INSTALLER FINAL CHECKLIST
GENERAL
❑Placement of unit.
❑Specified clearance maintained to cabinet surfaces.
❑Unit Level - front to back, side to side.
❑All packaging material and tie straps removed, drip pans clean and empty.
❑Backguard attached if there is less than 12" clearance above the cooking surface to combustibles behind unit.
❑Radiant tray placed in grill unit (if equipped). The two grill racks in place.
ELECTRICAL
❑Receptacle with 15 ampere
❑Adequate ground connection.
GAS SUPPLY
❑Connection: 1/2 NPT with a minimum 5/8" diameter flex line. Site gas supply is compatible with range model, and sufficient pressure is available (see gas requirements pg. 16).
❑The pressure regulator which is connected to the manifold is set for 5.0” W.C. for natural gas or 10.0” W.C. for LP.
❑Manual gas
❑Unit tested and free of gas leaks.
OPERATION
❑All internal packing materials removed. Check below grate, pans and drip drawers.
❑If used on LP gas, verify that pressure regulator, orifice hoods, air shutters, and valve jets have been set for use with LP gas.
❑Grill compartment seated and does not rock (if equipped).
❑Bezels centered on burner knobs and knobs turn freely.
❑Each burner lights satisfactorily, both individually and with other burners operating at the same time.
❑Flame adjustment for 3/8” soft blue cone made on ports of each top burner, low flame adjustment verified.
❑Griddle is level and does not rock (if equipped).
❑Drip trays are properly in place and pull out freely (if equipped).
❑Burner grates correctly positioned, level, and do not rock.
❑Griddle flame (see page 17).
❑Grill flame (see page 17).
❑Cooktop burner flame (see page 17).
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