6
INSTALLATION CONT’D
LEVELING
- A carpenter's spirit level should be placed on the cooking surface and the unit
leveled both front-to-back and side-to-side. If it is not level, burner combustion may be erratic, and
the unit will not function efficiently. The LRB series unit broiler cooking surface is inclined for
improved performance. The spirit level should be placed on the upper edge of the chassis for this
leveling procedure.
AIR SUPPLY & VENTILATION
- The area in front of, around, and above the appliance must be
kept clear to avoid any obstruction of the flow of combustion and ventilation air. Adequate
clearance must be maintained at all times in front and at the sides of the appliances for servicing
and proper operation. Your unit is supplied from the factory with adjustable legs, these legs must
not be removed for any reason.
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
constructing and installing a hood. Strong exhaust fans in the hood or in the overall air
conditioning system can produce a slight vacuum in the room and/or cause air drafts, either of
which can interfere with pilot or burner performance and can also be hard to diagnose. Air
movement should be checked during installation; if pilot or burner outage problems persist, make-
up air openings or baffles may have to be provided in the room.
GAS CONNECTION
– NOTE: The gas supply (service) line must be the same size or greater
than the inlet line of the appliance. The Lang char broiler uses a 3/4” NPT inlet. Sealant on all
pipe joints must be resistive to LP gas.
MANUAL SHUT-OFF VALVE
- This installer-supplied valve must be installed in the gas
service line ahead of the appliance and regulator in the gas stream and in a position where it can be
reached quickly in the event of an emergency.
PRESSURE REGULATOR
- All commercial cooking equipment must have a pressure regulator
on the incoming service line for safe and efficient operation, since service pressure may fluctuate
with local demand. The installer normally supplies the manual shut-off valve, but the pressure
regulator is packed inside the char broiler.
The regulators supplied for Lang units have 3/4" inlet/outlet openings and are adjusted at the
factory for 5" WC (natural gas) or 10" WC (propane) depending on the customer's ordering
instructions. Care must be taken to ensure that the regulator is not installed in the path of flue
gases, or in other high heat areas.
Prior to connecting the regulator, check the incoming line pressure, as these regulators can
only withstand a maximum pressure of 1/2-PSI (14" WC). If the line pressure is beyond this limit,
a step-down regulator will be required. The arrow forged into the bottom of the regulator body
shows the gas flow direction; it should point downstream to the appliance. The red air vent cap on
the top regulator is part of the regulator and should not be removed.
Any adjustments to regulators must be made only by qualified service personnel with the
proper test equipment.
RIGID CONNECTIONS
- Double-check any installer-supplied gas pipes visually and/or blow
them out with compressed air to clear any dirt particles, threading chips, or other foreign matter
before installing a service line. Those particles will clog orifices when gas pressure is applied.
All connections must be sealed with a joint compound suitable for LP gas, and all connections
must be tested with a soapy water solution before lighting any pilots.
Summary of Contents for LRB
Page 10: ...10 PARTS LIST...
