Garland MASTER SERIES HEAVY DUTY RANGES, FRYERS & BROILERS - Manual (Page 20)

Part # 4519069 Rev 01(7 Feb 14) Page 20
Shut Down:
1. Turn all valves to the OFF position by rotating the knob
clockwise 6 mm (1/4”) turn.
2 If the unit is to be shut down for an extended time, close
the in-line gas valve.
NOTE: Suffi x E models are equipped with an electric spark
ignition module for pilot burner ignition. Pushing the spark
button will ignite all pilot burners simultaneously.
Assembly Of Char-Broiler:
The broiler is supplied with 5/8” (16 mm) diameter steel
rods to support the briquettes. The rods are installed in the
grooves in the support bracket atop the main burners. If it
is necessary to disassemble or replace damaged briquettes,
follow the arrangement shown in Figure 9.
Fryer (MST Models)
NOTE: Before leaving the factory, the fryer was tested 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 fry pot clean. Rinse It thoroughly and wipe dry. The fryer Is now ready for use. If the fryer does 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 rusting
Fryer Lighting Instruction
1. Turn thermostat to the lowest position. Depress and turn the gas control knob to the “off ” position. Wait fi ve minutes.
2. Turn control knob to “pilot” and depress knob. Light pilot. Continue to depress until pilot remains lit when knob is released.
3. Turn gas control knob to the “on” position. Set thermostat to desired temperature.
4. If pilot becomes extinguished, repeat above procedure.
5. For complete shutdown, turn thermostat to the lowest position, and gas control knob to the “off ” POSITION.
OPERATION continued
Figure 9– Briquette Pattern
Arrangement
of briquettes
as illustrated
Top view (less main top)
Steel bars
7 Rows
Front
1. Close drain valve tightly and fi ll to proper level
with frying fat. (Liquid hydrogenated shortening is
recommended)
2. Turn on main burner (see lighting instructions below),
set thermostat for fat temperature desired, and wait
until preselected temperature is reached before starting
to cook. Do not turn on main burner unless heating
surfaces are covered with liquid. If solid shortening is
used. be certain shortening is pre-melted, or at least
tightly packed against heat transfer surfaces, and turn
main burner off immediately if fat begins to smoke while
melting.
3. After food is fried, drain basket by hanging it on basket
support.
4. Turn off main gas when food preparation period is over.
Leave pilot on except for prolonged shutdown. This will
extend life of components in any safety pilot system.
5. Do not allow fl oating crumbs to accumulate.
6. Do not allow grease to accumulate or harden on frame
body or fl ue front of fryer.
7. Drain fryer by fi ltering hot fat through Filter Cone
daily. Remove all residue from frypot, using scraper
if necessary. On larger fryers with high and low drain
outlets, drain fat through high drain fi rst.
8. Before fat is returned to frypot, be certain pot is
sparkling clean. This prolongs fat life.