Specifications
Installation and Operation of 613 & E Series Gas Fired Convection Oven
6
Each section of the “E” Series or 6/13-G Ovens
(standard depth) is rated at 40,000 BTU’s per hour (11.7
kW) or (deep depth) 46,000 BTU’s per hour (13.5 kW).
Therefore, 38-40 (standard), 44-46 (deep) cubic feet
of natural gas or 16 (standard), 18.4 (deep) cubic feet
of propane gas per hour must be supplied to each unit
(stacked units count as two) when the oven is full on. In
order to achieve the degree of performance for which
the unit has been designed, the overall piping plan of
the kitchen, properly sized, is essential. The installation
of this oven must conform with all local codes, or in the
absence of any local codes, to the National Fuel Gas
Code, NFPA 54 and ANSI Z 223.1.
Your local gas supplier should consult the National
Fuel Gas Code for proper sizing and installation of gas
piping. Generally, piping should be sized to provide a
gas supply sufcient to meet the maximum demand
of all gas appliances on a line without undue loss of
pressure at the outlet to the equipment. The total BTU
requirements of the equipment being served and the
length of the piping from the meter to the appliances
are major considerations in the proper design of the
gas supply system.
This oven has been tested and certied for use on
gas systems that do not exceed 1/2 psi (3.45 kPa) of
pressure. If the piping system is tested at a pressure
higher than 1/2 psi (3.45 kPa), this oven should be
isolated from the supply by disconnecting it. If the piping
system is tested at a pressure lower than or equal to
1/2 psi (3.45 kPa), this oven should be isolated from
the supply by shutting off the manual shut off valve
located on the front panel.
Length in Feet 1/2" 3/4" 1" 1-1/2" 2"
10 175 360 680 2100 3950
20 120 250 465 1460 2750
30 97 200 375 1180 2200
40 82 170 320 990 900
50 73 151 285 900 1680
60 66 138 260 810 1520
70 61 125 240 750 1400
80 57 118 220 690 1300
90 53 110 205 650 1220
100 50 103 195 620 1150
Length in Feet 1/2" 3/4" 1"
10 275 567 1071
20 189 393 732
30 152 315 590
40 129 267 504
50 114 237 448
60 103 217 409
70 96 196 378
80 86 185 346
90 83 173 322
100 78 162 307
Your oven is supplied for connection to a 115 volt,
single phase grounded circuit. The electric motor, oven
lights, indicator lights and control circuits are connected
through a seven-foot electric supply cord found at the
rear of the oven.
Before making any connections to these units, check
the rating plate to assure that the voltage and phase of
the oven is compatible with the electrical supply. When
installing, all ovens must be electrically grounded in
accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NFPA
70 (in Canada - CSA Std. C22.2). Wiring diagrams are
located in the control compartment area of the oven.
Standard wiring schematics are also provided with
this manual.
Proper ventilation is very important for the proper
function of your oven. A good ventilation system will
allow the oven to function properly as well as remove
unwanted vapors and products of combustion. Not
venting the ovens properly can result in unsatisfactory
baking results as well as the possibility of damaging