Garland BH/BA 1500 User manual

-1-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
INSTRUCTIONS FOR USE
INDUCTION TABLETOP UNITS
RTCS Base-Line/Wok-Line
with RTCS-Technology
BH/BA 1500
BH/BA 1800
BH/BA 2500
BH/BA 3000
BH/BA 3500
SH/BA 3500
SH/BA 5000
SH/WO 3500
SH/WO 5000
SH/WO 8000

-2-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
CONTENT
1General remarks................................................................................................................3
1.1Description of danger signs...........................................................................................3
1.2Purpose of induction cookers ........................................................................................4
2Description of products.....................................................................................................5
2.1Scope of supply .............................................................................................................5
2.2Products.........................................................................................................................5
2.3RTCS Base-Line/Wok-Line units at a glance...............................................................6
2.4Technical Data...............................................................................................................8
3Installation..........................................................................................................................9
3.1Scope of supply .............................................................................................................9
3.2Requirements of installation..........................................................................................9
3.3Definition of interfaces..................................................................................................9
3.4One cooking point unit BH/BA 1500, BH/BA 1800, BH/BA 2500, BH/BA 3000 and
BH/BA 3500................................................................................................................10
3.5One cooking point unit SH/BA 3500 and SH/BA 5000..............................................10
3.6SH/WO 3500, SH/WO 5000 and SH/WO 8000..........................................................11
3.7Installation...................................................................................................................11
4Operation test...................................................................................................................12
5Operation..........................................................................................................................13
5.1Cooking process ..........................................................................................................13
5.2Comfort........................................................................................................................13
6Safety instructions ...........................................................................................................14
6.1Risk in the event of non-observance of the safety information...................................14
6.2Safety conscious work.................................................................................................14
6.3Safety information for the operator/operating personnel ............................................14
6.4Improper operating methods........................................................................................15
6.5Unauthorized reconstruction and use of spare parts....................................................15
6.6Pan detection ...............................................................................................................15
6.7Control of the heating area..........................................................................................15
7Out of operation...............................................................................................................16
8Fault finding/Rectification..............................................................................................17
8.1Fault finding with error code.......................................................................................17
8.2Fault finding without error code..................................................................................18
9Cleaning............................................................................................................................20
10Support .............................................................................................................................21
11Waste disposal concept....................................................................................................22

-3-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
1General remarks
These instructions for use contain information which is fundamentally important and must be
taken into account during assembly, operation and maintenance. They must therefore be read
very carefully before installation and operation by the responsible specialist staff and the
operator(s). They must always be available for consultation at the place of operation.
1.1 Description of danger signs
This symbol identifies the safety information
which may cause danger (personal injury) for
people at non-observance of proper operation.
This dangerous voltage warning symbol
indicates a risk of electric shock and hazards
from dangerous voltage.
CAUTION Indicates a hazard or unsafe practice which
could result in minor personal injury or
property damage.
Electromagnetic field
To reduce the risk of fire or electric shock, do
not remove or open cover.
No user serviable parts inside.
Refer servicing to qualified personnel.
Information signs mounted directly on the cooker must be observed at all times and kept in a
fully legible condition.
Warning
Risk of fire or electric shock
Do not open

-4-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
1.2 Purpose of induction cookers
The induction cookers RTCS Base-Line are specially suitable as cookers in the kitchen or for
the preparation of meals on the table. A cooker can be used for cooking, warming up, keeping
warm, flambéing, roasting, etc. food. The cooking or finishing process with RTCS Base-Line
induction units must be carried out with recommended types and sizes of pans. Do not use
any NO NAME pans.
Please use just perfect pan material!

-5-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
2Description of products
2.1 Scope of supply
The unit is delivered completely and in working order.
2.2 Products
We dispose of several basic types with different performances and measurements. Built in a
robust method of construction, they are compact and powerful with a revolutionary
technology in a complete case of CrNi-steel. Our accessories are coordinated with the „RTCS
Base-Line“ units. Equipped with continuous control, they allow efficient cooking.
Simple operation with rotary switch with integrated mains switch
Compact powerful electronics enable flat construction and safe operation
A maximum of safety thanks to multiple functions of protection and checking
Short cooking time
Electronic checking of the energy supply
Compact measurement – light weight
Fulfills the latest directions:
EN 60335-1/-2/-36, EN 62233
UL 197; CAN/CSA/C 22.2 No.109,
CE-conform

-6-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
2.3 RTCS Base-Line/Wok-Line units at a glance
Before carrying out function checks, the operator must know how to operate the cooker.
Model BH/BA
Model SH/BA

-7-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
Model SH/WO
Control knob
The number that points to the indicator operation marks the actual position of the control
knob.
OFF-position:
0 points to the indication operation
ON-position:
Any position where not 0 points to the indicator
operation.

