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RATING PLATE
The rating plate is located in front of the range below the oven section (7” from the floor). Information on
this plate includes the model and serial numbers. When communicating with factory about a unit or requesting
special parts or information, this data is essential for proper identification. The Salamander broiler or Cheesemelter
(if provided) is supplied with its own rating plate located on the unit.
IMPERIAL COOKING APPLIANCES MUST BE CONNECTED
ONLY TO THE TYPE OF GAS IDENTIFIED ON THE RATING PLATE
CLEARANCES
The appliance area must be kept free and clear of all combustibles. This unit is design-certified for the following
installations only:
The clearances from
combustible
and
noncombustible
construction for ranges and range mounted Salamander
broiler or Cheesemelter are as follows:
Combustible
Noncombustible
Back
6”
0
Sides
6”
0
If legs or casters are not used, the unit must extend 2” beyond the front edge of a noncombustible curb or platform.
LEVELING
A carpenter’s level should be placed on the center across the range top 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 efficiently.
If the floor is relatively smooth and level, the unit may be further leveled with adjustment in the foot of the
leg. Adjust to the high corner and level the unit with metal shims if the adjustment required exceeds the 1 ¼”
adjustment available. Units with casters must be leveled with shims. A unit will probably not return to the same
position after being moved, requiring re-leveling after each move.
AIR SUPPLY & VENTILATION
The area in front of, around, and above the appliance must be kept clear. Adequate clearance must be
maintained at all times in front and at the sides of the appliances 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, but consult local codes before construction and installing a hood.
CONVECTION OVEN – ELECTRICAL CONNECTION
Imperial ranges with CONVECTION OVEN the motor is internally wired. The electrical service in the
building must be 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. Wiring diagram is located on the
backside of the unit.
FOLLOW LOCKOUT-TAGOUT PROCEDURES.
