Garland SHDUBA7000 User manual

Part # 4532290 Rev 2 (1/15/14) © 2013 Garland Commercial Ranges Limited
Models:
SHDUBA7000
SHDUBA10000
INSTALLATION AND
OPERATION MANUAL
GARLAND INDUCTION
DUAL-ZONE
BASE-LINE COOKERS
with RTCSmp TECHNOLOGY
Real-time Temperature Control System
multi-point sensing
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
INSTALLATION AND ELECTRICAL CONNECTION
MUST COMPLY WITH CURRENT CODES:
IN CANADA – THE CANADIAN ELECTRICAL CODE
PART 1 AND / OR LOCAL CODES.
IN USA – THE NATIONAL ELECTRICAL CODE ANSI /
NFPA – CURRENT EDITION.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE
CE models comply with the latest European
Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)
North American models: ETL listed in compliance
with UL 197, CSA C22.2 No.109, NSF-4
Complies with FCC part 18, ICES-001
WARNING
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY, OR DEATH.
READ THE INSTALLATION, OPERATING AND
MAINTENANCE INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR SERVICING THIS
EQUIPMENT
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent using only
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 and/or installation instructions
provided with the product or any product that has its serial number defaced, obliterated or removed, and/or which has been
modified or repaired using unauthorized parts or by unauthorized service agents. For a list of authorized service agents
and/or genuine replacement parts, please visit our website at www.garland-group.com (USA and Canadian customers) or
www.manitowocfoodservice.com (international customers). The information contained herein, including design and part
specifications, may be superseded and is subject to change without notice.
Visit our Video Gallery at
www.Garland-Group.com

Installation and Operation Manual RTCSmp Induction Dual Base-Line Cookers
2 Part # 4532290 Rev 2 (1/15/14)
WARRANTY
Our warranty statements for induction products are available on-line. Please visit our
website at www.garland-group.com/minisite/service to download the latest revision. If you
might have any questions, please contact Garland.
USING THIS MANUAL
This manual contains important information regarding safety, installation, operation,
maintenance, and troubleshooting. They must be read entirely and carefully by the
installers and operators before the equipment is installed and taken into operation. This
manual must always be available for reference at the place of operation.
Throughout this manual, the induction unit type “RTCSmp Dual Zone Base-Line” is referred
to as “induction unit”.
DESCRIPTION OF WARNING SYMBOLS
This symbol alerts you to a hazardous situation that WILL or COULD
cause serious bodily harm or death. Be alert and implement relevant
safety precautions.
This dangerous voltage warning symbol indicates a risk of electric shock
and hazards from dangerous voltage.
CAUTION
This symbol alerts a hazardous situation, which if not avoided, COULD
cause minor to moderate personal injury or property damage. The
relevant safety precautions MUST be implemented at all times.
Electromagnetic field.
To reduce the risk of fire or electric shock,
do not remove or open cover.
No user serviceable parts inside.
Refer servicing to qualified personnel.
CONTACTS
Garland Commercial Ranges Ltd.
1177 Kamato Road, Mississauga, Ontario, Canada. L4W 1X4
T: 1-905-624-0260 | F: 1-905-624-5669 | www.garland-group.com
USA Sales, Parts and Service 1-800-424-2411
Canadian Sales 1-888-442-7526
Canada or USA Parts/Service 1-800-427-6668
International Sales and Service www.ManitowocFoodservice.com
Warning
Risk of fire or electric shock
Do not open

