3
GAS HOT PLATE
Installing the Gas Hot Plate:
WARNING
FIRE, INJURY OR DEATH HAZARD
Have this equipment installed and adjusted by a qualified technician in
accordance with all federal, state and local codes. Failure to install, adjust or
maintain this equipment properly can result in injury or death.
Unpacking and set up:
1. Remove all packing material and tape, as well as any protective plastic from all
surfaces of the unit.
2. Clean any glue residue left over from the plastic or tape.
3. Place the unit in the desired position and level using the adjustable feet.
4. Prior to using equipment must be cleaned thoroughly. Oil has been used to
prevent rust during shipping. CLEAN ALL SURFACES; failure to do so could
cause oil to burn onto the surfaces.
The installation of this appliance must conform with local codes, or in the
absence of local codes, with the National Fuel Gas Code, International Fuel Gas
Code, ANSI Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code,
CSA B149.1, as applicable.
•
The appliance and its individual shutoff valve must be disconnected from the gas
supply piping system during any pressure testing of that system at test pressures
in excess of ½ psi (3.5 kPa).
•
The appliance must be isolated from the gas supply piping system by closing its
individual manual shutoff valve during any pressure testing of the gas supply
piping system at test pressures equal to or less than ½ psi (3.5 kPa).
Orifice sizing:
Equipment is manufactured for 1000 BTU per cubic feet heat value of
natural gas. Installer is responsible for correct orifice sizing. Refer to the International
Fuel Gas Code for proper orifice sizing
.
Clearance and positioning around the unit:
This unit must be installed adjacent to
non combustible surfaces only with a minimum spacing of 6” from all sides. The unit
must have 4” legs installed and be placed on a non-combustible surface.
Air supply and ventilation:
The area in front and around the appliance 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 appliance
for servicing and proper ventilation.
Pressure regulator:
All commercial cooking equipment must have a pressure regulator
on the incoming service line for safe and efficient operation. A regulator for this
appliance is provided.
