Operating Instructions, Initial Start Up

INSTALLATION Continued

Initial Start Up

After the electrical connections have been made, the oven will need approximately  to  hours to burn oﬀ. Initial heating of the oven may generate smoke or fumes and must be done in a well-ventilated area.

CAUTION: Over-exposure to smoke or fumes may cause nausea and dizziness.

For initial heating of the oven, follow the steps below:

A. Place the oven in a well-ventilated area.

B. Open the door and remove any instructions or samples that have been shipped with the unit.

NOTE: Make sure the oven cavity is empty and the baking decks are properly installed.

C. With the oven door open, turn the temperature knob to 400°F (205°C) for 1 hour.

D. Close the oven door. Increase the temperature to 500°F (260°C) for at least 1 1/2 hours.

This procedure will dry out the insulation and deck material and will help to insure the best baking results.

OPERATING INSTRUCTIONS

General Baking

Preheat the oven by setting the thermostat to the desired temperature. When the thermostat light goes out and has cycled three times, the oven is ready for use.

CPO-ED ovens have been designed to bake both fresh and pre-baked products.

CPO-ES ovens perform best with pre-baked product.

These ovens work well for toasting, melting cheese, baking frozen entrees, roasting small meat items, etc.

The temperature range on pizza baking is usually between °F (°C) and ºF (°C) depending on the individual product.

Fully defrost pizza crusts before baking. Allow the pizza to bake until the cheese bubbles and the bottoms are brown.

Do not keep the oven door open too long when loading since heat will escape, resulting in slower baking.

When production requirements are low, keep the temperature low to prevent the bottoms from burning.

As demand increases, temperature should be raised for faster recovery.

Fresh dough generally requires slightly lower baking temperature and longer bake time than defrosted pre- bake crusts

Baking Tips

A. Pizza crusts should be fully defrosted before baking.

B.Wet areas on the bottom of a pizza will cause them to stick to the deck. Avoid spills.

C.For fresh dough pizza, ﬂour or corn meal on the peel will prevent sticking and ease placement of the pizza on the deck.

D.Increasing the bake temperature during heavy production assists in maintaining temperature. After the rush is over reduce the temperature to prevent burning.

E.Heavily topped pizzas require longer bake times at lower temperatures.

F.Placing a screen under the pizza will allow the top to cook without overcooking the bottom.

Page 8

Part # 1844061 (08/06)

CPO-ES-12H, CPO-ED-12H, CPO-ED-24H specifications

The Garland CPO-ED-24H, CPO-ED-12H, and CPO-ES-12H are advanced models in the field of commercial foodservice equipment. Designed primarily for high-volume cooking environments, these countertop electric ovens are perfect for restaurants, catering services, and other food service venues that require flexibility and efficiency in their cooking operations.

One of the standout features of the Garland CPO series is its state-of-the-art cooking technology. These ovens utilize a compelling combination of convection and radiant heat, which ensures even and consistent cooking results. The convection fan circulates hot air throughout the oven, allowing for faster cooking times and improving overall energy efficiency. This is particularly beneficial in a busy kitchen where time is of the essence.

In terms of size and capacity, the CPO-ED-24H boasts a larger cooking space with room for multiple pans, making it ideal for high-demand environments. The CPO-ED-12H, on the other hand, provides a compact size without compromising power and performance. Both models feature a digital thermostat that offers precise temperature control, ensuring optimal cooking conditions for various types of food.

The CPO-ES-12H offers additional versatility with its steam cooking option. This model is especially beneficial for items that require moisture retention, such as vegetables and fish, allowing chefs to create healthier dishes while preserving flavor and texture. Each model also includes easy-to-use controls, enabling staff members to operate the ovens with minimal training.

Durability is another characteristic that sets these Garland ovens apart. Constructed from high-quality stainless steel, the units are built to withstand the rigors of a busy kitchen environment. Their sturdy design ensures reliability, reducing the potential for downtime.

Moreover, ease of cleaning is a significant consideration in commercial kitchens, and Garland has addressed this with removable racks and a smooth interior finish. This not only facilitates quick cleaning but also helps maintain the hygiene standards necessary in food preparation.

In summary, the Garland CPO-ED-24H, CPO-ED-12H, and CPO-ES-12H offer unparalleled cooking performance, versatility, and durability. With their advanced technologies, user-friendly controls, and robust construction, these models are essential for modern commercial kitchens, helping chefs to create delectable dishes efficiently and reliably.