5.2 Installation location requirements
Meaning
This section provides information on how to choose a suitable installation location for the unit. Careful‐
ly check the intended installation location to make sure it is adequate before bringing the unit there
and starting with the installation!
Setup standards and regulations
All national, state, and local standards and regulations concerning commercial kitchen operations
must be complied with. These include, but are not limited to, the Food Code published by the Food
and Drug Administration (FDA) (current edition) and the standards published by the National Sanita‐
tion Foundation (NSF).
The local rules and regulations that apply to the installation location, as defined by the relevant local
authorities and utility companies, must be complied with.
Rules for safely setting up the unit
In order to prevent hazards that may be posed by the installation location and by the unit's surround‐
ings, follow the rules below:
■
It must be possible to adhere to the operating conditions at all times. For these operating condi‐
tions, please refer to 'Requirements concerning the combi oven's surroundings' on page 16.
■
The heat loss at hot surfaces poses a fire hazard. Accordingly, set up the unit in non-combustible
environments only.
■
There must not be any flammable materials, gases, or liquids at a distance of less than 18" from
the sides of the unit (right, left, front, back) and 40" from the top of the unit. When choosing an in‐
stallation location, make sure to observe this requirement together with the requirements in the 'Ad‐
jacent Systems' on page 30 section and the unit's minimum space requirements without exception!
■
Substructures (tables, frames) and supporting surfaces (floors, bases, countertops) must be made
of non-combustible materials and must not be coated or covered with any flammable materials (no
fiberboard, no contact between flammable materials and the bottom of the unit). Likewise, there
must not be any flammable materials on the undersides of these structures. The unit supporting
surfaces on substructures of this type must project beyond the unit's base on all sides by 12" or
more.
■
The minimum distance from heat sources in the vicinity of the units is 20".
■
The minimum distance that must be maintained between the unit and any deep fryers or open ket‐
tle fryers in the vicinity is 40". The unit must be set up in such a way that liquids from the unit and
from cooking processes will not be able to get to deep fryers and open kettle fryers under any cir‐
cumstance. Units mounted on a wall mount must not be placed over a deep fryer, an open kettle
fryer, or an electric appliance.
■
Do not set up the unit directly under a fire alarm or sprinkler system. The sensitivity of fire alarms
and sprinkler systems must be adjusted in line with the amount of vapor and steam that the unit is
expected to produce.
■
The connection between the combi oven's drain pipe and the sewer system must be located out‐
side the perimeter of the unit's base area. Due to potential wastewater vapors, there must not be a
drain connection or open sewer line below the unit's base area.
■
It must be possible to set up the unit's base (work table, equipment stand, or stacking kit) at the
installation location in such a way that it will not topple over or shift. All supporting surface require‐
ments must be met.
■
The unit's base (equipment stand or stacking kit) must be secured in such a way that it cannot top‐
ple over if it is subjected to an uneven load (due to an open unit door, for example).
■
With its current configuration, the unit is not designed to be used in environments where it could be
subjected to strong vibrations or mechanical shock (e.g., on vehicles or ships).
■
Vibrations must be avoided when using equipment stands or stacking kits.
5 Setup
Installation Manual
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