2
INSTALLATION
VENTILATING HOOD
The range(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 the 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, 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 range performance, check with the exhaust fan in the "OFF"
position.
CLEARANCES
Adequate clearance must be provided in aisle and at the side and back to allow the
doors to open sufficiently to permit the removal of the racks and for serviceability. Adequate
clearance for air openings into the combustion chamber must be provided.
CLEARANCES
COMBUSTIBLE
NONCOMBUSTIBLE
CONSTRUCTION
CONSTRUCTION
BACK
2"
0"
LEFT & RIGHT SIDE
6"
0"
WITH 4" OR 6" LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
WITHOUT LEGS: FOR USE ONLY ON NONCOMBUSTIBLE FLOORS.
*15" WHEN EQUIPPED WITH OPTIONAL 30,000 BTU/HR EACH OPEN TOP
BURNER(S).
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR TO
THE RANGE. KEEP THE APPLIANCE AREA FREE AND CLEAR FROM
COMBUSTIBLES.
