Garland HO IN 1800 User manual

Part # 4532286 Rev 3 (6/10/14) © 2013 Garland Commercial Ranges Limited
Models:
HO IN 450/ 900/ 350/ 1800
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and part specifications, may be superseded and is subject to change without notice.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 # 4532286 Rev 3 (6/10/14)
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 # 4532286 Rev 3 (6/10/14) 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
2Components and Features.......................................................................................................................6
2.1Application.....................................................................................................................................................................................6
2.1Components and Features .......................................................................................................................................................6
3Dimensions and Technical Specifications ..............................................................................................7
3.1Rating Plate....................................................................................................................................................................................7
3.2Nomenclature and Models.......................................................................................................................................................7
3.3Dimensions ....................................................................................................................................................................................7
3.4Electrical Specifications .............................................................................................................................................................7
3.5Operating Conditions.................................................................................................................................................................7
3.6Compliances ..................................................................................................................................................................................7
4Installation ................................................................................................................................................8
4.1Location...........................................................................................................................................................................................8
4.2Ventilation ......................................................................................................................................................................................8
4.3Electrical Compartment Protection.......................................................................................................................................9
4.4Configurations ........................................................................................................................................................................... 10
4.5Dimensions and Installation.................................................................................................................................................. 11
4.5.1Heat Retaining Plate Installation ......................................................................................................................... 11
4.5.1.1Dimensions: RTCSmp HOIN450/900/1350/1800 Heat Retaining Plate 11
4.5.1.2Cut-Out Dimensions 11
4.5.1.3Parallel Installation and Clearance 12
4.5.1.4Installation Steps 13
4.5.2Control Unit Installation ......................................................................................................................................... 14
4.5.2.1Dimensions: Control Unit RTCSmp HOIN450/900/1350/1800 14
4.5.2.2Front-Mount 15
4.5.2.3Back-Mount 15
4.5.3Induction Generator Installation ......................................................................................................................... 15
4.5.3.1Orientation 16
4.5.3.2Mounting Methods 16
4.5.3.3Dimensions: Induction Generator RTCSmp HOIN450/900/1350/1800 16
4.6Electrical Installation................................................................................................................................................................ 17
5Function Test ..........................................................................................................................................19
6Operating Instructions...........................................................................................................................20
6.1Proper Induction Chafing Dish or Pan............................................................................................................................... 20
6.2Proper Placement of Chafing Dish or Pan on Single Hob........................................................................................... 21
6.3Temperature Control and Display....................................................................................................................................... 22
6.3.1Configurations and Temperature Control ....................................................................................................... 22
6.3.2Set and Current Temperatures............................................................................................................................. 23
6.3.3Digital Display............................................................................................................................................................ 23
6.4No Pan No Heat ......................................................................................................................................................................... 23
6.5When Unit is Not In Use.......................................................................................................................................................... 23
7Cleaning...................................................................................................................................................24
8Maintenance ...........................................................................................................................................25
9Important Rules ......................................................................................................................................25
10Troubleshooting.....................................................................................................................................26
10.1Common causes for induction unit failure ...................................................................................................................... 26
10.2Problems and Possible Causes............................................................................................................................................. 27
10.3Troubleshooting with Error Codes (for Service Technicians) .................................................................................... 28

Safety Requirements RTCSmp Built-In Temperature Controlled Hold-Line
4 Part # 4532286 Rev 3 (6/10/14)
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 chafing dish or pan or glass-top.
Damage to the induction unit caused by using unsuitable chafing dish or pan.
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.
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 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.
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.
Do not put any other items on the glass cook-top except non-empty induction chafing dish or pan.
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 Built-In Temperature Controlled Hold-Line
Part # 4532286 Rev 3 (6/10/14) 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.
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.
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 chafing dish or pan 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.
Use only induction suitable chafing dishes or pans with proper sizes and made of proper material. The
induction suitable serving dishes or pans should also be in good condition without any uneven, arched or
partially detached bottoms.
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 followed by a blinking dot.
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.

Components and Features RTCSmp Built-In Temperature Controlled Hold-Line
6 Part # 4532286 Rev 3 (6/10/14)
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. The RTCSmp Install Hold-Line model offers four configuration options; a single
generator can power up to four hotplates. Temperature adjustment within a large temperature range (122-212
o
F
/ 50-100
o
C) 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.
2.1 Components and Features
Built with a robust construction, the RTCSmp Induction Hold-Line unit is
modular and powerful with the 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. RTCSmp also limits the energy supply during
peak load and its special control eliminates interference noises.
The RTCSmp Hold-Line models include a number of components which allow
for optimal flexibility in designing an efficient kitchen. The unique features of
each component are outlined below. See also chapter 3 Dimensions and
Technical Specifications.
Induction Generator:
Engineered specifically for heat retaining applications. | All connections are
accessible from the front of the housing. | Closed aluminum housing with
integrated cooling fan to keep electronics cool. | Integrated air guiding system
to direct exhaust air out of the housing on its left and right sides.
Heat Retaining Plate:
Compact and flat profile to allow for flush mounted installations in shallow
cabinets. | High impact Ceran glass-top with a highly visible digital display
beneath to show the set and the current temperatures. | Included: Coil and
Sensor Cables.
Operation Unit:
Each control switch consists of a chrome sheet metal cover with a built-in power
switch, enclosed in a strong, polymer housing. | Control units are separately
mounted; each comes with a 118” (3000mm) RJ-45 cable. | The control unit
regulates the temperature in an increment of 5
o
F(1
o
C), from 122-212
o
F / 50-
100
o
C. | Simple to operate. Adjust the temperature setting simply by turning the
knob.

