MONTAGUE 136W36', Instruction Manual

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INSTALLATION
VENTILATING HOOD
The broiler(s) must be installed under a
properly designed ventilating hood. The hood
should extend at least 6” beyond all sides of
the unit. The hood should be connected to an
adequate mechanical exhaust system.
Information on construction and installation of
ventilating hoods may be obtained from the
“Standard for the Installation of Equipment for
the Removal of Smoke and Grease Laden
Vapors
from Commercial Cooking
Equipment”, NFPA No. 96-1987, available
from the National Fire Protection Association,
Batterymarch Park, Quincy, MA. 02269.
It is also necessary that sufficient room air
ingress be allowed to compensate for the
amount of air removed by the ventilating
system. Otherwise, a subnormal atmospheric
pressure will occur which may interfere with
burner performance or may extinguish the
pilot flame. In case of unsatisfactory broiler
performance, check with the exhaust in the
“OFF” position.
ASSEMBLY
Uncrate broiler as near to final location as
possible. For easier and lighter handling of
broiler, remove grids, grid frame, drip tray and
grease container. Remove all packing
materials and accessories from broiler interior.
Legs
Some broilers are mounted on legs.
Screw the legs into the modular stand.
Tightly screw the complete leg assembly into
the mounting holes in the bottom of the broiler
at each corner. If the unit is intended for curb
installation, no legs are provided. The curb
must be noncombustible material.
Ceramic Radiants
Ceramic radiants, Figure 1 & 2, are located on
each side of the burners. Ceramic end pieces
are installed at both ends of each burner
assembly. Five (5) ceramic radiants are
installed on each side of each burner with the
pointed side facing down and the holes facing
up (See Figure 3).
Burner Assembly and Ceramic Radiants,
Top View
(Figure 1)
Burner Assembly and Ceramic Radiants,
Front View
(Figure 2)
5
4 2 3 1
1 Frame
2 Ceramic Radiants
3 Burner
4 Ceramic Ends