Garland IN 1500 User manual

Part # 4532288 Rev 3 (6/11/14) © 2013 Garland Commercial Ranges Limited
Model: HO IN 1500
INSTALLATION AND
OPERATION MANUAL
GARLAND INDUCTION
TEMPERATURE CONTROLLED
BUILT-IN HOLD-LINE
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 for USA and Canada. For international customers, please
visit www.manitowocfoodservice.com. 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superseded and is subject to change without notice.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 Built-In Temperature Controlled Hold-Line
2 Part # 4532288 Rev 3 (6/11/14)
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.
UNPACKING and PACKING SLIP
The packing slip attached to the shipment contains detailed information of all components.
Please retain this packing slip for future reference.
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 Heat Retaining Hold-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
T
his 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

Table of Contents RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532288 Rev 3 (6/11/14) 3
WARRANTY..................................................................................................................................... 2
UNPACKING and PACKING SLIP .................................................................................................... 2
USING THIS MANUAL..................................................................................................................... 2
DESCRIPTION OF WARNING SYMBOLS......................................................................................... 2
CONTACTS ...................................................................................................................................... 2
1Safety 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
2Components and Features ..................................................................................................... 7
2.1Application.........................................................................................................................................................................7
2.2Components Included....................................................................................................................................................7
2.3Features............................................................................................................................................................................... 7
3Dimensions and Technical Specifications ............................................................................. 8
3.1Rating Plate........................................................................................................................................................................ 8
3.2Nomenclature and Model.............................................................................................................................................8
3.3Electrical Specifications .................................................................................................................................................8
3.4Dimensions ........................................................................................................................................................................8
3.5Operating Conditions..................................................................................................................................................... 8
3.6Compliances......................................................................................................................................................................8
4Installation .............................................................................................................................. 9
4.1Location...............................................................................................................................................................................9
4.2Ventilation..........................................................................................................................................................................9
4.3Electrical Compartment Protection .........................................................................................................................10
4.4Heat Retaining Plate Installation ..............................................................................................................................11
4.4.1Dimensions: RTCSmp HOIN1500 Induction Heat Retaining Plate .................................................11
4.4.2Cut-Out Dimensions and Clearance.........................................................................................................11
4.4.3Parallel Installation.........................................................................................................................................12
4.4.4Installation Steps.............................................................................................................................................13
4.5Control Unit Installation ..............................................................................................................................................14
4.5.1Dimensions: Control Unit RTCSmp HOIN1500......................................................................................14
4.5.2Front-Mount.....................................................................................................................................................15
4.5.3Back-Mount.......................................................................................................................................................15
4.6Electrical Installation.....................................................................................................................................................16
5Function Test......................................................................................................................... 17
6Operating Instructions ......................................................................................................... 18
6.1Proper Induction Serving Pan....................................................................................................................................18
6.2Proper Placement of Serving Pan.............................................................................................................................19
6.3Temperature Control and Display............................................................................................................................20
6.4No Pan No Heat ..............................................................................................................................................................20
6.5When Unit is Not In Use...............................................................................................................................................20
7Cleaning................................................................................................................................. 21
8Maintenance.......................................................................................................................... 22
9Important Rules .................................................................................................................... 22
10Troubleshooting ................................................................................................................... 23
10.1Common causes for induction unit failure............................................................................................................23
10.2Problems and Possible Causes ..................................................................................................................................24
10.3Troubleshooting with Error Codes (for Service Technicians)..........................................................................25

Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
4 Part # 4532288 Rev 3 (6/11/14)
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 working 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.
T
he 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 the 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 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.
Do not put any other items on the glass cook-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.
oMetallic objects are heated up very quickly when placed on the induction unit when it is in use. Do
not place any objects such as closed cans, aluminum foil, cutlery, jewelry, or watches on the
induction unit.

Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532288 Rev 3 (6/11/14) 5
oDo not place credit cards, phone cards, tapes, or any objects sensitive to magnetism on the cooking
surface.
oDo not place plastic vessels and aluminum objects such as aluminum foil on the glass-top.
Persons with a cardiac pacemaker should consult their doctor whether they are safe near an induction unit.
If the power cord is damaged, have it replaced immediately by an approved service technician.
Ensure liquid cannot 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.
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 filter blocks the fresh air inlet. The Air Inlet Filter should be cleaned at least once a week (dish-
washer safe) or as often as necessary. Wipe the filter dry before putting it back into the unit.
Remove immediately any food residuals from the glass-top.
Use only induction suitable cookware with proper size 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 steam if the unit is placed next to high steam emitting equipment such as
pasta cookers, steamers, and water bath.
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 refer to section 9 Important
Rules of using induction equipment.
1.4 Unauthorized Modification and Use of Spare Parts
Please contact the manufacturer 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. See Warranty, p.2.
1.5 Pan Detection
Energy is transferred to cookware when the induction system detects a suitable pan on the heating area. The
digital display signals to communicate the Pan Detection process.
When the unit is ON without any pan on the hob, the display shows the current temperature without a
dot; the unit is in pan detection mode.
As soon as a pan is put on the hob, the heating process is engaged and the display shows the current
temperature with a dot blinking.
However, if the unit is not detecting any pan, the current temperature is shown without a dot.
NOTE: Pan with a bottom diameter smaller than 5” (12 cm) is not detected by the system.

Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
6 Part # 4532288 Rev 3 (6/11/14)
1.6 Cooking Zone Monitoring
Each cooking zone is monitored by multiple temperature sensors beneath the glass cook-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
T
o 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 Built-In Temperature Controlled Hold-Line
Part # 4532288 Rev 3 (6/11/14) 7
2Components and Features
2.1 Application
The RTCSmp Install Hold-Line units are specially designed as built-in equipment for closed counters. These units
are ideal for buffets, events and banqueting, providing constant and precise temperature to ensure top quality
food presentations and appeal. Temperature adjustment within a large temperature range (122-212oF / 50-100oC)
allows for flexibility and precise food temperature requirements. To guarantee the induction units’ reliability and
performance, please observe all safety, installation, and operation requirements mentioned in this manual.
2.2 Components Included
One (1) RTCSmp Induction Built-In Heat Retaining Unit 1500 with Cord and Plug.
Two (2) Control Units with RJ-45 cables.
2.3 Features
Built with a robust construction, the RTCSmp Hold-Line 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:
Engineered specifically for warm holding applications.
Compact, light weight and low profile design.
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.
Two heat zones.
High impact Ceran glass-top with two highly visible digital displays beneath to show the set and the current
temperatures.
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.
The control unit regulates the temperature in an increment of 5oF(1oC), from 122-212oF / 50-100oC.
Simple to operate. Adjust power level simply by turning the knob.

Dimensions and Technical Specifications RTCSmp Built-In Temperature Controlled Hold-Line
8 Part # 4532288 Rev 3 (6/11/14)
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 bottom of the unit, next to the air intake and air deflector.
3.2 Nomenclature and Model
Series Built-In Power (Watt) Model
HO = Hold Line IN 1500 HO IN 1500
3.3 Electrical Specifications
Model Voltage Power No. of Heat Retaining Zones
HO IN1500 120 V AC / 1Ph 1500 W (2x 750W) / 12A 2
3.4 Dimensions
Model Glass Top Only (width x depth x
height) Overall Dimensions (width x depth x height) Weight
HO IN1500 31.50”x15.75”x0.169”(800 x400 x4 mm) 31.50” x 15.75” x 4.49” (800 x 400 x 114 mm) 17kg/
37.5lb
3.5 Operating Conditions
Max.
T
olerance of Nominal Supply Voltage +6 /-10 %
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%
Set Temperature Range 122-212°F
/
50-100°C
Clearance from Materials Min. 1.18” / 30mm
3.6 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 Built-In Temperature Controlled Hold-Line
Part # 4532288 Rev 3 (6/11/14) 9
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.
When designing kitchen cabinets for the induction equipment, please take into account all installation
requirements, including factors such as: ease of electrical installation, size of the power conductor, and
length of the wires.
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 induction unit must be installed securely in closed counters. IMPORTANT: Allow easy access to unit
and cable connections for maintenance and service.
The induction unit must be installed securely on a leveled and even counter surface.
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 moisture especially when the unit is placed next to high steam emitting
equipment such as pasta cookers, steamers, and water bath. Ensure the cabinet interior is also protected
against water penetration.
Allow easy access to the Air Intake Filter for regular cleaning. The filter is installed on the bottom of the
unit.
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 1.18” (30mm).
Ensure the induction unit does not take in hot ambient air from other surrounding units and appliances,
especially when the installed location of the unit is close to a heat generating equipment such as a fryer
or an oven.
An optimal air intake must not be restricted by the installation.
Ensure the induction unit always gets cool air intake. If necessary, draw in fresh air supply through an air
duct (not provided).

Installation RTCSmp Built-In Temperature Controlled Hold-Line
10 Part # 4532288 Rev 3 (6/11/14)
When installing the built-in unit, ensure the intake air and exhaust air are conducted separately. The in-
take air and exhaust air must not mix. To avoid build-up of hot exhaust air inside the cabinet, draw the
exhaust air out of the cabinet. Build up of hot exhaust air will cause the induction unit to reduce power
or to switch-off. The air intake temperature must not exceed 104F (40C).
We recommend drawing fresh intake air through an air intake vent with a removable air intake filter.
It is highly recommended that an exhaust fan be installed into the cabinet at an appropriate location.
This will force hot air out the cabinet and away from the induction unit. Consult an electrical or
installation expert for the most appropriate location to install a cabinet exhaust fan.
4.3 Electrical Compartment Protection
To protect the equipment, isolate the unit and the wires in a separate electrical compartment inside the cabinet.
The illustrations below show two installation versions.
Figure (A) The unit is installed in one compartment and the wires are exposed.
Figure (B) The interior space of the cabinet is divided and the unit and the wires are protected inside
separate compartments. Extra storage space is also created next to the electrical compartments.
(C) IMPORTANT Fresh air intake through the fan. It is recommended to isolate the
fresh air intake from the exhaust air via an air intake duct and filter the intake air
with a removable air filter. (see example on right)
(D) Hot air exhaust from the induction unit.
(E) IMPORTANT Air exhaust opening installed on the cabinet. It is highly
recommended to install a fan or fans on the cabinet to pull the hot exhaust air
away from the electronic equipment. Buildup of hot exhaust air will cause the
induction unit to reduce power or to switch-off. The air intake temperature must
not exceed 40C / 104F.
(F) IMPORTANT Minimum clearance below the counter-surface for the unit:
(height x width x depth) 160x 780 x 380mm / 6.3”x 30.71”x 14.96”
(G) Cables for the operation units.
(H) IMPORTANT Fresh air supply through an air intake duct. Avoid drawing the hot exhaust air back into
the unit.
(I) When there is no direct path for the air duct to pass through, create an opening on an inner wall or shelf.
D
G
H
C
E
F
H
Figure BFigure A
I
D
G
H
C
E
F
H
Air Intake Filter
Filter Holder
Filter Holder