Use and Care Guide

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A carpenter’s level should be placed on the center across the range top and the unit leveled both front-to-
back and side-to-side. If it is not level, cakes, casseroles, and any other liquid or semi-liquid batter will not bake
evenly, burner combustion may be erratic and the unit will not function efficiently.
If the floor is relatively smooth and level, the unit may be further leveled with adjustment in the foot of the
leg. Adjust to the high corner and level the unit with metal shims if the adjustment required exceeds the 1 ¼”
adjustment available. Units with casters must be leveled with shims. A unit will probably not return to the same
position after being moved, requiring re-leveling after each move.
AIR SUPPLY & VENTILATION
The area in front of, around, and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front and at the sides
of the appliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste
products to the outside of the building. Usual practice is to place the unit under an exhaust hood. Filters and drip
troughs should be part of any industrial hood, but consult local codes before construction and installing a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and/or cause air drafts, either of which can interfere with pilot or burner performance and can also be hard
to diagnose. Air movement should be checked during installation; if pilot or burner outage problems persist, make-
up air opening or baffles may have to be provided in the room.
FINAL PREPARATION
On initial installation, turn the oven to 250° and operate for about 1 hour, then reset the thermostat to its
maximum and operate for another hour. This will drive of any solvents remaining in the unit. At the end of this
second hour, turn the thermostat OFF, open the door and allow the unit to cool. Oven should then be thoroughly
washed using hot, soapy water before being used.
ELECTRICAL CONNECTION
Imperial CONVECTION OVEN requires a 120 V supply to operate the ignition system and circulating fan.
The supply cord provided on the appliance is equipped with a three prong (grounding) plug for against shock hazard.
The electrical service in the building must be equipped with a properly grounded three prong receptacle, in
accordance with local codes, or in the absence of local codes, with the national electrical code, ANSI/NFPA 70
(latest edition). Do not cut or remove the grounding prong from this plug. Wiring diagram is located on the
backside of the appliance. Disconnect power supply before cleaning or servicing.
NOTE: THIS APPLIANCE IS NOT CAPABLE OF BEING OPERATED IN A POWER FAILURE. NO
ATTEMPT SHOULD BE MADE TO OPERATE THIS APPLIANCE DURING A POWER FAILURE.
GAS CONNECTION
Single Deck oven requires one gas connection.
Double Deck oven requires two gas connections.
NOTE: The gas supply (service) line must be the same size or greater than the inlet line of the appliance. Imperial
ovens use a ¾” NPT inlet. Sealant on all pipe joints must be resistive to LP gas.
MANUAL SHUT-OFF VALVE
This installer-supplied valve must be installed in the gas service line ahead of the appliance and regulator in
the gas stream and in a position where it can be reached quickly in the event of an emergency.
PRESSURE REGULATOR