7
4) FIXING THE HOT PLATE
The hot plate has a special seal which prevents liquid
from infiltrating into the cabinet. Strictly comply with the
following instructions in order to correctly apply this seal:
- detach the seals from their backing, checking that the
transparent protection still adheres to the seal itself.
- Overturn the hot plate and correctly position seal “E”
(fig. 10) under the edge of the hot plate itself, so that
the outer side of the seal perfectly matches the outer
perimetral edge of the hot plate. The ends of the strips
must fit together without overlapping.
- Evenly and securely fix the seal to the hot plate,
pressing into place with the fingers and remove the
strip of protective paper from the seal and set the plate
into the hole made in the cabinet.
- Fix the hooks in the relative accomodations of the body
with the screw s “G” (see fig.11).
- The prospective walls (left or right) that exceed the
working table in height must be at a minimum distance
from the cutting as mentionned both in the columns
and the scheme.
- In order to avoid accidental touch with the overheating
bottom of the hob, during the working, is necessary to
put a wooden insert, fixed by screws, at a minimum
distance of 60 mm from the top (see fig. 7).
Remark:
below is the suggested clearances. Actual
installation will be veried subject to different kitchen
situations.
IMPORTANT INSTALLATION
SPECIFICATIONS
The installer should note that the appliance that
side walls should be no higher than the hot plate
itself. Furthermore, the rear wall, the surfaces
surrounding and adjacent to the appliance must
be able to withstand an overtemperature of 65K.
The adhesive used to stick the plastic laminate to
the cabinet must be able to withstand a
temperature of not less than 150° C otherwise the
laminate could come unstuck.
The appliance must be installed in compliance
with the provisions in force.
This appliance is not connected to a device able to
dispose of the combustion fumes. It must
therefore be connected in compliance with the
above mentioned installation standards. Particular
care should be paid to the following provisions
governing ventilation and aeration.
5) ROOM VENTILATION
It is essential to ensure that the room in which the
appliance is installed is permanently ventilated in
order to allow the appliance itself to operate
correctly. the necessary amount of air is that
required for regular gas combustion and ventilation
of the relative room, the volume of which must not
be less than 20 m
3
. Air must naturally flow through
permanent openings in the walls of the room in
question. These openings must vent the fumes
outdoors and their section must be at least 100 cm
2
(see fig. 3). Construction of the openings must
ensure that the openings themselves may never be
blocked. Indirect ventilation by air drawn from an
adjacent room is also permitted, in strict compliance
with the provisions in force.
CAUTION: if the burners of the cooking top are
without safety thermocouple, the ventilation
outlet must have a minimum 200 cm² section.
6) LOCATION AND AERATION
Gas cooking appliances must always dispose of
their combustion fumes through hoods. These
must be connected to flues, chimneys or straight
outside. If it is not possible to install a hood, an
electric fan can be installed on a window or on a
wall facing outside (see fig. 4). This must be
activated at the same time as the appliance (see
fig. 5), so long as the specifications in the
provisions in force are strictly complied with.
INSTALLATION
FIG. 10
FIG. 11
