Use and Care Guide

for cleaning, maintenance, service and proper operation.
Minimum Clearance
Combustible Construction
Non-Combustible Construction
Rear
24”
4”
Sides
18”
0”
Air Supply and ventilation:
• The area in front and around the equipment must be kept clear to avoid any obstruction of the flow
of combustion and ventilation air.
• Adequate clearance must be maintained at all times in front of and at the sides of the equipment
for servicing and proper ventilation.
Pressure Regulator:
• All commercial cooking equipment must have a pressure regulator on the incoming service line for
safe and efficient operation. The regulator provided for this equipment is adaptable for both Natural
gas and LP gas.
• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for same type of gas stated on
the rating label standard and may be converted by qualified personnel to be used for the other type
of gas. Natural gas is pre-set at 4"W/C, propane gas is pre-set at 10"W/C.
Prior to connecting the regulator, check the incoming line pressure. The regulator can only withstand
a maximum pressure of ½ PSI (14” WC). If the line pressure is beyond this limit, a step down regulator
before the regulator provided will be required. The arrow above (FLOW) shows gas flow direction and
should point downstream to the equipment.
GAS CONVERSION
This unit is shipped from the factory equipped with fixed burner orifices for the type of gas printed on
the rating plate. The burner orifices required to convert the unit to the other type of gas are shipped
with the unit in the shipping packaging. It is recommended that a trained gas service technician with
the necessary tools, instruments and skills perform the conversion.