Garland GXC24, Installation, Operating And Service Instructions

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Part # 9229077 (07/05) Page 7
INSTALLATION Continued
Positioning and Setup
Some form of mechanical assistance will be required to
position these broilers, as the smallest weights almost 75
(seventy-five) pounds with the larger sizes near 600. A
pallet or lift jack will also make leveling easier, as these
units are designed to sit flush on a counter, do not have
adjustable legs or feet, and leveling is with shims and
repeated fitting.
Inside the unit, Char-Broilers using tubular burners (the
“Regal” Series) and either cast iron or stainless steel
radiants will have the burners taped to the rear burner
hanger to stop vibration and possible damage during
shipment. This tape must be removed prior to lighting
the pilots. Once free, double-check that the burners are
positioned squarely in the notches of the back burner
holder. If they are out of position, the burner will not
work properly.
Ceramic coals are wrapped in a bundle and packed inside
the broiler, on top of the lower grates. These are to be
arranged one coal deep only over the grate surface, but
installation will be easier if they are placed after the
pilots are lit and burners tested, permitting the bottom
to be removed to check burner operation.
Air Supply and Ventilation
The area around the appliance must be kept clear to
avoid any obstruction to the flow of combustion and
ventilation air, as well as, for ease of maintenance and
service.
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. This is doubly important
for open grate broilers, since the design promotes grease
and fat dripping through onto hot radiants sending smoke
back up onto the product as seasoning. This smoke then
continues 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 industrial
hood, but consult local codes before constructing and
installing a hood.
Air movement should be checked during installation,
Strong exhaust fans in this hood or in the overall air
conditioning system can product a slight vacuum in
the room and/or cause air drafts, either of which can
interfere with pilot or burner performance and be hard to
diagnose. If pilot/burner outage problems persist, make-
up air openings or baffles may have to be provided in the
room. Do not block, and maintain adequate clearance
for the appliance’s designed air openings
Gas Connection
NOTE: The gas supply (service) line must be the
same size or greater than the inlet line of the appliance.
Garland Char-Broilers use a ¾” NPT inlet. Sealant on
all pipe joints must be resistive to LP gas
The appliance and its individual shut-off valve must be
disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in
excess of ½ psi (3.45 kPa).
The appliance must be isolated from the gas supply
piping system by closing its individual manual shut-
off valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than ½
psi (3.45 kPa).
Manual Shut-Off Valve
The Manual Shut-Off Valve is supplied by the installer,
it must be installed in the gas service line ahead of
the appliance and regulator in the gas stream and in a
position where it can be reached quickly in the event of
an emergency.
Pressure Regulator
All heavy-duty, commercial cooking equipment must
have a pressure regulator in the incoming service line for
safe and efficient operation, since service pressure may
fluctuate with local demand. The manual shut-off valve is
normally supplied by the installer, but pressure regulators
are shipped from Garland with every Char-Broiler.
Regulators are pre-set at the factory for 5”WC (natural
gas) or 10”WC (propane) according to the customer’s
ordering instructions.