9
GAS CONNECTION
All gas connections must be made according to national and local codes. This gas supply (service) line must be the
same size or greater than the inlet line of the appliance. This range uses an ISO7 or ISO128 inlet. The inlet depends
on the end users national and local codes.
1.
Manual Shut-off Valve:
This installer-supplied valve must be installed in the gas service line ahead of the appliance in the gas stream and in
a position where it can be reached quickly in the event of an emergency.
In Massachusetts:
A “T” handle type
manual valve must be installed in the gas supply line to the appliance.
2. Pressure Regulator
a) All heavy duty, commercial type cooking equipment must have a pressure regulator on the incoming service
line for safe and efficient operation, since service pressure may fluctuate with local demand. External
regulators are not required on this range, because a regulator is built into each unit at the factory. Under no
condition bypass this built-in regulator.
b) Any conversion required must be performed by your dealer or a qualified licensed plumber or gas service
company. Please provide the service person with this manual before work is started on the range. (Gas
conversions are the responsibility of the dealer or end user.)
c) This range can be used with Natural or LP/Propane gas. It is shipped from the factory adjusted for use with
natural gas. The orifice hoods must be screwed snug when LP/Propane gas is used. (See LP/Propane
conversion.)
d) Manifold pressure should be checked with a manometer, natural gas requires 5.0” W.C.P. and LP/Propane
requires 10.0” W.C.P. Incoming line pressure upstream from the regulator must be 1” W.C.P. higher than
the manifold pressure in order to check the regulator. The regulator used on this range can withstand a
maximum input pressure of 1/2 PSI (14.0” W.C.P.) If the line pressure is in excess of that amount, a step-
down regulator will be required.
e) The appliance, its individual shut-off valve, and pressure regulator must be disconnected from the gas
supply piping system during any pressure testing of that system at pressures in excess of 1/2 psig (3.45 kPa).
f) The appliance must be isolated from the gas supply piping system by closing its individual manual shut-off
valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2
psig (3.45 kPa).
3.
Flexible Connections:
a) If the unit is to be installed with flexible couplings and/or quick disconnect fittings, the installer must use a
heavy-duty, AGA design-certified commercial flexible connector of at least 1/2” (1.3 cm) ID NPT (with
suitable strain reliefs) in compliance with ANSI Z21.41 and Z21.69 standards.
b)
In Canada
: CAN 1-6.10-88 metal connectors for gas appliances and CAN 1-6.9 M79 quick disconnect
device for use with gas fuel.
c)
In Massachusetts:
This appliance must be installed with a 36” (3-foot) long flexible gas connector
CAUTION:
Leak testing of the appliance shall be conducted according to the manufacturer’s instructions. Before
placing the oven into operation, always check for leaks with a soapy water solution of other acceptable method. DO
NOT USE AN OPEN FLAME TO CHECK FOR LEAKS!
8
IMPORTANT: LEVELING/ADJUSTMENTS/ALIGNMENT
Careful leveling of the range is critical not only to performance, but also to allow the alignment of oven doors and drip
tray. Closely follow the procedures below to ensure proper performance and appearance of the range.
The range
being even slightly out of level will significantly contribute to misalignment of oven doors.
1. If the floor is smooth and level, level the unit with the screw thread of the legs. Set the high corner of the range so
that the the top of the grate support is 3/8” (.95cm) above the countertop, and level the range to the high corner.
2. If the floor is uneven or has a decided slope, level the unit with metal shims, as the adjustment required may exceed
the thread available in the leg.
3. Proper and careful leveling of the range is necessary for proper alignment of the oven doors. The body of the
range does not have a rigid frame to hold it into one position. This nonrigid framework allows the range to shift
with unlevel floors or slanted cabinets. Moving any one of the adjustable leveling legs up or down will shift the
range body. Increasing the length of the right front leveling leg will raise the right front corner of the range, moving
the top of the door to the left. Lowering the right front leveling leg will cause the tip of the door to move to the
right. Using the left front leveling leg will give you the opposite effect. Raising the left front corner will move the
top of the door to the right. Lowering the corner will move the top of the door to the left. The rear leveling legs
will also have an effect on the door alignment.
4. After the range is properly leveled, the drip tray handle may be aligned by loosening the screws and adjusting the
handle horizontally within the limits provided by the slotted screw holes.
5. A level should be placed across the top of the range and the unit leveled both front-to-back and side-to-side. If it is
not level, burner combustion may be erratic, liquid, or semi-liquid batters will cook at an angle, and the unit may
not function efficiently.
A. Right Side
Front / Back
Adjustable Legs
B. Left Side
Front / Back
Adjustable Legs
When installing or removing the range for service, a rolling lift jack should be used. Do not push against any of the
edges of the range in an attempt to slide it into or out of the installation. Although all metal parts are deburred during
manufacturing, accidents could occur if the range should be moved suddenly or violently. Pushing or pulling a range
(rather than using a lift jack) also increases the possibility of bending the leg spindles or the internal coupling
connectors.
Summary of Contents for 30" W. Models
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