Dimensions and Technical Specifications RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532286 Rev 3 (6/10/14) 7
3Dimensions and Technical Specifications
3.1 Rating Plate
T
he rating plate specifies important information such as model number,
serial number, and electrical specifications. The rating plate is affixed to
the bottom of the generator, by the connectors at the front.
3.2 Nomenclature and Models
Series Built-In Power (Watt) Model
HO = Hold Line IN
450 (1 heat-retaining plate) HO IN 450
900 (2 heat-retaining plates) HO IN 900
1350 (3 heat-retaining plates) HO IN 1350
1800 (4 heat-retaining plates) HO IN 1800
3.3 Dimensions
Component Dimensions (width x length x height)
Generator Housing 11.93”x 12.28”x 5.31” (303 x 312 x 135mm)
Heat-Retaining Plate 12.68”x 12.68”x 2.95” (322 x 322 x 75 mm)
Ceran Glass 12.68”x 12.68”x 0.16” (322 x 322 x 4 mm)
3.4 Electrical Specifications
Model Voltage Power Power Per Heating Plate
HOIN450/900/1350/1800 120 V AC / 1Ph 1800 W / 16A 450W
HOIN450/900/1350/1800 230 V AC / 1Ph 1800 W / 8A 450W
3.5 Operating Conditions
Max.
T
olerance of Nominal Supply Voltage +6 /-10 %
Supply frequency 50/60 Hz
Ingress Protection class IP X0
Minimal Diameter of Induction Pan 5” (12cm)
Maximum Ambient
T
emperature 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
Maximum air flow: 56.50cfm / 96m3per hour and min. opening: 9.30 sq.in. / 6000mm2is required.
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
8 Part # 4532286 Rev 3 (6/10/14)
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.
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 heat retaining plate has to be mounted on a leveled and even counter surface.
The generator can be placed in a separate cabinet. All the connectors are located at the front.
CLEARANCE minimum 2.95”(75mm) for the connectors. Ensure the generator and connectors can be
accessed easily for electrical installation and service.
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 high steam emitting equipment such as
pasta cookers, steamers, and water bath.
Allow easy access to the control knob(s).
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:
The air intake and exhaust openings of the Generator must not be blocked. CLEARANCE: minimum 1.57”
(40mm).
The maximum air flow is 56.50cfm (96m3per hour) and therefore a minimal opening of 9.30 sq.in. (6000
mm2) is required.
An optimal air intake must not be restricted by the installation.

Installation RTCSmp Built-In Temperature Controlled Hold-Line
Part # 4532286 Rev 3 (6/10/14) 9
Ensure the induction unit always gets cool air intake. If necessary, draw in fresh air supply through an air
duct (not provided).
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 for electrical connections: 75mm / 2.95”
(G) IMPORTANT Minimum clearance for air-exhaust outlets: 40mm / 1.57”
Figure B Figure A
H
E
D
J
I
F
G
D
C
H
E
D
J
I
F
G
D
C
Air Intake Filter
Filter Holder
Filter Holder

Installation RTCSmp Built-In Temperature Controlled Hold-Line
10 Part # 4532286 Rev 3 (6/10/14)
(H) IMPORTANT Minimum clearance for heat plate under counter surface: 100mm / 3.94”
(I) Cable for operation unit connecting to the induction generator, MAX 300cm / 118”.
(J) Cables for coil and sensors.
IMPORTANT Always route sensor and communication cables separately and away from the coil cables.
4.4 Configurations
One Induction Generator can power up to four (4) Heat Retaining Plates. You need to install two (2) control units
for any configurations with 2 to 4 Heat Retaining Plates.
Model Configuration
(Heat Retaining Plate(s), Control Switch(s), and Induction Generator are shown)
HO IN 450
One switch controls one heat retaining plate.
One (1) heat retaining plate, one (1) generator and one (1)
control unit.
HO IN 900 Two switches; each controls only one heat retaining plate.
Two (2) heat retaining plate, one (1) generator and two (2)
control units.
HO IN 1350 Two switches; one switch controls one heat retaining plate and
the other switch controls two plates.
Three (3) heat retaining plate, one (1) generator and two (2)
control units.
HO IN 1800 Two switches; each controls two heat retaining plates.
Four (4) heat retaining plate, one (1) generator and two (2)
control units.