-8-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
2.4 Technical Data
Type Dimensions Ceran plate
BH/BA 320 x 380 x 107 mm 260 x 260 mm
SH/BA 380 x 440 x 140 mm 320 x 320 mm
SH/WO 380 x 440 x 200 mm 300 mm
Type Voltage Power Weight
BH/BA 1500 120 V 1,5 kW 9 kg
BH/BA 1800 120 V 1,8 kW 9 kg
BH/BA 2500 208 / 230 / 240 V 2,5 kW 9 kg
BH/BA 3000 208 / 230 / 240 V 3,0 kW 9 kg
BH/BA 3500 208 / 230 / 240 V 3,5 kW 9 kg
SH/BA 3500 208 / 230 / 240 V 3,5 kW 12 kg
SH/BA 5000 208 / 230/ 400 / 440 V 5,0 kW 13 kg
SH/WO 3500 208 / 230 / 240 V 3,5 kW 13 kg
SH/WO 5000 208 / 230 / 400 / 440 V 5,0 kW 15 kg
SH/WO 8000 400 / 440 V 8,0 kW 16 kg
Operating conditions
Max. tolerance of the nominal supply voltage +6/-10 %
Supply frequency 50/60 Hz
Protection class IP X0
Minimal diameter of the pan 12 cm (5 inches)
Max. ambient temperature Storage > -20- +70C
Function > + 5- +40C
Max. relative humidity of air Storage > 10 % - 90 %
Function > 30 % - 90 %

-9-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
3Installation
3.1 Scope of supply
The unit is delivered completely and in working order.
3.2 Requirements of installation
The cooker has to be set up on an even place like a table. The air inlet and air outlet must not
be blocked (behind min. 4cm and sideways min. 2cm distance). The unit must never touch the
rear- or the sidewall. The area must be able to withstand a loading of 40 kg. The control knob
to operate the cooker must be easily accessible.
3.3 Definition of interfaces
Please observe the following rules:
Check and ensure that the supply voltage matches the voltage given on the specification
plate.
The electrical connections must satisfy local house installation regulations. The valid,
national and local electrical regulations must be observed.
This induction unit is equipped with a mains cable which can be connected with the
necessary plug to the socket. The connector must be easily accessible to disconnect the
unit from the net.
When faulty-current circuit breakers are used, they must be rated for a breaking current of
more than 30mA.
This induction unit is equipped with an air cooling system. Make sure that the air supply
and air exhaust are not blocked (wall, fabric, etc).
This induction unit is equipped with an additional grease filter. But make sure that the
induction unit does not take in hot ambient air (concerns units standing side by side, or
one behind the other, or standing near a frying pan or an oven) and high steam content in
the surroundings (concerns units standing next to pasta cookers, steamers or a water bath).
The induction unit must not be placed near or on a hot surface.
The air intake temperature must be under 40C.
The operating staff has to make sure that installation, support and inspection is done by
qualified personnel.

-10-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
3.4 One cooking point unit BH/BA 1500, BH/BA 1800, BH/BA 2500,
BH/BA 3000 and BH/BA 3500
3.5 One cooking point unit SH/BA 3500 and SH/BA 5000

-11-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
3.6 SH/WO 3500, SH/WO 5000 and SH/WO 8000
3.7 Installation
The cooker must always be set up on a clean and even surface (table, base, etc.) at it’s
designated site. The cooker stands on non-slip rubber pads and is not permanently installed. It
must be set up in a way that it cannot fall down or move in an uneven position. The conditions
for the „place of installation" must be guaranteed.
CAUTION If the voltage is wrong, the cooker can be
damaged.
The installation of the electricity must be fitted by approved installation contractors in
accordance with specific national and local installation in conformity with all safety
regulations. The warning signs and rating plates on the units must strictly be followed.
Check and ensure that the supply voltage and the line current matches the specifications given
on the rating plate.
Max. tolerance of supply voltage +6/-10 %
Supply frequency 50/60 Hz
Turn control knob to off position („0“)
Connect the unit to the power socket
(The unit is delivered completely with mains cable and plug.)
The installation is now finished and an operating test must be done according to chapter 4.

