MCO-ES-10

Overview

The Garland MCO-ES-10 is a single-deck, standard-depth, full-size electric convection oven in Garland’s Master Series. It has a 29-inch-wide, 24-inch-high, 24-inch-deep cooking cavity and a 10.4 kW total load for the listed electrical configurations, except the 380 V, three-phase model, which is rated at 9.0 kW. A 3/4 HP, two-speed motor drives the fan. The manual identifies the MCO-ES-10 as a Master 200 control model.

Convection cooking suits commercial kitchens preparing baked and roasted menu items. The oven’s installation, connection, operation, and servicing must follow the manual and applicable codes. The manual specifies that installation and electrical connection are to be completed by professional personnel.

Key Features

• Single-deck standard-depth format: One cooking cavity with the manual’s listed interior dimensions of 29 inches wide by 24 inches high by 24 inches deep.
• Electric heat: The manual lists a 10.4 kW load, with a 9.0 kW total rating for the 380 V, three-phase configuration.
• Two-speed fan: The oven uses a 3/4 HP motor. The manual lists motor speeds of 1140/950 and 1725/1140 RPM at 60/50 Hz.
• Master 200 controls: The MCO-ES-10 is identified in the manual’s model information as a Master 200 model.

Specifications

• Manufacturer: Garland
• Model: MCO-ES-10
• Product type: Electric convection oven
• Configuration: Single deck, standard depth
• Control family: Master 200
• Total load: 10.4 kW; 9.0 kW for 380 V, three-phase
• Motor: 3/4 HP, two speed
• Motor speeds: 1140/950 and 1725/1140 RPM, 60/50 Hz
• Interior dimensions: 29 in. W x 24 in. H x 24 in. D (736 x 610 x 610 mm)
• Exterior dimensions: 38 in. W x 57-1/2 in. H x 41-1/4 in. D (965 x 1461 x 1048 mm)
• Shipping information: 515 lb. (230 kg); 64 cu. ft.
• Electrical options and nominal current per line: 208 V, single phase: 50 A; 240 V, single phase: 43 A; 208 V, three phase: X 30 A, Y 28 A, Z 26 A; 240 V, three phase: X 26 A, Y 26 A, Z 24 A; 460 V, three phase: X 14 A, Y 14 A, Z 13 A; 380 V, three phase: X 15 A, Y 13 A, Z 13 A; 415 V, three phase: X 16 A, Y 14 A, Z 14 A. The manual notes that nominal amperes per line include the 3/4 HP fan motor.

Installation & Requirements

The manual requires installation and electrical connection by professional personnel. In Canada, the electrical installation must comply with the Canadian Electrical Code Part 1 and/or local codes. The electrical supply must match the characteristics on the oven’s rating plate. The MCO-ES-10 is listed for the voltage and phase options shown above; verify the particular unit’s rating plate and site supply before connection.

Entry and installation clearances

• Entry clearance: 47 inches (1194 mm) when crated; 32-1/2 inches (826 mm) when uncrated.
• Adjacent to combustible or non-combustible walls: Minimum 1 inch (26 mm) at the left side, 1 inch (26 mm) at the control side, and 3 inches (77 mm) at the rear.
• Near high-heat-producing equipment: Minimum 1 inch (26 mm) at the left side, 6 inches (153 mm) at the control side, and 3 inches (77 mm) at the rear.
• Service access recommendation: The manual recommends at least 12 inches (305 mm) at the control side.

The manual advises against placing the oven near equipment such as char-broilers or fryers that produce high heat and grease-laden air. Do not place large objects in front of the oven where they could obstruct airflow, or on the rear of the main top while the oven is in use, where they could obstruct venting. Provide adequate clearance for operation and maintenance.

Operation

Use the oven’s Master 200 controls and follow the operating instructions for this model. The manual cautions that the oven must not be operated during a power failure. It also says not to operate the oven if the blower fan guard has been removed. When baking foods with high moisture content, including chicken and potatoes, moisture may escape around the doors; the manual identifies this as normal. The manual states that oven operating sound pressure should not exceed 70 dB(A).

Initial use

For the break-in period, the manual instructs operators to run a new oven for one hour at 375°F (191°C) before normal cooking. After the oven cools, wipe the interior, including the racks, with a clean damp cloth.

Cleaning & Maintenance

Disconnect the line cord from the power supply before cleaning or servicing. Let the oven cool sufficiently before cleaning. The manual calls for a regular cleaning schedule and says spills should be wiped away promptly.

Exterior

• When cool, wipe exposed cleanable surfaces with mild detergent and hot water, then dry thoroughly with a clean cloth.
• For stubborn residue, use a lightweight non-metallic scouring pad. For stubborn stains, use a non-metallic abrasive pad and rub in the direction of the metal grain.
• For heavy deposits, the manual permits a thin paste of water and scouring powder applied with a sponge, using light pressure and following the metal grain.
• Clean the control-panel surface with hot water, soap, and a soft cloth. Do not use hard abrasives, solvent-type materials, or metallic scouring pads on the panel.
• Do not spray the perforated areas of the control panel with steam or water jets. The manual warns that moisture entering the control cavity can damage electrical components or create an electrical-shock risk.

Interior and racks

• Cool the oven and remove the oven racks.
• Lift the rack guides off their holders on either side of the cavity. The manual says racks and guides may be run through a dishwasher while the cavity is being cleaned.
• Clean the cavity with soap and water, using a non-metallic scouring pad if needed. For accumulated dirt and grease, the manual says a mild ammonia solution or commercial oven cleaner may be used.
• To reinstall a rack guide, place its bottom against the cavity wall, pull the top away from the wall, lift it, then push the top against the wall and push down to lock it in place.

Fan area

If aluminum foil is routinely used to wrap food or cooking vessels during operation, the manual calls for preventive maintenance of the fan area. It instructs the operator to turn the power switch off, remove the oven racks and rack guides, remove the air baffle, and clean stains or deposits from it. The manual also says to check the blower wheel and air baffle. Disconnect power before cleaning or servicing.

Troubleshooting

The manual’s cooking recommendations are starting points; elevation, atmospheric conditions, recipes, pans, and oven loading may affect results. Its suggested adjustments include:

• Cakes are dark on the sides but underdone in the centre: Lower the oven temperature.
• Cake edges are too brown: Reduce the number of pans or lower the oven temperature.
• Cakes have a light outer colour: Raise the temperature.
• A cake settles slightly in the centre: Bake longer or raise the oven temperature slightly. Avoid opening the doors too often or for long periods.
• Cake ripples: Check for overloaded pans or batter that is too thin.
• Cakes are too coarse: Lower the oven temperature.
• Pies have uneven colour: Reduce the number of pies per rack or stop using bake pans.
• Cupcakes crack on top: Lower the oven temperature.
• Meat is browned but underdone in the centre: Lower the temperature and roast longer.
• Meat is well done and browned: Reduce the cooking time and limit moisture.
• Meat develops a hard crust: Reduce the temperature or place a pan of water in the oven.
• Rolls have uneven colour: Reduce the number or size of pans.

Applications

The MCO-ES-10 is a commercial electric convection oven for kitchen production that includes baking and roasting. The manual’s cooking guide provides suggested times and temperatures for food items, while cautioning that actual results vary with elevation, atmospheric conditions, recipe, pans, and oven loading. Operators can use its troubleshooting guidance to adjust temperature, time, and pan loading when results differ from the intended outcome.