Installation and Operation Manual RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 3
CONTENTS
WARRANTY..................................................................................................................................... 2
USING THIS MANUAL..................................................................................................................... 2
DESCRIPTION OF WARNING SYMBOLS......................................................................................... 2
CONTACTS ...................................................................................................................................... 2
1Safety Requirements .............................................................................................................. 4
1.1 Risk Involved By Disregarding Safety Information ..................................................................................................4
1.2 Safety Instructions for Operator .....................................................................................................................................4
1.3 Improper Use of the Equipment.....................................................................................................................................5
1.4 Unauthorized Modification and Use of Spare Parts................................................................................................5
1.5 Pan Detection.........................................................................................................................................................................5
1.6 Cooking Zone Monitoring.................................................................................................................................................6
2Components and Features ..................................................................................................... 7
2.1 Application..............................................................................................................................................................................7
2.2 Components Included........................................................................................................................................................7
2.3 Features....................................................................................................................................................................................7
3Dimensions and Technical Specifications............................................................................. 8
3.1 Rating Plate.............................................................................................................................................................................8
3.2 Nomenclature and Models ...............................................................................................................................................8
3.3 Weight.......................................................................................................................................................................................8
3.4 Dimensions .............................................................................................................................................................................8
3.5 Electrical Specifications......................................................................................................................................................9
3.6 Operating Conditions .........................................................................................................................................................9
3.7 Compliances...........................................................................................................................................................................9
4Installation ............................................................................................................................ 10
4.1 Location..................................................................................................................................................................................10
4.2 Ventilation.............................................................................................................................................................................10
4.3 Adjustable Feet....................................................................................................................................................................11
4.4 Electrical Installation .........................................................................................................................................................11
5Function Test......................................................................................................................... 13
6Operating Instructions ......................................................................................................... 14
6.1 Proper Induction Cookware ...........................................................................................................................................14
6.2 Proper Placement of Cookware on Dual Hobs........................................................................................................15
6.3 Power Control ......................................................................................................................................................................15
6.4 No Pan No Heat...................................................................................................................................................................16
6.5 When Unit is Not In Use ...................................................................................................................................................16
7Cleaning................................................................................................................................. 17
8Maintenance.......................................................................................................................... 18
9Important Rules .................................................................................................................... 18
10 Troubleshooting ................................................................................................................... 19
10.1Common causes for induction unit failure...............................................................................................................19
10.2Problems and Possible Causes......................................................................................................................................20
10.3Indicator Lamp Flashes at Intervals (for Operators)..............................................................................................21
10.4Troubleshooting with Error Codes (for Service Technicians) ............................................................................22

Safety Requirements RTCSmp Induction Dual Base-Line Cookers
4 Part # 4532290 Rev 2 (1/15/14)
1Safety Requirements
WARNING This product contains chemicals known to the State of California to cause cancer.
Installation and servicing of this product could expose you to airborne particles of glass
wool / ceramic fibers. Inhalation of airborne particles of glass wool / ceramic fibers is
known to the State of California to cause cancer.
IMPORTANT Warning labels mounted directly on the induction unit must be observed at all times and
kept in a fully legible condition.
IMPORTANT To ensure your work environment is safe, you must follow all of the safety instructions
contained in this manual, the existing national regulations for accident prevention with
electrical systems, as well as any relevant company-specific safety instructions.
The induction unit should only be used if and only if the
installation of the electrical system is fitted by an approved
installation contractor in accordance with specific national and
local regulations.
1.1 Risk Involved By Disregarding Safety Information
Disregarding the safety instructions may cause harm to people, the surroundings, and the induction unit. Garland
is not responsible for any damages or personal injury caused by failure to observe the safety requirements. Risks
involved when disregarding safety precautions may include:
•Death or injury caused by electric shock.
•Injury due to burns from contacting overheated cooking surface, cookware, or oil and grease.
•Damage to the induction unit caused by using unsuitable cookware.
1.2 Safety Instructions for Operator
Please follow the following rules to avoid personal injuries and property damages:
•When the unit is in use, heat transfers from cookware to the glass-top; the glass-top can become hot. To
avoid burn injuries, do not touch the heating area when the unit is in use.
•The induction unit heats up cookware and cooks food quickly. Do not leave an empty pan on the unit and do
not leave the unit unattended during operation.
•If the glass-top is cracked or broken, switch off the induction unit immediately and if possible and safe,
disconnect it from the power supply. Do not touch any parts inside the induction unit.
•Persons with cardiac pacemakers should consult their doctors whether they are safe near an induction unit.
•If the power cord is damaged, have it replaced immediately by an approved service technician.
•Ensure no liquid can enter into the induction unit. Do not let water or food overflow the cooking area. Do not
use hoses to clean or power wash the induction unit or its vicinity.
•Do not put any other items on the glass-top except non-empty induction cookware.
oDo not leave any object such as paper, cardboard, or cloth between the cookware and the cooking
surface, as this might start a fire.

