Part # P125 Rev 2 (07/31/12)
Page 9
INSTALLATION Continued
Each stack of oven sections may be piped individually as
described above. Each stack should be provided with its own
manual gas shut off valve as described. If the ovens are to be
piped using all of the materials provide, refer to diagram “A”.
Multiple Ovens
If the ovens are to be stacked, they may be piped as shown
in the diagram “A”. Again, as stated above, a readily accessible
gas shut off valve of an approved type should be installed in
the supply line.
PRESSURE
REGULATOR
GAS
SUPPLY
STACKING PIPE KIT
FOR COMBINATION OVEN
DIAGRAM "A"
Installation Of Oven Heat Deflectors,
Corderite/Steel Hearths &
Inner Oven Linings
All models require that two part oven heat deflectors (heavy
gauge diamond plate) and two heat deflector pans (in oven
with corderite deck material) or one heat deflector pan (in
oven with steel deck), be installed above the oven burners
to give even heat throughout the oven. Install the heat
deflector pan(s) in the centre of the oven deck frame. Install
the heat deflectors on top of the heat deflector pans, with
the rough side up.
Both deflectors should be brought together to make the
centre seam as tight as possible.
The corderite hearth assembly consists of two sections
installed within deck spacers, as shown in Diagram “B”. Install
the two (2) aluminized inner oven linings in the front and
rear channels by first placing the rear of each in each rear
channel. Then raise the front of each aluminized inner oven
linings over and down into the front channels.
The steel hearth is designed as a one-piece welded assembly
and will pass through the oven door opening. The rear of the
steel hearth assembly rests on the heat deflectors inside the
rear angle support. Centre the steel hearth assembly within
the oven. Install the aluminized inner oven linings provided,
as shown in Diagram “B”.
INNER OVEN LINING
RIGHT AND LEFT
DECK SPACER
RIGHT, REAR AND LEFT
DECK
HEAT DEFLECTOR
HEAT DEFLECTOR PAN (2)
DECK FRAME (Ref.)
DIAGRAM "B"
IMPORTANT: All gas burners and pilots need sufficient air to
operate and large objects should not be placed in front of
this appliance which would obstruct the air flow through the
front.
Ventilation and Air Supply
Proper ventilation is highly important for good operation.
The ideal method of venting a gas deck oven is through the
use of a properly designed canopy which should extend 6”
beyond all sides of the appliance and 6’6” from the floor.
A strong exhaust fan will create a vacuum in the room. For an
exhaust system vent to work properly, replacement air must
enter the room in which the vent is located. For proper air
balance, contact your local H.V.A.C. contractor.
Installation of a Direct Flue
When the installation of a canopy type exhaust hood is
impossible, the oven may be direct vented. Before direct
venting check your local codes on ventilation.
If the unit is to be connected directly to a direct flue, it is
necessary that an 8” draft diverter be installed to insure
proper ventilation. First remove the canopy diverter (shown
in Diagram “A”), and replace with a Garland designed down
draft diverter (P/N1056497 painted or 1056496 stainless
steel). Connect directly to the Garland designed down draft
diverter with your stove pipe.
Summary of Contents for G2000
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