INSTALLATION, OPERATING
& SERVICE INSTRUCTIONS
FOR THE GARLAND
S18-F AND S18-FS SERIES
RESTAURANT FRYERS
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.
For Your Safety Post in a prominent location,.
NRTL/C
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specifications), may be superseded and is subject to change without notice.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
Part # P157 (08/04)
© 2004 Garland Commercial Industries, Inc.
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TABLE OF CONTENTS
Dimensions And Specifications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Rating Plate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Product Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Location . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Ventilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Preparation Before Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Filling e Tank. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Operating Instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
High Temperature Cutoff/reset. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Operating Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Suggestions For Quality Fried Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cleaning And Servicing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Stainless Steel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Enamelled/Painted Surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Servicing. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Precautions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Part # P157 (08/04)
Page 3
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DIMENSIONS AND SPECIFICATIONS
North American (60 cycle) Electrical Loading:
Nominal Amperes Per Line
Total
kW
Model
208V/3Ø
240V/3Ø
480V/3Ø
208v/1Ø
240V/1Ø
X
Y
Z
X
Y
Z
X
Y
Z
S18F
S18SF
12
16
58
77
50
67
34
49
34
38
34
49
29
42
29
33
29
42
15
21
15
17
15
21
Export (50 cycle) Electrical Loading:
Nominal Amperes Per Line
Total kW
Model
220/380V/
240/415V/
220/380/3Ø
240/415V/3Ø
220/380V
240/415V
1Ø
46
61
1Ø
50
67
X
Y
Z
X
Y
Z
S18F
S18SF
10.1
13.4
12
16
16 16 16 17 17 17
27 18 18 30 19 19
Installation Clearances:
Clearance to combustible surfaces
Sides: 1” (25mm) Rear: 1-1/2” (38mm)
DAIS Installation:
NOTE: Many local codes exist, and it is the responsibility
of the Owner and the Installer to comply with those codes.
FRYER
Production Capacity (per hour)
Model
French Fries
Frozen to Done
50 lbs. /23kg
MAX
2-/12"
[64mm]
S18F
Frozen to Done
60 lbs./ 27kg
S18SF
Frying area is 13” (330mm) wide x 15-1/2” (394mm) deep.
34-1/2" [877mm]
REAR ELECTRICAL
CONNECTION
43-3/4" [1111mm]
6" [152mm]
37-3/4" [959mm]
28-7/8" [733mm]
6" [152mm]
18" [457mm]
Frying area is 13" (330mm) wide x 15 1/2" (394mm) deep
Page 4
Part # P157 (08/04)
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INTRODUCTION
You have purchased the finest Commercial cooking
Product Information
Equipment available. Like any fine precision built
piece of equipment it should be given regular care and
maintenance.
e deep fat fryer is one of the more versatile products in
today’s kitchen. Its ability to cook a variety of products in
large quantities makes it the most common & economical
choice. e Garland restaurant series fryer is designed
to be installed free standing or in battery with Garland
S,SS,SU680 series ranges.
Rating Plate
When corresponding with the factory or your equipment
dealer regarding service problems or replacement parts,
be sure to refer to the particular unit by the correct
model number, including prefix and suffix letters and
numbers and serial number. e rating plate affixed to
the unit contains this information
Cooking larger quantities of food can be done more
efficientlythansmallquantities. Productiscookeddirectly
in the oil using the lift out wire baskets supplied.
NOTE: It is important to keep the cooking oil clean.
e frequency of change depends on the amount of use
and the type of products cooked.
For proper operation, the information on the data plate
of your new equipment must match your electrical
supply.
INSTALLATION
Your new equipment must be installed and adjusted by
a competent person in accordance with the law. Failure
to install appliances correctly could lead to prosecution.
IT is in your own interests and that of safety to ensure
that the law is complied with.
Ventilation
e area in which the appliance is installed must be
adequately ventilated to provide air for removal of
steam, heat generated by the appliance, etc. the use of
a mechanical extract system should be considered and
conform to local codes.
Your Garland Dealer is well qualified to provide this
service. Periodic inspections by your dealer or a qualified
service company are recommended to check temperatures
and to ensure moving parts are operative. Wherever
possible avoid overheating idle equipment, as this is the
primary cause for increased service cost.
Preparation Before Use
After the fryer has been properly installed and checked
for operation, it will be necessary to clean the protective
coating from the tank as follows:
1. Turn the power service disconnect switch off.
2. Remove baskets from the fry tank.
Location
e fryer should be installed on a firm smooth and
level floor designed to withstand the weight of the fully
laden appliance. Adequate clearance must be provided
for servicing, ventilation and proper operation. e range
must be kept clear of combustible material. Note the
minimum clearances marked on each appliance.
3. Lift the element handle until the heating elements
are in full raised position.
Part # P157 (08/04)
Page 5
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INSTALLATION Continued
4. Lift the tank out of the fryer for cleaning. If a
5. Replace the tank in the fryer. If the tank has the
optional drain valve, make sure that this valve is
tightly closed.
special fry tank cleaner is used, carefully follow the
manufacture’s instructions for use. A soap, vinegar
or baking soda solution may be used for cleaning
the tank. Rinse the tank thoroughly with clean, hot
water and dry completely.
