Garland BH/BA 1500 User manual

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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

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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

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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

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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!

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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

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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

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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.

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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 %

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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.

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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