-12-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
4Operation test
Remove all objects from the glass ceramic cooking zone, verify if this area is neither cracked
nor broken. Do not use it when the glass ceramic cooking zone is cracked or broken,
immediately switch off and disconnect the cooker from the outlet.
CAUTION The glass ceramic cooking zone is warmed up
from the heat of the pan. To avoid injuries
(burning) do not touch this area.
Use a pan that is suitable for induction cooking, having a bottom diameter of at least 12 cm.
Put some water in the pan and place it in the center of the heating area.
Turn the control knob ON (in a position between 1 and 12 (9)). The indicator will
illuminate lights (green) and the water will be heated.
Take the pan away from the heating area, the indicator light will flash
Place the pan back on the heating area, the indicator light will illuminate and the heating
process will continue.
Turn the control knob in the OFF-position, the heating process will stop, indicator light
turns off.
The shining indicator light operation means that energy is being transferred to the pan.
If the indicator operation remains off, check the following:
Is the cooker connected to the outlet?
Is the control knob in ON position?
Do you use a suitable pan (bottom diameter at least 12cm (5“), pan made of suitable
material)?
Is the pan placed in the center of the heating area?
To verify if the pan is suitable, use a permanent magnet and find out if it sticks to the bottom
of the pan. If not, your pan is not suitable for induction cooking. Choose a pan which is
recommended for induction cooking.
If in spite of all positive controls and tests the cooker doesn’t work, refer to the Fault Finding
Section.

-13-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
5Operation
5.1 Cooking process
The induction cooker is switched on with the control knob (OFF ON) the cooker is imme-
diately ready for operation. The illuminated indicator operation lights means that energy is
being transferred to the pan. The power rating is set by turning the control knob. The
inductive power depends on the position of the potentiometer:
Position 1 > minimum power
Position 9 > maximum power (BH/BA)
Position 12 > maximum power
Due to the following characteristics, the operator must be more attentive when using the
induction cooker than it would be required with other appliances. The heat storage capacity of
this system is very low. If the heating level is changed with the control knob, the food is
immediately exposed to a different temperature. Do not put empty pans on the glass
ceramic cooking zone, first put grease or liquidity into the pan and start cooking process after
that. Adjust carefully the heating level to the required cooking mode. Set and adjust the power
with the control knob.
The welding of the bottom of steadily overheated pans can get loose and lead to a
deformation. A strong and punctiform overheating can damage the detector.
The pan should always remain in the center of the heating area, otherwise, the bottom of the
pan is heated unequally and the food inside the pan may burn. The hot pan must not cover
neither the silicone joint nor the housing (heat may dry out the silicone joint and it may
break), this can lead to a failure of the device. When heating up oil or grease, constantly
check the pan to prevent oil and grease from overheating and burning.
If a GN-pan shall be heated up by induction just use cooking position 1 or 2.
5.2 Comfort
The cooker only transmits energy if a pan is placed on the heating area, independently of the
position of the control knob. If you take the pan away from the heating area, power transfer
stops immediately. If the pan is put back on the heating area, the selected power will be
transferred to the pan again.
After switching the cooker to the off position the cooking will stop. The heat is only saved in
the pan.

-14-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
6Safety instructions
6.1 Risk in the event of non-observance of the safety information
Danger for persons, for the environment and for the cooker can result of non-observance of
the safety information. Certain risks may be associated with non-observance of precautions,
including:
Danger to persons through electrical causes
Danger to persons through overheated pans
Danger to persons through an overheated cooking platform (ceran plate)
6.2 Safety conscious work
The safety information contained in these instructions for use, the existing national regulation
for the prevention of accidents as well as any internal working, operating and safety
regulation stipulated by the operator must be observed.
6.3 Safety information for the operator/operating personnel
The heating area is warmed up from the heat of the pan. To avoid injuries (burning) do not
touch the heating area.
To avoid overheating of pans by means of evaporating the contents, don’t heat up pans
unattended.
Switch the control knob off if you take the pan away for a while. This will avoid having
the heating process continue automatically when a pan is placed back on the heating area.
So, if any person starts to use the cooker, he/she will have to start the heating process by
turning the control knob in the ON-position.
Do not insert any piece of paper, cardboard, cloth, etc. between the pan and the heating
area, as this might initiate a fire.
As metallic objects are heated up very quickly when placed on the operating heating area,
do not place any other objects (closed cans, aluminium foil, cutlery, jewelry, watches etc.)
on the induction cooker. Persons with a pacemaker should ask their doctor whether they
are safe near an induction cooker or not.
Aluminium foil and plastic vessels are not to be placed on the hot surface.
The surface must not be used for storage.
Do not place credit cards, phone cards, cassette tapes, or other objects that are sensitive to
magnetism on the Ceran plate.

