User Manual
351WOKR13(L/N)
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www.cookingperformancegroup.com
6
Check Connections
•
Please check installer supplied intake pipes visually and / or blow them with compressed air to clear
any dirt particles, threading chips or any other foreign matter before installing a service line. When
gas pressure is applied, these particles could clog orifices.
• All connections must be sealed with a joint compound suitable for liquid propane and natural gas,
and all connections must be tested with a soapy water solution before lighting any pilots.
Startup
Manual Shut Off Valve
Pressure Regulator
Exhaust System
• The installer supplied valve must be installed in the gas service line ahead of the appliance regulator
in the gas stream and in a position accessible in the event of an emergency.
• Commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressures may fluctuate on local demand. A pressure regulator is
packed inside every Cooking Performance Group appliance.
NOTICE: FAILURE TO INSTALL THE PRESSURE REGULATOR WILL VOID THE APPLIANCE
WARRANTY.
• The regulators supplied along with Cooking Performance Group appliances, will have ¾” inlet/outlet
openings and are adjusted at the factory for 5” WC (natural gas) or 10” WC (liquid propane gas)
depending on customer’s ordering instructions.
•
Prior to connecting the regulator, check the incoming line pressure, as these regulators can only
withstand a maximum pressure of ½’’ psi (14” WC). If the line pressure is beyond this limit, a step
down regulator will be required.
•
The arrow shown on the bottom of the regulator body shows the gas flow direction, it should point
downstream to the appliance.
•
Any adjustments to the regulator should be made only by qualified service personnel with the proper
equipment.
1.
The area in front of, around and above the appliance must be kept clear to avoid any obstruction of
the flow of combustion and ventilation air. (See the Spec Table on pg.4 for clearances)
2.
Provisions should be made for any commercial, heavy duty cooking appliance to have it its exhaust
combustion waste products released to the outside of the building. The usual practice is to place the
appliance under an exhaust hood, which should be constructed in accordance with local codes.
3.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum
in the room and / or cause air drafts, either of which can interfere with the pilot or burner performance
and could be difficult to diagnose. Air movement should be checked during installation. Air openings
or baffles may have to be provided in the room, if pilot or burner outrage problem persists.