FLUE CONNECTIONS
DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the range. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation system installed by qualified personnel.
A minimum of 18" (45 cm) must be maintained between the ventilation system and the cooking surface.
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), available from the National Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
ELECTRICAL CONNECTIONS
WARNING: ELECTRICAL AND GROUNDING CONNECTIONS MUST COMPLY WITH THE APPLICABLE PORTIONS OF THE NATIONAL ELECTRICAL CODE AND/OR OTHER LOCAL ELECTRICAL CODES.
WARNING: DISCONNECT ELECTRICAL POWER SUPPLY AND PLACE A TAG AT THE DISCONNECT SWITCH TO INDICATE YOU ARE WORKING ON THE CIRCUIT.
WARNING: APPLIANCES EQUIPPED WITH A FLEXIBLE ELECTRIC SUPPLY CORD ARE PROVIDED WITH A
Do not connect the range to electrical supply until after gas connections have been made.
LIGHTING AND SHUTTING DOWN PILOTS
Open Top, Griddle Top, Hot Top, Broiler and Cheesemelter Pilots
1.Turn the main burner valve to the ON position.
2.Turn all burner valves and pilot adjustment valves to the OFF position. Wait 5 minutes.
3.Turn pilot adjusting valve screw counterclockwise, then light the pilot adjacent to each burner. Adjust each pilot screw until the pilot flame is 1/4" (0.6 cm) high.
4.If pilot fails to light, repeat steps
5.For a complete shutdown, turn all burner valves to the OFF position. Turn all pilot valve screws clockwise until the pilot flames go out. Turn gas
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