6. With the circuit breakers and toggle switch on the
fryer in the “OFF” position, turn on the power at
the service disconnect box.
OPERATION
Operating Instructions
Filling the Tank
e S18 series fryers are equipped with a temperature
limiting safety system. To start the fryer operating:
Once the tank and elements have been cleaned the tank
can be filled with oil.
1. Turn the thermostat to the “OFF” position.
1. If Liquid frying compound is used, fill the tank to
the ‘Full’ mark stamped on the inside of the tank.
Do not over fill the tank.
2. Lift the toggle switch to the start position
(momentarily up).
2. If hydrogenated or solid frying compound is used,
measure 30 lbs (13.6 kg). Pack the compound firmly
around the heating unit. e elements must be
completely covered with compound. Start the fryer
and set the thermostat to 250°F (121°C). Operate at
this temperature until the compound is completely
melted. Operating at higher temperatures can
scorch the frying compound.
3. Release the switch. It will return to the run position.
e green indicator lamp should be illuminated.
4. Turn the thermostat dial to the desired
temperature.
High Temperature Cutoff/Reset
Your Garland Fryer is equipped with a protective
secondary thermostat. If the operating thermostat fails
to control the temperature, the secondary (Hi-Limit)
thermostat will take over. It will cut off power to the
heating elements if the frying compound reaches a
temperature greater than 430°F (221°C). e system
cannot be reset until the frying compound drops in
temperature by approximately 50°F (28°C). Repeating
the starting procedure can reset the system.
3. For optimum frying compound life, it has been
recommendedbythemanufacturesofthecompound
limit the maximum operating temperature to 375°F
(190°C) on S18F models and 350°F (177°C) on
S18SF models.
If this condition occurs, it could indicate that the
operating thermostat has become damaged. A qualified
service technician should check the fryer. Continued
operation of the fryer in this condition will deteriorate the
frying compound and degrade the product quality.
Page 6
Part # P157 (08/04)
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OPERATION Continued
ermostat Dial
Degrees C
Operating Controls
Control Panel, Symbols and Indicators
OVER TEMPERATURE
(HIGH LIMIT) SYMBOL
AND INDICATOR - RED
START
ON
POWER
SWITCH
Safety
It is the responsibility of the supervisor or equivalent
person to ensure that users of this equipment wear
suitable protective clothing and to draw attention to
the fact that some parts will be necessity, become very
hot and will cause burns if touched accidentally.
HEATING SYMBOL AND
INDICATOR - AMBER
OFF
POWER SYMBOL
AND INDICATOR
GREEN
ermostat Dial
Degrees C
Suggestions for Quality Fried Products
Clean equipment is vital to the quality of fried foods.
Fresh uncontaminated frying compounds produce better
fried foods.
1. Taste the frying compound once a day. Your patrons
do, when they eat the product.
2. Filter the frying compound daily. Use a proper filter
and cone or a filter system.
3. Drain or dry foods before frying. Excessive moisture
and water breaks down frying compound.
4. Do not salt or otherwise season food over the fryer.
is practice contaminates the frying compound
and accelerates its deterioration.
5. Do not shake breaded items over the fryer.
Part # P157 (08/04)
Page 7
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OPERATION Continued
6. Keep the fry tank covered when not in use. is will
change in flavour of the product and fuming also
indicate a break down of the frying compound.
prevent air from oxidizing the frying compound
and will keep impurities out.
8. Set the thermostat to 200°F (93°C) during idle
periods. is will conserve energy and extend frying
compound life.
7. Watch for the signs of shortening break down. An
unusual darkening of the shortening or smoking are
thefirstsignsofbreakdown.Foaming,objectionable
CLEANING AND SERVICING
NOTE: is Appliance is not Protected against Water exposed surfaces when cool with mild detergent and
Jets. Do not Clean with Water Jets.
hot water. Stubborn residue spots may be removed with
scouring pad. Dry thoroughly with a clean cloth.
Stainless Steel
Servicing
Stainless steel should be cleaned using a mild detergent,
a soft cloth and hot water. If it is necessary to use a non-
metallic scouring pad, always rub in the direction of the
grain in the metal to prevent scratching. Wash a small
area at a time and rinse the washed area with a clean
sponge dipped into a disinfectant and wipe dry with a
soft clean cloth before it can dry.
To ensure efficient and safe operation of the appliance it
is recommended that servicing is carried out at regular
intervals, the frequency of which will vary, depending
on the installation conditions and usage. Usually once
per year is adequate.
Competent persons in accordance with the law must
carry out servicing.
Use only stainless steel, wood or plastic tools to scrape
off heavy deposits of grease or oil. Do not use ordinary
steel scrapers or knives as particles of iron may become
embedded and rust.
Precautions
It is essential that the instructions in this booklet be
strictly followed for the safe and economical operation
of the equipment. If it is known or suspected that a fault
exists on the appliance then it must not be used until a
competent person has rectified the fault.
NEVER USE STEEL WOOL.
Enamelled / Painted Surfaces
Establish a regular cleaning schedule. Any spills should
be wiped off immediately. e unit should be allowed to
cool down before cleaning any exterior surfaces. Wipe
Page 8
Part # P157 (08/04)
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NOTES
Part # P157 (08/04)
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NOTES
Page 10
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NOTES
Part # P157 (08/04)
Page 11
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