SUMG-100

Overview

The Garland SUMG-100 is a standard-depth, single-deck gas convection oven in the U.S. Range Summit Series. It is listed as a natural gas oven and the installation manual also covers SUMG-100 units configured for natural gas or propane. Its two-speed fan circulates heat through the full-size cavity for baking pastries and roasting meat. The product listing describes the control panel as easy to use and includes a 60-minute timer.

Key Features

• Convection cooking: A two-speed, 3/4 HP fan motor distributes heat through the oven cavity.
• Gas heat: The SUMG-100 is rated at 53,000 BTU (15.53 kW).
• Cooking space: The cavity has five chrome-plated oven racks and 10 adjustable rack positions.
• Construction: Stainless steel exterior and enamelled porcelain interior. Coved interior corners are noted as an aid to cleaning.
• Controls and ignition: Easy-to-use controls, a 60-minute timer, direct spark ignition and a safety shutoff function.
• Optional items: A window on the right door is listed as an optional add-on. The manual lists optional accessories including a set of four swivel casters with front brakes, an extra oven rack, a gas flex hose and quick disconnect with restraining device, and a removable stainless steel drip pan.

Specifications

• Manufacturer and series: Garland U.S. Range Summit Series.
• Model: SUMG-100.
• Type: Single-deck, standard-depth gas convection oven.
• Fuel: Product listing specifies natural gas. The manual provides SUMG-100 input information for natural gas and propane; check the unit data plate for its gas type.
• Input rating: 53,000 BTU/hr (15.53 kW).
• Gas inlet: 3/4-inch NPT for an individual or single-deck connection.
• Operating pressure at the oven: Natural gas 4 inches water column; propane 10 inches water column, as shown in the manual’s SUMG specifications.
• Fan motor: Two-speed, 3/4 HP. The manual specifies 115 V, 60 Hz, 1140 and 1725 rpm for 120 V units; for 240 V units it specifies 200–240 V, 60 Hz, 1140 and 1725 rpm.
• Electrical information: Manual specifications list 120 V/1 phase at 9.8 A or 240 V/1 phase at 5.2 A. A separate 15 A service is required for each oven. A 6-foot line cord with a NEMA 5-15P plug is provided for 120 V units.
• Interior dimensions: 29 inches wide by 24 inches high by 24 inches deep (736 by 610 by 610 mm).
• Exterior dimensions: 38 inches wide by 57-1/2 inches high by 41-1/4 inches deep with motor (965 by 1461 by 1048 mm).
• Shipping weight: 515 lb (230 kg).
• Shipping volume: 64 cubic feet.
• Racks: Five chrome-plated racks included; 10 adjustable rack positions.
• Timer: 60 minutes.
• Certifications shown in the product listing: NSF Certified, UL Canada & USA Certified, and UL Certified.

Installation & Requirements

Clearances and location

The manual gives an entry clearance of 47 inches when crated and 32-1/2 inches when uncrated. For installation adjacent to combustible or non-combustible walls, the stated minimum clearances for this single-deck oven are 1 inch at the left side, 1 inch at the control side and 3 inches at the rear. When located near high-heat-producing equipment, the minimums are 1 inch at the left side, 6 inches at the control side and 3 inches at the rear. The manual recommends 12 inches of control-side clearance for service.

The manual cautions against placing the oven near equipment such as charbroilers or fryers that produce high heat and grease-laden air. Allow access for servicing and cleaning. Do not obstruct airflow through the front, and do not place objects on the main top rear while the oven is in use, as this can obstruct flue-product venting. The installation instructions also address ventilation, air supply and direct flue installation; follow the manual and applicable local requirements for the installation.

Gas connection

Connect the oven only to the gas type marked on its data plate: a unit marked NAT is for natural gas and a unit marked PRO is for propane. The manual specifies a 3/4-inch NPT connection for an individual or single-deck oven. It says the internal regulator is preset to deliver gas at the pressure shown on the rating plate. Its SUMG specifications list operating pressure of 4 inches water column for natural gas and 10 inches water column for propane. The installation section recommends supply pressures of 7 inches water column for natural gas and 11 inches water column for propane, with a tolerance of ±5%; it also states that supply pressure must not exceed 13.8 inches water column for natural gas or 15 inches water column for propane.

Have the gas supply and piping checked to ensure adequate pressure at the oven. If other gas appliances share the supply line, the line must carry their combined volume without more than a 1/2-inch water-column pressure drop at each appliance manifold at full rate. During gas-system pressure testing, the manual requires the appliance to be disconnected or isolated according to the test pressure: disconnect it for tests above 1/2 PSI, and close its individual manual shutoff valve for tests at or below 1/2 PSI. Installation must comply with applicable local codes or the codes named in the manual.

Electrical connection

The manual calls for a 15 A service for each oven. It lists 120 V/1 phase at 9.8 A and 240 V/1 phase at 5.2 A, with the motor specifications differing by voltage as detailed above. A 6-foot cord with a NEMA 5-15P plug is supplied for 120 V units. The manual requires electrical grounding in accordance with applicable local codes and says not to cut or remove the grounding prong.

Operation

Cleaning & Maintenance

Disconnect the line cord before cleaning or servicing. Let the oven cool sufficiently before cleaning. Wipe spills from exposed surfaces and clean the cool exterior with mild detergent and hot water, then dry it thoroughly. For stubborn residue, the manual permits 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 it describes a thin paste of water and scouring powder applied with a sponge and 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 water or steam into perforated areas or onto the control panel, since moisture can damage electrical components.

For interior cleaning, cool the oven and remove the racks. Lift the rack guides from their holders; the manual says the racks and guides may be run through a dishwasher while the cavity is cleaned. Clean the cavity with soap and water and, if needed, a non-metallic scouring pad. For accumulated dirt and grease, the manual allows a mild ammonia solution or a commercial oven cleaner such as Easy-Off or Dow. Reinstall the rack guides by placing their bottoms against the cavity wall, lifting the tops away from the wall, then pushing the tops against the wall and down to lock them in place.

If aluminium foil is routinely used to wrap food or cooking vessels, the manual calls for preventive fan-area maintenance: switch the power off, remove the racks and rack guides, remove and clean the air baffle, and check the blower wheel and air baffle for foil or food deposits. Clean the blower-wheel fins, taking care because their edges may be sharp, then reinstall the air baffle, rack guides and racks. The manual describes the motor as maintenance-free, with self-lubricating sealed ball bearings.

Troubleshooting

• Rolls have uneven colour: The manual advises reducing the number or size of pans.

Applications

The product listing describes the SUMG-100 for baking pastries and roasting meat. Its full-size single-deck cavity, five included racks and adjustable rack positions can also support batch cooking in commercial food-service kitchens.