Specifications

3
INSTALLATION
Oven Location
AIR SUPPLY AND VENTILATION
The area in front of, around and above the appliance must
be kept clear to avoid any obstruction of the ow of com-
bustion and ventilation air. Adequate clearance must be
maintained at all times in front and at the sides of the ap-
pliances 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. Consult local codes
before constructing and installing a hood.
Strong exhaust fans in this hood or in the overall air con-
ditioning 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 diag-
nose. Air movement should be checked during installa-
tion; if pilot or burner outage problems persist, make-up
air openings or bafes may have to be provided in the
room.
LOCATION
DO NOT MOUNT oven on a curb base. Use legs/cast-
ers provided. Adequate air space at the bottom and rear
of the unit must be provided for proper venting of blower
motor. DO NOT USE door to lift or move oven!!! All ov-
ens must be installed on leg assembly or casters shipped
with the unit. The leg/stand assembly parts or casters are
shipped separately.
CLEARANCE
When installing ovens against combustible surfaces (rear
or side walls) 6” (152mm) clearance is required. When
installing ovens against non-combustible surfaces (rear
or side walls) 0” clearance is required.
LEVELING
A carpenter’s spirit level should be placed on the oven’s
center baking rack 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 efciently.
If the oor is relatively smooth and level, the unit may be
further leveled with adjustment in the foot of the leg. Units
with casters must be leveled with shims. A unit will prob-
ably not return to the same position after being moved,
requiring re-leveling after each and every move.
RATING PLATE
The rating plate is located in front of the oven below the
oven section. Information on this plate includes the mod-
el, and serial number, BTU / hour input of the burners, op-
erating gas pressure in inches WC, and whether the ap-
pliance is oriced for Natural or Propane gas. Pilot lighting
instructions are also located in the same area.
WARNING
UNIT MUST BE CONNECTED ONLY TO THE
TYPE OF GAS IDENTIFIED ON THE RATING
PLATE!