-15-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
The induction cooker has an internal air-cooling system. Do not obstruct the air inlet- and
air outlet-slots with objects (cloth). This would cause overheating and therefore the cooker
would switch off.
Avoid liquid entering into the cooker. Do not let water or food overflow the pan. Do not
clean the cooker with a jet of water.
Protection against steam admission because high steam content in the surroundings
(concerns units standing next to pasta cookers, steamers or a water bath).
If the heating area (Ceran plate) is cracked or broken, the induction cooker must be
switched off and disconnected from the electric connection. Don’t touch any parts inside
the cooker.
Do not use pans with an uneven bottom.
If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or
a similarly qualified person in order to avoid a hazard.
6.4 Improper operating methods
The operating reliability of the cookers can only be guaranteed with proper use. The limit
values may be exceeded on no account.
6.5 Unauthorized reconstruction and use of spare parts
Reconstruction of the cooker or changes to the cooker are not allowed. Contact the
manufacturer if you intend to make any changes on the cooker. To guarantee the safety, just
use genuine spare parts and accessories authorized by the manufacturer. The use of other
components voids all warranties.
6.6 Pan detection
Pans having a diameter smaller than 12cm are not detected. During pan detection, the
indicator operation flashes. No power is transferred and the indicator lamp flashes if no pan or
an unsuitable pan is detected.
6.7 Control of the heating area
The heating area is controlled with a temperature sensor. Overheated pans (hot oil, empty
pans) can be detected. Energy transfer will be stopped. The induction unit must be re-started
after it has cooled down.

-16-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
7Out of operation
If the cooker is not in use, make sure that the control knob is in the „OFF“ position. If you do
not use the cooker for a longer period (several days) unplug the unit. Make sure that no liquid
can enter into the cooker and do not clean the cooker with a jet of water.

-17-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
8Fault finding/Rectification
The cookers may only be opened by authorized service personnel.
CAUTION Do not open the cooker!
Dangerous electric voltage inside!
Stop any actions if the heating area (Ceran plate) is cracked or broken, the induction cooker
must be switched off and disconnected from the electric supply. Don’t touch any parts inside
the cooker.
8.1 Fault finding with error code
Number of flashing
signals (Code) Possible cause Action to take
E03
- . . . - . . .
Overheated heat sink Let unit cool down
Check air filter and air flow
Air-cooling system obstructed Verify that air inlet and air outlet
are not obstructed with objects
Clean air filter
E04
- . . . . - . . . .
Overheated cooking zone Let unit cool down
Check air filter and air flow
E05
-. . . . .-. . . . .-
Error on power switch Contact service agent
E06
- . . . . . . - . . . . . .
Overheated electronic Let unit cool down
Check air filter and air flow
Ambient temperature too high
(the cooling system is not able to
keep the cooker in normal
operating conditions)
Verify that no hot air is sucked in
by the fan
Reduce the ambient temperature,
the air inlet temperature must be
lower than 40ºC/110ºF
E07
- . . . . . . . - . . . . . . .
Empty cooked pan Switch the unit off to reset the
empty cooking detector
E08
- . . . . . . . . - . . . . . . . .
Error on sensing element Contact service agent
Order of error message: The indicator lamp flashes for an interval of 0,6 sec. The number of
the following short flashes has to be counted and informs about the kind of error
corresponding to the above mentioned code system.
The code will repeat until the error is cancelled.

