MN-28648 • Rev 3 (11/14) • AR-6G Rotisserie Operation & Care Manual • 8
I N S T A L L A T I O N
V E N T I L A T I O N I N S T R U C T I O N S
An adequate ventilation system is required for commercial
cooking equipment. Information may be obtained by
writing to the National Fire Protection Association,
Batterymarch Park, Quincy, MA 02269. When writing refer
to NFPA No. 96.
1. A single gas appliance requires a minimum of 32
CFM make-up air for natural and propane gas.
Kitchen ventilation must include a provision for an
adequate flow of fresh air for gas combustion and
to prevent a negative-pressure condition. The rear
of the appliance provides air supply access for gas
combustion and must be kept clear at all times. DO
NOT obstruct or restrict ventilation nor the air flow
required to support combustion.
2. DO NOT obstruct the flow of the exhaust flue at the
top of the appliance. It is especially critical that gas
supply piping and electrical support cord and/or
receptacle be routed away from the path of the hot
combustion fumes.
3. Make certain the appliance installation maintains
adequate air ventilation to provide cooling for
electrical and gas components. The area around the
appliance should be clear of any obstructions which
might retard the flow of cooling air. Failure to observe
this caution may result in damage to the components
and will void the warranty.
4. This appliance cannot be direct vented.
5. Install the appliance under a ventilation hood meeting
all applicable code requirements. Combustion fumes
must be vented in accordance with local, state, or
national codes.
Ventilating hoods and exhaust systems shall be
permitted to be used to vent appliances installed in
commercial applications.
Where automatically operated appliances are
vented through a ventilating hood or exhaust system
equipped with a damper or with a power means of
exhaust, provisions shall be made to allow the flow
of gas to the main burners only when the damper is
open to a position to properly vent the appliance and
when the power means of exhaust is in operation.
IN
ACCORDANCE WITH NFPA 54 COMMONWEALTH
OF MASSACHUSETTS ONLY.
D A N G E R
Installation, air adjustment and/or
service work must be in accordance
with all local codes and must be
performed by a certifi ed service
technician qualifi ed to work on
gas appliances.
C A U T I O N
To prevent malfunction or cause
negative back draft, DO NOT obstruct
exhaust fl ues or attach any fl ue
extension that will impede proper
burner operation.
C A U T I O N
DO NOT USE CIRCULATING FANS
ON THE FLOOR. FLOOR FANS WILL
AFFECT BURNER OPERATION.
W A R N I N G
Inadequate ventilation, or failure to
ensure an adequate supply of fresh
air will result in a high ambient
temperature at the rear of the
appliance. An excessive ambient
temperature can cause the thermal-
overload protection device on the
blower motor to trip resulting in
severe damage to the blower motor.
D A N G E R
FAILURE TO VENT THIS APPLIANCE
PROPERLY MAY BE HAZARDOUS TO
THE HEALTH OF THE OPERATOR.
Equipment damage, operational
problems and unsatisfactory baking
performance may also be the
consequence of improper venting.
Any damage sustained by a failure
to properly vent this oven are not
covered under warranty.
