INSTALLATION | 500 SERIES RESTAURANT RANGES |
These models are
This appliance should be connected ONLY to the type of gas for which it is equipped.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.
The gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected. Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE RANGE HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C. (3.47 kPa).
STEP 6: CHECK THE INSTALLATION
Check the installation of the range, as follows:
1.Check that all screws and bolts are tightened.
2.Check that the electrical and gas connections have been made correctly.
3.With the range in the position that it will be operated, check that the range is level. If not, adjust the legs or casters.
4.Check that the appropriate minimum clearances are satisfied (see page 4).
5.Check that the oven door(s) open and close properly.
6.Check that there is sufficient clearance in front of the range to open the oven door.
7.Wipe clean all surfaces.
STEP 7: CHECK OPERATION
Check the operation of the range, as follows:
1.Turn on the gas supply and, for
2.Light the burner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to purge the system of air. Check for proper
3.Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air shutters, if necessary.
4.On
5.Turn off the burners and oven.
STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE
Complete the installation by leaving the range ready for customer use:
1.Allow the range to cool.
2.Wipe clean all surfaces.
3.Unless the range is to be placed in service immediately, turn off the gas supply and (for
4.Make sure that a copy of this manual will be available to the people who will operate and maintain the range.
PAGE 18 OF 44 | OWNER’S MANUAL 1188716 (02/07) |