GAS CONNECTIONS
All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
The oven is equipped for a 3/4" gas pipe connection. Pipe gas supply to the oven. Make sure the pipes are clean and free of obstructions, dirt and piping compound. When connecting the gas supply to the oven, it is important that adequate size piping be run to the point of connection at the oven with as few elbows or tees as possible. Refer to piping charts or consult local gas company for piping size.
Codes require that a gas shutoff valve be installed in the gas line ahead of the oven.
All ovens are shipped with a factory preset pressure regulator. Natural gas pressure regulators are preset for 3.7" W.C. (Water Column). Propane gas pressure regulators are preset for 10" W.C. (Water Column). No further Water Column adjustment should be required. The pressure regulator is installed in the horizontal position. If the pressure regulator is to be installed in any other position, a field adjustment of the pressure regulator will be required.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
When test pressures exceed 1/2 psig (3.45 kPa), the oven and its individual shutoff valve must be disconnected from the gas supply piping system.
When test pressures are 1/2 psig (3.45 kPa) or less, the oven must be isolated from the gas supply system by closing its individual manual shutoff valve.
FLUE CONNECTIONS
From the termination of the oven flue vent to the filters of the hood venting system, a minimum clearance of 18" must be maintained.
Do not obstruct the flow of flue gases from the flue duct located on the rear of the oven. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
Information on the construction and installation of ventilating hoods may be obtained from the standard for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition).
This oven is equipped with a flue deflector. An optional down draft diverter may be ordered. When the diverter is supplied, it may be connected to a Type "B" vent.
LEVELING
Be sure that oven is level. Place a carpenter's level or pan of water on the oven deck. Level oven front-
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