Garland GXC24 Installation, Operating And Service Instructions

Also see for GXC24: Installation and operation manual

Contents

Part # 9229077 (07/05) Page 7INSTALLATION ContinuedPositioning and SetupSome form of mechanical assistance will be required toposition these broilers, as the smallest weights almost 75(seventy-five) pounds with the larger sizes near 600. Apallet or lift jack will also make leveling easier, as theseunits are designed to sit flush on a counter, do not haveadjustable legs or feet, and leveling is with shims andrepeated fitting.Inside the unit, Char-Broilers using tubular burners (the“Regal” Series) and either cast iron or stainless steelradiants will have the burners taped to the rear burnerhanger to stop vibration and possible damage duringshipment. This tape must be removed prior to lightingthe pilots. Once free, double-check that the burners arepositioned squarely in the notches of the back burnerholder. If they are out of position, the burner will notwork properly.Ceramic coals are wrapped in a bundle and packed insidethe broiler, on top of the lower grates. These are to bearranged one coal deep only over the grate surface, butinstallation will be easier if they are placed after thepilots are lit and burners tested, permitting the bottomto be removed to check burner operation.Air Supply and VentilationThe area around the appliance must be kept clear toavoid any obstruction to the flow of combustion andventilation air, as well as, for ease of maintenance andservice.Means must be provided for any commercial, heavy-dutycooking appliance to exhaust combustion waste productsto the outside of the building. This is doubly importantfor open grate broilers, since the design promotes greaseand fat dripping through onto hot radiants sending smokeback up onto the product as seasoning. This smoke thencontinues either up to the ceiling or to an exhaust hood.Garland Char-Broilers must be under a vent hood!Filters and drip troughs should be part of any industrialhood, but consult local codes before constructing andinstalling a hood.Air movement should be checked during installation,Strong exhaust fans in this hood or in the overall airconditioning system can product a slight vacuum inthe room and/or cause air drafts, either of which caninterfere with pilot or burner performance and be hard todiagnose. If pilot/burner outage problems persist, make-up air openings or baffles may have to be provided in theroom. Do not block, and maintain adequate clearancefor the appliance’s designed air openingsGas ConnectionNOTE: The gas supply (service) line must be thesame size or greater than the inlet line of the appliance.Garland Char-Broilers use a ¾” NPT inlet. Sealant onall pipe joints must be resistive to LP gasThe appliance and its individual shut-off valve must bedisconnected from the gas supply piping system duringany pressure testing of that system at test pressures inexcess of ½ psi (3.45 kPa).The appliance must be isolated from the gas supplypiping system by closing its individual manual shut-off valve during any pressure testing of the gas supplypiping system at test pressures equal to or less than ½psi (3.45 kPa).Manual Shut-Off ValveThe Manual Shut-Off Valve is supplied by the installer,it must be installed in the gas service line ahead ofthe appliance and regulator in the gas stream and in aposition where it can be reached quickly in the event ofan emergency.Pressure RegulatorAll heavy-duty, commercial cooking equipment musthave a pressure regulator in the incoming service line forsafe and efficient operation, since service pressure mayfluctuate with local demand. The manual shut-off valve isnormally supplied by the installer, but pressure regulatorsare shipped from Garland with every Char-Broiler.Regulators are pre-set at the factory for 5”WC (naturalgas) or 10”WC (propane) according to the customer’sordering instructions.