Specifications

3
INSTALLATION
Location
READ BEFORE INSTALLING
CLEARANCE
When installing against combustible surfaces; rear - 4”
(102mm) and sides - 15” (381mm) clearance is required.
When installing ovens against non-combustible surfaces
(rear or side walls) 0” clearance is required.
The area around the appliance must be kept free and
clear of combustibles such as solvents, cleaning liquid,
broom, rags, etc. Proper clearances must be provided at
the front of the appliance for servicing and proper opera-
tion.
AIR SUPPLY AND VENTILATION
Provisions shall be incorporated in the design of the kitch-
en, to ensure adequate supply of fresh air and adequate
clearance for air openings into the combustion chamber,
for proper combustion, and ventilation. For proper opera-
tion of the appliance, do not obstruct the ow of combus-
tion and ventilation air.
The area in front of, around and above the appliance must
be kept clear to avoid any obstruction of the ow of com-
bustion and ventilation air. Adequate clearance must be
maintained at all times in front and at the sides of the ap-
pliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. Usual practice is to place
the unit under an exhaust hood. Filters and drip troughs
should be part of any industrial hood. Consult local codes
before constructing and installing a hood.
Strong exhaust fans in this hood or in the overall air con-
ditioning system can produce a slight vacuum in the room
and/or cause air drafts, either of which can interfere with
pilot or burner performance and can also be hard to diag-
nose. Air movement should be checked during installa-
tion; if pilot or burner outage problems persist, make-up
air openings or bafes may have to be provided in the
room.
LEVELING
A carpenter’s spirit level should be placed on the oven’s
center baking rack and the unit leveled both front-to-back
and side-to-side. If it is not level, cakes, casseroles, and
any other liquid or semi-liquid batter will not bake evenly,
burner combustion may be erratic, and the unit will not
function efciently.
If the oor is relatively smooth and level, the unit may be
further leveled with adjustment in the foot of the leg. Units
with casters must be leveled with shims. A unit will prob-
ably not return to the same position after being moved,
requiring re-leveling after each and every move.
RATING PLATE
The rating plate is located in front of the range below
the oven section. Information on this plate includes the
model, and serial number, BTU / hour input of the burn-
ers, operating gas pressure in inches WC, and whether
the appliance is oriced for Natural or Propane gas. Pilot
lighting instructions are also located in the same area.
WARNING
UNIT MUST BE CONNECTED ONLY TO THE
TYPE OF GAS IDENTIFIED ON THE RATING
PLATE!