Safety Requirements RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 5
oMetallic objects are heated up very quickly when placed on the induction unit when the unit is in
use. Do not place any objects such as closed cans, aluminum foil, cutlery, jewelry, or watches on the
induction unit when the unit is in operation.
oDo not place credit cards, phone cards, tapes, or any objects sensitive to magnetism on the cooking
surface.
oDo not place any vessels made of aluminum or plastics on the glass-top.
•The induction unit has an internal air-cooling system. Do not block the air intake and exhaust openings with
objects such as cleaning cloths or containers. Any obstruction to the air intake and exhaust could cause the
unit to overheat and to switch off.
•Switch the unit OFF if you take the cookware away for a while. This will prevent the heating process to start
automatically and unintentionally when a pan is placed back on the heating area. If any person needs to use
the induction unit, he/she will have to turn the unit ON intentionally.
•A dirty air intake filter blocks the fresh air intake. Clean the air intake filter (dishwasher-safe) at least once a
week or as often as necessary.
•Use only induction suitable cookware with proper sizes and made of proper material. The induction suitable
cookware should also be in good condition without any uneven, arched or partially detached bottoms.
•Protect the induction unit from moisture if the unit is placed next to high steam emitting equipment such as
pasta cookers, steamers, and water bath.
•Do not place the induction unit next to a heat producing unit such as an oven or a deep fryer.
1.3 Improper Use of the Equipment
The reliability of the induction unit can only be guaranteed when it is used properly. The induction unit must
always be operated within the limits provided in the technical specifications. Please also refer to chapter 9
Important Rules for using induction equipment.
1.4 Unauthorized Modification and Use of Spare Parts
Please contact Garland if you intend to make any changes on the induction unit. For safety reasons, always use
genuine parts and accessories approved by Garland. Any unauthorized modification as well as any installation of
unapproved components will void all warranty.
1.5 Pan Detection
Energy is transferred to cookware when the induction system detects a suitable pan on the heating area. The
green indicator light signals to communicate the Pan Detection process:
•When the unit is ON without any pan on the hob, the green indicator light flashes; the unit is in pan
detection mode.
•As soon as a pan is put on the hob, the heating process is engaged and the indicator light stops flashing
and remains bright. However, the indicator light will keep flashing if the unit is not detecting any pan or
an unsuitable pan is placed on the hob.
NOTE: Pan with a bottom diameter smaller than 5”(12 cm) is not detected by the system.

Safety Requirements RTCSmp Induction Dual Base-Line Cookers
6 Part # 4532290 Rev 2 (1/15/14)
1.6 Cooking Zone Monitoring
Each cooking zone is monitored by multiple temperature sensors beneath the glass-top. The sensors can detect
overheated empty pans or overheated oil and grease. When this occurs, the system stops the energy supply to
the pan. You must turn the unit off and let it cool down before restarting it.
CAUTION
To avoid burn injuries, do not touch the unit when a pan is
overheated and take all the necessary precautions when
removing the overheated pan.

Components and Features RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 7
2Components and Features
2.1 Application
The RTCSmp Dual Base-Line units are specially designed as compact table-top cooking equipment. The cookers
can be used for many applications such as cooking, warming, flambéing, and brazing. To guarantee the reliability
and performance of the induction equipment, please observe all safety, installation, and operation requirements
mentioned in this manual.
2.2 Components Included
•1 RTCSmp Induction Base-Line Cooker
•6’ (1829mm) cord and plug supplied (60 cycle units only)
•Installation and Operation Manual
2.3 Features
Garland offers two power ratings— 7kW and 10kW— for the RTCSmp Dual Countertop induction units. Built with
a robust construction, the induction units are compact and powerful with a revolutionary RTCSmp-Technology
(Realtime Temperature Control System with Multi-Point sensing). The RTCSmp Technology monitors the energy
supply, the state of the induction coil, power board, CPU, and the cooking zone in realtime. Please review the
following features this induction unit offers:
•Compact table-top design with stainless steel body and high impact Ceran® glass-top.
•Sloped, easy to see front panel with adjustable controls for easy operation.
•Integrated cooling fan keeps electronics cool.
•Air deflector prevents hot exhaust air to be pulled back into the unit.
•Removable and dishwasher-safe air intake filter.
•Compact and flat profile.
•Thermostatically controlled overheat sensor shuts off the unit preventing damage from pans cooking dry.
•Instant energy transmission to the cookware only, not to the surrounding air.
•Electronic output limitation continually monitors the energy transfer to the cookware, ensuring the most
efficient energy transfer possible.
•Easy to install.
•Simple to operate. Adjust cooking power level simply by turning the knob.

