Garland Regal Series Installation, Clearances, Positioning and Setup, Air Supply and Ventilation

INSTALLATION

Clearances

The appliance area must be kept free and clear of all combustibles.

These units are design-certified for the following installations:

1.Intended for other than household use.

2.For use in non combustible locations only.

3.For use with 4” (minimum) legs.

Type of Construction

Minimum Clearance

Combustible	Non-Combustible
Rear 3” (76mm)	Rear 0”
Sides 6” (152mm)	Sides 0”

Positioning and Setup

The hot plate should be placed on a solid, level countertop with ample space to combustible surfaces, as defined under “CLEARANCES.”

The unit should be leveled with a carpenter’s spirit level from front to back and side to side. Each leg features an adjustable foot which can be screwed in or out to facilitate leveling.

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 and service.

Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste products to the outside of the building. Usual practice is to place the unit under an exhaust hood; the minimum should be an exhaust fan mounted above the unit Filters and drip troughs should be part of any industrial hood, but consult local codes before construction and installing a hood.

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

Gas Supply

1.Installation of the equipment should be made by a licensed plumber.

2.A gas shut-off valve must be installed in the gas supply line ahead or the appliance for safety and for ease of future service.

3.A gas pressure regulator must be installed at the appliance prior to connecting the equipment to the gas line. Failure to install a regulator will void the equipment warranty.

NOTE: The gas supply (service) line must be the same size or greater than the inlet line of the appliance. U.S. Range Hot Plates use a 3/4” NPT inlet. Sealant on all pipe joints must be resistive to LP gas.

Statutory Regulations

Safe and satisfactory operation of your equipment depends, to a great extent, on its proper installation. Installation must conform to local codes or, in the absence of local codes with the National Fuel code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGA-B149.2, as applicable, including:

1.The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).

2.The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).

Manual Shut-Off Valve

This installer-supplied valve must be installed in the gas service line ahead of the appliance and regulator in the gas stream and in a position where it can be reached quickly in the event of an emergency.

Pressure Regulator

All heavy-duty, commercial cooking equipment must have a pressure regulator in the incoming service line for safe and efficient operation, since service pressure may fluctuate with local demand. The manual shut-off valve is normally supplied by the installer, but pressure regulators are shipped from U.S. Range with every hot plate.

Part # 1382698 (02/26/08) Page 5