SECTION 1 - INSTALLATION
1.2 SITING
The unit must be situated on a reasonably level
surface. Although the feet are adjustable and facil-
itate levelling, the adjustment range is limited.
Installation must be executed in accordance with
local and/or national regulations, as listed on the
cover of this manual. A competent installer must be
employed.
Installing Clearances
At least 150mm must be allowed from any wall.
To facilitate servicing, it is recommended that a space
of at least 400 mm should be allowed from any side
wall. If the unit is beinginstalled as part of a suite, it is
further recommended that it be positioned at the RH
end to provide unrestricted access for servicing.
A minimum vertical clearance of 750mm must be
allowed between the top edge of the flue outlet and
any overlyingsurface.
If unit is to be installed in a suite, centrally or adjacent
to a wall with a boxed in void at the rear, it is vitally
important that the void be adequately ventilated.
This will ensure a supply of air to the motor cooling
fan at the rear of the oven.
1.3 VENTILATION
Adequate ventilation, whether natural or mechanical
must be provided to supply sufficient fresh air for
combustion and allow easy removal of combustion
products which may be harmful to health.
The flue discharges vertically from the slotted guard
at the top of the appliance. It must not be directly
connected to any flue, mechanical extraction system,
or ductingetc., which leads outside the building.
The appliance is best discharged under an open
canopy which connects with a ventilatingsystem.
Recommendations for Ventilation of Catering
Appliances are given in BS5440 : 2.
Furthermore, to ensure sufficent room ventilation,
guidance on the volume of ventilation air required for
different types of cateringequipment is provided in
the followingtable.
For multiple installations, the requirements for in-
dividual appliances should be added together. In-
stallation should be made in accordance with local
and/ or national regulations applicable at the time.
A competent installer MUST be employed.
1.4 GAS SUPPLY
The incomingservice must be of sufficient size to
supply full rate without excessive pressure drop. A
gas meter is connected to the service pipe by the
local gas region or its sub-contractor. Any existing
meter should be checked by the gas region to ensure
the meter is of adequate capacity to pass the required
rate of gas for the oven in addition to any other gas
equipment installed.
Installation pipe work should be fitted in accordance
with IGE/UP/2. The pipe should not be smaller than
the gas inlet connection on the appliance
i.e. Rp
1
/
2
(
1
/
2
" B.S.P.)
An isolatingcock must be located close to the
appliance to allow shut-down duringan emergency
or servicing. The installation must be tested for gas
soundness as specified in IGE/UP/1. The adjustable
governor supplied must be fitted in an accessible,
spillage-free and reasonably cool position.
1.5 ELECTRICAL SUPPLY
Each oven is equipped with a length of 3-core flexible
cord for connectingto an electrical supply. A standard
13 amp socket outlet can be used, in which case the
plug-top must be fitted with a 3 amp fuse. If the supply
is through a distribution fuse, box, it must be via a
fuse havinga maximum ratingof 5 amp.
Warning
THIS APPLIANCE MUST BE EARTHED.
EQUIPMENT
Ventilation Rate Required
m
3
/ min
ft
3
/min
Range, Unit Type
17
600
Pastry Oven
17
600
Fryer
26
900
Grill
17
600
Steak Grill
26
900
BoilingPan
17
600
Steamer
17
600
SterilizingSink
14
500
Bains Marie
11
400
Tea/ Coffee Machine
8.5 - 14
300 - 500
UNLESS OTHERWISE STATED, PARTS WHICH HAVE BEEN PROTECTED BY THE MANUFACTURER
ARE NOT TO BE ADJUSTED BY THE INSTALLER
MODEL
WIDTH
mm
DEPTH
mm
HEIGHT
mm
WEIGHT
kg
WEIGHT
lbs
G7204
860
860
1400
170
375
G7208
1000
925
1525
220
484
G7211
1000
925
1525
232
512
G7211
TROLLEY
820
740
910
33
73
G7211
RACK/ SHELVES
710
560
830
37
82
1.1 MODEL NUMBERS, NETT WEIGHTS
and DIMENSIONS