Dimensions and Technical Specifications RTCSmp Induction Dual Base-Line Cookers
8 Part # 4532290 Rev 2 (1/15/14)
3Dimensions and Technical Specifications
3.1 Rating Plate
The rating plate specifies important information such as model
number, serial number, and electrical specifications. The rating plate
is affixed to the back of the unit, at the lower right corner.
3.2 Nomenclature and Models
Series Dual Hobs/
Specialty
Function Power
(Watt)
Models
SH =
Slim Hob
DU = Dual BA =
Base Line
7000
10000
SHDUBA7000
SHDUBA10000
3.3 Weight
Shipping Weight Net Weight
Model SHDUBA7000 SHDUBA10000 SHDUBA7000 SHDUBA10000
Weight 24 kg / 52.9 lb 26 kg / 57.3 lb 22 kg / 48.5 lb 24 kg / 52.9 lb
3.4 Dimensions
Model Glass Top Only (width x depth) Overall Dimensions (width x depth x height)
SHDUBA7000/ 10000 12.60” x 22.83” (320 x 580 mm) 14.90” x 27.56” x 6.41” (380 x 700 x 163 mm)
(measurements in mm and [inch])

Dimensions and Technical Specifications RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 9
3.5 Electrical Specifications
Model Voltage Power Plug Configuration
SHDUBA7000 208 V AC / 3Ph / 60Hz 7000 W (2x 3500W) / 22A
SHDUBA7000 400 V AC / 3Ph / 50Hz 7000 W (2x 3500W) / 11A
SHDUBA7000 440 V AC / 3Ph / 50Hz 7000 W (2x 3500W) / 10A Plug Not Included
SHDUBA10000 208 V AC / 3Ph / 60Hz 10000 W (2x 5000W) / 30A
SHDUBA10000 400 V AC / 3Ph / 50Hz 10000 W (2x 5000W) / 16A
SHDUBA10000 440 V AC / 3Ph / 50Hz 10000 W (2x 5000W) / 15A Plug Not Included
3.6 Operating Conditions
Max. Tolerance of Nominal Supply Voltage +6 /-10 %
Network impedance (Zmax.) 0.25 Ω
Supply frequency 50/60 Hz
Ingress Protection class IP X3
Minimal Diameter of Cooking Pan 5” (12cm)
Maximum Ambient Temperature In Storage > -4°F to +158°F (-20°C to +70°C)
In Operation >+ 41°F to +104°F (+5°C to +40°C)
Maximum Relative Air Humidity In Storage > 10% to 90%
In Operation > 30% to 90%
Clearance from Combustible Material Min. 1.57” (40mm)
Installation Clearance Min. 1.57” (40mm) behind the unit, 0.79” (20mm) on
either sides
Installation Clearance (when installed in a tight
space/corner)
Min. 1.57” (40mm) on all sides
3.7 Compliances
•North American models:
ETL listed in compliance with UL 197, CSA C22.2 No.109, NSF-4. Complies with FCC part 18, ICES-001
•CE models comply with the latest European Norms:
EN 60335-1, EN 60335-2-36, EN 62233 (EMC/EMV)

