SECTION 1 - INSTALLATION
The grill may be mounted on any of the following
options -
Bench legs, floor standor wall bracket.
1.2 SITING
There must be 150mm clearance all around the grill
from any combustible wall or object liable to damage
when overheated.
There must be a minimum vertical clearance of
900mm above the top edge of the flue to ensure no
overheating of overlying combustible surfaces.
A minimum clearance of 400mm from the sides
should be provided to allow removal of outer panels
for service access. Methods of mounting the unit are
available as detailed in Section 1.1. No grill should be
mounted directly upon a table.
Note
Upper sections of the unit are likely to become very
hot. It should therefore be positioned in a manner
which minimises the risk of accidental touching.
1.3 VENTILATION
The grill MUST be installed level in a well lit and
draught free position. Adequate ventilation, whether
natural or mechanical, must be provided to ensure
sufficient air for combustion and removal of
combustion products, which may be harmful to
health.
Recommendations for Ventilation of Catering
Appliances are given in BS5440:2.
Furthermore, to ensure sufficient room ventilation,
guidance on the volume of ventilation air required for
different types of catering equipment is provided in
the following table.
For multiple installations, requirements for individual
appliances should be added together.
Installation should be made in accordance with local
and/or national regulations applying at the time.
The flue discharges vertically fromthe top of the unit.
There must be no direct connection of the flue to a
mechanical extraction system or the outside air.
Positioning the grill below a ventilated canopy is the
most suitable arrangement.
Warning
Remember, dirty extraction filters and drip trays
become combustible, hence the importance of
adhering to the specified flue clearance distance to
these items. Regular cleaning of extraction filters and
drip trays must be carried out.
1.4 GAS SUPPLY
The incoming service must be of sufficient size to
supply the full rate without excessive pressure drop.
A gas meter is connected to the service pipe by the
Gas Supplier.
An existing meter should be checked, preferably by
the Gas Supplier, to ensure that it is adequate to cope
with the rate of gas supply required. Installation pipes
should be fitted in accordance with IGE/UP/2.
The pipework size, from the meter to the unit, must
not be less than the appliance inlet connection, Rp
1
/
2
(
1
/
2
" BSP).
An isolating cock must be located close to the
appliance (on the inlet side of the governor on Natural
Gas models) to allow shut down during an emergency
or routine service.
The installation MUST BE TESTED FOR GAS
SOUNDNESS, details of which can be found in
IGE/UP/1.
1.5 ELECTRICAL SUPPLY
Not applicable to this appliance.
1.6 WATER SUPPLY
Not applicable to this appliance.
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
Boiling Pan
17
600
Steamer
17
600
Sterilizing Sink
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)
GAS
CONN.
G2522
900
585
505
74
Rp
1
/
2
1.1 MODEL NUMBERS, NETT WEIGHTS
andDIMENSIONS
