Safety Practices & Precautions
WARNING- To reduce the risk of a range top grease fire:
A)Never leave surface units unattended at high settings. Boilovers cause smoking and greasy spillovers that may ignite. Heat oil slowly on low or medium settings.
B)Always turn hood “ON” when cooking at high heat or when cooking flaming foods.
C)Clean ventilating fans frequently. Grease should not be allowed to accumulate on fan or filter.
D)Use proper pan size. Always use cookware appropriate for the size of the surface element.
WARNING - To reduce the risk of fire, electrical shock, or injury to persons, observe the following guidelines.
A)Installation and Electrical Wiring Must Be Performed By Qualified Personnel In Accordance With All Applicable Codes & Standards, Including
B)To Prevent Backdrafting, sufficient air is needed to maintain proper combustion and safe exhausting of gases through the flue (chimney) of fuel burning equipment. Follow the cooking equipment manufacturers guideline and safety standards such as those published by the National Fire Protection Association (NFPA) and the American Society for Heating, Refrigeration and Air Conditioning Engineers (ASHRAE), and the local code authorities.
C)Use caution when cutting or drilling into walls or ceilings as not to damage electrical wiring and other hidden utilities.
CAUTION- To Reduce the risk of fire and to properly exhaust air, be sure to duct air to outside.
NOTE- unit MUST be vented to the outside of the building.
WARNING- To reduce the risk of electrical shock or injury to persons, all vent hoods must be installed with ventilators that have been approved for use with the hood.
Ventilator Use:
TABLE A:
Vent Hood Model use with Ventilator Model
DCS-VH-30HS DCS-IB6 (600 CFM)
*All Ventilator Models used in DCS Professional Vent Hoods are approved by Underwriters Laboratory
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