Installation RTCSmp Induction Dual Base-Line Cookers
10 Part # 4532290 Rev 2 (1/15/14)
4Installation
IMPORTANT
•Kitchen designers and installation contractors are responsible for designing and installing correctly the
appropriate support structures and ventilation system for the cooking equipment.
•The installation, including electrical installation, must be carried out by registered installation contractors
only. The contractors are responsible for interpreting all instructions correctly and performing the
installation in compliance with national and local regulations. The warning signs and rating plates on the
cooking equipment must strictly be followed.
•Read ALL SECTIONS carefully, comply with all requirements listed and ensure all inspection is done by
qualified personnel.
•Refer to the technical data given in chapter 3 Dimensions and Technical Specifications.
•Induction equipment that is not installed correctly will have warranty voided. See Warranty, p.2.
4.1 Location
•The RTCSmp counter top unit must be installed securely on a flat and even surface. The induction unit
must be set up in a way that it cannot fall down or move to an uneven position.
•Level and adjust the height of the unit by adjusting the feet. The unit can be secured in place with the
Tabletop Self-adhesive Foot Pads (part# 72264020). See 4.3 Adjustable Feet.
•Do not place the induction unit on or near a hot surface or any heat producing equipment such as an
oven or a deep fryer.
•Protect the induction unit from steam if the unit is placed next to equipment giving off lots of steam such
as pasta cookers, steamers, and water bath.
•Allow easy access to the front control panel.
•Keep the induction unit away from combustible materials, vapors or liquids.
4.2 Ventilation
Proper cool air intake and ventilation is essential to the reliability and functioning of the induction unit. Please
ensure all requirements listed below are met:
•This induction unit is equipped with an internal air cooling system. Ensure the air supply and air exhaust
outlets are not blocked. CLEARANCE: minimum 1.57” (40mm) behind the unit, and minimum 0.79”
(20mm) on either side of the unit.
•Should this induction unit be installed in a tight space or corner, a minimum distance of 1.57” (40mm) to
the surrounding walls must be provided.
•Ensure the induction unit does not take in hot ambient air from other surrounding units and appliances,
especially when the unit is placed close to a heat generating equipment such as a fryer or an oven.
•The air intake temperature must not exceed 104°F (40°C).

Installation RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 11
4.3 Adjustable Feet
•The feet (provided) on the countertop unit are
height-adjustable and lockable. (Feet Complete
Assembly part# 95000120)
•There are non-slip rubber pads on the feet.
•Optional: the feet can be inserted into the
Tabletop Self-Adhesive Foot Pads (part#
72264020). These pads can be affixed onto the
counter surface.
•To adjust the height of the unit, simply rotate the feet to raise or lower the unit.
•To lock the feet into position, rotate the plastic locks counter-clockwise and tighten them against the
bottom of the unit.
4.4 Electrical Installation
IMPORTANT
•Refer to the specifications in chapter 3 Dimensions and Technical Specifications AND
•Ensure the supply voltage and the line current match the specifications given on the rating plate. A
stable mains supply must be provided.
the rating
plate/instruction labels on the unit. Always refer to the rating plate/instruction labels on the unit to
verify the electrical data. Rating plate/label information overrides the information listed in this manual.
CAUTION Wrong voltage will damage the induction unit. Follow
strictly the specifications on the rating plate.
•The electrical connections must satisfy the national and local electrical codes.
•If ground fault current protective switches are used, they must be provided with selective activation and
designed for a minimum fault current of 30mA. Multiple generators with a mains connection must not be
connected to a single fault current protective switch.
•This induction unit is equipped with a power cable which can be connected with the necessary plug to
the socket. Ensure the plug is easily accessible for disconnecting from the power supply. Put the control
knob in the 0 (OFF) position BEFORE connecting to the electrical supply.

Installation RTCSmp Induction Dual Base-Line Cookers
12 Part # 4532290 Rev 2 (1/15/14)
To setup the unit for operation:
1. Ensure the control knob is at the 0 (OFF) position.
ON-Position
Any position where
“0” is not pointing to
the LED light. The
light is on.
OFF-Position
“0” is pointing to
the LED light. The
light is off.
2. Remove all objects from the glass top and check that the glass top is neither cracked nor broken.
CAUTIONDo not continue if the glass top is cracked or broken.
Contact an authorized service agency for assistance.
3. Connect the unit to the power supply.
4. Perform the Function Test. See chapter 5 Function Test.

