Garland AIR-DECK GAS BAKE AND PIZZA OVENS - Manuel (Page 9)

Part # 1382670 (12/07) Page 9
CONCEPT OF AIR IMPINGEMENT COOKING
The “AIR DECK” Oven produced by GARLAND COMMERCIAL
INDUSTRIES INC., utilizes a revolutionary cooking concept,
called “AIR IMPINGEMENT”. It provides exceptional baked
food product quality in far less time than conventional
devices on the market. The “AIR IMPINGEMENT” system
directs a high velocity stream of heated air at the food
product being baked.
This blast effect penetrates the boundary layer of air
encircling the product and heats the food more efficiently,
because the air concentrates heat on the food product.
Greater heat transfer rates, results in products baking two to
four times faster than conventional means, are possible with
“AIR IMPINGEMENT”.
The “AIR IMPINGEMENT” process develops the high velocity
air stream with a specially designed fan that draws super-
heated air from a heat source (either gas or electric). This
air is directed through a plenum chamber to patented “JET
PLATES” which have hundreds of focused jet ports that
“impinge” the heated air onto the food product surface. The
heated air is re-cycled to the heat source after striking the
food product, thus reducing energy consumption.
The “AIR IMPINGEMENT” process is tolerant enough for
sensitive food products and effects proper crisping and even
browning of such products as they pass through the oven,
because air is the medium which heats the food product. The
adjustable air controls for top and bottom jet plates allow
further enhancement of cooking.
OPERATION
Once the equipment has been installed and tested by
qualified professional personnel, the oven is ready for
operation.
Many of the parts used in the oven have a thin protective
oil covering. The oil should be burned off before the oven is
used for the production of food products. It is normal for the
unit to smoke while burning off excess oil. Washing the deck
of the oven with a damp clean cloth and mild soap solution
will remove some of the protective oil coating.
To start the oven, switch the power to on. Set oven
temperature dial to 400 degrees and let oven heat and
operate at this temperature for at least one hour.
The “Air Deck” utilizes an automatic ignition and pilot
flame sensing system. During normal operation, the power
burner will cycle on and off as necessary to maintain oven
temperature. There is a short “time delay” built into the
circuitry, and you should not be alarmed when the oven
“calls for heat” and the power burner does not operate
immediately.
You will find that cooking with the “Air Deck” oven will be
much faster than the standard Bake/Roast and Pizza Ovens.
You will have to experiment with your recipes to become
accustomed to this new method. For example the warm-
up time is shorter than standard ovens. The oven can be
warmed and ready for use in as little as twenty (20) minutes.
A large pizza can be ready to serve in as little as five (5)
minutes. These are “ideal conditions” times and will vary with
ventilation and use.
Heat control vent shutters (2), are located on the right side of
the oven cavity. These shutters must be adjusted to provide
the air flow top and bottom that you desire for your cooking
needs. Adjusting these shutters will provide you with many
cooking variations.
If unit fails to operate, it is recommended that only qualified
service personnel perform the repairs on this unit. A
troubleshooting chart is provided in this manual to assist
qualified service personnel in repair of the unit. However,
before you call a service technician you may want to make a
few simple checks. Make sure electricity and gas are available
to the oven prior to calling a Service Technician.
CAUTION: Disconnect power supply before attempting to
clean or service.