Garland RBA Series operation manual Introduction, Installation

INTRODUCTION

U.S. Range manufactures the “Regal” Char-Broiler (RBA) in widths from two to six feet, to be used either as freestanding counter units or built into either a “Cuisine” or “Performer” range. All broilers are shipped completely assembled, with the double drip pans and pressure regulator packed on top of the broiler. A piece of 2x4 lumber is strapped to the radiants to prevent vibration damage. All units are inspected at the factory before shipping.

Uncrating

After uncrating, immediately check the equipment for visible signs of shipping damage.

If such damage has occurred, do not refuse shipment, but contact the shipper and file the appropriate freight claims.

Rating Plate

The rating plate is attached to the right side of the appliance.

When corresponding with the factory or your local authorized factory service center regarding service problems or replacement parts, be sure to refer to the particular unit by the correct model number (including the prefix and suffix letters and numbers) and the warranty serial number. The rating plate affixed to the unit contains this information.

Other information on this plate is the BTU/hr input to the burners, outlet gas pressure in inches WC, and whether orificed for natural or propane gas.

WARNING All U.S. Range char-broilers must be connected only to the type of gas identified on the rating plate!

INSTALLATION

Clearances

The appliance area must be kept free and clear of all combustibles. This unit is design-certified for the following installations:

1.For installation in non-combustible locations only.

2.For use only with four-inch high adjustable legs.

3.Zero clearance is required from non-combustible construction at sides and rear.

Adequate clearances must be maintained at all times in front and at the sides of the appliance for servicing and proper operation.

Positioning and Setup

Place a carpenter’s spirit level left-to-right on the front landing ledge and across the back trim, and also front-to- back on the right and left end trims. Level to the high corner with the screw adjustment built into the foot of each leg.

Air Supply and Ventilation

The area around the appliance must be kept clear to avoid any obstruction to the flow of combustion and ventilation air, as well as, for ease of maintenance, service and proper appliance operation. Keep proper clearances for adequate air supply.

Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste products to the outside of the building. This is doubly important for open-grate broilers, since the design promotes grease dripping through the grate onto the hot radiants, sending smoke back up through the product as flavor enhancement. “Regal” series char-broilers must be installed under a

vent hood. Filters and drip troughs should be part of any industrial hood, but consult local codes before construction and installation.

Air movement should be checked during installation. Strong exhaust fans in the hood or in the overall air conditioning system can produce a slight vacuum in the room and/or cause air drafts. These can interfere with pilot or burner performance and can be hard to diagnose. If pilot or burner outage problems persist, make-up air openings or baffles may have to be provided in the room. If pilot/burner outage problems persist make-up air openings or baffles may have to be provided in the room.

Page 4 Part # 1382692 Rev 3 (02/22/08)