-18-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
8.2 Fault finding without error code
Fault Possible Cause Action to take
No heating
Indicator operation
is OFF (dark)
No mains supply Check the electrical supply (cable
plugged onto the wall socket)
Check preliminary fuses
Control knob is in OFF-
position Turn control knob ON
Cooker is defective Unplug the unit from the electrical
supply and contact your service
partner
No heating
Indicator operation
is flashing
(If an error code is
flashing see section
„Fault finding” with
error code)
Pan is too small (bottom
diameter less than 12 cm,
only BH/IN and SH/IN)
Use a suitable pan
Pan is not placed in the
center of the heating area
(the cooker cannot detect the
pan)
Move the pan to the center of the
heating area
Unsuitable pan Choose a pan recommended for
induction cooking 1)
Cooker defective Unplug the unit from the electrical
supply and contact your service
partner
Poor heating
Indicator operation
is ON (shining)
Used pan is not appropriate Use a pan recommended for induction
cooking and compare the result with
„your“ pan
Air-cooling system
obstructed Verify that air inlet and air outlet are not obstructed with objects
Ambient temperature is too
high (the cooling system is
not able to keep the cooker in
normal operating conditions2)
Verify that no hot air is sucked in by
the fan
Reduce the ambient temperature. The
air inlet temperature must be lower
than 40ºC/110ºF
One phase is missing (only
units with three phase
supply)
Check preliminary fuses
Cooker defective Unplug the unit from the electrical
supply and contact your service
partner

-19-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
Fault Possible Cause Action to take
No reaction to
control knob
positions
Control knob defective Unplug the unit from the electrical
supply and contact your service
partner
Heating cycle
switches off and on
Within minutes, fan
is active
Air inlet or outlet obstructed Remove objects from air inlet and air
outlet slots, clean the slots
Fan dirty Clean fan
Heating cycle
switches off and on
Within minutes, fan
is never active
Fan defective Ask your supplier for repair service
Fan control defective
After a long
permanent
operating time, the
heating switches off
and on within
minutes
Coil overheated, cooking
area too hot Switch cooker off, remove pan and wait until the cooking area has cooled
off
Empty pan
Pan with overheated oil
Small metallic
objects (e.g. spoon)
are heated up on the
cooking area
Pan detection circuit is
defective Ask your supplier for repair service
1) To verify, if the pan is suitable, use a permanent magnet and find out if it sticks on the
bottom of the pan. If not, your pan is not suitable for induction cooking. Choose a pan
which is recommended for induction cooking. Choose pan material suitable for induction
units.
2) The cooling-system (fan) starts to operate when the ambient temperature in the control area
exceeds 55ºC/130ºF. At heat temperatures higher than 70ºC/160ºF the controller
automatically reduces the power to keep the unit in normal operating conditions. The
cooker runs in a non continuous mode. This mode can be heard.

-20-
090908_Instructions for use RTCS Base- and Wok-Line_E.doc
9Cleaning
List with common types of soiling and recommendations how to treat them:
Type of soiling Treatment
Slight soiling, no burned residues Wipe with a moist cloth (scotch), without cleaning agent
Fatty spots
(sauces, soups, ...)
Polychrom
Sigolin chrom, Inox cream
Vif Super cleaner
Supernettoyant, Sida, Wiener Klak
Pudol System
Lime deposits, caused by water
which has boiled over
Polychrom
Sigonlin chrome, Inopx cream
Vif Supercleaner
Supernettoyant
Strong glimmering metallic
colour changes
Polychrom
Sigolin chrom
Mechanic cleaning
Razor blade
Non-scratching sponge
Grease filter Clean this filter once a week by putting it in the
dishwasher
Sugar, sugar containing food,
plastic, aluminum foil Immediately scrape off the sugar, plastic or aluminum
foil residues thoroughly from the hot cooking area, e.g.
with a razor blade.
After removal of the residues, clean it with a cleaning
agent.
If the heating area soiled with residues of sugar, plastic or
aluminum foil cools down without prior cleaning, the
ceramic surface might become deformed by pinhead-
sized pits.
The cleaning of the Ceran glass is identical to other similar surfaces like glass. Do not use
corrosive or abrasive cleaning agents, such as grill- and oven-sprays, stain- and rust-removers,
scouring powder and rough sponges.
Before being cleaned, the Ceran glass must be cooled down.
Other maintenance and servicing work other than cleaning as described here, must be done by
authorized service personnel.
Make sure that no liquid can enter in the induction unit.