Function Test RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 13
5Function Test
IMPORTANT
CAUTION When the unit is in use, the cookware will warm up the glass-top. To
avoid burn injuries, do not touch the glass-top.
•Remove all objects from the glass-top and verify that the glass-top is not cracked or broken.
CAUTION Do not continue if the glass-top is cracked or broken. Immediately
switch off the unit and if possible and safe, disconnect it from the
power outlet. Contact a Factory Authorized Service agency.
•Before carrying out the function test, the user must understand how to operate the unit.
•Always use a pan suitable for induction cooking, having a bottom diameter of at least 5”(12cm). See 6.1
Proper Induction Cookware and 6.2 Proper Placement of Cookware on Dual Hobs.
•NEVER LEAVE AN EMPTY PAN ON AN INDUCTION HOB.
To perform a function test:
1. Put some water in the pan and place it in the center of the heating zone.
2. Turn the control knob to a position between 1 and 12. The LED indicator lamp lights up and the water is
heated.
ON-Position
Any position where
“0” is not pointing to
the LED indicator
light. The LED is on.
OFF-Position
“0” points to the LED
indicator light. The
LED is off.
3. Take the pan away from the hob. Power transmission stops and the indicator lamp starts to blink.
4. Place the pan back on the heating area. The LED indicator lamp lights up continuously again and the
heating process resumes.
5. Turn the control knob to the OFF/“0”-position. The heating process stops; the indicator lamp goes off.
NOTE: The green indicator lamp illuminates continuously when energy is being transferred to the pan.
If the indicator lamp remains off, check:
•Is the induction unit connected to the power supply?
•Is the control knob in an ON-Position?
If the indicator lamp keeps blinking and a pan is placed in the heating zone:
•Are you using a suitable pan? See chapter 6.1 Proper Induction Cookware.
•Is the pan placed in the center of the hob? See chapter 6.2 Proper Placement of Cookware on Dual
Hobs.
For further assistance, see chapter 10 Troubleshooting or call a Factory Authorized Service agency.

Operating Instructions RTCSmp Induction Dual Base-Line Cookers
14 Part # 4532290 Rev 2 (1/15/14)
6Operating Instructions
IMPORTANT
•Induction units are more powerful, heat up pans quicker, and cook food faster than conventional cooking
equipment. Your induction unit will require different use and care than other conventional equipment. Do
not operate the induction equipment without reading this manual and follow all safety requirements. Refer
to chapter 1 Safety Requirements.
•This appliance is for professional use and shall be used only by qualified personnel.
CAUTION
Do not put any empty cookware on the heating area when the induction unit is
ON. The induction unit heats up empty pans very quickly. Overheated empty pan
can cause personal injury and damages to cookware and the induction unit. To
avoid overheating, always put food products or oil into the pan before turning
the induction unit on.
•Induction unit offers short cooking time. When you turn the power level up, the temperature of the pan and
its contents is changed quickly. Therefore especially when you heat up oil or grease, check the cooking
process frequently to prevent the oil or grease from overheating and burning.
•BROIL-DRY PROTECTION
The RTCSmp electronic temperature control monitors overheating at the pan base. When an overheated pan
(overheated oil, empty pan) is detected, energy transfer from the generator to the pan will be stopped
immediately. You must turn the unit off, let it cool down before re-starting the unit.
6.1 Proper Induction Cookware
IMPORTANT Using unsuitable cookware on the induction unit can cause the unit to fail prematurely, void
your warranty, or incur high service costs. Refer to Warranty, p.2.
•
Pans with layer separation (outward and inward bubbles), arching or partially detached bottoms must be
replaced. When these pans are used, the sensors under the glass-top cannot detect temperature correctly.
These pans will overheat the sensors below and eventually will damage them. Illustration below shows
examples of good and bad pans in cross-sections.
IMPORTANT: CONDITION OF COOKWARE
•Size
Minimum size: The bottom of the cookware must have a diameter of at least 5” (12cm). Otherwise, the
sensors will not detect the pan properly.
Do not use oversized pans on the induction unit. The bottom of the pan must fit the glass. A hot, oversized
pan may damage the electronic components inside the induction unit.

Operating Instructions RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 15
•Material
Use cookware made of conductive and magnetic materials. If the pan bottom attracts a magnet,
the pan is suitable for induction cooking. Look for cookware that is labeled “suitable for induction”
or has an induction compatible symbol on the pan bottom.
Boil Test
To verify the performance of a pan for induction cooking: Add one liter of cold water into the pan
and bring it to boil. The time needed to boil one liter of water should be:
•SH/DU/BA 7000 (2x3500W), approximately 140 seconds
•SH/DU/BA 10000 (2x5000W), approximately 85 seconds
If the time to boil exceeds the above guideline, then the pan material is not suitable for achieving
optimal efficiency. Please contact your supplier to purchase suitable induction pans.
6.2 Proper Placement of Cookware on Dual Hobs
The RTCSmp Dual Countertop model has two cook zones (dual hobs). Each cook-zone is equipped with the latest
RTCSmp sensor technology which enables temperature controls in realtime. To obtain the optimal results from
the sensors, you must always place the pan in the center of the hob, which is indicated by the markings on the
glass.
CAUTION Pans and pots must not cover more than one cook
zone. Otherwise, electronic components of the
induction unit can be damaged.
DO NOT
(A): Place one pan over two cook-zones.
(B): Place multiple pans on a single cook-zone.
DO
(C) and (D): Place one pan on each hob, and each
pan is placed in the center of the hob.
6.3 Power Control
Set the desired power level by turning the control knob and the unit is immediately ready for operation. When
the green indicator lamp lights up, energy is being transferred to the cookware.
ON-Position
Any position where
“0” is not pointing to
the LED indicator
light. The LED is on.
OFF-Position
“0” is pointing to the
LED indicator light. The
LED is off.
Set and adjust the power level by turning the control knob:
•Position (1) indicates minimum power.
•Position (12) indicates maximum power.

