INSTALLATION & OPERATION MANUAL 10325 REV 1 (11/21)
PAGE
5
OF32
G
as
F
ired
S
team
T
ilting
K
ettles
U
NPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the type of gas supply (natural or propane) and electrical service agree with the
specifications on the rating plate located on the left side panel as you face the front of the braising pan. If the supply
and equipment requirements do not agree, contact your dealer immediately.
I
nstallation
I
NSTALLATION
I
nstallation
C
odes and
S
tandards
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
1. The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any
pressure testing of that system at pressures in excess of ½ psi (3.5 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shut off valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable.
The electrical diagram is located on the inside of the console control cover.
EXHAUST FANS AND CANOPIES
: Canopies are set over ranges, ovens and kettles for ventilation purposes. It is
recommended that a canopy extend 6” past appliance and be located 7.5 feet from the floor. Filters should be installed at
an angle of 45 degrees or more with the horizontal. This position prevents dripping of grease and facilitates collecting the
run-off grease in a drip pan, usually installed with the filter. A strong exhaust fan tends to create a vacuum in the room and
may interfere with burner performance or may extinguish pilot flames. Makeup air openings approximately equal to the fan
area will relieve such vacuum. In case of unsatisfactory performance on any appliance, check operation with exhaust fan
in the “OFF” position.
WALL EXHAUST FAN
: The exhaust fan should be installed at least 2 feet above the vent opening at the top of the unit.
CLEARANCES
: Adequate clearance must be provided in aisle and at the side and back. Adequate clearances for
air openings into the combustion chamber must be provided, as well as for serviceability.
SIDES
0 INCHES
BACK
4 INCHES AT FLUE BOX
FLOORS
NON-COMBUSTIBLE
All units must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions
for an adequate air supply must also be provided. Do not obstruct the lower front or right side of the unit, as combustion
air enters through these areas. The bottom of the control area must also remain unobstructed.
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, USA, 02269.
