These ovens can be mounted interchangeably starting with the largest section on the bottom. The factory shipping tags will be marked accordingly. For the purpose of stacking positions, the suffix letter at the end of the model number is your guide:
T — Top Section
M— Middle Section B — Bottom Section
If you do not have one of the above suffix letters at the end of your model number, it is a single section
1.Mount upper section on top of lower section. Be sure flue risers are properly aligned.
2.Secure both ovens together with 1 right and 1 left stacking collar (Fig. 2). Fasten collars to ovens using 14
3.Install the 3/4" gas connection pipe (Fig. 2).
KNOCKOUTS
S T A C K I N G
C O L L A R S
3/4" GAS CONNECTION PIPE
P L - 5 1 4 0 5
Fig. 2
Optional Steam Injector Nozzles
Nozzles are available for injecting steam into the oven for baking hard rolls, vienna bread, french bread and hard crust breads. Other products do not need steam. The nozzles are furnished at no charge upon request.
To install the nozzle(s), remove the knockout(s) (Fig. 2) from the back of the oven and the plug(s) from the oven cavity. Insert the nozzle(s) provided.
It is important that the oven steam be low pressure (21/2 lb. to 5 lb. per square inch), that condensation be taken from the steam line before it enters the oven, and that steam be sufficiently saturated to give the baker the vapor cloud effect that he needs.
A 1/4 HP boiler for each large (42" x 32") compartment is recommended.
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