Operating Instructions RTCSmp Induction Dual Base-Line Cookers
16 Part # 4532290 Rev 2 (1/15/14)
The following Power Diagram indicates that when you increase the power level, the power output does not
increase linearly. The difference in power output between two higher power levels is much larger than that
between two lower power levels.
6.4 No Pan No Heat
Energy is transferred to cookware when the induction system detects a suitable pan on the heating area. The
green indicator light signals to communicate the Pan Detection process:
•When the unit is ON without any pan on the glass-top, the green indicator light flashes; the unit is in pan
detection mode.
•As soon as an induction pan is put on the glass-top, the heating process is engaged and the indicator
light stops flashing and remains bright. However, the indicator light will keep flashing if the unit is not
detecting any pan or an unsuitable pan is placed on the glass-top.
•When you remove the pan from the heating area, power transfer to the pan is stopped immediately.
NOTE: Pan with a bottom diameter smaller than 5”(12 cm) is not detected by the system.
6.5 When Unit is Not In Use
Best Practice: If the induction unit is not in use, ensure the control knob is in the 0 (OFF) position.
•Switch the unit OFF if you take the cookware away for a while. This will prevent the heating process to
start automatically and unintentionally when a pan is placed back on the heating area. If any person
needs to use the induction unit, he/she will have to turn the unit ON intentionally.

/Cleaning RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 17
7Cleaning
The cleaning of the Ceran® glass is identical to cleaning other similar
glass surfaces. You may use any non-abrasive Ceran® glass cleaning
products available from a grocery or hardware store.
CAUTION
Ensure NO LIQUID CAN ENTER into the induction
unit. Do not let water or food overflow the cooking
area. Do not use hoses to clean or power wash the
induction unit or its vicinity.
IMPORTANT
•DO NOT USE: corrosive or abrasive cleaning agents, such as grill sprays, oven sprays, stain removers, rust
removers, scouring powder, and rough sponges.
•Let the Ceran® glass-top cool down before cleaning.
•Ensure to remove all residues of cleaning agents from the glass-top. Use a clean moist cloth to wipe off
any such residues.
IMPORTANT Air Intake Filter
A dirty, blocked air intake filter can cause electronic damage to the induction unit. Ensure to clean the Air
Intake Filter at least once a week or as often as required. The Air Intake Filter is dishwasher-safe. Wipe the filter dry
before inserting it back into the holder.
Glass and Body Cleaning
1. Use razor blade scraper or non-scratching sponge to remove all residues on the glass.
•When scraping, ensure you angle
your razor blade scraper at about
20oto 30ofrom the glass.
2. Wipe the glass clean with a damp cloth.
3. To clean the stainless steel body, use regular stainless steel cleaners available from a hardware store.
Visual Inspection of Silicone Seal
Check the silicone seal around the glass. Call service as soon as possible if you notice:
•Cracks on the silicone seal.
•The silicone seal comes away from the glass or moves when you press down on the seal.
When the silicone seal is broken, water penetration can cause the induction unit to fail and the malfunction
can cause personal harm.

Maintenance RTCSmp Induction Dual Base-Line Cookers
18 Part # 4532290 Rev 2 (1/15/14)
8Maintenance
CAUTION
Maintenance and servicing work other than cleaning
as described in this manual must be done by an
authorized service personnel.
Do not open the induction unit – dangerous
electric voltage inside!
The induction unit may only be opened by an
authorized service personnel.
A good maintenance of the induction unit requires regular cleaning, care and servicing. The operator has to
ensure all components relevant for safety are in perfect working order at all times.
Best Practice: Have the induction unit examined once a year by an authorized technician.
9Important Rules
Six Simple rules to ensure reliable and repeatable performance of your induction unit:
•Keep kitchen temperature below 105°F (40°C).
•Never place your induction units next to any grease generating or heat generating equipment.
•Clean the intake filter at least once a week or as often as required.
•Use only pans that fits the glass, do not use oversized pans.
•Never pre-heat the pan. Place the pan on the cooking area only when you are ready to cook.
•Do not use dented pans; it will cause damages to the electronics.

