Rev.9911
Cut & Plan Views
501/4" 329/16"
Food | Light | Light | Food | |
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Warming | 18" |
Griddle |
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| 281/2" (19 1/2") |
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| Control Panel |
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211/16 |
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| 431/4" (251/8") |
| 101/2" | ||||
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| 641/4" (471/8") |
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RHR-HEX 6' & (4')
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| 12" | Warmer |
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| 183/4" |
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58" | Warming | 13" | 281/2" (191/2") |
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Griddle |
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9/16" |
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32 | 16" | Control |
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Panel |
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| 211/ |
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| 101/2" | 431/4" (251/8") | 101/2" | |
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| 541/4" (473/8") |
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RHR2-HEX 6' & (4')
Self-Service Hot
Scale = 1/2"
/8") | /8") | /8" | 27" | |
/4834" (275 | ||||
3 8"/65(47 | 47 | |||
3 |
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371/2" (261/2")
773/8" (547/16")
PLAN VIEW
121/4"
ELEC. |
MECHANICAL |
STUB UP AREA |
4" X 6" |
RHR SQUARE
Self Service Hot Food
/16" (333/8") |
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(245/8") | |
11 | 8" |
23 | 14 |
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2011/16"
Installation
IMPORTANT: It is imperative that cases be leveled front to back and side to side prior to joining.A level case is necessary to ensure proper operation.
LEVELING
1.Check floor where cases are to be set to see if it's level. Determine where the highest part of the floor is. Cases will be shimmed off this point. Using case blueprints, measure off and mark on floor the exact dimensions of the case footprint. Snap chalk line for front and back position of base rail. Mark location of each joint front and back. Use a transit to find the highest point along both lines. Mark the difference, and place the appropriate number of shims required to maintain
3