outage.  
1. Loosen the two set screws on the thermostat  
knob  
2. Set the pointer at the temperature indicated on  
the thermometer,  
3. Tighten the set screws firmly.  
Below is a diagram of how the Fenwal thermostat and  
Hi-Limit controls are wired to the safety system.  
4. Be sure the black surface of the knob is spaced  
away from the dial plate at least the thickness of a  
dime.  
Page 16  
Part # 1382677 (08/06)  
NOTES  
Part # 1382677 (08/06)  
Page 17  
 
NOTES  
Page 18  
Part # 1382677 (08/06)  
 
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