S SERIES RESTAURANT RANGES INSTALLATION
O
WNER
’
S
M
ANUAL
1191904
REV
1
(11/10) P
AGE
15
OF
40
S

TEP

2

A

:

A

TTACH

L

EGS

A set of four legs is packed with ranges ordered with legs. (For ranges ordered with casters, go to Step 2b.)
A threaded leg pad is fastened to the base frame at each corner. Each leg has a c orresponding mating thread. The
legs can be adjusted to overcome a slightly uneven floor.
1. Raise range sufficiently to allow legs to be attached. For safety, “shore up” and support the range with an
adequate blocking arrangement strong enough to support the load.
2. Screw the l egs into the holes in the centers of the leg pads. The legs should be fully screwed into the leg pads.
3. Lower range gently onto a level surface. Never drop or allow the range to fall.
4. Use a level to m ake sure that the range surface is level. The foot of each leg can be screwed in or out to lower or
raise each corner of the range.
5. Go on to Inst allation Step 3.
Figure 3

Installation of Legs