U.S. Range "REGAL" SERIES, Installation, Operating & Service Instructions

Page: 4 / 12

Part # 1382692 Rev 2 (09/04) Page 4
INSTALLATION
INTRODUCTION
U.S. Range manufactures the “Regal” Char-Broiler
(RBA) in widths from two to six feet, to be used either
as freestanding counter units or built into either a
“Cuisine” or “Performer” range. All broilers are shipped
completely assembled, with the double drip pans and
pressure regulator packed on top of the broiler. A piece
of 2x4 lumber is strapped to the radiants to prevent
vibration damage. All units are inspected at the factory
before shipping.
Uncrating
After uncrating, immediately check the equipment for
visible signs of shipping damage.
If such damage has occurred, do not refuse shipment,
but contact the shipper and file the appropriate freight
claims.
Rating Plate
The rating plate is attached to the right side of the
appliance.
When corresponding with the factory or your local
authorized factory service center regarding service
problems or replacement parts, be sure to refer to the
particular unit by the correct model number (including
the prefix and suffix letters and numbers) and the
warranty serial number. The rating plate affixed to the
unit contains this information.
Other information on this plate is the BTU/hr input
to the burners, outlet gas pressure in inches WC, and
whether orificed for natural or propane gas.
WARNING All U.S. Range char-broilers must be
connected only to the type of gas identified on the rating
plate!
Clearances
The appliance area must be kept free and clear of all
combustibles. This unit is design-certified for the
following installations:
1. For installation in non-combustible locations only.
2. For use only with four-inch high adjustable legs.
3. Zero clearance is required from non-combustible
construction at sides and rear.
Adequate clearances must be maintained at all times in
front and at the sides of the appliance for servicing and
proper operation.
Positioning and Setup
Place a carpenter’s spirit level left-to-right on the front
landing ledge and across the back trim, and also front-
to-back on the right and left end trims. Level to the
high corner with the screw adjustment built into the
foot of each leg.
Air Supply and Ventilation
The area around the appliance must be kept clear to
avoid any obstruction to the flow of combustion and
ventilation air, as well as, for ease of maintenance, service
and proper appliance operation. Keep proper clearances
for adequate air supply.
Means must be provided for any commercial, heavy-
duty cooking appliance to exhaust combustion waste
products to the outside of the building. This is doubly
important for open-grate broilers, since the design
promotes grease dripping through the grate onto the
hot radiants, sending smoke back up through the product
as flavor enhancement. “Regal” series char-broilers must
be installed under a vent hood. Filters and drip troughs
should be part of any industrial hood, but consult local
codes before construction and installation.