INSTALLATION
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Synthesis
06/40V GAS
Whilst in operation, cooking equipment produces vapor and cooking smells that
compromise the integrity of a healthy working environment.
In the case of gas ovens see paragraph 4.8.
A check must be made to ensure that the temperature and relative humidity never
exceed the maximum and minimum values indicted in the specifications (see paragraph 3.4)
even when the oven itself or other ovens in the room are functioning.
Exceeding these values especially the temperature or the maximum relative humidity can
easily and unexpectedly damage electrical equipment creating hazardous situations.
4.2.1 Location specifications for the installation of gas ovens.
It is the installer’s responsibility to check that the gas system of the room in
which the oven will be installed is working properly and that the ventilation and
aeration conduits of this room function as required for the total nominal heat input.
The manufacturer cannot answer for damage caused by failure to observe the
norms in force for the installation of gas equipment.
During the installation, care must be taken to avoid obstructing the cooling vents and the air
intakes for combustion air built into the oven.
When dealing with gas equipment, the room in which it will be installed must be sufficiently
ventilated and aerated. To ensure this, the enclosed area in which it will be housed must have
at least two permanent apertures leading directly through its walls leading to the open air.
As an indication, for every kW of power installed, an air renewal rate of 6 m3/h is
recommended.
To get a clear idea of the specifications required for the housing location, refer to the norms
in force in the country where the installation is being carried out, in particular those prescribed
for this type of oven.
4.3 MOVING THE UNIT
To offload and transport the unit, use a pallet
truck or a transpallet lifter with a load capacity
at least equal to that of the unit. Raise the
doors at the entrance and exit of the oven to
the position of maximum aperture. Insert the
forks into the cooking chamber by way of the
tunnel entrance or exit (Fig 1).
To avoid damage, place protective material between the forks and the unit.
In all situations, to avoid unpredictable movement, be aware of the equipment’s
centre of mass.
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