SUME-100

Overview

The Garland SUME-100 is a Summit Series, full-size electric convection oven with one cooking deck. It is intended for commercial use by professionally trained personnel. The oven has a stainless steel exterior, a porcelain-enamel cavity with rounded corners, interior lighting and a fan that circulates heated air at high or low speed. Five chrome-plated racks are included, with adjustable rack positions for different products and pan arrangements.

Its solid-state temperature control covers 150–500°F, and an electromechanical countdown timer runs for up to 60 minutes. The SUME-100 is offered in different electrical configurations; the required supply depends on the configuration ordered.

Key Features

• Convection airflow: A ¾ HP, two-speed fan circulates hot air through the oven. The fan has high and low settings.
• Enamelled cooking cavity: The porcelain-enamel interior and rounded corners support heat distribution and make the cavity easier to clean.
• Commercial exterior: Stainless steel is used on the top, front, sides and legs.
• Rack flexibility: Five chrome-plated racks are included and can be adjusted or removed. The product listing specifies 10 rack guides.
• Cooking visibility: Interior lights illuminate the cavity, and the door has a product-viewing window.
• Manual controls: Front controls adjust temperature and the countdown timer; a fan switch selects high or low speed.
• Split doors: The product information describes split, 60/40 doors, including a solid heat-retaining door and a windowed door. A single vertical handle allows the doors to be opened with one hand.

Specifications

• Manufacturer: Garland / U.S. Range
• Series: Summit
• Model: SUME-100
• Product type: Electric convection oven
• Decks: Single deck
• Size: Full size
• Item number: 372SUME100B
• UPC: 400011152673
• Heating input: 10.4 kW
• Electrical configurations identified in the manual: 208V/1-phase, 240V/1-phase, 208V/3-phase, 240V/3-phase and 460V/3-phase. Electrical characteristics must be specified when ordering.
• Current figures stated in the manual: 50 A at 208V/1-phase and 43 A at 240V/1-phase. The manual lists additional per-line current figures for three-phase configurations; confirm the rating plate for the specific oven.
• Fan motor: ¾ HP, two speed. The manual lists 1725/1140 rpm at 60 Hz and 1440/950 rpm at 50 Hz.
• Temperature range: 150–500°F
• Timer: 60-minute countdown timer
• Interior dimensions: 29 in. W × 24 in. H × 24 in. D
• Overall dimensions: 38 in. W × 57½ in. H × 41¼ in. D
• Shipping weight: 515 lb
• Included racks: Five chrome-plated racks, adjustable on 10 guides according to the product listing
• Certifications stated in product information: NSF and UL; manufacturer information also lists cUL.

Installation & Requirements

The manual states that the oven must be installed by professional personnel and that installation and electrical connection must follow current codes. In Canada, the stated requirements are the Canadian Electrical Code Part 1 and/or local codes. The electrical supply must match the characteristics on the oven’s rating plate. This is an electric oven; the available product information does not specify a gas connection.

For a single-deck SUME-100 installed beside combustible or non-combustible walls, the manual lists minimum clearances of 1 in. on the left side, 1 in. on the control side and 3 in. at the rear. When installing near high-heat-producing equipment, it lists 1 in. on the left side, 6 in. on the control side and 3 in. at the rear. The manual recommends 12 in. of control-side clearance for service. It also advises avoiding locations near equipment such as char-broilers or fryers that produce high heat and grease-laden air.

Entry clearance is listed as 47 in. for the crated oven and 32½ in. for the uncrated oven. The manual says to allow adequate clearance for operation and maintenance. It does not provide a ventilation connection specification in the supplied material.

Operation

Set the cooking temperature with the front temperature control within the 150–500°F range. Select high or low fan speed with the fan switch, and use the electromechanical timer for cooking intervals of up to 60 minutes. The fan circulates heated air for consistent temperatures. The porcelain-enamel finish is also described as helping distribute heat.

The manual’s performance guidance recommends five pans for many products, including cakes, cookies and rolls. For a five-pan load, it gives rack positions 1, 4, 6, 8 and 10, counting from the top. It says not to overload the oven. Up to 10 pans may be used for products such as fish sticks, chicken nuggets and hamburgers, with cooking times adjusted for the load. Muffin pans should be placed back to front, or with their short sides facing the front, for more even baking. Do not place items directly on the cavity floor because they obstruct airflow and can cause uneven results.

For frozen casseroles, the manual recommends preheating 100°F above the suggested cooking temperature, then returning to the cooking temperature when the oven is loaded. This helps compensate for the frozen product’s introduction into the cavity. The manual notes that moisture escaping around the doors when cooking high-moisture products such as chicken and potatoes is normal.

Cleaning & Maintenance

For the initial break-in procedure, the manual states to operate the oven at 375°F before normal cooking. After it cools, wipe the interior, including the racks, with a clean damp cloth.

Allow the oven to cool before cleaning. For the exterior, wipe cleanable surfaces with mild detergent and hot water, then dry thoroughly. The manual permits a lightweight non-metallic scouring pad for stubborn residue. For stubborn stains, it describes rubbing a non-metallic abrasive pad in the direction of the metal grain; a thin paste of water and scouring powder may be used for heavy deposits, with light pressure. Clean the control panel with hot water, soap and a soft cloth. Do not use hard abrasives, solvent-type materials or metallic scouring pads on the control panel. Do not spray perforated areas or the control panel with steam or water, as moisture could enter the control cavity and damage electrical components.

For the interior, remove the racks and lift the rack guides off their holders after the oven has cooled. The manual says racks and guides may be run through a dishwasher while the cavity is cleaned. Clean the cavity with soap and water, using a non-metallic scouring pad if needed. If dirt and grease have accumulated, the manual permits a mild ammonia solution or a commercial oven cleaner such as Easy-Off or Dow. Reinstall the rack guides by placing the bottom against the cavity wall, lifting the top away, then pushing it against the wall and down into place.

If aluminium foil is routinely used to wrap food or cooking vessels, the manual specifies fan-area care: turn the power switch off, remove the racks and guides, remove the air baffle, and check the blower wheel and baffle for foil or food deposits. Clean the blower-wheel fins, taking care because their edges may be sharp, then reinstall the baffle, guides and racks. The manual describes the motor as having self-lubricating sealed ball bearings and being maintenance-free under ordinary care. It explains that the motor cools itself with air entering at the rear of its case and that proper clearance must be allowed.

Troubleshooting

The manual’s cake troubleshooting table gives these remedies:

• Cakes are dark on the sides and not done 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 leaving them open for long periods.
• Cakes ripple: The table identifies overloading pans as the problem.

In the event of a power failure, the manual says not to attempt to operate the oven.

Applications

The SUME-100’s full-size cavity, adjustable racks, temperature control and two-speed convection fan suit commercial baking and roasting. The manual specifically discusses cakes, cookies, rolls, muffins, fish sticks, chicken nuggets, hamburgers, frozen casseroles, chicken and potatoes. It also provides loading guidance for multiple pans and recommends adjusting cooking times when using the maximum pan load.