7
Installation
6”(150 mm) from all sides. This equipment must be a distance of 6”(150 mm) from other equipment. The
equipment must have the 4”(100 mm) legs installed and be placed on a non-combustible surface.
Air Supply and ventilation:
• The area in front and around the equipment 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 of and at the sides of the equipment for
servicing and proper ventilation.
Before initial use, turn the gas control knob to the maximum setting and allow the equipment to burn-in for 15
minutes. Seeing smoke coming from the cooking surface is normal during burn-in. After 15 minutes of burn-in,
equipment is ready for use.
1. Hold the leg and rotate the adjustable feet so the equipment is level.
2. Set the grill grates to the full tilt position to start. This will allow grease to run down the grates and into the
drip tray to reduce flare-ups.
3.
Check the drip tray frequently and add water as necessary.
4. To ignite the burners, press the gas control knob to high position.
5.
Allow the equipment to pre-heat before attempting to use.
6. Adjust the valve set-point to obtain the desired level of heat.
7. To adjust the grill grate(s), raise or lower the back of the grates. Turn unit off and allow the grill grate(s) to
cool. Make sure to use pot holders or oven gloves to reposition.
Pressure Regulator:
• All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and
efficient operation.
• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 5” WC Natural Gas standard and may
be converted by qualified personnel to be used for Propane at 10” WC.
Prior to connecting the
regulator, check the incoming
line pressure. The regulator
can only withstand a maximum
pressure of ½ PSI (14” WC).
If the line pressure is beyond
this limit, a step down regulator
will be required. The arrow on
the bottom shows gas flow
direction and should point
downstream to the equipment
.
4”(100 mm)
