MCO-GD-10-S

Overview

The Garland MCO-GD-10-S is a full-size, deep-depth, single-deck gas convection oven in Garland’s Master Series. Its 43-inch deep-depth cabinet provides a 29 x 24 x 28-inch cooking interior. Gas supplies the heat; the oven also requires an electrical connection for its controls and fan motor. The model is listed with 60,000 BTU input.

The MCO-GD-10-S uses the Master 200 solid-state control with an electromechanical timer. The manual identifies the Master 200 controls as including temperature, timer, fan-speed, light and cool-down functions. The parts manual explains the model code as identifying a Garland Master Series convection oven, gas fuel, deep depth, single deck and simple Master 200 control.

Key Features

• Full-size, deep-depth cooking cavity: The interior measures 29 inches wide, 24 inches high and 28 inches deep.
• Six-rack capacity: Product specifications list six chrome-plated racks and 13-position rack guides.
• Two-speed fan: The manual specifies a two-speed fan motor, with 1140 and 1725 rpm listed for the 60 Hz configurations.
• Master 200 control: The controls include temperature and timer functions, fan-speed selection, lights and a cool-down setting.
• Construction: Product specifications list a stainless-steel front, top and sides, with a porcelain interior.
• Listings: Product information identifies UL, cUL and NSF listings.

Specifications

• Manufacturer: Garland.
• Model: MCO-GD-10-S.
• Type: Full-size gas convection oven, single deck, deep depth.
• Overall dimensions: 38 inches wide x 44.5 inches deep x 57.5 inches high.
• Interior dimensions: 29 inches wide x 24 inches high x 28 inches deep.
• Weight: The manual lists a 545 lb shipping weight (245 kg).
• Gas input: 60,000 BTU/hr (17.6 kW equivalent).
• Gas inlet: 3/4-inch NPT for a single-deck connection.
• Electrical configurations: 120V, single phase, 9.8A, or 200–240V, single phase, 5.2A, according to the installation and operation manual. The manual specifies a 3/4 HP, two-speed motor for the listed 60 Hz configurations.
• Timer: Product specifications list a 1-hour timer.
• Racks: Six chrome-plated racks on 13-position guides.
• Cooling: Product specifications describe the oven as air-cooled.
• Exterior and interior: Stainless-steel front, top and sides; porcelain interior.
• Listings: UL, cUL and NSF, as identified in the supplied product information.

Installation & Requirements

Clearance and access

The Garland manual gives minimum clearances for a single-deck unit installed beside combustible or non-combustible walls: 1 inch at the left side, 1 inch at the control side and 3 inches at the rear. When installed near high-heat-producing equipment, the listed minimums are 1 inch at the left, 6 inches at the control side and 3 inches at the rear. The manual recommends 12 inches of control-side service clearance. It lists entry clearance of 47 inches when crated and 32-1/2 inches when uncrated.

Gas supply

The single-deck gas connection is a 3/4-inch NPT inlet. The manual lists recommended supply pressures of 7 inches water column for natural gas and 11 inches water column for propane, each ±5%. It says not to exceed 13.8 inches water column for natural gas or 15 inches water column for propane. An internal pressure regulator is supplied and is preset to the pressure shown on the rating plate. The gas supply line must be sized for the oven and any other appliances sharing the line; the manual warns that an undersized line may restrict supply and affect performance.

Check the data plate to identify the gas type. The manual instructs that a unit marked NAT be connected only to natural gas and a unit marked PRO only to propane. It also calls for the installation to follow local codes or, where local codes do not apply, the applicable fuel-gas installation code. A qualified gas professional should confirm the supply and installation requirements for the site.

Electrical supply and ventilation

The manual calls for a 15A service for each oven. A cord and NEMA 5-15P plug are provided for 115V use; the receptacle must be properly grounded. The manual also lists 200–240V, single-phase electrical specifications. Confirm the oven’s electrical configuration before connecting it.

Operation

The Master 200 control provides temperature adjustment, a timer, fan-speed selection, lights and a cool-down setting. The manual identifies the control as a solid-state control with an electromechanical timer. The oven has a two-speed fan; select the fan speed appropriate to the cooking task. The supplied sources do not state a complete operating temperature range, so a maximum temperature should not be assumed from the 375°F break-in instruction.

For a new oven, the manual instructs operators to run it for one hour at 375°F (191°C) before normal cooking. After it cools, wipe the interior, including the racks, with a clean damp cloth. The oven’s gas burners and pilot require adequate air to operate. The manual says not to attempt operation during a power failure.

Cleaning & Maintenance

The manual advises establishing a regular schedule for exterior cleaning and wiping up spills immediately. Before cleaning or servicing, disconnect the line cord from the power supply. After the new-oven break-in period and subsequent cooling, wipe the interior and racks with a clean damp cloth.

If aluminium foil is routinely used to wrap food or cooking vessels, the manual calls for preventive maintenance of the fan area. Turn the power switch off, remove the oven racks and rack guides, then remove the air baffle. Clean stains or deposits from the baffle and check the blower wheel and baffle for food or foil particles. Clean the blower-wheel fins, taking care because their edges may be sharp. Reinstall the baffle, rack guides and racks.

The manual describes the motor as maintenance-free, with self-lubricating sealed ball bearings. It says the motor cools itself with air entering at the rear of the motor case, provided proper clearance is available.

Troubleshooting

The manual’s cooking guide offers the following adjustments for common results:

• Cakes dark on the sides but underdone in the centre: Lower the oven temperature.
• Cake edges too brown: Reduce the number of pans or lower the temperature.
• Cake has a light outer colour: Raise the temperature.
• Cake settles slightly in the centre: Bake longer or raise the temperature slightly. Avoid opening the doors too often or leaving them open for long periods.
• Cake ripples: The manual identifies overloaded pans or batter that is too thin as possible causes.
• Cakes are too coarse: Lower the temperature.
• Pies have uneven colour: Reduce the number of pies per rack or eliminate bake pans.
• Cupcakes crack on top: Lower the temperature.
• Meat is browned but underdone in the centre: Lower the temperature and roast longer.
• Meat is well done and browned: Reduce 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 manual’s cooking guidance covers cakes, pies, cupcakes, meats and rolls. In a commercial kitchen, the oven can support baking and roasting tasks across those menu items; adjust temperature, time and pan loading in response to the results described in the manual.