Troubleshooting RTCSmp Induction Dual Base-Line Cookers
Part # 4532290 Rev 2 (1/15/14) 19
10 Troubleshooting
Do not open the induction unit – dangerous electric
voltage inside!
The induction unit may only be opened by an
authorized service personnel.
CAUTION
STOP and DO NOT USE the induction unit if any part
of the unit is cracked or broken. Turn off the
induction unit immediately and if possible and safe,
disconnect the unit from the power supply. Do not
touch any parts inside the unit.
10.1 Common causes for induction unit failure
One or more of the following conditions may affect the function or contribute to the failure of an induction unit:
•Using unsuitable cookware such as non-induction pans, oversized pans, or damaged pans.
•High ambient temperature.
•Inadequate ventilation causing hot air to re-enter through the air intake slots.
•Dirty air intake filter.
•Empty pan is left on the hob when the unit is ON.
Symptoms
When a malfunction occurs, the induction unit may be in one of the following states:
•The induction unit stops working immediately.
•The induction unit continues to work in a power reduction mode.
The green indicator light may also blink at regular intervals.
Corrective steps
Use the following sections to locate the problem area(s) and to take only the corrective action(s) indicated. Ensure
you exercise safety precautions at all time.
Only an authorized service technician would have the training and correct tools to diagnose the internal
components accurately and thoroughly. Contact a Factory Authorized Service agency for assistance. For a list of
Garland authorized service agencies, please visit our websites at www.Garland-Group.com (USA/Canadian
customers) or www.ManitowocFoodservice.com (international customers).

Troubleshooting RTCSmp Induction Dual Base-Line Cookers
20 Part # 4532290 Rev 2 (1/15/14)
10.2 Problems and Possible Causes
Problem Possible Causes Action To Take By Operator
Pan does not heat, green
LED lamp is OFF (dark)
No power supply. Check the electrical supply, e.g. power cable
plugged into the wall socket.
Check primary fuses.
Control knob is in OFF-position. Turn control knob to an ON-position.
Defective induction unit. Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Pan does not heat, green
LED lamp is blinking.
If LED lamp blinks at
intervals, see next section.
Pan is too small. Use a suitable pan with bottom diameter larger
than 5” (12cm).
Pan is not placed in the center of the
heating zone; pan is not detected by
sensor.
Move the pan to the center of the heating zone.
Unsuitable pan. Select a pan recommended for the induction
unit.
Defective induction unit. Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Poor heating, green LED
lamp is ON (shining)
Air-cooling system obstructed. Verify that air inlet and outlet are not blocked.
Ensure the Intake Air Filter is clean.
Ambient temperature is too high;
the cooling system is not able to
keep the induction unit in normal
operating conditions.
Verify that no hot air is sucked in by the fan.
Reduce the ambient temperature. The intake air
temperature must be lower than 104°F (40°C).
One phase is missing (for units with
three phase supply only).
Check primary fuses.
Defective induction unit. Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Pan used is not ideal. Select a pan recommended for induction
cooking. Then compare results of different pan
used.
Unit does not react to
control knob positions
Defective control switch. Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
Power/heating level seems
to be reduced, fan is
working
Air-cooling system is blocked.
Internal fan is dirty.
Verify that air inlet and outlet are not
obstructed. Ensure the Intake Air Filter is clean.
Contact your authorized service agency.
Power/heating level seems
to be reduced, fan does
not work
Defective fan or fan control. Ensure knob is in OFF-position and if possible
and safe, disconnect the unit from the power
supply. Contact your authorized service agency.
After a longer continuous
operation, Power/heating
level seems to be reduced
Overheated induction coil; cooking
area is too hot.
Overheated oil in pan.
Pan is empty.
Switch the unit off. Safely remove pan. Wait
until the heating zone has cooled down before
turning the unit ON again.